Origins
Ethiopia Gerba Dogo: Guji Coffee Guide and Brewing Tips
Ethiopia Gerba Dogo comes from smallholders in the Guji zone: floral, stone fruit, clean finish. Brew it on a V60 or Chemex in about three minutes.
Learn
Notes from the roastery: what we buy, how we roast it, and what we have learned building coffee programs on the Gulf Coast.
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Roasting
The Complete Guide to Coffee Roasting: Learn, Practice, and Perfect
Drying, Maillard browning, first crack around 196 to 205C, development, then cooling. The roast stages, temperature ranges and equipment explained.
Origins
Ethiopia Yabitu Koba: Heirloom Coffee with Peachy Notes
Ethiopia Yabitu Koba is a natural process heirloom lot from a smallholder collective: cooked peach, apricot, dates. Brew at 1:15 to keep the fruit.
Brewing
Ratio Four Coffee Machine: The Ultimate Small-Batch Pour-Over
Five to 20 ounces in about four minutes, 11.5 inches tall, water tank on either side. Where the Ratio Four fits and what its warranty covers.
Origins
Kenya Nyeri Kamoini: Bright Kenyan Coffee with Peach Notes
Nyeri Kamoini is a washed Kenyan from SL-28, SL-34 and Ruiru 11 smallholders. Peach and apricot, with 20 g to 300 ml as a starting pour over recipe.
Origins
The Complete Guide to Kenya Nyeri Ndaroini Coffee
Kenya Nyeri Ndaroini is a washed lot of SL-28, SL-34, Ruiru-11 and Batian: spiced sugar, red berry, ginger. Pour over at 1:16 with a 40 second bloom.
Roasting
Exploring the Differences Between Light and Medium Roasts: What Makes Them Stand Out?
Light roasts hold onto the bright acidity, floral aroma and fruit the bean came with. Medium roasts trade some of that for body and balance. Here is what separates the...
