How to dial in espresso at home in five shots
Most home espresso problems come down to one thing: grind size. Change one variable at a time and a great shot is…
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Brew guides, roast notes and news from behind the counter.
Why we rest our beans for seven days
Coffee straight out of the roaster is full of carbon dioxide. Brew it too soon and the gas pushes water away from…
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Latte art basics: pouring your first rosetta
Good latte art starts with the milk, not the pour. You want glossy microfoam with no visible bubbles, steamed to about 60–63°C.…
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New single origin on the bar: washed Sidamo
This month the slow bar pours a washed Sidamo from a cooperative we visited last spring. Expect bergamot, peach and a clean…
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