Posted on May 18, 2012 by Mike
This video on extraction is not for the faint of heart. It requires you to read, has no music, and Nick doesn’t even speak (which is kind of amazing). Definitely worth a look. [via Vimeo]
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Posted on May 12, 2012 by Mike
But I promise you that the Double R Diner wasn’t brewing “damn fine” cups, despite the obsessions of David Lynch. [image via imgur]
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Posted on May 10, 2012 by Mike
Yes, it’s for Eight O’Clock Coffee, but it’s still worth watching. Sort of.
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Posted on May 4, 2012 by Mike
“This is a very cool study,” says Lei Ren, a specialist in the biomechanics of walking at the University of Manchester in the United Kingdom. “It reveals the sophisticated interplay between human body dynamics and the fluid mechanics of spilling coffee.” Interesting stuff via ScienceNOW. [The Physics of Spilled Coffee - ScienceNOW]
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Posted on April 28, 2012 by Mike
Remember when Stumptown and Ninth Street Espresso broke up? When Ninth Street Espresso, Stumptown’s first and highest-profile partner in New York, switched to Intelligentsia beans last month, it caused a small uproar. Ninth Street’s owner, Kenneth Nye, says bloggers made too much of it; he simply wanted to get back to proprietary blending, which Stumptown [...]
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Posted on April 26, 2012 by Mike
Worth a look if you’re not already familiar. [Espro Press Review: French Press Flavor, Hold the Mud | Popular Science]
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Posted on April 26, 2012 by Mike
GOOD got a sneak peek at We&Co, which launches publicly today after a test run in Atlanta. “Instead of the check in, our central action is the thank you,” We&Co’s Creative Director Meggan Wood tells GOOD. “We want to take the emphasis off the place and put it on the people.” This one is for [...]
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Posted on April 17, 2012 by Mike
I make coffee for myself and my wife, using an 8-cup Bodum French press. This is the absolute best way to make coffee at home. [How to Make Coffee at Home: Howard Schultz - Businessweek]
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Posted on April 14, 2012 by Mike
Have a job – leave a job. Need a job – find a job. [New York Coffee Jobs – Connecting Coffee Professionals in New York]
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Posted on April 2, 2012 by Mike
“Fully carbonized: Some call this Italian or Spanish roast, an insult to either! 13:00 – 486 f” [Degree of Roast Pictorial | The Coffee Shrub via @RoastMagazine]
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Posted on April 1, 2012 by Mike
Good stuff here from, uh, Red Bull. [5 Reasons Why Handsome Coffee Roasters Just Blew the Eff Up]
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Posted on April 1, 2012 by Mike
Ah yes, the “I’ve got years of experience” fallacy. Reminds me of the Seinfeld finale: “I don’t come down to where you work, and knock the license plate out of your hands”. Or maybe the Jerk Store episode? Either way Gary clearly demonstrates that he doesn’t know anything about Gwilym (or coffee).
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Posted on March 27, 2012 by Mike
Curious… “Ultimately, Carmichael said he’s starting the project because he feels he can make a better decaffeinated product than the ones currently available. He plans on using a modified proprietary version of the Swiss Water Process (currently only used in one plant in the world) called the Philadelphia Water Process. The first locally decaffeinated product will see the [...]
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Posted on March 27, 2012 by Mike
Is Baltimore the next city to reach critical coffee mass? Maybe, maybe not. But I’m visiting anyway. [Baltimore Brews Up A Home-Grown Coffee Scene (PHOTOS)]
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Posted on March 21, 2012 by Mike
“Increasing demand for coffee sold in single-cup packets may trim bean consumption as the servings help eliminate “waste,” according to Illycaffe SpA.” Oh, they mean less coffee will be sold. They’re not talking about all the extra packaging that fills the landfills. Carry on then! [Single-Cup Coffee Cuts ‘Waste,’ Lowering Bean Demand, Illy Says - [...]
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Posted on March 12, 2012 by Mike
Truth is I’m not a huge fan of the letter grade system, but this is pretty funny. Also, Nectar Coffee Shop? Bloomberg should try using The Scoop. [Mayors Favorite Coffee Shop Gets B Grade | NBC New York]
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