If you've looked over our summer menu, you may have noticed something a little unexpected: an Iced Yuzu Latte. That usually leads to the obvious question: What exactly is yuzu? If you've never tried it before, you're not alone. While yuzu has been a staple of East Asian cooking for centuries,...
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What Makes a Scone Flaky?
COURTNEY STEIN7/ 8/26
At least once every morning in almost any coffee shop, some sleepy guest gets to the front of the line and simply asks for "coffee." Naturally, they'll get a few follow-up questions. Drip or espresso? Hot or iced? Sweetened or straight up? Scones, on the other hand, are different. At...
What's the Difference Between Arabica and Robusta?
COURTNEY STEIN7/ 3/26
While reading coffee bags, shopping for whole bean coffee, or browsing your favorite brunch spot's menu, you may have noticed the words 100% Arabica. But what exactly does that mean? And if there's a 100% Arabica coffee... what are the other options? The answer starts with the coffee plant. Not All...
From Urban Farms in São Paulo to Your Morning Cup: Why We Love Brazilian Coffee
COURTNEY STEIN6/25/26
If you know us, you know we spend an awful lot of time thinking about coffee—where it comes from, who grows it, and how we can bring the absolute best out of every bean we roast. Recently, we came across a fascinating article in Fresh Cup Magazine titled "The World’s...
Standing With the Kona Coffee Community After a Devastating Earthquake
COURTNEY STEIN6/21/26
Coffee is a global community built on connection — from the farmers who grow it to the people who share it with others. In this article, we look at the recent earthquake’s impact on Kona coffee farms in Hawaii and the challenges growers are facing as they work to recover. While we don’t regularly carry Kona coffee, we believe in staying connected to the people and places that make the coffee world so special.