We unpack why specialty coffee is cleaner and safer, how quality controls work from farm to roaster, and why mycotoxin “tested” labels can mislead. We also share ways to improve Keurig brewing, highlight our El Socorro reserve, and explain what small roasters do that big brands can’t. • rigorous grading, defect rejection, and moisture control across the supply chain • washed vs natural processing with controlled drying and raised beds • protective packaging using GrainPro or vacuum seals to ...
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We unpack why specialty coffee is cleaner and safer, how quality controls work from farm to roaster, and why mycotoxin “tested” labels can mislead. We also share ways to improve Keurig brewing, highlight our El Socorro reserve, and explain what small roasters do that big brands can’t. • rigorous grading, defect rejection, and moisture control across the supply chain • washed vs natural processing with controlled drying and raised beds • protective packaging using GrainPro or vacuum seals to ...
Why does specialty coffee cost more than grocery store beans? In this first episode of the Half Mile Coffee Podcast, we break down the real reasons behind the price—like bean quality, labor, and expert grading—and give practical brewing advice for home baristas. Learn about Arabica vs. Robusta, what a Q Grader does, how we roast for flavor, and how YOU can brew better coffee at home without fancy gear. Perfect for anyone who loves great coffee and wants to understand what’s in their cup. 🔗 Li...
Half Mile Coffee Podcast
We unpack why specialty coffee is cleaner and safer, how quality controls work from farm to roaster, and why mycotoxin “tested” labels can mislead. We also share ways to improve Keurig brewing, highlight our El Socorro reserve, and explain what small roasters do that big brands can’t. • rigorous grading, defect rejection, and moisture control across the supply chain • washed vs natural processing with controlled drying and raised beds • protective packaging using GrainPro or vacuum seals to ...
