Sugar is not a common topic of conversation in specialty coffee – at least, not in the ‘one lump or two?’ sense. While focusing on how to improve the taste and quality of our product, we’ve forgotten that the vast majority of coffee consumers take their coffee with cream and sugar. Without the support of […]
Passing the Q Becoming a certified Q grader was a long time goal of mine, a way to prove to myself that I am a coffee sensory professional. Even though I have been cupping coffee five times a week for over a decade, I was still apprehensive to take the test, not to […]
Editor’s Note: A version of this article originally appeared on Daily Coffee News here on December 5, 2016. One of my favorite things about coffee is the potential for a multitude of experiences and opinions. No two people experience a coffee the same way, and while leaders in the industry are working on developing a common […]
When building a blend, having a set of goals is key. What is the ideal blend for your particular situation, and what is your situation, exactly? For green buyers, constant maintenance of one’s position is a necessity, and some blends are built out of this necessity. Coffee is an agricultural product that has a shelf […]
