7 months ago

Coffee and Dogs: A Tribute


A few readers objected when Coffee Krave posted Coffee and Cats: A Tribute last April. Sure, cats might be ok, but what about dogs? I suppose you can’t enjoy man’s favorite drink without man’s best friend. By special request, here’s a tribute to coffee and dogs.

1. A Balancing Act


Photo: SuperFantastic

2. Coffee in the Dog Park

Photo: Max / MDgoesMAD

3. Just Hanging Out

Photo: Sam Fam

Related: How to Choose the Best Coffee Maker– The right coffee maker can make or break your java experience, with or without a cute puppy getting in the way. Find out our top picks for the best drip coffee machines.

4. Kaffee mit Hund

Photo: Coffee Circle

5. Say No to Folgers


Photo: Wolves68450

6. Drink Up!

Photo: Aaron Tubbs

7. Coffee Break

scottish-terrier-drinking-coffee Photo: Christine Sawyer

8. I’ll Take the Venti

Photo: Nickolay Khazanov

9. Best Friends


Photo: The Michael

2 years ago

Crisis in the Fields: Climate Change and Coffee Rust



It’s beginning to look like 2013 will go down in the history books as the coffee world’s annus horribilis.

It’s the Year of Rust, or more specifically, Hemileia vastatrix, the coffee rust fungus. While never a welcome sight, the telltale orange dust can, in a normal year, typically be described as seasonal, commonplace and mild. The adjectives that are being used in coffee rust conversations this year conjure up a very different reality: severe, devastating, crisis.

The rust compromises the plant’s ability to photosynthesize. A severe outbreak can lead to defoliation and die-off at the plantation level. Losses are projected to approach 50 percent of the 2013-2014 harvest in Guatemala, Colombia, Honduras and Costa Rica. Guatemala’s National Coffee Association has declared a state of emergency due to the spread of the disease.

In a New York Times piece on the crisis, experts debate whether it is changes in farming practices or the effects of climate change that are primarily responsible for the degree and severity of the current outbreak.

The either/or nature of the debate may be a false dichotomy. Both can (and likely do) play a role. Climate change sets the scene with changing rainfall patterns and the generally wetter conditions that support the growth of the fungus. The use of modern farming practices throws two additional complications into the mix: reduced genetic diversity and the eradication of natural biological controls.

So, we have here a recipe for disaster: Take large swaths of deforested land, plant crops with little to no genetic diversity, add in some pesticides to remove the rust’s natural enemy and allow for a few years of wetter conditions.

For a very recent and disturbing on the ground perspective, we highly recommend perusing these photos, from January of this year in El Salvador, courtesy of the coffee buyer at Counter Culture Coffee.

Coffee rust is not the only coffee-related disaster climate change has up its sleeve. Scientists working with climate change models predict that changing conditions may lead to the extinction of indigenous Arabica coffee, due to a significant reduction in bioclimatically suitable habitat. The loss of wild plants represents yet another blow to genetic diversity, as those wild plants are the best source for finding varieties that are resistant to new pests and other future threats.

For a short primer on supporting coffee farmers who use practices that support environmental and genetic diversity, see our article on Bird Friendly Coffee.

Photo Credit: Wagner T. Cassimiro “Aranha” via cc

5 years ago

Coffee and Cats: A Tribute


The best part of waking up is Folgers feline in my cup (I’d take cat hair over Folgers any day). These desk creatures have a knack for sitting on our keywords, tearing up toilet paper and yes, getting into our morning coffee. Yet what would we do without these lifelong companions? Here’s to coffee and cats.

1. I can’t make coffee until he moves!

Photo: Thomas Cizauskas

2. This one gets away with everything

Photo: Peter Clark

3. Just sleeping in

Photo: Jonas Söderström

4. Coffee isn’t for cats, or is it?

Photo: Rachid H

5. Coffee Kitty

Photo: Paul Lewis

6. A True Companion

Photo: Tammy Strobel

7. Cat wants Starbucks

Photo: Mr. T in DC

8. Don’t be shy

Photo: Jussi

9. Contemplating Coffee

Photo: Éamonn O’Brien-Strain

10. Checking things out

Photo: LaCheryl Porter

5 years ago

An Introduction to Coffee Tasting

coffee cupping event

coffee tasting

“I’m a firm believer that understanding is developed through the act of comparison.”

—Geoff Watts, Director of Coffee, Intelligenstia Coffee

Coffee tasting—what is it and how does it work?

