It goes without saying that coffee is a complex product. Coffee brewing is truly a practice of chemistry - a science in optimization, comprehensive control, pursuit of perfection. Modern brewing devices - the Aeropress, French Press, espresso machines, among other - all seek to maximize quality by unique combinations of four core variables in brewing. These variables directly contribute to the rate of extraction of coffee particulates in water, essentially varying the solubility of the coffee-water 'slurry.' No device or machine has yet been able to capture these four key variables and alter them intimately in a consistent way that allows users to capture the best cup of coffee for them. 

Attached here is an infographic displaying five core variables essential to brewing coffee. Feel free to copy, share, or print it!

So excited to try my first coffees from Blanchard's Coffee Roasting Company this morning. They've got a few fantastic offerings that are definitely worth checking out, in addition to a partnership with a local hotel in Virginia called the Quirk Hotel. Their collaboration has led to Quirk Coffee, a coffee from Finca San Jose in Nicaragua for which Blanchard's and the Quirk Hotel have designed a stunning bag, with a floral tapestry look. This morning I had Blanchard's Mocha Java, a blend that I first tried from Chromatic Coffee back in 2013. It was phenomenal then, and it's phenomenal now. I'm working on a review of Blanchard's Kenya Yara AA, which I hope to get out before Thanksgiving.