You may have noticed something a little different here. Gone is the annoying pop-up asking you to subscribe to the newsletter. While it was effective in getting everyone’s attention, even I have to admit it was pretty damn annoying. It’s replaced by a less annoying subscription box on the side bar (subscribe now and test it out )

Along with the new way to subscribe to the newsletter, I created a new bonus to go along with it, something that is a little bit more in line with what Daily Shot Of Coffee is all about. (Don’t worry the coffee shop clone recipes is still there too).

The new bonus is a 20 page guide to coffee. I’m calling it the Daily Shot Of Coffee Guide To Coffee only because it’s a lot of fun to say and I like typing coffee a lot!

Anyways, this coffee covers the basics for an average Joe that wants better tasting coffee. It goes step by step, covering how you can improve the taste of coffee so much that you won’t even need to hide the taste of it with cream and sugar. In other words, it’s kind of an auto-biography of how I went from drinking really bad coffee, to making my own amazing tasting coffee at home every morning.

If you’re already subscribed to the newsletter, don’t fear. I’m going to email you today with instructions on how you can download your guide.

It’s the first of what looks like it’s going to be many guides that I publish. If you have a topic that you would like me to cover, please shot me a message via the contact form or in the comments below.

Daily Shot Of Coffee Guide To Coffee is a post from: Daily Shot Of Coffee

This is a guest post by Marina Salsbury. Learn more about how you can guest post for Daily Shot Of Coffee.

Coffee shares some similarities with Scotch Whiskey. No, coffee is not going to bring you into an imbibed buzz; rather, coffee, like Scotch, is available in a single origin or a blend. Each style of coffee has its own distinct and special qualities. These stir up quite a bit of coffee conversation as to what is better, the single bean or the blend.

When talking about a blend with coffee, what happens is a mixing and blending or different types of bean from different geographic locales. For example, “Breakfast Blends” may be comprised of a dark roasted bean from Central America along with softer and blonder beans from the foothills of the Andes.

Single origin coffee is just that; beans from one geographic region like Kenya or Sumatra, as examples. Single bean coffees, depending on the region they are from are often more expensive than blends because many of the more specialized beans come at a higher price.

But how does a blend or single origin effect the farmer, coffee company or the coffee drinker?

There are differing social impacts for either type of coffee. There are regions where inexpensive plantations use exploitive methods to harvest the beans. Many grocery store brands use these beans, most frequently sold as blends, thus keeping the costs low for the general consumer. This comes at the cost of flavor and freshness though, as the beans are stored for lengthy periods and are put through industrial roasts.

The Quebec and Ontario based “Second Cup” maintains an ethic to use fair trade coffee and roast in less industrial ways. According to Second Cup, this is a more equitable method of getting the beans as the local farmers get a better profit for a more “green” way of harvesting.

This is all well and good, but how do the gourmet blends fare against the tastes of single blends? As reported by Starbucks, single origin coffee gets the best reviews from those who seek out a darker and more robust dark roast while blends are given great reviews for morning coffees and mellower drinks.

According to MBA Online, finding a balance between brand equity and product quality is an important aspect of marketing. John Moore, who has worked with Starbucks and Whole Foods asserted that “when a company makes money, makes employees happy, and makes customers happy, it makes a strong brand.”

—

Marina Salsbury planned on becoming a teacher since high school, but found her way instead into online writing after college. She writes all around the Web about everything from education to exercise.

Photo by puuikibeach.

Coffee: Blend or Single Origin? is a post from: Daily Shot Of Coffee

This week Alex Beecher, the writer behind the coffee blog Baristing. I’ve been a fan of his writing since I first stumbled across his blog back in 2010. Since then I’ve been checking in from time to time and enjoying his words and point of view. I like his blog because it isn’t just another blog with coffee reviews. It’s his writing that makes his blog stand out. Anyways, enough of me rambling, let’s get on to the interview.

Can you tell us a little bit about yourself and what your role is in the coffee industry?
I’m a 23-year-old guy, recently graduated from the University of Kansas, with a degree in English. I spend between 35 and 50 hours a week at the coffee bar I manage, and split my time otherwise between reading and running.

How did you get into the coffee business?
Completely by accident. I worked in a campus food court, which had a coffee bar. They were short one day, and I was told to help. I failed, probably, and only managed to get in the way. But despite that, I was instantly hooked. Milk steaming seamed at that point the most interesting thing in the world.

