We were thrilled to host Sara Sadri – a local filmmaker who is also pursuing her postdoc at Princeton University – at Small World Roasters. “Small World Coffee,” she says, “was my first introduction to the town of Princeton. In fact, I think it is more like a landmark of Princeton.” While visiting our Rocky Hill Roasting Facility as part of our public Backstage Pass events, the scientist & filmmaker saw a cinematic opportunity. “I myself never thought about coffee beans as green fresh beans, and as a scientist, I found the process quite appealing and interesting.” (more…)
Posts Tagged ‘Coffee’
By Jacqui | Monday, October 7th, 2013 at 5:41 pm
By Jacqui | Thursday, November 8th, 2012 at 10:39 am
This is the third installment in a series written by Small World’s seasoned veteran and lead trainer, Tuc… aka the Yoda of Small World. We just celebrated Tuc’s 18th Small World Anniversary (with the awesome cake furnished by Jen from Brick Farm Market!) Below, Tuc shares more insightful thoughts on what it takes to be a ‘worldling’, and what that means to our cafe community and to our Princeton community. Thanks, Tuc! (more…)
By Jacqui | Monday, September 3rd, 2012 at 10:22 am
Students at Rutgers University will be returning to something new on campus: Rutgers University is now serving locally roasted Small World Coffee at several of it’s campus cafes in New Brunsiwck & Piscataway!
The Rutgers & UMDNJ community can grab a cup of freshly roasted Small World Coffee at any of these campus locations:
By Jacqui | Tuesday, July 31st, 2012 at 10:12 am
After a few decades working in the specialty coffee industry, we’ve tried just about every coffee brewing method out there. Aside from our dedication to the craft of espresso, we’ve spent a lot of time researching and honing pour-over coffee brewing. It’s one of our favorite brewing methods, as it really showcases the nuanced flavors of the coffee we roast and brew. We serve it brewed to order at our Nassau Street cafe in Princeton and make it for ourselves at home. We’ve also blogged our step-by-step procedure to help our fans perfect their own pour-over brewing technique.
One day, as the worldlings gathered at the roaster Coffee Lab for a cupping, we all wondered aloud: Where did the name ‘melitta’ come from, anyway? It was time for some research, and what we found out surprised and delighted us… (more…)
By Jacqui | Monday, July 16th, 2012 at 12:07 pm
As we all celebrate Independence Day each July 4th, we can’t help but choose the Indie Blend as our featured specialty coffee throughout the month. But for us, Indie stands for Indonesian as well as for Independence, and for this blend we select beans only from this one growing region. Master roaster Jon March writes:
“Indonesian coffees such as Sumatran, Bali, and Java are mainly about big, full body and rich, heavy mouthfeel. Papa New Guinea’s great growths bring the contrast and complexity of a livelier acidity. This specialty coffee blend is a great meeting place for both fans of acidity who are looking to try something a little heavier, and straight Sumatran drinkers who might want to see how they like a little more acidity.”
Though it’s not always on the shelves at our two Princeton cafes, you can order the Organic Indie Blend (along with all of our other specialty coffee blends & varietals) through our website. We precision-roast to order, and ship via UPS to ensure freshness!