The Wonderful World Of Coffee is the amazing rabbit hole of information that continues to widen since the first day I started serving coffee from a cart 9 years ago. Before that spring day I only knew coffee as a hot beverage that I partake in during midterms, finals or a late or early drive across the highway. I had never thought about where it came from or the scientific break down of coffee. I had never seen a raw coffee bean or the beautiful plant that it was harvest from. I had considered myself somewhat knowledgeable in food & beverage because I worked in that field and had a degree in hospitality focused on F&B.
But in all actuality I was what they call a newbie. I had dive head first into a field at that time was either guarded or just not enough interest in to provide classes for common foke. I would search out this info. I would search out the subculture of baristas, coffee roasters, equipment techs farmers, importers and become a coffee professional. Through out this blog we will see what it takes to to get your morning Joe into your hands.
Seed To Cup
Kip Rolfe
Roaster
www.coast2coastroasters.com
" Exploring The Wonderful World of Coffee" is a blog dedicated to coffee lovers, from casual drinkers to passionate aficionados. Dive into the rich history, culture, and science behind every cup, from sourcing the finest beans to mastering brewing techniques. Whether you’re looking for in-depth coffee reviews, barista tips, coffee roasting or the latest trends in the coffee industry, this blog is your go-to resource for everything coffee. Join us on a journey thro
Greetings kip. My name is Stephen Nordyke. I'm a 65 y/o guy that's been your average two cup in the morning, throw some yuban in the basket and 8 min later have my two cups and off to work. I've yet to try a espresso shot yet have a bialetti I believe the second smallest moka pot that I've owned for years and just recently begun using and just learning basics of the fundamentals that make up how your brew will taste. At this early stage I've no idea what bean I'm after. My preconceived notions of what type bean roasted how long and ground how fine brewed in what manner and how long the brew time should be. I'm after a local small batch roaster that can supply very fresh beans for my personal use. It's just me and I'm not a all day coffee drinker. I've no one to take this journey with which isn't ideal but no game changer. I'm blathering so I'm going to close by saying please do get back to me at your convenience and hook a brother up. Thanks
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