Wow. McDonalds is getting serious about competing with Starbucks. First, Starbucks put a coffee shop everywhere. Then they introduced food items. Now Micky D is going to take it all head on according to their trademark filings…
Saxon Wright, an award-winning barista and coffee roaster in Jakarta, understands coffee the way that we do:
“We use 100 percent Arabica, but from different regions — what’s unique here is that we blend those mixed beans, the good ones depending on weather and season. Now, we have a blend from Costa Rica, Honduras, Ethiopia and a bit of Indonesia,” Blacklisted director Dendy Sjahada said during the cafe’s opening.
Deep Cello could follow fashion and offer single-origin roasts, but we prefer to offer blends because the cups are just plain better-tasting. We might offer some special single origins down the roast, but we agree with Saxon that a properly prepared blend is just going to outperform the vast majority of single-origin coffees.
That’s why it makes sense to buy coffee online. When you purchase coffee beans online, you receive the freshest coffee, and in the case of Deep Cello, no bitterness, low-to-moderate acidity, and superb coffee flavor. Here’s the article. We love what this fellow has to say. He really gets it.
I just wanted to let you know that our Deep Cello Roasting Video remains up on YouTube. It’s a professionally-prepared video with a time-lapse roasting window view of the beans changing color. It’s had 2500+ views on YouTube. Check it out. You’ll also be treated to Justin playing a little Bach (the first one).
Tags: coffee roasting, time-lapse, Brazil, espresso, Deterra, specialty coffee, artisanal roasting
I’m a deep fan of Dr. Mercola, at Mercola.com. He’s been a champion of rational health. He’s earned my respect because he’s rejected GMO, Fluoride, Carbs, and fructose. And all of his positions are true-science-based. Most doctors are dumb as bricks. Or they are so weighed down by brain-washing, regulation, and loss of control of their practices that they can’t give you good advice.
Well, he just changed his stance on coffee. Coffee is now seen as nutritious. .
See it for yourself.
Tags: @mercola coffee coffeegeek health
07 August, 2012|Categories: Uncategorized|Tags: best coffee . buy coffee online . buy organic coffee . climate change . coffee beans . coffee gourmet . coffee roasters . global warming . gourmet coffee . premium coffee
When I was a student at Columbia University in New York, one day a professor invited me to go see James Hanson up at a place in New York called NASA Goddard. Deflected away from him (who wants to speak with a lowly student), I met an interesting woman scientist instead who showed me her calculations of what sea level rise would be. This was 1991 and it was the first time that I encountered “global warming.”
In her tracts, she showed places like Louisiana being inundated and barrier islands in New Jersey going “bloop, bloop, bloop” into the sea. I’m not sure why, but I readily accepted this theme and dutifully chirped these ideas whenever the topic came up.
My first hint that this pristine subject was not all it seemed was Michael Cricton’s book, State of Fear. My reaction to the book was “wow,” he’s really “anti-environment.”I became more suspicious of the topic and of Mr. Cricton. In other words, I smelled a rat but I was not sure where the rodent was.
I heard someone close to me use the phrase “climate change” and I thought it sounded very polite for something so apparently dangerous. When the apparent science weakened, “global warming” softened into “climate change,” like an ice cream sandwich in July.
One of the aspects of the topic that concerned me as a trained science writer appeared when I looked at the science. A lot of climate prediction is based upon a light load of real data. It was the same problem that I encountered in economics. Theories without data become curve-fitting exercises with a low probability of saying anything. Of particular concern was the fact that surface weather stations are placed on the outskirts of town and as the towns build up around them, they become enmeshed within what’s called a “heat island.” The data that was used to promote the meme of climate change emerging might actually be supporting only the conclusion that “suburbia makes cities hotter.” Extraordinary statements require extraordinary proof. The data that do exist might not be saying anything disastrous about the climate.
One of the ways that this theme appears is in response to agricultural trends. There’s been a slow but steady flow of articles about how climate change will affect the coffee crop and hence the prices and availability of the beans that we like to purchase and roast for our customers.
So here at last is a blog entry I found in a delightful little website called The Daily Bell. They reported a study by a key climate scientist in Alabama. This Professor Christy must have concluded that the aforementioned “heat island” problem destroyed the value of the surface temperature data as a method of predicting or demonstrating climactic effects. So he painstakingly looked at the satellite weather data from the last 60 years. The great thing about satellite data is that it’s immune from the effects of shopping malls and parking lots, not to mention also being immune from the machinations of scientists and their collaborators.
The data as reported by Professor John Christy bring into the clearest possible focus that the climate debate is a hoax. Which means, if you love coffee, that you don’t have to stockpile or purchase futures in order to enjoy the beverage that you love.
Global warming, aka climate change, has been shown to be a hoax. Michael Cricton was right.
Every once in a while I come across an article so telling in its incompetence that it shocks me. Posted below is such a specimen.
The article says:
-Decaf is made with caffea robusta only
-Decaf is made by using petrochemicals
-Decaf is dangerous
But since the author was so inept, it is apparent that no actual research has been done.
Deep Cello decafs are:
Natural and often organic arabica beans of gourmet quality
Mountain water processing with no chemicals
Really surprising flavors. They do not taste decaffeinated.
Our speedbump coffee with 35% caf, is so good that many are making it their daily beverage.
The article is correct that old fashioned decaffeination uses dangerous solvents. But that’s nothing new because the process is more than 100 years old. Mountain water process and co2 are the only processes that should be used. There is also a fructose process in Columbia that yields a great cup.
Here’s the link. Lousy Decaf Article
If you don’t know how much coffee Oregonians drink, here is one way to ascertain the answer. Scientists have found that mussels off the coast of Oregon have elevated levels of it in their bodies.
We do purchase coffees from Rwanda and so wanted to share this interesting article in speciality roasters like Deep Cello and the great crop from this central African country.
Ok, if you ever wanted to kiss someone over the internet, there’s a way…
This qualifies as the uncanny valley story of the week; and the thing looks like Mr Potato Head.