Coffee Blog

  • May 14, 2024

    Exploring the Richness of Mexican Organic Coffee: A Personal Brewing Journey

    Exploring the Richness of Mexican Organic Coffee: A Personal Brewing Journey
    In the realm of specialty coffee, every cup tells a story. Today, I'm excited to share my experience with a particularly intriguing coffee – a Mexican organic blend that has captured my attention and taste buds.

    Choosing the V60 Brewing Method
    My journey with this Mexican organic coffee began with the choice of brewing method. The Hario V60, a staple in my coffee brewing arsenal, serves as my testbed for exploring new coffees. This method, known for its precision and
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  • May 13, 2024

    Embracing Edits: The Art of Simplification in Business

    Embracing Edits: The Art of Simplification in Business
    In the heart of entrepreneurial ventures, particularly those nestled in the vibrant world of specialty coffee, lies a universal truth: the path to clarity and effectiveness is often paved with edits and simplification. This week, our journey illuminated the transformative power of making strategic cuts, both in our product lineup and operational approaches, fostering an environment where focus and efficiency can thrive.
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  • May 12, 2024

    Why I'm Sharing Coffee Samples with You: Building Trust One Sip at a Time

    Why I'm Sharing Coffee Samples with You: Building Trust One Sip at a Time
    In the ever-evolving world of coffee, the personal touch often gets lost amidst the hustle and bustle of marketing and sales tactics. However, I've always believed in the power of a simple gesture to make a significant impact. That's why I've decided to share samples of my coffee with potential clients, not just as a marketing strategy, but as a way to build trust and share a piece of my passion with you.
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  • May 11, 2024

    Simplifying the Coffee Taster's Flavor Wheel: A Personal Approach

    Simplifying the Coffee Taster's Flavor Wheel: A Personal Approach
    The coffee industry has a tool called the Coffee Taster's Flavor Wheel that serves as a guide for professionals to describe the vast array of flavors found in coffee. While comprehensive, this flavor wheel can be overwhelming for the average consumer with its complex list of descriptors ranging from fruity and floral to nutty, spicy, and beyond. Rather than getting bogged down in such technical terminology, I propose a more simplified, personal approach to experiencing coffee flavors.
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  • May 10, 2024

    Blueberries: A Seasonal Delight

    Blueberries: A Seasonal Delight
    Blueberries hold a special place in my preferences, crowned as my favorite fruit, especially when they're in season. Though we're slightly off-peak, the allure of tasting them anew prompted me to share this experience. As I indulge in a handful of these plump, juicy berries, the diversity in their flavors is immediately apparent. The larger ones, which I favor, offer a sweeter taste, devoid of the tartness or bitterness smaller berries sometimes present.

    Interestingly, not all blueberries offer the same taste; some carry a hint of acidity, contrasting with the majority's sweet simplicity. This variance is part of the blueberry's charm. Ideally, I find a 60-40 or even a 70-30 ratio of sweetness to acidity makes for the perfect blueberry experience, mirroring, in a way, my preference in coffee.
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  • May 10, 2024

    Exploring Coffee's Flavor Spectrum: Acidity, Sweetness, and Roast Levels

    Exploring Coffee's Flavor Spectrum: Acidity, Sweetness, and Roast Levels
    As a coffee enthusiast, I'm constantly evaluating the flavors in the cups I drink. From bright, fruity notes to deep chocolatey undertones, the variety of flavors coffee can express is astounding. On this journey, I've discovered my preferences lean towards sweeter profiles with just a balance of acidity, rather than cups dominated by lingering tartness.

    Let's start with acidity, which plays a pivotal role. While I enjoy some acidity for liveliness, I don't love when it is overpowering and remains sharply on the palate. Certain origins like Kenya can veer towards intense, lasting acidity that's not my preference. My sweet spot is more subtle - just a hint of acidity to add vibrancy without puckering intensity.
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