The time has finally come... for me to choose my first coffee for Little Giant Coffee Roasters. If you're new around here, over the past few months my professional life has been turned upside down. The company I was roasting for brought in investors who didn't really seem to care about coffee. So with just an...
I've talked a lot... about how to make the best espresso, but not a ton of attention has been given to the best milk for coffee. I did talk a bit about raw milk awhile back, but I guess the universe realized this and dropped this article from Barista Magazine in front of me twice in...
It's time for a tamper comparison... and the two puck pressers I'll be looking at this week are the ever popular Barista Hustle and the Pullman Big Step. These two tend to be a couple of the most popular options in the specialty coffee industry. You'd be hard pressed to find at least one cafe out...
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...
The Fellow Monty... not to be confused with the "full Monty", is a newcomer to the milk cup market. At least they seem new to me, I didn't see them popping up until the last couple months. They looked intriguing to me, as I do love all things without handles (note my favorite handleless milk pitcher)....
I'm late to the Niche Zero... party, but if there's one thing I've learned as a somewhat sociable adult, its never show up to a party on time. So here I am. Thankfully a local coffee lover reached out and allowed me to borrow their beloved Niche Zero in exchange for my beloved Lux-D. Seemed like...
https://youtu.be/1h7MqE5Sz-I 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...
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...
Linea Mini reviews are so... hot right now. In fact, they have been for years. Ever since I published my year one ownership review roughly three years ago, it has been my one of my most popular posts ever on the blog year to year. Recently I saw Chris Baca threw his 5-panel hat into the...
It's officlally Peppermint Mocha... season so I figured it's time to break out this recipe. It's by far my favorite seasonal coffee drink, and as I say on most of these recipe videos I don't drink flavored coffees often. It's also one of the easiest as far as recipes go, especially specialty coffee quality wise. Just...
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 debate of freezing coffee... is still raging both inside and outside of the specialty coffee industry. If you ask coffee legend and roaster extraordinaire George Howell he will tell you that freezing coffee is great way to store it. Even so much that he does it to a lot of the coffees that come from...
The PuqPress Q2... is by far the most expensive tamper I've ever used. It's $1,080 price tag sets it apart from my trusty Pullman Big Step at a measly $165. Which is already pretty expensive for a tool used for such a simple task. But I never really sat down and thought that the tamper needs...
The rippled heart... is always a nice way to stay in touch with the basics, but adding a little style. Personally, I prefer to do the slow style versus the quicker tighter wiggles because it's easier to focus on symmetry. Plus, I just like the contrast between layers. If you're into the quicker style, all you...
I've never paid... this much for a cup of coffee, and I don't know if I will again. Yet, I've got a lot to say about it. This $35 cup of coffee is only ten ounces and that is pretty excessive. Okay, it's really excessive. But there are some reasons for that astronomical price, and in...
The Café Cubano & Cortadito... are a mix of all things tasty. Think about mixing brown sugar, espresso, and half & half. I know, I know, you put them all together and you're going to have a good time (as long as you aren't lactose intolerant or vegan). In this video I'll go over how to...
It's time the Flair faces the Rok... in a head to head battle to see which hand pressed espresso machine will come out on top. To keep things fair I was able to get a standard group head for my Flair to make it more of an even competition with the Rok. I also crowed sourced...
Cafe Concetto's metal filters... for the Aeropress has entered a ring that isn't extremely full of challengers. I've seen them bounce around online a few times in the past, but it seems that no one has fully perfected it...yet. At least to have it stand up to the tried-and-true paper filters. For those who have followed...
Raw milk is illegal... in some places, included many states in the United States. It's believed to be because of the level of bacteria that is in the milk prior to pasteurization. The process in which cold milk is quickly heated, then quickly cooled to kill of any harmful bacteria. This process may have some effects...
To stir or to swirl... that is the question. This question has been plaguing espresso lovers since James Hoffman's video revealing the huge disparity in flavor and strength without stirring. Personally, I've always gone back and forth depending on the availability of a tea spoon, or if I just feel like looking fancy. I feel ashamed...
It's coffee time... with your friendly neighborhood Sprometheus. This is the first episode in a new series, which will aptly be called "Coffee Time". In this series I will be front and center talking about all things coffee, reacting to other coffee videos or news, and maybe just sitting down for coffee with a guest. As...
https://youtu.be/BtUKolFCSk8 Pumpkin spice has arrived... in nearly all the cafes around the United States, and likely all of the Starbucks all over the world. I'll give you a moment to rejoice if you're excited for the taste of Fall. Done? Okay, but if you're like me, and you're a bit of a purist you don't tend...
Being a home barista is tough... at times so having some hacks (or tips) is always a plus to help save time and waste. So I decided to put together a video of my three favorite home barista hacks that have helped me and I'm sure would help you. I should also preface this with these...
Home roasters come in... all shapes, sizes, and prices. This one, the Hive Roaster, is small, portable, and looks like a bee hive (hence the name). It's also affordable, clocking in at a price of $70 and made by hand by Hive's only employee, Mathew. He is currently trying to raise money via a Kickstarter campaign...
