The time has finally come... after all the speculation, rumors, and even modifications, there is finally a new addition to the Niche lineup; the Niche Duo. It mysteriously appeared on their website on April 1st, and maybe even caught some folks off-guard, but it's no April fools joke. The Duo is real and I've got one....
There is one four letter word... that can get many modern-day, third wave baristas all up in their feelings, and that is dark. The lowly dark roast, although it has been the historical standard in coffee for decades, and considering there is a good chance it was the first kind of coffee you and most likely everyone...
Some of you might remember... that back in March I made a video that was a direct, side by side comparison of two espresso machines. The $500 Gaggia Classic, and the $5000 Linea Mini, Both of course, in the most basic terms, apply pressurized water onto ground coffee, essentially the fundamental definition of espresso. But like any hobby,...
We are in the golden age of the subscription... and you can get nearly any item you want on one. There's pet toys, beard oil, yoga pants, pickles and of course coffee. In theory the idea of a coffee subscription is great. You can stay stocked without thinking about it and try quality roasters from all...
Since the latter part of the last decade... there's been a lot of talk about industrial automation, and the coffee industry hasn't been immune. It seems we've started small with automatic tampers, espresso machines, and milk steamers, but the next logical step is replacing the most inconsistent part of the process: the barista. Now after the...
Espresso drinks aren't all that complicated... and even though there is so many you could fill a small book with them, they are made up of two ingredients, espresso and milk or water. In this case I'm talking about the latter, more specifically the Americano, and by association the long black. Now, these two have very...
Instagram and I have a love/hate relationship... Of course I see it as a great place to share my work, connect with viewers, and even find inspiration. Yet, on the flip side it has a lot of blatant attention grabs for likes and shares, and many things that are purely for the visual aesthetics and not...
It's no secret that the future of coffee... as we know it is relatively uncertain, so it's important to do everything we can to preserve it. For many of us its become a hobby or a passion, and for some of us it's our livelihood. It pays our bills. So whenever I hear about someone trying...
There are few combinations of words... that would drive the relatively docile coffee nerd into fits of rage, but I think "instant Gesha" is likely one of them. Even though instant coffees in general have undergone what I would consider somewhat of a renaissance in recent years, still in certain circles the thought of putting some...
It's far too easy... and also extremely common for folks in the specialty coffee scene to dunk on Starbucks, but today I want to give you some reasons why they actually deserve a little respect. Of course, this isn't a "we should all love them" kind of video, and they most definitely have their flaws. I...
Each Standart issue contains... some new and unique perspectives on some of the topics affecting coffee, and many of them aren't top of mind, which is why I enjoy them so much. The current issue, number 22, focuses mainly on the how animals contribute to our coffee experience. Whether it be the obvious, as they provide...
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...
Life is full of milestones... like getting your drivers license, moving out on your own, and of course your 100th YouTube video. The latter being what we'll be celebrating today. Putting together videos like this isn't something I'm used to doing as its pretty far outside of my normal program, but these more candid videos are...
Just like any other industry... we here in coffee tend to pick up some trends from time to time, for better or worse. Resistance to these trends is futile. No matter how hard you try, you can't escape them. They'll invade your Instagram feed. They'll litter your favorite coffee subreddits. They'll even rear their heads within...
I have a love-hate... relationship with flavor notes. In some ways they seem to be pretty helpful. Like a road map directing us in the right direction in picking coffees we'll likely enjoy. It seems like a pretty simple overall. Do You like fruity coffee? Look for fruit notes. Do you like chocolaty coffee? Look for...
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...
I've never paid... this much for a cup of coffee, and I don't know if I will again. Yet, I've got a lot to say about it. This $35 cup of coffee is only ten ounces and that is pretty excessive. Okay, it's really excessive. But there are some reasons for that astronomical price, and in...
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...
It's coffee time... with your friendly neighborhood Sprometheus. This is the first episode in a new series, which will aptly be called "Coffee Time". In this series I will be front and center talking about all things coffee, reacting to other coffee videos or news, and maybe just sitting down for coffee with a guest. As...
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...
Saying goodbye to... the pour over will be a difficult pill to swallow for some. If you were to tell me a year ago I would be advocating for the demise of the pour over in cafes I'd think you were crazy. Yet, I think as time goes on it will fade into the specialty coffee...
