Alchemy

The Art of Balance: Sebastián Labbé’s Philosophy of Winemaking

Mar

Wine Factsalchemy, Ancient History of Wine, Chile, This, What

The Art of Balance: Sebastián Labbé’s Philosophy of Winemaking

In the world of high-end wine, few names command as much respect as Sebastián Labbé. As head winemaker for Chile’s Viña Santa Rita, he’s redefining what it means to craft wines that speak volumes about place, not ego. His journey—from New Zealand’s vineyards to the sun-drenched slopes of Chile—has shaped a philosophy rooted in humility, patience, and a reverence for nature. Labbé’s work isn’t just about making great wine; it’s about creating moments that linger long after the last sip. Labbé’s approach is a masterclass in restraint. He learned early that harmony trumps perfection, a lesson etched from his father’s…

The Coffee World Mourns the Loss of James Marcotte

Mar

By ADMIN@CoffeeWineTea.com

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Coffee Factsalchemy, Ancient History of Wine, Intelligentsia, James, Marcotte

The Coffee World Mourns the Loss of James Marcotte

If you’ve ever walked the streets of Los Angeles and encountered a barista who remembered your name, a roaster who treated coffee like poetry, or a mentor who saw potential in you before you did—chances are, you’ve crossed paths with James Marcotte. The coffee world lost one of its most curious minds last week when Marcotte, co-founder of City Bean Roasters and longtime Western U.S. sales director for Intelligentsia Coffee, passed away at 63. His death, following a lung transplant and battle with idiopathic pulmonary fibrosis, left a void in a community that revered his generosity, sharp palate, and ability…

Stefano Cevenini’s Coffee Journey: From Bologna to Global Recognition

Feb

By ADMIN@CoffeeWineTea.com

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Coffee Factsalchemy, Ancient History of Wine, Moka, Pump, Stefano

Stefano Cevenini’s Coffee Journey: From Bologna to Global Recognition

Here’s what you need to know: Stefano Cevenini’s coffee story began with one perfect espresso in Bologna—and it’s led to global acclaim. That single cup, brimming with sweet fruit notes and a clean, biscuit-like finish, ignited a lifelong obsession. Today, Stefano is a World Espresso Championship winner, Italian Latte Art Champion, and co-owner of Pump My Moka, a brand redefining coffee innovation. His path? A blend of relentless curiosity, precision, and a refusal to let coffee be just a job. Stefano’s journey started in a Bologna café, where the aroma of coffee became a revelation. By 18, he was running…

Feb

By ADMIN@CoffeeWineTea.com

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Tea Factsacidity, alchemy, Flower Tea, Gaiwan, how to clean your coffee maker

The Gaiwan That Rewired My Tea World

There’s a Gaiwan that rewired my tea world. It arrived as a gift, a catalyst for a journey that bridged family tradition and personal curiosity. My roots are steeped in tea—my mom’s herbal rituals, my husband’s East Frisian heritage, where black tea is both comfort and cultural anchor. But for years, I clung to simplicity, convinced there were only two kinds of tea: Tiele Silber and Bünting. That changed when a colleague gifted us Dianghong red tea, smooth and balanced, its depth revealing layers I’d never tasted. It was the first sip of a revelation. Tea became a language of…

Jan

By ADMIN@CoffeeWineTea.com

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Coffee Factsacidity, alchemy, Ancient History of Wine, Erlend, Norway

The Barista Who Brews Norway’s Future

Listen up: Erlend Wessel-Berg isn’t just a barista—he’s a force reshaping Norway’s coffee scene. With titles like 2019 Norwegian Brewers Cup champion and 2025 Barista Championship winner under his belt, he’s not just mastering technique; he’s redefining what it means to honor coffee. His journey began in Trondheim, where childhood curiosity about coffee turned into a lifelong obsession. As a kid, he’d dip sugar cubes into his parents’ cups, a clumsy attempt to belong to a ritual he barely understood. That early fascination evolved into a career, fueled by his sister’s introduction to specialty coffee and a part-time barista job…

