Introductions, announcements and anything coffee.
Joined last night after my sister would not stop talking about the latte art throwdown. I brew with a Moka pot and a hand-me-down blade grinder, and I’m saving up for something better. What should I learn first: dialing in or milk?
I’m doing the Live Q&A on Tuesday, October 13 at 5:30 PM Pacific. Drop your questions here and I’ll answer the most-liked ones first. Anything goes: roast development, why naturals behave differently, how we pick lots, or what I drink on my day off.
Quick one for the roast planning meeting: which coffee are you brewing most this week?
Two years ago 40 of you showed up to our first cupping. Now we’re over 2,000 members in more than a dozen countries. We’re throwing a party at the roastery on Friday, November 6, with a cupping table, a latte art showcase and a few surprises from the archive. RSVP on the Events page so we know how much cake to order.
Thinking of a slow coffee walk on Saturday morning: start at the SE Division Café, then two or three spots on the east side. Anyone in?
I started writing down every brew: coffee, dose, grind, water temperature and a one-line tasting note. Three weeks in, I finally understand why my Tuesday cups are better than my Saturday ones (I rush on weekends). Paper notebook or app? What do you track?
My order took four days to reach Phoenix in the heat. Are the beans still okay, and how long should I let them rest before brewing?
You’re all caught up: 7 posts in General.