The Coffee Process – Roasting

Goodmorning everyone! While you’re enjoying your morning cup of joe you might be interested to read further about how coffee is produced, processed, roasted, and ends up on your pantry shelf.

Welcome to the third post of the Coffee Process series where we will be talking about the roasting process! Haven’t read the first two? Find them below:

1) Coffee – Where Does It Come From?

2) The Coffee Process – Harvesting and Processing


Roasting coffee beans is the act of cooking raw coffee beans to a certain degree. The darker/more roasted a coffee bean is, typically the bolder the flavor.

There are different levels of roasting for coffee beans: light, medium, medium-dark, and dark roasts. The type of bean and level of roast both completely change the flavor profile and caffeine content of the resulting product.


Roast Levels

Light roasts have an internal temperature 356 – 401 degrees Fahrenheit (180 – 205 Celsius). They have no oil on the bean and retain the most caffeine out of all the roasts (Coffee Crossroads). Light roasts tend to have a high acidity content and a toasted grain taste (Roasted Locally).

Medium roasts reach an internal temperature of 410 – 428 degrees Fahrenheit (210 – 220 Celsius). They, like the light roast, have no oil on the bean but lack the grainy taste that light roasts have. The caffeine content in medium roasts is not as high as in light roasts but still contains more than darker roasts. (Coffee Crossroads)

Medium-Dark roasts  reach an internal temperature of 437 – 446 degrees Fahrenheit (225 – 230 Celsius). They have a richer color than medium and light roasts and have some oil on the bean and a heavier body. (Coffee Crossroads).

Dark roasts reach an internal temperature of 464 – 482 degrees Fahrenheit (240 – 250 Celcius). They are dark brown to black in color and have a layer of oil covering the bean. The original taste of the bean is usually drowned out by a bitter or smokey taste from the roasting process and the caffeine content is the least of all the roasts. (Coffee Crossroads).


Common Names

Light roasts are commonly known as: Light City, Half City, Cinnamon Roast, and New England Roast (Coffee Crossroads).

Medium roasts are commonly known as: Regular Roast, American Roast, City Roast, and Breakfast Roast (Coffee Crossroads).

Medium-Dark roasts are commonly known as: Full-City Roast, After Dinner Roast, and Vienna Roast (Coffee Crossroads).

Dark roasts are commonly known as: French Roast, Italian Roast, Espresso Roast, Continental Roast, New Orleans Roast, and Spanish Roast (Coffee Crossroads).


First and Second Crack

Within the roasting process there are two key points. These key points are called first and second crack. (Click here to hear the sound of each of these stages)

First Crack is when coffee begins approaching edibility (Perfect Daily Grind). This occurs around 360 degrees Fahrenheit (182.22 Celsius) when the bean emits a popping noise and expands under the pressure of the carbon dioxide and water vapor that are produced by chemical reactions that happen within the bean as it heats up (Bridgehead).

Second Crack is when the oils begin to travel from the inside of the bean to the outside of the bean. The actual popping sound of this stage is softer than of first crack. Only dark roasts achieve second crack as this is when the actual cellular structure of the bean begins to break down in the heat of roasting and when the flavor of roasting will begin to take over the flavor of the bean in the final product. (IKAWA).

Roasting Stages

During roasting there are 7 separate stages. Not all coffee beans will go through every stage. The amount of stages that the beans go through completely depend on the type of roast that is attempting to be achieved. These stages are taken from IKAWA. The site lists the stages as 9 separate one, the list below is a separate version focusing only on key points for the bean.

