豆に会う

The Tradition Logo Origin Story: Fire Flower by Brian Burik

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 else. A great logo is the pursuit...

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.

'TIS THE SEASON

We're thrilled to bring back our annual, beloved Mele Kalikimaka blend for another season of warmth and joy. We've carefully crafted Mele Kalikima by combining the finest coffee beans grown right here in Hawaiʻi with other exceptional coffee from around the world.

How do you brew coffee to make it smooth?

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。