When it comes to espresso... and my series of videos taking deep dives into the many forms of this beloved beverage, I feel like one very important option is missing. Whether you call it the double, the normale, or embrace your inner Italian and call it a doppio, it's time I dive into the most common...
If you've worked in a cafe... you've likely heard the term "dying" or "dead shot" in reference to a pull of espresso that sits on the bar for a certain period of time. It's rumored that this trend came from Starbucks training, who gives a shot only 10 seconds after its completion before it's considered dead. Other...
If you're a coffee lover... you're also likely a lover of arguing the semantics and definitions of certain coffee drinks. One of those hotly debated espresso based beverages is the globally popular flat white. Some claim it is all about the addition of the legendary ristretto shot of espresso. Others say it is just a basic...
I promise you... this will be the last distribution tool review I'll do for awhile. It just seems like when it rains it pours, and recently a Duomo The Eight poured into my possession thanks to a lovely local espresso lover named Josh who was willing to part with it while I made a review. At...
Many of us enjoy... a nice shot or two of espresso on a daily basis, and spend a lot of our time and hard earned money trying to get the good shots. Yet, how many us can name and break down each of the three layers of espresso? We all already know a shot is pulled...
In a world... and industry that is increasingly becoming more and more automated, the market for hand-pressed espresso machines is still only growing in popularity. In that market the Cafelat Robot is one of the premium players, and having paid nearly $500 for it also costs a premium. It's unique vintage 1950's sci-fi movie robot styling...
I've said it before... and I'll say it again, consistently steaming glossy, smooth, microfoam is one of the hardest parts about being a barista. Even I have my off steams, but now there is a new product that claims to help you get that treasured latte art capable foam and it fits in the palm of...
If you haven't noticed... specialty coffee culture has a dump-truck sized notebook full of colorful lingo, and one of the most popular terms you'll likely hear is the "god shot". This blanket term is used to describe a shot of espresso so perfect, and so delicious that is it is basically an enlightening experience. The term...
With the ever growing popularity... around the world of specialty and third wave coffee, light roasts are becoming more and more common in cafes and kitchens. With lighter roasts come not only more unique flavors that can really showcase the coffee's origin and the roaster's skill, but they can also be somewhat tricky to brew well. Not...
Making a passable espresso on the Aeropress... is one of those horizons many have attempted, but no one has yet to really nail it. Even coffee industry heavy hitters, Fellow Products, took a swing at it with their Prismo attachment. Now, fast forward to today and the Joepresso is newest contender to enter into that arena...
Long before the days of caramel and whip... the macchiato was a mainstay on espresso bars around the world, and in most cases it still is. Yet like many drinks in the world of specialty coffee there are multiple ways to make it, and of course some debate. This small but mighty espresso based drink not only carries...
When it comes to espresso... there is one brew type that tends to be forgotten. The lungo espresso garners very little interest over the standard shot, and the notorious ristretto. Personally I rarely if ever see it on a menu, and when I asked about them on an Instagram poll many people mentioned having never had...
There are few words... that strike as much anger, post traumatic stress, and caffeinated rants in specialty coffee circles as Starbucks. It brings up a lot of feelings. For some its memories of our first barista job while being berated by angry Karens. For others it's the frustration of explaining to someone that a macchiato is actually...
Cold press espresso... sounds nice in theory. As the weather warms up the idea of an iced drink for espresso lovers sounds pretty amazing. I've heard whispers about a thing called cold press espresso, and it sounds like the perfect option. But is it really possible? The answer to that is actually a bit more complicated...
The single shot of espresso is one of the rarest... if not the rarest espresso drink in all of modern coffee and cafe culture. Ever since I began learning about and working in the specialty coffee industry (which is a paltry five years) a single shot has been a split double. That basically means you're likely...
Espresso myths are made to be busted... and that's what I'm going to do in this video. Of course there are far more than three myths about espresso. Yet the myths I decided to bust in this video are the ones that are pretty persistent and should really be put to rest once and for all....
The ristretto shot has had a wild ride... over the past ten to twenty years in the specialty coffee industry. In the early 2000's it was called the future of espresso. You'd find it in many cafes, and some who were even pushing the envelope and innovating in the industry. Espresso Vivace is the first that...
