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Tasting Notes in Coffee: How We Describe Flavor at Tradition

Tasting Notes in Coffee: How We Describe Flavor at Tradition By Brian Burik | Read time: -- min | Category: How To Ever picked up a bag of our coffee and noticed the tasting notes? Years ago, before I started a specialty coffee business, I would’ve rolled my eyes at that idea. Tasting notes? It just tastes like coffee. That was my take. From the Firehouse to the Roastery Before founding Tradition Coffee Roasters, I was a firefighter in New York City, working out of Ladder 28 in Harlem—one of the busiest houses in the city. Fires were frequent, sleep...

The Tradition Logo Origin Story: Fire Flower

By Brian Burik · March 17, 2025 One of the most fascinating questions you can ask a business owner is: What is the story behind your logo? At first glance, a logo might seem simple - a mark, a shape, or a name. But behind every great logo is a story, a process, and a purpose. It is one of my favorite questions to ask other business owners. For many it can take weeks, months or more to refine, shape, and perfect the logo. Sometimes teams are hired and sometimes it can feel too personal to be left to anyone...

Why Are Coffee Prices So High Right Now?

If you’ve noticed coffee prices creeping up, you’re not alone—it’s a question we get often at Tradition Coffee Roasters. The answer lies in a combination of factors impacting coffee production worldwide.

コーヒーを滑らかにするにはどのように淹れますか？

私の最初の考えは...ケニー G と彼のサックスをバックグラウンドで静かに聴きながら醸造するスタイル... (ちょっと陳腐ですが) 私の2番目の、そしてより深刻な考えは... 滑らかとはどういう意味かとお聞きしたいのですが。コールドブリューとフレンチプレスはどちらも口当たりがシルキーで、多くの人が滑らかな一杯と表現するような味わいになります。適切なコーヒーと水の割合と正しい水温を使用した抽出方法であれば、素晴らしく滑らかな一杯が作れると思います。私のお気に入りは、ドリップ式抽出法です。私の最初のレシピは、水とコーヒーの割合を 16:1 にして、200 度のろ過水で抽出します。もう一度白衣を着て、好みの比率と価格で実験してみましょう。