  1. Pale – As the bean begins to heat up, it will first pale in color from green to almost white. This first stage will emit a grassy smell and is indicative of the bean first beginning to cook.
  2. Yellowing – The beans will start to turn from the almost white color to a yellow color and begin emitting a smell close to hay. This yellowing is known as The Maillard reaction (when seeds reach 293 – 302 degrees Fahrenheit (145-150 Celsius)).
  3. Orange/Tan – When the bean heats up past 329 degrees Fahrenheit (165 Celsius), caramelization begins to occur and the bean darkens in color. The smell shifts from that of hay to that of baking bread due to the reaction in the sugars of the bean.
  4. Development time – The time after first crack is often referred to as the development time because now the bean is primed and begins to cook quickly. How soon first crack happens depend on how quickly the roaster heats up the beans, the cracking sound can happen quickly and be loud or it can be a drawn out and softer sound depending on the heat of the roast.
  5. Second Crack – If the roast continues on long enough, a second crack will occur. As stated before, this is when the cellular structure of the bean begins to break down and when the oil starts to migrate outside of the bean.
  6. Burnt – If you continue the roast much longer past second crack, the bean will begin to burn and will no longer be usable.
  7. Cooling time – The beans will be cooled quickly to room temperature after they reach their desired roasting temperature (in order to create light to dark roasts). It is crucial that they are cooled quickly so as to be precise with the temperature and to not dull the flavor of the coffee through longer cooling times where the bean stays warm for longer.


After cooling the beans down, they are ready to be packaged and shipped to the appropriate stores so that they can eventually end up on your pantry shelf!


Thank you for journeying with me through the fascinating process of coffee harvesting, processing, and roasting. Stay tuned for more exciting installments like this and have a wonderful day everyone! Happy coffee drinking!

  • E. Lexi Abbott

#drink #coffee #coffeebean #roast #roasting #roastingprocess #lightroast #light #darkroast #dark #mediumroast #medium #mediumdarkroast #mediumdark #bean #joe #cup #cupofjoe #process #natural #growing #cooking #mug #coffeemug #consumption #industry

The Coffee Process – Harvesting and Processing

Wake up and smell the coffee – a phrase dating back to June 4, 1927 (Word Histories) – has a very literal meaning for many people every day around the world. As a coffee drinker myself, there’s nothing quite like a nice warm cup of coffee in my favorite mug.

In the last installation of this series, “Coffee – Where Does It Come From?“, you learned what kind of plant the coffee bean comes from, about the two main species of coffee tree, and how coffee was regarded throughout history and came to be an important part of our culture today.

Now, you’ll continue farther along the journey to discover how coffee is harvested and processed and the different methods that are used.




As we learned in the last article, coffee beans are the seeds of a cherry like fruit that grows on trees belonging to the genus coffea. These trees take anywhere from 4-7 years to fully mature and grow the fruit. The fruit is considered fully mature when the cherry turns from a green to a dark red or orange color. There is typically only one harvest time per year that lasts about 2-3 months. The specific time of year to harvest varies by altitude and region. In the Northern Hemisphere, the harvest lasts from September – March (Harvesting of Coffee). In the Southern Hemisphere, the harvest lasts from April – August (Harvesting of Coffee) or April – May (How Stuff Works).

During the harvest season, the cherries are traditionally picked by hand by using one of two methods: strip picking or selective picking.


Strip picking is when every fruit on the tree is harvested at one time. This method is used with Robusta coffee (coming from the species coffea canephora) either by hand or by a machine that shakes the tree until every fruit drops to the ground. (Harvesting of Coffee)

Selective picking is when only the perfectly ripened cherries are picked each time the harvesters visit the tree throughout the harvesting season. This method is labor intensive but allows most every cherry to be used to garner coffee beans from. Because of the labor involved, this is a more expensive way to harvest coffee. Arabic coffee is harvested using selective picking. (Harvesting of Coffee)

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Throughout the season, an average of 100-200 pounds of cherries are picked a day on a typical farm. 20% of the total weight is comprised of actual coffee beans and only about 20% of coffee beans are considered high enough quality for store shelves. (Harvesting of Coffee).



When the cherries are picked, the next step is to process them. When processing, one of three methods is used: Washed, Dry, and Honey. The washed and dry methods are most common. (Essense).


Wet (washed) – In the washed/wet method, water is used to cleanly separate the fruit from the bean with the water acting as a cleaning agent (Essense). This is achieved by using a pulping machine wherein water washes the cherries through the machine where the bean is then squeezed from the cherry pulp. Once this is achieved, the beans are then separated by weight, the immature ones are lighter than the mature ones. After being separated this way, they are then sprayed to remove more layers of coating from the beans before being stored in fermentation tanks where over the course of 12-48 hours, natural enzymes further break down the outside coating layers on the fresh seeds/coffee beans. When the washing process is finally complete, the beans are then dried to an 11% moisture content either in the sun or by mechanical dryers (Coffee Processing).


