This dispatch comes from the road! I am currently in Finland and because I am away from email, I am going to use this space for a Lee ramble rather than the typical question and answer. Finland has some beautiful coffee shops. Plenty of unique spaces, lovely customer service, and well-executed Nordic style cups. I…Read more Honesty and Coffee
I had a great follow up question to last week's Kenya discussion: "what does the 'AA' in 'Mutitu AA' mean?" You frequently see letters associated with green coffee. They are grade indicators. To borrow from Peter Baskerville's Glossary of Coffee Terms, "they are usually given to identify the size of the Arabica variety of coffee…Read more What does the ‘AA’ in ‘Mutitu AA’ mean?
Last week’s rantings on ‘waves’ led to a couple of very interesting email chains that dovetailed perfectly with the panel conversation at ‘Stump the Roaster’ about customer knowledge and trends. Allow me to paraphrase as such: how do you approach coffee education? Coffee Education is complicated. On one hand, it encompasses the technical training and…Read more Coffee education?
This week's question is a classic: "what does the term third wave mean?" During my barista tenure, I knew that I was making third wave coffee. I often even hummed a little Max B while pouring cappuccinos. However, I had no conception of the etymology beyond the cup in my hands (and the "I'm so…Read more What is ‘third-wave’ coffee?
This week's question is about the Colombia: AMACA and our Women Producer's Series. They asked, "what other coffees have been part of the series and how did it start?" When I took over the green buying for Cut, I wanted to build a program around a set of core environmental and social mandates. By seeking…Read more Women Producer’s Series!
This week's question comes from Suneal at the Roaster's Pack. He asks, "the word terroir in coffee circles is sort of is a catch all, so what are the important elements when talking about terroir? And does it really matter or is there more important things at play here that determines cup quality? One little…Read more What’s the deal with Terroir?
A fun question: "what do you do day-to-day at work?" Mostly, I roast a lot of coffee. Given the amount of time it takes to properly cycle up and down the roaster at the beginning and end of the day, I opt to do four loonnnggg days of production. Hence you always see the Monday…Read more Roaster life?