Daniel's World of Coffee

Coffee — Every Year is Better Than the Last

Happy New Year. I have been in the specialty coffee industry for over ten years now, and I can honestly say that every single year has been better than the year before, both for me professionally and, more importantly, for the industry as a whole.

Not everything is perfect all the time, of course. Sometimes we uncover new problems just as we think we are solving an old one. For years we bemoaned the low price of commodity coffee. Then it shot through the roof in a matter of months, and suddenly we were wondering if this industry was sustainable anymore. But crises are just opportunities. High costs, for example, just highlighted the need for increased efficiency and more resourceful practices.

The past year took me all over the world again, gracias a Diós, as they say in lands to the south: I had the chance to make coffee trips to Panama, Honduras, the Philippines, and Brazil. Not to mention the exotic, far-off land of Portlandia; my second-home New York City, and always-gorgeous San Francisco. In the coming year, I hope to make it back to Central America, to spend some quality time in Colombia, several weeks in the MOTHERLAND (Ethiopia, of course), get some real development work off the ground in the Philippines, and of course teach more courses in San Francisco.

Before my next trip, I'll be getting caught up right here on the blog with a few more articles, some picture and video posts, and whatever else coffee-centric that comes my way.In the meantime, from the chilly, dark, and crisp Pacific Northwest, here's hoping that 2013 brings you more wonderful coffee moments than ever before.

Coffee Tasting All Over America

How do coffee buyers decide which coffees they will carry? They taste them. In this video you can get an inside look at this process.

We put over 60 fresh-crop lots of Ethiopian coffees, each with a different flavor profile, in front of coffee buyers all over the United States this past spring. I posted about this project in the spring, here, here, and here. This video explains the outcome.

Jeremy Explains his Non-burning Afterburner

I'm in California to teach a roasting course and host a cupping. But in the meantime here's a little video from my trip last week to Portland with Sarah Dooley. We were putting on a cupping of Ethiopian coffees for the local specialty coffee roasters. Jeremy Adams of Cellar Door Coffee Roasters was kind enough to let us use his space. After the cupping he showed us his new baby, a Diedrich IR-12 roaster. To cut down on smoke without installing an expensive and carbon-hungry afterburner, Jeremy installed this cool scrubbing system instead.

Check it out... the videos a little shaky, but if you stick around till I get my camera in the right spot, you can see the super-fine particulate mist he's talking about.

Ethiopia Cupping Thursday in Portland

I'll be hosting a cupping at Cellar Door Coffee Roasters in Southeast Portland this Thursday, May 13th.

On the table: fresh crop Ethiopian coffees, from all sides of the specialty industry in that country. Private exporters, farm owners, and smallholder farmer cooperatives. We'll do two flights of top grade coffees, and I'll be giving a short presentation on the state of the coffee industry in Ethiopia.

Thursday, May 13th, 2 pm. Cellar Door Coffee: 2001 Southeast 11th Avenue. Portland, OR.

This cupping is primarily aimed at roasters and importers. Please send me an email at [email protected] if you are interested in coming.