by brygmanden | Jun 10, 2022 | Blog
If you ever hang out backstage at the World Brewers Cup Competition, you’re very likely to see baristas hunched over trays of coffee, obsessively picking over their beans. Any slight blemish or discoloration, any deviation in size or shape, and the offending bean is... 
by brygmanden | May 28, 2022 | Blog
In many ways, the coffee industry is only just beginning to explore the potential of fermentation in creating high quality coffee. From outrageously long fermentation times, to inoculating coffee with unusual cultures, producers around the world are finding ways to... 
by brygmanden | May 2, 2022 | Blog
This week we are bringing our epic Coffee Buyer’s Guide to Brazil to an end. Writing this course has been an eye-opening experience. Brazil is by far the biggest and best-known coffee producer in the world, and yet there is so much about the country that is not well... 
by brygmanden | Apr 17, 2022 | Blog
The French press is one of the simplest coffee brew methods in a barista’s repertoire — grind the coffee; add hot water; wait for a bit; give it a stir; plunge and you’re done. Even the plunge is optional. But despite the apparent simplicity, this brewing method has a... 
by brygmanden | Mar 26, 2022 | Blog
The Geisha variety is one of the big success stories in coffee over the past decade. Ever since the variety’s quality potential was discovered by the Peterson family on Finca Esmerelda, prices of Geisha coffees have broken record after record at auctions. Last year’s... 
by brygmanden | Mar 6, 2022 | Blog
Every once in a while, a single cup of coffee comes along that redefines your idea of what coffee can taste like. When that happens to us at BH, it sends us down a rabbit hole: We have to find out what made the coffee taste that way, and what we can learn from the way...