I had a brief moment to dig into a couple of books and was pleased to come across the following passage in Coffee: Recent Developments that was very kindly sent to me by Jim Schulman.
Not too long ago I posted on Home Barista about trying to find a good way to measure the density of coffee beans. 1
As always the paricipants there were way smarter than me and offered several interesting options. I dropped into the thread that this was part of my idea of a grand unified theory [...]
Also posted in Coffee, Espresso, Food Chemistry, Green Coffee, Opinion | Tagged Barista, blending, brewing, Coffee, cupping, drinks, Espresso, experiments |
Stumptown are the source of one of my most troubling coffee experiences, one that still haunts and nags at me today.
No one in the coffee industry really likes decaf. We excuse its taste, we get annoyed at how fast it stales, we treat it as a second rate coffee experience. I was in that camp [...]
According to the owner of the stoneworks auction website, I was one of up to 3000 users watching or participating in the latest auction. It went on for 9 hours and you had to feel very, very sorry for the Japanese who would have started bidding at 10pm and finished around 7am. (though [...]
Also posted in Coffee, Green Coffee, Opinion, Origin | Tagged auction, Coffee, costa rica, Daterra, esmeralda, Geisha, Origin, roaster, stumptown, varietal |
I am not going to write up the visit to Probat too much – Klaus has already done a great job at the Coffee Collective Blog.
However I think the photoset from the Probat Museum will be of interest to quite a lot of people. I’ve tried to add a little info to the pictures [...]
I haven’t managed to get around to sorting through the photos I took whilst there with Klaus, Casper and Anette. It was one of the WBC prizes – a trip to Probat to learn more about roasting.
I will post more once I’ve sorted the photos – the museum alone is worth the trip to [...]
Also posted in Featured | Tagged Coffee, probat, Roasting, wbc |
Whilst I am painfully aware that Tokyo is looming over me, today I finally managed to get hold of a GB5 (thanks to Darlingtons), though like a fool I forgot that they don’t ship to the UK with flow restricters and I didn’t order any.
So I pulled a few shots this afternoon and I now [...]
Tasty. I love that word. Its like delicious but slightly less camp. It implies, to me, more than simply tasting good – it implies moreishness and comfort, perhaps even satisfaction.
Those of you I encountered on my roadtrip, and Stephen especially, will be sick of this particular rant/”philosophy”. I will start with food, because food is [...]
Also posted in Food Chemistry |
Had a weird one today – a bag of coffee roasted in Spain that at first glance looked a very odd mixture of roasts:
It wasn’t until I broke one of the shiny ones open that I worked out what was going on. Inside the dark, sticky beans the colour wasn’t nearly as dark and in [...]
For a long time the biggest and best trade show for coffee was Hotelympia which is every 2 years, and this is probably still the case but Caffe Culture is a really interesting show, and is now in its 2nd year.
Last year the show was crazily busy for me. Apart from an amusing and brief [...]
Also posted in Barista Competition, Coffee, Espresso, Green Coffee, News, Opinion | Tagged Barista, clover, competition, cupping, education, Espresso, Roasting, scae |
