#brewing methods #french press

Brew With French Press

As the saying goes, when in France do as the French do. Well, we’re not in France but you should definitely do as the French do when it comes to making coffee with a French Press. Some say that this classic coffee brewing method produces the best coffee with its rich and bold, yet clean taste. One of the reasons that the French Press brews such a great cup of coffee is because the concentrated, complex flavors of the beans are revealed when the water is in contact with the grounds for the entire brew process. ...

#how to choose a grinder #espresso grinder #coffee grinder

Choosing an Espresso Grinder

A consistent grind is hugely important in the process of making a high-quality cup of coffee, which is why the grinder is the most important piece of equipment when it comes to coffee preparation. Can it be more important than the actual machine itself? Yes, it can be. The grinder determines if the coffee you brew after you grind actually can be any good. Bad grind = bad coffee. To prove the level of consistency of grind, we need a burr grinder and not a blade grinder. ...

#la marzocco #linea mini

Linea Mini Review

The linea Mini is a compact version of the popular, well-known, classic Linea. If you don’t recognize the name, than you don’t know espresso! This miniature beauty is available in 3 bold colors - red, white, black, and of course stainless steel. The simplicity of this machine makes it not only a breeze to use, but to maintain for years to come. Although the brew paddle resembles that of the GS/3 MP don’t be fooled, you cannot play around with the pre-infusion. ...

#how-to #coffee basics

How to Tamp Espresso

The importance of a good espresso tamp can easily be compared to the quality of grapes that go into making a fine wine. The tamping process involved in pulling a shot of espresso can be a make or break scenario. The reason why tamping is such a crucial part of this process is because it greatly affects the taste of the espresso. A ‘bad’ tamp will cause uneven extraction and channeling, where all the water goes through one part of the espresso rather than being evenly distributed throughout. ...