by brygmanden | Feb 13, 2022 | Blog
Why do espressos from one group run faster than the other? You’ve dialled in perfectly. You are weighing every single dose, distributing carefully, tamping perfectly flat with a calibrated amount of force — and yet, your shot times aren’t the same. After a few shots... 
by brygmanden | Feb 2, 2022 | Blog
Over-fermentation is a sure-fire way to ruin a coffee. The threat of a full sour defect or a ‘stinker’ bean making its way into your cup is enough to put anyone off the idea of stretching out fermentation any longer than necessary. And yet, producers are experimenting... 
by brygmanden | Jan 1, 2022 | Blog
Nearly all the world’s coffee farms lie between the Tropic of Cancer and the tropic of Capricorn — in a region called the coffee belt. This is the only region with the right climate for coffee to grow and ripen properly. Growing coffee outside of this region is... 
by brygmanden | Dec 12, 2021 | Blog
A few weeks ago, we released the first in a series of experiments on blooming in filter coffee. Our aim is to find some measurable evidence to support one blooming method over another. Rather than rely on flavour, which is very hard to measure objectively, we tried to... 
by brygmanden | Nov 30, 2021 | Blog
The Power of the Double-Wall Brewer When we’re brewing filter coffee, our preference at BH is to use filter cones that lose as little heat as possible. In most cases, that means plastic is best — but plastic comes with other disadvantages. Plastics such as... 
by brygmanden | Nov 13, 2021 | Blog
According to the religion of the Oromo people of Ethiopia, when the first man died, Waqa wet his grave with his tears, and the first coffee plants sprouted where his tears fell (Yedes et al 2004). This ancient story points to arabica’s origins as a wild plant, which...