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Coffee at the Moment

Ideal Gifts for Coffee Lovers at Every Budget

This year, we've given extra special attention to curating the best possible coffee and espresso gifts at every for every budget.

No-Bypass Coffee Brewing Method Trends

No-bypass coffee brewing as a method is hot right now, and new techniques and products are being introduced daily.

Dialing in Espresso in Three Shots

A holy grail of espresso knowledge at CoffeeGeek is being able to dial in any coffee to any grinder, and any espresso machine in three tries.

Modernist Cuisine Coffee Section Review

An intensive review of just a section of a book? Sure, when it is the five volume, $600 tome known as Modernist Cuisine. We review the Coffee chapter in this highly anticipated and hyped set

Thoughts and Theories on Cold / Iced Coffee

Iced coffee is a very hot topic lately with many looking for ways to brew it, and brew it best. Here's our in-depth look at the process.

Weight Based Grinding Becomes a Reality

Exclusive: a sneak peak and detailed look at a new potentially revolutionary grinder accessory and grinder from Baratza that doses specific volumes via user-selectable weight: the Esatto and Vario-E products.

The CoffeeGeek Lab

An update on the status of the new CoffeeGeek website rebuild and a detailed look at something that is new and exciting territory for us at CG - the building of the new CoffeeGeek Lab!

Carlos Martin

The story of a farm manager and the wonderful coffee he helped to produce for Finca Vista Hermosa, and the legacy he leaves behind. His life, and that of his son were tragically cut short

Dr. Ernesto Illy, RIP

The world of coffee lost one of the true giants and innovators in the advancement of espresso science, chemistry, understanding, art and culture. We remember you... and thank you, Dr. Illy.

A Detailed Look at Caffeine, plus some Coffee News

We take a detailed look at caffeine and its content in various coffee beverages, plus provide some website news and look at a few coffee blogs.

Coffee at the Moment Columnist

Mark Prince

Mark has certified as a Canadian, USA, and World Barista Championship Judge in both sensory and technical fields, as well as working as an instructor in coffee and espresso training. He started CoffeeGeek in 2001.

Column Info

Up to the minute, day or week news and views on things happening in and around coffee, including new developments in machines, short reviews of events, and wherever we can, talk about the movement toward making coffee a culinary thing.

Baratza Grind By Weight Sette 270Wi - Perfect for Espresso

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Coffee at the Moment Archives

Ideal Gifts for Coffee Lovers at Every Budget

November 28, 2023

This year, we've given extra special attention to curating the best possible coffee and espresso gifts at every for every budget.

No-Bypass Coffee Brewing Method Trends

August 23, 2023

No-bypass coffee brewing as a method is hot right now, and new techniques and products are being introduced daily.

Dialing in Espresso in Three Shots

October 22, 2021

A holy grail of espresso knowledge at CoffeeGeek is being able to dial in any coffee to any grinder, and any espresso machine in three tries.

Modernist Cuisine Coffee Section Review

March 20, 2012

An intensive review of just a section of a book? Sure, when it is the five volume, $600 tome known as Modernist Cuisine. We review the Coffee chapter in this highly anticipated and hyped set of books.

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Weight Based Grinding Becomes a Reality

April 18, 2011

The CoffeeGeek Lab

October 1, 2009

An update on the status of the new CoffeeGeek website rebuild and a detailed look at something that is new and exciting territory for us at CG - the building of the new CoffeeGeek Lab!

Carlos Martin

February 25, 2008

The story of a farm manager and the wonderful coffee he helped to produce for Finca Vista Hermosa, and the legacy he leaves behind. His life, and that of his son were tragically cut short by roadside bandits.

Dr. Ernesto Illy, RIP

February 4, 2008

The world of coffee lost one of the true giants and innovators in the advancement of espresso science, chemistry, understanding, art and culture. We remember you... and thank you, Dr. Illy.

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