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$19.50
Camelbak changed the way we carried water while hiking and biking, turning backpacks into reservoirs. But Camelbak is much more than that today, producing packs, vests and bottles for many activities, as well as bottles and cups for kids and...
$16.00
My friend Edwin owns Onyx Coffee, an importer of coffee from Guatemala. Edwin's family owns a well-known farm in the Huehuetenango region of Guatemala, and he has been working with neighboring farms for the past several years, importing their coffee...
$15.00
If you're a big fan of The Rookery, the iconic home for the DoubleShot, you'll love this relic. The 170-year old barn, which was relocated from Berne Indiana and rebuilt just south of downtown Tulsa, stands as a tribute to the hard work...
$10.00
This is a gift card for use here at DoubleShotCoffee.com. It's a great option for someone who you know loves the DoubleShot, or for someone who doesn't yet know about the DoubleShot but appreciates the finest things in life. Don't...
I lay on the mattress with arms outstretched and feet apart, completely naked, like Michelangelo’s Vitruvian Man. As the 55˚ water from my shower evaporated from my body, sweat began to replace it, and the mattress was soaked, swimming in the dewy Oklahoma summer heat. My apartment, unfurnished, but for the 20-or-so brown cardboard boxes stuck to the worn-wood living room floor, served only as the roof under which I slept and showered. An old brick apartment facing the Arkansas River owned by one of Tulsa’s many slumlords, the window by my bed was painted open and the door was ajar, for outside and inside were the same. No money, no utilities, always with 55˚ water. Three and a half... Continue Reading →
The winds have shifted from south to north and the temperature has gone from unbearably hot to unpredictably mild. The leaves on my October Glory maple got stuck in that half-red, half-green phase that is so brief, streaked with the colors of Christmas I remember from my childhood, remarkable in its natural vividness. In Spanish-speaking coffee lands, this is called “pintón,” when the coffee cherries are ripening on the thin, resilient limbs of their mother tree, reddening from the woody attachment but still green at the tip; coffee that tastes less sweet than the fully ripe, “maduro” coffee we’ve grown to love, the coffee that has completed its chrysalis. Life is always in flux, and fragile. Our best laid plans... Continue Reading →
