2011

Tastebud Training: How To Become A Better Coffee Taster

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Tastebud Training: How To Become A Better Coffee Taster

Posted by Erin Meister on Serious Eats, November 28, 2011 at 7:00 AMCoffee at a cupping, or professional style tasting. Tasting is hard. No, really—think about it. We put stuff in our mouths all day every day, and sure, hopefully we enjoy most of it. But how much do you actually think about what you're tasting? Tasting different coffees side by side can be as daunting as going to a wine tasting. How on earth is a new taster supposed to identify and name all the seemingly zillions of flavors and aromatics emanating from that hot black cup of joe?Here are a...

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What's the Single Best Way to Make Coffee?

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What's the Single Best Way to Make Coffee?

BY OLIVER STRANDPublished: October 2, 2011The New York Times Grinding beans with a burr grinder just before you prepare your coffee is the single most important step to making a better cup. Because coffee degrades rapidly when exposed to oxygen, mediocre beans just out of the grinder have much more flavor than even fantastic beans that were ground up yesterday. (As for the beans you ground last week, it's time to add them to the compost heap.) A decent burr grinder doesn't come cheap, though. The entry point is about $100, and if you want a better engine or more settings,...

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Coffee May Help Women Lower Depression Risk

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Coffee May Help Women Lower Depression Risk

By JENNIFER CORBETT DOOREN Wall Street Journal September 26, 2011In what might be good news for coffee drinkers, a new study found that women who regularly consume the caffeinated beverage are less likely to suffer depression.Four or more cups a day lowers depression risk even further, by 20%.Women who had two to three cups of coffee a day had about a 15% lower risk of developing depression during a 10-year period than women who had only one cup of coffee or less per week. Consuming four or more cups a day reduced the risk of depression even more, by 20%.The study, by...

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Ristretto | On the Rocks

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Ristretto | On the Rocks

by Oliver StrandNew York Times BlogJune 10, 2011, 4:15 pm I became hooked on cold-brew coffee after working a construction job in New Orleans more than 10 years ago. It was strictly a regional thing then, everywhere in the Big Easy and nearly impossible to find elsewhere — you could find cold-brew concentrate in the supermarket, but most of the people I knew were given mayo jars full of the dark, dense liquid by an aunt or a grandmother. In the following years, I became a proselytizer for cold-brew coffee, gaining converts for a steep-and-strain method that seemed counterintuitive until you...

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Stumptown Expands With the Help of a Powerful Investor

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Stumptown Expands With the Help of a Powerful Investor

Matthew Peyton for The New York TimesStylish baristas at the Stumptown Coffee Roasters cafe at the Ace Hotel.By OLIVER STRANDOriginally published in NYTimes' blog, June 2, 2011, 2:22 pmIt looks like a big year for Stumptown Coffee Roasters. The Portland, Ore., company, known for getting some of the finest coffee in the world and serving it with rock ‘n’ roll flair, plans to open two coffee bars in Brooklyn, add a bottling facility to its roaster in Red Hook for its cold-brewed coffee and, Duane Sorenson, Stumptown’s founder, says the company will try to open roasters in Chicago and San...

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