Did you need any special training prior to starting?
I may have needed it, but I certainly didn’t get it. Youtube and coffee blogs trained me, as I sought some level of competency. At that point, it was just a matter of trial and error. Those early customers were my guinea pigs; I only hope my drinks weren’t too awful.

What’s your favorite thing about being a barista?
The craft and the people. I know that’s two things, but I just can’t choose. I love that every drink is a process, and that I get to produce a tangible product that takes some measure of skill and technique to get right. But I could never be a roaster, because the interaction provided by customers is essential.

What’s something that you know now, but wish you knew when you were starting out?
Not a thing. That coffee and the preparation thereof is an endlessly deep rabbit hole appeals to me immensely. To have knowledge planted, rather than discovered, would be like having a movie spoiled.

Any funny stories happen while you’ve been a barista?
Many. Though there have been more dramatic occasions, for me, nothing tops an older lady politely telling me that I “got foam on her cappuccino”.

Any advice you have for someone looking to become a barista?
Get a liberal arts degree. But seriously, there are infinite paths, with only one thing in common: Enthusiasm. As someone who does get to hire people, that’s the one thing I look for above all else. To be a good barista, you have to want to be a good barista. To work for NASA, they may want a degree in aerospace engineering. To play in the NBA, it helps to be 6’6 and have a 40-inch vertical. But anyone can steam perfect milk, provided they care enough to learn. Love coffee, love people, and convey that to anyone who happens to be hiring.

What’s your favorite coffee?
Coffee, to me, is a beverage greatly enhanced by context. A double espresso, pulled by an attentive and dedicated barista, consumed from a ceramic demitasse at the bar, is as good as it gets. Also, good company and conversation make anything taste better. If I have to pick one bean though, it’s Yirgacheffe, almost every time.

I know you have a blog, can you tell us where to find it and a little bit about it?
http://baristing.blogspot.com/ I started the blog when my facebook friends grew agitated by my frequent coffee related status updates. It remains very stream of consciousness, with nothing like a purpose or a message. At best, I hope it inspires people to think about coffee as something more than a caffeine delivery vessel, and those who prepare it as more than customer service automatons. Though that sounds suspiciously like a purpose.

—

Are you in the coffee biz? Want to talk coffee and help future baristas, roasters and more people that love coffee? Hit me up via the contact form. I would love to chat.

Interview With Alex From Baristing: What You Can Learn From An Accidental Barista is a post from: Daily Shot Of Coffee

I came across this list: Best Sellers in Coffee, Tea & Espresso On Amazon earlier this month and I thought it would be fun to do a quick recap of the list once a month. I think it’s interesting to see what made the list (replacement filters and carafes?), what methods of making coffee are popular (Aeropress, French Press, Stovetop Espresso Maker), etc.

With each item on the list, I threw in my two cents about it at the end.

#1 Cuisinart DCC-RWF1 Replacement Coffeemaker Water Filters, Set of 2
by Cuisinart
4.5 out of 5 stars (190)
List Price: $14.99
Price: $5.84
You Save: $9.15 (61%)
25 used & new from $4.45
Really, this was number one? Apparently people that shop on Amazon love their replacement water filters. Not what I was guessing would be number one, but okay.

#2 Krups 203-42 Electric Coffee and Spice Grinder with Stainless-Steel blades, Black
by Krups
4.3 out of 5 stars (728)
List Price: $24.00
Price: $19.99
You Save: $4.01 (17%)
26 used & new from $17.39
A simple, yet effective coffee grinder. It’s by no means the best coffee grinder out there, but it’s a great price and a perfect entry level coffee grinder.

#3 Aerobie AeroPress Coffee and Espresso Maker
by Aerobie
4.6 out of 5 stars (1,048)
List Price: $29.99
Price: $25.95
You Save: $4.04 (13%)
I think it’s awesome that the Aeropress made the list. I loved this simple way to make a single serving of coffee, it makes coffee that’s extremely smooth and flavorful.

#4 Keurig My K-Cup Reusable Coffee Filter
by Keurig
3.3 out of 5 stars (963)
Price: $18.99
31 used & new from $9.99
I’ve been using my Keurig a whole lot less, but when I do I’m usually using a reusable filter. It’s not the best cup of coffee, but I like using my own coffee and the results are generally better than 90% of the K-Cups that I’ve tried.

