My first competition — by Kas Orzol on

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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 — by Kas Orzol on

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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 — by Kas Orzol on

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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 &qu...

Low pressure on Black Eagle — by Kas Orzol on

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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 — by Kas Orzol on

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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? — by Kas Orzol on

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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 — by Kas Orzol on

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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 — by Kas Orzol on

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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 — by Kas Orzol on

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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...