ジャーナル
コーヒーの記録と物語。
Espresso Masterclass #8 — Pressure Profiling & the SOUP Method
Nine bars is not a law of nature. It is a historical accident — and once you learn to shape pressure over time, the...
読む →Espresso Masterclass #7 — Pre-infusion & TCF: Timing the Start of the Shot
A great shot is not won at 9 bars. It is won in the quiet five to fifteen seconds before full pressure ever arrives....
読む →Espresso Masterclass #6 — Staccato & Layered Pucks: Engineering the Bed
The best espresso pucks are not uniform. They are engineered. Post five in this series ended on a deliberately unfinished thought. We spent it...
読む →Espresso Masterclass #5 — Puck Prep: WDT, Distribution & Low-Pressure Tamping
Everything that happens inside a 58 mm basket before the pump starts decides what the pump can do. Part five of Espresso Masterclass, the ten-part...
読む →Espresso Masterclass #4 — Grind Science: Particle Distribution, Fines & Heat
Dial in the shot? You're really dialling in a particle distribution — and once you can see it, guesswork disappears. Welcome to the fourth...
読む →Espresso Masterclass #3 — Debunking the 25-Second, 9-Bar Espresso Myths
Two of the most repeated numbers in coffee — 25 seconds and 9 bars — are not scientific truths. They are historical accidents we...
読む →Espresso Masterclass #2 — The Numbers That Replace Guesswork: TDS, EY & Refractometry in Practice
If you can't measure it, you're guessing. Espresso mastery begins the moment you replace opinion with numbers.Welcome to the second installment of the Espresso...
読む →Espresso Masterclass #1 — The Science of Espresso: Why Great Shots Are Physics, Not Luck
Every great espresso is the same physics playing out under your portafilter — water pushed through a bed of coffee, resistance falling, flavour dissolving...
読む →SCA ブリューイング & センサリー・ダブル・ファンデーション:2つの認定を、ひとつのコースで
SCA の国際認定が二つ。スペシャルティコーヒーを支える二本の柱——「味わう」技術と「抽出する」技術——を、一つの集中コースとして同時に学びます。遠回りせず最短で本質へ向かいたい初心者のために設計しました。 SCA Bundle: Brewing & Sensory Dual Foundation は、Tasse Coffee Roastery が提供する SCA Coffee Skills Program への最も効率的な入り口です。本格的にコーヒーを志すすべての人がまず学ぶ二つの基礎モジュール——Brewing Foundation と Sensory Skills Foundation——を、数か月空けて別々の週末に受講するのではなく、初めて一つの連動したプログラムとしてまとめました。 理屈はシンプルです。味わわずに抽出するのは当て推量、抽出を知らずに味わうのは机上の空論。二つを同時に学べば、一杯のカッピングが次の抽出を導き、一杯の抽出が次のカッピングを研ぎ澄ましてくれます。修了時には、国際的に認められた...
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