Hey, hey 2020. Read this book.

Hi-ya friends. I’ve been MIA. If you follow me on Instagram I chatted a little about our new house and some big life changes that we’re going for, and you can see, I’ve taken on a big stairway project in the midst of moving, dealing some personal life challenges and parenting a toddler. It’s hard to make lemonade from these lemons right now, but I’m trying. Plus, did I mention it’s winter and it’s the pits? Luckily, I picked up The Country Guesthouse the other day and I’ve made it a point to take a breath and 10-15 minutes a few times a day to open a book and take some “me” time

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Go Get Em Tiger – Serious Fun in LA

I encourage anyone who wants to be inspired by state-of-the-art coffee retail to read this recent article which captures the unique combination of passionate excellence, care for the customer’s experience and joie de vivre so perfectly embodied in the company’s fun-loving name. 

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Red Brick and Coffee Freshness

How Does Freshness Really Affect Your Espresso?

Freshness is an interesting concept with coffee. It’s widely known that for the best brew, fresher is better, with one pretty major caveat: degassing. Here at Square Mile, like most other specialty roasters, we recommend resting beans for 5-10 days after roasting, before putting it into the hopper and then using that coffee within a month from the roast date to get the best results. But how accurate are these recommendations? What actually happens to the beans, and the coffee you brew from them, during that month? And, most importantly, when is your espresso going to taste at it’s best?

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Team Favourite: January

To keep track of all the standout coffees we showcase throughout the year, we’ve decided to introduce a monthly favorite retrospective. The first vote to determine the January winner took place earlier this week, and although it was close, Ruvumbu stole the prize!

A first-time purchase, this exceptional Rwandan darling was chosen for its classic, rustic Red Bourbon flavor profile typical of Rwandan coffee, juicy berry acids, orange finishing, and smooth custardy mouthfeel. Winning by two votes only, Rwanda was without a doubt the winning origin with the natural lot from Huye Mountain coming in at a close second.

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