#262

jimseven « James Hoffmann's blog.

I know there are all sorts of conversations swirling around restaurant coffee kicked off by Oliver Strand and then intensified/exacerbated by ...

Link: jimseven.com

  • Blog post: The State of Espresso in 2015 (Results from the poll)

    The State of Espresso in 2015

    jimseven.com 31 Aug '15, 11am

    London is interesting to me because it had the lowest levels of variation across its recipes. Essentially the espresso style here was the most homogenous of any of the cities I looked at. Whether one interprets that as strong consensus or an embarrassing lack of diversity is a questio...

  • The State of Espresso Survey 2015

    jimseven.com 17 Aug '15, 11am

    It has been a long time since I’ve done a survey on the brewing habits of the readership of this blog. I figured it was a good time to do it again. (I think the last time was 6 years ago!) From this I’ll produce a little report looking at trends in espresso around the world at the mom...

  • A New Coffee Classifieds Section

    jimseven.com 13 Aug '15, 10am

    We’re launching a new section of Coffee Jobs Board today – a Classifieds section for people who want to sell coffee related things (like espresso machines, grinders or anything else – domestic or commercial). You can post an ad on the site for free, as a 7 day listing. This 7 day list...

  • Don't fear blonding @explodingbakery

    Post 500: Espresso.....

    jimseven.com 20 Aug '15, 7pm

    It only just dawned on me that this next post would be a milestone post (thank you wordpress dashboard) so I thought I should post in an opinionated way about coffee as a couple of things have been eating away at my brain. It has been a real pleasure writing this blog over the last fe...

  • The Coffee Professional Beginners Guide

    jimseven.com 11 Aug '15, 6am

    : I’m going to cheat here, and suggest you buy this second hand so that it sneaks in under budget. There are usually tonnes of copies available of it too, so it shouldn’t matter if lots of people buy it. It’s a bit of a weird choice. The reason I’ve recommended it is because it is a f...

  • Seasoning a coffee machine

    jimseven.com 24 Aug '15, 5pm

    Again you tackle the unquestionable and obvious James, very nice. While I am in the group of those that have blindly seasoned without question, I do it for a few different reasons than that of the machine being to clean. I do it because I am always wary that there may some last little...

  • traditional vs free pour macchiato, insight on what a macchiato really is

    So what exactly is a macchiato these days?

    jimseven.com 19 Aug '15, 1pm

    This hasn’t exactly been bugging me but perhaps it is worthy of some thought. In all the talk of “traditional” cappuccinos (let’s not get started again on the absurdity of thirds) there is another drink where the role of tradition is becoming questionable. These days there is a huge v...

  • An Analysis of Nespresso

    An Analysis of Nespresso - Part I

    jimseven.com 21 May '15, 8am

    This is the first in a little series of posts looking at how and why Nespresso works the way that it does. There’s a few things I think when it comes to Nespresso: 1). We continue to underestimate their success, and their ability to leverage technology to overcome hurdles of quality. ...

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