As with other types of food and drink tastings, the objective of a coffee tasting is to compare the qualities of different samples of the product in question. As part of an ongoing process, coffee tastings allow the taster to build a mental Rolodex of flavors and aromas to facilitate future comparisons.

The full definition is a bit more nuanced. To lay the groundwork for appreciating that complexity, we need to start with a key delineation: the difference between coffee tasting and coffee cupping.


Coffee Cupping vs. Coffee Tasting

Most articles on the topic use the terms cupping and tasting interchangeably, giving the impression that the two are equivalent in connotation. They aren’t.

To frame this in Venn diagram terms: all coffee cuppings are coffee tastings, but not all coffee tastings are coffee cuppings.

This is the part where you say “toe-MAY-toe” and instead of saying “toe-MAH-toe,” I say: “After infusing with water, the crust is left unbroken for at least 3 minutes but not more than 5 minutes. Breaking of the crust is done by stirring 3 times, then allowing the foam to run down the back of the spoon while gently sniffing.”

In other words, coffee cupping is a very standardized set of procedures used within the coffee industry. Cupping protocols are precise and consistent, designed specifically to create a level playing field for comparison.

The official Specialty Coffee Association of America cupping protocols take up a full seven pages. Within those pages are extremely detailed guidelines covering the equipment, the environment (clean, well lit, quiet, comfortable temperature, no interfering aromas, minimal distractions) and the sample preparation (roasting, measuring, preparing and pouring). The evaluation procedures (four out of the seven pages of the protocol) describe the methodology for evaluating the samples based on ten fundamental attributes: Fragrance/Aroma, Flavor, Aftertaste, Acidity, Body, Balance, Uniformity, Clean Cup, Sweetness and Defects. Individual scores for each of these components are compiled in an overall score representative of the evaluation of that sample.

coffee cupping event

A Field Guide to Identifying Your Coffee Event

To take this discussion from theory to practice—how is a cupping different from a tasting, in practical terms?

To help you identify what type of coffee event you might be at, we offer the following guide:

  • If there is a surplus of spoons but no brewing devices in sight, you are probably at a coffee cupping.
  • If the majority of the attendees are professional coffee buyers, you are probably at a coffee cupping.
  • If there is a table like this one, you are definitely at a coffee cupping.
  • If you hear a very loud and very strange slurping sound (best described as a “cloying, grating, revolting cacophony”), we hope you are at a coffee cupping.
  • If milk, sugar or other coffee related condiments are offered, or if the coffee is paired with food, you are definitely not at a coffee cupping. Is there more than one type of coffee on offer? Is care being taken to prepare and present these samples in a similar manner? Are comparisons being made between samples? You are probably at a coffee tasting.

(Keeping in mind that if you are at a cupping, it is a tasting, albeit a very specific sort of one. The nomenclature gets a bit confusing here with nested sets.)


What’s in a Name?

“I strongly believe that the rituals and practices of cupping and were not created with the primary goal of tasting the coffee better. Most of cupping’s routine is about searching for potential defect, looking for consistency, and trying to discern as much about the raw material as possible before purchase.”

James Hoffmann

Returning to the toe-MAY-toe/toe-MAH-toe debate, why does it matter which term you use?

As world champion barista James Hoffmann notes (and as this author strongly concurs), the primary goal of cupping is different than the primary goal of tasting. Cupping is an industry practice. It is a technical process designed, in large part, to highlight flaws and consistency issues with the beans at a bulk scale.

The goals of a tasting are more likely to be education and pleasure. As other authors have noted, cupping represents a clear break from the way in which most of us interact with and enjoy our coffee. Most notably, during a cupping coffee grounds are added directly to the serving vessel, where they spend an extended period of time in contact with the water.

All of the above noted, cupping and tasting are both comparative processes, and both provide opportunities for developing that all important mental Rolodex of flavors and aromas.

woman coffee tasting

Iron Barista: The Cupping Edition

Cupping might not be necessary for a consumer to enjoy coffee, but it absolutely has the potential to be both fun and educational.

Attending a cupping hosted by a local roaster gives a consumer the opportunity to get to know the faces behind the coffee they buy. Having a seasoned professional lead you through a formal process is a lot like having a personal trainer direct you on the moves needed to build certain muscles. It also provides a quiet time (well, quiet outside of the slurping portion) and a contemplative space for sharing knowledge and experiences, which is a critical part of building a local coffee community.

