The coffee market offers us an array of cultural resources and expressions, such as “handcrafted,” “connoisseur,” “artisanal” and “coffee snob.” This helps the makers distinguish themselves and express their identity through their work.Ĭraft brings forth the growing desire of producers and professionals for esthetic engagement, creative expression and aspiration for quality. They are driven by esthetic engagement, creative expression and an aspiration for quality.Ĭraft work gives professionals the opportunity to create unique products that align with their personal visions. Instead of privileging the pursuit of profit, craft businesses and professionals are part of the rise of creative professions. The craft revolution is often seen as a reaction against excessive industrialization or as a way to keep traditions and culture alive in the face of a homogenized, corporatized world. While some may think this is foolish snobbery, others revel in the esthetics of craft experiences. The craft revolution is everywhere: Craft beers, specialty coffee, handmade soaps and artisanal ice cream. Wherever you stand, don’t fall into the trap of thinking paying more for coffee gadgets will necessarily yield immediately great coffee.This article by Pierre-Yann Dolbec, Concordia University originally appeared on the Conversation and is published here with permission.

For others, it’s something to get nerdy about. There Is No Perfect Cupįor many, coffee should be fast and made by someone else. Mix them up, change the grind, and come up with your own. For the Hario V60, there are three popular methods that stand out: James Hoffman’s ultimate recipe, the Tetsu Kasuya’s 4-6 method, and the “ Rao Spin” by Scott Rao. Check out the AeroPress cup winners’ recipes. If you’re stuck, there are dozens of great recipes available for your brewer of choice. It’s a lot easier to just change the grind and stick with boiling water every time. Higher temperatures will also extract more coffee, but unless you have a kettle that allows you to set the temperature, you probably shouldn’t worry about this. Remember that changing coffee may require a change in technique. If you find your coffee tastes tangy or is too acidic, grind finer. If you’re finding your cups are too bitter for your taste, grind coarser. Understanding which variables to change when brewing and how they affect coffee can help you get a cup that’s better suited to your tastes. The finer you grind, the more extraction takes place. Something like the Porlex Mini or Timemore Chestnut C2 will do the trick for around a third of the price of a good entry-level electric grinder. Hand grinders are cheaper than electric grinders since they don’t have a motor, but they grind slower and require effort.

If you prefer immersion and pour-over techniques like the Aeropress and Hario V60, there are a world of cheaper grinders available to you. Uneven grinding can produce a lot of fine particles, and these fine grounds extract much faster than coarser grounds. Fewer fines mean you have less chance of brewing over-extracted coffee. When people say coffee tastes too bitter or “burned” they are referring to coffee that has been over-extracted. Grinding fresh means better-tasting coffee and gives you control over the grind size for better brews.Ī “good” grinder will grind coffee more evenly. By grinding in advance, you’re speeding up the process that makes your coffee stale. The more surface area coffee has, the faster it will degrade. If you’re not already grinding your coffee fresh, you’ll notice a huge difference when you start to do so.

Decent espresso machine