How coffees are processed affects your taste.   Exceptional coffee begins with exceptional beans. But that’s no secret. However, the way the beans are processed plays a tremendous part in the way your coffee actually “feels” and tastes. To help make your coffee odyssey even more interesting, we will talk about the four most common processing methods, along with their effects on flavor, The common methods are known as: wet process, also known as washed natural process, also known as dry honey process wet-hulled process   Wet Process   The entire fruit or “cherry,” of the coffe ..read more

You can make cold brew at home, with some simple preparation and a little patience.   What Is Cold Brew   Cold brew is different from regular iced coffee, as it is a distinct brewing method, just like there are different ways to brew hot coffee. Iced coffee is basically regular brewed coffee at 1:15-1:18 coffee to water ratio, served over ice. With cold brew, the coffee to water ratio is 1:8.  Roasted coffee beans are ground and steeped in cold or room temperature water, for anywhere between 12-16 hours. The slow immersion extraction changes the flavor of the same coffee if it ..read more

Our Decaf coffee is processed without using solvents.   According to some estimates, about 10% of coffee-drinkers routinely limit their caffeine intake. Furthermore, the percentage increases when you consider people who choose to drink little or no caffeine, or drink only at certain times of day. If you are among either group, please know that you do not have to sacrifice flavor. It’s all about choice, and choosing the right decaffeinated coffee is similar to selecting the most satisfying caffeinated version. The only difference is that you also have to consider the process being used to ..read more

Tips for brewing the best cup each time   You can brew coffee, perfectly each time. It takes a little patience and care. An exceptional cup of coffee, as you know, is worth “going the extra mile.”  To help you on your way, here’s a simple checklist of suggestions to help achieve that delicious first sip of the morning: Choose high-quality, specialty-grade coffee beans, masterfully roasted. Grind just before use, since ground coffee loses some aromatics within 15 minutes of grinding. Select the right grinder (see below). Use clean, purified, or filtered water. Grinding Coffee First ..read more

Reuse those old coffee grounds! Waste coffee doesn’t need to go in the trash. After a neighbor recently hired a plumber to fix a stubborn clog in the kitchen sink, she shared his surprising advice: Never put coffee grounds down the garbage disposal. This seems like a wise precaution, but that doesn’t mean we have to throw them away. In fact, there are many clever ways to reduce kitchen waste and make our world just a bit healthier. Surprisingly, coffee has beneficial, all-natural properties that can be used as an alternative to harsh chemically-driven products you may be using now. Let’s look ..read more

We take quality control seriously.   While you might agree that strict quality control is critical in manufacturing cars or pharmaceuticals, you might not realize just how important it is in a coffee roastery – at least, not until you think about your first sip of the day. That’s why at Burwell Beans, we use a stringent quality control process to make sure you experience some of the best specialty coffee available, with consistent excellence, day after day. “Specialty Coffee” is a unique designation used by the Specialty Coffee Association (SCA) and based on its system for evaluating cof ..read more

It’s all about pivoting. From Biotech to Coffee Roasting, in a not too easy climate. Last year, after more than 30 years in the biotechnology and pharmaceutical industry, I found myself at a crossroads: whether to look for a new job or take the plunge and become the entrepreneur I used to dream about. With so much of my life in a state of change, an opportunistic shift in my work life seemed like a great plan and an exciting adventure. Actually, the dream of owning a business flickered years before, when I lived in England and was still drinking tea. An avid jazz enthusiast and amateur saxoph ..read more

I’ll never forget my first time on a roaster.   By now, I’d taken the plunge, actively pursuing a career as a coffee professional and owner of my startup specialty coffee roasting company. I was in training for Specialty Coffee Association (SCA) certification at the Boot Coffee Campus, based in San Rafael, California, the other side of the country from my home in Massachusetts. Getting ready to roast my first coffee beans on a drum roaster, my heart was pounding. The machine was sleek and elegant, with a style that was state-of-the-art yet truly timeless. Standing there, with my green be ..read more