March 12, 2025
Pour-over at home, without the fuss
You don't need a $400 grinder. You need 22 grams of coffee, 360 grams of water, and a timer. Here's the recipe we teach.
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Notes from the bar and the bench.
Brewing guides, origin stories, and the occasional opinion. Updated when we have something to say.
February 4, 2025
Why we roast our Ethiopians light
A short defense of bright, tea-like coffee — and a longer explanation of what happens to a Yirgacheffe bean past first crack.
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January 18, 2025
The Huila Pink Bourbon is here
We've been waiting nine months for this small lot from southern Colombia. A note on the farm, the cultivar, and how we're brewing it.
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November 22, 2024
Milk matters more than you think
A barista's case for paying attention to the dairy you steam. Plus a side-by-side of four local milks in a six-ounce cappuccino.
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