One - Coffee Science
Over the last few months we have fully embraced science to make sure we are extracting the optimum flavour from our coffee. Using a coffee refractometer to measure how efficiently we dissolve coffee has allowed us to clearly define and optimise the brewing variables.
Not only does this enable us to select and roast better coffee, it also allows us to write recipes for each of our blends and single origins which our customers can use to replicate at home or work.
So, why Syrup Balls? Its what we decided to call the dancing, viscous espresso wrapped bubbles that occurred when we created each of our espresso recipes. A fun little visual indicator that tells you the espresso is going to be sweet and syrupy!
Blog Two will be all about solubility and coffee recipes.