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Coffee Tasting Update: Feb. 17


Also the number of days we’d stay awake for if we had to evaluate all of these coffees by ourselves. Luckily we have a team of NYC’s finest coffee professionals to tackle the job!

Craft Coffee by the Numbers: Feb. 13

imageDried coffee beans in Ethiopia resting before export. Over the past two weeks we received more samples of coffee from Ethiopia than from anywhere else. Photo courtesy of Coffee Circle.

You may have noticed that we started running a weekly update of our coffee evaluations. What that number doesn’t tell you, though, is how much the coffees themselves can vary week by week. So starting today, we’re going to dig a little deeper, breaking down the coffees we evaluate to discover trends and make interesting observations. See our inaugural “By the Numbers” below:


When you look at the roasters by state you’ll see that we received coffees from both Montana and Arizona - two states that aren’t exactly known as hotbeds for coffee. We love watching scenes develop as the love for artisan coffee continues to spread across the country, so this stood out to us in a really exciting way.

We hope you’ll follow along with us as we continue to break down our coffee stats - who knows what we’ll find out next!

Coffee Tasting Update: Feb. 10


The number of coffees we taste each week varies based on how many new samples we receive from coffee roasters. So while we always taste 50+ coffees each month, the weekly number could be below 10 or above 20 or anywhere in between. Check back each Monday to see for yourself how much this number changes week to week!

Coffee Tasting Update: Feb. 3


There’s always an element of surprise in our evaluation process. No two weeks are ever the same, and we love that! We want to open our doors and give you a closer look at how things work around the Craft Coffee labs in Williamsburg, Brooklyn. Every Monday we’ll update you with how many coffees we evaluated the previous week. It’s a way for you to follow the ups and downs and unexpected turns that make what we do so much fun.