#262

jimseven « James Hoffmann's blog.

I know there are all sorts of conversations swirling around restaurant coffee kicked off by Oliver Strand and then intensified/exacerbated by ...

Link: jimseven.com

  • Do you want a jimseven book?

    jimseven.com 26 Jan '16, 12pm

    People have often suggested it, and I’ve come and gone with this idea over the years – should I compile a book out of the best bits of this blog. I’ve been writing here for over a decade now and, while some things pain me to reread, I’m proud of a lot of the posts here. Last year I pu...

  • 2015 in review - a comparative edition

    jimseven.com 31 Dec '15, 4pm

    Last year I wrote a “2014 in review – number edition”, and I thought I’d write a comparative one to see how the year changed and what that means. Words written on the blog: 18,240 (2014) vs 18,376 (2015) This was something of a surprise, mostly because I’m not very good at remembering...

  • Part 1: The Lull

    jimseven.com 14 Dec '15, 12pm

    The State of Speciality Coffee Part 1: The Lull This is the first of three parts, covering how I see the current state of the speciality coffee industry around the world. I’ve spent the last year thinking about this, and have had the chance to talk to people in the industry in cities ...

    Related:
    1. Part 2: The Bubble jimseven.com 15 Dec '15, 12pm
  • Do you want a jimseven book?

    jimseven.com 04 Jan '16, 12pm

    People have often suggested it, and I’ve come and gone with this idea over the years – should I compile a book out of the best bits of this blog. I’ve been writing here for over a decade now and, while some things pain me to reread, I’m proud of a lot of the posts here. Last year I pu...

  • Introduction to lipids in coffee

    jimseven.com 07 Jan '16, 9am

    In this post I am going to look at coffee oils in both green and roasted coffee, but before I talk just about coffee I want to cover the different types of lipids in coffee and give some explanation of what they are. Lipids is a term used to cover a range of hydro-carbon organic compo...

  • Part 3: Implications & Predictions

    jimseven.com 16 Dec '15, 12pm

    The State of Speciality Coffee Part 3: Implications and Predictions In the previous two posts (Part 1 & Part 2 ) I’ve explained how I currently see the market in speciality around the world, and how it has evolved to date. I am happy to state that generally humans aren’t particularly ...

    Related:
    1. Part 2: The Bubble jimseven.com 15 Dec '15, 12pm
  • Part 2: The Bubble

    Part 2: The Bubble

    jimseven.com 15 Dec '15, 12pm

    The State of Speciality Coffee Part 2: The Bubble The growth in speciality coffee shops in the last decade has been astonishing. While different markets have grown at different rates , the patterns and trends of growth have been very similar. Pioneers open a speciality coffee business...

  • The State of Espresso Survey 2015

    jimseven.com 17 Aug '15, 11am

    It has been a long time since I’ve done a survey on the brewing habits of the readership of this blog. I figured it was a good time to do it again. (I think the last time was 6 years ago!) From this I’ll produce a little report looking at trends in espresso around the world at the mom...

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