#5 Senseo Dark Roast Coffee, 18-Count Pods (Pack of 6)
by Senseo
4.3 out of 5 stars (125)
List Price: $33.26
Price: $29.27
You Save: $3.99 (12%)
11 new from $27.99
Another random entry on the best sellers list. Of everything coffee that Amazon sells, I’m surprised this one made the list.

#6 Cuisinart DCC-1200PRC 12-Cup Replacement Carafe-Black
by Cuisinart
3.9 out of 5 stars (221)
List Price: $33.00
Price: $21.89
You Save: $11.11 (34%)
22 used & new from $17.95
It looks like a lot of people are break their glass carafes! At least that’s the only reason that I could figure out that a replacement carafe made the list.

#7 Proctor Silex K2070Y 1 Liter Electric Kettle
by Proctor Silex
4.1 out of 5 stars (675)
Price: $15.99
26 used & new from $10.99
I’ve been debating getting an electric kettle for my French Press. This is a pretty good price for one.

#8 Cuisinart DCC-1200 Brew Central 12-Cup Programmable Coffeemaker, Black/Brushed Metal
by Cuisinart
3.9 out of 5 stars (2,660)
List Price: $145.00
Price: $67.59
You Save: $77.41 (53%)
58 used & new from $28.99
This is a nice coffee maker, but my favorite version was the one with the built in grinder. With or without, Cuisinart makes some above average drip coffee makers.

#9 Bodum Brazil 8 cup French Press Coffee Maker, 34 oz, Black
by Bodum
4.4 out of 5 stars (354)
List Price: $27.00
Price: $19.74
You Save: $7.26 (27%)
This is the very similar to the French Press that I use on an almost daily basis. I love it, simple but makes awesome coffee.

#10 Bialetti 6800 Moka Express 6-Cup Stovetop Espresso Maker
by Bialetti
4.6 out of 5 stars (241)
List Price: $29.99
Price: $22.00
You Save: $7.99 (27%)
34 used & new from $17.00
Awesome to see that this made the list! I had no idea that stovetop espresso makers were so popular.

—

Side note, links in the above article are my affiliate links. In other words, I get a small commission if you buy something from Amazon after you click on the link. It’s not a lot, but it does help the Daily Shot Of Coffee engines running.

Want more info about coffee equipment? Stay tuned via our Facebook and Twitter.

Best Sellers in Coffee, Tea & Espresso On Amazon: January 2012 is a post from: Daily Shot Of Coffee

This is a guest post by Sharon Hurley. Learn more about how you can guest post for Daily Shot Of Coffee.

Freshly brewed coffee is an amazing sensory experience, but dealing with the coffee grounds left behind is much less interesting. Most of us just throw those in the bin, but if you do that you could be missing a trick, as there are lots of ways to use them around the home. Here are a few tips.

Keep the Bugs at Bay

Coffee grounds are great for pest control. In particular, ants don’t like them so if you want to keep ants out of your house and off your plants, then use coffee grounds. For plants, mix the coffee grounds with hot water and then pour over any anthills that you find. This also gets rid of certain kinds of worms, snails, slugs and other insects. If you put coffee grounds in front of the entrances to your home then no ants should come in. It even works on fleas, it seems, though your dog might look at you a bit strangely if you pour coffee over him.

Garden Benefits

Still in the garden, coffee grounds are a great addition to fertilizer and will help your plants really grow. Anything that grows in acidic soil will benefit from the addition of coffee grounds which will help to make the soil richer. Pick your plants carefully, though; you wouldn’t want to kill your ficus! Coffee grounds also help with the growth of certain types of vegetables. Stick some coffee grounds in with your carrot seeds and see what happens. And there’s an added benefit too – if your garden is covered in coffee grounds, it will deter any cats who see it as a large litter tray.

Around the Home

Coffee grounds are great for masking odours – even if you end up with the smell of coffee instead, that’s a major improvement, isn’t it? If you have smells in your freezer or anywhere, drying the coffee grounds and keeping them handy will make the place smell much nicer. Coffee grounds also work to camouflage scratches on your furniture. In the kitchen, consider using coffee grounds instead your usual barbecue mix to create tasty smoked food. And coffee grounds are also great for dyeing or staining fabric (deliberately, rather than accidentally).

Healthy Coffee Options

Turning to health, the abrasive qualities of coffee grounds make them a great exfoliant. Instead of paying big money for expensive creams, just take your used coffee grounds and give your skin a treatment. Coffee grounds are also said to be a great hair conditioner and, mixed with other substances, useful for dealing with cellulite. See? You may never have to throw away your coffee grounds again.

