Knowing the story behind your digestibles is a popular trend in the food world, and coffee is no exception.
The roasters, shop owners and baristas who subscribe to the idea that coffee is a delicacy to be handled with precision, ritual and care are participating in a wave of coffee culture known as the "third wave."
The first wave in coffee is the vacuum-sealed tin-can variety from a large factory, for anyone to brew in any old coffee machine. The second wave is characterized by Starbucks, which many credit with introducing the idea of coffee as a specialty item.
Every morning, as coffee pots begin brewing, kettles begin to boil and soda cans are cracked open, people all over the world are trying to get their caffeine fix. Caffeine is the world's most popular psychoactive drug, or simply put, the most popular product that changes how your mind works.
Pete Licata, Kansas City local and Quality Assurance Manager of Parisi Artisan Coffee, who had won the US Barista Championship in April, went on to snag first place at the World Barista Championship this weekend in Melbourne, Australia. He topped more than 50 competitors, using coffee roasted at Parisi.
On this Thursday's Central Standard, java jive! Let's take a look at the emerging coffee scene here in town. Representatives from The Roasterie, Oddly Correct and Benetti’s stop in to tell us about their beans, blends and brews. Plus, answers to your questions about home brewing.