I wouldn't worry too much about summer heat and trucks. As has been pointed out, our little test on this exact subject showed no difference (and it was a pretty aggressive test). It made sense to us: the coffee came out of the roaster at like 400 degrees; a much more intense thing than the back of a

Hi All! I'm glad to address the "Japanese" part by telling the story: As I mention in the video, I was a barista in the 80s and 90s, and iced coffee here was universally prepared in one of the following ways: 1. hot coffee was brewed and put in the jug in the refrigerator. 2. leftover hot

Yes, I agree with Marshall. The pourover cones we make with Japanese manufacturer Bonmac are designed with flow rate in mind.... I find the V60 WAY too fast (that hole is gigantic) which makes it tough to brew coffee well unless you're really paying attention. The small-hole Bonmac home dripper (our...

I certainly miss those Friday morning espresso sessions. Can't wait to join in again next time I am in Durham. Peter G

Bitterness is a flavor attribute found in all coffee, to some degree, along with acidity, sweetness, umami/savory, and lots and lots of aromatics. Bitterness in coffee comes from different places: the bitterness from alkaloids (the things that often make plants bitter), the bitterness that results f...

I think that rumors of the death of Ethiopian coffee have been exaggerated. First of all, remember that traditionally naturals come at the end of the Ethiopian crop. Many of this year's naturals haven't even arrived in the country yet. And this indicates the actual biggest problem Ethiopia has- the ...

As you say, Atlantic Specialty Coffee is a coffee importer. They were an outgrowth of Atlantic coffee, based in New York, and that's the reason for the name. Nowadays, both are part of the ECOM group, a multinational coffee (and other agricultural commodities) trading network. One reason Atlantic Sp...

Here is a link to a document I wrote recently on the subject, still in editing mode- we'll be publishing an official document soon... {link} Peter G

I agree with Alan and, for the life of me now, I can't figure out why folks haven't been using gas pressure to brew espresso all along. I had a discussion with the Espressi guy about what a "pro" model would look like; full sized basket, active temperature maintenance in the water chamber, run from ...

This little device was my favorite thing at the SCAA Expo!! It's a portafilter that has room for a Carbon Dioxide or Nitrous Oxide cartridge (like you use in soda syphons or whipped cream makers) in the handle, along with a pressure regulator. A little insulated snorkel conducts the pressurized gas ...