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Experimental coffees and research

04. Our Research

Experiment #156

Roasting|Jun 8, 2018

Experiment #156 : Roasting Finca La Falda

A new coffee has arrived on our shores! This time we have a glorious Colombian coffee from Finca La Falda! The coffee has previously placed 7th in the Colombian Cup of Excellence and we are super excited to taste this coffee!
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Experiment #155

Brewing|Jun 2, 2018

Experiment #155 : Coffee Extraction and Sugar Levels

In many of our experiments, we are always searching for ways to increase coffee extraction without introducing unpleasant bitterness and anstringency. One of the main reasons for this is because higher extractions tend to results in sweeter, more flavourful coffee. Recent research and tests have disocvered that full and proper extractions help to result in sweeter tasting coffees. Is this accurate? How does coffee extraction relate to sweetness i
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Experiment #154

Brewing|May 21, 2018

Our Finca La Mula Brew Recipe

Enjoying our geisha coffee? Here's how you can brew it at home too! This is our brew recipe with the V60, comment with your thoughts, opinions and questions below!
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Experiment #152

Brewing|Jan 23, 2018

Does Grinding Frozen Coffee Beans Impact Brewing & Taste?

A number of baristas in the recent World Barista Championship have been making use of Christopher Hendon's research. He found that coffee beans frozen to -79C and below reacted differently to the grinding process concluding that grinding cold results in a narrower particle size distribution, and reduced mean particle size. But how does that impact the taste in the final cup?
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Experiment #151

Brewing|Jan 8, 2018

Thoughts on Dale Harris, World Barista Champion 2017

Over 60 baristas from around the world competed for the coveted title of World Barista Champion in Seoul this year. Watch the performance of Dale Harris here, you’d be as awe-struck as I was. His performance echoed thoughts I’ve been having lately on running a specialty coffee business and advocacy for this trade.
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Experiment #150

Brewing|Aug 11, 2017

The Best Way To Train Your Palate

One of the most important assets for any coffee professional is his/her palate. Without a fine-tuned palate and sensory skills, it is almost impossible to know what you are tasting or smelling, much less describe it to others. How then does one go about training and refining their palates? We ask some professionals from around the industry to find out what they do or think is the best way to train their palate.
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