Considering that coffee is something that most of us buy or brew on nearly a daily basis, you would think that we’d all be practically experts on the subject. And despite the pervasiveness of big brand coffee houses, most of us still can’t say for sure what it is that separates a great cup of joe from a mediocre one. To help us gain a better understanding and know how to best spend our hard-earned money, we sat down with Dale Donchey and Jordan Chambers – the guys behind Steady Hand Coffee in Atlanta’s Emory Village. Breaking the subject down into the categories of beans, water and brewing methods, this is the first in a series of features on making sure that we fully experience what a good cup of coffee should taste like.

Let’s start with the basics: what exactly is coffee?
We all know that the drink itself is a caffeinated beverage, created by grinding roasted coffee beans and then applying hot water. What many forget is that coffee is a plant and a fruit. The coffee “bean” is actually the pit of a cherry from a coffee tree. The higher grades and better tasting beans are from the Arabica species of the plant. If the time-to-grind to weight ratio is right there should be notes of botanicals, fruits, herbs, tobacco, etc. The combination of 1500 flavor possibilities is what makes a well-prepared cup of coffee an experience and not just a ritual of need.

Talk more about the two types of coffee plants. What’s the difference?
The most common species we use is Coffea Arabica, which is grown in high altitudes along the Tropics of Cancer and Capricorn. This is a small part of the world, which adds to the specialness of great coffees. When cultivated properly it’s complex, balanced and diverse. Arabica takes more care and labor to maintain a high quality harvest, thus making it more expensive. Coffea Canephora or Robusta yields a lower grade of flavor with higher caffeine levels. Robusta can grow anywhere and is used by some big companies because it’s cheaper and takes less attention to cultivate. Some refer to it as the weed variety of coffee.

Since it is a plant, what is fresh and “in season” coffee?
A farm can only produce so much. The quickest coffee can be harvested and shipped to the U.S. is three months. So, to be fresh, the coffee you’re drinking should have been from the season before and most certainly no more than three seasons. The moisture in the coffee bean begins to evaporate as it sits, which kills off all the great qualities. The bean should be a rich green color before it’s roasted. Old coffee is often used for “dark roast.” Sadly, the natural flavors are all but gone, so to give the coffee any kind of uniqueness the roast substitutes as flavor.

How is coffee different in various regions?
Where as farming traditions are different region to region, a lot of the differences come from the varietal of Arabica. All coffee varieties originate from either Ethiopia or Yemen, where it still grows wild today. Places like Kenya have actually developed hybrids of the heirloom so it’s less likely to get a disease – which is mostly the result of the coffee not being a natural product of its environment. With that said, coffee from Indonesia, even if it’s the same varietal, would never be the same quality as say a Kenyan. And that is due to the farming/production of the green coffee. Indonesia coffee is often dried on dirt floors, adding to the over all earthy, vegetable flavor. Where as Kenyan coffee is dried on raised wooden tables, the air-drying of both sides of the beans brings out the brightness of the fruit. Also, the Kenyan varietal is small and dense, so it has a rich sugar content.

Coming up, we’ll discuss tips on the differences in roasting styles, what to know when buying coffee and optimal home brewing methods.

We’re still a few months away from the “official” local festival season, but that doesn’t mean all the worthy events are in hibernation.

In its third year, with more than 100 brews on hand, the Winter Beer Carnival is tenting up in Atlanta Saturday, February 11. Sample your way through traditional favorites, premium craft beers and of course, winter brews. And while we all appreciate the 100 different options, we also know that quantity isn’t the only measurement of value, so you’ll want to take note of the VIP ticket option. The hour-early admission will give you access to taste a selection of premium and hard-to-find beers.

The lineup will include local favorites Wild Heaven, SweetWater, Terrapin and Jailhouse, along with brewers like New Belgium, Chimay, Innis & Gunn, Weihenstephan, Unibroue, La Trappe, Rogue Ales and Bell’s Brewery.

While the beer is the main draw, you’ll also have plenty of local food options to balance out the beverages. Between the eating and imbibing, test your skills at the carnival games and activities while DJs keep the energy going.

This year the event will take place at the Atlantic Station special event site Saturday, February 11, 3 to 7 p.m. for general admission ($40) and 2 p.m. entry with a VIP ticket ($60). It may be a month away, but given that the Winter Beer Carnival sold out the last two years, you’ll want to get your tickets soon.

As midnight approaches on December 31, odds are you’ll pop open a bottle or two of champagne to ring in the New Year. The wine of kings may be synonymous with celebrations, but when it comes to understanding the differences and selecting a worthy bubbly, many of us are flat.

To gain some knowledge on the sparkling beverage, we turned to Atlanta’s favorite adopted French sommelier, Perrine Prieur. We stopped by her wine shop for an education on a topic she admits can be complicated even for experts.

