Latest Posts

  1. The Return of our Limited Edition Holiday Blend

    The Return of our Limited Edition Holiday Blend

    Check out our brew assessment of our limited edition Polar Expresso Holiday Blend. Made up of all washed African coffees, how could you go wrong?

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  2. The Return of Ethiopiques

    The Return of Ethiopiques

    Along with the slew of incoming fresh Ethiopian coffee comes the return of our always popular Ethiopiques blend.

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  3. A Pair of Ethiopias, Cold Brewed with a Bruer.

    A Pair of Ethiopias, Cold Brewed with a Bruer.

    Cold brew coffee can have more tastes than just caramel and chocolate.

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  4. Burundi + Rwanda Coffee Tasting

    Burundi + Rwanda Coffee Tasting

    Another great event at our warehouse on 9/27

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  5. Video: Coffee Leaf Tea - ቁጢ , Kuti, Keti, Koti

    Video: Coffee Leaf Tea - ቁጢ , Kuti, Keti, Koti

    Brewing coffee leaf tea

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  6. All About Coffee Brewing

    All About Coffee Brewing

    Sign up for our coffee brewing crash course

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  7. Espresso Basics & More

    Espresso Basics & More

    Sign up for our espresso basics class

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  8. Coffee Tasting At Sweet Maria's - Feb. 28th

    Coffee Tasting At Sweet Maria's - Feb. 28th

    Sign up and taste the difference between coffees roasted in different machines

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  9. Coffee Tasting at Sweet Maria's - Nov. 16th

    Coffee Tasting at Sweet Maria's - Nov. 16th

    Sign up for our upcoming tasting event.

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  10. What The He — Is Jasmine?

    What The He — Is Jasmine?

    So, what is the taste and smell of jasmine? Yirgacheffes often have the most clear-cut jasmine notes of any coffee, but...

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  11. Bright Coffee

    Bright Coffee

    Here's a few coffees with exciting, snappy, zingy, citrusy, tart, vibrant notes

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  12. Chocolate, Chocolate, Chocolate, Chocolate...

    Chocolate, Chocolate, Chocolate, Chocolate...

    A few coffees where chocolate notes take the spotlight.

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Podcast: Tasting and Coffee Lexicons

Podcast: Tasting and Coffee Lexicons

We describe coffee as tasting like so many other things, fruits, sugars, caramels, candies, spices ... but the core coffee flavors are much more challenging to elucidate. I have come up with a term "coffee identity" akin to the basic taste identifying markers from other food and beverage flavor lexicons, and this podcast touches on the way we seek to focus and describe base coffee notes. There are so many tangets I could go off on here, and doubtless future podcasts on specific aspects of this material. -Tom

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