Tag Archives: mycoffeeism

Q&A With Lost Sock Coffee

Jeff Yerxa and Nicolas Cabrera met in 2012 at American University and quickly realized their mutual affection for a great cup of coffee. As their admiration for coffee grew so did their relationship and so did their ambition. The two became roommates in 2013 and began home roasting their own coffee shortly thereafter. Their obsessive pursuit for the perfect cup has culminated with the opening of…

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Q&A With Airship Coffee

Want this roaster at your front door?! Subscribe today using the code AIRSIP.ME for 15% off any subscription!  Get To Know The Roasters Q: How did you get involved in the coffee business?  A: In 2006, I started a sustainable agriculture project with the Lenca Indians in the mountains of western Honduras. Initially, my focus was on teaching sustainable agriculture practices to help improve their food…

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Q&A With Theodore’s Coffee

ROAST FEATURED Finca Quetanquira, Honduras TASTING NOTES: Spices, chocolate and sweet berries with notes of rich dark chocolate and blackberries and floral finish. Finca Quetanquira is located at the foot of the natural reserve MISOCO MOUNTAIN in the Department of Francisco Morazán (Honduras Central Zone) at an altitude of 1200-1450 meters above the sea level, grown under control shade with reforestation program of timber like: Mahogany, Cedar,…

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Q&A With Connect Roasters

Connect Roasters sells coffee that improves lives in the developing world. We return 50% of our profits to fund programs like health clinics and education centers. Roast Featured Guatemala El Faro Farm: Santa Clara Farmer: Alfredo Medina Region: Acatenango, Guatemala  Varietal: Bourbon and Caturra Process: Washed and Sun Dried Importer: Cafe Intencional (North Augusta, S.C.) When you purchase our Guatemala El Faro coffee, half of our profits are…

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Why You Need A Gooseneck Kettle – And When You Don’t Need It

The gooseneck kettle is perhaps the most iconic symbol of contemporary manual coffee brewing. Their elegant swan necks, ergonomic handles and tapered spouts make them ideal for precision brewing. Their eye-catching and modern designs make them the perfect representatives for the third wave manual coffee movement. They are stylish and highly functional, a deadly combination in today’s coffee culture. Please do not let the fact…

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Wacaco Minipresso GR Brew Guide

No coffee shop in sight? Just don’t want to leave the couch? But the espresso is calling? We get it. Which is why we LOVE the Minipresso! For traveling or just that at-home latte making moment. The Minipresso pulls one perfect shot of espresso in little to no time. So if you’re camping, traveling, or just staying in for the day, you can still get…

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Coffee Hacks That Will Make Your Mornings So Much Better

We all NEED that morning cup of brew, right? So don’t settle for “meh.” We’ve put together some tips on how to brew a better cup and some hacks on how to switch it up!  Tips Use fresh beans – grind before using Coffee beans are roasted, allowed to cool, ground and then put in cans or packages. By the time you take them home, it…

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The Chicago Coffee Shops

Osmium Coffee Bar (Dark Matter) Really loved the industrial vibe in this shop! We didn’t get to stay and hang out, but still loving this spot. They serve Dark Matter Coffee What we tried: Agave Latte – agave, cinnamon, chocolate Wake and Bake Latte – maple syrup, sage, black pepper Other favorites: Mayan Mocha – chocolate, cinnamon, cayenne pepper, agave Other Dark Matter shops we love:…

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The Real Reason Your Coffee Is Bitter

There’s nothing worse than pouring a big cup of coffee, bringing it to your lips, taking that first sweet drink, and realizing that it’s bitter as sin. Ya’ll, nothing is worse.  Your cup of coffee should be a burst of good flavor, not an overpowering dose of bitterness. So why does it end up bitter? Should Coffee Be Bitter?  It’s interesting that coffee is often…

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Hario V60 Brew Guide

Why Hario v60? The V60 is responsive to numerous variables—more, in fact, than many other drippers on the market. This is because of three design factors: The cone shape (60º angle): this allows the water to flow to the center, extending the contact time. A large single hole: this enables the brewer to alter the flavor by altering the speed of the water flow. Spiral ribs: these rise all…

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