Blog
Lactic Fermentation, Evening Coffee, and It's Okay to Add Sugar
Lactic fermentation: What roasters need to know By Thomas Wensma for Perfect Daily Grind “For some coffee producers, experimental processing methods are a useful way to elevate coffee flavour and quality. At the same time, more roa...
Coffee Substitutes, Tea Emojis, and Superautomatic Espresso Machines
A Brief History Of Alternative Coffee Substitutes By N.C. Stevens for Sprudge “It turns out, coffee can be a bit of a loose concept once we develop a taste for it. For nearly 200 years, scarcity, austerity, and ingenuity have all h...
Coffee Tattoos, AI Assessing Coffee, and How Steam Affects Milk
Bean Ink: Why Coffee And Tattoos Just Might Be The Perfect Pairing By Jenn Chen for Sprudge “When she learned that Mahlkönig had a tattoo artist in their booth at Expo this year, Kat Padlan, operations manager at Lucky's Coffee Roa...
Pour Over's Future, Nordic Coffee Fest, and Young People in Coffee
What's the future for pour over coffee? By Thomas Wensma for Perfect Daily Grind “In recent years, we have seen some major changes in how coffee shops and competitors prepare pour overs - largely with an overarching focus on contro...
A Facility Walkthrough in Pictures
First Impression Fresh Roasted Coffee (located at 1136 Walnut St. Ext., Sunbury) is nestled in the Susquehanna Valley in the former Sunbury Textile Mill, an hour's drive from Pennsylvania's capitol. Pulling up to the espresso-and-tan behemoth t...
True Life: Pink Bourbon, Cappuccino Makes a Comeback, and the Cold Foam 411
One Lie And A Truth: Pink Bourbon's True Origin By Zac Cadwalader for Sprudge “What's in a name? Would not a rose by any other name smell just as sweet? Have Geshas lost their price-fetching nuance now that we've done away with tha...