Talk Coffee to Me

I encounter a lot of confusion behind the coffee counter, mostly because of a lot of the coffee misinformation that's floating around out there. I'm not going to claim that my definitions below are the end-all, be-all... but in the course of my coffee career I've seen all of these play out to be mostly accurate definitions. Write me via Carrier Pigeon if they're not.

Home-Brewing 101: Understanding Extraction and Strength

Swirling around in your morning joe is a complex solution made up of plant cellulose, lipids, minerals, acids, caffeine, proteins and sugars. You can thank these materials for giving your coffee its flavor. Yum! Well... mostly yum: only about 30% of the coffee bean is dissolvable, and only 18-22% of it even tastes good. Yeah, I know. The math doesn't really seem to be in our favor, does it?

To Freeze or Not To Freeze?

When I recently visited my coffee friend, Rusty Angell, he brewed me a cup of Ethiopia Guji Sidamo that was so very delicious: bright, fruity and tart with a creamy finish. It was that fresh-tasting good-good... So you can imagine my surprise when he told me that he'd been storing said good-good in the freezer, a practice I've long been taught is a major no-go for coffee quality.

Chemex Brewing at the Angell Farmhouse

In which I spend an afternoon on a farm. Don't worry, I'm not trading my Danskos and jeggings for a pair of overalls any time soon, y'all. Pass the coffee.