HOW DOES WATER TEMPERATURE AFFECT ESPRESSO?

Water is a somewhat necessary part of our existence, and unless you eat coffee your beans straight out of the bag, it’s a necessary part of a coffee’s existence. It’s a complex topic, very scientific, definitely getting into some high brow coffee snobbery with chemical equations and variables and such and so forth, so we’ll […]

CAFE IDENTITIES: THE BEACH SIDE BAKERY/CAFE

You’re going camping. Not hard core, hike three days in and out mountain bring your own everything or you will surely die type camping, but a ‘pack the surfboards, bikes and an esky we’re heading to the beach’ type camping. And let’s just say you’re not going to be making your own coffee (though you […]

Why use a recipe?

Yesterday I made some cherry shortbread cookies. I had a recipe but didn’t follow it, rather just eye-balled this, approximated that. They tasted okay (it being about 50% sugar and 50% butter and all), but I didn’t measure the cherries, got a bit overzealous and voila! A gloopy, pink blob of a cookie. Not the […]

DOSING CHAMBER OF SECRETS

You know that recipes are important, nay, crucial to making consistent coffees across time and space (i.e. time after time, and the space between you and the customer or fellow barista you are trying to communicate how to make this spectacular coffee. Yes, that was a stretch.) Let’s get a bit more into the nitty […]