Getting great water for coffee, step-by-step. Part 1: Alkalinity, hardness and why it matters
Water massively impacts your coffee’s flavours. But most of us struggle to fix our water because water science is confusing… …until now! In this special collaboration with Lucia Solis (Making Coffee...
14 Jul 202526min
Farm to port: why specialty costs more
Every time we open a bag of beautiful specialty coffee — like Erick Bravo’s from Finca El Chaferote in Huila, Colombia — we’re drinking something that’s been on a long journey. And I mean long! Ove...
23 Jun 202554min
Why one Colombian farmer chose specialty, and the other walked away
I travel to Colombia’s Huila region to answer a question that’s puzzled me for years: if specialty coffee pays more, is better for the environment, and brews tastier cups—why don’t more farmers grow i...
9 Jun 202546min
The hard business of selling beautiful coffee, part 2
Volume. Cheap. Lame flavours. This is the traditional way of growing coffee in Brazil, and almost every farm does it this way. But what if you wanted to produce beautiful, distinctive flavours inst...
19 Mai 202539min
The hard business of selling beautiful coffee, part 1
Volume. Cheap. Lame flavours. This is the traditional way of growing coffee in Brazil, and almost every farm does it this way. But what if you wanted to produce beautiful, distinctive flavours inst...
19 Mai 202529min
Coffee Roasting: How baby plant food transforms into delicious coffee flavours
A mother coffee plant gifts its baby everything it needs to grow—a green seed packed with food. But when we roast coffee, we hijack that gift and turn it into something else: flavor. But what is fla...
10 Mar 202547min
Fruit juice or creamy almonds? Your guide to controlling cold brew flavors
When I started making cold brew this last year, I treated it like hot brew filter coffee. But no matter how I adjusted the grind or tweaked the brew time, I hardly got any differences in flavor… The...
16 Feb 202546min
