LatestBrewing
Eighteen hours in cold water: cold brew at home
No heat, no rush. Coarse-ground coffee, cold water, a jar and a night in the fridge. Here's a ratio to start with — and how to make it your own.
The Journal
Notes, recipes, and hard-won lessons from Randy.
What I learn at the roaster, on the farm, and in my own kitchen — written down and passed along. From me, in Chihuahua.
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Brewing
Grind coarse: the cold brew mistake almost everyone makes
Fine grounds plus a long steep equals bitter, muddy coffee. The fix takes one setting on your grinder.
Roasting
Why fresh-roasted coffee tastes different
Coffee is a fresh food. It needs a little time to settle after roasting, then it slowly fades — and a bag that has sat on a shelf for months faded long ago.
Brewing
Pour-over at home: the only ratio you need
Sixty grams per litre, a thirty-second bloom, and a scale if you have one. Everything else is preference — here's where to start.