The May issue of our monthly newsletter, The Grind, has hit the bricks! Including the Turkish Dee-Lite recipe, our process for making excellent french press coffee, tips on how to brew a strong shot in a superautomatic espresso machine and a directory of all the recent YouTube videos we’ve done over the last month, May’s news is a sweet little compendium of a lot of the content we’ve shared with you here.
But what you won’t find here is The Grind Special — this month: $10 off the Hourglass Cold Brew Coffee Maker! Get this special and all future specials by signing up.
Soup up your home espresso setup with these professional-grade tools! Featuring polished stainless steel and highly durable rubber accents, Espresso Gear developed commercial-quality barista tools driven by their passion for great espresso. We think the design is a wonderful blend between form and function — elegant, stylish and simple.
Our favorite item is their Click Mat, which is the only pressure-sensitive tamping mat on the market. Allowing you to change the pressure sensor weight between 22lbs. and 55lbs, the mat will signal when you’ve tamped to the set pressure — giving you the ultimate tool in calibrating your extraction.
Your grinder may have a few nasty habits it’s not too proud of: Namely, it’s clingy and has difficulty getting rid of things. While we appreciate the packrat sentiment, it’s important that you motivate your grinder to regularly clean up its act — and since it’s an inanimate object, you’ll have to take the lead.
Depending on how much you grind, you’ll want to remove excess grounds from the burrs on a regular basis — home grinders should do this monthly, while cafe grinders will need to do it weekly. If it’s easy for you to pop out the burrs on your grinder, do so and thoroughly brush the burrs free of any built up coffee grounds. If you can’t easily get at the burrs, you can use a product such as Grindz, which is a hard, starchy product designed to clear out the oils and lodged particles from the burrs.
We have heard that some people use raw rice or wheat to achieve the same results as Grindz, which is a wheat-based food-friendly product. However, we haven’t tried this out and don’t know how successful or safe it is for your burrs.
In addition to the maintenance on the burrs, we also recommend wiping out the hopper regularly to cut down on oily build up that could become rancid over time.
We have a deep love for and commitment to the home espresso enthusiast, but as our passion for making excellent espresso at home has grown, we have been exploring commercial-grade equipment, too. Obviously, comparatively few of us can afford to drop $15k on an espresso machine for our homes, but if you’re looking to either upgrade your business’ existing setup or thinking about launching a new espresso-based business, we have a wide selection of machines that is going to continue to grow.
Currently featuring primarily La Marzocco and Nuova Simonelli and Rancilio commercial-class espresso machines & grinders, we’ve also included a few of the prosumer class of machines that could work well in a smaller-scale business that has espresso as a complementary service — such as a bookstore or an art gallery. We also have tons of quantity discounts on accessories and wholesale pricing on coffee and syrups so just ask.
We’re excited to venture into a new realm within the coffee world and look forward to talking with you more about it! This blog will also expand as a resource and start offering up information that may be of interest to cafes and other small coffee businesses, so stay tuned.
Infuse your espresso with a little heavy metal! After an incredibly creative and customized development cycle, the Slayer professional espresso machine will be introduced to the specialty coffee world at this April’s SCAA exhibition in Atlanta.
The brainchild of Seattle-based Slayer, this uniquely designed and conceived machine is an extension of Slayer’s enthusiastic mission to positively impact the coffee industry — and the world. They accentuate the art inherent in espresso, and this little baby’s design speaks volumes about their singular approach to aesthetic form and function.
We can’t wait for this machine to hit the market and, hopefully, a cafe near us so we can check it out. And we almost made it through this whole post without making references to buttrock and mullets, but clearly our restraint is limited and easily overcome.
We’ve talked a little bit about the water mineral content for great espresso, specifically in terms of descaling vs. using distilled water, but we didn’t have a great understanding of how the water can effect coffee and tea brewing — until now.
In this informative article, Joshua Lurie of Food GPS introduces us to Cirqua, a customized water company employed by Starbucks, The Coffee Bean & Tea Leaf and Intelligentsia, among others, to create a water profile specific to enhancing the flavor of the brew. He walks us through a taste test of both coffee and tea, with the only variable being the type of water used. The results? Low mineral content water produced a more bitter taste, high mineral content yielded a muted taste and the customized water…well, it was delicious.
While Cirqua’s products have been available only to commercial groups until now, they will be launching a kit for you to use at home in April at the Specialty Coffee Association of America. We’re excited to try it out and compare the difference!