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Greatness is in the grinder
The real secret to great coffee is your grinder. And how chemistry works.
Many of you reading this may think you already have a coffee grinder. A subscriber recently reached out to me because I kept screwing up her order. She gets a 5lb bag of coffee and she wants to receive it already ground. Wh...
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Spend Less; Live More
When your coffee is naturally sweeter, you need less milk and sugar to get it to the flavor you enjoy. You may even find that when the coffee isn’t burnt, you enjoy it black! Less sugar and milk means less money spent on these ingredients, but more importantly, it adds to your lifespan. Studies show that drinking black coffee instead of coffee with cream and sugar every day can add ~2 years to your life!
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Why our coffee looks a little different
At Young Buck coffee, we roast our coffees slow and low to elongate caramelization and craft naturally sweeter coffees. The flakes that come out of the beans when ground are a major contributor to that sweetness.
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Tanzania is now called Bellyrub
The story of Young Buck’s single origin Tanzania from the Lyamungo estate near Mount Kilimanjaro, named Bellyrub after the work of playwright and poet Amiri Baraka. Specialty coffee roasted medium-light in Jacksonville FL.
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The Challenges of Coffee Quality
Medium roast specialty coffees made from better beans (responsibly sourced from small, sustainable, fair-trade family farms) and locally roasted within a week from when they arrive in your home.
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What Is A Roast Curve And How Does It Make My Coffee Taste Better?
The roast curve is an element at the heart of our quality control program. It allows us to stay consistent and ensure that every batch is roasted to the same relative specifications every time. To put it another way: we're not relying on our 'intuition' or 'gut feelings' to make sure your coffee...
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3 Reasons I Removed The Word 'Acidity' From My Coffee Labels
Without fail every week we have several customers - very smart people - asking the same question: 'what is your least acidic coffee?'
For which I begin my subtle, (hopefully) educational, and not snobby, rant about why they should begin to reconsider the way they think about "acidity" in coffee...
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