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News — agriculture

Is Coffee Science Plateauing?

Posted by Nathaniel Fleming on

With a limited range of brewing, roasting, and processing technology (and ways of using them), coffee science needs innovators and breakthroughs to grow our collective knowledge. Just like any innovation in science, without breaking the rules, our coffee knowledge could plateau and fizzle. Without new innovations, we are reaching a plateau with traditional brewing methods: espresso, drip coffee, and everything in between. Sure, there are some bright minds who will blow us all away with genius takes on traditional methods, such as Tetsu Kasuya’s 4-6 Pour Over Method, but there is a human extent to perfection when using the same tools...

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Terroir in Coffee

Posted by Nathaniel Fleming on

Similar to wine, terroir is a factor in coffee that offers a never ending journey in flavour profiling. 

Its complexities are limitless because of the endless possibilities of environments and ecologies a coffee plant may have with its surroundings.

Next time you are tasting your cup you may want to ask yourself these questions about terroir.

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