Case Study Coffee RSS



Los Congos: Relationship Coffee from a Barista's Perspective

Written by Dylan McClain The first time I worked with coffee from Los Congos, Nicaragua was in preparation for a small event I was holding at our Alberta Street café.  The idea was to create a little bit of coffee theater: customers could come in for a special tasting and more in-depth information on the coffees, and I would pull a few rabbits out of my hat in the process.  I think we charged eight bucks or something like that, which bought you an aeropress flight of the Los Congos Pacamara in washed and natural form, as well a tasting of the cascara and a cold brew of the coffees.  I also used the Los Congos in an ice-cold glass...

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Announcing the Las Lajas Project Celebration

Written by Dylan McClain The other day somebody asked me, “What’s your favorite memory from working in coffee?”  Hmmm, I hadn’t really thought about it.  I’ve been in coffee quite a while, I have a lot of great memories.  Traveling to the SCAA’s annual event.  Opening day at multiple cafes.  Coffee competitions, many different ones.  Gosh, there are so many great events I could point to, although some of my best memories are just getting together with friends and drinking coffee. When I think of all those memories, there is one common element: celebration.  Whether on a large stage or with a small group, my most valuable coffee memories are about getting together and celebrating coffee. So, I’ve got a...

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The Las Lajas Project at Case Study Coffee

Written by Christine Herman Top to bottom: Yellow Honey, Red Honey, Black Honey, and Perla Negra coffees from Las Lajas, Costa Rica. I am so excited that this week marks the beginning of the Las Lajas Project at Case Study Coffee.  We've featured one coffee from Las Lajas in the shops before; but it wasn't until I went to Costa Rica to meet Francisca and Oscar Chacon that I was able to bring their large line-up of coffees to the shops for a side-by-side comparison.  You see, what makes these coffees so special, besides the Chacon family's meticulous organic practices, is the emphasis they are placing on how subtle differences in drying their milled coffee has a huge impact on the...

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On Barista Competitions

Written by Dylan McClain This year I finally took the leap into barista competitions by taking part in the Regional Qualifying Event in Kansas City.  A lot of people have asked me what it was like.  It’s hard to describe.  If you’ve competed before, you know--making coffee on stage is different.  When you know that a team of professionals is evaluating your every move and every word, things that you do every day suddenly become heavy and difficult.  Stage nerves are real.  It’s harder to talk, harder to smile, harder to remember what you were supposed to do and say.  It’s an ocean of details, and you are trying to look graceful as you surf on massive waves of adrenaline. ...

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2015: A Year In Review

Written by Rachel Emery The lights have all been taken down, the ornaments put back in their boxes, we’ve sold out of eggnog and school is back in session. The Holidays have come to an end, and with them we have said goodbye to 2015, and what a year it was! We've got some great memories to share with you. We started off the year with our first coffee focused event at our Alberta Shop: Fruit to Seed, highlighting the produce of coffee. We served three variations of the same coffee to focus on how processing at origin can bring out different flavors in the brewed cup. (Read more Here). In March, we invited the coffee community to our Alberta...

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