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History of the Espresso Machine

The coffee cultures of Europe, Italy in particular, and the artisanally crafted latte and cappuccino cups of the U.S. owe a debt to one key building block–the espresso. Forged by a process of forcing highly pressurized water through a tightly tamped down portafilter of finely ground particles, the espresso’s history in commercial and home consumption has been inextricably tied to the technological advancements that made it possible.

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History of Paper Coffee Filters

Enter the paper filter in 1908. Invented by a German housewife, Melitta Bentz, this new method of filtration would soon become the most popular method of all. Bentz thought up the idea as a solution to bitter taste produced by boiling coffee and using the linen filters of the day. The paper drip filtration system avoided earlier issues of over extraction and the material naturally removed diterpenes present in the coffee, making for a cleaner and less oily taste.

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Biodynamics – Stellar / Demeter Certifications

There are multiple certification groups for verifying the methods behind biodynamic products, the most popular of which is Stellar Certification Services. Previously Demeter International, Stellar Certification Services is the oldest ecological certification group in the world, their original name even serving as reference to the Greek goddess of agriculture.

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Certification History of Organic Coffee

Ethical business practices and quality products have defined the third wave coffee movement since the term was first used in the late 1990’s. Whereas the first two waves represented a popularization of the drink and an incremental improvement in its quality, it’s in this current wave that the industry has been set on the path of chasing the greatest possible quality of both coffee cup and source. With this renewed focus on ethical sourcing and production methods has come the increasing use of certifications seeking to validate the provenance of a particular product. But when you see these certifications on the side of a bag, what do they really mean?

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Chris Shepherd Interview: Ojai Roots

This piece is the first in a series of transcriptions from an interview with Clean Foods’ founder, Chris Shepherd. Our conversation begins with Café Altura’s origins in Ojai, CA.

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Third Wave Coffee & the Two Waves Before It

Third wave coffee is a term coined in 1999 by Timothy Castle in his writings about the changes of coffee consumption and production from just before the turn of the 19th century to where coffee culture is currently, in the US market. The first and second waves refer to where the coffee is consumed, the first being the home, the …

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Ethiopia and the History of Coffee

The birthplace of coffee and home of its greatest biodiversity, Ethiopia is indispensably important in the history of coffee and in its consumption and sale in the modern day. Learn more about coffee’s enduring role in modern Ethiopian economics and culture.