Washed, Natural, Honey: Why Your Coffee's Best Flavor Was a Human Decision, Not a Place
That strawberry note isn't the farm. It's a wet, risky choice made on a drying bed days after the cherry was picked. Read the processing word before the country.
Journal
Notes on specialty coffee, craft, and the technology behind the cup. Subscribe via RSS
-
-
Filter vs Espresso: Why the World's Best Coffee Is Brewed, Not Pulled
Every specialty coffee on earth is scored as filter, never as espresso. A taster of twenty years on why the cup that grades rare coffee is the one that lets you taste it.
-
Built to disappear
The best technology doesn't announce itself. After twenty years in coffee, the hardest thing we engineered was a café you stop noticing — and a cup you never stop trusting.
-
What 'auction-lot' actually means
Most coffee is bought by the container, against a spec sheet, at the lowest acceptable price. The best is bought the other way — at auction, by the lot. That distinction is the whole story.