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Education
The sexy beast of a Loring roaster we got to play with during class It's been a little while since we talked, but there's good reason for that! At Boxwood we've been increasing our brain power and...
View ArticleShots!
This morning I found myself climbing over mountains of Ziploc bags filled with pounds and pounds of coffee, furiously grinding beans by hand, heating pots and kettles with and endless supply of water...
View ArticlePutting the Puzzle Together
It's been a whirlwind around here lately, but then again when isn't it?As usual, the Boxwood crew has been busy with developing new ideas, trying them out, realizing they suck, going back to the...
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Coffee Expo - Adventures In Seattle
A Synesso technician testing an espresso machine build This past weekend was rad.Before we get to the cool stuff, though, I'd like to say that we thoroughly missed attending the kickoff of Summit's...
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Brooklyn, Coffee Talks, Community
2016 Berlin Comandante Cup winner Joe McTaggart and Polish Barista Champ Agnieszka Rojewska talk pour oers and go over the competition rules with Shiva A few weekends ago, NYC was buzzing a little more...
View ArticleThe Deal With Dark Roast
Dark Roast.Those two words cause a ruckus all too often in the coffee industry. A staple in the hard-working American's vocabulary for decades, this term has proved to be a standard unit of measurement...
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Building a Blend
Blends are interesting.As a roaster, it is really fun to be able to take a bunch of different coffees and figure out how to fit them together to create a rounded and whole flavor profile. In many...
View ArticleLots and Lots of Micro-Lots
.Last week we met up again with our good friends at Royal Coffee New York when they invited us to attend a cupping they were hosting. The event was to display eleven new micro-lots coming from the...
View ArticleProfiling A Roast
Last week I talked about how we picked out a new coffee. We cupped a variety of Colombian coffees and chose the one that we liked the best - simple enough, right? Well now we start to get into the...
View ArticleConsistency
When it comes to offering a product and service, the first tribulation a staff will face is setting a standard of quality. What caliber of excellence will we take on in our product preparation and...
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Calibration
About three years ago, Boxwood first opened its doors to the streets of downtown Summit. Since then, a lot of things have changed and all for the better. Originally a simple cafe, the business has...
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Baskets Full Of Joy
As the holiday season approaches quickly, it is time to start seriously thinking about that something special to get for that special someone. Whether you need something for your teenager off in...
View ArticlePutting the Puzzle Together
It's been a whirlwind around here lately, but then again when isn't it?As usual, the Boxwood crew has been busy with developing new ideas, trying them out, realizing they suck, going back to the...
View ArticleClik here to view.
Coffee Expo - Adventures In Seattle
A Synesso technician testing an espresso machine build This past weekend was rad.Before we get to the cool stuff, though, I'd like to say that we thoroughly missed attending the kickoff of Summit's...
View ArticleClik here to view.
Brooklyn, Coffee Talks, Community
2016 Berlin Comandante Cup winner Joe McTaggart and Polish Barista Champ Agnieszka Rojewska talk pour oers and go over the competition rules with Shiva A few weekends ago, NYC was buzzing a little more...
View ArticleThe Deal With Dark Roast
Dark Roast.Those two words cause a ruckus all too often in the coffee industry. A staple in the hard-working American's vocabulary for decades, this term has proved to be a standard unit of measurement...
View ArticleClik here to view.
Building a Blend
Blends are interesting.As a roaster, it is really fun to be able to take a bunch of different coffees and figure out how to fit them together to create a rounded and whole flavor profile. In many...
View ArticleLots and Lots of Micro-Lots
.Last week we met up again with our good friends at Royal Coffee New York when they invited us to attend a cupping they were hosting. The event was to display eleven new micro-lots coming from the...
View ArticleProfiling A Roast
Last week I talked about how we picked out a new coffee. We cupped a variety of Colombian coffees and chose the one that we liked the best - simple enough, right? Well now we start to get into the...
View ArticleConsistency
When it comes to offering a product and service, the first tribulation a staff will face is setting a standard of quality. What caliber of excellence will we take on in our product preparation and...
View Article
