Coffee & Wine

August 5, 2009 in wine culture with 5 Comments

Expect to see a fair bit about coffee and wine over the next few weeks as I’ve “discovered” that there are a lot of similarities between the two and maybe learning about coffee will give me a different perspective on wine.

Rather than a post this time, here is an AudioBoo I posted earlier.

If you are interested in some of the things I’m planning (even if I have not told you what these might be), leave me a comment here.

Starbucks Selling Alcohol? (manolith.com)
Nespresso? At the Fat Duck? (wineanorak.com)
Monsoon Malabaar, Mocha (foodieforlife.blogspot.com)

Podcast: Play in new window | Download

About Robert: Robert McIntosh is a wine blogger and online communicator on WineConversation.com, a prolific twitterer (@thirstforwine) and an occasional contributor to wine magazines as well as speaking at wine events. Robert is co-organiser of the annual European Wine Bloggers Conference and Born Digital Wine Awards, promotes international online wine communication, and advises companies about how to engage through social media. Robert also has some trouble communicating in the third person.

All Posts by Robert | Website | Twitter | Facebook | Share By Email

Pingback: The taste of coffee « My agnostic views & images I like
http://www.twitter.com/spentrails spentrails

It is difficult to get a decent cup of coffee in this city, despite the plethora of outlets. Does the same apply to wine, I wonder.
Pingback: wineconversation.com » Blog Archive » Young, foodish and coffee loving
http://www.thecoffeemakerdepot.com espresso coffee maker

For John, at his request: Arabica coffee is considered more suitable for drinking than robusta coffee; robusta tends to be bitter and have less flavor but better body than arabica. For these reasons, about three-quarters of coffee cultivated worldwide is C. arabica. However, canephora is less susceptible to disease than arabica and can be cultivated in places where arabica will not thrive. Robusta coffee also contains about 40–50% more caffeine than arabica. For this reason, it is used as an inexpensive substitute for arabica in many commercial coffee blends. —————————————————————–you’re welcone. Kyle, The Expresso Guy
http://www.hevlacoffeeco.com/ Low Acid Coffee

Very nice audio clip.