A fresh perspective
Stories, conversations, and ideas from across the coffee world.
If you're in the US I'd look at trying some stuff from Black and White in North Carolina (Red Fruits I just tried both regular and decaf, both good but different to each other. Decaf was more subtle on the funky notes, the regular was really good but definitely gave boozy vibes).
I find the Hario has the best adjustment of the lot.
Yep you did, boiler is probably wrapped In asbestos
HAHAHAHAHAHAHAHA we don't.
Two things came up again and again. Stainless steel. You wanted it inside the machine.
there is a, probably justified, scepticism towards "espresso" makers
If you can order through Shopee, I’d highly recommend NORA Coffee Roasters and wonderroom.bkk. Very reasonably priced and quite lightly roasted compared to a majority of other roasters in Thailand. Paga is another fantastic roaster but a lot more expensive.
Turned out really nicely, and tastes great (the beans were a bit oily though, and i got a lot of static when grinding). Pretty full body, not that much difference from regular.
Another coffee tool I dont need. But will probably end up buying anyway.
IMO you've got everything you need. If you can get a IMS/VST/Pullman basket, I think that's very valuable.
A series of pop-ups around the world—sharing exceptional coffee with friends, both old and new. Our first chapter takes us to Asia, with stops in Guiyang, Shanghai, Hangzhou, and Seoul.
That's the lever from the trolley problem
The simple version of this is, crema tastes bad.
Everything is about temperature. Everything everything.
It is simply the EG-1. After over a decade of refinement improvements, we decided to get rid of versioning.
This is very different for roasters, and it's about giving confidence to roasters and producers and creators to be able to understand that what they test as a recipe can be executed [by customers] to the same level.
I wouldn't say that this is something you need to add to your arsenal unless you are really looking for the full convenience factor.
Coffees will be blindly judged by professional coffee cuppers.
you will experience the fermentation's impact not in aroma and flavor, but in taste in terms of, you know, the classic senses of acidity, sweetness, texture, body, those kind of things
You pay for the material cost. You don't pay for the technology here.