The Barista Behind Amulet’s Bloom: Matt Cowie’s Coffee Chronicles

Jan

By ADMIN@CoffeeWineTea.com

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Coffee Factsacidity, alchemy, Amulet, Cowie, Father

The Barista Behind Amulet’s Bloom: Matt Cowie’s Coffee Chronicles

Listen up: Matt Cowie isn’t just a barista—he’s a curator of connections, a storyteller with a coffee cup, and the brains behind Glasgow’s most unapologetic coffee experiment: Amulet. This isn’t your average café. It’s a marriage of floral artistry, precision brewing, and unfiltered human interaction. Cowie, who co-owns Amulet with his wife Isobelle, isn’t here to sell you a latte. He’s here to make you feel seen. Cowie’s journey with coffee began in chaos. As a kid, he despised the instant sludge his mom brewed daily, but a cappuccino drenched in chocolate became his gateway drug. His path to barista…

First Roast Lessons: Ethiopian Guji’s Bold Awakening

Jan

By ADMIN@CoffeeWineTea.com

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Coffee Factsacidity, alchemy, Ethiopian, Father, Guji

First Roast Lessons: Ethiopian Guji’s Bold Awakening

Coffee lovers, wine enthusiasts, tea devotees—here’s a lesson in humility and fire. My first roast attempt with Ethiopian Guji was a masterclass in chaos, blending ambition with rookie mistakes. I chased a light roast, but the machine’s heat and my nerves conspired to deliver something darker than intended. The result? A bold, smoky profile that defies expectations, proving that even flawed experiments can spark revelation. The SR800’s drum spun faster than I’d anticipated, turning 225g of green beans into 188g of roasted coffee in a blur of timing and tension. I’d mapped out the roast curve, yet the process felt…

Why Your Espresso Machine Might Be the Real Problem

Jan

By ADMIN@CoffeeWineTea.com

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Coffee Factsalchemy, Bambino, Father, Plus

Why Your Espresso Machine Might Be the Real Problem

If you’ve ever wondered why your home espresso shots taste like battery acid, you’re not alone. Last year, I returned from Italy with a newfound obsession for espresso—only to realize my Bambino Plus and DF54 setup was holding me back. For months, I battled sour, under-extracted shots that left me questioning my beans, my grinder, or my own skills. The truth? My machine was the culprit. The Bambino Plus is a reliable workhorse, but its single boiler and limited control mean it’s a one-trick pony. My shots would hit 20 seconds and taste like vinegar, or drag to 35 seconds…

Mastering Latte Art: A Breville Barista Express Journey

Dec

By ADMIN@CoffeeWineTea.com

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Coffee Factsalchemy, Barista, Breville, Father, Steaming

Mastering Latte Art: A Breville Barista Express Journey

Consider this your morning briefing: After four months of relentless practice, I finally cracked latte art—sort of. My fiancée gifted me a Breville Barista Express for my birthday, and since then, I’ve been obsessed with turning mediocre coffee into something resembling art. The machine’s built-in grinder delivers consistent results, though it struggles with ultra-fine grinds for certain beans, which I’ve since supplemented with a hand grinder. The real test? Steaming and pouring. Oat milk, my preferred choice, is a stubborn beast—its earthy notes clash with the coffee’s aroma, but I’ve learned to embrace the balance. Full-fat milk steams easily, but…

Standing Wave Coffee: Ripping Through Pittsburgh’s Coffee Rush

Dec

By ADMIN@CoffeeWineTea.com

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Coffee Factsalchemy, Father, Frye, Pittsburgh

Standing Wave Coffee: Ripping Through Pittsburgh’s Coffee Rush

If you haven’t heard yet, Pittsburgh’s coffee scene just got a wild card. Standing Wave Coffee isn’t just another café—it’s a high-octane blend of outdoor grit, artisanal roasting, and a dash of irreverent swagger. Nestled on Sarah Street, the spot pulses with the hum of a Probat P12 machine, a canoe dangling from the ceiling, and a bar crafted from natural wood paneling that feels less like a coffee shop and more like a riverboat captain’s quarters. Colin Frye, co-owner and self-proclaimed river guide, isn’t here to play it safe. He’s here to make coffee that tastes like the wild,…