Good Coffee and Good Practices; Don’t Bite the Hand That Feeds

March 28, 2017 Uncategorized

It’s been a longstanding concern of mine to make Hart Coffee have as little of a carbon footprint as possible. To this point, our strides have been relatively modest and primarily in the realm of packaging. Going forward, we plan to begin using solar panels to power the roaster as well as on our upcoming pop up shop (yes, of course on a radio flyer). We also have aspirations of becoming a ZERO WASTE facility, starting with a pledge toRead More

Coffee Freshness

December 12, 2015 Uncategorized

Coffee is a product known in food safety as a “shelf stable” item. In essence, what this means is that old coffee will never kill you. That said, in industry circles, coffee is known as an incredibly un-shelf stable, or “volatile” product. This pertains, not to the toxicity of the seed, as with what food safety officials concern themselves; it speaks rather to the degradation of the aromatic compounds and flavor oils contained within coffee’s structure. A very quick overviewRead More

Coffee Brewing Overview

December 12, 2015 Uncategorized

If you’ve met me before, you’ll know that I think that there’s something real special about manual brewing methods; give me a Chemex or siphon over a Technivorm or Bonavita any day. This isn’t putting down any of these brewers at all, they do an incredible job, rather I’m saying that there’s a je ne sais pas about brewing your coffee by hand (a lot like the satisfaction you get building a bookshelf or table rather than simply buying one).Read More

Espresso Coffee

December 12, 2015 Uncategorized

A note before I begin: Espresso coffee is wonderful in its beauty and craft. With any such art form, there is no one right way to achieve superior espresso and no one flavor to which all espresso should be judged. This all said, to me (and thus is the beauty of such a thing, personal preferences), espresso coffee is meant to be enjoyed in ceramic, it is meant to be drunk quickly and efficiently. Espresso coffee is meant to giveRead More

Coffee Science

December 12, 2015 Uncategorized

Again, a word of warning to those reading; these words may be a bit dull to an average coffee drinker to which a “cup o’ joe is just a cuppa joe”.  Then again, if you were only in it for the caffeine fix, you probably wouldn’t be reading this in the first place…. So I digress. Before continuing on, however, I will say that it may be helpful to read Coffee Science Part II via hartcoffee.com/coffee-science-pt2 which covers the temperatureRead More

Putting a Lid on Flavor

December 12, 2015 Uncategorized

To make this an easier read to the causal word skimmer, I would like to summarize the topic at hand prior to delving into a more in-depth analysis. Simply stated, this entry asks the world at large to avoid using lids on their drinks. There is a reason why most independent cafes choose to put these lids at the condiment bar rather than capping them for you, and it is not a matter of vanity. We are not merely tryingRead More

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