Have you been to your local cafe and noticed how the coffee just seems to always taste better? You buy some coffee for the house, and the really pronounced flavors just don't come out the same. It may be stale. Old. Decomposed. You wouldn't purchase bananas that are already past their prime, or walnuts that are hard as rocks, so why purchase old coffee?
The problem: enzymatic browning. It's what happens when you cut an apple in half and it turns brown. When coffee beans are roasted, ca
MEATSPLOSION!
Welcome back to the weekly roundup here at Eating Our Words, where we've finally secured the patent on sourdough incense. This week started off with a bang, when Greenway Barista slammed the Luling City Market on Richmond, which is actually unaffiliated with the actual market in Luling City. We're allowed to do that, just steal a name and pass ourselves off as affiliated to those who don't know better? Well in that case, stay tuned for a blog name change from "Eating Our Wor
Photos by Katharine ShilcuttSilence Huang points out good and bad characteristics on a calibration cup of latte.​Judging a latte art competition is deceptively difficult, as we found out on Friday night. Silence Huang, one of our fellow judges and a master barista from Taiwan, drew careful diagrams on the back of our judging sheets, pointing out all the idiosyncrasies and aspects that we should watch for in each cup of latte that hit the table.
"Which of these looks more balanced and symmetr
