Let me preface this and say Zander and Co. are good people. Visiting them and seeing the production facility was great fun back in the day ...

I get asked a lot about how to store coffees once roasted. Freezing, vac sealing, canning, you name it, I have heard it. So here is a bit ...

Yellow , originally uploaded by jaminsky . I love having a good lab machine. Ours is a GB5 and it is really giving me a go around. ...

87980001 , originally uploaded by SIWA COFFEE . Right now, there is a lot of navel gazing going on in the blogs about what brew metho...

I have long been a bit confused by the marketing of some of the larger coffee companies out there who set absolute terms for quality but the...

I wanted to discuss prefinsuion but I think a stepping stone in working up to that topic is to address time vs volume and one methodology I ...

Assume you, like a lot of us, grew up on wonder bread. Thin sliced and completely devoid of unique character. Now take it a step further and...

Coffee is an agricultural product and due to the multitude of growing regions throughout the world, it has multiple harvest dates through th...

Ben and I worked on shots of a Kenya AA yesterday. The first time in a long time that we actually got back into espresso . We have an espres...

The smell of rancid burnt coffee, the shot that pulls in 15 seconds... but it's not the barista who is really at fault here,is it? Sure ...

I had another shot of a 'lemony' espresso this morning. One I would normally refuse but it was free and I felt I could not refuse si...

Since the novelty of the bottomless portafilter has since come and gone (for most), the tagline that good Barista like to watch has been of...

Wine is a beautiful thing. It is one of the products in this world in which the grower can create a bottle of wine and enjoy it year after y...

Cupping coffee is one of the things I enjoy most. To cup is divine. In truth, it could be Tea or anything in the cup and if the flavor is th...

Stale: Having lost freshness, effervescence, or palatability. Is it that simple for your green coffee? Is it possible that over time, someth...

A blend is a compromise. An alchemist's approach to coffee in many cases. Taking parts, that alone can be quite inferior which equal som...

'In theory, and many times in practice, vineyards are designated "grand cru" (literally, "great growth") when they h...

Originally uploaded by asteri design . Terroir in a direct translation from French yields us simply 'earth' or 'land.' The b...

The romance of your first great cup and getting back to that feeling. Be it coffee, tea, or wine, this is what we are searching for. That on...

Photo of very expensive tea by Ben Kaminsky We typically don't drink good tea in North America. I know Americans don't drink very mu...