My name is Kris and with me always is my wife Laura. In our kitchen, we love to attempt new recipes and put our spin on old ones. We are always learning about new ways to brew coffee and trying them out with family.

Growing up, coffee was a tool. It was bought in bulk and was meant to be ingested for maximum caffeination. That was until a friend at work offered to brew me a cup. We headed to the office kitchen and he pulled out a french press. As he ground up fresh beans and bloomed the grounds I started to ask questions. He explained how the grounds needed to release carbon dioxide so that we could ensure proper flavor extraction. Ever since he depressed the plunger and poured my cup, coffee has never been the same.

Since that day I have taken a new interest in coffee. I have learned about pour over, Aeropress, french press, manual espresso, and other brewing methods. I also began to delve into the science of coffee. Why the bloom is so critical? How can measuring your coffee beans and water can lead to the brewing ratio?

We believe coffee is something that should be enjoyed and shared with those around you. Join us as we continue to explore the vast world of coffee and all of its nuances.