I've seen a lot of espresso trends come and go... but one recent thing that seemed to make a quick re-emergence, and then subsequent disappearance, is the idea of compound chilling. The name itself may not ring a bell, but the image of syrupy espresso running over frozen steel whiskey ball seems to have made its...
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...
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...
