Coffee, chocolate and cream in a small glass: the story of the Bicerin, Turin's historic coffee houses and the city...
Hardness, limescale, chlorine and minerals: how water changes the taste of espresso and the life of the machine, and...
Grinder, dose, cleaning, water and service pace: the most common mistakes that ruin café espresso and how to fix them...
Freshly roasted coffee is not at its best straight away. What resting is, how many days to wait for moka, espresso...
Acidity, sweetness, bitterness, body and caffeine: what happens to the bean during roasting and which roast to choose...
How is caffeine removed from coffee? Water, CO₂ and solvents compared: how they work, what remains in the bean and how taste changes.
Dose, grind size, water and heat: everything you need for a sweet, aromatic moka pot coffee that never tastes burnt or bitter.
Whole bean or ground? Pros and cons, how long the aroma lasts, when a grinder is worth it and how to choose the right grind for your method.
Origins, quality, traceability and flavour: discover what specialty coffee means and how to choose your first coffee to try.
