This past January I went on my first origin trip, to the Antioquia region of Colombia. There I met up with a group of various coffee…
I first met Mokhtar Al-Khanshali in 2014 while attending my Q Certification exam at Boot Coffee in Mill Valley, California. Mokhtar, a Yemeni-American raised in…
Coffeehouses are seen differently by everyone. You might feel inclined to define a coffeehouse by what it serves. A latte, an espresso, a frappe, a…
The roasting process can be very fluid and different approaches may need to be considered on a day to day basis in order to achieve…
When sourcing coffee for our blends, it’s important to keep the blend consistent. Blends are meant to be the backbone of a coffee menu; something…