Much like wine, coffee comes in a wide variety of flavors. The finished product is greatly affected by plant varietal, processing, roasting, and finally, brewing. Use these tasting tips as a simple way to activate your senses and prompt your brain to smell and taste the different flavors in each cup.
This past week we launched Stagg Pour-Over System. We’re excited to nerd out over each individual component of the system with you, and we’re starting with the coolest one: Stagg Dripper.
So what makes Stagg Pour-Over Dripper so special, you ask?
First and foremost, we set out to design a dripper that’s both easy to use and consistently produces great coffee. With that main goal in mind, let’s break down Stagg Dripper’s design features to show why it produces a ridiculously good cup of coffee, every time. Read More
When Stagg Pour-Over Kettle first launched at the end of 2015, we were overwhelmed by the demand. Not only were you guys ordering them like hot cakes, but even our favorite baristas started to get in on the action. To have our kettle used in national and international competitions, as well as earn design award recognition and a placement in the NY Museum of Modern Art Design Store, was beyond our wildest expectations for Stagg’s first year.
So why launch a Second Generation Stagg? Because after gathering feedback we know we can make it better, and product design and development doesn’t stop at launch – we view everything as a prototype. 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
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:
You’ve heard the fuss over pour-over, but still aren’t sure what makes this coffee ritual so special. We last chatted about why the slow pour is important and how the time/surface area balance affects your brew. Now you understand why a slow pour matters from a brewing perspective. But why is it important from a drinking perspective? What makes the end result so different from other brew methods – what’s the point? Read More
You wake up drowsy eyed, craving warm coffee. You get dressed, gather your things, and prepare a big cup.
After much anticipation (because you read our article on circadian coffee rhythms and waited until 9:30am for your caffeine fix) you take a sip, only to taste bitter, acidic coffee. It tastes like you’re sucking on an old, wet cigarette. But how? You bought the $20 bag of beans from your local, award winning roaster who sources from a reputable coffee farmer. Where did it all go wrong?!
Its official, we’re official!
The suns out, the birds are chirping, and we’re ready to tell anyone who’ll listen that the official launch of our first product, the Duo Coffee Steeper, is quickly approaching. With the debut of Duo upon us, we’re excited to also kick off our blog. Here, we’ll share everything we’ve learned about brewing great coffee and what it’s like working at a small, non-tech San Francisco startup. Read More