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"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...
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Take me to the Lungo
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,...
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"But espresso in Italy still costs €1!"
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...
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'Fuck cuppings' as the daily operation tool at the roastery and coffee shop
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...
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2 new coffees next week!
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...
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Why does my coffee taste awful?
Let‘s say the coffee was produced, picked, sorted, processed, dried, packed and shipped fresh, right after the harvest and according to specialty...
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Do you really use only quality water no matter what?
Let's be honest with each other. Not everyone has the best quality water at home which is essential for brewing the perfect cup of coffee as the ...
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