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15Oct 13

How to never run out of your favorite green coffee

Origins sell out. I can always guarantee my costumers ‘Brazilian’ or ‘Guatemalan’ coffee. In commodity this is the most specific level products are defined on. Actually, often this is even way more specific than the supermarket blends where sometimes you wonder, if it is 100% coffee at all… In specialty its different. Here transparency is key. Which is great. At…

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21Jul 13

Variation analysis of roast colour measurement

This article basically gives you a tool to answer these two crucial questions concerning you way of handling colour measurement equipment: Which grind size gives me the best results? How many replicates of each sample is ‘enough’? I recently had the pleasure to roast coffees for a university project where consistency in the roast was key to minimize variation in…

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16Jun 13

Customize the fat percentage in your milk

First a warning: This is geeky, slightly – if at all – useful. It might be just me, but I think its fun.. Baristas play with all sorts of parameters. Why not play with the fat percentage of the milk? I have developed a method and a accompanying formula you can use. In the example below I have used a Danish…

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