Ryan and I got an early start this past Friday with a cupping of a few of my production roasts from Thursday. While the coffee certainly needed to settle a little longer, we did get a bit of glimpse into how the batches came out. I always find myself too eager and jump [...]

I will be giving a lecture and demonstration this Sunday from 2:00-3:30 hosted by 18 Reasons on Brewing The Perfect Cup. The bulk of this talk will be focused on rudimentary coffee theory dealing with the dynamics of selecting a proper grind setting, the stages of extraction and how these two correlate between 3 [...]

For as long as I can recall, I’ve always struggled with siphon brewing systems- mainly because the yield from a cloth filter tends to be overwhelmingly refined. Even after adjusting every variable independently and simultaneously, the cup always lacked that luster found in other commonly used brewing methods. However, in both press pots [...]

If in the past month you’ve stopped by our warehouse before 10am, you’ve more than likely heard the Woods’ album At Rear Home being played. I’m pretty sure everyone is getting tired of it by now, but aside from the track with the cats, it’s a solid slow morning record.

For this Sunday’s Farmers Market [...]

Ape Do Good printed a special run of 8oz. bags for our first Whole Foods location which is having a grand opening tomorrow. Stop by, pick up some coffee, and tell the staff how much you love our coffee!

This past weekend Haus barista, Ryan and I made our way up to Seattle for a 48 hour accelerated (yes, pun intended) coffee bar tour and visit to this year’s Coffee Fest. While we did have several priorities lined up and a very specific agenda, unfortunately a few were missed out on (Leah- I’m [...]

I know it’s a bit last minute, however I will be making an appearance at De La Paz account, The Stable Cafe Saturday, September 12th from 9:00am- 2:00pm for a guest barista shift. The occasion which has beckoned me in- The Stable will be one of many venues for this years American Institute [...]

No matter how busy our small three person operation may get, we always find time to constantly cup and stay on top of our roasts. Yesterday we received a shipment of a few more bags of the Brazil Fazenda Esperanca, though two different lots from the last round. We’ll roast the new batch Monday and [...]

Earlier this week we received a few new Brazils and of those we have roasted the Fazenda Esperanca Lot #475, which has been both brewing and cupping rather well. We are still working on our suggested brewing specs, though right now I’m still thinking the amount of solids being withheld in a paper Chemex [...]

The last delivery of the week. Be sure to say hi if you see one of us pedaling around town on our cargo bike.

For tomorrow’s market I will be brewing from the first batch of our new unwashed Sidamo. As per usual, this Sidamo has a crisp, bright upfront acidity and full of berries. Though it is naturally processed, the final cup is rather clean and lacks the muffled earthiness which tends to follow these coffees. [...]

Today was certainly one of the busiest I’ve seen at the warehouse thus far. Jason spent most of the day in front of the roaster, Greg was on the road and in the east bay, while I had a couple of training sessions with some folks at Pirate Cat cafe and Matthew from Mojo. [...]

For tomorrow’s market I will be pressing the majority of the coffee as usual; however I’m bringing a very limited bag of our newest coffee which is from Carlos Aguilera’s Carmen Estate (Panama). Frankly, I haven’t been too excited about centrals in quite a while now, but this brilliant coffee has certainly won me [...]

With every Sunday that we make it out to the Divisadero Farmers Market to set up our stand, more and more people seem to be coming back regularly for their weekly bag of coffee- or morning cup. This is great because it gives us a platform to meet the people who drink our coffee [...]

We have a bunch of new and exciting coffees for the summer. All our Centrals are finally rolling in and we cant wait to finally get them in and start roasting. A few of our current favorites are Costa Rica Las Lajas (honey processed and thick), El Salvador San Emilio (100% Bourbon Pulped [...]