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 […]

COFFEE OF THE MONTH: MARCH

BURUNDI MAGEYO – AWAKA PROJECT  Burundi is one of my favourite origins! So I’m pretty excited about this coffee landing in our warehouse and look forward to the aromas complex flavours over the next 4 weeks. This small washing station may be small but it produces coffee with some big flavours!  The cup profile is […]

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 […]

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 […]

INSTANT CAFFEINATION

I began research into the second wave of coffee, ready to titillate you with coffee chains and orange mocha frappuccinos, when I discovered a gaping hole of an oversight in my previous overview. It’s so big I think it deserves its own movement – the one point fifth wave of coffee. INSTANT. Whatever your feelings […]

COFFEE OF THE MONTH

PNG Baroida AX Washed By Jess Hol I like that this estate, ‘Baroida Estate’, is named after a spirit that subsists in a large river rock. The legend goes the large rock sits in one of the main rivers flowing through the estate and has stubbornly remained in the middle of the river for as […]

LA SYMPHONIE DU CAFE

Have you heard of this symphony before? This masterpiece, this triumph of sound ingenuity? You bet you have! But you may not have known it’s name. It is a largely unappreciated piece, but inspired Hemmingway, Scott F. Fitzgerald, and J.K. Rowling to write their influential masterpieces. It is a work so wonderful, so unique yet […]

FIKAPAUS! JANUARY EDITION

Are you on holidays right now? I really hope so. If not, sorry about it. In any case, read on for ideas on how to either fill your long summer days with sweet, blissful requiescent things, or pretend you’re still on holidays. I did have to look up the definition of requiescence, and I’m pretty […]

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 […]