Drink

Latte:  (n.) you should know this one already! Just kidding, friends. “Latte” can mean different things to different people, and to Italians, it just means “milk.” At La Colombe, and…

We believe that when it comes to flavor, coffee has infinite potential. Given the right growing, processing, roasting, and brewing conditions, coffee can be made to taste like anything. But…

Extraction:  (n.) the art of getting coffee into your coffee. When water hits coffee, it immediately starts to break it down, pulling out particles that dissolve into the water. This…

You can do it. ‘Cause coffee said so. And you can trust coffee. Coffee is your friend.

Roasted coffee is the opposite of you. All the things you need to survive – oxygen, moisture, and light – are all things that absolutely kill fresh-roasted coffee. So as…

If you’re trying to perfect your pourover game, you might need to take a good long look at your kettle. Is it being the best kettle it can be? Or…

So. Coffee varieties. They vary. If you’ve ever eaten a tomato, you know how important variety is to flavor, especially when it comes to fruit. Coffee is a fruit (we…

Cascara:  (n.) coffee cherry skins, or tea made from coffee cherry skins. When coffee is processed, it goes through a stage called “pulping,” during which the skins and fruit of…

If you or your friends are deep into your brews, you’ve probably heard someone wax ecstatic about a geisha coffee. So what’s the deal with geishas? First, the basics. Coffee…

Go behind the beans of our newest coffee, the Papua New Guinea Kunjin. Why does everyone lose their minds over Jamaican Blue Mountain coffee? And what does Papua New Guinea…

Demitasse: (n.) what is this, a coffee cup for ants?! A demitasse (French for “half cup”) is simply a fancy word for a small coffee used to serve espresso or…