Author Archive

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 Read more

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 Read more

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 Read more

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 Read more