Of all the drinks on a cafe menu, one of the most complicated to explain is the Flat White. Why? ThereContinue Reading
This past week was a pretty exciting week in the world of specialty coffee. The US Coffee Championships: Nashville Qualifier took place. Baristas, roasters, coffee enthusiasts, cuppers, etc. competed in 5 different coffee-related events to earn a spot at the US Coffee Champs. The winners of the US Coffee Champs will go on to represent the US at the World Coffee Champs.
Well-brewed coffee is objectively good, but what about all the subjective aspects of drinking coffee that make it even better to all of us bean appreciators? What about all the things that you also love and look forward to about your daily cup(s)?
If you have been reading Coffee Made Better for a while, you may notice something: I like to write about coffee. Not only that, but I like to write about it in a way that breaks it down so that folks who don’t know about coffee can approach the matter with ease. Well to express my dedication to helping people have amazing coffee, I have gone even further down this avenue and decided to write a book!
Yes, you read that correctly. Sometimes I drink bad coffee on purpose. I admit it. Kind of strange to talk about this on a blog whose stated purpose is “Stopping Bad Coffee.” But it’s the truth. And I don’t mean the kind of “bad” like when your proportions got off so your pour-over is a little watery and you’re not sure whether to dump it out and start over. I’m talking bought-at-Wal-Mart for $1.96/lb., ground in April 2017, vacuum sealed in a cardboard cylinder… Yeah, that kind of bad coffee. I willingly choose to put that in my body.
Every stage of the coffee journey is absolutely critical to the end result. This is what we wanted to express in our logo.
