Never grind more coffee than you will use for immediate brewing. Once the beans are ground, the flavorful oils are exposed to the damaging air. As these oils dissipate, so will the flavor of your coffee. Once ground, coffee will begin to lose its flavor almost immediately. Different methods of brewing will require different grind […]

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When I look at how my family and friends enjoy their coffee, it’s amazing the variety of storage methods there are. I think there’s a lot of misinformation out there, but heck, maybe it’s just my own personal opinions that are wrong? Well, take it or leave it, here’s my two cents. Coffee should be […]

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A South African company has developed a new type of tea, designed to be used in traditional espresso makers. It contains no caffeine, and is extremely high in anti-oxidants. The company, Red Espresso, claims their product will last for up to six months once opened, not going stale like coffee will. It’s currently only available […]

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The US is a competitive culture, heck there’s a contest for everything. Baristas have their own competition, recently held at the Specialty Coffee Association of America’s national conference in Charlotte. The baristas each server four judges twelve drinks in fifteen minutes. The article (click here for it) has an interesting description of a competition few […]

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I learned of a new drink today, Bicerin. It’s equal parts espresso, warmed dark chocolate, and heavy cream. It’s descirbed as sweet and rich (no, really?!); I imagine the chocolate overpowers the espresso taste but it could make a nice desert in itself. Sounds good! (via The Oregonian).

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