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  1. A Look at  Flores Manu Lalu as Espresso

    A Look at Flores Manu Lalu as Espresso

    Wet process Flores makes fantastic single origin espresso. Have a look at our cupping notes.

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  2. Behmor Espresso Roast Profile: Peru FTO Don Rigoberto

    Behmor Espresso Roast Profile: Peru FTO Don Rigoberto

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  3. The Return of Ethiopiques

    The Return of Ethiopiques

    Along with the slew of incoming fresh Ethiopian coffee comes the return of our always popular Ethiopiques blend.

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  4. A Pair of Ethiopias, Cold Brewed with a Bruer.

    A Pair of Ethiopias, Cold Brewed with a Bruer.

    Cold brew coffee can have more tastes than just caramel and chocolate.

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  5. Video: Coffee Leaf Tea - ቁጢ , Kuti, Keti, Koti

    Video: Coffee Leaf Tea - ቁጢ , Kuti, Keti, Koti

    Brewing coffee leaf tea

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  6. All About Coffee Brewing

    All About Coffee Brewing

    Sign up for our coffee brewing crash course

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  7. Behmor Roast Profile: Ethiopiques 2.0

    Behmor Roast Profile: Ethiopiques 2.0

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  8. Espresso Basics & More

    Espresso Basics & More

    Sign up for our espresso basics class

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  9. All About The Clever Coffee Dripper

    All About The Clever Coffee Dripper

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  10. Choosing a Pour Over Brewer

    Choosing a Pour Over Brewer

    Three questions you should ask yourself.

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  11. Aeropress Plunger Cleaning

    Aeropress Plunger Cleaning

    If your Aeropress plunger is excreting some sticky stuff. Don't worry, it's harmless but you probably still want to know how to clean it off, right?

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  12. Video: Metal Aeropress Filters

    Video: Metal Aeropress Filters

    Have fun pushing coffee through these metal Aeropress filters.

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Espresso: Freshness - Fresh? Too Fresh?

Espresso: Freshness - Fresh? Too Fresh?

The freshness issue for espresso is different than for other brew methods. Over time, I have come to believe that homeroasted espresso needs a lot more age on it before extraction, more so than infusion and drip brewing techniques. Carbon dioxide rapidly degasses from coffee in extraordinary volumes after roasting, especially in the first 24 hour after roasting. During this time, espresso will be less flavorful and thin. Gas emerging from the coffee will prevent water from thoroughly percolating through the grinds, resulting in underextraction. You will notice fast brew times and light-colored crema. It will also have a specific taste from the gas, a tingly, baking soda effect (not the flavor of baking soda, but that effect). This unpleasant taste can persist for up to 72 hours in my experience, and it depends on the degree of roast, and the specific coffees in the blend. You can rush the degassing process by grinding coffee ahead of time and letting it sit a few hours; a coffee "sin" by all measures, but sometimes we all get desperate!

If a specific type of coffee or type of roast doesn't agree with you, let it rest in a sealed glass jar. Sometimes after 5 or 7 days it turns a corner and becomes quite wonderful, but after 10 to 14 days it will degrade as it moves into staleness. And sometimes as little as 10-20 seconds difference in roast times has a huge effect on the espresso, so don't bash a coffee until you have tried it under a range of roasts.

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