The Tala Blog
Featured Article
Why We Love Cold Brew
Although specialty coffee over the last decade has slowly embraced the merits of cold brew, there was a time when cold brew was a specialty faux pas. That was about the time when we opened Tala, and unashamedly planted our flag on the team cold brew.
Coffee Acidity Explained
When we describe a coffee as "acidic”, we’re not warning you that it will make you pucker. We’re telling you that the coffee is alive. That it has something to say.
Is It Coffee… Or Sangria?
The first time someone explained coffee fermentation to me, I nodded politely in the way people do when they absolutely do not understand what’s happening but would still like to appear employable in a specialty coffee setting.
Coffee Varietals Explained
The cup you drank this morning had a lineage. It came from a specific plant, with a genetic history, grown at an elevation, selected by the farmer for particular reasons. And almost none of that appears on the label.
The varietal of a given coffee is an entrance into the story of that lineage.
How Do I Get Better at Tasting Coffee?
If you’ve ever taken a sip of coffee and wondered how some people can pick out tasting notes like peach, jasmine, and caramelized sugar, you’re not alone. Tasting coffee is a skill — one that develops over time.