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What message do I want to send?
Thursday, November 27, 2014 - 12:12 PM - 4 months, 3 weeks ago   - 1. TMC Members' Coffee Blogs  - WBC 2007 World Champion James Hoffmann's jimseven
What message do I want to send?
Over the last couple of years I’ve become increasingly uncomfortable with the ways that we have typically sold and tried to differentiate speciality coffee. My thoughts on this have certainly been clarified by the book, and by talking to people about it. I wanted to write up how I feel now, as part of this blog’s purpose is to document the way I think about things, though I expect this to continue to change and evolve over time. The main problem is talking about what we do being “better”. It is defined as “better” because those who work in coffee, and taste a lot of it, generally agree that it is. (I’m sure we can argue that sentence for a long time, but that pretty much sums it up for me.) The problem with selling what we have as “better” is that it requires the consumer accepting that what they are currently buying, drinking and enjoying is an inferior product. People don’t really like this idea: On just about every coffee article with comments you see the pushback, people defensive about what they drink, how they brew it, bristling with self-righteousness, feeling that their preferences have been insulted by the article or whoever is quoted therein. “I like my pre-ground Italian coffee, brewed in an unwashed moka pot, just fine thank you very much!” I did a short radio interview on BBC London the other day 1 and towards the end of the interview I somehow managed to express how I feel about promoting what we have in a way I’m quite happy with. The real joy of speciality coffee is its diversity, this is what makes it the antithesis of commoditized coffee. Whatever you drink right now, with a little bit of effort (and perhaps guided exploration) you’re likely to find something that you will enjoy even more than what you do now. What you think is better might be totally different to what I think is better. I’m not right, and neither are you – because there is no right. There is no moral high ground of flavour. You don’t have to love crisp, super bright and juicy coffees from Kiambu, or explosively floral coffees from Yirgacheffe. Nor do you have to love the earthy, heavy, tobacco filled darker roasts of coffees from Indonesia. However, if you do like one of those things chances are there is a something out there that you’ll love even more. A person’s preference is a place to start. To be acknowledged, accepted and considered. Even if their preference is the last thing on earth you’d want to drink yourself. I’m aware this goes against some people’s ideals of speciality. There are definitions of speciality that cover green coffee, and there are people who believe that their definition of quality is the only true one. In some ways I don’t mind this. I also believe that no business can cover the entire spectrum, so we should focus on the bits that we’re particularly passionate about. What those of us in speciality coffee offer isn’t necessarily unilaterally better coffee, but amongst our offerings are lots of coffee someone will probably enjoy more than what they’re drinking now. My part starts around 1hr 33m into it – just after the Otis track ↩︎ My part starts around 1hr 33m into it – just after the Otis track

What is the purpose of what we do?
Monday, November 24, 2014 - 01:10 PM - 4 months, 3 weeks ago   - 1. TMC Members' Coffee Blogs  - WBC 2007 World Champion James Hoffmann's jimseven
What is the purpose of what we do?
It’s hard to work in coffee for any period of time, without starting to wonder about purpose, about the “why” of what we do. Most of the time the first thought is a painful truth, because the answer is money. You own, or run a business, or work within one primarily as a way to generate income. That doesn’t really explain away the decision to spend your time working specifically within the industry of coffee. It wasn’t long from starting a business to hitting the existential crisis or trying to understand what the point of it all is, beyond just making money. (I thought I had written a little about this before, but I couldn’t find the post.) One of the most attractive things about the world of coffee is its size. It is an almost overwhelmingly large and complex industry. It also feels like an industry with purpose, and as such it is a pretty compelling place to work. However, I sometimes think that when it comes to purpose, one area that I believe many of us fall down in is understanding how we fit in to such a large system. For the last few years I’ve been a loud supporter and proponent of the SCAA’s Symposium , held a couple of days before their main event each year. While I’ve enjoyed, and been grateful for, the opportunity to be on stage there – I get a lot out of participating as an audience member. When you combine stimulating or inspiring talks with a room full of people, who are passionate and active in the industry, then I think you have a great environment for gaining understanding and an overview of the wider industry. You can see opportunities for effective collaboration, for innovation, for exploration. You get a better idea of both where you want to go, as an individual or a business, and how that could be possible. This is invaluable. I’ve repeatedly described running a business as being quite a lonely, isolating experience. (Even