Can slow feeding really help improve grind consistency?
Estimated reading time: 9 minutes Key takeaways Slow feeding produces a coarser grind with fewer fines at identical settings. Fewer fines let water pass through...
Alex is a UK based coffee professional with over 13 years of experience across the specialty coffee industry. He has worked as a barista, café owner, wholesale manager, and equipment specialist. Alex is also an elected SCA UK committee member and active competition judge.
Why removing crema from espresso is dividing specialty coffee
Estimated reading time: 7 minutes Key takeaways Crema signals freshness and quality in espresso, but it doesn’t reliably measure either. Removing crema can give a...
First espresso, now filter coffee: Revisiting extract chilling
Estimated reading time: 9 minutes Key takeaways Extract chilling is a brewing technique in which baristas extract espresso or filter coffee over a chilled surface,...
Why coffee roasters are continuing to collaborate
Key takeaways Collaboration in coffee serves as a strategic brand-building tool. Cross-category partnerships embed coffee into fashion, music, and wider culture. Roaster-to-roaster collaborations pool expertise,...
Why is Colombia producing so many co-fermented coffees?
Key takeaways Colombia has built a global reputation for consistently clean washed coffees. It is also emerging as one of the world’s largest producers of...