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Right now: Learn more about the coffee you love

What makes coffee taste great and what makes it taste bad (we've all tasted some really bad coffee)? The New York Times published two great articles all about coffee just in time for the new year. The first is a journey on the pursuit of learning to create the perfect cup of coffee. The writer goes through a coffee training camp taking what he thinks he knows about brewing at home to understanding the basics behind the science of a great cup of coffee. An excerpt from the story: "Am I skeptical? Well, making coffee, even espresso, roughly entails pouring or pushing water through coffee. Sometimes by flicking a switch or pushing a button.  “How hard can coffee be? It’s...

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Kaldi's and Honolulu Coffee Company bring Kona Maragogype to St. Louis and KC

For the holiday season Kaldi's is teaming up with our sister company, Honolulu Coffee Company, to bring St. Louis a unique coffee, Kona Maragogype. This bean has been called the "Elephant Bean coffee" for its uniquely large bean size. Kona Maragogype green coffee bean (left) vs. an Ethiopian bean This 100% Kona coffee is available in our cafes in a wooden gift box that presents an exciting coffee experience. The box pairs a 12oz bag of our Sumatra Wahana Natural coffee and a Patric Espresso 700 chocolate bar with a 12oz bag of Kona Maragogype and Dark Kona Coffee, 63% cacao chocolate bar.  This gift box will only be offered for a limited time during the holidays and is available at any...

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Letters from coffee camp pull-a-shot

Baristas Jacque, Nora and Steve visited camp pull-a-shot this year, aka coffee camp.  Steve, Nora, and myself got the opportunity to attend Camp-Pull-A-Shot this year and had an amazing time in beautiful Santa Barbara. It was Steve’s second year at camp and Nora’s and my first year. We had 4 days packed full of coffee, education, discussion, and friends.

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New Brown Sugar Rosemary latte

At Kaldi’s we’re always looking for ingredients that bring out the best qualities that our coffee and espresso has to offer. When it comes time to work on creating a new seasonal drink we turn not to processed syrups, but ingredients in our own pantries. 

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