Dry (natural) – In the dry/natural method, the coffee cherries are left to dry in the sun before being separated by hand (Essense). They’re dried by being spread out over a concrete or brick patio where they sit in the direct sunlight and are raked every few days to keep them from fermenting. This process takes 7-10 days for the cherries to have dropped to 11% moisture, which is considered dry. The cherries, dried to a brown shade, are then stored in silos (Coffee Processing).


Honey – In the honey method of separation, techniques from both the wet and dry methods are combined wherein water is used to remove the pulp of the cherry but not the mucilage layers over the seed. The seed is then set out to dry in the sunlight, preserving the sweetness of the cherry itself when the coffee bean is then used to make the drink later on (Essense).

There are several types of honey processing (Taken directly from this source) :

  • White Honey process removes 90-100% mucilage from the bean and dries uncovered for a clean and balanced cup.
  • Golden Honey process removes 75-80% of the mucilage and dries uncovered that leads to a crisp and citrus-like cup.
  • Yellow Honey process removes as much as 50% of the mucilage, dries uncovered and produces a cup with floral and apricot notes.
  • Red Honey process removes 20-25% of the mucilage, dries uncovered and results in a sweet and syrupy cup.
  • Black Honey process removes none of the mucilage, dries covered which causes some fermentation and produces a coffee that is sweet, full-bodies with fruity depth.

Due to the nuances of the process, the honey process is not as common as the previously mentioned wet or dry processes.
All three processes produce beautiful, bountiful coffee beans that make the delicious drink we know and love.



Thank you for reading! I hope you found these last two articles as informational as I did. In the next article we will look at how coffee beans are roasted and how different methods affect the end-product.

Have a wonderful day and thank you for reading!

  • E. Lexi Abbott


#coffee #process #harvest #roast #season #Columbia #Ethiopia #wetprocess #dryprocess #honeyprocess #wet #dry #honey #coffeebean #seed #plant #tree #cherry #farm #commercial #joe #coffeecup #drink #coffea #natural #information #learning









Coffee – Where Does It Come From?


Coffee – the magic bean, burnt bean soup, the reason many people get up for the day. It’s a wonderful drink that fills the senses with happiness and makes the morning routine bearable.

When you think of coffee, a popular image that comes to mind is a hot steaming dark liquid in a cup that may or may not have a famous symbol on it. Other than the drink being complete and in a mug or to-go cup of some sort, another popular image that comes to mind is of the bean itself. A little half-round, oval shaped thing that’s hard to the touch yet light and has the definitive crack down the flat side long-ways.

The coffee bean is a symbol of this beloved drink and we see it most everywhere in our society. We see it in the store, in commercials, and on packaging. We see pictures of the real thing or artistic renditions of the bean all showcasing that classic line down the flat side of the bean.

But where does it come from? We know it isn’t produced in the store. We’ve all heard it called a “bean” so we know it derives from a plant. But how is it grown? How is it harvested? What does a wild coffee plant look like?

Welcome to the first blog post in the series Coffee – Where Does It Come From?


The coffee fruit grows in the form of a “cherry” (as seen above) from a plant genus known as coffea from the family Rubiaceae. The family Rubiaceae is made up of 103 separate species that grow in Asia, Africa, and Latin America. The plants grow the red/dark orange “cherries” and inside the fruit are two seeds. The seeds are what we harvest from select plants within this species. We take the seeds and roast them to then create what we all know and recognize as the coffee bean. Raw coffee beans are green and usually split into two separate seeds. When they do not split this is what Peaberry coffee roasts are comprised of and these seeds are sweeter, smaller, and denser than split, regular coffee seeds (read more here)


Coffee plants have common characteristics (as noted by The Roasterie)

  • They are generally covered in dark green leaves, though some plants have been known to grow yellow or even purple leaves.
  • Their leaves have a waxy texture.
  • Their leaves grow in pairs.
  • Coffee “cherries” grow on the plant’s branches.
  • Coffee cherries are shades of red and dark orange.


