Ok, so you have the gear, you have the water, and you have the coffee. But something is still missing…
There’s nothing quite as disappointing as walking into a cafe that is sending all of the coffee nerd cues, only to be served a cup of swill.
I can help to evaluate and diagnose problems in such areas as:
- Equipment – Misused and neglected equipment produce a sub-par product.
- Water Quality – Coffee is 98% water (88-93% if we’re talking espresso).
- Extraction Errors – Mismanagement or a lack of understanding of brew variable makes an ideal extraction difficult to achieve
- Consistency – A cafe’s reputation is only as great as its worst shot of espresso.