The article excerpts below are from Graham’s Gazette, a blog authored by our core support team with tips, promotion ideas and other information designed to help you build a successful specialty coffee business!
Five ways to reduce your water footprint Water conservation may not be the first thing on your mind but with water use in the United States increasing every year, many regions of the country will experience water shortages this year, [read more]
When one thinks about a cup of coffee, the roasted bean is the first thing that comes to mind. Quality beans are certainly crucial, but equally important is the good water used because hot H2O is the solvent that leaches [read more]
The SCAA gives the definition of espresso as “a 25-35mL (.85-1.2oz [x2 for double]) beverage prepared from 7-9 grams (14-18 grams for a double) of coffee through which clean water of 195-205 degrees F has been forced at 9-10 atmospheres [read more]
Located in the highlands of Nicaragua, between the cities of Matagalpa and Jinotega, Selva Negra leads the way when it comes to sustainable coffee production. The beginnings of Selva Negra stretch back to 1891, when German immigrants settled in the area. [read more]
Most of us are familiar with Sumatra coffee today but it wasn’t until the late 17th century that the plant appeared in Indonesia. The Dutch East India Company, seeking to break a monopoly on the coffee trade held at that [read more]