#73 – Is purchasing “bad” coffee inevitable?

  I recently tried a very grassy underdeveloped coffee. Beans were hard as rocks. Coffee tasted really bad.   But the marketing of the roaster was more or less what you would expect it to be. With the words like “excellence”, “leading roaster”, “specialty coffee”, “professional approach”, “let us take you for a journey to the world of specialty coffee” etc   So it made … Continue reading #73 – Is purchasing “bad” coffee inevitable?

#71 – Tasting Notes and Tasting Coffee

Once again, while browsing online, I stumbled upon an instagram account of one coffee enthusiast. The post was saying “I didn’t taste strawberries, but chocolate and lime were there” – and a pictire of a coffee bag from one respected roaster. I like specialty coffee, cause it is simple, at first glance, especially when you are a coffee enthusiast or geek, and then it gets … Continue reading #71 – Tasting Notes and Tasting Coffee

#70 – Killing me Softly, or once again about Water Question

    What is the right water to use when brewing coffee? What is the water you are brewing with?   I’ve been facing many coffee superstitions lately, or some sort of beliefs, and the water-related topics are in the lead. They are winning over the battle of “right” coffee recipes for different methods (coffee recipe is not something set in stone – it is … Continue reading #70 – Killing me Softly, or once again about Water Question

#69 – Looking for the Unicorn: Espresso and Filter roasts

  … is there really a significant difference between them, or dividing the roasts these way is more of a remnant of the past?   I was trying to buy some coffee from the Spanish roaster this morning, and found again that division. That they have 2 roasts, for espresso and for filter, and they highly not recommend using the filter one in espresso. Didn’t … Continue reading #69 – Looking for the Unicorn: Espresso and Filter roasts

#67 – Things that make no sense: “universal grind”, “free education”, “extraction %”…

  I wrote previous article about how much satisfaction in Specialty Coffee depends on how people make coffee at home, on their knowledge and skills – and almost immediately after that got a customer who ordered half a kilo of coffee ground for espresso, and then tried to make it in French Press, and ended up blaming me for not sending her the “universal grind” … Continue reading #67 – Things that make no sense: “universal grind”, “free education”, “extraction %”…

#66 – “Out of control” – or the desperation of the coffee roaster

  (Leer en Español)   We all know that once you try Specialty Coffee, properly done, it is impossible to go back to drinking commercial coffee the same way you had been doing before.   You enter the new world of different varieties and origins, and this world is huge, and still unexplored. You start trying, you look for the new things, you make lists … Continue reading #66 – “Out of control” – or the desperation of the coffee roaster

#65 – “One for all”: does having the barista who works for 3 does the trick

  More and more specialty coffee places are opening their doors around the world, having different business models. One thing is true. Slowly but surely it is becoming clear that to sell specialty coffee successfully you need to have workers who are not only passionate about the product, but also qualified and have some education in the area. Otherwise the place can end up with … Continue reading #65 – “One for all”: does having the barista who works for 3 does the trick