By Anthony Sastre
There is nothing like the aroma of a fresh shot of espresso streaming from my espresso maker in the morning. I watch with anticipation as the creamy, frothy, brown beauty fills my shot glass, eagerly awaiting the syrup mixture of the day, this morning it was blueberry and raspberry to bring out the [...]

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Coffee should be stored in glass airtight containers in a cool, dark place, and protected from sharp swings in humidity and temperature. The fridge and freezer are out! Freezing gives one the satisfaction of having done something decisive, at the coffee’s expense. Would you freeze wine? For coffee, the temperature swings attract condensation, and destroy [...]

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Espresso is an approach to extracting flavor from coffee beans. The basic principles are to extract only the best part, using water which is not quite boiling and under a lot of pressure. The “best part” and “not quite boiling” bits are critical to making good coffee by any means, while “a lot of pressure” [...]

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