Caseta Journal

Sage Barista Express Review 2 Anos Depois, ainda vale a pena em 2026?
Sage Barista Express Review 2 Years Later, is it still worth it in 2026?
The Sage Barista Express is probably one of the most popular home espresso machines in recent years. But after hundreds of reviews, videos, and opinions scattered across the internet, an... Read more...
Extração de espresso duplo em porta-filtro, ilustrando o debate sobre o rácio 1:2 e o tempo de extração ideal
Double espresso 1:2 in 25-30 seconds, myth?
The 1:2 ratio in 25-30 seconds is a reference, not a law. The ideal extraction time depends on the machine, the coffee, the freshness of the beans, and the puck... Read more...
Lelit Anna PL41TEM máquina de espresso em aço inoxidável — review Caseta Coffee
Lelit Anna PL41TEM review: the best espresso machine under €650?
We tested the Lelit Anna PL41TEM for several weeks with speciality coffees. PID, impressive steam, and an IMS basket included. Is it worth €600? Our honest review. Read more...
O descafeinado já não é o que era, é melhor
Decaf isn't what it used to be, it's better
Decaf is no longer a second-rate alternative. In this article, we explore how modern decaffeination processes have transformed this category, and why some excellent coffees we've tasted recently are precisely... Read more...
Café de especialidade, ácido e o café comercial, amargo?
Specialty coffee, acidic, and commercial coffee, bitter?
Is specialty coffee acidic? Is commercial coffee bitter? The answer lies in the roast, the bean quality, and the philosophy of each sector. Understand the differences and learn to taste... Read more...
A Água no Café : o ingrediente mais ignorado
Water in Coffee: the most overlooked ingredient
Water is the most underestimated ingredient in specialty coffee. In this article, we explore how water's mineral composition, pH, and hardness directly affect the flavour, extraction, and balance of your... Read more...
Comparação entre grãos de café verde, torra clara, torra média e torra escura
Light, medium or dark roast: what's the difference?
If you're new to specialty coffee, it's normal to look at “light roast”, “medium roast” or “dark roast” and think: ok... but what does that change in practice? And then... Read more...
Porque não gostas de café (e como especialidade pode mudar isso)
Why you don't like coffee (and how specialty coffee can change that)
There are many people who say they don't like coffee. And, in some cases, that's true. But it's also true that many of these people have never had coffee under... Read more...
Café em Portugal: um luxo em casa? Uma reflexão sobre o IVA
Coffee in Portugal: a luxury at home? A reflection on VAT
A reflection on fiscal incoherence: why does coffee at home pay 23% VAT while the same coffee at a café pays 13%? We compare with other European countries and question... Read more...
Café sustentável e consumo responsável, mostrando práticas ambientalmente conscientes na preparação de café
Be more sustainable.
Sustainability in coffee is a sum of informed choices. From EU-mandated traceability to the impact of capsules, including carbon-neutral packaging and durable extraction methods, discover how small daily decisions make... Read more...
Café de especialidade em chávena, mostrando a qualidade e características visuais do café premium
Specialty Coffee: What it is, and why it changes the way you drink coffee.
Specialty coffee is not a trend, it is a technical classification with objective criteria from the Specialty Coffee Association. Discover what an 80+ point score means, how it differs from... Read more...