The Reading Room

This is the eighth post on the coffees I’m working my way through. Up this time is Velton Coffee Roasting Company’s Bonsai Blend./files/u15199/veltonsbonsai.png" width="375" height="500" /> Nice valved bag. Velton’s description is “produces a thick, smooth shot with a lingering...

Coffee shops are becoming too pretentious, according to writer Rebecca Flint Marx. In New York, pretentious doesn’t sell, so the Third Wave Coffee movement that has hit the west coast is not catching on that quickly in the Big Apple....

So I ran out of coffee... yeah it kind of stinks was expecting an order yesterday but it didn't make it, should be here today. Therefore, I found myself in Starbucks this morning at around six. For whatever reason while...

 Making espresso at home is more achievable than most people think. The right machine, a quality grinder, and a few hours of practice produce shots that rival your local cafe. Here is everything you need to know to start.

Tried coffee via the Keurig K cup for the first time today while visiting a relative. She likes the convenience and speed of it. I tried it and was not impressed. The coffee seemed weak. To be fair I decided...

About two weeks ago Revel Coffee started selling here on Roaste, and I my interest was piqued by this little roaster. When I say little this is a little operation out Billings MT. Yes I said Montana, not exactly the...

Heat exchanger or double boiler? How each espresso machine design handles temperature, what a cooling flush does, and which suits your setup.

Revisiting gas packed coffees A recent blog post asked about if the coffees packed with intert gasses were really not as good as fresh coffee and or frozen coffee. I bought some Illy to try to confirm the answer.  The...

What is a green water fountain and why does it make me so happy? They started putting in green water fountains at work recently and I was thrilled when the water fountain near my office broke so I could request...

Ethiopian coffee comes from where arabica began. Learn the regions, why washed and natural lots differ, and how to brew them well.

Light roast is not weak coffee. It is the most complex, acidic, and origin-expressive roast level , and the most demanding to brew correctly. These 5 things explain what makes light roast different and how to get the most out of it.

/files/u16346/10168dsc00487_1.jpg" width="375" height="500" />   Ever since I got my first lever La Peppina, I have been enchanted by the uniqueness of lever espresso machine. I don't think i have experienced the "zen" thing when using these lever espresso machines,...

http://ketchikanarts.org/wp-content/uploads/2011/08/100514_busking_broadway_thomas_600.png" /> "Multa cadunt inter calicem supremaque labra" Or, "many a slip 'twixt the cup and the lip" - or, "unexpected outcomes!" http://www.youtube.com/watch?v=bd3Yu-ImZk0

Coffee beans from different species and origins taste completely different. Arabica and robusta define the quality ceiling. Ethiopia, Brazil, Colombia, Kenya, and Guatemala each produce distinct flavor profiles that no other region replicates. Here is what separates each.

Do grinder burrs really need breaking in? What seasoning means, why wasting coffee is unnecessary, plus cleaning and realistic lifespan.

Camping coffee needs less gear than you think. Compare five brewers, learn how altitude changes your water, and measure without a scale.

I have been job hunting for quite some time now. I have applied for positions at chain coffee stores but while I have the customer service experience I have not been successful yet. I began to wonder if maybe pure...

Why work flows better in a cafe, what the ambient noise research really found, and how to rebuild the same effect at your own desk.

 Agitation is one of the least discussed variables in coffee brewing. How you stir, pour, and create turbulence in the grounds bed directly affects extraction evenness, body, and flavor. Here is how it works across every major brewing method.

Dark roast coffee is not stronger, not more caffeinated, and not supposed to taste burnt. These 5 myths about dark roast coffee get in the way of understanding what well-roasted dark coffee actually delivers: bold body, low acidity, chocolate and caramel depth, and a forgiving brew.

Build brewing water from distilled using two food-grade minerals. Exact quantities, dosing, and the safety notes that matter.