if you have business partners there is still a feeling of isolation). I’ve yet to meet anyone who really disagrees with this. Events like Symposium (or NBC , or even Barista Camp ) feel like something of an antidote for that. This is why I’m very pleased a new Symposium event is coming to Europe in 2015, called Re:co . It will be held in Gothenburg on the 15th and 16th of June, at Eriksbergshallen. I was offered the opportunity to get more involved in the event, and I’m already enjoying working with WCE in its production, and SCAA and SCAE in its support. I’ll be working with the team on everything from content – covering both the speakers and the selection of topics – to the other aspects of the symposium such as a thoughtful coffee service, that we hope will make the event both inspiring, educational and memorable. (The SCAA have set the bar pretty high over the last few years with their Symposium, but I’m also a little competitive). The landscape of great coffee in Europe has changed rapidly in the last few years – some cities have seen explosive growth of quality focused coffee businesses, and almost every country in Europe has a flourishing, passionate and connected local coffee community. Even the most traditional of coffee cultures are starting to see changes. I hope this is an event people will get behind. I think they’re very good things for our industry. If you’re curious then I’d recommend subscribing to the mailing list so you can be the first to see who is speaking and to grab those early bird tickets. 1 One of the things I’m already most looking forward to about Re:co is the opportunity to talk more, about the issues I’m most focused on, with people of like minds. That, and some of the talks we have lined up… I respect those of you who follow me on social media, who have no interest in this stuff whatsoever, so I won’t be posting on my accounts ↩︎ I respect those of you who follow me on social media, who have no interest in this stuff whatsoever, so I won’t be posting on my accounts

10 years of writing this blog
Sunday, October 12, 2014 - 11:41 AM - 6 months, 1 week ago   - 1. TMC Members' Coffee Blogs  - WBC 2007 World Champion James Hoffmann's jimseven
10 years of writing this blog
Ten years ago today I posted my first post on here. The idea was pretty simple – I wanted to learn more (learning can be hard if you feel isolated) and sharing is beneficial if you want to learn faster. I think that what was true then is true today. Milestones, arbitrary as they may be, always tend to be times of introspection and (while nothing is more boring than a blogger writing about a blog post about their own blog) it has been interesting to spend a moment considering the role of my writing on here in my career in coffee. I remember registering the blog, inspired by the blogs of Thomas Gauperaa (gone now), Chris Tacy and Tonx (also gone now). In the next few years it seemed like coffee blogging became somewhat fashionable – at one point I had maybe 300 blogs in the “coffee” folder of my RSS client. Then, slowly, they all began to disappear or become dormant. That isn’t to say that new, interesting blogs haven’t started more recently – more that there was a massive swell that has since receded. There are somewhere around 400,000-450,000 words published on here, spread across about 870 blog posts. I did think about turning the best bits of it into a little book but I’d imagine the demand for something like that would be so small that the resulting price would put off the few interested. I’m quite pleased that the timing of my book has meant that I do get to publish something I’m proud of on my ten year anniversary. (I’m also delighted, and relieved, by people’s positive reaction to the book. Thank you!) I think it is worth restating how valuable writing here has been to me. It has done so much for me, both personally and professionally, that I’ll continue to recommend people do it – no matter how much further out of fashion it falls. Writing here has always been a great way to clarify my thoughts, to force me to think coherently enough on

Miscellanea for September
Tuesday, September 23, 2014 - 10:24 PM - 6 months, 3 weeks ago   - 1. TMC Members' Coffee Blogs  - WBC 2007 World Champion James Hoffmann's jimseven
Miscellanea for September
I thought I’d post a quick round up of various things that are going on at the moment: The Atlas First of all – it looks like copies of the World Atlas of Coffee are starting to arrive with resellers. There’s no embargo on the book so, even though the release date is the 6th October, you can grab them now. Amazon will ship so books are delivered on release day. There’ll be copies for sale in the Square Mile Webshop if you want to buy a signed copy direct from me (which would be lovely – but local is good too!). At the latest, signed copies will be available from the 10th October, dependent on the stock arriving and my travel schedule. It’s not too late if you want to be a stockist. Just fill in your details here, and the local publisher and distributor will get in touch with you (anywhere in the world). I’m Hiring I need some help with the various projects I have ongoing, mostly the Coffee Jobs Board . Therefore I’m looking for a part time EA/PA, ideally based in London. You can see the ad (and perhaps apply!) here . It feels a little weird to be hiring for this role, but having some support would be extremely helpful. I hope that I can offer more than money for someone interested in this