Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise ...

"Off-gassing" or "degassing" is the necessary phase in which roasted beans release carbon dioxide after the roast. Skipping ...

Minneapolis-based Coffeewomple is one of the first U.S. roasters to use a commercial-scale electric coffee roaster, navigating higher costs for climate benefits. Some people had sourdough to help get ...