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...
Acidity, sweetness, bitterness, body and caffeine: what happens to the bean during roasting and which roast to choose for moka, espresso and filter.
How the bean is separated from the fruit changes the taste in the cup. How washed, natural and honey processes work and what to expect.
Origins, quality, traceability and flavour: discover what specialty coffee means and how to choose your first coffee to try.