Since it's quarantine season... and I'm spending 99.9% of my time at home. So I figured there is no better time to do a video that's been highly requested, for some reason I don't fully understand. Yet, here I am and I'll be going over my morning routine. As a bonus, not only will I be...
The traditional cappuccino... tends to have a bad reputation in specialty coffee. For the life of me I don't really understand why. Maybe its the distinct lack of latte art. Or maybe its the perception that it doesn't take much skill to make one. Well, today I'm going to set the record straight on this espresso...
The wave heart... is most definitely one of those little known, little seen latte art pours. Personally, I don't think I've ever seen, or been served a drink with the wave heart in it. Nor does it get much love on all of those latte art focused Instagram accounts, which generally post everything from hearts to...
There are many debates within the coffee industry... and one of those debates that has been raging for years is flat vs conical burrs. The passion each group carries about their burr preference is up there with the Montagues and Capulets (yeah that's a Shakespeare reference, deal with it). Of course I have my preferences, and...
It may be hard to imagine... the Linea Mini needing some changes. It's true that it's a dream machine. Waking up and making my morning cappuccino on it is part of my daily routine that never gets old. But no matter how perfect it may seem, using it day in and day out for years you'll...
The future of espresso... has never really been questioned like it has been this last week, although I have to ask. Is anyone taking this whole study by Christopher Hendon and the University of Oregon seriously? I've seen it making the rounds online, and even had some readers and viewers reach out and ask me my...
Not all brew temperatures... are created equal. I feel like this topic is something that isn't talked about very often, but it can be hugely beneficial to your final cup flavor. For example, have you ever wondered why cold brew and hot coffee from the same beans taste so incredibly different? Well, that's down to a...
It's officlally Peppermint Mocha... season so I figured it's time to break out this recipe. It's by far my favorite seasonal coffee drink, and as I say on most of these recipe videos I don't drink flavored coffees often. It's also one of the easiest as far as recipes go, especially specialty coffee quality wise. Just...
It's time I clear up... all these rampant espresso machine misconceptions. Okay, maybe rampant is a bit aggressive, but they are surprisingly common. I mean, there are a few things I see at cafes, in homes, and get questions about regularly that should be straightened out. So with those things in mind I figured making a...
The PuqPress Q2... is by far the most expensive tamper I've ever used. It's $1,080 price tag sets it apart from my trusty Pullman Big Step at a measly $165. Which is already pretty expensive for a tool used for such a simple task. But I never really sat down and thought that the tamper needs...
The rippled heart... is always a nice way to stay in touch with the basics, but adding a little style. Personally, I prefer to do the slow style versus the quicker tighter wiggles because it's easier to focus on symmetry. Plus, I just like the contrast between layers. If you're into the quicker style, all you...
The Café Cubano & Cortadito... are a mix of all things tasty. Think about mixing brown sugar, espresso, and half & half. I know, I know, you put them all together and you're going to have a good time (as long as you aren't lactose intolerant or vegan). In this video I'll go over how to...
It's time the Flair faces the Rok... in a head to head battle to see which hand pressed espresso machine will come out on top. To keep things fair I was able to get a standard group head for my Flair to make it more of an even competition with the Rok. I also crowed sourced...
Raw milk is illegal... in some places, included many states in the United States. It's believed to be because of the level of bacteria that is in the milk prior to pasteurization. The process in which cold milk is quickly heated, then quickly cooled to kill of any harmful bacteria. This process may have some effects...
To stir or to swirl... that is the question. This question has been plaguing espresso lovers since James Hoffman's video revealing the huge disparity in flavor and strength without stirring. Personally, I've always gone back and forth depending on the availability of a tea spoon, or if I just feel like looking fancy. I feel ashamed...
Being a home barista is tough... at times so having some hacks (or tips) is always a plus to help save time and waste. So I decided to put together a video of my three favorite home barista hacks that have helped me and I'm sure would help you. I should also preface this with these...
Steaming alternative milks... adds a whole new level of difficulty to the already difficult task of steaming milk in general. The fact is steaming alternative milks isn't rocket science, but there are a couple little nuanced tips that make whole process, including pouring them, easier. To share these tips and tricks I picked up my favorite...
The one and one... is a go-to order for me when going into a cafe for the first time. If you don't know what the one and one is, its a split double shot of espresso, one is served straight, the other is served as a macchiato. It can be made in a traditional way (dry...
