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Specialty coffee in restaurants: how to offer e...
TL;DR To offer specialty coffee in a restaurant, choose a serious roasting partner and train the team on extraction. Equipment (machine, grinder, water) is as important as the beans. Consistent...
Specialty coffee in restaurants: how to offer e...
TL;DR To offer specialty coffee in a restaurant, choose a serious roasting partner and train the team on extraction. Equipment (machine, grinder, water) is as important as the beans. Consistent...
How to choose a coffee supplier for your coffee...
TL;DR: Choosing a coffee supplier for a coffee shop means choosing a partner. Key criteria: blend consistency, fresh deliveries, technical support, and responsiveness. Here's what to check before signing. Why...
How to choose a coffee supplier for your coffee...
TL;DR: Choosing a coffee supplier for a coffee shop means choosing a partner. Key criteria: blend consistency, fresh deliveries, technical support, and responsiveness. Here's what to check before signing. Why...
Why buy your coffee from a micro-roaster?
TL;DR A micro-roaster roasts in small batches, often to order — the coffee arrives fresh, not stored for months in a warehouse. You get full traceability (origin, altitude, variety, roasting...
Why buy your coffee from a micro-roaster?
TL;DR A micro-roaster roasts in small batches, often to order — the coffee arrives fresh, not stored for months in a warehouse. You get full traceability (origin, altitude, variety, roasting...
How to read the roast date on a bag of coffee?
TL;DR The roast date is more important than the best-before date: it indicates the coffee's true freshness. For espresso, beans are ideal between 7 and 21 days after roasting. Beyond...
How to read the roast date on a bag of coffee?
TL;DR The roast date is more important than the best-before date: it indicates the coffee's true freshness. For espresso, beans are ideal between 7 and 21 days after roasting. Beyond...
Costa Rican Coffee: The Tarrazu Region and the ...
TL;DR Costa Rica has been producing exclusively Arabica since 1989. The Tarrazu region, at an altitude of 1,200-1,900 m, is the most renowned: volcanic soils, high temperature range. Costa Rican...
Costa Rican Coffee: The Tarrazu Region and the ...
TL;DR Costa Rica has been producing exclusively Arabica since 1989. The Tarrazu region, at an altitude of 1,200-1,900 m, is the most renowned: volcanic soils, high temperature range. Costa Rican...
V60: The Complete Guide to Mastering Pour-Over ...
TL;DR The V60 is a conical pour-over dripper: coffee is extracted by gravity after controlled water pouring. The grind size, temperature (92-96°C), pour rate, and ratio (1:15 to 1:17) define...
V60: The Complete Guide to Mastering Pour-Over ...
TL;DR The V60 is a conical pour-over dripper: coffee is extracted by gravity after controlled water pouring. The grind size, temperature (92-96°C), pour rate, and ratio (1:15 to 1:17) define...