I know, I know - it wasn't as if no one said Tokyo was going to be this hot but still - every time I set outside I am a little amazed at the feeling walking into a wall of moist heat.
Getting over the jetlag now, and feeling ok. Yesterday was a gentle introduction to [...]
-
Pages
Recent Comments:
- ExtractMojo (29)
- James Hoffmann: We did arrive at 18-22% based on taste. My issue is that people have become openly reliant...
- Daniel F.: So I have a question… You talk about taste vs. “science,” but where did we get...
- Coffee Fun: Thank you for all the links. This post was really very informative along with all the comments...
- James Hoffmann: I apologise for not responding to this sooner – it is a discussion that got...
- Brewed coffee and the UK (40)
- Coffee Brew: I have always loved brewed coffee over the espresso. I loved this post very much. Thanks for...
- David Latourell:
- Using a lever machine (17)
- Karl: Wow what a great article i am really impressed.. Just found this blog today and love the information...
- Clarified Coffee (14)
- herbalaire vaporizer: You are amazing! I will try to experiment on this too. So i can serve my friends a...
- ExtractMojo (29)
-
Top Commentators
In the last 30 days:- Daniel F. (2)
- Coffee Brew (1)
- The Marco Über Boiler (5598 views)
- Complete Blog links page (4654 views)
- French Press Technique (4183 views)
- New Comment policy (4013 views)
- New Slayer Espresso machine (3855 views)
- Sugar (Part 1): Sucrose (3795 views)
- Videocast #4 - Stovetop/Moka Pot (3384 views)
- The cost of competition (3306 views)
- Maillard Reaction, Strecker Degredation and Caramelisation (3192 views)
- Introduction to lipids in coffee (3122 views)
Subscribers
This blog currently has 7860 feed subscribers, you can subscribe here.Popular Posts 2009
Photos








