Origins, brewing methods, and the occasional myth-busting.
Starbucks lost roughly $105 million trying to sell coffee to Australia and closed 61 of 84 stores. Melbourne’s café culture had a fifty-year head start — here’s where it came from, and the Melbourne-founded roaster you can actually buy from in the US.
Fair Trade is an enforceable price floor with a low ceiling. Direct trade is an unenforceable promise with a very high one. Here is what each actually guarantees, and the only signal worth trusting on a bag.
Per-ounce, coffee subscriptions cost about the same as buying good bags yourself — so price isn’t the deciding factor. Here’s what you’re actually paying for, and when to cancel.
Brewed coffee is about 98% water, and bottled brands range from nearly ideal to actively bad for extraction. Here are the numbers the SCA publishes, what is actually in Volvic, Fiji, and Evian, and the cheaper fix that beats all of them.
Roseline is opening its eighth Oregon cafe in the old Starbucks at 2803 E. Burnside, with a fall target. Here’s what’s actually confirmed, why that corner matters, and the bag to try while you wait.
Grocery coffee hit a record $9.72 a pound this spring while the rest of the food aisle barely moved. Here’s what’s actually driving it — tight inventories, a late Brazilian harvest, tariffs that matter less than you’d think — and what we’re buying while it sorts itself out.
The café version is a sweetened sauce plus a coffee base strong enough to survive the milk — not sorcery. Here is how to build a pumpkin spice latte with a pour-over cone, including the spice ratio that matters and the three mistakes that ruin it.
Kenya’s blackcurrant-and-citrus brightness isn’t an accident — it comes from two 1930s varietals, phosphorus-rich volcanic soil, and a double-washed process most origins skip. Here’s the full story, plus an easy-to-find bag to taste it yourself.
Seattle’s coffee reputation runs through Starbucks, but the city’s real specialty scene was built on Capitol Hill by roasters like Caffe Vita. Here’s that history, plus the bag worth ordering.
If your pour-over tastes bitter or sour, it’s almost always one of a few fixable variables. Here’s how to diagnose your own cup fast.