After attending a few, it can be a crazy amount of fun to host a formal cupping at home. (Ask your local roaster to recommend specific samples for this purpose.) Think of this like foodies hosting an Iron Chef-style cooking competition. You might not hit every procedural mark precisely on target, but the attempt gives you a new appreciation for the process.


For more reading on cupping, we recommend:


Have you cupped, tasted or both? Share your coffee event experiences with us in the comments below!

Photo Credit: skinnydiver
Photo Credit: tonx
Photo Credit: confusedbee

5 years ago

The Best Instant Coffee: Is There Such a Thing?

instant coffee

instant coffee


Starting a conversation about instant coffee on a coffee blog is a lot like starting a conversation about politics and religion at a family reunion. You need to be equal parts brave and foolish, and well prepared for reactions that are as instant and as bitter as the taboo subject at hand.

So . . . the best instant coffee. Is there such a thing?

At CoffeeKrave, we are brave and foolish enough, in the correct proportions, to tackle this topic. We try to be helpful coffee snobs, and we don’t like to leave well-intentioned questions unanswered.

And, as it turns out, the real answer is one we have given out before—“Your mileage may vary.”

{And we ask coffee aficionados to please, please be kind in the comments.}

[box type=”info”]Some of the top-mentioned picks:


The Basics of the Instant Coffee Debate

Our well-measured and rather conservative answer is not the one traditionally given out by the coffee community. The traditional answer is that there is no such thing as “the best,” or even decent for that matter, instant coffee. This traditional answer is often expressed with a curse word or two thrown in for emphasis and good measure.


If you remember back to our post on thermal coffee makers (in which we discussed why leaving coffee on a heat source over time is not a good thing), you will remember that delicate flavor and aroma of coffee is the result of approximately 40 key volatile compounds.

Let’s just say none of those delicate volatiles survive the process of dehydration, let alone any other alterations a cup of instant may be subject to.

And yet . . .

Whether by cultural tradition, or familial ties, or habit, or whether (perhaps in a parallel, dehydrated universe) there is actually a good brand out there, whatever the reason, there are quite a few people who are fond (or accustomed, or tolerant) of instant.

{And yes, before we are pilloried for our considered diplomacy, we are aware that there are individual brewers that produce a fresh made cup in under a minute. As we are still asked about instant, we assume the need for both is not mutually exclusive, at least in certain circles.}

With all that ever so carefully said, we offer our tips for getting the best out of instant, if you find yourself in such a situation, and review a few of the more popular brands.


instant coffee



Making the Best Out of Instant Coffee

Start by using really good water. This is our basic advice for any coffee, but it takes on unparalleled importance with instant, where you have little control over any other aspect of the brewing process.

Our second piece of advice is so critical we have designated it as a key CoffeeKrave aphorism/commandment: “Thou shalt only attempt to rehydrate one substance at a time.”

By which we mean, skip the brands that include milk. Close your eyes for a minute and think about your experiences with powdered creamer. Enough said. We haven’t tried this yet (translation: we aren’t likely to, any time soon), but our rule of rehydration applies to coffee with mushrooms as well.

Another, old-timey tip (straight from our Gran, truth be told) is to try adding just the tiniest bit of salt to sharpen the flavor.

To foster those generational ties, the youngsters in our family swear by adding as much fresh, organic milk and sugar as you can stand.


The Best Instant Coffee: A Few Brand Recommendations

In our bending-over-backwards attempt to be impartial, fair and unbiased, we did a lot of research. In a detailed examination of a veritable plethora of online reviews (see this one for a particularly comprehensive example), we noticed the most common adjective applied to any particular brand is “inoffensive.”

But, as we previously said, there are those that proclaim their preference for instant. And the following for particular brands can be nearly cult like.

Some of the top-mentioned picks:

In particular, Nescafe has a rather strong following. There is also a crowd who fervently council only buying instant espresso (espresso powder), rather than instant coffee.

Our recommendation? If you do have the instant inclination, try various brands, follow our tips, experiment with the preparation and . . . well, as always, be open to the mysteries of the coffee universe.

Are you an instant fan or foe? Share your view, polarizing or otherwise, in the comments below!


