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A beautiful coffee and how elevation sweetens the cup...

Coffee excites me. Coffees from Kenya exhilarate me. You will often hear me describe coffees from Kenya as "drama queens". They pop like technicolor on the cupping table and just when you have dialed in on a flavor, the cup will slightly cool and down the rabbit hole you will go chasing the twisting complexity of flavors. Our latest Kenya offering is grown at a sky high level of 1950 msl. For every 30 meter increase in elevation, there tends to be a 10% increase in sweetness and acidity. Let's look to plant biology. The cooler temps slow down the coffee cherry's maturation and ripening. The plant uses this extra time to develop more complex sugars. Sometimes this can mean...

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That which sustains us...

That Which Sustains Us... Sustainability is an important concept in the specialty coffee world and I think, has equal importance to our good works and universal contracts we honor in our daily lives. Let's look at the first definition of sustainability as it applies to specialty coffee- sustainability ensures what we (in the industry) do is not harmful in any way to our environment, ecological balance or to the farmer or community of farmers in which we strive to uplift.  A broader definition of sustainability and the one you may be surprised to read is the focal point of this announcement: Sustainability (noun)- the ability to be sustained, supported, upheld, or confirmed. As some of you know, my commute to...

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Organic Acids in Coffee in 95 seconds or less...

One pesky test of the Q exam has to do with Organic Acids and Chemistry of Coffee. In a nutshell (or a coffee husk) we broke down five of the most prevalent acids found in coffee, differentiating between their tastes, and what happens in the roasting process to each of them. The five acids we tested for were Citric, Acetic, Quinic, Malic, and Chlorogenic. We were given a control sample of coffee along with a cup of coffee having the added acid, as a means of comparing. Side-by-side it was easy to differentiate between the control and additive, an easy pass. So here we go... Citric Acid is known for having a sour and fruity taste to it and found in fruits...

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Taste, Flavor and Aroma

If you enjoy coffee, I highly recommend attending a cupping session to explore the various ways terroir and processing can impact the flavor profile of your cup.  We cup pretty non-stop at the roasting lab.  It is ground zero for our quality control. We hope to start regular cup pings at the Dover Cafe.  So, you might be sitting there thinking, "what the heck is a coffee cupping?" Coffee cupping has its roots in the coffee trade of the late 19th century.  Coffee traders needed a fast way to evaluate the quality of a large number of coffee lots.  Back then it was a simple matter of pass/fail. Hundreds of coffee would be lined up on a table to be...

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Brew Tips

Brewing TipsThese suggestions are meant to provide a starting place for beginners. Our recommendations are dependent on batch size, pour rate, roast level, processing method, and more, all of which vary. Experiment and adjust to taste!1. DoseBegin with 60 grams of coffee for every 1 liter of water. Adjusting this ratio will affect other factors in ways both obvious and subtle, so pay close attention. Changing any single parameter will also require change elsewhere.  As a starting point for the Hario V-60, we suggest 20 grams : 300 grams coffee.  Adjust to taste as you want to how you want to experience the brewed coffee.Most people find that when 20% of soluble solids are extracted from the coffee grounds, the...

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