—

Freelance writer Sharon Hurley loves the idea of keeping bugs at bay with coffee grounds.  She writes for Eden Springs, the UK’s no. 1 bottled water cooler supplier who also offer office coffee machine rental.

Photo by How can I recycle this.

Four Amazing Things to Do With Coffee Grounds is a post from: Daily Shot Of Coffee

Chase Mann

 And What He Can Teach You About the Coffee Biz

Over the past week or so, I’ve interviewed via email Chase Mann, aka the Coffee Pro. Chase is loaded with information about the coffee business and there is a lot that anyone looking to get into the coffee business or move up in the coffee world could learn from him.

Chase was kind enough to let me pick his brain so that I could share some of that information with you, so a huuuuuge thanks goes out to him for taking the time to chat with me.

Enough of me talking, let’s get to the interview…

What’s your role in the coffee industry?

Creative Coffee Pro & Consultant … barista, customer service, trainer, and social media manager all for Cafe Moto … coffee business consulting on the side with non-competitors to Cafe Moto.

Did you need an specific training for the position before you got started?

I’ve worked for 14 years as a barista and in management of coffee shops & coffee roasters. You need to keep abreast of changes and keep working as a barista to truly keep your pulse on the industry. I always tell coffee enthusiasts that they should start as a barista in the industry because most companies offer specialized training that helps you get a solid foundation to build upon and to advance upward from.

What’s your favorite part of working in the coffee industry?

Meeting coffee enthusiasts and sharing my coffee passion with them and hopefully educating them even more about the bean, it’s history, the origin countries and the coffee industry as a whole.

What is one thing that you know now, that you wish you knew when you started?

During years 2 through 5 of being a barista and coffee industry worker, I thought I knew it all about coffee and I think I was somewhat arrogant with that knowledge. I was a little arrogant coffee snob barista. Once I realized that coffee knowledge is a continual growth field and accepted the fact that your tastes are different than my tastes, I became much less of a know-it-all coffee snob and much more open to other people’s methods and tastes. I wish I had my coffee humbleness from the get-go and approached other people’s methods and tastes the way that I do now. I don’t know it all and I can learn a lot from truly studying why other baristas may do something different than I. Some people like a flavored coffee or a flavored creamer in their coffee … get over it coffee snob baristas … it’s their mouth, their tummy, and their preference … serve it with a smile

Can you tell us about a mistake/funny story about something that happened when you were just getting into the industry. Something that we can learn from?

A mistake that the owner of my first coffee job, a coffee roaster, made was to open a second location solely because of the success of her first location. She picked a decent location, but it had high overhead costs. She had no training manuals and no systems in place to replicate the success of her first location and had to close the second one within 2 years. Systems need to be in place before you even consider expanding.

Any tips that you have for someone looking to get into the coffee industry?

Any company worth working for will hire you based most on your personality … coffee knowledge can be taught to anyone, but you can’t teach someone to have a personality. Exhibit energy, nobody wants to hire a slacker as the face of their coffee business, be positive, smile a lot, truly listen when people are talking to you, repeat questions back so they know you’ve understood them, express your interest in making an experience for the customer each time they visit, and always ask questions … never say “no” when you’re asked in an interview “do you have any questions?”.

Where do you hope to be in five years?

I hope to be the nationally recognized Headmaster of the Cafe Moto Coffee Lab & Barista Training Academy … which I envision creating over the next few years. Or creating my very own Barista Academy if needs be.

Would the Barista Academy be online or in person?

The Barista Academy will have both online and offline elements, including ebooks & ecourses (I’ve already been working on these for MyCoffeePro.com). The Barista Academy for Cafe Moto would be in an actual school onsite for 3 day, 4 day, and 5 day courses … and special Advanced Courses available on a per day basis. Cafe Moto has a separate building on site already that just needs to be outfitted properly. Having the school onsite at Cafe Moto gives students access to our Cafe, our Cash & Carry, our Roasting Plant & Production facilities … they can be truly immersed in the major aspects of the coffee business.

What’s your favorite coffee and why?

Ethiopian … since it’s the motherland of known coffee species.

Tell me about where we can find you online and your online projects.

My main website is www.mycoffeepro.com, but I also own and operate many others.

You can find out more here: http://about.me/MyCoffeePro

What can I find at mycoffeepro.com and why should I visit there?

