#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

  • On Geisha

    On Geisha

    jimseven.com 18 Jul '16, 4pm

    The World Barista Championship, and the World Brewers Cup in Dublin this year produced two worthy champions. They also produced a lot of discussion about one particular variety: Geisha 1 . The reason for the discussion was the dominance in the competitions of this one particular varie...

    Related:
    1. On Geisha jimseven.com 20 Jul '16, 8am
  • On Geisha

    jimseven.com 20 Jul '16, 8am

    The World Barista Championship, and the World Brewers Cup in Dublin this year produced two worthy champions. They also produced a lot of discussion about one particular variety: Geisha 1 . The reason for the discussion was the dominance in the competitions of this one particular varie...

    Related:
    1. On Geisha jimseven.com 18 Jul '16, 4pm
  • A love/hate relationship with espresso

    jimseven.com 15 Jul '16, 5pm

    Brewing as art? I never understood that. Craft? Certainly. But art? I think the question you posed is an interesting one. If someone were to walk into my shop and order an espresso, how confident am I that the next shot would represent me, the shops and the coffee properly? I’d say th...

  • A customer conundrum

    jimseven.com 04 Jul '16, 11am

    A customer conundrum July 4, 2016 read I’ve brought up the idea previously of needing to grow the number of customers choosing to drink coffee at independent businesses. The growing number of business aren’t bringing enough new consumers to the market so are fighting over ever-shrinki...

  • Automation And Espresso

    jimseven.com 20 Jun '16, 8am

    What we see today as the role, or the definition, of a barista is going to change completely. This isn’t wishful thinking, this isn’t fear mongering. The impending role of automation is something we will have to come to accept. In the future the role of the barista will involve puttin...

  • The problem is delicious is easy

    jimseven.com 09 Jun '16, 4am

    Coffee often looks to fine dining for inspiration. It’s not a surprising source of ideas, because they seem to have overcome a few challenges that coffee faces: They seem to have overcome barriers of pricing The guests are open to new experiences The guests are happy to be in the hand...

  • A culture of throwing stones

    jimseven.com 09 Jun '16, 2pm

    I read the piece in Eater, by Matt Buchanan, titled “Maybe Just Don’t Drink Coffee ” because quite a few people were joyfully sharing it on twitter. My reaction is perhaps different to most people’s. I’m not saying that it is a badly written piece, quite the opposite. It’s very well w...

  • "There really is a need to better define what we are talking about when we use the term sugars"

    Sugars in roasted coffee - a conversation

    jimseven.com 19 Jun '16, 5pm

    James, your post highlights a real problem in the use of terminology by scientists and laypersons. Sugars, to a scientist, are a very broad category of chemicals. To a layperson, sugar is sucrose (a disaccharide comprised of a molecule each of glucose and fructose). Reports on coffee ...

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