This is the first in a series of interviews with the people that help to make the Louisville coffee scene what it is. My hopes in profiling such a set of individuals is simple: I want to showcase not only the baristas behind the bar, but also the customers those baristas serve, because both are… [Read more…]
February 3, 2011
While some of you sit at home, contemplating the snow that has built up and is keeping you locked in, I give you some links to stir your thoughts: $2.45 is cited as the closing price in the article, but yesterday that was up to $2.50. Eesh! Clean and simple. I like. Aaahhh, but what… [Read more…]
December 29, 2010
A couple of weeks ago, I decided I would do a post reviewing my top ten coffee moments of 2010. I was kind of excited about writing it, since I can sometimes be the sentimental/storytelling sort that likes to look back and reflect a bit. The problem? Such top-ten posts aren’t allowed before Christmas, you… [Read more…]
December 18, 2010
Last Saturday night, I roasted a few batches of coffee with the intention of blending them together and pulling them as espresso: Guatemala Huehuetenango Finca La Maravilla; Kenya Tegu AB; and Ethiopia Guji Oromo. All three coffees are washed, and I developed all three of them to a roast level just shy of second crack…… [Read more…]
November 17, 2010
Earlier today, I was doing a few hearing tests. (Even though my mother does not read this, I feel compelled to point out that I was not getting my hearing checked, as she and other female relations of mine think I ought; rather, I was being paid to be a test subject for hearing research.)… [Read more…]
November 6, 2010
I really need to learn more about the C Market. It hurts my head enough as it is. Some people think of names for bands. I think of names for espressos or espresso blends. Like Bertie Bott’s, or Mr. E. S. Blend, or, for the Kentuckians out there, Bourbon Trail. I charge my roommate fifty… [Read more…]
October 7, 2010
Ricky and Doug are two friends of mine. Doug is allergic to caffeine in coffee. One night, Ricky had Doug over for dinner, and Ricky made steaks. He forgot all about Doug’s allergy and prepared the steaks using a coffee dry-rub. This vital piece of information was not divulged at any point during the evening.… [Read more…]
October 4, 2010
If you feel like you’re missing out on the strawberry, super-sweet, fruit-bomb notes on a clean, natural-processed Ethiopian, one like the Ardi or Neikisse, then sip on a good Central right before you sip on that Ethiopian. If the sweet fruits don’t pop out at you right away, I’ll brew you your next cup of… [Read more…]
September 3, 2010
I’m blogging more, and it’s all Lee’s fault. A couple of days ago, I roasted a Guji to what I anticipated being a light, bright, fruited City roast. Today, I brewed it here in Sunergos on Preston Street in a V60. The brewing parameters were, roughly, as follows: 30 grams of coffee (relatively fine grind;… [Read more…]
August 19, 2010
“Lucky judges.” On Sunday, I headed down to Nashville with Ryan Soeder to chill at CREMA in Nashville. They were hosting a cupping led by Aaron Blanco of The Brown Coffee Company. Aaron is, without a doubt, one of the coolest guys in the specialty coffee scene; if you don’t believe me, at least heed… [Read more…]
April 3, 2011
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