Caseta Journal
Espresso duplo 1:2 em 25-30 segundos, mito?
O rácio 1:2 em 25-30 segundos é uma referência, não uma lei. O tempo de extração ideal depende da máquina, do café, da frescura do grão e da preparação do...
Espresso duplo 1:2 em 25-30 segundos, mito?
O rácio 1:2 em 25-30 segundos é uma referência, não uma lei. O tempo de extração ideal depende da máquina, do café, da frescura do grão e da preparação do...
Lelit Anna PL41TEM review: the best espresso ma...
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.
Lelit Anna PL41TEM review: the best espresso ma...
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.
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...
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...
Specialty coffee, acidic, and commercial coffee...
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...
Specialty coffee, acidic, and commercial coffee...
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...
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...
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...
Light, medium or dark roast: what's the differe...
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...
Light, medium or dark roast: what's the differe...
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...