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Reset to Zero

Lately I’ve had the opportunity to work a few regular barista shifts thanks to my wonderful friends at The French Press. The first day or two were a little shaky, but once I brushed that dirt off my shoulder I had more fun with coffee than I’ve had in quite...

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Being Aware of Your Surroundings

For years I've recommended a 1:15 brew ratio for those diving into the world of home brewing, often referring to my old standby of 20 grams of coffee to 300 grams of water. At one point I actually favored this recipe myself as I felt like it added a certain...

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Greatness Takes Time

I often think people outside of our industry and even some inside forget a simple yet important truth: Coffee, when done on the level it can be done, is a craft. A craft like metal working, being a carpenter, or being a chef. No one can expect to bust into...

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Marked for Death

Back in the day one of my favorite ways to enjoy espresso was in the form of a double macchiato. It had all the makings of a barista nerds dream: an espresso-centric drink that still allowed you to flex your milk steaming and latte art muscles. For me it was...

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