Author Archive
Processing Methods & Plant Cultivars
Nicaragua – Mierisch Family Our Green Coffee Buyer Bob Benck, takes us on a journey to Nicaragua – where we will explore different Cultivars and the effects of varying Processing Methods. Our friends and longtime partners, the Mierisch Family, have put great effort into experimenting with both [...]
Giving Back to the Community
Team Batdorf had a fantastic weekend, giving our time to several Earth Friendly events in our Community. Beyond donating our tasty coffee to this local event - several altruistic individuals spent their Saturday volunteering to clean up our Downtown, in preparation of upcoming events and tourism. As long-time supporters of the Intercity Transit Bicycle Commuter Contest, [...]
All about Espresso
At this month’s Sunday Cupping, we will learn about Espresso! Join us, as we take you “behind the coffee bar” and demystify this incredibly popular brewing method. We will shed some light on how espresso is prepared and how to best enjoy it. What is Espresso? How is it made? What should it taste like? [...]
Fresh Brewed Iced Coffee
For this month’s public cupping, we will show you how to make freshly brewed iced coffee, using a variety of brew methods. You may recall our fun iced coffee cupping from last year. Well, it is about that time again, when we all want to enjoy our favorite beverages on the “rocks”! With warmer months [...]
NW Brewers Cup Recap
Earlier this month, two of our very own Batdorf & Bronson Baristas proudly won second & third place at the Northwest Brewers Cup Competition. The Brewers Cup is an event presented by the Specialty Coffee Association of America and the United States Barista Championship. This event is meant to recognize and celebrate the art of [...]
Pairing Coffee with Chocolate
From agriculture, to processing & roasting – the Chocolate & Coffee industries have so many similarities. At Batdorf & Bronson, we are proud to carry the TCHO line of chocolates. TCHO is one of only about a dozen Chocolate makers in the US with the scale to serve both consumers and commercial customers. They make [...]
Exploring Components of Taste
Part 3 – Evaluating Coffee: Aftertaste Acidity, body and aftertaste are common terms used in the Coffee world when we describe what we are tasting. In our trade it is of the utmost importance to relate in consistent terms the different qualities found in coffee. Our August public cupping will be the third of a [...]
Exploring Components of Taste – Part 2
Evaluating Coffee Body Acidity, body and aftertaste are common terms used in the Coffee world, when we describe what we are tasting. In our trade it is of the utmost importance to be able to describe these elements to each other, using a common language, so that our coffee is consistent. Our July public cupping [...]
Exploring Components of Taste
Part 1 -Evaluating Coffee Acidity Acidity, body and aftertaste are common terms used in coffee culture, when we describe some of our sensory experiences. In our trade it is of the utmost importance to be able to differentiate these elements, using universal terms, so that our coffee is consistent. Our May public cupping will be [...]
Coffee from Nicaragua
Once again, come join green buyer Bob Benck on a journey to the beautiful country of Nicaragua. This country is on the forefront of both tradition and technology and it provides us with a kaleidoscope of flavors! We will learn about the complex co-op system unique to Nicaragua that is responsible for the production of [...]
- RT @scae_Events: World Barista Championship Round One Schedule available on line via the link! Good luck to all the competitors,... http…