Main Photo: Andy Straw

Content Photo: Marisa McClellan

5 years ago

Coffee and Tea: How Can You Choose?

coffee and tea

coffee and tea

Nearly everyone in my family needs to have a cup of Assam tea at exactly 4 in the afternoon. As an Indian living in the US, I’m fortunate enough to know two types of people: those who need coffee to function, and those who need tea. Few people identify as daily consumers of both coffee and tea but I don’t think many of us made a deliberate choice to prefer one over the other. So how do you choose between drinking a cup of coffee vs tea? Or both coffee and tea? Aside from figuring out what flavors you prefer, you can also figure out what you want out of your drink.


Caffeine in Coffee vs Tea

The caffeine in most coffee drinks is stronger than the caffeine in a cup of tea. According to Mayo Clinic, a cup of generic brewed coffee can contain up to 200mg of caffeine whereas a cup of black tea can have 61mg. A 1oz. espresso can have as little as 40mg of caffeine. These numbers aren’t static since brewing time, roasting, and other factors impact the amount of caffeine in your drink, but overall tea has less caffeine than coffee. Be aware that Starbucks typically has more caffeine in both its coffee and tea drinks. If you want to drink something warm but don’t want to stay up all night, tea or an espresso would be the best choice.

coffee and tea

Green Tea vs Coffee: Which is Better?

You’ve probably seen a commercial declaring the benefits of green tea as someone jogs in yoga pants, but how great is it when compared to coffee? Although the impacts of drinking green tea haven’t been researched extensively in the West, the East has used it for its medicinal properties for centuries. According to research, green tea has antioxidants that can combat and reduce the risk of cancer by suppressing cell growth. But coffee drinkers won’t have to convert to green tea just for the antioxidants. Research conducted in Norway showed that coffee also contains antioxidants that can be helpful in combating the risk of getting type 2 diabetes. Green tea may be better for those who want to lose weight because it increases metabolism. With coffee, there is also the increased temptation of adding sweeteners to your drink, thus increasing the calories.

In the great debate of coffee vs tea, it just comes down to what you prefer to get out of your drink in the end.


Main Photo: HeedingtheMuses

Content Photo: jpellgen

5 years ago

Top 5 Benefits of Coffee

benefits of coffee

benefits of coffee

When I was a kid, my grandmother never let me have a sip of her coffee because she was sure that the smallest drop would stunt my growth. Now I suspect she just didn’t want a 7-year-old with caffeine in her system running around priceless heirlooms. Even as recently as 20 years ago, we all heard “facts” about coffee being bad for your health. Research was conducted, probably by scientists who couldn’t imagine forgoing their morning cup of coffee, and it turns out that drinking coffee has some benefits!


Benefits of Coffee

  1. Reduces the Risk of Certain Cancers

According to the AACR, the benefits of drinking coffee include lowering the risk of developing basal cell carcinoma, a common form of skin cancer. Out of the people studied, the women who drank more than three cups of coffee each day reduced their risk by 20% while men reduced their risk by 9%. In a different study, men who consumed 6 cups of coffee (even decaf) lowered their risk for developing prostate cancer by 20%.

  1. Reduces Risk of Diabetes

According to a study in the Journal of the American Medical Association, drinking over six cups of coffee a day can reduce the risk of developing type 2 diabetes. More research needs to be conducted, so don’t go out of your way to drink 6 cups.

  1. Reduces Risk of Stroke in Women

One of the benefits of coffee for women is that drinking coffee can reduce the risk of having a stroke. According to a study published in American Heart Association Journals, “coffee consumption was associated with a statistically significant lower risk of total stroke, cerebral infarction, and subarachnoid hemorrhage but not intracerebral hemorrhage.”

  1. Reduces Risk of Depression in Women

Another one of the benefits of coffee is that the caffeine found in coffee can help women combat their depression. In a study published in 2012, researchers followed the caffeine intake of 50,739 women who were not depressed. However, more research needs to be conducted to determine if drinking a cup of coffee each day can prevent women from becoming depressed.

  1. Reduces Risk of Parkinson’s Disease

According to a study published in the Journal of Alzheimer’s Disease, one of the benefits of drinking coffee is the lowered risk of Parkinson’s Disease in men. Reviews of the study show that drinking 2 to 3 cups of coffee a day can reduce the risk of Parkinson’s Disease by 25%. When coffee benefits affecting only the women were studied, the risk for Parkinson’s was only lowered by 14%.

Our Conclusions

benefits of coffee

If you love drinking coffee but you’re concerned about the health risks, know that there are some benefits of coffee too! Keep in mind that coffee, especially French Press coffee, might cause stomach problems for some because of the high level of acid. Use dark roast beans and paper filters to reduce acidity.


