With the ever growing popularity... around the world of specialty and third wave coffee, light roasts are becoming more and more common in cafes and kitchens. With lighter roasts come not only more unique flavors that can really showcase the coffee's origin and the roaster's skill, but they can also be somewhat tricky to brew well. Not...
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...
Dialing in espresso... is a skill, but it's not rocket science. Once you figure out the basics on manipulating the time and output (basically just grind size) you can dig into flavor. Of course you'll never be able to change a coffee's overall flavor profile. If you have a darker roasted Colombian coffee, it'll never taste...