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...
The pitcher does not make the pourer... but it can help you progress. As we all learn and advance in our abilities we also develop our style. The type of latte art pours we prefer can definitely be assisted by the pitcher. Over the years my style has changed, and my preference in pitcher has changed...
Geishas are a coffee varietal... known throughout the specialty coffee industry as the best of the best. They routinely win awards and attain ridiculously high scores from professional coffee graders (Q graders). This is because they are extremely crisp and clean, and known for their delicate flavors and floral notes. They aren't cheap either. The expense...
Cold brew coffee... is a drink you won't find in my hand. Now, before you cold brew fans get all fired up, let me just say two things. One, this is my opinion, and I'll explain it to you. Two, I'm not trying to convince you not to like it, I'm just presenting my thoughts on...
I love my Linea Mini... it's one of my most prized possessions, which I'm sure was obvious in my year one review. So when I sat down to write this two year update on my ownership experience, I really dug deep. Thinking about the times I was frustrated, or annoyed with the machine trying to leave...
As I bid farewell to 2018... I can't help but look back on a year that has brought me many challenges, successes, and cups of coffee. Starting this blog was only one of many new additions to my life in 2018. I also continue to co-host a coffee focused podcast with three friends. I've become a professional...
It's easy to fall into a routine... and begin to take the things you have for granted. I do my best to step away from those feelings when they creep up, but I'm only human and sometimes you need something like the holiday season, or more specifically Thanksgiving to bring you back around. Even though Thanksgiving...
Travel and coffee... Often go hand-in-hand. Usually when I’m headed out into the wild blue yonder I do all the research and develop an epic coffee crawl. I always love to experience the local coffee culture when I’m traveling, but sometimes you go somewhere that doesn’t really have a coffee culture. Or you just don’t want...
Similar to most other industries... the struggle to remain relevant is always there in specialty coffee. Things are changing rapidly, even if it doesn't appear that way. Behind the scenes at some of the worlds best, and even relatively unknown cafes and roasters there is industry changing movements going on. Outside of the cafe level, there...
In my training I always harp on one thing... Intention. This is key to being not only a successful coffee professional, but in my opinion, a human being. Oftentimes we are intentional without even knowing it. It's ingrained in our routines, our day-to-day lives. But as this is a coffee blog, I'm going to write about...
Higher pay for baristas is always a hot topic… among, you guessed it; baristas. The conversation can get heated, and the overwhelming consensus among baristas is the pay should be higher (obviously). After all, being a good barista is a position that requires a lot of patience, skill, and time to master. Plus, beyond that you...
The Leva truly is a piece of art... the hundreds of photos I've seen since its announcement really don't do it justice. My initial thoughts when I first saw it in person where that of intrigue and an excitement. The Leva marries together a very raw, visceral look, with also a very classic beautiful simplicity that...
Coffee is a global community... so we should be involved globally. This is easier said that done, but when the opportunity arrises we should all be jumping on it. Recently, I had my friend and fellow coffee professional Pablo on the SproCast podcast to talk specialty coffee, and to promote a cause close to his heart;...
One of the questions I often ponder... is how can specialty coffee bridge the gap and bring in more customers from the commodity side. Often times, people tell me its because specialty coffee is price prohibitive. I feel like this argument isn't all that legitimate, because we all spend our money on things we enjoy. Another...
It's been nearly fifteen years... since I've smoked any marijuana. I did dabble in it through the first year or two of high school, but as I changed career trajectory to move into law enforcement I dropped it. I remember it fondly, and I've always liked it more than alcohol for many reasons. The main of...
There’s a colorful phrase comparing opinions… to a certain part of the human anatomy, and its not untrue. We do all have our opinions, and they are all valid. Every industry has it’s trends, and pressures to like the things other people are liking. But if we are true to ourselves, and in this case to...
Espresso is complex beast… And it’s hard to nail it down to a one-size fits all program. Of course the standard espresso extraction these days is using 18 to 21 grams of coffee, 9 bars of pressure, for 25-30 seconds. Yet, I recently read an article from the Specialty Coffee Association (SCA) about a survey given to...
