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 [...]
I’ve another post coming on why I blog, but this reason deserved a post in its own right. A few days ago Shaun dropped me an e-mail about the Vinturi. He’d played with it a little bit and thought it was interesting, and thought it might be something that would interest me. I admit [...]
Two events I am very excited about, one very soon and one in a few months:
London Gastronomy Seminars
This month is the second in the London Gastronomy Seminars series. The title is “From plant to cup: flavour in coffee & wine” and I am presenting along with Jamie Goode.
Those of you into wine will know Jamie [...]
Well. I really didn’t do well this time! Having done ok on my 2008 predictions I must say that I can’t quite claim the same level of success for 2009.
My predicitons were:
1. Coffee Packaging takes a step forward
Nothing here to report. I don’t know if anyone has done anything interesting in 2009 with roasted coffee [...]
Back in 2006 I published a recommended reading list. Since that time my collection of books has (worryingly) increased so I thought I should probably update it. I could easily write a list of coffee books that one should avoid (having learned the hard way) but I suspect that would get me into [...]
Last week I had the opportunity to pop over to Vienna for 24 hours. It was the Allegra European Coffee Symposium, and I got to dress up in black tie and go to the Hofburg Imperial Palace for the awards dinner the night before. I even got an award1 which was amazing and I am [...]
And now you do too.
However, it is probably a bit of a rant.
There was much discussion on Twitter the other day (I know, that sentence still seems awkward and embarrassing to me too) about naturally processed coffees. The discussion had started about how everyone seemed to be ignoring washed coffees from Yirgacheffe, having become distracted [...]
In case I don’t make it clear enough in the video – if you can do this (if you are a cafe or roastery) then I would highly recommend this simple experiment.
Arthur Benjamin’s formula for changing maths education
The coffees we used1:
Blackburn AA
El Carrizo
Ngunguru AA
Tegu AA
Footnotes:this is more so you can read the descriptions than me [...]
I should make clear now, because I don’t think I do in the video, that I am not saying one opinion is better (or more correct) than the other. I just wanted to talk about the divide in ideas out there when it comes to brewing espresso – I am not trying to upset [...]
