If you’ve ever read a review on coffeereview.com, you’ve most likely noticed a pair of Agtron numbers listed below the attribute scores. Unless you work in the coffee industry, you probably don’t have a clear idea what these numbers represent. The inquisitive have undoubtedly copied and pasted the term Agtron into search engines to yield information about the Nevada based company of the same name
Colombia Coffee and Rediscovering “That” Coffee Taste
I recently received an email from a self-proclaimed, coffee obsessed reader. The question she asked was a difficult one to answer. It had to do with that feeling many coffee drinkers have had. You know the one, that feeling of coffee being in some way better in the past. It could have been last year or twenty-five years ago, but that memory of the way coffee used to taste lingers. Maybe it was
What’s a Cortado?
Recently a Coffee Review reader sent in a request that we post information on our website about cortado, a relatively obscure coffee beverage in North American cafés. I searched the reference pages, thinking some mention of it had to be buried in the “espresso cuisine” section. But no, no cortado was to be found. Most serious coffee drinking café denizens are able to precisely define the
Espresso. Is Your Coffee Too Fresh?
As with many subjects related to coffee you will find a variety of opinions regarding freshness within the coffee industry. Take for example the question of storage, for every roaster that recommends storing your coffee in the freezer or refrigerator there are many more that perish the thought. No matter the number of roasters that extol the virtues of hermetically sealed, nitrogen flushed, one
Kenya supply chain
Earlier this month I had the opportunity to travel to Kenya (if you follow @coffeereview on Twitter you already know that.) Although the purpose of the trip was to attend the African Fine Coffee Conference and Exposition in Mombasa, I was able to spend a few days exploring coffee farms and processing facilities north of Nairobi. Whenever I travel to coffee producing countries I am always struck by
Haiti Coffee – A Glimmer of Hope
A few weeks ago Kenneth Davids and I were asked to roast, cup and assess two samples of Haitian coffee. This request came in before January’s devastating earthquake and its horrific consequences struck Haiti. As I write, news outlets continue to report on the tragedy while charitable organizations step up their efforts to supply labor, material and money to those in need. In light of this
