Our Blog
Beyond the Beans: Jessica Hurtado
By: Brittany Leslie – Wholesale Account Manager and Educator, Kéan Coffee This week I sat down with Kean Coffee barista, Jessica Hurtado. Jessica shares with us her coffee journey which started with café con leche in her family’s kitchen and has taken her all the way to a coffee farm in Costa Rica. For Jessica, working in coffee and interacting with the coffee community has created an atmosphere of learning and joy found in pulling the perfect shot of espresso while working with the best people behind the bar. What is your role at Kéan Coffee and how long have …
Beyond the Beans: Thamer Bajjali
By: Brittany Leslie – Wholesale Account Manager and Educator, Kean Coffee This week I sat down with one of our wholesale Roastery team, Thamer Bajjali. Thamer found his passion for coffee after his first sip of a doppio cappuccino at our Newport Beach coffeehouse. From coffeehouse guest to wholesale delivery driver to now roaster, he has come a long way in his coffee journey. Read more about how he became a roaster and how his coffee knowledge has developed with time. What is your position and how long have you worked with Kean Coffee? I am one of our wholesale …
Beyond the Beans: Mike Richardson
By: Brittany Leslie – Wholesale Account Manager and Educator, Kéan Coffee If you have ever been to Kéan Coffee in Newport Beach, it is highly likely that you have seen Mike behind the bar. Mike has been with Kéan Coffee since we first opened our doors in December 2005. Over those years Mike has become highly seasoned in his skills as a professional barista and grown close with our community in Newport Beach. Mike shares with us some of his many stories of how he first started as a barista, what it was like to compete and train under the …
Beyond the Beans: Michael Bingham
By: Brittany Leslie – Wholesale Account Manager and Educator, Kean Coffee From Barista, to Production Member, to Roaster. Michael never expected that his curiosity towards specialty coffee as a young teenager would end up setting him on the path of building a coffee career. Through 8 years of hard work and demonstrating his skills as a barista and Roastery team member, Michael continues to gain more coffee experience and knowledge that makes him a valuable member of our Kéan Coffee family. He shares his Kéan Coffee story with us and dives into his passions outside of the coffee realm. Can …
Making your home a Coffee-house: An Introduction to Home Brewing
Staying at home does not mean that you must give up your morning ritual of drinking fresh specialty coffee. This article will help home baristas and coffee newcomers alike. We will go over the procedures and brewing techniques for a home brewer, Hario v60, Chemex, and French Press.
Cold Brew vs Iced Pour Over
By: Gabe Venegas Wholesale Account Manager and Coffee Educator, Kean Coffee With summer rapidly approaching, we thought It would be fun to bring up the never-ending battle between Cold Brew vs Iced Pour Over. For this article, we’re not going to tell you which one is better than the other because, at the end of the day, coffee is all about flavor preference. Our main objective is to point you in the right direction depending on how you would like to enjoy your coffee and highlight what each brew method brings to the table… literally! Cold Brew The increasingly popular …
Adventures in Coffee Growing – by Martin Diedrich
Sunday morning coffee harvest today. I picked coffee from just one specific tree, a Garnica Arabica variety. We have about 14 different Arabica varieties growing on our small Costa Mesa coffee farm. The Garnica tree was full of ripe, sweet fruit, of which the seed is the bean one makes coffee from. The Garnica variety is a hybrid that was developed in Jalapa, Veracruz, Mexico in the 1960’s. That region is now the only place it grows commercially. We are told it is a hybrid of Arabica varieties, Mundo Novo, and Caturra. Its fruit is particularly sweet, which inspired me …