For a while all has been quiet on the Uber front. We shuffled some stuff around at the roastery, and as part of it we chose not to cut the old Uber into the new worktops as we planned to upgrade – the new Uber having a different (smaller) cutout.
The new Uber arrived today and [...]
I’ve been thinking more and more about the tiers of tastiness when it comes to not only coffee, but any food or drink. I think this was probably triggered by the whole aerating thing.
Having tasted coffee that had been aerated, as well as coffee brewed with aerated water, against a standard brew there had been [...]
I am very much aware that promoting my own products or business on a personal blog very quickly spends any currency of goodwill that I might have built up.
There are, however, rare instances where I think it is entirely worth it and this is one of them. There is more information about the coffee [...]
At the London Gastronomy Seminars I was given a Mypressi Twist to play with by the UK distributor. I had been toying with buying one having seen the hype online, so this was a rather pleasant surprise.
I didn’t really get a chance to play with it til yesterday afternoon. I’ve played with it some more [...]
This post is really for coffee consumers who want to develop their palates, which leads to coffee becoming more enjoyable.
I had been in coffee well over a year before I really began to develop my vocabulary and descriptive skills, and that is probably more embarrassing as I had done some work in wine beforehand.
What does [...]
I gave a short presentation at the first London Gastronomy Seminars event, which was a small forum on the topic of extraction. I learned a great deal from the other presenters – Tony Conigliaro from 69 Colbroke Row, wine writer Jamie Goode and chemist John Forbes from Treatt.
I might upload the presentation slides I used [...]
By seasoning a coffee machine – I am talking about pulling a few shots per group having done a chemical clean. Conventional wisdom says that if this is not done then the coffee will have an unpleasant metallic tang to it, because the machine is “too clean”.
Something about this just doesn’t sit right for [...]
For those of you unfamiliar with The Sprudge Report – shame on you! The site is a splendid piece of awesome put together by Zachary. The latest headline makes a very valid point, relevant to more than just the four bloggers mentioned. (Screenshot, because I worry the link won’t work by tomorrow!
I’ve really enjoyed the discussion going on after this post. One comment that stuck in my mind was Aldo’s Fazenda Kaquend COE Vs Maxwell House experiment. It definitely affected some decisions I made when I was choosing coffees to take with me to a public cupping I did in East London as part [...]