Main Photo: lanier67

Content Photo: Timely Alex

5 years ago

Coffee Ice Cream

coffee ice cream

coffee ice cream

At CoffeeKrave, the minute the calendar page flips over to July we become obsessed with one thing: Coffee Ice Cream.

We wanted to get the “inside scoop” from an expert, so we caught up with Dave Kumec, Chef/Owner of Mission Hill Creamery in Santa Cruz, California. Dave has been known to describe himself as a man who eats, sleeps, drinks and dreams ice cream (via the Santa Cruz Sentinel). That dedication has paid off, and Mission Hill Creamery is one of the Top Twenty Artisan Ice Cream Companies in the United States.

Full disclosure: We are not journalistically unbiased when it comes to Dave’s Turkish Coffee ice cream. It is, hands down, the most insanely amazing, deep, rich, intense coffee flavor we have ever tasted. Did we mention creamy?


Real Ingredients

We asked Dave to share his ice cream making philosophy, and as we expected we received the all-encompassing, no holds-barred version: “Use the best ingredients you can find. Taste the ingredients and make sure they are the best. Do EVERYTHING with Passion! The results will not disappoint.”

Dave’s focus on real ingredients provides some insight for finding the best coffee ice cream in your hometown. Michael Pollan, author/journalist/activist extraordinaire, offered similar advice when he wrote: “Don’t eat anything your great-grandmother wouldn’t recognize as food.” If everything on the label is an ingredient you can pronounce, you are on the road to good ice cream.

Dave starts with local, organic ingredients, including milk from an eco-friendly local dairy. We asked him to give us some additional insights (without revealing the top-secret formula!) behind the process of making his Turkish Coffee flavor: “The coffee flavor is very concentrated. We use a special process that allows us to extract the maximum coffee flavor without introducing too much water, which would make the ice cream icy instead of creamy. We also insist on using only the finest, freshly roasted and ground coffee beans from Lulu’s Coffee, a local artisan coffee roaster in Santa Cruz.”


We Need a Map!

Which brings us to this question—how do you find that crazy, gifted, passionate local ice cream maker near you? If you’re on a summer road trip somewhere in the United States, Mother Earth News has created a customized Google Map of their top artisan ice cream makers.

Outside of Santa Cruz, Dave’s top choice is Berthillion in Paris.

If you are somewhere in between those points, we recommend doing a little research. Chowhound is a good place to start, and their discussion boards do include some international coverage. Search for “best local ice cream” and your location. We conducted an official, completely and totally scientific evaluation of this method by searching Chowhound for “best local ice cream, Santa Cruz.” The top search result, confirming our experimental hypothesis, was indeed a rave review for Mission Hill Creamery.

coffee ice cream

Back at Home

If you are also in the experimental mood, you can try making coffee ice cream at home. Dave’s advice for home ice cream makers is to focus on the concentration of flavor: “When I first started testing out coffee ice cream recipes, I tried using instant coffee from Starbucks. It is true that this is not freshly roasted and freshly ground, but it gives a great coffee flavor without needing any special tools or processes. The real key is to get as much flavor with as little water as possible.”

What is the best coffee ice cream in your hometown? Share your recommendations in the comments below!


Main Photo: katherinegeraets

Content Photo: ulterior epicure

6 years ago

Drink Bird Friendly Coffee & Save Wildlife

pelican birds mating


Is your coffee for the birds? We recently covered what it really means when your coffee has a “certified fair trade” label. It turns out that may not be the only label you encounter in the coffee aisle. Certified organic and fair trade have entered our collective consciousness as coffee-related terms, but they represent only the beginning of the environmentally and socially responsible possibilities. The green folks over at the TreeHugger website recently reported on coffee that is {ahem}: fair trade, organic, shade grown, Café Femenino, packaged in reusable mason jars and delivered on a bicycle.


Just What is Bird-Friendly Coffee?

The labels can be confusing, and consumers are understandably concerned about the legitimacy of these terms. No one wants to pay extra for a cup of “greenwashing” or its social equivalent. So for those of us who struggle to remember our reusable mugs, we decided to take a closer look at the dimensions of a kinder, greener cup of coffee. In this installment, we will explore the meaning of “bird friendly.”

Non-Angry Birds

bird friendly coffeeWe started right at the certification source, which is this case is the Smithsonian Migratory Bird Center. The official Bird Friendly® seal represents two separate certifications—organic and shade-grown. To up the ante a bit, approximately 50% of the coffee grown under the bird friendly banner also enjoys the coveted “triple-certification” status: organic, shade-grown and fair trade.

