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How to recognise good loose-leaf tea
Dry leaf, smell, the colour of the liquor and the brewed leaf tell you almost
Continue readingSep
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Ugandan Coffee Day in Kołobrzeg: a cup that helps
Ugandan Coffee Day at Colbergcoffee in Kołobrzeg: what is on in the café, who the
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How much matcha a day? Caffeine, limits and who should care
How many servings of matcha a day make sense, what that means in milligrams of
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Ristretto vs espresso vs lungo: ratio and brew time
Ristretto, espresso and lungo from a single dose: dose, ratio, extraction time and grind in
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How to brew coffee in a French press, step by step
How to brew coffee in a French press: ratios, grind size, water temperature and timing,
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Coffee as a Christmas gift: how to pick the right bag
Coffee is a gift that actually gets used. How to match the bag to how
Dec
Caffeine in coffee: facts, myths and practical tips
A practical look at caffeine in coffee: how it works, how much is in espresso
Nov
What is a barista? The job, the skills, the day behind the bar
Where the word came from, what the job actually involves, the 4M rule, how to
Nov
Rwanda’s ambassador on coffee: our national treasure
A conversation with Prof. Anastase Shyaka at Europe Coffee Expo in Warsaw: why Rwanda chose
Oct
Behind the bar: café layout and hygiene for baristas
Counter depth, where the tamper and jugs go, colour coded cloths and the parts of
Oct
20 years of the Nuova Simonelli Appia espresso machine
Nuova Simonelli's Appia turns 20 this year. Over 625,000 machines sold worldwide, and it's still
Oct
Mountain Water decaf: caffeine removed with water alone
How the Descamex plant in Veracruz strips caffeine out of green coffee using mountain water
Oct
Mexico El Tucan: a decaf that tastes like a single origin
A new decaf from Chiapas, decaffeinated with glacier water rather than solvents: banana bread, milk
Oct
Nuova Simonelli Appia Viva: what the new machine does
Nuova Simonelli replaces the Appia Life with the Appia Viva: Soft Infusion System, programmable E-Milk
Oct
Moya Matcha Traditional: the Japanese matcha to start with
Moya Matcha Traditional sits between ceremonial and everyday grade: first and second harvest leaves, a
Oct