Behind the cup.
Origins, recipes, competitions and small daily obsessions. What we learn in front of the roaster, told the way we’d tell it at the bar: serious quality, light tone.
Perché il caffè appena tostato deve riposare (e quanti giorni aspettare)
Il caffè appena tostato profuma da impazzire, ma non è ancora pronto a dare il meglio. Ti spieghiamo cos'è il degassamento, perché...
Il macinino è il primo acquisto da fare: lame contro macine
Come leggere l’etichetta di un caffè specialty: varietà, processo, altitudine
Japanese Iced Coffee: The Cold That Tells
In the Heart of the Grain: The Science Hidden in a Seed
The Invisible Heart of Coffee: Water
Coffee Processing Methods: A Journey Between Tradition and Innovation
Sugar in Coffee: A Mask That Covers Its True Essence
The Magic of the Moka: How to Make Specialty Coffee with Love
How to Best Store Coffee: The Secret to Always Perfect Coffee
Specialty Coffee: A Journey Through Excellence and Passion
The Importance of Water for a Perfect Coffee
Perfect Extraction of a Specialty Coffee with the Filter Method
From theory to cup
Now try it for real.
Pick a coffee and put what you just read to the test.