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Coffee Labs Roasters Blog

Into the Eye of the Roastmaster

Into the Eye of the Roastmaster

What’s going on in that roaster? A lot more than you might think. If you’ve ever tasted a green coffee bean, you know there’s no trace of those cho...
Trees for Kibira

Trees for Kibira

We interrupt our regular programming to bring you some news on important work we’re doing with the Long Miles Coffee Project (LMCP) to raise money ...
The Science of Coffee: Processing Methods

The Science of Coffee: Processing Methods

How do you take your coffee? With honey? Dry? Shaken not stirred? Do you want it washed, dried and folded? Or just au Natural in its birthday suit?...
The Science of Coffee: Coffee the Botanical III—Varietals

The Science of Coffee: Coffee the Botanical III—Varietals

So, you thought things were getting complicated when we told you there are over 100 species of coffee? Well we were just getting started! Each spec...
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The Science of Coffee: Coffee the Botanical II — Species

The Science of Coffee: Coffee the Botanical II — Species

So you think you’ve tried them all—the premium and obscure coffees on your favorite shop’s menu. But, how many different species of coffee have you really ever had?
The Science of Coffee: Coffee the Botanical Part I

The Science of Coffee: Coffee the Botanical Part I

You take that first sip, whilst still in a daze, barely remembering the blurry eyed moments that got you to your daily fix. This is the ritual that...
La Palma Y El Tucan

La Palma Y El Tucan

            It’s Coffee Labs’ goal to work with farmers and organizations that work to create quality coffee while also caring about sustainability...
Coffee at Origin

Coffee at Origin

We all love coffee, but there's always more to know, and we have a hunch you might not be on this page if you didn’t want to know more! Maybe you’r...
Coffee and Music

Coffee and Music

By Alicia Love,  I've always loved how intertwined coffee and music are. I have a love for coffee, but music was my first passion. Obviously music ...
Consulting in China

Consulting in China

By Mike Love      Last year, I was fortunate enough to be given the opportunity to work with Bracket Coffee in China as a consultant. China has a t...
"Why I Roast"

"Why I Roast"

This essay was written by Coffee Labs Roasters employee Doug Wray about 10 years ago for an essay contest in Roast Magazine. Our of hundreds of ent...
A Basic Guide to Espresso Drinks

A Basic Guide to Espresso Drinks

Most coffee shops in America have business revolving around two kinds of coffee. Standard American style drip coffee, and Italian style espresso dr...
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