Archive for the ‘Coffee’ Category
For our September Public Cupping, we will be led by Batdorf & Bronson’s Roaster and Retail Trainer Emily Jackson. Join us as we taste, evaluate and discuss coffees from Costa Rica. Learn how processing, varietal and terroir impact the final product. Come experience the differences between several coffees from a single origin. Featuring our very Read more
On the last day of April, we were Groupon’s Deal of the Day with a 2 hour Roastery Tour/Coffee 101 and Sampling Lab! 214 people bought the deal for $20, and so far, there have been great groups of people who’ve loved the time and learned a lot. We have many upcoming dates, and I’m Read more
This past Wednesday, Batdorf & Bronson Atlanta played host to their first of many upcoming dates on the Atlanta Culinary Tours calendar. Atlanta Culinary Tours organizes foodie tours all over Atlanta that usually focus on individual areas of Atlanta, but after attending a Coffee 101/Roastery Tour I led a few months ago, decided they wanted Read more
With the warm summer months hopefully on their way, fans of coffee should be able to create and enjoy their favorite beverage on the rocks – don’t you agree? Join us on July 10th and learn how you can do this at home!
Flower blossoms, trees in bloom, sunny days, the return of migratory birds and new crop coffees all begin to awaken us from our Winter repose. Spring is one of my favorite times of the year because the new crop coffees begin to wander in. The intense fresh aroma of the green beans tantalize your senses creating Read more
This week’s cupping featured the Tanzania Kanyovu AA that we will start offering Monday, May 9th. Along with the usual production cupping samples, we brewed this fine coffee using seven different brewing methods to see how it performs. So how did it do? The Chemex and Clever dripper really stood out as the popular choices. Read more
Coffee enthusiasts should be getting the most out of their beans, and successfully be able to brew a fantastic cup of coffee using multiple methods.
Join us for the next Public Sunday Cupping, where we will simpify the perfect cup!
Imagining the similarities that can be drawn between the role of a plant, and the role of a barista may be a stretch, but truly their roles are not much different.
Its that time of year when we start to see the first of the 2011 crops begin to arrive in the roastery. Today we cupped a preshipment of the 2011 Costa Rica Cerro del Fuego next to the current crop we have in the warehouse. This crop of Cerro del Fuego is promising with lots Read more
We are excited about the arrival of the semi-washed Brazil Pedra Redonda. Grown at 1300 meters in the Araponga, Minas Gerais, this pulp natural or “honey” process coffee is mild, heavy and sweet. The subtle fruit notes of strawberry and tomato are followed by a long lasting milky finish. A week ago, we all gathered Read more