Roasting
Why Are My Coffee Beans Oily?
The oil on a dark bean was inside the seed all along. What pushes it out, and why a sheen tells you how long the coffee has been sitting rather than how it was roasted.
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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Taste
Why Does Coffee Smell Like Coffee?
Green coffee barely smells of anything. Roasting builds the whole aroma from scratch, and it does it along four unrelated chemical routes. Which precursor becomes whic...
Origins
Sumatra Ribang Gayo Coffee: Flavors & Brewing Guide
Sumatra Ribang Gayo runs banana, spiced rum and cedar over a heavy body. Pour over at 1:15 to 1:18, or a coarse French press at 1:12 for more weight.
Origins
ASCENT by Inheritance: A Rich, Balanced Coffee Blend
ASCENT is the Inheritance house blend: burnt sugar, citrus and juicy sweetness. Espresso and filter ratios, plus why it holds its shape in milk.
Origins
Burundi Coffee Kigina Colline: Flavor & Brewing Tips
Washed Burundi from Kigina hill runs blackberry, fig and dark chocolate. Grind, water temperature and ratio settings for V60, Chemex and French press.
Origins
Java Bukit Paniisan Coffee Beans: Flavor, Roast & Brew
Java Bukit Paniisan from Indonesia tastes of cocoa, peach and warm spice. Grind sizes by method, a 1:15 to 1:17 pour over ratio, and storage tips.
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.
Roasting
Green Coffee Demystified: What It Is and How to Use It
Green coffee is the raw, unroasted seed. How moisture and bean density shape a roast, how to store it, and why the weight loss claims do not hold up.
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.
Cafés & Events
Everpure EZ-RO 650: Mineral-Added RO for Restaurants
Everpure's EZ-RO 650 makes 650 gallons a day, stores 30, and blends minerals back in so you can set TDS for espresso and tea. NSF listed EV997577.