April 7, 2014
Blue Bottle Buys Tonx

Love that @Tonx has found a great home to grow w/ @bluebottleroast

Two of my favorite coffee institutions, Blue Bottle in San Francisco and Tonx, a subscription coffee service living on the Internet, are joining forces.

According to both Blue Bottle and Tonx, much of the deal is to get Tonx’s people and tech capabilities and use them to build a better online and store front experience. For Tonx subscribers, nothing is going to change immediately, but within a…

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January 3, 2014
Oakland’s Blue Bottle Gets PaidView Post

Oakland’s Blue Bottle Gets Paid

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August 2, 2013
The Forgotten Home of Coffee

[vimeo 67890000 w=640 h=360]

Right away it’s evident this video by Kew Gardens in London, who is performing scientific research to predict future environmental issues that impact the fate of coffee, is going to be one mindbomb after another. There are 125…

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April 25, 2013
The Journey of a Package and a Coffee Bean

Synergy! Just came across two very thematiclly similar and interesting videos.

From cherry to cup: The first comes from NPR examining how the third wave of specialty coffee is impacting the farmers growing the beansand how that coffee bean ends up as a…

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August 23, 2012
The Compendious Coffee Chart

The Compendious Coffee Chart by Pop Chart Lab demonstrates the byzantine ways one can make their favorite cup of coffee. A limited edition of five hundred 24” x 18” signed and numbered prints are now available to purchase from the online store for just $27.

A comprehensive compendium of the varied ways–from Chemex contraptions to French presses to the simple automatic drip–to produce wondrous, life-giving coffee, as well as the drinks one can concoct by combining coffee with mixers like steamed milk and chocolate.

Personally, since buying an AeroPress coffee maker I haven’t looked back. Occasionally I’ll use the automatic drip, but the aeropress makes a rich, tasty cup of coffee and isn’t anymore time intensive than the drip machine. [via laughingsquid]

April 27, 2012
In Praise of the AeroPress

Shawn Blanc turned me on to the AeroPress for making the best cup of coffee in the world. It’s a pretty cheap method for brewing coffee — costing about $25. It’s drop dead simple to use and brews coffee like an inverted French Press.

Adam Lisagor also likes the AeroPress and made a short love letter/spec video of his ritual for brewing a cup of coffee. Coincidentally, this also serves as the perfect commercial for AeroPress. If you drink coffee, you should really pick one of these guys up. I use mine of the weekends to brew a rich pot of coffee right into a thermal carafe.

April 17, 2012
The Coffee Faucet

I enjoy the process of brewing a cup of coffee in the quiet early hours — grinding the beans, scooping the grounds, pouring the water, listening to it brew. It’s even better on the weekends when I use my Aeropress to brew a pot.

Anyway, I’m not sure I’d be willing to give up that ritual for Scanomat’s TopBrewer coffee faucet, however, if I had the money I’d certainly be willing to entertain the idea. The product brews a single cup of coffee in 15 seconds, looks pretty stylish, and can be controlled with an iPad or iPhone.

It looks to be just a concept product at the moment, but I’m sure there are plenty of wealthy coffee drinkers who’d be willing to pony up a few thousand dollars for this. [via toxel]

March 21, 2012
The Surprising History of London’s Lost Coffeehouses

Coffeehouses in London aren’t what they used to be:

Coffeehouses brought people and ideas together; they inspired brilliant ideas and discoveries that would make Britain the envy of the world. The first stocks and shares were traded in Jonathan’s coffeehouse by the Royal Exchange (now a private members’ club); merchants, ship-captains, cartographers, and stockbrokers coalesced into Britain’s insurance industry at Lloyd’s on Lombard Street (now a Sainsbury’s); and the coffeehouses surrounding the Royal Society galvanized scientific breakthroughs. Isaac Newton once dissected a dolphin on the table of the Grecian Coffeehouse.

But, the more things change, the more they also stay the same:

But how much of this burst of innovation can be traced back to the drink itself? For those of us accustomed to silky-smooth flat whites brewed with mathematical precision in one of London’s independent cafes, the taste of eighteenth-century coffee would be completely unpalatable. People in the eighteenth century found it disgusting too, routinely comparing it to ink, soot, mud, damp and, most commonly, excrement. But it was addictive, a mental and physical boost to punctuate the working day, and a gateway to inspiration; the taste was secondary.

Do you think Starbucks would be okay with someone dissecting a dolphin on premise? [via explore]

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