The journal
Coffee, explained plainly
Recipes we actually use, honest answers to the questions we get asked across the counter, and what we learn at the roastery. No jargon without a translation.
How to brew on a Hario V60: our recipe
The exact recipe our baristas use: grams, temperature and timings. It repeats at home without drama.
Water is 98% of your coffee - and in Tashkent that matters
Coffee coming out fine but dull? The water is more often to blame than the grind. It is also quietly eating your machine.
Why is my coffee sour?
Sour coffee is usually not bad coffee, it is unfinished coffee. The cause is nearly always the same one.
Shavi placed 33rd in Europe's 100 Best Coffee Shops
More than 5,300 coffee shops, more than 250 judges. Plus an unexpected win in Brussels.
Ceramic, glass, plastic or metal: which V60 to buy
The shape is identical in all four. The difference is how the material holds heat - and you can taste it.
How to brew on an AeroPress: the forgiving recipe
The V60 punishes mistakes. The AeroPress forgives them - which is why we recommend it for travel and for hurried mornings.
Our head roaster Alsu Karimova joins the Global Coffee Awards jury
"The most important thing is experience. You need to taste constantly." The person choosing your coffee is now calibrated against an international panel.
Our Colombia Gaitania took silver at the Global Coffee Awards
The judging is blind - the panel has no idea who roasted it. That is exactly why the medal means something.