Origins, brewing methods, and the occasional myth-busting.
Portland’s coffee scene makes far more sense grouped by neighborhood than by brand name. Here’s how the roaster-cafes actually cluster — Buckman, Ladd’s Addition, the West End, Alberta — and the two bags worth ordering if you can’t get here in person.
Climate change isn’t a 2050 coffee problem — it’s already in the bag on your counter. Here’s what the 2026 heat and land-suitability data actually says, and which origin the math still favors.
Watery iced coffee is an arithmetic problem, not a bean problem: a handful of ice quietly rebrews your cup at 1:24. Here is the concentrate method that puts the dilution back under your control, plus the flash-brew alternative.
Ethiopia grew the plant first, but Yemen invented coffee culture: cultivation, brewing, cafés, and a 200-year export monopoly out of one Red Sea port. Here’s that history, and a real Yemeni bag to taste it with.
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.