The Tala Blog
Featured Article
Espresso at Home - from Budget to Bougie
“Making coffee at home is incredible fun. It can be relaxing, ritualistic, convenient, and comforting. Or, like myself, you are simply fascinated and enamored with the brewing process. Whatever the case, I’m here to guide you down the road of buying a new espresso set up.”
Filter Theory
Have you ever heard the term “filter coffee?” We say it in the cafe sometimes, and maybe you’ve heard it elsewhere. Coffee brewing essentially breaks down into two categories: espresso and filter. To understand filter coffee you have to understand basic filter theory. We’re going to go over just a few basic principles to launch you into the world of filter.
Changing Variables
Brew methods ultimately determine all other variables. It is important to maintain time above all else, as determined by your brew method of choice. Dose and yield are codependent variables that can be manipulated as determined by how much coffee you want to drink. Your grind setting will change based on your dose and brew method in order to keep your brew time accurate to your brew method.
What is Cascara?
Coffee beans are actually the seed of a fruit. This cherry-like fruit has a skin that must be removed during normal coffee production to get to the bean, and is usually a by-product used as compost for the new crop. However, these skins can also be dried in the sun and steeped to make a delicious hot or cold drink called Cascara.
What is Coffee?
Coffee is a familiar part of most of our lives. Coffee is one of the most traded commodities in the world so its no surprise that even people who don't love coffee know a little bit about it. Even with all its time in the spotlight, there's still so much more to know about coffee. Like honestly, what's even in that cup you're drinking?
Making the Most: Water
Water is extremely important in coffee-brewing (it is the majority of the beverage, after all). While brewing, the hot water extracts tastes from the grounds to turn plain water into delicious coffee. This happens through chemical bonding, where the particles in the coffee bond to the particles in the water. Differences in water can disrupt this process and undermine the deliciousness of the coffee. There are two common problems people make with water choices, and both are easily avoidable.