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…
There are so many aspects of coffee to pursue! Cultivation, roasting, brewing, tasting, sustainability, chemistry and culture. Art and science wafting together.
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…
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
Did you know that at its peak, specialty coffee has even more flavour compounds than wine? When everything is just right, specialty coffees…
Random thoughts about coffee flavour and what impacts our experience.
When we first started roasting coffee about 25 years ago, specialty coffee drinkers expected a very dark roast. This was the trend set by Starbucks.
There is strong evidence that coffee triggers stomach discomfort in some people. 20 years ago I was among them!
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
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
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.
New blends for the Daily, a house coffee and the Bird Friendly Breakfast Blend.
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.
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