Coffee storage and brewing

Freshness is the key to good coffee. According to my “Coffee Basics” book over 90% of the coffee in this country is sold stale (how very sad). The aromatic oils start to disappear right after roasting. It is best to buy smaller amounts of freshly roasted coffee regularly, rather than large amounts less often.
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“ISN’T IT ALL JUST COFFEE?”

It seems like even our simple cup of coffee has become complicated. Names like Yirgacheffe and Harrar; terms like acidity and body have possibly made us long for the days of Juan Valdez and Mountain Grown Coffee. It was simple, but armed with just a little information, coffee can provide a regional experience and can tell a story about the place from which it came. In other words it can give us a personal taste of ‘place’.
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The journey of the bean

Have you ever really thought about your coffee? We make a pot, pour a cup, maybe drink part of it, it gets cold, we pour it out and pour some more. Coffee is relatively inexpensive and readily available. Even fresh roasted specialty coffee (Arabica) is only pennies per cup when prepared at home. We pretty much take it for granted. Read more