Answering a need for cleaner coffee and advancing of existing techniques.
Hello Baristas, we are holding an special intensive SCAE brewing class at Johan & Nystöm's concept store in central Stockholm!
Until recently at Prufrock we cupped for fun, but now we cup to find out what’s going on with you Roasters!
Strength, price and the perfect coffee.
Just a note on the modified espresso recipe... also note the new clump crusher flaps on the Mythos.
A new work flow developed to balance precision with sustainability.
I was invited to Brno in the Czech Rep. 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.
Don't buy a machine. Be a machine!
Progress in action report from Ben Kaminsky’s Coffee Shots work shop.
Just making sure we are all on the same page of the Dialing-in Journal.
Record scores, weights and measures and brew water information. Speed up the process of designing a recipe and identify which recipe is your overall favourite.
The bouquet of coffee: fragrance, aroma, nose, and after-taste.
What makes coffee taste sweet, acidic, bitter, or sour?
Jeremy demonstrates how to prepare and brew a Syphon filtered coffee.
As it is summer we thought you might like to hear about our thoughts on cold brew...