Journal
What we have learned making coffee for a living, written down so you do not have to.
Sixty grams of coffee per litre of water, and everything else is adjustment. Weigh the coffee, weigh the water, and keep one of them fixed while you change the other. Start with 15 g of coffee and 250 g of water at 94 °C…
Read article →Grind size decides how long water spends touching coffee. Finer grounds pack tighter, water moves slower, and more is extracted. Coarser grounds do the opposite. That is the whole model. Espresso wants something like pow…
Read article →You need a jar, a sieve and patience. Coarse grind 100 g of coffee, add 800 g of cold water, stir once so nothing sits dry, and leave it on the counter for sixteen hours. Strain it through a paper filter into a clean bot…
Read article →Coffee is at its best between four days and four weeks off the roaster. Roasting Monday and Thursday means nothing in the warehouse is more than three days old when it ships. Every batch is 12 kg on a drum roaster with a…
Read article →Our Colombia Huila is not one farm. It is fourteen smallholdings around Pitalito, most of them under three hectares, pooled through a cooperative that mills and dries the lot together. We visited in August, during the fl…
Read article →Decaf has a reputation it earned thirty years ago, when the process used solvents and the coffee going in was whatever nobody else wanted. The Swiss Water process uses only water, temperature and activated carbon. Green …
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