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...
Hardness, limescale, chlorine and minerals: how water changes the taste of espresso and the life of the machine, and which values to monitor in a café.
Grinder, dose, cleaning, water and service pace: the most common mistakes that ruin café espresso and how to fix them with a few habits.
Fine, medium or coarse? The right grind for each brewing method, how to recognise it by touch and why it changes the taste completely.
