Staff Mail-around Mayday

Posted by & filed under Coffee Science.

Just a note on the modified espresso recipe. Gareth is very much persuaded 17g is tasting better on both espresso offerings. Gwilym and I have both favoured 18g for a fair while now so I’m wary of dropping the dose as aroma may drop off. We have been discussing it in Prague. (Here for the… Read more »

Primitive Scales and Advanced Grooming

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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… Read more »

Brewing’s Third Species

Posted by & filed under Coffee Science, Equipment.

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… Read more »

The Kaminsky Report

Posted by & filed under Coffee Science, Equipment.

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… Read more »

Staff mail-around

Posted by & filed under Coffee Science.

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… Read more »

Dialling-in Journal

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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… Read more »

Data collation and the Dialling-in Journal

Posted by & filed under Coffee Science.

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 demonstrate which recipe is your overall… Read more »

Smells and solutions

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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… Read more »