This video on extraction is not for the faint of heart. It requires you to read, has no music, and Nick doesn’t even speak (which is kind of amazing). Definitely worth a look.

[via Vimeo]

But I promise you that the Double R Diner wasn’t brewing “damn fine” cups, despite the obsessions of David Lynch.

[image via imgur]

Yes, it’s for Eight O’Clock Coffee, but it’s still worth watching. Sort of.

“This is a very cool study,” says Lei Ren, a specialist in the biomechanics of walking at the University of Manchester in the United Kingdom. “It reveals the sophisticated interplay between human body dynamics and the fluid mechanics of spilling coffee.”

Interesting stuff via ScienceNOW.

[The Physics of Spilled Coffee - ScienceNOW]

When Ninth Street Espresso, Stumptown’s first and highest-profile partner in New York, switched to Intelligentsia beans last month, it caused a small uproar. Ninth Street’s owner, Kenneth Nye, says bloggers made too much of it; he simply wanted to get back to proprietary blending, which Stumptown doesn’t offer. “Some shop owners take comfort knowing that there are a dozen shops using the same product,” says Nye. “We never did. For us, it was a very weird transition to have a coffee that was available so readily in so many places.” Sorenson sees things differently. “I wouldn’t let him put a sticker over the Stumptown bag,” he says. “That’s our coffee, man.” (NY Mag 4/19/09)

I guess those days are over…

As Daniel of Arabica says:

Primo Passo is a beautiful new coffee bar in Santa Monica, serving Stumptown coffee under its own brand.

I don’t know how I feel about the re-branded coffee thing. There is a certain lack of transparency to it. I know that it’s Stumptown coffee because … well … c’mon, I write a friggin’ coffee blog (the info is out there), but would the bulk of the shop’s customers know — it’s not explicitly stated anywhere that I was able to see and the coffee’s roasting source is nowhere to be seen on the bag itself. Does it even matter? Questions, questions.

[via Daniel of Arabica - Brewers log: Primo Passo’s (née Stumptown’s) Coeur d’Afrique]

Worth a look if you’re not already familiar.

[Espro Press Review: French Press Flavor, Hold the Mud | Popular Science]

GOOD got a sneak peek at We&Co, which launches publicly today after a test run in Atlanta. “Instead of the check in, our central action is the thank you,” We&Co’s Creative Director Meggan Wood tells GOOD. “We want to take the emphasis off the place and put it on the people.” This one is for the employees, the beloved barista, inventive mixologist and dependable hairstylist. Now the people who make up one-tenth of the labor force finally have a public pedestal.  There’s even a thank-o-meter.

We&Co uses the same locations as FourSquare—exactly the same, since they’re lifted from FourSquare’s API—except you see the people who work there. If you like the service you get, or want other people to know there’s a barista that makes a mean latte, you can pull up We&Co, find her profile, and hit “thanks.”

Sound cheesy­­? Well, think of it this way: What makes you become a regular at a bar, the beer or the bartender­?

I love this concept. It doesn’t matter how good the espresso is if it’s served by an asshole.

[The Anti-Groupon: New App Lets Repeat Customers Say Thanks - Business - GOOD  via Brent]

I make coffee for myself and my wife, using an 8-cup Bodum French press. This is the absolute best way to make coffee at home.

[How to Make Coffee at Home: Howard Schultz - Businessweek]

Have a job – leave a job. Need a job – find a job.

[New York Coffee Jobs – Connecting Coffee Professionals in New York]

“Fully carbonized: Some call this Italian or Spanish roast, an insult to either! 13:00 – 486 f”

[Degree of Roast Pictorial | The Coffee Shrub via @RoastMagazine]