Architecture Food = Stable Cafe – What I knew: a café in San Francisco's Mission neighborhood with decent, if sometimes, incosistent, coffee and good food at respectable prices. What I didn't: An architecture firm, mult-use space and commisary kitchen for food-related businesses.
Journalism and coffee – The first post on James Hoffman's new blog devoted to "decent length, well thought out articles about coffee". James Hoffman is the owner of Square Mile Coffee Roasters in London, England.
Distribution of Coffee flowchart – This is fascinating. Originally published in 1961 in "Coffee" by Frederick Wellman and now posted, for our pleasure, in the Flickr photostream of James Hoffman (of Square Mile Coffee Roasters in London), this flow chart illustrates the historical-geographical movement of the practice of cultivating coffee. It starts, in Ethiopia, at around 575 A.D. and ends in Hawaii in 1893.
Portion Size, Then Vs. Now – Waist sizes in the U.S. have increased right alongside portion sizes. Have you ever seen an old coffee cup? Maybe you’ve seen one at a garage sale and marveled at it’s diminutive size. Twenty years ago a “cup” of coffee was … well … a cup. 8oz. Makes sense. (via kottke)
Raw but Welcoming, a Space for Lofty Ideas – Architecture firm Sagan Piechota’s renovated office (and “salon” space as well, apparently) on Linden Lane. What about this has anything to do with coffee? Oakland’s very own Blue Bottle Coffee has their seminal foray into a proper café location – the Hayes Valley kiosk – right down below. Yeah, I want to work there too.
Hario Pour Over Kettle – The Hario pour-over kettle is all the rage in the circles of the coffee cognoscenti. It has a unique spout design that gives your pour a constant, steady flow. And that’s important.
Hario Skelton Hand Mill – The Hario Skelton Mill is a hand-held precision coffee grinder. Essential camping equipment of the coffee nerd. I want it.
For Good Espresso, Insist on Arabica – At The Atlantic, Peet's Jerry Baldwin weighs in on the question of weather robusta – traditionally used in Europe – should be used as a component of espresso blends.
Coffee Analytics – Jeffrey Warren's Flickr photo set, "Coffee Anaytics" — "A project mapping the flow of coffee on global, urban, local, architectural, biological, and personal scales." — from his blog, Unterbahn.
Is coffee really acidic? – In which Korina Felkers, of Examiner.com, illuminates the difference between PH acidity and flavor acidity.