The Average Joe (coffee enthusiasts) will find a basic understanding of coffee … what I call “Coffee Class”: history, beanology (science of the bean), cultivation, processing, espresso knowledge, frothing techniques, brewing methods, latte art tips, coffee terminology, coffee recipes … it’s all a work in progress and will continue to always be so I think.

Coffee Pros (coffee professionals) will find posts which further educate seasoned baristas and posts for coffee business owners with tips & suggestions on marketing and operating a coffee business.

If you work in the coffee world and would like to be interviewed, shot me a message via the contact form. I would love to talk to you next.

Interview With Chase Mann, The Coffee Pro is a post from: Daily Shot Of Coffee

 This week’s Daily Shot Of Coffee Podcast features a name that is probably familiar to any long term readers of this blog. It’s Johnny Milton the main man behind the Barista On Duty (BODY) an independent coffee roaster based that focuses on high quality small batch coffees.

I’ve had a number of Barista On Duty Coffees over the past couple of years, a number of good ones. So many good coffees that I couldn’t decide which ones to include here, so I just decide to include this link to the search results for all of the BODY posts on this blog.

Barista On Duty doesn’t just stop at roasting amazing coffees, they’re also on a mission to spread the word about good coffee, while helping the often marginalized people grow the coffee and get the coffee to our mugs. However, instead of me trying to explain that, I’ll Johnny himself do that in this week’s podcast.

Subscribe to the podcast via iTunes or the Podcast RSS.

Podcast Notes:

Learn more about Barista On Duty Coffee via their website or purchase their coffee or Cush Coffee.

Connect with Barista On Duty on Facebook and Twitter or via Cush Coffee on Facebook and Twitter.

DSOC Podcast 2: Barista On Duty (BODY) And More Than Fair is a post from: Daily Shot Of Coffee

I’ll admit that I’m a little bit of a coffee nerd now, but not too long ago, I was the guy pulling into the Dukin Donuts drive-thru and asking for extra cream and sugar for my coffee. Even at home, I would make my coffee then drown it cream and bury it in sugar. I loved coffee, just not the taste. The problem was that I was drinking really low quality coffee so of course I had to hide the actual taste. There were no flavors like chocolate with hints of honey or a sweet wine like flavor in those coffees that come out of a plastic tub bought at the grocery store.

So, how does one get into good coffee? (Some might call it specialty coffee, but that’s more of an industry term that you don’t have to worry about for now.)

It’s probably easier than you think and you can do it without spending your entire paycheck. Although, I have to warn you once you get into the world of good coffee, you’re going to start spending more and more on awesome coffee gadgets. Trust me, it just kind of happens. One day you just have a drip coffee maker on your kitchen counter, the next day you have 17 ways of making coffee in your kitchen.

First, start by buying bags of whole bean coffee instead of the giant tubs of pre-ground coffee. There’s two problems with those giant tubs of pre-ground coffee. The first is that once coffee is ground, it starts to lose it’s flavor within fifteen minutes. Who knows how long they were wasting away on those shelves at the grocery store. The second is that those coffee corporations that make those giant plastic tubs are using the lowest quality coffee possible so that they can make the most profit possible.

If your grocery store is like mine, they probably have some good whole bean coffee offerings. There’s 8 O’Clock, Jim’s Organic Coffee, etc. They’re a huge step up from those giant plastic tubs. Of course, for extra credit you can check out what your local coffee roaster/shop is selling or buy coffee from a place online like Go Coffee Go (Side note, that’s an affiliate link to my friends at Go Coffee Go. If you buy coffee via that link I’ll get a small commission that helps keep DSOC running.) From your local coffee roaster or from a high quality online coffee shop, you’re much more likely to get high quality coffee.

Now that you’re buying whole bean, you’re going to need a coffee grinder if you don’t already have one. The coffee snobs will tell you that you’ll need a burr grinder (my affiliate link to the cool people over at Amazon), which is true for best results. However, if you’re just looking to improve your coffee without spending an arm or a leg, you can start with a simple blade grinder for less than twenty dollars. Check out my review of my blade grinder that I used before I moved up to a burr grinder. Buy the blade grinder now and you can always move up to a better grinder later.

The coffee snobs will also tell you that you’ll need to ditch your drip coffee maker for a French Press. I love my French Press, but you can keep using the coffee maker on your kitchen counter until you decide you want to upgrade. However, I am going to make you do one thing before you use it again. Clean your coffee maker! When was the last time that you did that? Never? Yeah, that was me for a long time too. For best results, you should clean it at least once a month. It isn’t that hard, doesn’t take too long and is totally worth it. Check out this article I wrote about how to clean your coffee maker.

