Dear Constant Reader, Roasted coffee is changing constantly after roasting.  The noble aromatics are fragile and need proper storage to survive into the cup. As I have said so often “no chef can rise above their raw materials”.  Expert marination cannot save spoiled fish…Here is an overview of the situation starting at bagging fresh coffee, […]

Dear Reader, When we opened in 1988 I toured Italy twice to study extraction techniques and equipment.  One of the takeaways was the hand  position and tool for espresso packing. We trained on scales for years and I thought the straight arm and wrist position I has seen in Italy , combined with 40 pounds […]