Paper coffee filters... seem like one of those simple pieces of coffee brewing that pretty much don't get much love in terms of updates and innovation, until now. CAFEC has entered the filter fray with something new. Just a few short months ago they started offering roast specific coffee filters. Using their proprietary hot-air drying method...
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...
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...
Extraction is a dense topic... and this experiment may lift off a bit of that density. It will provide some answers, depending on how you feel about my scientific methods, or in some peoples views, lack thereof. Armed with an idea, a refractometer, and two bags of the same coffee I decided to dig in to...
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...
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...
Thats right, I quit... my roasting job as the head and director of coffee at a local cafe here in San Diego. I'll spare you'll the details as to why, but long story short new investors came in and decided I wasn't an important part of the staff. Did I mention I also designed and ran...
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...
The Viennese is one... of my personal favorite specialty espresso drinks when I have a bit of a sweet tooth. As you may of gleaned from my previous posts and videos, I don't do a lot of flavored espresso drinks. Yet, the Viennese is a bit different. It's a classic, and most shops (at least here...
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...
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 KB90 dropped... out of nowhere. It gets its namesake from Kent Bakke, former La Marzocco CEO and current Board Chairman. He is also the pioneer of the newest and most exciting feature of on the KB90, the 'Straight-In' portafilter. It's something he's wanted to develop for years, as part of his continued vision to make...
As a coffee professional... I'm ashamed to admit I've never been to Portland. Considering the sheer amount of amazing coffee in that town it is most definitely on my must-go list. As part of that pilgrimage visiting the fine folks at Dapper & Wise will be on the itinerary. Since I've already had a couple of...
The debate has raged on... for as long as I can remember, or at least the time I've been in specialty coffee. Which granted, isn't that long. But since I began my career I've heard, read, and contemplated all of the definitions for the differences between the beloved cappuccino, and the rising star, the flat white....
Australia's espresso game... is top notch. Considering drip coffee is a relatively new beverage there, the espresso market has had a lot of time to mature. With big names making the move across the pond, like Toby's Estate, and Proud Mary, Campos Coffee didn't want to miss out on North America's exploding coffee culture. Based in...
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...
Those who know me best... would describe me as a purist. Whether it’s my taste in coffee, cars, or most things in my life. Simple is usually better. I also am not a sweet drink person, but it’s the season for pumpkin spice and peppermint mocha. So I decided to grab a couple of La Colombe’s...
I've never been to Denmark... but if I go I know I'll feel right at home at the Coffee Collective. In 2007 they opened in Copenhagen with a great mission. To create "exceptional coffee experiences in a manner that gives better living conditions to coffee farmers across the globe". This practice is common within the third...
It's no surprise... that the internet is filled to the brim with opinions about the benefits, or consequences of freezing your coffee. We all know what they say about opinions, and we all know its true. Yet, when it comes to freezing coffee there are two schools of thought. Each is backed by science, but only...
This was my second visit to Coffee Fest... and I'm sure won't be my last. Compared to my first experience a few new things have occurred to me about the show itself that I didn't experience the first time (Anaheim in 2016). These things are all based solely on my position within the specialty coffee community,...
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...
I've never been to Philadelphia... but I hear its Always Sunny, and the cheesesteaks are to die for. Yet, apparently the City of Brotherly Love is also the home of the growing coffee company La Colombe. My first experience with their coffee was visiting my sister in Chicago. It was June, it was humid, and I...
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...
Recently I was having a conversation.. with a stranger (lets be real, it was on Bumble. I'm single ladies, come at me) and I was asked how I developed my knowledge in the coffee industry from a technical dispatcher to a Director of Coffee in a short three years time. All the while never having worked...
On espresso bars around the world... there are a variety of steaming pitchers. They are all intended for the same basic purpose, to pour steamed milk into coffee. Yet there are many differences ranging from the subtle, to the blatantly obvious. Some even have no handles if you can believe that. Having used quite a few...
It's been rumored that Cuvee Coffee... was the first company to successfully keg and tap cold brew. Whether thats a fact or not is besides the point, but a company that is looking to innovate in the industry is a company that I respect. Cuvee, like many specialty coffee companies, is developing relationships with farmers to...
