Slow coffee notes from a small kitchen
Light roasts punish impatience. After a week of sour, thin cups I went finer, raised the water to 96°C and stretched the bloom to 45 seconds. The jasmine finally showed up, along with a bergamot finish I had been reading about on the bag for days.
Continue reading →Short answer: yes, if you enjoy a morning workout. Long answer: stepless adjustment matters more than burr size, and consistency at the fine end is where cheaper grinders fall apart. Notes from three months with a mid-range conical.
Continue reading →One third espresso, one third milk, one third foam is the textbook. In practice I pour closer to 1:2 with a thinner microfoam, which keeps the drink sweet without drowning a delicate shot. Here is how I steam for it.
Continue reading →Valve bags, vacuum canisters, the freezer debate. I split one bag four ways and brewed from each over three weeks. The results were less dramatic than the internet suggests, with one notable exception.
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