What exactly is champagne?

Technically, the word champagne can only be used for sparkling wine that comes from the Champagne region about 90 miles northeast of Paris. Anything that is made outside of this region is another form of sparkling wine, like prosecco from Italy. It is a complex beverage that takes more work, time and magic to make than regular wine.

How is champagne made?

There are three main grapes that are used: pinot noir (black), pinot meunier (black) and chardonnay (white). Most champagnes are a mix of both black and white grapes, however there are some Blanc de Blancs, made with 100% chardonnay, which are more elegant and floral. There are also Blanc de Noirs, white juice from a dark grape, which has more structure.

Once the grapes have been blended and fermented to create wine, the product is put through a second round of fermentation with the addition of yeast and sugar, which gives it bubbles. The bottle is laid flat and aged from 18 to 37 months (more for a special cuvee). After this time, the bottle is laid at a downward angle to move the yeast to the neck of the bottle. The neck is then frozen, forcing out the sediment, and is replaced with sugar, which determines the level of brut.

What’s distinct about the Champagne region?

It’s the terroir and the ideal conditions. The cool climate coupled with the chalk-like land generates highly acidic grapes, best for sparkling wine. When you buy a true quality champagne, you can really taste the difference – it has a unique depth with more layers. Every bottle of champagne indicates the type of producer. There are seven types, but two of note are:

NM (Négociant Manipulant): You’ll see this on most larger brands, indicating a company that buys the grapes and then completes the production.

RM (Récoltant Manipulant): Known as Grower Champagne, it is a vintner that grows their own grapes and produces champagne on site. Look for these as much as possible.

What does brut mean?

Champagnes are labeled on a scale of dry to sweet. Brut is the most common.

• Brut Nature (no added sugar)
• Extra Brut
• Brut
• Extra Dry
• Sec
• Demi-Sec
• Doux (very sweet)

Vintage vs. non-vintage champagne?

Most champagne produced is non-vintage, which is a blend of different years of grapes. Vintage is made from a high-quality single harvest, and the price will reflect that.

What’s the best serving temperature?

Ideally, champagne should be chilled to about 45 degrees Fahrenheit. If it’s a higher quality it can be a little warmer so the depth can be tasted.

What should the average guy buy?

Don’t go for what you already know and don’t be cheap, especially if it’s a special occasion. Visit a good wine shop and ask for advice on something from a smaller vineyard. In general, avoid buying a bottle less than $30. There are also lots of great sparkling wines that aren’t champagne, so explore a little.

Here are a few champagnes Perrine recommends from her shop:

Paul Goerg: for an overall good value, $42
Ruinart: excellent as a gift, $70
Pierre Peters: a very dry RM champagne, $55
Delamotte: a vintage from 2002, $87

As midnight approaches on December 31, odds are you’ll pop open a bottle or two of champagne to ring in the New Year. The wine of kings may be synonymous with celebrations, but when it comes to understanding the differences and selecting a worthy bubbly, many of us are flat.

To gain some knowledge on the sparkling beverage, we turned to Atlanta’s favorite adopted French sommelier, Perrine Prieur. We stopped by her Westside wine shop for an education on a topic she admits can be complicated even for experts.

What exactly is champagne?

Technically, the word champagne can only be used for sparkling wine that comes from the Champagne region about 90 miles northeast of Paris. Anything that is made outside of this region is another form of sparkling wine, like prosecco from Italy. It is a complex beverage that takes more work, time and magic to make than regular wine.

How is champagne made?

There are three main grapes that are used: pinot noir (black), pinot meunier (black) and chardonnay (white). Most champagnes are a mix of both black and white grapes, however there are some Blanc de Blancs, made with 100% chardonnay, which are more elegant and floral. There are also Blanc de Noirs, white juice from a dark grape, which has more structure.

Once the grapes have been blended and fermented to create wine, the product is put through a second round of fermentation with the addition of yeast and sugar, which gives it bubbles. The bottle is laid flat and aged from 18 to 37 months (more for a special cuvee). After this time, the bottle is laid at a downward angle to move the yeast to the neck of the bottle. The neck is then frozen, forcing out the sediment, and is replaced with sugar, which determines the level of brut.

What’s distinct about the Champagne region?

It’s the terroir and the ideal conditions. The cool climate coupled with the chalk-like land generates highly acidic grapes, best for sparkling wine. When you buy a true quality champagne, you can really taste the difference – it has a unique depth with more layers. Every bottle of champagne indicates the type of producer. There are seven types, but two of note are:

NM (Négociant Manipulant): You’ll see this on most larger brands, indicating a company that buys the grapes and then completes the production.

RM (Récoltant Manipulant): Known as Grower Champagne, it is a vintner that grows their own grapes and produces champagne on site. Look for these as much as possible.

