In Emeran’s Cup

People always ask me what kind of coffee I drink, being the owner of a coffee shop and a roaster of beans from around the world. The truth is, I enjoy balanced coffees. I tend towards the middle of the spectrum, rather than the bright or robust ends. Every rule has...

Espresso – Good for Beans, Not for Roasting

Espresso – Beans we Love; Roast Level we Don't I was talking about roasting recently and someone asked about ‘espresso roast.’ While other shops may use this as a roast level, we do not. Technically, espresso roast is a very dark roast but, ironically, it doesn’t...

Technology and the small business

I appreciate technology, especially when it works. When it comes together seamlessly, I don’t spend an iota of time thinking about it, which is how it's supposed to be. When one little element cracks, though, my entire day, or week, unravels. For example, two weeks...

Dianna Normanton Photography

This month in the cafe, we’re featuring the photography of Dianna Normanton. I’ve known Dianna for a long time; she’s been a customer for years. She has been a photographer for 25 years and teaches traditional black & white photography classes at High Mowing...

Specialty Food Trends for 2011

In the April edition of Specialty Food magazine, there were some interesting trends noted as emerging in the specialty food industry. Overall buyer confidence has improved, resulting in a 7.4% increase in 2010, which is always good news. Below are a few of the...

Specialty Coffee Association of America Conference

Adam and I attended the Specialty Coffee Association of America Conference and Tradeshow last weekend. We both took part in seminars and walked the trade show floor, looking for ideas to bring back to A&E. Overall, the event was great. I got everything out of...

Shopping cart
There are no products in the cart!
Continue shopping
0