(This is from the very first Coffee Ambush at Scoutmob in June of 2011.) I decided to stop and take a look at the Coffee Ambushes we’ve done so far, and make a list, just so I could see what it looked like. Looking at the list, it’s amazing at how far this idea has [...]

Yesterday our team Coffee Ambushed  the CNN Newsroom! We had a blast, and afterwards they gave us a behind the scenes tour of the studios. We were brewing the Nicaragua Finca Santa Gema Natural, the Colombia Estrella Del Sur, and the Guatemala Finca El Valle! Special thanks to our baristas for the day Chandler Rentz, [...]

Wednesday, we hosted the first Atlanta startup:COFFEE at the Atlanta Batdorf Roastery. I decided to organize the event noting that in the past year, many of the local, vibrant Atlanta startup community have spent lots of time at our Roastery in meetings, and grabbing coffee. We’ve even hosted management meetings for companies like Scoutmob. We’ve [...]

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 [...]

While on my Portland/Olympia/Seattle trip, I had the opportunity to do some Coffee Ambushes. I was very excited about this, because I’ve not done them outside Atlanta and Nashville up to this point, and the thought of doing them elsewhere is really cool. And the three companies I chose were handpicked because of what they [...]

Last week, we hosted the first of our Miracle Berry Flavor Tripping Parties. For these, I partnered up with our good friends over at Scoutmob, since this is right up their alley for adventure. We had 150 people (plus about 15 who volunteered for the event, including an amazing amount of help from our friends [...]

As a coffee trainer I am exposed to different makes and models of espresso machines almost daily.  New models allow expert baristas additional options: adjust pump pressure during extraction, pre-infusion, etc.  Yet the vast majority of these machines brew at, or very near, 200F. Older espresso machines, along with some new La San Marco’s, use [...]