Speaking Over Coffee

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...

After coming up with a hypothesis on heat resistance, I needed to find if and how it changes. In this post, I will describe the details a...

Espresso is something you never really understand. Like almost anything in coffee, all the knowledge available merely scratches the su...

Colour and time are the most important roasting factors in creating coffee flavour. But there has been little research done on that. ...

In the era of tracking software, there is a curve paradigm. "It's gotta be instagrammable". While a bit exaggerated, you ge...

The magnificent Peak Water Jug. Aiming to revolutionise the quality of water for home users. Starting as a Kickstarter project in 2018 it...

Good roaster understands their craft beyond the curve and approaches it based on bean changes. Following the reference is simple, but ...

The biggest innovation in roasting was a roast tracking software. A continuous real-time data collection and roast curves make it much ...

The coffee industry has an amazing community. There are lots of driven, curious, passionate people that propel it forward. It's c...

If you're reading this, the chances are you have some free time. Whether you are furloughed, in between jobs or work reduced hours...

There's little research on tactile in coffee. It's been a bit neglected compared to attributes like a flavour or taste. It's ...

This morning I was drinking coffee. It's nothing unusual. But this time was different.

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...

It's all true story, despite the title showing differently. This episode reflects on what I did on my way. Because even though it did...

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...