Coffee Fest San Diego June 2011

coffeefest.com

Coffee Fest is in full swing this weekend (June 3 – 5) at the San Diego Convention Center. Time to catch up with old friends and use the opportunity to make some new ones.

Be sure to check out our Coffee Buddies: Caffe Calabria booth 133, Visions Espresso Service booth 220, SCAA booth 221, SelbySoft booth 421, American Barista & Coffee School booth 422, Riviera Coffee Company booth 449, and many more.

Find out more at CoffeeFest.com

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Coffee Grounds and Gardening Tips

red-white-cup-growing-plantBeing in the coffee industry for so many years, and having an avid gardener for a mother, I’ve heard all the wonder stories of how to put used coffee grounds to gardening use and grow a green thumb. So I decided to compile a little list of things I’ve heard and read on the matter …

Coffee grounds are acidic and can be too acidic even for acidity-loving plants … however, once coffee grounds are added to soil they start to decompose and the acidity will naturally neutralize. Don’t add more coffee grounds until the original have already decomposed. Coffee grounds should be used within about 3 weeks for maximum nutrient value.

It’s said that if you mix carrot and radish seeds with dry coffee grounds when planting them that you’ll get a higher yield.

Coffee grounds act as a repellent. By sprinkling coffee grounds through and around your garden, you can repel ants, cutworms, slugs, and snails. Apparently regular worms love coffee grounds and will be happily at home with the addition. It’s also said that coffee grounds and orange peels will keep the kitties away from using your garden as their bathroom.

Do you like mushrooms? Word has it that mushrooms thrive in soil mixed with coffee grounds … or even straight coffee grounds, sans soil.

Make coffee grounds “tea.” Add two cups of used coffee grounds to a five-gallon bucket of water. Steep overnight. Use as a liquid fertilizer for garden and container plants.

What other ways can used coffee grounds be used in the garden?
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For the Twelfth Coffee of Christmas my barista made for me…

Kohana's-Best-Sampler-smFor this very special occasion of my first “official beans review”, I want to thank Kohana Coffee for their generous Christmas gift and use it as my transition out of the Holiday Drink Specials and into what I plan on being my regular coffee reviews.

The Coffee: Kohana Coffee’s Holiday Blend, dark roast

The Shop: MyCoffeePro’s Café, aka Chase Mann’s home kitchen

The Beans: Kohana Coffee was nice enough to send me a pound of their Holiday Blend for Christmas. The bag itself is super cute already, but they added a festive little snow-flaked, light-blue ribbon and a silver dosing spoon and a hand-written note of their appreciation for my mentions of them via Social Media. Upon opening the bag, I immediately notice an aroma of fruit, reminiscent of an orange, yet mild and ever so slightly spicy.

The Grind: I prefer to grind my beans more fine, slightly finer than typical for a cone filter (which itself is already more fine than is typical for automatic drip). As I grind the beans, I start to notice that the orange turns more into a sweet cranberry, yet with a more pronounced spiciness and less fruity quality. The mellowness of the aroma hints to the final cup and since I prefer mellow coffees, I’m salivating from thoughts to the potential of this blend.

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For the Eleventh Coffee of Christmas my barista made for me…

Caffe-Carpe-DiemI also added today’s review to Yelp: Caffe Carpe Diem @ Yelp

The Coffee: Eggnog Latte with cinnamon sprinkles

The Shop: Caffe Carpe Diem located at 3139 University Avenue, San Diego, CA 92104

The Espresso Shot: To be fair, Juliet the barista has only worked here for 2 days and this machine is a gorgeous Elektra, which I know from experience can be tricky to operate and get used to. The straight shot that she pulled for me was a bit too tart, the crema was a bit flat, but it wasn’t bad. I didn’t have to toss it. I would give this shot a 3 out of 5, but with the caveat that I will be back to give Juliet another try because she was very pleasant and we talked a lot about coffee.

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