ONE PERFECT CUP AT A TIME!
PASSPORT Coffee & Tea Blog
Welcome to Passport Coffee and Tea's blog, where your journey into the world of coffee and tea begins! Whether you're a seasoned aficionado or just starting to explore the depths of these aromatic beverages, this blog is your passport to a world of brewing techniques, storage tips, delicious recipes, and all things coffee and tea.
Passport blog
The Story of the Tanzania Peaberry: Coffee's Mo...
Inside every coffee cherry are two seeds. They grow facing each other, flat side in, which is why roasted coffee beans have that characteristic flat side. But occasionally, one of...
The Story of the Tanzania Peaberry: Coffee's Mo...
Inside every coffee cherry are two seeds. They grow facing each other, flat side in, which is why roasted coffee beans have that characteristic flat side. But occasionally, one of...
Colombia vs Guatemala: Two Classic Origins, Two...
Colombia and Guatemala are two of the most recognizable names in coffee. Both are Latin American, both grow at high altitude, and both produce excellent beans. If you've ever stood...
Colombia vs Guatemala: Two Classic Origins, Two...
Colombia and Guatemala are two of the most recognizable names in coffee. Both are Latin American, both grow at high altitude, and both produce excellent beans. If you've ever stood...
Ethiopia: The Birthplace of Coffee (And Why It ...
Coffee was discovered in Ethiopia. Not metaphorically or approximately... literally. The coffee plant, Coffea arabica, is indigenous to the highlands of southwestern Ethiopia, and the beverage we know today has its...
Ethiopia: The Birthplace of Coffee (And Why It ...
Coffee was discovered in Ethiopia. Not metaphorically or approximately... literally. The coffee plant, Coffea arabica, is indigenous to the highlands of southwestern Ethiopia, and the beverage we know today has its...
The Coffee-to-Water Ratio: One Formula for a Be...
Most coffee brewing problems come down to one thing: the ratio of coffee to water is off. Too little coffee and the cup is weak and sour. Too much, and...
The Coffee-to-Water Ratio: One Formula for a Be...
Most coffee brewing problems come down to one thing: the ratio of coffee to water is off. Too little coffee and the cup is weak and sour. Too much, and...
What Is Coffee Processing? Washed vs Natural vs...
You've probably seen it on coffee bags: "washed," "natural," or "honey process." These words describe what happened to the coffee between when it was picked from the tree and when...
What Is Coffee Processing? Washed vs Natural vs...
You've probably seen it on coffee bags: "washed," "natural," or "honey process." These words describe what happened to the coffee between when it was picked from the tree and when...
5 Signs Your Coffee Is Stale (And What to Do Ab...
You open the bag. There's a faint smell, not unpleasant, not remarkable. You brew it, take a sip, and it tastes... fine. But not like the coffee you had at...
5 Signs Your Coffee Is Stale (And What to Do Ab...
You open the bag. There's a faint smell, not unpleasant, not remarkable. You brew it, take a sip, and it tastes... fine. But not like the coffee you had at...