Want to win Booskerdoo Coffee? Here are two ways:
Win one of our Booskerdoo Coffee packages, which comes inside of a screen printed burlap coffee bag. Just follow the link below:
2. Enter our weekly email drawing, which we call "Free Coffee Thursdays." Enter just once, and every week you get the email with the winner... it could be you. Go to the bottom right of the homepage of www.booskerdoo.com and enter your email. Good luck!
Food & Wine Magazine did a nice article on the basics of coffee. The competitive barista author has some great incite. We know you'll enjoy this. We do disagree on his dislike for medium to dark roasted coffee. We appreciate his point that a darker roast does compromise the bean's character as derived from the soil it grew from. Booskerdoo and company greatly appreciates a medium and dark roasted bean's character as derived from the heat, baby! Bread is good, so is toast. But various points of view is what humanity is all about... well, that and Seinfeld reruns.
This is probably the best written article on us yet, and we've had a lot of quality articles. I love this woman's tone:
Booskerdoo – Flying the Flag for Fresh Coffee in NJhttp://thislittlepiggywenttothefarmersmarket.com/2013/01/22/booskerdoo-flying-the-flag-for-fresh-coffee-in-nj/
What is a New Jersey Diner? We ask this (rhetorically) as it pertains to our Jersey DINER-style blend (naturally).
New Jersey has by far more diners than any state in the USA. The term “New Jersey Diner” means different things to different people. Some serve alcohol but they aren’t bars. All serve coffee to everyone who walks in, but they aren’t coffee shops. The menu items can be good in quality, but almost always low in price.
Every type of person can be found in a diner: a trauma surgeon coming off of a grueling shift; a pack of hard studying...
What is a microroaster?
….and why is the product better than a regular (or macro) roaster? It isn’t, necessarily. A quality microroaster confers an “artisianal” or gourmet approach, meaning it pays attention to every detail. Our craft is based on this attitude and technique. This style is also found in a growing community of home-roasters
Roast Magazine, a bi-monthly technical trade magazine dedicated to the success and growth of the specialty coffee industry, declares its “Roaster of the Year” in the micro category, which is defined as roasting fewer than 100,000 pounds of coffee annually.