by Coffee Kevin | Oct 27, 2010 |
Coffee must be ground to be brewed. Grinding breaks the coffee into smaller particles. The smaller the particles, the more oils can be extracted within a set period of time. If two same weight portions of ground coffee are brewed, the finer ground portion will offer more flavor. When coffee is ground, it exposes surface area. The finer the grind, the more surface area is exposed. In this way, grind is simple.
But is it simple? The basics of grinding are simple and straightforward. In reality, grind is a complex subject because (more…)
by Coffee Kevin | Sep 9, 2010 |
People keep telling me that they can’t afford a Technivorm, Capresso, Bunn or any decent long-term automatic drip maker. Meanwhile, pod machine one-cups encourage you to buy
prepackaged brands, hardly a key to thrift in these times.
One-cup brewers like this (more…)
by Coffee Kevin | Aug 8, 2010 |
Several years ago, when George Howell re-entered the coffee roasting business after his required post-Starbucks sale of the Coffee Connection, George sent me some of his first roasts. As usual, they were the model of top selected green beans. But, the first thing I noticed that was different, and frankly, disappointing was (more…)
by Coffee Kevin | Jul 7, 2010 |
I just bought 5 pounds of Sumatran coffee from Paradise Roasters. This is currently one hot roaster. They seem to get all A’s from Coffee Review’s editor, Kenneth Davids. This particular coffee is rated a 94. Frankly, I’m undecided about grades – after all, I was a pretty lowly student in high school.
Yesterday, after the coffee arrived, I couldn’t wait (more…)
by Coffee Kevin | Jul 4, 2010 |
The Coffee Research Foundation’s new Kenya coffee variety could single-handedly destroy the reputation of one of the world’s best coffees. This morning, I received the following press release:
Kenya’s Coffee Research Foundation (KRF) has released a new variety of coffee.
The variety known as Batian is high yielding and is expected to boost coffee production in the country. Coffee Research Foundation (KRF) Managing Director Dr. Joseph Kimemia said the new variety, named after a peak on Mount Kenya was resistant to coffee berry disease and leaf rust. It is also fast maturing with farmers expected to harvest within two years after planting. (more…)
by Coffee Kevin | Jun 28, 2010 |
I got this interesting coffee maker from Oren Bloostein. Oren suggested this might appeal to some folks as an alternative to the French Press or press pot as it’s becoming more widely (if generically) known.
And, it is innovative. It features an attractive ceramic pot, and a patented inner cylinder. You simply place grounds in the cylinder, (more…)
by Coffee Kevin | Jun 23, 2010 |
I reported I’ve had one of the best-ever cups of coffee three times this year. Each time it happened to be after drinking coffee brewed in a new technology, one I think is destined for greatness. The Bunn Trifecta promises to be the reinvention of brewed coffee that many of us have been hoping for since the introduction of specialty single-origin coffee in the 1970s.
In case you haven’t noticed, the emphasis on most coffee served at cafes is (more…)
by Coffee Kevin | Jun 17, 2010 |
A new study authored by Lena Maria Nilsson, conducted at Umea University in the north of Sweden, suggests that women who drink boiled, unfiltered coffee are less likely to get breast cancer. Skeptic that I am regarding health studies, this one caught my eye. On the surface, it seems promising (more…)
