THE BLOG

I have been freezing coffee since 2017; in order to slow down the aging process, lock in that 'ideal' age after roasting and to enhance...

I've been working in the coffee industry as a Barista and a Trainer for over 12 years now. During the current 'situation' of 2020 I've...

This is part two of my previous post: 'Tasting the Texture', in this article the focus will be purely on Flavour and how to identify more...

When we taste coffee, we are relying on our memory to identify the flavours we experience. 90% of what we taste is made up by what we...

My 'go to' method for V60 on bar and at home is the 'Loong Pour' method. The inventor of the Loong Pour is 2 Time (2014 and 2016)...

Freezing coffee is pretty straight forward and inexpensive to do. I believe it is actually more costly to throw out coffee because it has...

I competed in the 'First Australian Comandante Championship' on the 27th of May 2019. The event was held at ONA Marrickville in Sydney,...

In the last few years I have noticed a change, from the traditional narrow shaped Espresso cups served in Competitions and Specialty...