Coffee Chronicles

The pour over method gives you complete control over your brewing variables. Start with a 1:16 coffee-to-water ratio and adjust to taste.

Key steps:bloom for 30 seconds,pour in circular motions,maintain steady flow rate,and aim for 4-6 minute total brew time.

Ethiopia is considered the birthplace of coffee,with legends dating back to the 9th century. The traditional coffee ceremony is still practiced today.

Ethiopian coffees are known for their bright acidity,floral notes,and wine-like characteristics,especially from regions like Yirgacheffe and Sidamo.

Perfect latte art starts with properly steamed milk. Aim for microfoam with a paint-like consistency - smooth and glossy.

Start with basic patterns like hearts and leaves before progressing to more complex designs like rosettas and swans.

Store coffee beans in an airtight container away from light,heat,and moisture. Avoid the refrigerator or freezer for daily-use beans.

Buy only what you'll use within 2-4 weeks of the roast date,and grind beans just before brewing for maximum freshness.

Daily:rinse group head,wipe down surfaces,empty drip tray. Weekly:backflush with cleaning powder,descale monthly.

Regular maintenance prevents buildup of oils and minerals that can affect taste and machine performance.

Cupping involves evaluating coffee's aroma,flavor,acidity,body,and aftertaste using a standardized process.

Use a 1:18 ratio,coarse grind,and 200°F water. Steep for 4 minutes,break the crust,and taste with a spoon.