The Journal
Thinking on
Thinking on
Coffee & Craft.
Notes from the cupping table, the road, and the roastery.
Why We Don't Blend for Consistency
Blending to create a stable, predictable flavour is the industry standard. Here is why we think that is the wrong starting point.
Ethiopia Guji: A Season's Account
What we found when we returned to Guji for the third consecutive year, and why loyalty to a producer compounds over time.
The Freshness Window
Everyone talks about freshness. Very few roasters define it precisely. This is what the data tells us about the optimal window between roast and brew.
On Building a Sensory Language
Flavour notes are a guide, not a promise. How to build your own vocabulary for evaluating what is in your cup.