by BHLearn | Oct 13, 2022 | Blog
At the 2017 World Barista Championships, recurring Canadian champion Ben Put introduced baristas around the world to the concept of freeze distillation — a method of concentrating milk to make it richer and sweeter. The method quickly became common at barista... by BHLearn | Sep 14, 2022 | Blog
In the last few lessons of our Roasting Science course, we’ve been exploring the evaporation front that forms inside coffee beans as they roast. In coffee roasting this phenomenon has an almost mythical status. It has even been touted as a possible cause of first... by brygmanden | Aug 26, 2022 | Blog
Freezing coffee has been part of the specialty barista’s arsenal for some time now. Ever since we discovered the benefits of grinding coffee from frozen, we’ve been keen advocates of vacuum-sealing small amounts of roasted coffee, so that you can keep that rare and... by BHLearn | Aug 11, 2022 | Blog
The invention of the air roaster revolutionised coffee roasting, allowing faster roasts on larger scales than had ever been possible before. In the decades since it was invented, the air roaster became hugely important in industrial coffee roasting — although the... by brygmanden | Aug 2, 2022 | Blog
Earlier this month, a group of coffee pilgrims assembled in the mountains of Risaralda, Colombia. Roasters, buyers, baristas, and producers came from every corner of the globe, to join Lucia Solis for the first ever Fermentation Training Camp. The main goal of the... by brygmanden | Jul 15, 2022 | Blog
If you have ever ground your own coffee, then you’ve probably tried the Weiss Distribution Technique (WDT). Possibly even without realising you were doing something that had a name, you might have grabbed a paper clip and done a little puck raking just for the pure...