Blog Archives

التفتح والانسداد

بواسطة brygmanden | أبريل 3, 2021 | المدونة

Our Dean of Studies, Jem Challender, recently noticed that whenever he used more water than usual to bloom his filter coffee, his brews were more prone to clogging. We decided to set up a simple experiment to verify this, and found that the amount of bloom water...

طريقة اليويو للصب

بواسطة brygmanden | مارس 27, 2021 | المدونة

Have you ever sat at a brew bar, watching a barista wave a kettle around as if they are conducting an invisible orchestra, or as if it’s attached to the ceiling with a bungee? “The yo-yo pour” is our name for this kind of unintended up-and-down motion that a barista...

Weiss Distribution Technique

بواسطة brygmanden | مارس 5, 2021 | المدونة

Should we all be using the Weiss Distribution Technique again? Is there a right way and a wrong way to do it? The Weiss Distribution Technique (WDT) is a distribution method for espresso making. Using a fine needle or similar tool, the barista stirs the coffee while...

Coffee Packaging

بواسطة brygmanden | فبراير 19, 2021 | المدونة

Because packaging waste has a visible impact in consuming countries, it is often thought of as a major contributor to the environmental impact of coffee. Many coffee roasteries tout their environmental credentials by emphasising their recyclable or compostable...

All the Single Baskets

بواسطة brygmanden | فبراير 6, 2021 | المدونة

In an ideal world, a single espresso basket would allow you to make half the amount of coffee as a double, and achieve exactly the same flavour as a double, all without changing the grind size. In reality, single baskets often fall short of this. Most of the time, a...

التحميص

بواسطة brygmanden | يناير 24, 2021 | المدونة

After milling, the next major stage in the life cycle of a coffee is roasting. All the life cycle analyses (LCAs) we’ve studied show that the roasting stage contributes very little to the overall greenhouse gas (GHG) emissions from a cup of coffee. In the LCA app, the...