关于咖啡，糖似乎是个不能回避的问题，特别是对于精品咖啡而言。 虽然我们不断改善产品的味道和品质，但还是有很多客人会习惯往咖啡中加奶油和糖。 但如果没有这些习惯加糖加奶客人，咖啡产业可能也不会发展到今天。 但问题是，咖啡是一杯个体感知产品，每个人都知道自己想要的产品是什么样的，而且已经成为一种饮用习惯。当然，我们希望我们的顾客都能品尝...
Last month I spent a few weeks playing with the rate of extraction, and came up with some interesting findings. Notably, I learned that the majority of extraction happens within the first 90 seconds of brewing; by that point most of the solids that are going to wash out of the coffee bean and into […]
I love espresso. There’s nothing quite so delightful as pulling a shot, tasting it, making small adjustments, and eventually watching the beautiful tiger stripes of a perfect dial. It’s such a pleasingly tactile experience, and for someone who’s spent years behind a humming, hot espresso machine, there’s a certain comfort in returning to movements that […]
What really happens during extraction? There are some things we know, and some things that are still a little muddled. This week I did a few experiments in hopes of tightening up our understanding of how extraction works. What we know about extraction: We know that water is an excellent solvent. Water is sometimes called […]
Sugar is not a common topic of conversation in specialty coffee – at least, not in the ‘one lump or two?’ sense. While focusing on how to improve the taste and quality of our product, we’ve forgotten that the vast majority of coffee consumers take their coffee with cream and sugar. Without the support of […]
Editor’s note: This article was updated on July 16th, 2020. To learn more about Ethiopia, check out our webinar, “What’s Happening in Ethiopia?” with Max Nicholas-Fulmer, Caitlin McCarthy-Garcia, and Haile Andualem. Ethiopia is, arguably, the most important origin in specialty coffee. It appears on every roaster’s menu, consistently wins competitions like the Good Food Awards, […]
