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...
It seems every couple of months... a new distribution tool materializes out of the bottomless dark void that is third wave coffee gear economy. The WPM (Welhome Pro) ESPCUP is the newest contender to an already pretty full arena of tools. With big coffee industry names like ONA Coffee, Pullman, and Saint Anthony's Industries already having...
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...
As the saying goes... "necessity is the mother of invention", and this week's post is born purely out of my love for a simple and delicious cup of coffee. But I should back up just slightly and give a little context as to what I'm talking about. As you may of guessed I'm a big lover...
Roasting coffee at home... is a pretty highly requested topic, and I've only covered it in one video awhile back. But now, in this world where many of us are spending more time at home, it may be a good time to dig in a bit deeper. So in this video I'm breaking out one of...
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...
I found Jot Coffee... while scrolling through Instagram. Rarely do sponsored posts catch my attention, but at some point this hyper focused marketing has to work. So after watching their video pitch I did the unthinkable and made my way to their website. Similarly to their advertisement it was clean, engaging, and very well designed. The...
I'll be happy if... I never see the Dalonga coffee ever again. As a fan of all things coffee I was open to it. Yet the constant inundation of something that became popular via a platform as cringy as Tik Tok just isn't something I can get behind. Plus pumping out videos about it purely to...
Being the coffee nerd... that I'm sure you are (otherwise you may of made a wrong click somewhere) you've likely heard of or own something made by Fellow Products. They make all kinds of useful and extremely aesthetically pleasing specialty coffee gear. I mean, you'd be hard pressed to find another company that makes a better...
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...
I was very skeptical when... I heard you can brew coffee with vinegar. It just sounds like a terrible idea across the board. I mean, I love some balsamic vinegar on my salad, or for dipping garlic bread, but for coffee? I don't think so. Yet, I figured it would be worth a try as it...
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 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 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...
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...
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...
When teaching classes... I've noticed that regardless of the persons previous exposure to it, ranging from some to none, tend to make one of these three most common latte art mistakes These mistakes are pouring too fast or too much to start, which leaves you with a washed out surface and less room to pour your...
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...
In the spirit of full disclosure... I've had Linea Caffe's coffees a couple times before and have really enjoyed them. The man at the helm of Linea Caffe is Andrew Barnett, master roaster and longtime coffee aficionado. He began Linea Caffe with the goal of wanting to "turn people onto the flavors of the world's finest...
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...
The Melodrip is the new kid on the block... well, the pour over block anyway. Although, I may be doing some espresso experiments with it down the road. But I digress. I first took notice of the Melodrip after watching some of the Brewers Cup competitors using it. I did a bit of research on it,...
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...
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...
When I think of Swans... I think of that scene in Billy Madison. When I started progressing in latte art the Swan seemed like such a technical and unapproachable pour. Yet, as I began to become more and more consistent with my milk texture and understanding the dynamics of flow it really came pretty quickly. Like...
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...
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...
The IKAWA has become... an invaluable tool for coffee roasters around the world. Its small footprint, customizability, and ease-of-use makes it something extremely important to the business of roasting and developing coffees. The fact that I can take it home in the trunk of my Mazda MX5 and roast in my kitchen without setting off a...
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...
The classics are... classic for a reason. The Rosetta is an uncontested classic, and you’ll find a variation of it in nearly every craft cafe you walk into. Like all of the standard designs it’s also a building block to more complex pours. For me the Rosetta and I have a love-hate relationship. When I get...
Cascara soda has quickly become.. one of my favorite beverages when I've had one to many coffees. Plus, its fizzy, slightly sweet, caffeinated, and has antioxidants. It's also a byproduct of processing coffee, and was previously discarded or use to make a tea at origin. Today with the large push for sustainability the markets that buy...
In Los Angeles the options... for a place to grab a cup of coffee are near boundless. To become a standout cafe among hundreds of others requires more than just good coffee. A great location helps, a knowledgeable staff is of course a staple, but a unique style and culture is what pushes you past the...
Milk steaming consistently... is by far one of the skills that took me the longest to grasp. It's also a skill that I've found is somewhat challenging to teach. As a visual learner I've found videos and watching long-time baristas more helpful than anything else. With that being said practice make permanent, so prepare yourself to...
I'm a sucker for cool gear... but who isn't? Every industry I've ever worked in comes with its gear, and specialty coffee has a plethora new gadgets and gear that I always love to get my hands on. Steaming pitchers are of course one of those pieces of kit. In my fridge at home I've got...
Many great companies start in garages... and Equator Coffee is one of those companies. Founded in Marin County in 1995 by Brooke MacDonnell and Helen Russell Equator started with a goal of building a coffee company focused on quality, sustainability, and social responsibility. As they've grown from a garage based roaster, to a company that touts...
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,...
Like most coffee professionals... my Instagram feed is chalk full of some of the best latte artists. There is something so oddly satisfying about watching a skillful latte pour. Thats why I am always challenging myself and trying to add new pours to my playbook. As of late I've fallen in love with the slosetta. The...
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...
This isn't my first foray with Sweet Bloom... just a few short months ago I picked up a bag at a local shop that is a multi-roaster. I was immediately drawn to the bag. There is something about the black and white coffee shrub with the colored tag that really was magnetic to me. These bags...
Dialing in espresso is a fundamental skill... for any barista, home or professional. Being able to understand how grind size effects your brew time, flavor, and consistency is hugely important. Even though coffee is very much subjective about whats good, bad, or downright undrinkable, it's important to me to do my best to recreate the flavor...
One year, and twenty-four bags of coffee later... the first year of the La Marzocco Home Espresso Subscription has come to an end. If you aren't familiar with this subscription, here are the deets. The La Marzocco Cafe in beautiful downtown Seattle has a "Roaster In Residence" every month. These residents apply with their unique story,...
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...
The Aeropress has always been in this middle ground... between espresso and a French Press. On one hand its brewed under pressure, and on the other immersion is also part of the program. It's never been a favorite of mine, the cup just doesn't have the clarity I look for in black coffee, or the complexity...
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...
