GOURMETO HOUSE COFFEE and COFFEE MAKERS

As I’ve been working with different filter coffee brewing devices over the past few years, I’ve been wrestling with various hypotheses. Some are generally-accepted or at least widely known. Some come from further expounding on both industry-traditions and newer ideas. … Continue reading →

No one is talking about what happens at home as young men increasingly migrate to urban and cross-border jobs – and it’s not just in Mexico. Census studies in many countries indicate that there is an increasing proportion of people … Continue reading →

There is hip and there is hip. The Hario V60 is definitely what the doctor ordered for the new slow coffee movement, that is brewed coffee done by hand, one cup at a time. I heard some marketing guru state … Continue reading →

Readers occasionally call Coffee Review to task for rating coffees too high. (On the other hand, others ask why we’ve never rated a coffee higher than 97. That latter question I’ll save for another time and another blog.) But in response to … Continue reading →

A few weeks ago I took a few steps across a relatively new frontier of coffee connoisseurship known generally as “pairing,” i.e. recommending certain coffees that best pair with certain foods. Although I’ve always found the pairing process interesting, I’ve … Continue reading →

Flowers and aromatic wood situate at opposite ends of the sensory range for coffee, though they both are among the most common and attractive of aroma and flavor notes. Floral notes appear to be a direct expression of the floral … Continue reading →

So let’s blog again like we did last summer. Reviewing three or four descriptive terms per week is the new plan. Judging by an occasional puzzled email, sweetness may be one of the more confusing terms for those new to … Continue reading →

There are three basic kinds of filter medium wide spread in use in the industry we would like to talk about: Paper, metal, and cloth. Paper as a filter medium: Everyone always says paper wicks away oils and flavors. What … Continue reading →

Our trainer Chris and I had a long discussion over lunch today about our business vision. With too much of the coffee community, it really is a bit hard to get a cup of coffee at many establishments without some … Continue reading →

Why does caffeine indulging people choses barista widely known as Italian espresso makers over espresso makers made from other countries in the world? Is it because the popularized espresso itself came from Italy? Is it because it gives you a … Continue reading →