Out of the 103 species in the coffee family, only two of them are widely used for beverage purposes: Coffea arabica which is native to South-Western Ethiopia and Coffea canephora, native to Central and Western Africa.




Coffea arabica

Coffea arabica is a small tree or an upright evergreen shrub that caps its growth at 10-15 feet tall. The plant has been cultivated in Arabia for the last 1000 years despite being native to Ethiopia . The Plant prefers climates between 70 and 80 degrees Fahrenheit and they first flower at 3-4 years of age. The flowers are white and star-shaped and the berries themselves ripen to a deep red. The berries are edible with grape-like pulp, but the plant is commercially harvested for the seeds that are known as coffee beans. The coffee that comes from this plant is known as Arabian coffee. (Missouri Botanical Garden)



Coffea canephora

Coffea canephora  contributes to 30% of the world’s production of coffee.  When it is grown as a hybrid along with Coffea eugenioides the resulting plant is Coffea arabica. There are two forms of the plant found in Uganda, the erect plant known as erecta and the the spreading type known as nganda. The two forms of the plant are crossed often with each other to form mixtures of the resulting fruit. The resulting coffee from this plant is known as Robusta coffee. (Science Direct)




The exact origins of coffee is unknown but was first discovered on the Ethiopian plateau. Later it migrated over to the Arabian peninsula where the plant was first cultivated in order to produce coffee. By the 15th century it was being grown in the Yemeni district of Arabia and by the 16th century it had traveled to Persia, Egypt, Syria, and Turkey.

Coffee became widely used in both personal homes as well as in public spaces known as coffee houses – first known as qaveh khaneh. The popularity of coffee paired with it’s energizing effects caused people to gather in the coffee houses and created a communal space where conversation and the art of dance was shared within communities. Coffee houses became known as “Schools of the Wise” due to the amount and frequency of information exchange within them thanks to the popular drink.

This “wine of Arabia” spread from the popular city of Mecca to Europe by the 17th century. The drink was received with disdain by the more holy places of Europe so much so that the drink was condemmed in 1615. It took Pope Clemet VIII drinking and enjoying the beverage so much that he gave an official statement of approval before coffee was fully accepted into the community.


The same phenomenon of coffee houses was seen in Europe. Instead of “Schools of the Wise” they were called “Penny Universities” as the cost of the drink was only a penny and the information one could gather just by talking to other patrons was valued as a type of education.

in the mid 1600’s coffee reached Amsterdam and eventually spread to the New World, rising in popularity above tea after the protests against taxes in 1773. The effects of the drink can be seen in modern times as the bean is prevalent in our society. (History of Coffee)



Thank you for reading, I hope you found this information as fascinating as I did. Please stay tuned for future posts in this series where I will be going into detail about how the beans are harvested and roasted and what differences in this process produce the various kinds of coffee we can see on the store shelves today.

_ E. Lexi Abbott


#coffee #coffeebean #bean #coffeecherry #plant #tree #harvest #coffeehouses #history #Europe #Mecca #Arabia #Ethiopia #drink #beverage #tea #1773 #blog #article #writer #writing #information

Holiday Market in Jasper



Last weekend on Friday (Nov 15) and Saturday (Nov 16) I participated in my first ever market/convention/vendor opportunity at the Holiday Market in Jasper!!


Let me tell you, for a first time I think I nailed it as a vendor. My booth consisted of two tables, one long fold out table and a square fold out card table. On the long table (as seen above) I displayed one each of my current books for sale on Amazon as well as a sign explaining how much they cost and some cards for people to take so they could get in contact with me. On the card table I had my portable printer and laptop and a sign introducing myself and on-the-spot poems for $10 each!

Set up was a success! There were a few bumps such as when I accidentally plugged my computer into a non-working outlet at home to charge over Friday night. But the booth next to me was very generous and shared their wall plug-in with me to charge it up.

