Want to win one of the new 100 free Able Fine Discs? Keep Reading!

Not surprisingly, Able Brewing is at it again. Able has built a reputation as a company committed to innovation, quality, and better brewing. In its relatively short history, Able Brewing has designed two highly praised brewing filters, the Kone and the Disk. The current Disk will remain unchanged and will be the standard option for Aeropress users. But Able listened to its customers and the consensus can be summed by one request: an even finer metal filter. Introducing the Disk - Fine!

...Read more.

Screenwriter and Louisville barista Timothy Strader will be debuting his new short comedy film Monkey Mocha Fantastique on Saturday, April 14, at 6:30 pm at Sunergos Coffee, 306 W Woodlawn Avenue. The film was directed by William Wallace II and produced by Wallace Fllm. Check out the synopsis and trailer below!

...Read more.

The Baratza Encore: A Barista’s Review of an Affordable Espresso Grinder

By: Chris Heiniger

The review is below, but first…

A Tale of Scandal and Misfortune from Yesteryear

Years ago, I was sold a lie by a sweet-talking grinder salesman and I spent hard-earned money on a grinder that could “totally grind for espresso.” At home, I found that this grinder did grind espresso if you wanted espresso to be thin, pale and for shots to run in 15 seconds.

...Read more.

A shout out to all you Aeropress aficionados out there! The Northeast Regional Aeropress Championship is upon us!

Click through below for the details.

...Read more.

Not Just Your Average Auto Brewer

I think we've made it obvious that we really love the Bonavita coffee maker. The Bonavita has proven itself to be temperature stable, producing a consistently quality cup of coffee, time after time, with lots of ease.

...Read more.

Intro

Manual methods for brewing coffee are becoming an ever more popular option for home enthusiasts and coffee bar baristas alike. The ability to control every variable in the brewing process and create a cup exactly to one's preference and to the character of the coffee has provided many with justifications for switching. Along with this new popularity, many new methods and devices have arisen, as well as old methods being resurrected. In this article we hope to provide the reader with a list of some great immersion brewing methods, clarifying the differences between each. This post is confined to full-immersion brewing methods; if you are interested in pour-over brewing methods, check out our other beginner's guide here: A Beginner's Guide to Pourover Coffee Brewing! Read on after the break for the immersion comparison.

...Read more.

Intro

Manual methods for brewing coffee are becoming an ever more popular option for home enthusiasts and coffee bar baristas alike. The ability to control every variable in the brewing process and create a cup exactly to one's preference and to the character of the coffee has provided many with justifications for switching. Along with this new popularity, many new methods and devices have arisen, as well as old methods being resurrected. In this article we hope to provide the reader with a list of some great pour-over brewing methods, clarifying the differences between each. This post is confined to pour-over methods; to read the post on full-immersion methods, go here: A Beginner's Guide to Immersion Brewing Methods! Read on after the break for the comparison.

...Read more.

...Read more.

...Read more.

The good folks at Coava are keeping busy. Coava Coffee Roasters is a shop and micro-roastery located in Portland, Oregon who have, over the last year, started producing some very innovative new brewing devices for specialty coffee. Last year, they introduced the Kone, a metal filter designed for pour over brewing in a Chemex. The responses were great, as reviewers highlighted the benefits of the Kone being reusable, made fully in the United States, and that it allowed more oils than paper filters, allowing for a more nuanced cup. I received the new generation Kone a little over a week ago, and was able to spend time brewing on it over the past several days.

Basic Parameters

For a frame of reference, my grinder was the Preciso, my pouring kettle was the Buono with the flow restrictor from Barismo, and I stuck to a beginning-of-the-pour water temperature of 199 degrees for each brew to limit at least one variable. For those who might be curious, I used Quills Coffee's Nicaragua Taza de Sabor and Barismo's Costa Rica Don Mayo, Finca El Llano, both very delicious washed Central American coffees.

...Read more.