Farewell just opened up in Asheville’s south slope. With great a vibe, bright space, and a diverse but well-crafted menu, Farewell will be trailblazing a new culture of coffee in Asheville. Continue reading “Farewell: Asheville, NC”
You may remember when I wrote an article a while back about the roots of a specialty instant coffee movement happening among coffee drinkers. What has once been deemed a major “no-no” among coffee connoisseurs is now something that is actually being added back into the coffee drinkers’ arsenal of brown-liquid creating weapons. As I’ve started experimenting with specialty instant coffee myself, I am going to tell you a little bit about a new company on the scene: Waka coffee. Continue reading “Waka Coffee: Bringing Instant Back”
Something very important to us at Coffee Made Better is portraying the entire story of coffee from crop to cup. We desperately want our readers to understand how amazing it is that we can have something such as coffee that we take for granted.
The story of coffee is one that deals with farmers working long hours in the fields to feed their families, roasters meticulously manipulating variables to preserve the delicate flavors of the bean, and baristas and home brewers testing their skills using various techniques to produce the end result of an excellent cup of coffee.
Every stage of the coffee journey is absolutely critical to the end result. This is what we wanted to express in our logo. Continue reading “New Logo by Angel Martinez”
With the growing trend towards specialty coffee, there has been some speculation about whether or not the extra effort is worth it. Specialty coffee requires extra time, energy, money, and significant research and study to be done well. For someone just looking for their morning fix; many would argue that it isn’t worth it. Allow me to change your mind… Continue reading “Is Specialty Coffee Worth It?”
Most of the coffee that is currently consumed throughout the world is of the Arabica or Robusta species. Arabica is known for it’s higher quality and more fruity and floral flavors, while Robusta is known for it’s more bitter earthy flavors.
While those are primarily the only two species found on the market, there are actually 124 different species of the coffee plant. Coffea Stenophylla is one of them that has actually been for many years a mystery. Continue reading “Coffea Stenophylla: The Unknown Coffee”