industry, or in business. Upcoming Events I go to Moscow tomorrow, for a Black Eagle event there with DoubleB . After that it’s Seoul to take part in the WBC All Stars event – looking forward to hanging out with Matt, Alejandro and Nick! I’m curious to see how the coffee culture there has changed in the last two years. (I will try not to flood my instagram and twitter with my incredulous postings!) Straight after Korea is Barista Camp . I’m delighted the camp has sold out, and I think it is going to be both educational and huge amounts of fun. I’m looking forward to meeting baristas from all over Europe, and there should be plenty of time to chat about all things coffee. It’s been a while since I travelled and got to meet lots of new coffee people – if you’re going to be at one of these events then do please say hello. It’ll be weird to be travelling the day the book comes out – but that’s another post for next month…

A few things I learned writing the atlas
Monday, September 15, 2014 - 02:06 PM - 7 months ago   - 1. TMC Members' Coffee Blogs  - WBC 2007 World Champion James Hoffmann's jimseven
A few things I learned writing the atlas
The experience of writing the book was an interesting one, and not always pleasant. The process involved finding as much information as I could, trying to pare it down to what I considered important and then doing my best to fact-check what I found. There were moments when there would be little epiphanies, though these weren’t always good feeling ones. I came into coffee at a time when speciality was on the rise. I came to know coffee through stories of direct trade, relationships with producers, trying to pay premiums and to push quality forward. What didn’t make sense to me were certifications like Fair Trade. I was dismissive of them because I couldn’t see how they fit into my world of speciality. They didn’t focus on quality at all! How ridiculous! What was worse, so many of my favourite coffees came from single estates – and when I learned that a single estate couldn’t ever be Fair Trade certified it seemed even more laughable to me. (Ah, the arrogance of youth…) Writing the history of each coffee producing country brought my foolishness and shortsightedness into sharp focus. What I wanted to do was look at the history of each country to understand how it had ended up with the level of traceability it had: why was coffee in Central America so much more traceable than coffee in Papua New Guinea or Ethiopia? The Europeans Each and every chapter could likely have contained a sub heading of “That time the Europeans were complete b*stards” because, invariably in every country there was such a time. The English, the Spanish, the Portuguese and the Belgians (especially the Belgians – who were often utterly evil and no one seems to take them to task about this any more) did atrocious, unspeakable things – from a place of greed, ignorance and a callous belief in their superiority. It got to the point during the research that I was just waiting, as I worked chronologically through the local coffee production timeline, for the bad things to happen – I was never disappointed… The locals That doesn’t mean that all the terrible things were done by colonists. The painful past and guilt of land ownership, of theft and displacement, of abuse and slavery, belongs to a great many people in each and every country. This doesn’t mean everyone who owns a coffee farm is a terrible person, or that every person who owns a coffee farm has some historical skeleton in the closet – it just means it’s all complicated. Certainly more complicated than I can deal with in this post, or within the book. Fair Trade When you look at the past the actions of those who set up schemes like Fair Trade make more sense – and the idea that it was designed to support cooperatives, rather than those whose families had acquired land at some stage, makes a great deal of sense. This side of coffee’s history is rarely on display, and while the price crashes of the past are well known I don’t think many people in my coffee generation are particularly aware of this stuff. I’m sure it isn’t just me Like I said – the history of coffee and land ownership raise incredibly big, difficult issues, and I didn’t really look to tackle them in the book. I hope people who read through the chapters are inspired to read a little more on the subject. For a quick overview, and a starting place on the subject, have a look at the Wikipedia article on land reform by country. Why I won’t buy anything from Chiquita Banana Writing about Guatemala was one of the most depressing chapters for me. You can read plenty about it online, but the summary would be that 10 years of progressive land reform between 1944 and 1954 didn’t sit well with US owned United Fruit Company. Their big, very profitable business, owned 42 percent of arable land in Guatemala (how they got it is another story) and it was threatened by this reform. In short, they convinced the USA government to have the CIA stage a coup d’etat, which spiralled into a civil war – the longest and bloodiest in Central American history. 