The Prufrock Coffee Blog

On Prufrock’s bar are two Slow Speed Barista Mythos grinders, development versions of what lovely Mr Harmon has blogged about recently. “There was a time when it wasn’t uncommon to see people finger-swiping the excess coffee out of the portafilter and into a bin (A BIN!!)” Well I’ll be honest, the time he refers to…

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I was invited to Brno in the Czech Rep. last weekend for the launch of Industra Coffee and there was a day of speeches, workshops and BMX and Calligraphy. Here is a summary of the speech I gave. It’s called “The short history of bitterness, acidity and sweetness.” 1998 BITTERNESS My first adult coffee was…

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The Brew Bar @ Prufrock Coffee

When teaching a Brew Methods lesson, we usually set up Immersion and Drip as the two species of brewing and then spend half the class on one, half on the other. Last weekend however, we only dedicated two thirds of the class to these two. Because now there’s a third species of brewing! The lesson…

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Ben Kaminsky in action

This is progress in action. And we can give you up-to-the-minute reports. This is report one: We went to Ben Kaminsky’s Coffee Shots work shop last night and are at the moment totally convinced that the espresso machine is able to make filter-like coffee amazingly well. An inspiring moment saw us (a group of 10…

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Just making sure we are all on the same page of the Dialing-in Journal. A quality Prufrock barista was under the impression the company recipe for Red Brick was a 30g yield. If in doubt, take a look at the Dialing-in Journal. This morning Dave took it to 32g. Look back a few entries. Or…

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Data collation and the Dialling-in Journal After tasting a range of shot times you will begin to develop a preference for one shot time over another. Take this a step further and record scores, weights and measures and brew water information. This will start to speed up the process of designing a recipe and will…

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Divide smell into 4. The bouquet of coffee: Fragrance is the smell of the dry grinds. Aroma is the smell directly from the cup and is assessed before swallowing. This is what we are scoring as we sniff and break the crust when cupping. The Nose of a coffee is the gases it emits as…

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Taste

- Coffee Science

Take a look at these score sheets: The SCAA training Cupping form Cup of Excellence Cupping Form Brewer’s Cup Score Sheet WBC Sensory Score Sheet They all need the judges to say something about three things Taste Smell  Texture Divide taste into Sweet Acidic Bitter We’ll talk about salts in another post. What makes coffee…

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Brew water

- Coffee Science

The main ingredient in your coffee is water. Public water’s taste and quality is a big talking point and frequently crops up in mainstream media. Take a look at Jeremy on BBC Breakfast’s water tasting panel. This is a very lengthy post about water and sums up most of what we are focused on in…

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Jeremy demonstrates how to prepare and brew a Syphon filtered coffee. Back to top This recipe is included in the recently publication for Hario and Brewed By Hand’s waterproof brew chart.It also features amazing recipes from James Hoffman on the V60, Ross Brown of Brown’s of Brockley on the French Press and James Bailey at…

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