There is a long list of benefits associated with organic shade-grown coffee, but to sum them up: coffee that is grown without pesticides and under the cover of local shade trees makes for happy migratory birds.


Shade-Grown Coffee: Better for Everyone

As it turns out, our cup of conventional coffee is the product of deforestation. Clearing the land makes it easier and more efficient to manage a coffee plantation and it is a standard agricultural practice in the coffee business. Shade-grown certification presents both a simple and a complex alternative to this traditional practice. In theory, it is as easy to understand as its name implies: shade-grown plantations preserve the overhead canopy of shade trees. In practice, the complexity of this certification includes criteria for canopy height, foliage cover, diversity of woody species, total floristic diversity, structural diversity…and the list goes on.


One More Time?

That long list of scientific criteria can be translated back again to a simple take-home message—diversity in the vegetation supports wildlife diversity. The shade of the overhead canopy and the nearby companion plantings of tropical species provide habitat for local and migratory birds.

pelican birds mating

OK, But What Does Bird Friendly Coffee Taste Like?

The scientists at the Smithsonian are apparently not ones to shy away from unpleasant truths, and they remind us that acres of tropical forest are lost in the time it takes to drink a single cup of coffee. To make this truth more palatable, they offer us the benefit of flavor. Coffee that is shade-grown ripens more slowly, allowing it time to develop a more complex flavor profile.

Another benefit, for the skeptics among us, is that there is no compromise in the standard—if the Bird Friendly® seal is on a package, the contents are 100% certified. If you are now on a mission to find one of those packages, the search tool at the Smithsonian Migratory Bird Center can help.

As with any other product, caveat emptor—buyer beware. A shade-grown label without an accompanying certification (and an understanding of the certifier and their process) offers no guarantee as to the eco-friendliness of the contents.

Is shade-grown coffee in your future? Let us know in the comments below.

Main photo: Ville Misaki

Content photo: Su Neko

6 years ago

15 Amazing Coffee Wallpapers for Your Desktop

colorful coffee

The best part of waking up certainly isn’t Folgers in your cup, or any type of coffee in your cup for that matter. Here’s a list of 15 amazing coffee wallpapers worth waking up to for your morning email check. A beautiful desktop is certainly an inspiration for me.

Have a wallpaper to add? Feel free to chime in with your own.


1. Colorful Coffee

This coffee wallpaper will definitely add color to your desktop.


2. Coffee and Cookies

coffee and cookies
Looks pretty tasty. I love the execution of this composition.


3. Coffee Serendipity

coffee wallpapers
This coffee desktop backround is pure bliss.  You can download the full size version at The Paper Wall. This wallpaper really makes me want to brew another cup with my French press.


4. Moka Owl

coffee background
He’s cute and he’s made of coffee. Get this little guy here.


5. Coffee and a Smoke

Coffee and a Smoke
Some things are better in pairs. Download this beautiful coffee desktop background here.


6. Loving Coffee

wallpaper coffee
Keep the lace and give me the coffee.


7. Cafe in Fall

cafe desktop background
Another beautiful cafe desktop background.


8. Crowded Table

coffee wallpaper
I love the great use of contrast in this black and white wallpaper. Download here.


9. Day at the Cafe

cafe wallpaper
There’s nothing better than an afternoon at your favorite cafe. Download this cafe wallpaper here.


10. “Joe” by Avatarpalin

coffee desktop background
This black and white coffee wallpaper at Interfacelift adds a subtle jolt to your desktop.


11. Late Night Coffee

late night coffee
A coffee desktop wallpaper from Desktop Nexus sure to provide some late-night inspiration.


12. Nespresso City

nespresso desktop background
This is actually from a Nespresso advertising campaign, but you can download it as a desktop wallpaper.


13. Good Morning

coffee desktop wallpaper
Simple isn’t always so bad.


14. Coffee Camera

coffee background
Maybe this is more of a photography wallpaper than a coffee desktop wallpaper, but old cameras and java go well together.


15. Coffee Butterfly Coffee Wallpaper

coffee wallpaper
This coffee wallpaper may not be real, but it’s definitely beautiful. You can download it at DeviantArt.

Note: I tried to find the original source of each coffee desktop wallpaper, but was not able to for several wallpapers. If you know the original source of a desktop background, please contact Coffee Krave so I can give credit where credit is due.