Journal

Notes from the roastery and the cupping table, written by whoever on staff had something worth saying that week. If you’d rather learn in person, come toHome Brewing 101.

A gooseneck kettle pouring water over a pour-over dripper

Water Chemistry and Extraction

Why the same bag of coffee tastes different brewed at Downtown versus at home, and what your tap water has to do with it.

Green coffee beans spread out to dry in the sun

Washed vs. Natural Process

We cupped the same farm’s cherries processed two different ways. Here’s what actually changed in the cup.

A latte with a rosetta pattern poured into the foam, viewed from above

Latte Art for Beginners

Our head trainer’s five-step breakdown of the rosetta, the first pour most beginners want to master.