100,000 Guatemalans would be “disappeared” during this war. United Fruit Company is now known as Chiquita Banana. This is the same company that had apparently urged the Colombian military to fire on its striking banana workers in 1928 – estimates of the casualties at the time range from 47 up to 2,000. (In case you were wondering where the term “Banana Republic ” came from…) Bananas or coffee? On one level this has nothing to do with coffee. However, in so many ways it has everything to do with coffee – with our relationship with those who produce the crops we import, with the attitude we’ve inherited towards trade with developing countries, and how our history has shaped our present. As a species we like to demonstrate a complete failure to learn the lessons of our history. I confess that I had been in coffee a surprisingly long time before I really dug into its history. It was revelatory, saddening and also inspiring. I’d like to do better, for us all to do better – and I am more driven to that end than I have ever been. World Atlas of Coffee 1 - Amazon UK – Amazon USA I hope to have a website up showing all resellers as soon as possible, if you’d like to shop with independents ↩︎ I hope to have a website up showing all resellers as soon as possible, if you’d like to shop with independents

Book Review: The Coffee Roaster’s Companion
Wednesday, August 13, 2014 - 03:01 PM - 8 months, 1 week ago   - 1. TMC Members' Coffee Blogs  - WBC 2007 World Champion James Hoffmann's jimseven
Book Review: The Coffee Roaster’s Companion
In the past I’ve written up lists of recommended reading, and there is always one question that comes up that, I have struggled to answer: “What book should I buy on coffee roasting?” Until today the options have been limited to Ken David’s book , or the harder to find little books like Gerhard A. Jensen’s “Coffee Roasting” . Neither are likely to make you an better at roasting, whether you roast at home or roast commercially. Roasting is a tricky business, and learning to roast feels more like trial and error than anything else. Many companies consider their roasting techniques and approaches proprietary, and have traditionally been unwilling to share. I’m actually a believer in proprietary information, and when I found out Scott Rao was going to write a book on coffee roasting this inspired further action for me at work. I had little doubt that this was going to be a book that was going to make coffee, across the whole industry, significantly better. I have not been disappointed. Writing about roasting chemistry is difficult, and I think Scott has done an impressive job in cutting to the chase and presenting the important stuff in a way that seems real and accessible. While we understand the Chlorogenic acids are important, the whole discussion of them in roasting or brewing often feels abstract – here they do not. What most people will want to read straight away are the practical roasting sections. Scott himself acknowledges this, but I would heed his note: “I implore the reader to study the entire book and not focus solely on the “how to” chapters. Experience with my previous books has taught me that readers who cherry-pick the parts that appeal to them end up missing some of the big picture, leading them to misapply some recommendations” I’m not going to cover the practical information in the book, other than to say that it is valuable and I definitely learned a good deal on my first couple of read throughs. Discussion of Rate of Rise (RoR), development, and things like ΔT are important, useful and ultimately very helpful. Scott has a very practical, methodical approach and I have no doubt that we’ll be looking at how we can implement his advice in a variety of places at work. I’m also delighted to see a section on sample roasting – something that it is almost impossible to find any good resources on. Some people will reject what is in here, as it is contrary to their practices or beliefs. We’ve presented roasting as an art, as a personal expression of a roaster, so opinions that don’t validate what some people do can feel like criticism. They’re not – they’re opportunities to get better. Scott is cautious throughout to state that he’s trying to open up discussion. I think he’s given coffee roasters a base language that will allow us to better express the green coffees that we love, that we want to share and showcase to their full potential. I don’t think I absolutely agree with everything Scott writes, but I feel in a much better place when it comes to discussing that, arguing my point, and pushing my understanding of roasting to achieve the cup of coffee that we have in my heads. You can buy the book direct from Scott. If you have any dealings with roasting coffee then I suspect this may be the best $45 you’ll spend. The Coffee Roaster’s Companion – $45

Distributing/Selling The World Atlas of Coffee
Tuesday, August 12, 2014 - 11:35 AM - 8 months, 1 week ago   - 1. TMC Members' Coffee Blogs  - WBC 2007 World Champion James Hoffmann's jimseven
Distributing/Selling The World Atlas of Coffee
