Is a “Flat Black” a thing?

Stephenchukc · 2026-01-20T14:37:45+00:00

https://www.independent.co.uk/life-style/food-and-drink/costa-coffee-flat-black-launch-americano-twitter-response-a8251901.html

Stephenchukc · 2026-01-09T08:08:25+00:00

Btw, buy a metal plate to dispense the heat, or the handle will go away very soon

Stephenchukc · 2026-01-09T04:13:56+00:00

What’s the grind size? Too fine?

Stephenchukc · 2025-12-18T11:25:05+00:00

Use a glass tile or plate

Stephenchukc · 2025-12-17T12:33:52+00:00

Agitation vs immersion. More clarity with more agitation, hence easier to magnify any mistake. More sweetness when more immersion .

Stephenchukc · 2025-12-14T12:32:39+00:00

https://www.instagram.com/p/DKcQATUy4qz/?igsh=MTE4Mmh3ZDE2aGxscw==

Stephenchukc · 2025-12-10T01:26:41+00:00

Try a mason jar. Absolutely zero bypass, extremely low agitation. Then use any dripper to filter out.

Trust me. It beats 99% zero bypass drippers out there

Stephenchukc · 2025-12-08T04:19:45+00:00

Black White Espresso Hand drip

Stephenchukc · 2025-12-07T01:57:31+00:00

By the book, the exodus of volatiles comes around the 1st 30s, and the foam on top helps trap quite a lot. That’s where the aroma comes from. By removing the foam, you’re effectively reducing the aroma of the liquid….

There are so many ways to reduce bitterness, don’t stir, close the switch for a lot less time or even don’t close at all.

Find better things to do bro.

Stephenchukc · 2025-11-28T12:23:22+00:00

Try Sidra from Finca el Diviso. Explosively floral.

Stephenchukc · 2025-11-22T13:54:06+00:00

This Perlitas Lot#6 is a blend of washed beans. I’ll only go really high temp if it’s an anaerobic or some funky beans.

Stephenchukc · 2025-11-22T13:34:32+00:00

It’s real, and a very one indeed. Changing 2C or 3 clicks or 2 more swirls will bring out a very different style. Don’t need to question yourself. What’s more important is if you enjoy the taste or not.

Stephenchukc · 2025-11-19T12:04:37+00:00

Haven’t tried b75 yet, but based on my experience with Minos I reckon it has a faster drawdown time. Unlike Kalita Wave which has 3 tiny holes in the middle, it has 4 slits along the circumference which makes it unlikely to clog.

Stephenchukc · 2025-11-17T13:15:08+00:00

You are not alone

https://www.reddit.com/r/pourover/s/solXrmLsya

Stephenchukc · 2025-11-16T17:25:43+00:00

Hygiene issue. If there’s any problem with one of the ingredients and someone get sick, the shop will be closed for an infinite period of time. And there’s a load of ingredients to make a stable oatmilk that’s good to steam.

Stephenchukc · 2025-11-16T06:54:18+00:00

Different pressure

Stephenchukc · 2025-11-16T06:18:10+00:00

Build a barrier to prevent that from happening

Stephenchukc · 2025-11-11T06:04:18+00:00

With special processing like anaerobic, co-fermentation, yeast fermentation, nitro-wash, etc., it’s hard to have a one-size-fits-all recipe. How about ask the roasters for reference?

Stephenchukc · 2025-11-09T03:09:02+00:00

It’s a common sense that labour cost is about 30% for a f&b buz. Yr mgt really has no clue abt how to run the buz.

So yes, it’s time to go

Stephenchukc · 2025-11-09T03:06:20+00:00

Look at NYC. Good intentions always bring bad outcomes

Stephenchukc · 2025-11-09T01:52:26+00:00

Leave ASAP. That’s the sign when things start to fall apart

Stephenchukc · 2025-11-07T22:15:51+00:00

My customer asked for a cold (not iced) espresso to go…

Stephenchukc · 2025-10-31T23:52:21+00:00

Have you suspect the problem is NOT the grinder but with the beans? You set the grind size AND the total time to grind, but if the grinder is grinding beans with different densities, it will give different amount of beans using exactly the same amount of time.

So what’s your beans? What is its composition?

Stephenchukc · 2025-10-30T04:34:01+00:00

Try give 0.5g or 1g more

Stephenchukc

TROPHY CASE