My name’s Megan Prosser, and I’ve always been into both coffee and tea. From a young age (mid-teens) I discovered coffee and was excited to get deeper into the subject, and working my way through learning to taste and experience coffee more fully.
Starting to get a feel for black coffee, espresso, the many ways coffee can be used as an ingredient for hot and cold drinks, and even some foods…it’s just such a surprisingly deep subject. It wasn’t until a bit later in life that I started to get a feel for tea, which I’d broadly considered inferior to coffee but then finally understood that it’s just more complicated – that tea just has its own place and time and its own unique features.

Why I Started This Site
For many people, their interaction with coffee is through drip machines brewing coffee that was ground and packaged months ago. When it comes to tea, the experience is this or that hot tea bag. The quality of most of this is about what you’d find in the standard cheap hotel room, complete with dry packaged sweetener. And trust me: this isn’t bad. But there is so much more out there.
I wanted to start this website in order to just put another place out there that people can go to get into this deep and wide topic. On coffee, there are different modes of brewing, grind sizes, roasts, and preparation…there are just so many variables you could tinker with to make the perfect cup to suit your tastes, and it’s such a fun process to learn all that. For those who prefer tea, there’s a different kind of depth: moving from tea bags to loose-leaf tea, moving beyond earl gray or green to a whole host of other black, white, and green tea options.
So, as I go deeper into these subjects myself, I wanted a place to be the repository of what I learn, and where someone else can learn more about these things in the way that I have.