Articles

  • lookvook

    Aeropress Video Lookbook

    Written by

    January 24, 2014 7:00 am

  • Quick Mill Andreja vs QM67

    Quick Mill QM67 vs. Andreja

    Written by

    October 30, 2012 6:48 pm

    A frequent question I am asked is what to look for when choosing between a heat exchange machine and a double boiler. Cost and size have always been the primary limiting factors, until recently that is… In late August Quick... View Article

  • Gaggia Lever

    The History of the Espresso Machine

    Written by

    June 22, 2012 11:00 am

    In recent years, the idea of espresso and the “god shot” have reached almost mythological proportions. Like the great Titan Atlas, the perfect shot balances upon so many ephemeral pillars, and baristas the world over are racing to discover the perfect technique.... View Article

  • E61-head

    E61 vs. Saturated Brew Groups

    Written by

    May 15, 2012 7:35 pm

    As we wait for the Rocket R58 to join the Izzo Duetto in our office later this month, I thought perhaps now would be an opportune time to examine just what these double boiler E61 machines are bringing to the... View Article

  • Rancilio Silvia :: Do I need to temperature surf?

    Written by

    March 25, 2011 7:34 pm

    Our method of addressing Temperature fluctuation (or “temperature surfing”.) If you’ve done any research about the Rancilio Silvia on online discussion forums, chances are you’ve come across talk of something called  “temperature surfing.” Temperature surfing refers to a very involved... View Article

  • How Do You Know the Right Grind for your Coffee?

    Written by

    August 19, 2010 6:13 pm

    Espresso Espresso grinds should be fine, but not powdery. When you pinch the grounds between your fingers they should clump together, but disperse when you drop them on the counter. Paper Cone For both Technivorm and manual pour over, your... View Article

  • A Note on Coffee Extraction

    Written by

    April 1, 2010 3:32 pm

    Have you ever had a cup of coffee that tasted weak and sour? How about overly strong and sharp? Those unappealing flavors are a result of either under-extracting or over-extracting coffee grounds during the brewing process. When you brew coffee,... View Article

  • Why we love the Swiss Gold Filter

    Written by

    March 4, 2010 4:29 pm

    Paper filters are not only wasteful, but they also alter the flavor of your coffee. Instead of allowing the lipids and oils in the coffee to filter through, the paper filters absorb them, leaving you with a less flavorful and... View Article

  • Is acidity going to upset my stomach?

    Written by

    February 15, 2010 7:19 pm

    “Acidity” in coffee refers to a flavor component, not to the PH scale or any acids that will upset your digestive system. When we talk about acidity in our coffee descriptions, we’re referring to the pleasant brightness you experience when... View Article