Three Star Coffee
For years we have bemoaned the failure of posh restaurants to embrace speciality coffee. I think we have secretly enjoyed feeling superior to these celebrity chefs…with their willingness to brew on capsule machines, brew Nespresso and rebuff our advances. I remember when Jenni Bryant (then Prufrock Barista now GM of Market Lane in Melbourne)... Read more »
The Future of Tea In Cafes
Depending on how you look at it this is a world’s first. I’m not talking about matcha but rather Stonerolled (TM) roasted green, oolong and black tea. But having mentioned matcha I must point out the Chinese emperor was putting yak’s milk in his matcha over 1000 years ago so this concept is not without... Read more »
The Lone Barista
I’m conscious that sensory science has not made it into the cafe environment yet, but I have a notion of how it can. Last month I gave a talk at the Nordic Roaster’s forum and that was all very nice…and a little controversial, so check it out here, but the highlight of the event... Read more »
Coffee Roasters Are Immune To Gentrification
It is a far far better thing I do than I have ever done…Giving a presentation at the Nordic Roaster’s Forum in Copenhagen last month was for me the high point of my coffee career. It is with great pride that I post up this video of the talk here. The 20 minute talk... Read more »
I flew out to the Mazzer factory in Venice a couple of weeks ago. The connection was made because I mentioned to Francesco from Mulmar (Mulmar are the UK Mazzer distributor) that Mazzer might explore the Mazzer ZM design for espresso purposes knowing how popular a multipurpose low retention grinder is becoming in the UK... Read more »
The Exploded Bean to Cup
During a visit to the Berlin Coffee Festival I managed to find time for a lager from Helles with Will Hilliard of Mother’s Milk fame. I’m describing to him the Puq press trials that were going on at Prufrock whilst I’m away. He comments that it’s getting to be like an exploded bean to cup... Read more »
IQ & A
Now for the answers to the Quiz from last post. This one goes out to the baristas of Double Shot in Prague who have an in-house competition going on who ever gets the most questions right. (To whomever wins it, I donate a space on a brewing course at Prufrock as a prize.) A... Read more »
The IQ Grader
Here are a couple of issues that summarise for me the dilemma of the independent cafe trying to work out where to position itself on the quality vs quantity continuum. Mythos vs Peak grinder battles…and the should you just serve it conundrum? Here’s how to approach these issues working from the viewpoint of our GM Matthew (UK... Read more »
The Tale of the Eight Calibrated Shakes
In the beginning there was a filter cone…Listen ye, to the tale of five friends in their quest to win the laurels of brewing. This monologue takes you the listener from the innovations that took Gordon Howell on to win the UK Brewer’s Cup last year and from here, travels with Martin Hudak and I, from... Read more »
Coffee Cartography: Gwilym’s pod cast with Simel Coffee
Gwilym has been working with a business coach over the last three months. Something a lot of people don’t know about Gwilym, apart from the fact that he played first grade rugby for Leeds, is that he also has a bachelor’s degree in business. Here we present a link to a pod cast Gwilym has... Read more »
When thinking of a name for your child, you are drawn to consider a less popular name, thinking either this will help your child stand out from the crowd or people will admire your creativity. And so you start casting about avoiding all the names you’re hearing down the supermarket and you start thinking to... Read more »
Prufrock Efficiency structures 3: All for one and one fo(u)r all
Competition season has begun in earnest and we look to the stars for guidance. Learn from our national champions and you might just join their ranks in Dublin in June. So Capo Chiu. How did you do that four Capps in one go thing? Mr Babinski and Mr Licata did it too. Here’s how we’ve... Read more »
Pods, Poseidon or Perdition
The year will be drawn to a close with the network of my favourite coffee writers putting powerful emphasis on the problems we face. Klaus Thomsen has given us a deeply personal plea to interact and empathise with farmers and their next of kin. The bubble is about to burst and we are to become... Read more »
Prufrock Efficiency Structures 2, or 4 Capps in Less Than 3
During editing of Prufrock Efficiency Structures 2: The Film, it became more and more compelling to start including bits of the planned Efficiency Structure 3 which was all about technology. And then during the shoot, in walks Mr Lego (a beacon of modernity) into the final frame. And the whole film story board was blown... Read more »
Batch Brew Curious
Prufrock has had a resistance to the batch brew these many years and it is important to establish why this is the case. We have been resistant because it is impersonal and the aesthetics are all wrong and then there’s the taste. They look like spaceships and indeed evoke strong memories of 747 flights by... Read more »
Prufrock Efficiency Structures: Espresso
Competing in the barista competition this year and thinking about the K30 Vario Air that awaits you? Or perhaps you’re thinking about joining the Mythos 1 bonanza that has lead them to global sales figures that the good people at Barista Hustle have recorded at 18% of all users surveyed. Both grinders and many others... Read more »
Jem Challender’s Tamper Tantrum podcast
Such an incredible experience hanging out with Has Bean’s founder Steve Leighton. We talk lots about Prufrock’s history, the role of the nano roaster and then move into the anathema that is solubility testing. If you can’t handle the full 80 minutes, I’ve divided it up into chapters so you can scroll through.... Read more »
Answering a need for cleaner coffee and advancing of existing techniques.
#autosteamchallenge Rules and Regs.
Win an Oracle machine valued at £1600 at the latte art throw-down to be held at Prufrock in July!
Luddite vs Autosteam
Ask a barista what they think speciality coffee means and you will get a massive range of answers. I can promise you the one thing none of them will mention is speed.
Prufrock comes to Johan and Nyström
Hello Baristas, we are holding an special intensive SCAE brewing class at Johan & Nystöm's concept store in central Stockholm!
The Coffee Abacus
A short play about coffee quality, customers and communication.
The Test Roast Solubility Quality Check
Until recently at Prufrock we cupped for fun, but now we cup to find out what’s going on with you Roasters!
The Single-shot Cartel
Strength, price and the perfect coffee.
Getting rid of the quakers and chips and all manner of secondary defects in our coffee. How can we do it more efficiently?
Staff Mail-Around Mayday
Just a note on the modified espresso recipe... also note the new clump crusher flaps on the Mythos.
Training for the UK Brewer’s Cup
Primitive Scales and Advanced Grooming
A new work flow developed to balance precision with sustainability.
The short history of bitterness, acidity and sweetness
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.
What would I do if I was competing in the barista competition this year? Part 3
Part 3: Choosing a coffee, choosing a grinder.
What would I do if I was competing in the Barista Competition this year? Part 2
Part 2: Rinsing the score sheet.
What would I do if I was competing in the Barista Competition this year? Part 1
Part 1: Past masters and dealing with judges.
Brewing’s Third Species
Don't buy a machine. Be a machine!
The Kaminsky Report
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.
Aeropress at Prufrock: Perfect Paul Method, a film.
Letter to a tamper man
The tamp should be able to withstand frequent un-screwings. A barista will surely play with his/her tamper.
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.
Smells and Solutions
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...
Prufrock wins @ European Coffee Awards
Last night Prufrock took home the award for Best Independent Coffee Shop in Europe at the European Coffee Awards. We are very proud and happy!