Alienum phaedrum torquatos nec eu, vis detraxit periculis ex, nihil expetendis in mei. Mei an pericula euripidis, hinc partem.
Search:

Call Us: 800-466-9000

We are now roasting new crop Central American coffees, and they taste fantastic. Some of these are used in our House and House Full City blends, which translates to a lot of of fabulous flavors for you to try. Scott is partial to the milder coffees, so new crop Costa Rican or House Blend is what he'd brew if given a choice. Walt is enjoying the fresh crop Centrals, and organic French Roast (for his espressos) - which also has...

I bought my first espresso machine in 1971. Once the mechanics of pulling shots became second nature, it was time to pay more attention to the coffee itself. That’s why, in 1982 I decided to start roasting. In 1985, I hired Scott and taught him what I knew about it. Around 1987 Scott took over production roasting, and Walt came aboard and learned from both Scott and me. Today, in late 2015 going on 2016, Scott and Walt...

Also referred to as coffee varieties or varietals, most sub-species of coffee are cultivars, which means cultivated, or selectively bred - “single origin” simply indicates that the coffee is from one specific geographic location. Some species are native, some are intentional hybrids, and some are mutations that occurred naturally (but those differences are for a more extensive discussion than I have time for here). Types of cultivars available today include Typica, Catuai, Bourbon, Caturra, Pacamara, Geisha, Mundo Novo, and Maragogype,...

[caption id="attachment_1078" align="alignleft" width="250"] The Michigan Contingent[/caption] 13th Roaster's Guild Retreat The Roaster's Guild, a group within the Specialty Coffee Association (SCAA), held their annual retreat in West Virginia for the second time this year. This is the closest it comes to Michigan, and a nice contingent of our state's roasters made the trek. The Guild is a large group, and about 150 people attended. Three full days of roasting, cupping and classroom workshops make up the bulk of the retreat, during...

Decades ago, espresso coffee in the U.S. was more generic: dark roasted, and of unknown origin. In the late 1970s, Peet's Coffee of San Francisco raised the quality level of the beans they were using; they didn't view dark as a way to mask the poor flavor of inferior beans. More recently, a trend has developed that has baristas brewing espressos with single origin coffees, and/or much more lightly roasted beans. Leaving aside brew strengths for now, how do you go about determining your favorite espresso? Does that...