Brown Christopher – Page 5 – InfoWeHub – Coffee Guides, Brewing Science & Passion for Every Cup

The Third Wave Defined: My Witness Account of the Specialty Shift

When people ask me what it was like to work in coffee during the early 90s, I often tell them […]

Today, we take the Perfectly Calibrated Espresso for granted. We walk into a café, and within 30 seconds, a barista

In the early 1990s, when I started my journey in the specialty coffee industry, the landscape was unrecognizable compared to

The pour-over method is often viewed as the pinnacle of manual brewing. Unlike immersion methods like the French Press, where

In the lexicon of specialty coffee, “acidity” is a term of praise, while “bitterness” is often a warning sign. Yet,

In the hierarchy of coffee equipment, the grinder is often the most undervalued tool by beginners and the most obsessed-over

If South American coffees are the comfort food of the brewing world—stable, chocolatey, and nutty—then African coffees are the avant-garde

In the pantheon of coffee history, the Moka Pot—patented in 1933 by Alfonso Bialetti—stands as a masterpiece of industrial design

To speak of African coffee is to speak of the very soul of the Coffea Arabica species. While Brazil and

In the specialty coffee industry, the phrase “High Altitude” is often used as a synonym for quality. You will see