Blog

We are super excited to be part of this fabulous local farmers' market and the Buy Fres...

"Qahwah", "Kaffa", "Quwwa", these are all words that have been claimed to be where the ...

 Why Colombian? Continuing on in our series of single origin coffees, we are going to f...

First let's start with some coffee bean basics.  There are some facts you should know, ...

We are in for some warm weather and I must say, we are pretty excited about that!  Warm...

Coffee is not only absolutely terrific to drink, but it is a fabulous ingredient in rec...

You see "flavor notes" listed on products bags, but what are they?  Well, they aren't added flavorings, but compounds in the beans brought out by roasting and brewing.

If you’re new to Specialty coffee you might not be familiar with all the terms that are often used, and I’m not talking about brewed drinks like Macchiato or Cortado, but rather “blend”, “single-origin”, and “micro-lot”.

Happy 2019!  As we embark on a new year, I thought it would be fitting to talk about new beginnings, specifically how Talking Crow began.

Sitting over a cup of our morning coffee, Eric and I were thinking about a “retire to” career - something that the two of us could work at together and also bring the kids alongside us too, if they wanted.  Eric thought coffee roasting was fascinating and it sounded pretty intriguing to me too.  We decided to take classes offered by Specialty Coffee Association so that we could learn as much as we could.  The classes were offered at the Swiss Water Process plant in Burnaby, Canada, which lucky for us, is a very doable drive away.  We were immersed in coffee information from “seed to cup” as they say.  Growing, farming, harvesting, processing, exporting, importing, roasting, and brewing - A LOT OF INFORMATION!

“Specialty” coffee is not just a word that describes any coffee, it is synonymous for high quality through all the stages of the coffee production process from seed to cup which include: planting and growing conditions (soil conditions and elevation), harvesting, processing (wet, dry or honey), and roasting the top 10% of Arabica seeds.

Our shop for Talking Crow Coffee Roasters is open at last! After 2 years of working tirelessly, we have at last brought to life our dream. A dream to open a Pacific Northwest coffee roastery focused on Swiss Water decaf coffee (free of all chemicals!).