A BH Protocol for Measuring Grind Retention

Measuring Grind Retention   All grinder designs take a little time to dispense the coffee they have ground. In lesson B1 2.04 of the Barista One course and certification, we suggested a protocol for measuring grind retention. We liked it so much that we decided...
September 2018 — Five Elephant Karatu AA Kenya

September 2018 — Five Elephant Karatu AA Kenya

This week we return to Berlin with one of our favourite roasters, Five Elephant. They’ve got a beautiful Kenyan AA, bursting with orange marmalade goodness, stewed fruits, and a bunch of white grape — or a whole lot of Ribena and apple juice concentrate if you give...
April 2018 — Small Batch & Raquel Lasso Colombia Geisha

April 2018 — Small Batch & Raquel Lasso Colombia Geisha

This month we head to Colombia, by way of Small Batch here in Melbourne, Australia. They’ve got a stunning Geisha (only our second Geisha throughout Superlatives!) produced by Raquel Lasso, a pioneering leader within her community. This coffee is all syrupy body,...
March 2018 — Cafe Lomi & Daterra ‘Méthode Beaujolais’

March 2018 — Cafe Lomi & Daterra ‘Méthode Beaujolais’

This month we head to Brazil and Daterra Farms, by way of Cafe Lomi in Paris, with a coffee fermented using carbonic maceration — or as the French like to call it, Méthode Beaujolais — before being naturally processed. They’ve helped produce a coffee bursting with...
February 2018 — Colombian Pink Bourbon by Assembly Coffee

February 2018 — Colombian Pink Bourbon by Assembly Coffee

This month we head to Colombia and Hacienda Mallorca, with a natural process, pink bourbon, roasted by Assembly Coffee in London. Bursting with tropical fruit, hints of candy, and zesty acidity — Assembly have really knocked this one out of the park.  You can sign up...