Bryn Garrehy, retail trainer for Blue Bottle, describes the nel drip like “going to the dark side of the moon.” When it comes to the nel drip, it’s as if the rules for coffee enter a zero-gravity environment and turn the known world upside-down.
Chemex is a terrific method for making coffee for a crowd, and there are a few tricks for ensuring that you don't overextract.
Welcome to Issue 1 of Blue Bottle Explains, your coffee advice column. This month, Director of Training and World Barista Champion, Michael Phillips, tackles "bitterness."
Coffee should taste like what it is: a tropical fruit seed, separated and cleaned of the flesh, dried, roasted until caramelized, and then crushed and extracted into water.
