Viewing 1 - 10 of 79
We’re back to our normal-week schedule here in the Coffee Bar and Roastery, but we're still basking in the afterglow of the Traverse City Film Festival.
Years ago, in college and for a few other stints afterward, I worked for a busy café on the main street in Marquette, the largest town in Michigan’s Upper Peninsula.
When it comes to quality, three essential characteristics must work together harmoniously to create great espresso.
Where can you find a couple hundred baristas; dozens of espresso machines, grinders, and coffee brewers; coffee beans from roasters all over the country; and a whole lot of tattoos?
Today’s post comes from Joe Newhouse of Grow Ahead, an awesome new model for supporting coffee farmers with microloans.
I promised you a blog post about my trip to Seattle in April for the SCAA Expo. Here goes.
As a thank-you bonus for volunteering at the SCAA Symposium in Seattle last month, I came home with a Chemex tucked in my carry-on.
Get to know Justin "Stovepipe" Stover, the newest addition to the Higher Grounds sales team.
Next week marks the Traverse City premiere of the Stone Hut Studios documentary Connected by Coffee.
I just read an article in which the writer compared the attempt to make high-quality coffee with low-quality equipment to making a soufflé in an Easy Bake oven. Yes.