The Brew Blog
PRO COFFEE TIPS, FUN FACTS, & MORE
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Channeling in Pour-Over: How to Spot It, How to Fix It
Channeling pour over is when water finds a fast path through the coffee bed instead of flowing evenly. How to spot it, the four causes, and how to fix it.
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The Rao Spin: Should You Swirl Your Pour-Over?
The Rao spin pour over technique: swirl after the bloom and near the end of brewing. Verdict on whether it's worth doing, when it helps most, and how to do it.
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How to Pour from a Gooseneck Kettle: A Technique Guide
How to pour from a gooseneck kettle: grip, posture, pour height, flow rate, and stream control. The complete technique guide for consistent pour-over brewing.
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When to Break the Rules: Recipes Worth Trying That Ignore the Textbook
Unconventional coffee brewing recipes worth trying: Tetsu Kasuya 4:6, Hoffmann French press, World AeroPress recipes, and high-temp light roast brewing.
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How to Taste Coffee Like a Judge: A Complete Cupping Guide for Home Brewers
How to cup coffee like a judge: dose, grind, 93°C water, the four-minute crust break, slurp technique, and how to evaluate aroma, acidity, body, and flavor.
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The SCA Cupping Protocol, Step by Step
The SCA cupping protocol step by step: 8.25g per 150ml dose, 93°C water, four-minute steep, crust break, slurp at three temperatures, 100-point scoring.