Throughout the market I was privileged to write 11 custom on-the-spot poems and the recipients absolutely loved them! I was also privileged to sell two of my books :). The whole market was a success not just because I was able to make money but because of the valuable things I learned and the connections I was able to make with my work.

I am filled with so much happiness that my writing can bring happiness to others and I am so excited that it appears I can build a real career out of my writing.

I am looking forward to the next market and am searching for new ones I can sign up for. (So if any of my readers knows of a market in search of a poet/writing vendor PLEASE send me a message!) I am pumped for the next one!!

#HolidayMarketinJasper #vendor #writing #writer #author #poet #poetry #books #novella #chapbook #market #freelance #business #career

Should You Participate in NaNoWriMo?

Every wannabe novelist, including myself, at one point or another asks themselves if they want to participate in NaNoWriMo. There should be a simple answer of ‘yes’ or ‘no’ to that question and yet many writers find the gears in their head spinning between the two. Why is it such a daunting month?

For those who don’t know, NaNoWriMo stands for National Novel Writing Month and it happens every November. The goal of this month-long challenge is to write a 50,000 word book within the month. That’s right, you read that correctly, 50,000 words in 30 days from scratch. “Who in their right mind would think that was possible?!” You may ask and the answer to that question is very simple: writers!

There’s something very romantic about setting lofty goals for yourself that some part of you is aware that you will never achieve. Little matches the burst of energy every writer gets from sitting down to a blank Word document and a cup of tea. The possibilities for stories are endless. But then four hours later the tea is gone and you are still sitting there staring at a blank screen with your head in your hands wondering where the day went.

NaNoWriMo is a way to tackle that fear head-on! What sounds better than trying to write any old thing and usually failing than trying to write a whole novel in just thirty days!? Well…lots of things…but you’re missing the point.

Writers need goals that sparkle as bright as the sun in order to push them forwards towards success. What better way to create a daily writing habit than by committing to a month-long challenge?

So, now we’re back to the question: should YOU participate in NaNoWriMo this year? In order to answer this question you must first gauge yourself by asking the following questions:


  • Is this a goal I want to work towards?

First things first. Is this even an accomplishment that you deem worth reaching for? Before dedicating yourself to a challenge such as this you must first gauge the end-product. WHEN you succeed, not if, will you feel proud of your accomplishment? Will you be happy you went through with the challenge? How would going on this journey help your career as a writer? Gauge whether or not this is actually a goal you’d like to see yourself working towards and then move on to the next question.


  • Do I have the self-discipline to write close to 2,000 words every day?

When you do the math of 50,000 words over a 30 day period you will find that the number of words per day that you will need to write is 1666.66667 words a day. Rounded up that’s 1667 words, close to 2,000 words per day just to stay on task! This will be an arduous commitment to writing every single day, if you skip a single day you will be 2,000 words behind schedule and that’s not a good feeling for anyone.

Finding the “right place and time” to write is a nonexistent problem. If you set a goal to write, that means that you write, every single day no matter where you are. When I first tried this challenge I was in High School and I wrote on my ipad before school, during school, and after school every single day. You make time to write, you do not find it. So, back to this question, do you believe you have the self-discipline to write close to 2,000 words a day?


  • Am I excited enough about my book idea to see it through?

This is another question that seems like a no-brainer to answer but take a second to really think about it. Is the book idea that you have undoubtedly been mulling over in your mind for some time now worth the pain and anguish of finishing? Every big project has it’s ups and downs and just sitting down to write is not the hardest part of managing a large work. You have to have the focus and excitement to see the piece through the plot holes, through the self-doubt, through the characters fighting each other in your head, and through the very last scene of the book when you’re wondering if you like everything that led up to that point. Really think hard about your idea and ask yourself if this is a work you can truly dedicate 30 days to. 30 days doesn’t sound like a lot when you’re reading it in black and white numbers and letters but going through it us another thing entirely.


  • Who am I doing this for?

