This week I was perusing Instagram and came upon a surprising coffee recommendation from author and consultant Scott Rao. According to Rao, when making coffee with manual-fill batch brewers, such as our favorite, the Bonavita 1901, filling the tank with cold water can help slow the brew cycles, increasing extraction (i.e. more delicious coffee flavor).
This tip is surprising because water temperature is one of the key variables that affects coffee extraction. Overwhelmingly, most manual-fill batch brewers struggle to get the water hot enough. (And don’t get us started with baristas brewing your $5 pour-over with too cool water.) In fact, we’ve long heard coffee experts recommend the opposite: preheat your brew water to help the machine get it to temperature.
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The most exciting neighborhood for coffee in Istanbul right now is a full 12 kilometers from the city’s center, and technically it’s not really a neighborhood. Maslak is something of an urban curiosity— a suburban financial district on the Northern edge of Istanbul’s European side. But this island of skyscrapers is also home to a booming number of specialty coffee shops— driven by the plethora of white collar office workers that populate the glass high-rises during working hours. The newest of of those shops is the latest café from roaster/retailer 
Çağatay Gülabioğlu is something of a legend in Turkish coffee circles. Gülabioğlu was the first licensed Q grader in Turkey, serves as the national coordinator for the Turkish Aeropress competition, and is the regional distributor for Cafe Imports. He also founded the pioneering roaster/retailer Kronotrop, a company he has since sold. After moving on from Kronotrop, Gülabioğlu cofounded the wholesale roastery 
Nashville residents will recognize Nolensville Pike as one of the best and most diverse areas to eat in the city. You can find cuisines ranging from Kurdish to El Salvadorian along the stretch of road south of downtown. Recently, the Solis family added a new destination to the lineup – 
Every coffee nerd’s significant other has asked themselves the same question during the holidays: “What was that coffee thing they were droning on and on about?” Lucky for you, we’ve compiled a list of the top presents every coffee lover is not-so-secretly hoping will be under the tree Christmas morning.
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Does the world need another pour-over dripper? There’s never been more options available, most of which, when properly used, do a pretty decent job of making a cup of coffee. But sometimes it’s not so important to reinvent the wheel as it is to make incremental improvements, which is what 
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Indianapolis, like most Midwestern cities, is modest but proud. Proud of its history, its speedway, Peyton Manning. I think the same could be said about the city’s coffee community, especially the roasters. None of Indy’s roasters are nationally known, but they don’t need to be. They’re content to roll up their shirtsleeves, put their hands to the plow, and get to work. A growing part of the Indy roasting scene is husband and wife duo Andy and Sarah Hassler, who roast coffee out of their garage under the name of 