Now that you’re buying whole bean coffee, using a coffee grinder and your coffee maker is clean, it’s time to try your coffee without the cream and sugar. I have a feeling it’ll be a lot more drinkable than it used to be. Give it a shot, you can always add the cream or sugar later on if you still want to (although a little less cream and sugar I hope). As you’re drinking your cream free and sugar-less coffee, try to identify what you smell and taste. There’s no right or wrong answer, just try to id those scents and flavors.

There you did it! You upgraded your coffee! If you have any questions, don’t be afraid to ask them in the comment section below and I’ll be glad to help out where I can.

—

Photo by Josh Liba.

How To Upgrade Your Coffee Without Spending An Arm And A Leg is a post from: Daily Shot Of Coffee

I thought that today I would go behind the scenes and give you a little bit of a look at what happens in the Daily Shot Of Coffee Kitchen when a coffee comes in for review.

Nine times out of ten, it all starts when a coffee roaster/company contacts me asking if I want to review their coffee. Unless it’s a healthy coffee, or something else scary like that, my answer is always a resounding yes. The other one out of ten is when they just ship the coffee to me without any heads up or I spot a coffee that I want to try at a local roaster, farmer’s market, etc.

Behind The Scenes: The very basic photo backdrop that I'm using.

When the coffee shows up, I start with the picture, or more like a dozen pictures until I get the lighting right and everything in focus. I usually, just take a picture of the packaging, but this year I’m trying to incorporate more of what the actual coffee beans look like.

Behind The Scenes: The Coffee Brewing In The French Press

When I finally get the picture, I finally get to grind up the coffee in my burr grinder and brew it in my French Press. The French Press is what I usually use because it brings out a lot of the flavors and scents that don’t show up when I’m using a different method. Plus, it seems to be what a lot of other coffee lovers are using.

Behind The Scenes: My reviewing station where I take my notes

When it comes to actually sitting down and checking out the coffee, I take notes on three main things: it’s aroma, taste and how it feels in my tongue.

There’s almost always a nutty, coffee aroma to the coffee, but I try to dig a little deeper than that. I try to find scents that remind me of something like hot chocolate or a spicy food or sometimes even Fruit Loops.

The same nutty, coffee flavor is usually the most dominate flavor in the taste department too. What really interests me is what’s underneath that flavor. I love finding the flavors that remind me of something else like a red wine or candy.

When it comes to how it feels, I’m looking to see if it feels bitter or smooth. Then I’m looking to see what kind of weight does it have on my tongue, is it heavy like a syrup or light like water.

Then I choose a rating from one to five coffee mugs. One mug means that I would pour it down the drain. Two mugs means that it’s drinkable, but that isn’t saying much. Three mugs is average. Four mugs is an excellent cup of coffee. I’m still looking for a coffee that earns a five mug rating.

Finally, I kind of like to wrap it up, sharing what I was thinking about the coffee as I was drinking it and who I think would enjoy that particular coffee.

If you were curious about the actual review, keep an eye out for it next week.

Behind The Scenes Of A Daily Shot Of Coffee Review is a post from: Daily Shot Of Coffee

It turns out that there’s a lot of useful information about making coffee in the Daily Shot Of Coffee archives. I took some time to find some of the useful articles for you.

8 Tips And Tricks For The Best French Press Coffee: A French Press is really easy to use, but there are a few ways that you can make better tasting coffee tomorrow morning.

8 Tips For Making Better Coffee With A Drip Coffee Maker: Do you use a drip coffee maker? Here’s some simple ways to improve the taste of your java.

You Need To Clean Your Coffee Maker Right Now: Okay maybe not this exact second, but you really should clean your coffee maker soon, so here’s a step by step guide to cleaning it.

Guide To Buying Coffee At The Grocery Store: Sometimes you just can’t get to the local coffee roaster and can’t wait for an online order to show up at your door. There are times when you have to buy your coffee at the grocery store. Here’s a guide to getting the best coffee from your local grocery store.

What Do Coffee Bloggers Know About Coffee?: Here’s a few tips and tricks to making better coffee from some of my favorite coffee bloggers.

Make sure you stay connected via Twitter or Facebook.

Further Reading: How To Make Better Coffee is a post from: Daily Shot Of Coffee