How To

Why grinds become coarser when the grinder heats up and how it impacts extraction

Why grinds become coarser when the grinder heats up and its impact on extraction speed

Dr. Monika Fekete discovers why coffee grinds become coarser when the grinder heats up and how it changes the speed of espresso extraction.  Dr Monika Fekete is the Founder of Coffee Science Lab. Ice, fresh, cold milk, and a perfectly balanced espresso shot are the key ingredients to a delicious iced latte over the summer months. The warm, balmy nights might give you a head-start waking up your machine and grinder from their slumber. But as the day goes on, your perfectly dialled-in shots will speed up and you will need to adjust your grinder a bit finer. 
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giraffe latte art

Giraffe latte art by Jibbi Little

Jibbi Little sticks her neck out with a latte art pattern that puts the humble giraffe in the spotlight. When thinking of new patterns, animals are an easy and reliable
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evolution of coffee grinders

The evolution of coffee grinders

Maurizio Marcocci of Service Sphere discusses the evolution of coffee grinders as they keep up with advancements in brewing. In the 20th century, the coffee industry experienced an evolution from percolator-style to the drip method of coffee brewing. Now in the 21st century, we are seeing the development of pods, capsules, and other sophisticated brewing technologies around the world.
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texture milk perfect pour

How to texture milk and perform the perfect pour

Mocopan Coffee’s Babin Gurung on how to effectively train a new barista to texture milk and build confidence in their ability to perform a perfect pour. As confident as you are in your barista role, teaching someone new the basics of coffee making can be a challenge. Something like milk texturing may come second nature to you, but for a beginner, it might sound like rocket science. That’s why knowing something and teaching it are two very different skill sets. An experienced barista needs to have both.
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coffee machine boiler

Coffee machine boiler 101

Maurizio Marcocci of Service Sphere compares single, twin, and multi boiler systems and explains why one is sometimes better than two. An espresso machine is a complex piece of equipment, which only becomes more so as manufacturers add new features and technologies to improve coffee quality.
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coffee roast

Inside a coffee roast

Dr. Monika Fekete explores the evolution of a coffee bean under an electron microscope and uncovers how roast levels affect grinding. Watching green beans turn into aromatic roasted coffee is something of a magical experience. 
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opening a café

The dos and don’ts of opening a café

Mocopan Coffee’s Kyle Rutten on opening a café, and why it’s more important than ever to understand your market and stand out from the crowd. The modern café market is a very dynamic one. While there are many simple yet successful cafés operating today, it’s not as easy as it once was to get people through the door. Once upon a time a simple window sign that read “coffee” with a large lurking coffee machine in the background was all you needed to attract a crowd. Today it’s about more than just the caffeine kick. Customers want the story, the flavour, and the trust that the person making their coffee is excellent at it, and a great environment to experience it in. We want it all. 
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bitterness in coffee

Bitter sweet symphony: What causes bitterness in coffee and how to avoid it

Mocopan Coffee’s Babin Gurung on what causes bitterness in coffee and how to avoid it. As a barista, one of the most common complaints you get from customers is that their coffee tastes bitter or burnt. As happy as you are to remake the coffee, you need to know what’s causing the problem, otherwise you’ll be serving the same bad-tasting coffee. 
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