by brygmanden | Mar 27, 2021 | Blog
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... 
by brygmanden | Mar 5, 2021 | Blog
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... 
by brygmanden | Feb 19, 2021 | Blog
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... 
by brygmanden | Feb 6, 2021 | Blog
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... 
by brygmanden | Jan 24, 2021 | Blog
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... 
by brygmanden | Jan 13, 2021 | Blog
Does analysing an espresso puck after extraction tell you anything useful about what happened during extraction? One of the challenges of making espresso is that it’s usually hard to tell if a shot was any good before serving it to a customer. It’s common practice to...