Posted on March 16, 2011 by Mike
Brew Methods got a refresh recently and added the ability to sort the methods alphabetically or by date. They’ve also highlighted their “pick” for each method based on their own preferences, and a mobile version of the site for those on the go. By my count they’ve now collected an impressive 96 different brew recipes! [...]
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Posted on October 28, 2010 by Mike
I went to The Great Coffee Debate today, sponsored by illy, and held at the International Culinary Center. It was moderated by Corby Krummer, the Senior Editor of Atlantic Monthly
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Posted on September 19, 2010 by Mike
Half Ricky Gervais, half John Hughes, all brilliant. Shot on location at the home of the Nordic Roaster of the Year. Sixes all around.
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Posted on September 3, 2010 by Mike
A nice little video on Aeropress brewing from Stephen Leighton. This one should definitely be added to BrewMethods.com. [Via HasBlog]
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Posted on June 18, 2010 by Mike
The Atlantic’s favorite Illy barista (Giorgio Milos) is back, this time discussing milk texture. He credits America with mastering the science, particularly those in Chicago and on the West Coast. [All You Need to Know About Steaming Milk - Food - The Atlantic]
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Posted on June 16, 2010 by Mike
Not new, but new to me. Kyle Glanville interviewed at Intelligentisa’s Silverlake location. “Great coffee is always gonna have to be the result of extra hard work, and extra attention to detail”. [YouTube]
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Posted on May 24, 2010 by Mike
My most successful brew so far. I am officially obsessed with MoJoToGo. You should be too. [Missing the point- VST]
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Posted on May 22, 2010 by Mike
I’ve spent less then a week with the MoJoToGo and I’m struck by how wildly inconsistent my manual pourover technique has been.
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Posted on April 11, 2010 by Mike
Scott Rao has just published his sequel to ”The Professional Barista’s Handbook”. If you’ve read the first book then this is just as exciting for you as it is for me. “Everything But Espresso” will be available for shipping on April 17th and focuses on, well, everything but espresso. Screenshots from both titles are available on his [...]
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Posted on April 7, 2010 by Mike
Voice Systems Technology, Inc. has released a pretty slick iPhone app that calculates the extraction yields and TDS percentages of your brews. Naturally a refractometer is still required to actually make calculations, but no longer are you dependent on Windows only software to make sense of what you are calculating. If you’re not sure why you need [...]
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Posted on January 20, 2010 by Mike
Curious about how to brew in your latest toy? There’s a site for that.
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Posted on November 9, 2009 by Mike
This past weekend, Raul “El Tigre” Rodas held on to his title as Guatemala National Barista Champion (using Ecco Caffe’s beloved La Maravilla), earning himself a spot at the World Championships in London. Congrats my friend! I hope you didn’t wear yourself out!
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Posted on August 7, 2009 by Mike
I posted this on Twitter last weekend but thought it was worth posting here as well. It’s an excerpt from Coffee – Recent Developments, that was temporarily available online. The hardcopy is available on Amazon. Although this evidence supports grinding on demand, there has been interesting discussion regarding grinding in advance, which Scott Rao writes [...]
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Posted on July 2, 2009 by Mike
Have I mentioned recently that I love this book? Because I do. And it’s worth mentioning again. Because even if you haven’t visited Scott’s stomping grounds (Cafe Myriade in Montreal), you can still appreciate the level of dedication that Scott brings to our craft.
Continue ReadingPosted on June 30, 2009 by Mike
This post from The Kitchn isn’t about steaming milk in your cafe, but some of the same science applies. “When milk is heated, the water the starts to evaporate and the other elements become increasingly concentrated. The proteins – casein and whey – also have a tendency to coagulate once the milk reaches a temperature [...]
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Posted on June 16, 2009 by Mike
The Washington Post got in depth today with Counter Culture’s new training center in Washington, DC. “Counter Culture staffers describe their mission in part as an effort to reshape the way Americans think about coffee. In an ideal world, they say, drinkers might liken it to wine: an artisan product with specific seasons and a [...]
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