This challenge is meant for you, yourself. If you are doing it for fame (your fans), for your family, or for that love interest you’ve had your eye on then re-evaluate why you’d like to partake in this challenge. This is supposed to be one of those shiny goals we talked about before getting into the list. A shining beacon of truth and light for your career as a writer. An adventure for you to take yourself on. The people who will read your book after you should come second to yourself. The most important part of any writing is to entertain yourself, the rest will come later. So, who are you doing this for? Is this something your future self will feel happy with accomplishing?


After asking yourself these questions, and answering them honestly to yourself, then you can determine whether or not this is a challenge you wish to take upon yourself. Please remember, there is always next year, you don’t HAVE to conform to the 50k in 30 days rule, and you can decide halfway through that it’s not for you. This is a challenge that is meant to delight writers, not scare them away from writing.

Happy NaNoWriMo and may the words flow from your fingertips like rain falls from the sky during a storm…or any other metaphor that means: easily.

Share, comment, and let me know your thoughts. Have a Happy Halloween everyone!


#NaNoWriMo2019 #NaNoWriMo #novel #novella #writer #author #writing #edit #amwriting #amediting #November

Gouache Paint: Why You Should Try It For Your Next Project

Hello and Happy Sunday everyone,

I just finished a painting for a friend of mine this weekend and I am inspired today to talk (write) about gouache paint, why it is amazing and why you should try it for your next project (as per the title).

Etymology: For my word lovers out there, gouache originated from the Latin word aquatio “watering, watering-place”, 19th century Italian word guazzo “watercolor”, and from the French painting method we now know as gouache “watercolors, water-color painting”. (Source: Online Etymology Dictionary)

gouache paint 1
Image source:

What is gouache paint?

Gouache paint is a water-based paint that, unlike watercolor, is not transparent so the paper’s surface does not show through (Source: The paint dries to a matte finish and, because it is water-based, can completely dry out and be reactivated with water.

Gouache is different than popular acrylic paint in the way that acrylic paint is latex based paint, forming a plastic like surface when it dries that will not melt or reactivate with water. They are two completely different types of paint and working with one is a highly different experience than working with the other.


Working with gouache versus watercolor paint.


As mentioned above, gouache is opaque whereas watercolor is transparent. When working with gouache paint, any preliminary sketches on the painting surface will be painted over and will not show through once the paint dries. Gouache thickens as it dries and multiple layers can be applied on top of one another to create a 3d effect. When working with watercolor paint, the white of the painting surface as well as any sketches will show through the painting surface no matter how many layers are applied.

gouache vs watercolor 1
Image source:

This difference in transparency makes a finished watercolor painting appear lighter and more luminescent than the matte finish on gouache which gives final paintings a more sturdy rather than airy feel.


Working with gouache paint.

Layers are something that is a unique feature of gouache paint and are one of my favorite features of the paint itself. Not the fact that you can create layers, but rather how they work and interact with one another. When painting with gouache you could paint white over a black surface and, as long as the paint was dry enough to not activate the underlying layer, the white would be unaffected by the black surface below.

This is a feature not seen with acrylic and watercolor due to their transparency both before and after drying. If the paint is highly saturated with water, then the water will sink into the bottom layer of paint and the two layers will mix. In order to properly create a solid line or layer one needs to have the paint as dry as possible (but with enough moisture to spread evenly) and possibly paint over lines several times for them to stand out and be uninfluenced by the lower layer’s color.


Mixing water with the paint is another unique aspect of gouache. Once again, you can obviously do this with other paints, but with gouache the amount of water drastically alters the experience.

gouache paint 2
Image source: Creative Catalyst

With more water, the paint will thin out and very little can be spread over a large surface. Adding water to the painting itself, after everything is painted, can create a drip-like effect, swirls in the paint colors as the top and bottom layers interact with each other, or shift the overall color of the laterally hydrated paint completely. Working with the paint is the only way you can learn these nuances. 

Adding water to dry paint will reactivate it. Meaning that the paint can become completely dried out and, unlike acrylic paint, if you add water back to the paint it will once again become workable and ready to use again. I have found that this is particularly helpful for long projects or even long hours of painting. You do not have to lose specifically mixed colors or waste extra paint. This feature has proven to be both cost and time efficient.


