We’re back at it! Defining coffee terms you may not know (or might be too shy to ask your neighborhood coffee nerds). We’re ranging from the obscure to the obvious today, focusing on drip coffee and a few other brewing terms that will come in handy when making a cup for friends this weekend.
Recipes, tips and industry happenings.
This week we’re all copper everything in honor of Copper Stagg’s pre-order launch. You might be asking yourself if Copper Stagg will match anything in your home. Well, we’re glad you asked! We’ve put together a list of our 8 favorite copper things to match your Copper Stagg…
Dads love coffee and summer is heating up, so why not make him one of the best cups he’s ever had for Father’s Day to celebrate all he’s done? The best part: you can make Dad a strong cup of cold brew or iced coffee to kick off the weekend with less than ten minutes of prep work (minus some overnight steeping).
Check out our video to learn how to make both, or below for the step by step recipe for Duo Coffee Steeper. Read More
This week we had a chance to catch up with two time U.S. Brewers Cup champion (2014, 2016) Todd Goldsworthy as he prepares for his second appearance at the World Brewers Cup. For those new to the competition, the Brewers Cup exhibits the world’s best in manual brewing and service skills. During our chat with Todd, we got a glimpse into what it’s like prepping for the world stage, as well as what he’s learned from 2014. Read More
Maybe you’re at a party and one of your know-it-all friends is improperly throwing around coffee jargon. Maybe you’re looking to buy a bag of beans from your local roaster but have zero idea what half of the label means. Whatever the reason, whether you’re a coffee expert or novice, there’s a ton of coffee vocabulary out there to learn. Here’s our list of common coffee farming terms you should know: Read More
A few weeks back a reader emailed us about composting coffee grinds. Since we work over a brewery, it’s pretty easy to throw our grinds into the giant compost dumpster filled with hops and barley. But what about at home – how does one setup composting for home brewing? Read More
We love pairing with Bay Area roasters and cafes to brew a solid cup of Joe. This week we met up with Marc from Bedfellows Roasting Company to try out his Kenya Karinga Offering. We had the opportunity to grab some freshly roasted beans from him which was a blast because as the beans degassed and matured past the roast we witnessed the flavor profile evolve. For coffee nerds, this is a pretty special treat.
For those not familiar with degassing:
When coffee is roasted, gases form inside the bean. After roasting, gases (mostly carbon dioxide) start seeping out of the bean. When coffee is a few days old and very fresh, a bulk of the carbon dioxide formed leaves your beans. During this time, CO2 escapes so quickly it negatively affects the flavor of your coffee by creating an uneven extraction. (If you’re interested in learning more about degassing stay tuned for next week’s blog post!) This degassing process is the reason roasters start selling their coffee a few days to a week after the roast date.
We snagged Bedfellows’ coffee straight from the roaster and tried a cup every day through the bean’s maturation. As the roast degassed, we picked up bright and juicy pomelo, honey, cola and stone fruit. By day 5 these flavors were in full bloom. This is a great roast for folks who like a nice evenness between their acidity and rich flavors. We used Duo Coffee Steeper as its full immersion brewing process did a great job of pulling out these flavors as the roast matured.
Bedfellows supplies coffee all around the bay and does a monthly coffee subscription service. If you’re looking for a local San Francisco spot to try a bag, you can find them at Green Heart Foods in the Mission, and Piano Fight in the Tenderloin. Ready for a subscription? They just released their newest coffee for March’s subscription – a Peru that has nutty, soft citrus taste notes with medium body.
Check out this Bay Area find here: