Gooseneck Kettles Solve Precise Pour Over Problems
I spent years behind a bar watching people drop a small fortune on shiny new gear, thinking the hardware would…
Author: Imre Vasarhelyi
I write about what I actually brewed this week. If a change did not show up in the cup, I say so, even when the gear cost a fortune.
How Filter Paper Affects Your Coffee Taste
I spent three years behind a bar watching people drop five euros extra on “premium” specialty beans, only to ruin…
Peaberry Beans: Determining if the Premium Price Is Justified
I saw another bag of peaberry beans in the shop today with a fancy gold seal and a price tag…
How to Enjoy Your Coffee Around Non-drinkers
I was sitting in a friend’s living room last Tuesday, trying to enjoy a light-roast Ethiopian pour-over I’d spent twenty…
Why Whole Beans Stay Fresh Longer Than Ground Coffee
I remember sitting behind a busy espresso machine in Budapest, watching a customer complain that their “premium” bag of pre-ground…
Understanding Bloom Time and What It Does to Coffee
I spent years behind a bar watching people treat the bloom like some sacred, mystical ritual. They’d stare at the…
Brew Ratio Explained Without the Maths
I spent eight years behind a bar watching people treat coffee like a chemistry exam. They’d pull out digital scales,…
How to Find the Roast Date on Coffee Bags
I spent eight years behind a bar watching people pay five euros for a cup of coffee that tasted like…
Arabica Versus Robusta: Understanding the Key Differences
I spent eight years behind a professional bar, and I can still hear the snobbish whispers whenever someone ordered a…
How Elevation Changes the Flavor of Coffee Beans
I spent years behind a bar listening to roasters drone on about how much altitude matters, as if saying “1,800…