This is going to be a bit of a mish mash post, a composite of a few different things. Originally I had planned to follow up the previous post on brew temperature and conduct a few experiments but the comments quickly reminded me I need to go and do some serious reading before attempting anything [...]
- London Coffee Jobs website
- Video 1 - Crema
- French Press Technique
- Complete Blog links page
- Green Coffee - A Photographic Guide
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- Questions (15)
- Tom Jagiello: For chaff what about placing a wire mesh 2-3mm just before the filter (for example on the...
- Anette: I’ve brewed chaff. It is not yummy, but chaff from a natural is a little better than from a...
- Davide Birse: In response to the chocolate point. I’ve been studying chocolate and coffee at the same...
- Tumi Ferrer: What about when you can control the pressure, like on a Slayer? Would that be similar to...
- Ben E.: Re: chaff. I can’t remember any correlation between flavor differences and differing amounts...
- Tom Jagiello: Pre-infusion doesn’t necessarily work well in espresso, it can lock up fines mid-puck...
- Tumi Ferrer: Oh great. Others saying pretty much the same thing. Just better and faster ;)
- Tom: “I think you can have a good cup of coffee with or without a bloom, but the bloom helps...
- Questions (15)
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