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Monthly Archives: September 2013

  • Water and Coffee: The Most Important Ingredient in Coffee

    Posted on September 16, 2013 by Venia Coffee Roasters | Keith

    Water.  So often over-looked, forgotten, and rarely given credit for great tasting coffee.  Most cafes or home espresso machine users only give it attention when they notice scale building up and compromising their expensive machines.  Bad water can not only damage your machine, but it can adversely change the taste of your coffee and espresso.  So, what do you do?  Run down to the local big-box store to buy a filter?  Buy bottled water?  Distilled water?  Mineral water?

    Well, sadly their is no easy answer, but Scott Guglielmino of La Marzocco here in Seattle presents on water quality and coffee extraction.  Get your note-pad out and get ready to learn.  A must watch for espresso machine owners.



    For reference is a link to La Marzocco's Water Specifications (great guideline for all coffee machines)

    Our recommendation is to find a local water quality business and give them a call.  Remember, there is no all-encompassing water treatment solution that works in every situation.  In fact, treatment needs from a location only a few blocks away may be significantly different than yours due to infrastructure and other factors.  Anyone selling you an all-in-one solution is selling you garbage and is essentially lying to you.

    This post was posted in News, Coffee Education and was tagged with Water Quality, Espresso Machine Water, Good Water, Bad Water, Scott Guglielmino

  • The Future of Specialty Coffee

    Posted on September 8, 2013 by Venia Coffee Roasters | Keith

    Each year at the SCAA Symposium Ric Rhinehart presents some hard realities about the world-wide coffee industry (Last year he presented on the narrowing band of genetic diversity within the commercial coffee plants we reap the fruit from each morning). This year Ric examines export data from the major coffee growing countries to predict the coming volumes of quality washed specialty coffees.  Global production trends should not only give us pause, but push us to work collaboratively a specialty roasters to define the future market.


    This post was posted in News, Coffee Education and was tagged with Coffee Roasting, SCAA Symposium

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