Coffee know-how.
Practical know-how around good coffee: dialing in espresso, brewing filter coffee, understanding flavour and knowing where to find great coffee in town. With the same numbers Shotbook works with.
Espresso · 4 min readEspresso ratio and time: how to find your shot
What 1:2 means, which time fits which ratio and why light roasts may run longer.
Read
Espresso · 4 min readEspresso too sour or too bitter? How to dial in your grind
Sour usually means too fast, bitter too slow. When to change the grind and when 0.5 g of coffee is enough.
Read
Filter · 3 min readThe bloom in pour-over coffee: why fresh coffee needs longer
What happens during the first pour, how much water you need and why fresh roasts get 45 instead of 30 seconds.
Read
Taste · 4 min readFlavour notes and the SCA flavour wheel: why you should rate your own coffee
How the flavour wheel works and why your own rating beats any tasting notes on the bag.
Read
Basics · 4 min readSpecialty coffee vs. commercial coffee: what is the difference?
80 points, a roast date, origin down to the farm: what specialty means and how to spot it in the shop.
Read
Cologne · 5 min readSpecialty coffee in Cologne: our pick of cafés for great coffee
Twelve places for specialty coffee from Ehrenfeld to the Rheinauhafen, picked by a former Cologne café owner.
Read