What does brut mean?

Champagnes are labeled on a scale of dry to sweet. Brut is the most common.

• Brut Nature (no added sugar)
• Extra Brut
• Brut
• Extra Dry
• Sec
• Demi-Sec
• Doux (very sweet)

Vintage vs. non-vintage champagne?

Most champagne produced is non-vintage, which is a blend of different years of grapes. Vintage is made from a high-quality single harvest, and the price will reflect that.

What’s the best serving temperature?

Ideally, champagne should be chilled to about 45 degrees Fahrenheit. If it’s a higher quality it can be a little warmer so the depth can be tasted.

What should the average guy buy?

Don’t go for what you already know and don’t be cheap, especially if it’s a special occasion. Visit a good wine shop and ask for advice on something from a smaller vineyard. In general, avoid buying a bottle less than $30. There are also lots of great sparkling wines that aren’t champagne, so explore a little.

Here are a few champagnes Perrine recommends from her shop:

Paul Goerg: for an overall good value, $42
Ruinart: excellent as a gift, $70
Pierre Peters: a very dry RM champagne, $55
Delamotte: a vintage from 2002, $87

To sample the differences for yourself and stock up for New Year’s Eve, Perrine is hosting a free champagne tasting December 30 between 6 and 8 p.m.

With winter weather in full swing, it’s time to satisfy your hunger cravings with your favorite comfort foods. Along with a crackling fire, you’ll also need good beer to go with that supper. For some expertise in this area we turned to Kraig Torres, beer enthusiast and owner of Hop City Craft Beer & Wine in Atlanta, who gave us his recommendations for pairing beers with classic warm and hearty meals.

Fried Chicken & Mashed Potatoes with Wild Heaven Invocation
A great piece of fried chicken can be a beer pairing challenge, so the beer in question should be deep and meaningful without any thick, heavy malts to mask the chicken’s flavor. A Belgian-style golden is the right blend of weight and flavor, with all the spicy aromatics and banana notes coming from the yeast. The absence of the usual Belgian candy sugar keeps the beer’s character bready.

Meatloaf with Lagunitas Censored Copper Ale
With that zesty aroma of onion swirling with the breadcrumb and relish, the ideal beer to pair should have a little spice and malt but not an overwhelming amount of hop bitterness. A great compromise is found in the red ale section – specifically herbally-inspired Lagunitas Censored (originally called “the Kronik”). This beer drinks more grassy than hoppy with a well-balanced symphony of roasted barley and caramel malt. The 6.75% ABV copper-colored smoothie will hold up to meatloaf’s spiciness.

Mac n’ Cheese with Emelisse Dutch Rauchbier
All that gooiness in a great Southern mac ‘n cheese screams for a dark (although not heavy) smoked beer. This pairing should be reminiscent of a warm fireplace – woody and sweet at the same time. Dutch brewer Emelisse makes a balanced Rauchbier that fits the bill, with malts smoked in Bamberg Germany over Beechwood and a slightly bacon-esque finish. With enough of a hint of chocolate and caramel on the front end, this one will mesh well with the texture of your food while adding complexity.

Shrimp n’ Grits with Dogfish Head My Antonia
Fresh Georgia-coast shrimp with buttery homemade grits are delicate flavors requiring a light touch when pairing. A sharp imperial pilsner will cut through the fat without stepping on the flavor. Dogfish Head’s entry into this category uses a generous amount of low-bitterness European hops along with some West Coast floral hops. You should taste hints of jasmine and citrus that will complement the tangy freshness of your shrimp.

BBQ Pulled Pork with Beer Here Morke Pumpernickel Porter
This is a meal that demands heft, like a deep but sharp porter from a tiny brewery in Denmark: Beer Here. They infuse the beer with pumpernickel, yielding a flavor of pork crossed with a rye bagel. It’s hard to imagine but once the glass hits your lips, you’ll understand.

Brunswick Stew with Monday Night Drafty Kilt
This cold-weather choice with big earthy flavors demands an equally complex beer. We love this malty, peaty scotch ale from neighborhood brewers Monday Night Brewing. The mild smokiness complements the pork in the stew while the Cracker Jack caramel dances around the vegetable medley. This is a draft-only beer, which is an excuse to swing by your favorite growler destination (like Hop City) for a 64 oz. jug of this crowd-pleaser.

Grilled Cheese n’ Tomato Soup with Red Hare Long Day Lager
This is a very beer-friendly meal. Red Hare, out of Marietta, makes a pleasantly bitter American-hopped light lager. This pilsner-style beer looks boring in the glass but the big dose of Chinook hops makes it drink more like a pale ale or IPA. The tangy tomato soup is amped up by the bold, yet light, flavors in this beer while the toasted sandwich mops up the flavor. (This is another growler only option.)