The Prufrock Coffee Blog

Klaus Thomsen's Mexico Pic

I can double the efficiency of your staff and save you 36% on your coffee bill right now and probably no one will complain. But you need to agree to use 36% less coffee. And you need to agree to use 76% more water. I can throw in improved life expectancy of your grinder (theoretically), […]

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At the Rimini 2014 World Brewer’s Cup, Petra Strelecka, Adam Obratil, Jan Hrna and myself collaborated in what we call re-processing. For many years we have been sorting out quakers and chips and all manner of secondary defects in our coffee. Parchment covered beans are considered by the SCAA to be secondary defects. 2-3 instances […]

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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 […]

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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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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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