MAKING COFFEE IS JUST MARGINAL

1. Talking about it before the tasting is done leads to creating biases in others. The focus is shifting towards looking for what was said. In long...

SEASONALITY "But the other roaster has my favorite Santos all year long." ... First things first, Santos isn't a producer, but the port in Br...

THE 'FREE SAMPLES' CULTURE AND WHY DOES IT SUCK?___1. It costs time.2. It costs money (coffee, packing and shipping).3. Coffee shops just might cup...

We do that indeed. Apart from good distribution technique and the impossible of tasting every single shot before serving it, this is my last qualit...

I saw and experienced this many times: Barista's motivation to be better and grow just stops and turns into frustration when there's no visible roo...

Making great espresso is easy, but screwing it up is much easier. ___Our key points to consistently great espresso:1. Clean the grinders/burrs ever...

Once in a while I hear that from customers who, either don't drink specialty coffee, or have recently put their feet into the door of the specialt...

It's very challenging to extract a 1:2 well with a light roast. We really enjoy going to 1:3 and beyond when pulling a shot. The strength is less,...

We hear that a lot from customers. ___It's true that in Italy and in Portugal for example, espresso still costs €1. If there is a space for a bri...

I stole the name for this post from Colin Harmon and his Tamper Tantrum talk from 2015. If you haven't seen it, I very much recommend it.This topic...

Our first coffee, the Colombia Crucero from Ana Mustafá, was sold out in 3 weeks. I must say that we were hoping for quick sell, but this was beyon...