-
WOC Athens
It has been a few days since the WOC in Athens ended and I would like to share my experience.
A few weeks before the Expo, Simona contacted me, s...
-
The batch brew dilemma - a few thoughts
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...
-
The importance of honest feedback
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
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...
-
Common cupping/dial-in mistakes
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...
-
"But the other roaster has my favorite Santos all year 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?
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...
-
Knocking the puck out and checking for channels, stirring the espresso. All before it's served.
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...
-
"Why earning a living wage when you just love your job?" aka WTF is wrong with the owner mindset in the Czech Republic.
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...
-
The Moccamaster hack
-
Solving the common espresso problems
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...
-
"Specialty coffee is too expensive." - random customer
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...
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device