From planting to pouring, coffee tastes best when it’s prepared by experts. That’s why we’re in constant conversation with our producer partners, exchanging ideas on how to maximize each coffee’s potential. It’s why we run Training Centers nationwide, where baristas and coffee enthusiasts alike can learn from our skilled team of coffee educators.
Seasonally sourced from the Southern Hemisphere, Field Trip’s components work together to craft a full-bodied blend. Each cup offers sweet notes of blackberry and clementine.
Learn with us! From brew guides or blog posts online, to coffee classes at a Training Center, we’ve got resources for all coffee lovers. There’s no better place to start than our weekly Tasting at Ten, a free event that happens every Friday. Visit a Training Center near you to enjoy free coffee and learn about its incredible journey into your cup.
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Why does coffee taste the way it does?
From plant variety to processing, roasting to ripping shots of espresso, the flavors in your cup result from actions taken all along coffee’s supply chain. Every coffee is the culmination of intentional work by dozens of people.
Why do different farms grow different varieties? Why do they matter?
Drought tolerance? Resistance to coffee berry disease? Cup quality? For coffee producers, there’s so much to consider when planting new coffee crops.
How do we roast to perfection?
The wafting aroma of fresh bread. A crackling sound like popcorn popping. Roasting is a combination of chemistry and sensory experience, relying on expert skills to craft each batch and highlight specific flavors.
What grind size should I use?
We sell whole-bean coffee, and take it from us—brewing without grinding doesn’t go so well. Adjust your grind size based on roast level, brew method, and more—just make sure you’re using a burr grinder!
What flavors does this coffee have?
You’ve learned all about how coffee gets its flavor. So how can you develop your palate to appreciate each coffee’s nuance? Start out this way: follow your nose, don’t second guess yourself, and just keep tasting. And tasting. And tasting some more.