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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...

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...

Folks who make coffee their profession understand – there are many steps to a great cup. It starts with green beans, and involves roasting, brewing and serving. The green beans alone require a certain depth of knowledge, including genetics, growing regions, processing techniques, sorting, and shipping. Let’s take a look at how we choose our coffees.