Intelligentsia Demonstrates Syphon Brewing

Recently we’ve been talking about replacing the temperature probe on the roaster. The discussion came up about probe placement, and where would be best. Our UG-15 is something of a difficult roaster in this respect, because the fins on the drum pass very close to the front wall meaning you can’t get a probe very [...] […]

I’m a little conflicted when it comes to the idea of tradition. I firmly believe that an understanding of the past, especially its mistakes, is crucial to understanding the present and composing a reasonable guess at the future. A lot of coffee’s past is covered with the blanket of tradition, but I think we often [...] […]

I am sure many people have seen this but in case I thought I’d repost it. Outstanding work! More info here. […]

Bottom Line: Great espresso, easy to use, looks great, saves big money on daily runs through the drive thru.Read review... […]

Bottom Line: *Not* recommended for espresso. Good starter grinder after I modified it, but wore out quickly. Get a better starter grinder if you can at all afford it.Read review... […]

Bottom Line: A long lasting grinder for espresso lovers not affraid of screw drivers.Read review... […]

These photos were shot during Tom’s most recent trip to Costa Rica in January 2010 – a mid-harvest visit to see the coffees we now are selling. It took a while to get them posted to the new image gallery.  I know,  I know,  Tom has taken more trips since this one,  namely two trips [...] […]

Today we see the return of a number of favorite coffees: the Tanzania Mbinga Ruvuma Flatbean is a classic Tanzania, with acidity more muted than a Kenya, but with intense and rather creamy body. The Sumatra Blue Batak Tarbarita is a bit brighter and more lively than most Sumatras, but with the thick body, molasses [...] […]

Who would have imagined five years ago that a coffee wonk who announced proudly “I make coffee in a French Press!” (or perhaps even more so, a “Cafetiere” or “Melior”) would be so unfashionable these days. With SF coffeehouses all switching en masse from French Press brewing to pour-over techniques, who would think the met […]