The Long Road To Coffee Quality
George Howell is writing a densely illustrated book which covers how quality coffee is produced from seed to cup, uncovering new insights and issues specialty coffee faces today along the way. New sections are written in each Terroir Coffee newsletter (to subscribe to the newsletter
How to Keep Roasted Coffee Fresh
This article gives great information about keeping roasted coffee fresh.
Brewing with Automatic Drip Coffeemakers
Information about brewing with automatic drip coffeemakers.
Principles of Brewing Coffee
Information regarding the principles of brewing coffee.
How To Grind for Drip Coffee
Just print at 100% and compare your grinds with the ones on the sheet.
Click Here to download the PDF.
Other Grinds Coming Soon!
Coffee Freshness: New Definitions
When we think of coffee freshness, we always think of roasted-coffee freshness. Taste coffee in most offices or from the new portion-pack coffeemakers and you taste the traditional flat flavor of “stale” coffee. But there is an even more radical flavor of STALENESS that most coffee aficionados are not aware of. Awakening consumers to this particular flavor of staleness and opening their taste buds to a new world of fresh coffee flavors could revolutionize the way quality coffee is traded, stored, and transported worldwide and raise living standards once and for all for countless coffee farmers committed to quality.
The Fine Art and Precise Science of Roasting
Roasting unlocks and frames a coffee's flavor potential; it is a science and an art that requires loads of experience, concentration and split second timing. Roasting is also the means by which the roaster imprints his/her signature. How bright or muted will the coffee be? How much depth or 'chiaroscuro' should the roaster impart to the coffee’s intrinsic flavor? Should there be a touch of bitterness at the end?
A Brief History of Coffee
The coffee tree is indigenous to Africa. While there are dozens of coffee plant species, the only one able to produce high quality coffee is Arabica. Its origin is Ethiopia, where it still grows wild.
Two Commercial Species of Coffee
All about Arabica & Robusta.
From Seed to Cup - Quality Decision Points
There are many decision points on the road to quality production. Quality can and often is lost at some and even many of these thresholds.
Once the coffee is harvested the coffee seeds must be separated from the cherries, a process called Milling. It is exceedingly difficult to remove all the fruit from the coffee bean without to some degree harming its quality.
The 7 ways to brew coffee
The proper kind of brewing equipment is essential to get all of the flavor and aroma from a cup of coffee. There is a vast array of brewing devices available on the market. About 99% of them produce coffee in one of the seven brewing principles outlined here.
News Around the Coffee World
Updates and information about the world of coffee, from the desk of George Howell.
There are hundreds of myths about coffee, and we try to reveal the truth behind them, one myth at a time.
A Coffee Glossary
A glossary of important coffee-related terms.
Frequently Asked Questions
Click Here for a list of our most frequently asked questions.