Thursday, June 08, 2017
John talks coffee #6 - espresso texture starts with roasting !
Espresso is about mouthfeel, texture, and flavor. And it should be delicious!
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John Piquet,
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Utah
Wednesday, June 07, 2017
John talks coffee #5 - espresso building insights
Know your craft!
Tuesday, June 06, 2017
John talks coffee #4 - Tasting - Understand Why
The reason you taste and adjust, is not simply to make it better. It's to understand why the new version tastes different than the old version. Don't just ask why, know why!
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John Piquet,
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Utah
Monday, June 05, 2017
John talks coffee #3 - Knowledge of Craft
Understand the coffees that you are using, understand how they work at various roast levels and different profiles. The more you understand how the depth and breadth of your coffee, the more you will understand - and create a great espresso.
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brewing,
business,
caffe d'bolla,
chemex,
coffee,
craft coffee,
espresso,
John Piquet,
pour over,
roasting,
Salt Lake City,
siphon,
siphon brewing,
syphon,
syphon coffee,
Utah
Sunday, June 04, 2017
John talks coffee #2 - Light Roasting and Lemons
Light roasting is about developing sweetness and structure. to support the flavors.
Labels:
brewing,
caffe d'bolla,
chemex,
coffee,
espresso,
John Piquet,
pour over,
roasting,
Salt Lake City,
siphon,
siphon coffee,
syphon,
syphon coffee,
Utah
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