What 'low-acid coffee' actually means
If you've ever finished a cup and felt your stomach tighten, you've met the wrong end of coffee acidity. Here's what we look for in green stock to keep things smooth.
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The TrimRoast Journal
Roasting notes, sourcing trips, and the occasional opinion about water filters.
A measured look at green coffee bean extract
Green coffee bean extract has been in and out of the wellness conversation for a decade. Here's what the controlled trials actually show — and where they fall short.
Read →Roasting log: what came off the Probat in May
A short month-end roundup of every lot we roasted, the development times, and which ones earned a permanent spot on the shelf.
Read →Building a morning routine that doesn't crash at 11
Five habits — none of them gimmicks — that have helped us and our customers ride a single cup of coffee deeper into the workday.
Read →The water recipe we use for cupping
The SCA water standard exists for a reason. Here's the exact mineral recipe we mix at the roastery for every cupping session.
Read →Notes from a week at Finca Cerro Verde
A trip diary from our latest sourcing visit to Marcala. Why this farm keeps making our short list, three years running.
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