Blooming espresso is all the rage... right now thanks to the outspoken coffee consultant Scott Rao and his involvement with the Decent Espresso machine. Since that machine has near endless controllability (for better or worse) he's found a way to max out extraction while also incorporating the use of Aeropress filters. So I decided to swap...
Inverted tulips are a... unique twist on a classic pour. They aren't extremely advanced either, but they do require some finesse that isn't all that common in latte art pours in general. By finesse I mean you have to turn the cup one hundred and eighty degrees to complete the inverted tulip pour. So the biggest...
Steaming milk is a tough skill... to master for any new or intermediate barista. For myself, I would go to work with a gallon of milk every weekend and be steaming milk alone in the shop through the morning. This helped build my understanding for what it takes to master the skill, but that said, even...
Brew ratios and recipes... are often in the forefront of specialty coffee conversations. It's a road, or maybe more so a rabbit hole, that I traveled down to a huge extent when I first dove into coffee. Espresso gets even more complicated once you start using fractions for ratios as well. I've been so focused on...
Summer has arrived... at least here in the United States, and having just passed by the 4th of July I wanted to do a quick video about one of my new favorite summer espresso drink featuring something quintessentially American. While everyone is talking cold brew (which I dont like) and I already did a Japanese Iced...
A rose by any other name... would smell as sweet as a delicious latte with some rose art. I think that's what Shakespear said. Either way its time for new Damn Fine Tutorial for a new (at least new to me) design. Personally I've never been huge on latte art pours that aren't symmetrical. But since...
Distribution is key to extraction... but are all distribution methods created equal? The answer is an unequivocal no, but it is far more complicated, and really the reason why is beyond my understanding. I've been hearing about distribution tools having negative effects on extraction, and more importantly (in my mind) taste. Finally, armed with the curiosity,...
Espresso without the tamp... seems like some kind of witchcraft to me. Since I started in my specialty coffee journey I've never heard of such a thing. The workflow and preparation was the way it is, and the way it has been for decades. With the rise of distribution tools it was only a matter of...
Dialing in is one of... the more challenging things about being a specialty coffee barista. We're dealing with a lot of factors, and it can be pretty frustrating chasing that perfect shot. Dialing in can even be more daunting as a home barista. We generally don't always have other professionals to bounce our ideas and questions...
Making espresso is fraught potential mistakes... that can and will effect the outcome of your drink. Most of the common mistakes are easy to avoid, and just require a bit more focus, or breaking a bad habit or two. The three mistakes I cover here are simple fixes, but in my experience are prolific with baristas...
Hearts are great... but let's face it, a winged heart is better. On the last latte art tutorial I walked you through creating a rippled tulip. This is basically the same, in terms of the base, but instead has just a happy little heart on top. When you're pouring this design think of yourself as the...
Dialing in espresso... is a skill, but it's not rocket science. Once you figure out the basics on manipulating the time and output (basically just grind size) you can dig into flavor. Of course you'll never be able to change a coffee's overall flavor profile. If you have a darker roasted Colombian coffee, it'll never taste...
I saw this all over... Instagram this week. Both coffee consultant Scott Rao, and notable coffee scientists Socratic Coffee brought this interesting process to light. It definitely seems counterintuitive to that adding an Aeropress filter or two to your portafilter when pulling shots of espresso would increase total dissolved solids (TDS) and in turn increase the...
https://youtu.be/8wiPsXWs7QA Having the right tools... is key for any job, even making great espresso. Of course you need an espresso machine, but along with that there are espresso tools that make the job easier and more consistent. As I'm sure you know consistency is the key to success in coffee making. If you aren't consistent extractions...
The rippled tulip... is by far one of my favorite latte art pours. There is so much freedom in this pour in terms of both the base, the center, and the top of the design. You can really utilize the space and play around. With the rippled tulip, more so than any of the others, as...
Latte art in to go cups... is a totally different beast than your average porcelain pour. Outside of the fact that I think coffee is best enjoyed in for here cups, having the option for to go is non-negotiable. Especially in Westernized societies that are always on the go. While working as a barista I sent...
The great portafilter debate... has raged for as long as I can remember. Or at least as long as I've been in the specialty coffee industry. Which is a paltry four years. Yet, I've had my love affair with the bottomless portafilter. It was just a fling though. It was short, passionate, and messy. It splattered...
