Browsing: Featured
From Nord Coast to CODOS: eight specialty cafés in Hamburg with addresses, opening hours as of October 2026 and a route through the Altstadt.
Conical burrs for full-bodied espresso, flat burrs for clear cups. Plus measurements on fines and retention and five grinders each for filter, espresso and by hand.
What your hand grinder needs for espresso and for filter: steel conical burrs, fine clicks, care without water and three recommended models with prices.
Single origin or blend? What the terms mean, which coffee suits filter or cappuccino, how roasteries build blends and how to read the pack.
V60, Kalita Wave or Chemex: how cone and flat bottom differ in taste, which dripper suits you and three recipes with grams and times.
Which water hardness suits coffee, how to assess your tap water and what diluting, filters and recipe water can do.
Start with 18 g of coffee, 1:2 to 1:2.5 and 25 to 30 seconds. How to set the grind size in three shots and get channelling under control.
How light, medium and dark roasts differ in acidity, bitterness and caffeine, and which roast suits pour-over and espresso.
Washed tastes clean and bright, natural fruity, honey sweet and in between. The three methods compared, honey grades and anaerobic fermentation.
Oolong explained: how oxidation and roasting work, the best-known teas from Fujian and Taiwan, how they taste and how to brew them in a teapot or gaiwan.