Jul 7, 2017 | Blog, Coffee, Specialty Coffee
Chris Kornman | June 26, 2017 Royal Coffee Director of Roasting Jen Apodaca. All images courtesy of Royal Coffee, Inc. In many cases, a roaster will make choices about heat application based on final, intended use. An espresso roast will differ significantly from a...
Jul 7, 2017 | Blog, Coffee
Home preparation is one of the amazing things about coffee. If you drink coffee at home, you’re probably doing at least a little work, like grinding beans or pouring hot water. And this sets it apart from things like specialty cacao, beer, and wine. However, there’s a...
Jul 7, 2017 | Blog, Coffee, Specialty Coffee
Specialty coffee is an innovative industry. It seems like there’s a new way to improve our coffee every year—if not every month! Recently, the focus has been on grind evenness and the ability of Mahlkonig’s EK43 grinder to produce a particle size distribution that...
Mar 3, 2017 | Blog, Coffee
The NCA Complete Guide To Coffee We believe that coffee is more than just a drink: It’s a culture, an economy, an art, a science — and a passion. Whether you’re new to the brew or an espresso expert, there’s always more to learn about this beloved...
Feb 23, 2017 | Blog, Coffee, Specialty Coffee
“How much honey is in the honey-processed Costa Rican espresso?” If that sounds like a riddle, don’t worry. You’re probably familiar with seeing coffees labeled “honey processed coffee”, “natural processed coffee”, and “washed process”. You may have heard of “red...
Dec 6, 2016 | Blog, Coffee
The Pacamara varietal is unique. If people aren’t talking about its outstanding flavour and cup attributes, they’re talking about its distinctive size. But what’s the real story behind this hybrid? SEE ALSO: The Language of Coffee – A Day In The Life Of Coffee...
