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 [...]
Continue ReadingPosted on June 4, 2009 by Mike
Specialist Ellie Matuszak and Coffee Solutions present “Elements of Espresso,” a series of four intensive barista training classes presented over two days. Elements of Espresso is a comprehensive hands-on bundle of affordable classes that includes a session on bringing what you learn BACK TO YOUR COMPANY. Day One Elements of Espresso 1: Barista Fundamentals Elements of [...]
Continue ReadingPosted on June 3, 2009 by Mike
Home brewing articles come and go. Some better than others. This one isn’t bad if you’re looking for a good place to start. Tips for manual coffee brewing – San Jose Mercury News.
Continue ReadingPosted on March 18, 2008 by Mike
Last nights festivities included a cupping of various milk samples that are available here in NYC. I didn’t attend (I was already wearing pj’s when it started, plus I don’t drink milk) so I can’t tell you what the results were. I can point you towards Anne though, who likely knows exactly what the results [...]
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