by brygmanden | Feb 8, 2020 | Blog
Brewing temperature affects the flow rate of espresso in unexpected ways, thanks to dissolved gases. In our most recent instalment of the Advanced Espresso course, we discussed a surprising finding in the scientific literature: that increasing the brew temperature... 
by brygmanden | Jan 24, 2020 | Blog
How does it change the performance? In the last few years, a small number of grinders have hit the market that boast an adjustable grinding speed. The best known of these are Lynn Weber’s EG-1, Victoria Arduino’s Mythos 2, and most recently Ceado’s Hero E37Z. The... 
by brygmanden | Jan 13, 2020 | Blog
How can I tell when it’s time to change blunt grinder burrs? If you’re looking at your grinder, asking yourself this question, then it’s probably time to change them. While grinder manufacturers may claim that their burrs can grind hundreds and sometimes... 
by brygmanden | Dec 25, 2019 | Blog
“It tastes exactly like a cinnamon bun. You have to try it.” Coffees often don’t entirely live up to their description, but this was different — a coffee with an instantly recognisable flavour of warm, sweet, cinnamon, like nothing I’d tasted before. I had joined the... 
by brygmanden | Dec 15, 2019 | Blog
Why do espresso shots run faster when I use super fresh coffee? It is a truth universally acknowledged that the gases trapped in fresh coffee create bubbles in espresso, which slows down the flow and reduces extraction. This explains why shots from older coffee run... 
by brygmanden | Dec 4, 2019 | Blog
Apart from bicarb and epsom salts… A few months ago we released an updated version of our water recipes designed to allow you to easily target any hardness and alkalinity level you want, using two simple solutions — without having to do any complex maths. Since...