ONA Coffee has dropped the OCD V3... and it's time to find out if its a step forward, or just more of the same. For those who have been following along with my personal love-hate relationship with the OCD (ONA Coffee Distributor) tool you know that I've been both a huge proponent of the tool, and...
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...
Blooming espresso is all the rage... right now thanks to the outspoken coffee consultant Scott Rao and his involvement with the Decent Espresso machine. Since that machine has near endless controllability (for better or worse) he's found a way to max out extraction while also incorporating the use of Aeropress filters. So I decided to swap...
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...
Inverted tulips are a... unique twist on a classic pour. They aren't extremely advanced either, but they do require some finesse that isn't all that common in latte art pours in general. By finesse I mean you have to turn the cup one hundred and eighty degrees to complete the inverted tulip pour. So the biggest...
Steaming milk is a tough skill... to master for any new or intermediate barista. For myself, I would go to work with a gallon of milk every weekend and be steaming milk alone in the shop through the morning. This helped build my understanding for what it takes to master the skill, but that said, even...
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...
https://youtu.be/k9tC0VXye-o The Cortado is one of my... go to espresso drinks. Theres nothing better than a little espresso beverage and not spending a fortune. Especially when you're like me and usually hit at least three coffee shops when I go out. It's easy to get over-caffeinated and up feeling a little wonky. So keeping things small...
Now that the Flair... has been on my counter for a month or so, and I've pulled quite a few shots with it I think it's time to do a review for it. The model that I have is the Signature Pro, which comes with a pressure gauge, updated stainless steel pieces, an additional portafilter, a...
Summer has arrived... at least here in the United States, and having just passed by the 4th of July I wanted to do a quick video about one of my new favorite summer espresso drink featuring something quintessentially American. While everyone is talking cold brew (which I dont like) and I already did a Japanese Iced...
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...
Distribution is key to extraction... but are all distribution methods created equal? The answer is an unequivocal no, but it is far more complicated, and really the reason why is beyond my understanding. I've been hearing about distribution tools having negative effects on extraction, and more importantly (in my mind) taste. Finally, armed with the curiosity,...
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...
Making espresso is fraught potential mistakes... that can and will effect the outcome of your drink. Most of the common mistakes are easy to avoid, and just require a bit more focus, or breaking a bad habit or two. The three mistakes I cover here are simple fixes, but in my experience are prolific with baristas...
Saying goodbye to... the pour over will be a difficult pill to swallow for some. If you were to tell me a year ago I would be advocating for the demise of the pour over in cafes I'd think you were crazy. Yet, I think as time goes on it will fade into the specialty coffee...
Hearts are great... but let's face it, a winged heart is better. On the last latte art tutorial I walked you through creating a rippled tulip. This is basically the same, in terms of the base, but instead has just a happy little heart on top. When you're pouring this design think of yourself as the...
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...
I saw this all over... Instagram this week. Both coffee consultant Scott Rao, and notable coffee scientists Socratic Coffee brought this interesting process to light. It definitely seems counterintuitive to that adding an Aeropress filter or two to your portafilter when pulling shots of espresso would increase total dissolved solids (TDS) and in turn increase the...
Creating a roast profile... isn't rocket science. There are some rules I subscribe to, but generally I approach each coffee with an open mind. Of course the coffee's origin, elevation, and the processing are all factors. But there is nothing like starting on Cropster with a blank slate and trying to find the key to unlocking...
Latte art in to go cups... is a totally different beast than your average porcelain pour. Outside of the fact that I think coffee is best enjoyed in for here cups, having the option for to go is non-negotiable. Especially in Westernized societies that are always on the go. At work we even switched our till...
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...
Counter Culture is a veteran... in the specialty coffee industry. Born out of North Carolina in 1995 this wholesale juggernaut has always put a main focus on quality coffee, education, and sustainability. Their story is full of breakthroughs and pushing the industry as a whole forward. Before it was the industry standard, they put their money...
The pitcher does not make the pourer... but it can help you progress. As we all learn and advance in our abilities we also develop our style. The type of latte art pours we prefer can definitely be assisted by the pitcher. Over the years my style has changed, and my preference in pitcher has changed...
Geishas are a coffee varietal... known throughout the specialty coffee industry as the best of the best. They routinely win awards and attain ridiculously high scores from professional coffee graders (Q graders). This is because they are extremely crisp and clean, and known for their delicate flavors and floral notes. They aren't cheap either. The expense...
When teaching latte art... I've noticed that regardless of the persons previous exposure to it, ranging from some to none, most tend to have one or more of these three issues. Pouring too fast or too much to start, not pouring with enough velocity, or not lifting prior to the pull through. Don't let these get...
Elixir is one of those... roasters that you hear about pretty often if follow the specialty coffee industry as closely as I do. Personally and professionally I have a ton of respect for them. For a roastery that is relatively young (established in 2010) they've really managed to create a name for themselves. They're a highly...
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...
