Journal
Notes from the
bar and the bench.
How coffee and chocolate are grown, made and brewed, and how to get more out of both at home.
Journal
Written at the bar.
Six articles on processing, sourcing, chocolate making and brewing at home. New pieces as the seasons change.
Latest · Coffee
What the honey process actually does to your coffee
Washed, natural and honey coffees explained, and why the same farm can taste three different ways.
Sourcing
Why we pay more for cacao
Flavor is made at the farm, in the fermentation box and on the drying bed. That work is worth paying for.
September 23, 2026 · 2 min read
ReadChocolate
Bean to bar, step by step
From a sack of fermented cacao to a tempered bar, here is what happens in a chocolate workshop.
September 16, 2026 · 2 min read
ReadAt home
Better pour-over at home
A simple recipe, the four things that matter most and how to fix a cup that tastes off.
September 9, 2026 · 2 min read
ReadChocolate
How to taste chocolate like a maker
Five senses, one square at a time. A short guide to noticing what is in a bar.
September 2, 2026 · 2 min read
ReadOrigins
Coffee and chocolate grow in the same part of the world
Two tropical seeds, one band of the globe and a surprisingly similar craft. The idea behind Chocojava.
August 26, 2026 · 2 min read
ReadNext
Home