Tasseography - Fortune Telling with Coffee

The reading of Turkish coffee grounds is by far the most widely known form of tasseography in practice today, but it is not the only form of fortune telling that comes out of a cup.

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Less common is the reading of the steam and swirls that rise up from a cup of coffee when cold cream is poured into its center.

Though its history is murky, this type of reading traces its origins to Latin America.

What no one knows is when, exactly, reading the shapes left at the bottom of a cup of Turkish coffee became customary as a sort of everyday, casual, communal, culturally reinforced fortune-telling.  Today, the practice is common throughout the Middle East, Greece, and parts of Europe and the U.S.

Taken from "Turkish Coffee Reading: Fortunes, Methods, and Mysteries" by Daniela Galarza, November 13, 2015         Read full story....


Gluten-Free Flour Out of Coffee?

We found this story on the internet and thought it intriguing.

This very new gluten-free flour is made from the pulp of coffee cherries and is apparently super high in protein.

This very new gluten-free flour is made from the pulp of coffee cherries and is apparently super high in protein.

Story taken from The Kichn, in an article written by Megan Gordon. 

Leave it to a Seattle company to scheme up the newest in an already robust line-up of alternative flours: coffee flour. This very new gluten-free flour is made from the pulp of coffee cherries and is apparently super high in protein...read the article in full.
Link to the Coffee Flour website...click here.
Source: http://www.thekitchn.com/coffee-flour-have...

Coffee Roast Colors and Characteristics

Coffees are often blended for better flavor profiles exactly like wines are blended to produce a better tasting wine flavor profile. (check out our Chuck Wagon Blend).  Too often people simply take any bean and roast it to a level they like best.  Ideally each coffee bean type is roasted to it's perfect roast level based on the flavor profile of the bean itself.


A lot has been written about what defines coffee roast stages.  Turns out that no matter which "expert" a person reads, the words seem pretty much the same but it's still all very confusing to the average coffee drinker.  This is because describing a color of roast without scientific instruments to actually measure the exact color of each roast stage (as they do in large factories) is very difficult. The color each individual human eye sees during the roasting process is subjective to each person's ability to accurately see color.

The fact that different beans have different flavors at similar roast levels on complicates understanding levels.  For instance, Columbian coffee roasted to a medium brown stage roast will taste different than Guatemala Antigua roasted to the exact same color.  Mesquite Roasted Coffee is roasted to a Full City Roast which is the most potent flavor level for the Guatemala Antigua coffee bean.  

Because roasting over open flames is very difficult, Mesquite Roasted Coffee is more of a blend of different City Roasts rather that one exact roast level.

This is the nature of coffee and the reason that people have favorite coffees. Turns out, this a good thing because it lets coffee drinkers enjoy scores of different coffee flavors simply by roasting different varieties of beans to different roast levels.  And, even more flavor levels can be enjoyed by blending different coffee varieties together before grinding to produce new flavor combinations not enjoyed with single bean coffees.  


Light brown to cinnamon color Low body and light acidity.  The beans are dry.  This roast is generally too light and does not allow the coffee to develop to its full potential.  For this reason this roast is preferred for milder coffee varieties. There will be no oil on the surface of these beans, because they are not roasted long enough for the oils to break through to the surface.

Typical roasts in this category are:

  • Light City
  • Cinnamon

Medium - Light

Medium light brown color.  The acidity brightens and body increases slightly.  The bean is still dry.

Typical roasts in this category are:

  • Half City


Medium brown in color with a stronger flavor,  and a non-oily surface. The acidity continues to increase and the body becomes more potent.  The bean is mostly dry. This roast is often referred to as the American roast because it is generally preferred in the United States.

Typical roasts in this category are:

  • City
  • American
  • Breakfast

Medium - Dark

Rich brown, dark color with some oil on the surface and with a slight bittersweet aftertaste.  Very small droplets of oil appear on surface.  The acidity is slowly diminished and body is most potent. 

Typical roasts in this category are:

  • Full City
  • High
  • Continental
  • New Orleans
  • European
  • Viennese
  • Italian


Deep brownish/black color.  Shiny black beans with a oily surface and a pronounced bitterness. The bean has spots of oil or is completely oily.  Subtle nuances are diminished.  Flavor decreases, while body dominates. This is the ideal roast for a well blended espresso. 

The darker the roast, the less acidity will be found in the coffee beverage.  Dark roast coffees run from slightly dark to charred.

Typical roasts in this category are:

  • Espresso
  • French

Very Dark

Black surface covered with oil.  All subtle nuances are gone, aroma is minor, and body is thin.  This roast is characteristic of American espresso.

  • Expresso
  • Char