DO YOU HAVE AN ALTITUDE PROBLEM

I once had a customer who would come in, talk shop for an hour or so, tell me what coffee he’d been drinking lately, tell me about the best coffee he’d ever had (made it himself), would ask me if I had any beans available that were grown 2000 masl or higher, and would get […]

HOW NOT TO BE A COFFEE SNOB (WHEN YOU’RE A COFFEE SNOB)

I wouldn’t call myself a coffee snob. It’s not nice to call people coffee snobs so I extend that etiquette to myself, even though I am one. I don’t mean to be, it’s just that I like coffee. I love it, really. And I want each cup that I drink to be a celebration of […]

FERMENTING WITH YEAST INOCULATION. YUMMO.

Inoculation is to introduce microorganisms, vaccines, or sera by inoculation. You know this because, thanks to the coronavirus, inoculation is currently on trend. In vogue. Hip. Not since frosted tips and razor scooters has such a trend dominated the entire globe. But, as you have deduced correctly, coffee does not have coronavirus, so what does […]

HOW DOES WATER PRESSURE AFFECT ESPRESSOS?

Did you know that pressure does things to other things? It does! It turns coal into diamonds. It turns beers with friends into tequila shots. And it turns coffee into espressos! Pressure is great! We are constantly exerting and experiencing some form of force. We are at the same time being pulled down by gravity, […]

ROUTINE AND HIDDEN TREASURE

It’s Tuesday (for narrative purposes). You know this because Marg is wearing her puffy sleeved chequered blouse, tapered ankle length slacks in emerald green and New Balance sneakers. You know her name is Marg because you’ve heard “Thanks Marg, your skim cap is ready!” at least 398 times. She’s a newbie. Though she is unaware, […]

HOW DOES WATER TEMPERATURE AFFECT ESPRESSO?

Water is a somewhat necessary part of our existence, and unless you eat coffee your beans straight out of the bag, it’s a necessary part of a coffee’s existence. It’s a complex topic, very scientific, definitely getting into some high brow coffee snobbery with chemical equations and variables and such and so forth, so we’ll […]

HOW DOES WATER TEMPERATURE AFFECT YOUR ESPRESSO?

Water is a somewhat necessary part of our existence, and unless you eat coffee your beans straight out of the bag, it’s a necessary part of a coffee’s existence. It’s a complex topic, very scientific, definitely getting into some high brow coffee snobbery with chemical equations and variables and such and so forth, so we’ll […]

HOW DOES WATER PRESSURE AFFECT YOUR ESPRESSOS?

Did you know that pressure does things to other things? It does! It turns coal into diamonds. It turns beers with friends into tequila shots. And it turns coffee into espressos! Pressure is great! We are constantly exerting and experiencing some form of force. We are at the same time being pulled down by gravity, […]

CAFE IDENTITIES: THE BEACH SIDE BAKERY/CAFE

You’re going camping. Not hard core, hike three days in and out mountain bring your own everything or you will surely die type camping, but a ‘pack the surfboards, bikes and an esky we’re heading to the beach’ type camping. And let’s just say you’re not going to be making your own coffee (though you […]

DOSING CHAMBER OF SECRETS

You know that recipes are important, nay, crucial to making consistent coffees across time and space (i.e. time after time, and the space between you and the customer or fellow barista you are trying to communicate how to make this spectacular coffee. Yes, that was a stretch.) Let’s get a bit more into the nitty […]

WHY USE A RECIPE?

Yesterday I made some cherry shortbread cookies. I had a recipe but didn’t follow it, rather just eye-balled this, approximated that. They tasted okay (it being about 50% sugar and 50% butter and all), but I didn’t measure the cherries, got a bit overzealous and voila! A gloopy, pink blob of a cookie. Not the […]

THE COMPOST POST

At a cafe I worked at a while back, we had a beautiful regular named Pat who, in exchange for our used coffee grounds, would bake us banana bread. She would thank us profusely for our generosity which we graciously accepted. Along with the banana bread. Pat loved her garden and would use the spent […]