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My first competition
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by
Kas Orzol
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As you know, for the past 2 months I was preparing for Cuptasters. That one is quite special to me. It was my first coffee competition ev...
Tea Tasting
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by
Kas Orzol
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If you're passionate about something, practice it in the most ridiculous way you can. My thing is sensory evaluation. Mostly taste an...
Geisha
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Kas Orzol
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Geisha is giving hard times to the coffee industry. It's expensive, hardly anyone knows where it really comes from and it's a ...
Low pressure on Black Eagle
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Kas Orzol
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The most exciting thing in coffee at the moment is lowering pump pressure. The very act is no big science. But the research conducted b...
Ethiopia Duromina
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Kas Orzol
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Today I cupped away from home. Nothing new. But the first time I'm going to write about that cupping. Reason for that being I was alon...
Why 9?
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Kas Orzol
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Lower pump pressure means 3 interesting things. More gentle water flow - less chance for channelling. More even saturation of the grounds....
Chocolate like coffee
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by
Kas Orzol
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During my childhood, I believed all chocolate is the same. I knew milk chocolate is good, dark chocolate is awful and a white is even wors...
How to become a barista
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by
Kas Orzol
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If you want to apply for any kind of a barista job - it's a matter of time getting it. Starbucks, Costa or Cafe Nero will take anyone ...
Decaf is ok
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by
Kas Orzol
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In a western culture coffee is all about caffeine. Except for some geeks who think mostly about flavour. Whereas tasting whisky involv...
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15 vs 18
Let me take you on a journey. The journey of sweet espresso, reliable grinders and cost efficiency. With one piece of equipment: A filter ...
I want to quit coffee
Coffee is hard. It doesn't pay big money. It's not considered to be a prestigious career choice. And the path for professional de...
Roast phases explained
Good roaster understands their craft beyond the curve and approaches it based on bean changes. Following the reference is simple, but ...
Does temperature matter in batch brewing?
The temperature has always been a major variable in extraction. It's one of the first taught to trainee baristas. It's also very ins...
Water filtration and its effects on coffee
Water is probably the most difficult topic in coffee. You need a basic understanding of chemistry to even be able to explain how a filtr...
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My first competition
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Tea Tasting
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Geisha
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Low pressure on Black Eagle
Ethiopia Duromina
Why 9?
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Chocolate like coffee
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How to become a barista
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Decaf is ok
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