I know not everyone loves these... kinds of videos, but if I can be honest, I really do. Being able to just focus purely on brewing coffee, beautiful visuals, and the added dimension of a unique musical track really is the kind of vibe I want to cultivate on a Friday morning, especially as we start...
After the latest espresso anatomy... episode featuring the Slayer shot there was quite a few comments asking for the next entry to be a deep dive into blooming espresso. So, ask and you shall receive. Of course, the concept of blooming coffee isn't brand new, but when it comes to doing it with espresso, that is...
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...
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...
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...
