Blog

My dad was a broadcast engineer for 40 years. Today, his workshop looks exactly the same as it always has. There are homemade oscillators plugged into cathode ray scopes, various tube type radios stacked in columns, and tiny electronic components littering every square inch of desk space. He may be retired, but he is still building and researching with the same passion that got him started in radio as a teenager.

We're big fans of the work Steve Nash and his foundation – The Steve Nash Foundation – do to assist underserved children in their health, personal development, education, and enjoyment of life. 

Our customers have been clamoring for an alternative to our dairy and soy milk since we can remember. The day has come for you nut-milk-loving customers. We're officially introducing Pacific Almond Milk to our menu – this time for good.

When I was a teenager, I wanted to understand how to actually play chess. What I mean is, I wanted to learn how people were able to see into the future 4 or 5 moves with all the different iterations. I didn’t ever quite get the hang of the prognostication, but I learned some valuable things nonetheless. One simple lesson from these days stuck with me, informing a lot of my life decisions including, of course, how I roast coffee.

We’re eagerly counting down the days to this week’s A Film About Coffee screening and coffee education event this Friday at Mod in Downtown Phoenix. 

As coffee professionals, we tend to have more developed palates — therefore different preference in flavor profile. As a coffee consumer, you might not have the same access to drinking single origin coffees side by side. Something a barista might prefer could seem sour and not reminiscent of the full bodied cup you are looking for. To bring some context to what a coffee professional defines as a flavor profile, it is important to break down the barrier of words.