Why I choose to work with gouache paint.

My personal history with this paint is simple. I was very into painting and had started with acrylic paint because it is common and an easy start other than watercolor. When I took my third or fourth art class in college, our teacher introduced us to gouache paint. I was absolutely fascinated by being able to reactivate the paint as well as the other ways it interacted with water.

Energy Tree.jpg
Image source: painting by E. Lexi Abbott titled “Energy Tree”

My style of painting usually involves literal water drips after a painting is done to give it a melting or misty effect. I love to splash water on the canvas and then mop it up with a dry rag to leave behind dots or to simply add water to the canvas and let it drip down. With acrylic the options are very limited due to the nature of the paint but with gouache there are so many more interesting interactions between the paint and water.

I have chosen to use gouache ever since. I love everything about it. The matte finish, the thickness once it is dried, the opacity creating the ability to rework your painting over and over with ease. Gouache paint is a wonderful paint and is something that everyone should try at some point during their painting journey.

Thank you for reading! Stay tuned for more posts!


Additional sources:


#ELexiAbbottPoems #gouache #paint #watercolor #acrylic #painting #canvas #water #art #artist #artistry #article #YouTube #information #WikiHow #information #inform #info





her footsteps were soft as down

her intentions hard as ice

as she crept through a veil

of thick and heavy night

a sharp glint in her hand

and a rain cloud for a mind

she took air in deeply

and with a sharp downward motion she said goodbye

murderer is a word for cowards

and killer a word for thieves

hunter meant food on the table

and a slayer always killed in threes

the first was the idea of the dragon

the second was the dragon’s breath

the third was the dragon’s memory

both in life and in death

her footsteps were soft as down

her intentions hard as ice

the only thing she killed

was her darlings that fateful night

sometimes being a writer can truly be a fright

remember to always kill your darlings


#AlexisEAbbottPoems #poem #poet #love #poetry #murder #kill #night #spooky #scary #knife #ice #writer #woman #angry #anger #grief #darling


Note: In writing, to kill your darlings is to edit your favorite sentences, characters, scenes, etc. To kill your darlings is to get rid of parts of your writing you may love but that do not aid to the story/piece.


Image source:

Project Updates – Little White Life and New Book!

Hello everyone! I wanted to bring to you another round of updates.


Little White Life

I have finished with Little White Life and am going through edits now, it should be finished in the next week or so depending on how fast I can get feedback from beta readers. I am undecided if I want to publish it on Amazon or send it to agents/publishing houses in hopes to get professionally published. So look forward to more updates on that in the future!


New Book – “The Originals

Meanwhile, I have stumbled upon a new idea for a book. I am still in the planning stages as of right now but will soon be starting to write it. What I can say about the project so far is that it is set in the future with brand-new technology that we can only dream of possessing one day and the way that technology might impact society. I am calling the book “The Originals”.


Have a wonderful day everyone and thank you for reading!


#updates #ELexiAbbott #AlexisEAbbottPoems #novel #story #novella #writing #writer #author #amwriting #amediting #marketing #literaryagent #literary #publish #publishing #official #book #staytuned #scifi #sciencefiction #fantasy #survival #OCD #chemical #future #technology

Little White Life – First Draft


Hello everyone,

Here is another update on my current WIP — “Little White Life”

I am in the second to last chapter and wrapping things up. I still have to go back and edit but it appears that there will be a total of 9 chapters (possibly 10) by the time I am finished completely.

Each chapter consists of about 2000 words (or 3-4 pages).

I will be making the book available on Amazon for $14.99 Kindle and $15.99 paperback.

I hope you’re as excited as I am for this book to come out. This book will be the fourth book I have published and the first one to not be a poetry book!

Stay tuned for more updates 🙂

~ E. Lexi Abbott


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Pop Up Poet in Atlanta

Good morning everyone,

Today and tomorrow night I will be taking to the streets of Atlanta with a fold out table, chair, my laptop, and my portable printer to write poems for passerby. Tips are appreciated but not required.

Find me at Piedmont Park or Little Five Points 🙂


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