The Prufrock Coffee Blog

I scraped through in the heats as last qualifier and am now heading into the finals of the UK Brewer’s Cup. It will be make or break in the sourcing. We need to choose a grinder and we’ve got to decide what to do about sieving and how modal to go, if at all. We…

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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…

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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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Part 3: Choosing a coffee, choosing a grinder Part 1 Part 2 Many sports have a very expensive entry level to set yourself up. This can alienate prospective talent from entering. In the UKBC We don’t encounter this issue where the espresso machine is concerned; it is standardised and even the set point temp is…

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Part 2: Rinsing the score sheet …Continued from here. I’ve got the rules on my phone saved in ibooks as a PDF. There is no reason to suppose the rules are fixed in place forever but you are bound by them as a competitor and it is essential you know them. Here are some doozies…

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Kaori Takasu in an all Prufrock Quarter final

Part 1: Past masters and dealing with judges. The first thing to do is to start training. Now is the perfect time. One of our star baristas is entering and step one in his training is learning to judge. Let’s call him Gazza, though that’s not his real name. He already needs to be able…

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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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