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Blogs  :  Mixed Case: Opinion and Advice

Roasted: Why Not to be Self-Conscious About Your Wine-Tasting Notes

My coffee descriptors could use a jolt, but learning any beverage is a journey

Posted: February 10, 2015  By MaryAnn Worobiec

My colleague Harvey Steiman's recent blog posts about pairing wine and coffee reminded me of a story about the intersection of wine and coffee in my own life. One of our neighbors across the street invited us over for a beer. In his kitchen was the biggest, fanciest espresso maker I've ever seen. He was completely obsessed with coffee, and after chatting a while, he suggested I stop by a coffee tasting, or "cupping," at a local coffee importer and roaster that's open on the weekends.

Blogs  :  Harvey Steiman At Large

Coffee and Wine, Part II

Cooking with coffee—everything but the drink itself

Posted: February 6, 2015  By Harvey Steiman

Has anyone ever put together an eight-course menu in which every dish involves coffee—and mostly without using the beans themselves or the drink made from them? Frank Kramm, the chef at Daylight Mind, my cousin's ambitious coffee bar, café, restaurant and coffee school in Kona, Hawaii, creatively pureed the coffee fruit itself to flavor a butter, burned chaff from roasting the beans to smoke roast duck, and sprinkled coffee-flavored salt over slices of raw fish. We paired the dishes with Roederer Champagne Cristal, Château Margaux, Beaux Fréres Pinot Noir and a Muscat de Beaumes-de-Venise.

Blogs  :  Harvey Steiman At Large

Coffee and Wine, Part I

Finding parallels with different brews and wines

Posted: February 2, 2015  By Harvey Steiman

My cousin, coffee guru Shawn Steiman, agreed to try three different wines with three distinct kinds of coffee with me, to compare how both beverages might reflect where they were grown and how they were made. I chose a fresh white wine, a lighter style of red and a full-bodied red, and Shawn used three different coffees in three styles: drip, full-immersion and espresso.

Dec. 15, 2014 Issue  :  Features

Café Britt, Pioneer Roaster at Origin

Posted: December 15, 2014  By Mark Pendergrast

Nov. 15, 2014 Issue  :  Features

Bespoke Processing

Posted: November 15, 2014  By Mark Pendergrast

Aug. 31, 2014 Issue  :  Features

Cool and Caffeinated

Posted: August 31, 2014  By Mark Pendergrast

June 15, 2014 Issue  :  Features

Make It Right

Posted: June 15, 2014  By Mark Pendergrast

April 30, 2014 Issue  :  Features

Compelling Beans

Posted: April 30, 2014  By Mark Pendergrast

Feb. 28, 2014 Issue  :  Features

Honeyed Beans

Posted: February 28, 2014  By Mark Pendergrast

Dec. 15, 2013 Issue  :  Features

A Surprising Source

Posted: December 15, 2013  By Mark Pendergrast

Oct. 31, 2013 Issue  :  Features

A Home Cupping Party

Posted: October 31, 2013  By Mark Pendergrast

June 15, 2013 Issue  :  Features

Beans From Bolivia

Posted: June 15, 2013  By Mark Pendergrast

April 30, 2013 Issue  :  Features

The Adventurer

Posted: April 30, 2013  By Mark Pendergrast

March 31, 2013 Issue  :  Features

Brewing Without Borders

Posted: March 31, 2013  By Mark Pendergrast

Blogs  :  Harvey Steiman At Large

Coffee in Paradise

What we can learn from a tour of coffee joints in Honolulu

Posted: February 8, 2013  By Harvey Steiman

Whenever I hang out with serious coffee people, I am struck by how much we wine folks have in common with them. We obsess over the sources of the product and how it was made. We even use some of the same language. Coffee tasters assess acid balance, body, intensity and finish, as we do with wine, and describe aromatics such as fruit, nuts and floral notes. They might find winy character in their brews while we might notice a hint of coffee on the finish in our glasses.

I watched my cousin Shawn Steiman, a coffee consultant who seems to be the coffee guru for the state of Hawaii, blend Hawaiian-grown and -roasted coffee beans on the spot. He used to make a distinctive and heady espresso after the dinner he and his bride Julia cooked for my wife and me at their home near Diamond Head.

Oct. 15, 2012 Issue  :  Features

The Cup of Excellence: Honduras

Posted: October 15, 2012  By Mark Pendergrast

Aug 31, 2012 Issue  :  Features

Travel to the Source

Posted: August 31, 2012  By Mark Pendergrast

June 15, 2012 Issue  :  Features

Reconciliation in Rwanda

Posted: June 15, 2012  By Mark Pendergrast

Dec. 15, 2011 Issue  :  Features

Hawaii: Kona and More

Posted: December 15, 2011  By Mark Pendergrast

Oct. 31, 2011 Issue  :  Features

A Double Kick

Posted: October 31, 2011  By Mark Pendergrast

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