In recent years, it has become the trend here in the US to roast coffee to a much lighter level.  This trend was first established around the 2005 World Barista Championship, when the winner that year moved away from the more traditional espresso roasts provided by companies such as Illy and opted for one of these lighter and more acidic brews.  Since then, what has become known as the 3rd Wave of coffee has focused almost exclusively on this innovation.  Personally, as a coffee roaster of more than 10 years and an espresso geek over more than 35 years, I...

CONTINUE READING → Jun 09, 2014

Following my last post, the project to engage an even more scientific approach to all our coffee roasting has borne some wonderful results.  I have recently been enjoying some really great cups from our Huila Colombian, the Strong Tower El Salvador and the exquisite fruit forward Misty Valley.  Many of the other roasts have yielded surprising enhancements to the flavors, but these 3 are outstanding.  The inherent flavors and acidity of the bean are more striking and I encourage you to try a French Press of any of our current selection, the taste profiles are providing revisits almost akin to...

CONTINUE READING → May 25, 2014

So, following an exceptionally informative and inspiring time away in California studying the science of roasting, I have returned to embark upon a major project.  I am re-visiting all our coffee roast profiles to determine how we can enhance the flavor profile of each bean by more specifically examining the attributes of each bean, varietal, elevation, processing method.  So far the results have been very encouraging and I continue to work through sampling, cupping and applying changes to our range of beans from all around the world.  In some cases we may even reject beans that don't meet the higher...

CONTINUE READING → May 18, 2014

I have spent quite a bit of time recently sample roasting some new coffees.  Of the 10 coffees I have tried, there are 2 that stand out and I am excited to have introduced both to our selection this week.  The Lahamenegu from Papua New Guinea is a bright fruit forward and acidic coffee with a great clean cup.  The Misty Valley from Ethiopia is a sun dried Yirgacheffe.  It has a berry and citrus fruit with some sweet tobacco and cinnamon.  It is a little more expensive than most of our coffees, but is really delicious and worth the...

CONTINUE READING → Mar 23, 2014

Proud owner of the only 2 Londinium 2 group lever espresso machines in the US!  I have long been an admirer of the espresso produced by the old lever machines.  The consistency of pressure exerted on the coffee and the consistency of heat plus simplicity has always been attractive.  The only problem has been the availability of good machines.  Reiss Gunson in the UK, dissatisfied with the crop of Italian made levers, went about creating the Londinium, first a single group and now the 2 group you see in the photo above.  No more tin boilers and problems with barista...

CONTINUE READING → Jan 26, 2014

I thought I would try to update the blog more often and to make it easier, keep the postings short and snappy.  So in the last few weeks, we have introduced new espresso grinders from Compak, and a great new French Press with double wall stainless steel.  These french presses, known as Cafetieres from where I hail, are simply the best I have ever used.  The double wall filter really prevents the inevitable finer grinds from getting into the final pour and the double wall allows a more leisurely appreciation whilst remaining hot.  The cup is cleaner and the flavor...

CONTINUE READING → Nov 25, 2013

If you are already successful and people constantly tell us we have the best espresso around, why change anything?  Well, the short answer is that we don't have to.  However, though we take great pride in maintaining age old traditions when it comes to making espresso, it doesn't mean we can't reach for even higher standards of excellence.  Over the past few months I have been asking myself the question, where are the weaknesses in our quest for excellence?  As a result, I have been working on a number of projects and  additions that I believe will take us to...

CONTINUE READING → Oct 07, 2013

The following is an extract from a letter I wrote to the musicians we have had to inform there will be no more live music at Buon Giorno Coffee.  Please understand that I think musicians and songwriters should benefit from others who make money from playing their songs.  That is not what was happening at Buon Giorno, and it wouldn't be so bad if the money actually went equitably to those it belongs to.   "Yesterday I received a threatening letter from one of the three music licensing companies telling me that I would be sued unless I pay a...

CONTINUE READING → Jun 11, 2013

So the time to move on from announcing our new website came upon us and I decided it was time to start posting entries on the Buon Giorno Coffee Journal.  What to say?  How to begin?  Will anyone read it?  How broad is my remit?  All these questions have somewhat aided the lethargy of procrastination over this first real post.  I have plenty to say, and I believe some interesting perspectives.  No doubt, not all will agree, which is partly the point of this post.  Please feel free to comment and express yourselves, my only plea is that you keep...

CONTINUE READING → Feb 14, 2013

If you are reading this, then you have found your way to our new and gorgeous website, our brand new online store and a comprehensive overhaul of the way we offer our selection of Artisan Coffee. First of all, I want to thank and commend our dear friends Courtney and Lindsey Bradford, otherwise known as Telegraph Creative for the wonderful job they have done with our new website.  It truly reflects their knowledge of Buon Giorno, their artistic flair and our desire to offer something that is not 'Corporate' in feel, but innovative and enjoyable.  I believe they have truly...

CONTINUE READING → Jan 04, 2013

I have decided to speak up about something that is close to my heart for obvious reasons, and because I continually come across so much misinformation on the subject. I am also disturbed by the marketing hype that seems to allow lazy consumers to feel good about buying something that is not necessarily what it purports to be.   Fair Trade - is it fair?  There really isn't an easy answer to this, but I would like to give those who are interested at least a little more information on the other less well researched side of this subject.  Don't get...

CONTINUE READING → Jul 16, 2010