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 still early days in my roasting career... but its safe to say I'm addicted. Yes it can be repetitive, frustrating, and downright intimidating. The first time I stood beside the Diedrich all by myself I felt a sense of fear, pride, and determination I haven't felt in years. I've even read a book, which I...
As an industry legend, and pioneer… George Howell began the coffee company that would take on his namesake in 2004. By this time he had already been in the industry since 1974. George sold his first café, The Coffee Connection, along with its other 23 locations, to Starbucks in 1994. As a visionary in the industry of...
Spring has sprung, so Japanese iced coffee is on the menu... at my house, and it should be at yours too. The beauty of this is its cold, but its brewed using hot water so it still brings out the unique flavors and sweetness of the coffee you're using. If you drink this next to cold...
I really like the folks at Manzanita Roasting… They are always excited to take part in our community events, assist and collaborate with other coffee professionals, and are just all around good people. When Weston (the head roaster) invited me up to their roastery and new café build-out, I absolutely had to take them up on...
Just like many other things in life starting with a solid foundation is vital... and coffee is no different. So lets start with the basics of pulling a shot of espresso like a pro. In this tutorial I'll go over the items step-by-step. As I'm doing this from home I've excluded a few of the Specialty...
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...
It may not be a household name… But it’s close. Just a few short years ago I started seeing little brown bottles, and cartons of their cold brew pop up at nearly every grocery store. Stumptown Coffee Roasters has been around for quite awhile, since 1999 to be specific. They’ve been instrumental in the slow and...
Love em' or hate em', distribution tools are here to stay… It’s rare to walk into any specialty coffee shop these days and not see a distribution tool of some kind sitting on the bar. Nearly every company that produces coffee tools has come out with their own version. They vary in shape, size, and material,...
To celebrate Valentines Day I found it appropriate to start out with the heart design... Which is coincidently one of the most basic, but foundational designs in latte art. Even as a basic design, there is a lot going on in a short period of time. I felt a video would be a better representation than just...
It’s been a year since the Linea Mini graced my kitchen... I threw out an entire kitchen table and chairs to make space. No regrets. Having the ability to make café quality espresso in your kitchen is every coffee enthusiasts dream. Once that dream becomes a reality, the possibilities are endless. For example, I drink a...
Step One The Aeropress is one of my favorite by-the-cup methods of coffee brewing. What you'll need is the Aeropress cylinders, the cylinder screw top, a filter, something to stir it with, a gram scale, and of course a cup. Once again I'll be brewing this to my tried and true 1:15 brew ratio of deliciousness....
Balance isn’t just for tightrope walkers... It’s also an important factor in specialty coffee. What it means is no single aspect overpowers the others. Instead they help make each other better in contrast. For example, this is why salt and caramel is so good together. They are complimentary, they balance each other, and together they create...
It’s essential to all life on earth… and a proper cup of coffee. Water; it makes up a total of ninety-eight percent of your coffee beverage. Think of the blood, sweat, and tears that went into bringing those beans into your kitchen. How can you not give them a proper bath after that journey? In this...
As a coffee purist I’m not a fan alternative milks… I feel like they tend to change the coffee too much. Almond, coconut, macadamia, soy, or rice, they all take away from the unique aromas and flavors that they should be elevating. So I was skeptical when I saw a sudden, and constant stream of promotions...
Step One Pick out which sweet, sweet bean you're going to brew and weigh it to your desired amount. I personally always brew drip coffees to a 1:15 brew ratio, so in this tutorial I used 23 grams and aimed for 345 grams of filtered or bottled water. Using the right water is essential as it...
A cup is just a vessel... that holds a liquid, and you drink out if it. Some are short, some are tall, some are glass, and some are ceramic. Its not until you think about it as another tool of the craft of making, and enjoying coffee, that you start seeing them in more specific terms....
In the world of specialty coffee... there is one word that strikes fear into a coffee nerds wallet – Geisha. No, I’m not talking about the Japanese hostesses; I’m talking top-tier coffee. Geisha is believed to have originated in the Gesha village of Ethiopia. This coffee varietal is known for its clarity, sweetness, and aromatic...
As a coffee enthusiast born out of the third wave... I tend to cringe at the term “Italian Espresso”. It’s not that it can’t be good, it’s just not on the flavor spectrum that I usually go for. Generally Italian’s roast quite a bit darker for their espresso than most of the modern specialty coffee roasters...
