Water Quality Presentation →
An in depth look at water quality, what’s best for coffee brewing and what to remove and how.
By Marco.
(Source: zokabaristas)
Interesting and helpful things in the pursuit of making coffee very well.
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Melbourne Coffee Merchants are travelling to Rwanda and shared this video. A look into the Musasa Cooperative and the help of Root Capital.
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A great brewing video by nick cho of wrecking ball.
As the video says, its high on theory and low on entertainment, but very good (I reckon).
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Knowledge is progress.
I really enjoy the satisfaction that comes from realising a jump in understanding.
Take “overextraction” for example: the “ah-hah” moment when the term moved from being a general/blanket term to describe a cup (i.e. a cup is either under-, properly, or overextracted) to an understanding of the relational aspect of extraction. In a word, balance.
That is, a coffee is always a mixture of under-, proper and overextraction (this being the case due to the variation in particle size from the grinding process). An “overextracted” cup is the result of unbalance between the overextracted particles and the properly and underextracted particles also in the cup (assuming the brew recipe is in “normal” bounds).
A good cup is when the majority of grounds have been properly extracted, but there’ll always be a little under and a little over.
(thanks to @nickcho, his blogs helped in this understanding)
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The Daily Grind - by Oliver Strand →
Nice article on grinding for home brewing by Oliver Strand.
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Convenient Coffee
I’ve read some discussion recently on nespresso and specialty coffee. The discussion sighting the need for specialty coffee to be easier and the cost of “pods”.
Although I think an increase in price could make the specialty coffee industry more sustainable, I’m not so sure on the convenience argument.
Nespresso is the frozen food of the coffee world. Being such, it’s “convenient” and “easy”. But although I hope specialty coffee can be more approachable, I don’t think it should be convenient or easy.
I’d guess people who like it don’t want it to be either.
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Feedback and the 151 200 Minutes Colin Harmon @dublinbarista →
The honesty and blunt critique of feedback in this piece is brilliant.
“The feedback made me realise that if you’re doing something for the right reasons and someone doesn’t like it then maybe we haven’t communicated those reasons effectively”.
“Every week at 3FE we serve bad coffee and give bad service”.
“Certain negative feedback will also come down to the fact that some people like being a dick for fun”.
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OCR: From the Source →
Some really nice shots in this video. Take a look via Sprudge.
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