This blog is designed to help you land that dream job behind that dream coffee machine. We focus purely on the interpersonal and teamwork aspects of working in the specialty coffee industry. The main takeaways include being confident, ask questions, be humble, and work within the cafe's current process. We hope this helps you on your journey towards working at your favorite specialty coffee shop!
Read MoreIn this blog we review the new kids on the block from Mahlkonig, the E65S gbw & E80. We discuss their style of grinding, what coffee they will best suit, and their resulting flavour profiles. All of this is unpacked using our knowledge of burr geometry and other grinders on the market such as the Mythos and Mahlkonig peak. More within!
Read MoreWe conducted a bunch of tests to find out what the best bottled waters are for brewing coffee. Using a number of different coffees from different roasteries, we have tested their acidity, sweetness, flavor, body, aftertaste, and balance and scored them blindly. The waters tested include Frantelle spring water, Evian, Pureau, North Brook spring water, Balance, Officeworks aqua to go, and Voss.
Read MoreRead how we approached this meticulously processed high-grade Finca Momoto Gesha coffee using our Ikawa sample roaster. Referencing other air and drum coffee roasters, this blog is for the coffee geek!
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