We roast our coffee to a relatively light degree which allows the origin characteristics of the bean to shine through. The down side of this approach is that we run the risk of underdeveloping the coffee, particularly when it comes to espresso. Underdeveloped coffee can taste harsh and sour, which are characteristics we definitely do…
Tag: extraction
Making Espresso – a personal journey
I made my first espresso on a commercial machine in 2006. It was quite an exciting moment as, up until that point, I’d always been on the customer side of the machine. I’d received a little bit of training and knew how many times to pull the lever on the grinder hopper to get a certain…