Dialing in the new Ethiopia
Notes from a week of pour-over tests on the Hambela natural — grind, ratio, and why we landed on a slightly coarser setting.
What we're tasting, what we're getting wrong, and the small things that make coffee better at home. We write when there's something worth saying.
Notes from a week of pour-over tests on the Hambela natural — grind, ratio, and why we landed on a slightly coarser setting.
A container sat in port for three weeks and it changed what we could put on the shelf. A little honesty about how green coffee actually gets here.
The medium/dark vocabulary tells you almost nothing. Here's the language we use on bags instead, and what it means in the cup.
Eli flew down for the San Fermín harvest. Photos didn't survive the trip, but the notebook did. What six years of buying from the same growers looks like up close.
The cheapest upgrade to home coffee isn't a grinder — it's the water. A recipe you can mix in five minutes.
The most underrated brewer in most kitchens, brewed properly. No fancy gear, no scale required if you don't have one — just a kettle and four minutes.