by brygmanden | Apr 19, 2022 | Newsletters
A Better French Press Recipe BH Unlimited Update, Apr 19th 2022. When we were carrying out brewing experiments during the writing of the Immersion course last year, there was one particular experiment run by Jessica Sartiani which opened the door on something which... 
by brygmanden | Apr 3, 2022 | Newsletters
Mexican Geisha Mysteries BH Unlimited Update, Apr 2nd 2022. Geisha seedlings are sometimes being given to farmers in Mexico free of charge. The catch? They are mixed in with rust-resistant hybrids like Catimor, with no way to tell which is which. To learn more about... 
by brygmanden | Mar 19, 2022 | Newsletters
Three Interviews on Long Fermentation BH Unlimited Update, Mar 19th 2022. We’ve been writing about extended fermentation practices recently. To try and get a better idea of the trend in long fermentation in Colombia and beyond, the obvious person to check in with... 
by brygmanden | Feb 21, 2022 | Newsletters
The Group Head Express Why do espressos from one group run faster than the other? BH Unlimited Update, Feb 21st 2022. Here’s an excerpt from this week’s blog post : You’ve dialled in perfectly. You are weighing every single dose, distributing... 
by brygmanden | Feb 5, 2022 | Newsletters
740 Hours BH Unlimited Update, Feb 5th 2022. Nikolai Furst, a Medellin-based green buyer, and his producer partner, Omar Arango Tinoco at Finca San Luis , have almost certainly set a new record this season. Extended fermentations have been a growing trend, especially... 
by brygmanden | Jan 23, 2022 | Newsletters
Wine vs Coffee BH Unlimited Update, Jan 23rd 2022. As baristas, do you ever feel some professional rivalry with other beverage industries like winemaking, or brewing? It’s clear that beer and wine had a kind of third wave of their own, and it took place more or less...