Japanese coffee artist Nowtoo Sugi , has taken colored latte art to a whole new level.
Want coffee brewed your way? Be specific
When Starbucks installed its first espresso bar in downtown Seattle, in 1984, it effectively reordered the hierarchy of coffee in this country: brewed coffee might be nice, but nothing beats the theater of a latte.
An Unintentional Hiatus
Hi guys! I know it has been a good month now since I’ve posted anything. I’ve been on an unintentional hiatus here. Let me go back a bit and explain…
Back in March the site was due to be renewed. I thought long and hard about shutting the site down because quite frankly I have lost interest in constantly posting coffee reviews. I have lost sight of the reasons I started this blog in the first place and it just felt right to leave. When it came down to actually closing the doors on this blog I realized I just couldn’t bring myself to do it. There are so many reasons that kept me from taking the plunge. Now that I renewed site for the next year I still can’t seem to post anything worthy enough which is why I have been on an unintentional hiatus.
I am currently enjoying coffee without the lingering need to jot down notes for a review and let me tell you how amazing that feels. The “review coffee and get on to the next one” mindset I used to follow is a huge weight off my shoulders.
Let me just say that I don’t ...
Building community, one biscuit at a time
Two new breakfast restaurants recently opened in Asheville. And both are working toward offering a place in their respective communities -- east and west of Asheville -- for people to gather.
World Barista Championship Day Two Recap: Realness Down Under
29. John Gordon, Square Mile Coffee Roasters, United Kingdom
8:15am – here we go – same as at #UKBC, Mr. Gordon begins this routine by instructing the judges to put one headphones. for more on John Gordon’s UKBC winning routine, check out this in-depth piece from our London correspondent Elyse Bouvier.
8:17 “today is about creating a complete sensory experience using not just coffee but the full range of our senses.”
8:19 you’ll notice that Mr. Gordon is competing using a modified @NuovaSimonelli Mythos grinder w/ an updated “flap” for enhanced precision
8:20 Mr. Gordon competes today using @SquareMile‘s La Buitrera, a coffee from Huila, Colombia – he’s changed coffees for #WBC2013 since #UKBC - learn more about Mr. Gordon’s Colombia La Buitrera here, via the Square Mile blog.
8:25 John Gordon’s sig drink: mango nectar vapor, passion fruit nectar vapor, both condensed via gorgeous smokey bell jars…
30. Francesco Sanapo, Italy
8:40 “with every person i meet, i discover there is something new – my research will never end. I love my job!”
8:43 Mr. Sanapo comepetes with a naturally processed Ethiopian Nekisse coffee, heriloom varieties (of course) ...