After the last blog post I received a lot of emails and tweets from various people asking about selling the Atlas in their cafe, in their online shop etc, from around the world. So – if you’re a coffee business of any kind then hopefully this will be of interest to you… I should be clear that I’m just the author, not the publisher – so I have limited control over somethings. However, it would mean a lot to me to have cafes supporting the book and I definitely want to do whatever I can to enable this and get distributors access to good pricing, to make this worthwhile. I want this to be useful to any coffee business in every way possible. Worldwide the English language edition will be out in October. Translations won’t be out until June next year, though the English version will be available via distributors. There are currently translations planned (but not confirmed) for French, Spanish, Dutch, Czech, Portuguese, Japanese, Korean and Chinese. Hopefully more to follow! To help make all this easier I had a quick chat with the publisher and figured I would start with collecting the information of companies that would be interested. I can hopefully work with distributors and my publisher to sort out direct access to books. There will likely be a minimum order to get wholesale pricing, but I don’t know what that is yet. There are a couple of boxes to check, relating to potential events. Nothing is confirmed yet, but I travel a lot and (while most authors tell you to avoid book signings) there may be a chance to do something creative if I am a town or city where people are stocking it. I am also working on an idea for a launch event that I’d like to try and coordinate nationally (and internationally if possible) that could be a more interesting way to do a book launch, and also get consumers a little more excited and curious about the possibilities of coffee. Nothing below is a commitment of any kind – just collecting contact info at this stage. Thanks again to those who’ve gotten in touch, the response has been lovely and I’m grateful that so many people want to support the book. Loading…

Coming Soon: The World Atlas of Coffee
Wednesday, August 06, 2014 - 08:16 AM - 8 months, 2 weeks ago   - 1. TMC Members' Coffee Blogs  - WBC 2007 World Champion James Hoffmann's jimseven
Coming Soon: The World Atlas of Coffee
In around two months time, on October 6th, my first book will be released. I’m very excited, and maybe just a tiny bit nervous too. The book is titled “The World Atlas of Coffee”, and I want to talk a little bit about how this happened and what it is. I remember a moment, very early on in my time in coffee, when I had been cupping coffees and was trying to understand exactly where they were from. I remember the coffee that triggered the question, something from Kalossi. More than that, I remember the feeling of being both stunned and annoyed when I asked which book I should buy to look up where this coffee came from and being told there was nothing. This was astonishing to me, considering how rich the world of coffee was and is. While I always wanted to be the person to write that book, for a long time I never really felt it was my place to do so. (And I expect to hear that criticism in the future too.) What changed was very simple: I was approached by a major publisher, already well known and respected for books like “The World Atlas of Wine “, and have a reputation for producing beautiful, high quality titles. They asked if I would be interested in writing this book, and I thought I would be a fool to pass up such an opportunity. So I jumped at it. What followed was full of all the necessary clichés, best summarised by Douglas Adams, “I love deadlines. I like the whooshing sound they make as they fly by.” I don’t mean to be dramatic but this book is undeniably one of the most difficult things I’ve ever done. (I know people say that, but there’s a good reason they say that. Listening to Oliver Strand talk about how difficult it is on the portafilter podcast was hugely reassuring.) I had one unusual challenge in writing this – focusing on exactly who I was writing this for. I wanted to produce something valuable to those coming into the industry who want to learn, and also something that’s a useful reference for those of us who’ve worked in coffee for some time. More than both of this, I wanted to write something for all our customers – the people who go out and buy, brew, drink and enjoy coffee every day. I believe that understanding something more can make it more enjoyable, and I wanted to make more of coffee accessible rather than make it more mysterious and exclusive. I want to help people to understand what they like, explore what they don’t know yet, and feel more confident in the somewhat intimidating world of specialty coffee. The book isn’t about me, or about Square Mile Coffee, but just about coffee. The book is divided into three sections: an introduction to coffee in general, a section on brewing techniques (aimed at making professional standards accessible and worthwhile to home users) and then the atlas section, with individual countries divided by continent. This third section was the killer. Finding accurate, credible information and facts that can be double checked felt nigh on impossible sometimes. I’m aware that the moment we publish the book some facts will be wrong, or be disputable. This is why I am hopeful this does well enough for a second edition (which will also be out of date the moment it is published!). What I have tried to do for each country, in writing a summary of its history of coffee production is to try to explain why its past makes it the way it is. The existence of smallholders and garden coffee in Ethiopia is the result of a very different history than that of Brazil – with single estate businesses that can produce more coffee than all of Bolivia put together. So along, with the history I’ve tried to explain where a customer’s expectation of traceability should be. I’ve done my utmost to get harvest times, altitudes and typical varieties for each region within each country that I’ve covered. Inevitably a source of some contention – there are some very basic guidelines for how coffees from a producing country may taste. (I’m aware that this seems reductive