Lately it seems like every commercial on television has a latte-art laden cappuccino. Television characters are working at coffee shops like Café Grumpy and Intelligentsia. Intelligentsia’s coffee can even be found on the shelves at Target now. Specialty coffee is becoming a part of popular culture in a big way. As more of specialty coffee shops appear, many try to provide unique coffee experiences to their customers that they can’t find other places. A popular way many specialty coffee businesses approach this is by showcasing unique ways to brew their coffees.
Below you will find the Texas Coffee School step-by-step guide for how to make vacuum siphon coffee. You will learn the specific parameters, technique, and best practices essential to making outstanding coffee with your “vacpot.” If you want to learn more about coffee extraction and gain an in-depth understanding of every primary coffee brewing method, check out our Coffee Education Program for a complete list of upcoming coffee classes and barista training workshops.
ABOUT THE BREW METHOD:
Siphon coffee has been around since the 1840s and has had several resurgences of popularity over the decades.
Below you will learn the best practices essential to making great tasting pour-over drip coffee using a Chemex. If you want to learn more about coffee extraction and gain an in-depth understanding of every primary coffee brewing method, check out our Coffee Education Program for a complete list of upcoming coffee classes and barista training workshops.
ABOUT THE BREW METHOD:
Combining elegance and efficient design, the Chemex functions as one self-contained brewing,
By now, for coffee professionals and café owners, there is a better than likely chance they’ve heard the phrase “Coffee is 98% water.” Does this really mean anything? If so, what action does it illicit from people?
As the Specialty Coffee representative for a commercial water treatment manufacturer, I work with café owners, coffee roasters, coffee equipment manufacturers, equipment distributors, service techs and baristas every day. Without question, the single largest problem I find across all of these groups is the negative side effects that water has on their equipment and coffee.
It’s seven in the morning. You are tired, as you have every right to be at this hour. Maybe you’re a little grumpy, but you’re at your favorite coffee shop so you are happy anyway. You’re about five people back in line and you want this coffee. In fact, you need it. Slowly you make your way closer and closer to the register and your mouth is watering as you imagine how delicious that first sip is going to be.