There are so many aspects of coffee to pursue! Cultivation, roasting, brewing, tasting, sustainability, chemistry and culture. Art and science wafting together.
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What’s the Story with Low Acid Coffee?
There is strong evidence that coffee triggers stomach discomfort in some people. 20 years ago I was among them!
Musing on Coffee Tasting
Random thoughts about coffee flavour and what impacts our experience.
Profile Roasting for 20 years!
Our love of all things coffee permeates our lives! What began as an ecological endeavour to make certified Bird Friendly coffee available to our community…
What is Specialty Coffee?
At its best, specialty coffee can exhibit more flavour molecules than wine! Flavours of fruit, chocolate, nuts, caramel, spices, flower and more can be found
Is Espresso an Acquired Taste?
Espresso… is it ambrosia or a test of endurance? For espresso to be worthy for the gods, everything upstream must have been done flawlessly. From
Coffee Freshness and Roast Dating
Did you know that at its peak, specialty coffee has even more flavour compounds than wine? When everything is just right, specialty coffees…
Are there Mycotoxins in my Coffee?
Recently, there has been concern mounting in the media around mold on coffee and the mycotoxins it produces. Since Birds and Beans co-founder and roast-master
The Importance of Equipment Cleanliness
You have ensured you have the best coffee, great equipment and trained baristas. What could go wrong? The importance of equipment cleanliness is often overlooked.
Revised Blends for the Daily and Breakfast Coffees
New blends for the Daily, a house coffee and the Bird Friendly Breakfast Blend.
Climate Change and Bird Friendly Coffee
Agro-forestry offers ecological resilience and sequesters carbon.
Our Coffee
We want to share with you the amazing taste experience of pre-industrial coffee. While others sacrifice flavour and quality for shelf life and transportability, we take an entirely different approach: We pursue the best tasting coffee.