Start with 20 g of coffee and 320 g of water, then adjust to taste. Adriana shares her usual Chemex ratio, simple measurements and a challenge for your next cup.

Even sealed bags of coffee don’t stay at peak flavour forever. Whole bean coffee tastes best within the first month after roasting, while ground coffee loses its aroma even faster. 

The difference starts before roasting: washed coffee has most of its fruit removed before drying, while natural coffee dries inside the whole cherry. Here’s what happens next, and how to choose a cup you’ll enjoy.

Unlock the perfect cup by matching your coffee grind size to your brew method. Discover how grind size impacts extraction time and flavour—whether you’re using a French press, pour-over, espresso machine, or cold brew. We’ll also cover how roast level, bean density, and processing method can fine-tune your grind for consistently balanced, delicious coffee.

Swiss Water removes caffeine from green coffee without added chemical solvents—but does it still taste like coffee you'd love? Here's how the process works, how much caffeine remains, and which Crickle Creek decaf suits your taste.

Discover how Crickle Creek uses Swiss Water and sugarcane processes to decaffeinate coffee naturally—preserving rich flavour without the caffeine kick.

Two people can taste the same coffee and notice different things. Here’s how we describe flavour at Crickle Creek, what Alejandro looks for when cupping, and how to use tasting notes to pick your next bag.

People ask me sometimes why we roast to order, and what that actually means in practice. It's simple, really: we...

Guillermo grew up around coffee farms, now builds relationships across our Calgary coffee community, and has another title at Crickle Creek: the Half-Caff Guy. After deciding to cut back on caffeine, he still wanted a cup he loved. Here’s his story, what half-caff actually means, and how we make it taste like a coffee you’d choose for the flavour.

Roast labels can help you find a coffee you love—if you know what they actually mean. From our family-grown Bourbon to MacLeod and Bow, here is how we roast for flavour and how to find the cup that fits you.

A new long-term study featured in The New York Times suggests that drinking 2–3 cups of caffeinated coffee a day may be linked to a lower risk of dementia and slower cognitive decline.

Every great cup of coffee has a backstory. Ours begins on our family farm, where thoughtful planning, precise harvest timing, and a deep respect for people and land shaped one of our strongest harvests in years. From replacing 70-year-old coffee trees to waiting patiently for the right rains and hand-picking only ripe cherries, this is how quality is protected—every step of the way.

Our fan-favourite Crickle Creek Coffee Advent Calendar is back! ☕ For years, it’s been the most anticipated way to count down to Christmas — 24 days of freshly roasted, farm-to-cup specialty coffees from around the world. Hand-crafted in Calgary and always selling out fast, it’s the perfect holiday gift for coffee lovers who crave discovery, freshness, and a little daily joy.

Yellow Pacamara grows on our family farm in El Salvador and reaches Calgary in limited seasonal releases. Here’s how it came to the farm, what makes the variety distinctive and why each harvest gets its own tasting notes.