and negative but please wait to judge me until after reading them.) I haven’t covered every single country that produces coffee. I’ve covered those with a focus on arabica and the capacity for speciality. In some cases I’ve decided not to include a country because I don’t feel the data available is accurate enough. (Haiti, for example, is a difficult place to write confidently about post earthquake.) Equally, this is not a project without constraints of size and word count. If it is successful then it will be expanded in future editions, and the work is already done on some additional countries. My greatest hope for this book is that it becomes a genuinely useful tool for us to communicate better with our customers, to help make coffee more engaging, and more valuable. I’m proud of the work I have done, I’ve given it my best, and I hope that you’ll either enjoy it, support it – or both! I’m going to promote the book as widely as I can, and I will be working hard to do it in an interesting way – rather than just ramming it down people’s throats until you unfollow me on twitter and block me on Facebook! I am going to post more about it in the next couple of months – about its availability around the world (Including various translations), about reselling (if people/cafes/roasteries/coffee businesses around the world are interested), to say thank you to those that have helped me, and about any events I may be doing to promote it (come and say hello!). It’s actually available to preorder on amazon already (and has been for a month already, despite the fact that I’ve yet to hold a physical copy – such is the nature of modern publishing). While I’m deeply conflicted about amazon, I can’t deny it is probably the cheapest place to buy it and if preorders are decent the price actually drops (which is why the US price is already lower than RRP)! The book will only be available as hardback (the digital version I dream of requires some physical sales first) and it is both fabric bound and without a dust jacket! (I just really, really hate dust jackets so this makes me very happy!). Here are some links: The World Atlas of Coffee - Amazon UK The World Atlas of Coffee – Amazon US

Barista Guild of Europe – Camp 2014
Tuesday, June 10, 2014 - 02:16 PM - 10 months, 1 week ago   - 1. TMC Members' Coffee Blogs  - WBC 2007 World Champion James Hoffmann's jimseven
Barista Guild of Europe – Camp 2014
Today was the day the Barista Guild of Europe launched, at the SCAE show in Rimini, and they started selling tickets to the first event organised under the BGE banner: Barista Camp in Greece. I’ve been a fan of barista camps since I got to attend one in the USA a couple of years ago, organised by the Barista Guild of America. While I’m obviously a fan of barista competitions, they are expensive affairs that don’t necessarily have an even distribution of value to all involved (this is the nature of competition of course!). Barista Camps are interesting to me because everyone who attends can have an amazing experience, you can’t really “win” a barista camp… I’m a little bit involved in this event, I’m the chair of a working committee, but I’m not for a second claiming any credit for making it happen. Isa Verschraegen is doing all the very hard work, with great support from people like Dale Harris, Kalle Freese, Andrew Tolley and others from the working group. You can read a bit more about the camp on the website here: www.baristaguildofeurope.com (You can buy tickets there too!) I just wanted to post a few things about the ideas behind the camp: - We wanted it to be as accessibly priced as possible. For food, drink, accommodation and education (with certification too) it starts at €400 right now. I think that is great value, and I hope this price point encourages some cafes to buy a ticket for a staff member – or at least support them financially if they want to go. - There are three different education tracks available, but also group lectures for everyone. I think it is going to be great to mix up more specialised education with moments where everyone comes together to learn and taste things. - There are opportunities to volunteer. You can offer to volunteer on the website. You’ll need to get yourself there (which isn’t too expensive at that time of year), but otherwise you won’t pay anything. We expect to get more offers than we can accommodate, so don’t be afraid to sell yourself a little bit if you’re applying. - The full program isn’t published yet, so keep an eye out as we announce various speakers and other fun stuff! I hope I’ll see a lot of people there. The opportunity to get together always results in great things. I like the idea of 150 baristas going back to 150 shops afterwards, and then making better drinks and giving better experiences to hundreds of thousands of people across Europe. Grab your ticket here! Tickets with more info about each track here .

Video: Back to the Moka Pot
Tuesday, May 20, 2014 - 02:15 PM - 11 months ago   - 1. TMC Members' Coffee Blogs  - WBC 2007 World Champion James Hoffmann's jimseven
Video: Back to the Moka Pot
This video was uploaded a few days ago, and is worth watching if you use a Moka pot (or have customers who do). I appreciate the tiny little hat tip at the start, and who doesn’t love modding coffee brewing kit to have 4 thermocouples in it for logging data…? I also learned a few interesting things! Worth just under 8 minutes of your time:

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