December 2008
Backcountry Coffee Redux by Matt Evans
As an avid backpacker and backcountry enthusiast from the caffeine soaked streets of the northwest, I have searched high and low for an easy way to make great coffee away from the conveniences of home.
Mike Rohde: Coffee Achiever by Alex Scofield
When Mike Rohde was 5 years old, he spilled hot coffee on himself at his grandmother’s house. It was an unlikely introduction to the beverage for the Wisconsin-based visual designer who created the Sketchtoon Coffee Calendar.
The Balancing Syphon by Maria Tindemans
An overview, history, and tutorial on the balancing syphon brewing system.
Is It Really Coffee? by Holland Morgan
We see them everywhere now. Instant cappuccino machines, there’s at least one (if not five) in every gas station. I’ve seen them in car dealerships and even in a hardware store, some of them daring to sport names like Barista.
Recent Articles
How Dark is Your Arabic Coffee? by Holland Morgan
With a great sense of self-satisfaction I poured the steaming, dark roasted brew, smelling just faintly of cardamom into the tiny cup in front of my father in law.
Joe For President by Michael Persicano
After much thought and discernment over the upcoming election I put to you this alternative candidate for President of The United States.
Starting Your Own Coffee Franchise by Molly Mac
If you are considering investing in a franchise in the coffee industry, read this guide to become better informed on the process, as well as the pros and cons of coffee franchising.
Alex's Worst Cup of Coffee Ever by Alex Scofield
My love of coffee is partially a taste for the gourmet, and partially a need for caffeine. Caffeine cravings prevent me from being 100 percent uppity about coffee quality – in a pinch, I’ll drink mass-market or fast-food coffee that would make some of my INeedCoffee colleagues retch.
Espresso Pumpkin Pie by Lura Lee
Learn how to give your pumpkin pie an espresso lift.
The Fascinating World of Mushrooms in Coffee Forests by Dr. Anand Titus and Geeta N. Pereira
Come to think of mushrooms and the most likely thought that comes to mind is their exquisite taste, vibrant colors, unusual shapes and texture.
Roast in Parchment (RIP) Coffee by Ryan Jacobs
The term RIP coffee has nothing to do with wishing your coffee a peaceful death. Rather, it is short for Roast In Parchment.
Cup of Breakfast - Car Sale by David Martin
What color would you like the car interior?
Coffee Blending by Stefanie Mason
Have you ever noticed that on the supermarket shelves most of what you can buy are coffee blends? If single origin estate coffees are so fabulous, why would you want a blend?
Cup of Breakfast - Econo Espresso and Come Winter by David Martin
Two more Cup of Breakfast comics from David Martin.
Breast Milk Lattes Are Just A Novelty by Felip Sanchez
There is no doubt that countless new fathers have tasted at least a few drops their wives' breast milk at some point after child birth. But how far will they go beyond that first innocent taste?
Cup of Breakfast - Bad Date by David Martin
Coffee talk on a date.
McDonalds Should Buy Starbucks by Marketman
The Starbucks stock price topped out near $40 per share twice in 2006, but has been steadily falling since that double top formation, and now sits at around $14.40 per share.
Housing and the Coffee Shop Economic Indicator by Marketman
Back in January of this year, Herb Greenberg made headlines by discovering a new leading economic indicator at his favorite Chinese restaurant. He called it the Hot-and-Sour soup indicator, apparently named after his favorite menu item.
Ice Cream and Creme Brulee by Stefanie Mason
There is nothing more relaxing than slowly swinging on a hammock, feeling the light summer breeze, and enjoying some homemade ice cream. Sure, we could be sipping an ice cold caramel macchiato, but coffee ice cream – that’s heavenly!
Everything You Wanted to Know About Coffee From Hawaii by Michael Allen Smith
An overview of The Hawaii Coffee Book - A gourmet's Guide from Kona to Kaua'i by Shawn Steiman.
Coffee Cultures: Eritrea and Ethiopia by Stefanie Mason
In Eritrea (pronounced er-ih-TRAY-uh), coffee is not merely something that starts on a timer and brews into to-go cups, but it is a ceremony, a ritual, a meaningful time to sit down with friends and family to chat.
Best In Show - A Good Pinch by Phil Juliano
A Good Pinch.
Aquatic Birds of the Western Ghats by Dr. Anand Titus and Geeta N. Pereira
India is perhaps the only country in the world growing all its coffee under the canopy of a three tiered shade system. Shade grown coffee is not only environment friendly; it also has a host of other benefits.
Cup of Breakfast - Harv's Fantasy by David Martin
Harv has a Jeopardy dream.
Cup of Breakfast - Five Second Rule by David Martin
What is the rule when something falls on the floor?
Javatrekking: Global Coffee Connections by Alex Scofield
The truth is, 99 percent of the people involved in coffee commerce, from roasters to baristas, have never been to a coffee village,” says Dean Cycon in his book “Javatrekker”
Coffee Internship on Kona Farm by Gary Strawn
I recently gave a farm tour for a workshop about coffee farming. The class was attended by several Kona coffee farmers, some with quite a bit of farming experience. They didn't believe me when I said I do all the work myself and they unanimously decided that I need some full-time help.
Human Elephant Conflict Inside Coffee Forests by Dr. Anand Titus and Geeta N. Pereira
Due to timber logging and rampant poaching for ivory, the forest itself is in trouble. The elephant range has become more and more fragmented. Elephants are no longer safe because there is a prize on the elephants head.
Coffee Blending For the Home Roaster by Michael Allen Smith
Blending can be broken down into two different camps: blending for espresso and blending for non-espresso (regular coffee).
Coffee Talk by Tim Schenck
I never used to drink coffee. I made it through college, the Army, work as a political campaign manager, a coffee-drinking wife, seminary, and one child. The combination of two children under the age of two and full-time work in parish ministry, however, put me over the edge.
