Sweet Maria's Weblog

We are investigating trendy new brewing methods in the lab today. Dan and a French flip drip circa 1920.

- Tom
Sent from Tom's phone
(please forgive misspellings)

Eat Real: A Real Success

The Eat Real Festival here in Oakland, CA gets bigger and better each year. This is why we are always so excited to get invited back to share our love of coffee roasting with curious folks. We sent a lot of future home roasters home with samples of our very chocolate-y and mellow Brazil Fazenda Sao Benedito. The folks at Eat Real really stepped it up this year and created an area just for coffee vendors so it was a blast being around the thing we love.


Home Storage for Home Roasting

We did another coffee storage test last week in the office.  We wanted to test out some new small tins against our current storage options.  The small tin, pictured below, holds about 55 grams at most.  The idea is that after roasting coffee you would weigh out individual portions, enough for a batch of coffee from your brewing method of choice.  The individual tins would cut down on oxygen exposure as you’re not opening a bag or container on a daily basis.


Two Dual Use Blends For Today

Sweet Maria's Moka Kadir is thick bodied, brooding, fruited with bittersweet chocolate and good as both espresso and drip brew.

Espresso Workshop #29 Uso Doble has honey sweetness, peach, apricot, defined acidity and graham cracker crust finish, also good both for espresso and drip.

Our Battle Tested Technivorm Brewer

It's a little dirty on the outside and is about a month behind it's cleaning schedule but it still makes excellent batches of coffee. We use our Technivorm on a daily basis at the Sweet Maria's office/warehouse and abuse it, making over a thousand pots of coffee a year for our office staff and warehouse crew.