MAKING COFFEE IS JUST MARGINAL

The usual complains we hear from coffee professionals about batch brewing in shops are:1. "They use the Moccamaster (usually the KGBT-741 or anothe...

Morning's dial-in tasted clean and sweet. An hour and a half later we served an espresso to a customer whom I have known for almost a decade. I sa...

HOW TO MAKE A DELICIOUS COLD BREW   I always considered cold brew to be one of the easiest methods of how to brew delicious cold coffee...

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,...