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
A few concerns about the survey – I’m generally not blindly trusting of self reporting of wages (in any industry). I saw numerous tweets from Australian coffee people stating that the numbers looked somewhat inflated, and that fits with the discussions I’ve had with various people ove...
I began to wonder if pressurised brewing could be applicable to more than espresso. Cold brewing (not icing hot coffee to dilute, but brewing with ambient/cool/cold water) is often a little disappointing. While you can get a balanced and tasty brew you sometimes miss out on some of th...
One of the best bits of my Symposium this year was working with some of the speakers in the run up to this. My role on stage was to introduce and to host a couple of panel debates, and also try to offer some insight into the Symposium to those talking there for the first time. I had t...
Restaurants serve coffee because they are expected to. “Get rid of espresso!” we tell them. In the USA this may actually be viable but in cultures where espresso was used to make coffee expensive and desirable that is more difficult. I once got incredibly excited because a restaurant ...
So should we all be using lever machines? Should all pressure profiling machines be dialled into to exactly replicate that curve? I don’t think so – unless you want a good solution immediately with a minimum of work. The lever profile is something of an accident resulting from the ini...
There’s something pleasingly damning about the phrase “Formula retail use” for a chain. It is also pleasing to see this so clearly detailed out, in a relatively objective way. That aside – it is interesting to see how far you could go under these definitions without technically being ...
Pressure profiling is immensely frustrating. You change a profile and you change the flavour, there is no denying the impact of changing pressure during the shot on the taste in the cup. Please note that this doesn’t mean the cup is improved, only different to before. Most of the time...
Most people working on improving their water will use something like a Brita filter. These do remove unpleasant tastes and odours, but they do’t really soften the water very much, and you’ll still have a relatively high TDS. Not recommended for optimal results. The other option for ho...
