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The Naked Portafilter’s Secret Role in Perfecting Your Espresso

Jan

The Naked Portafilter’s Secret Role in Perfecting Your Espresso

Real talk: The naked portafilter isn’t just a stylistic flourish—it’s a diagnostic tool. When you pull a shot, the absence of a portafilter basket forces you to confront the reality of your puck. It’s not about aesthetics, though that’s a nice side effect. It’s about honesty. A naked portafilter reveals channeling, uneven tamping, and inconsistencies you’d otherwise overlook. The moment you place the portafilter under the grouphead, the truth is laid bare. If the espresso flows unevenly, you know your tamp was off. If the water channels through the puck, you’ve got a problem. This isn’t guesswork—it’s feedback. The naked…

The Forgotten Coffee Trail: Why Puerto Rico’s Beans Are Flying Under the Radar

Jan

By ADMIN@CoffeeWineTea.com

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Tea FactsAfrican, Caribbean, Father, Puerto, Yet

The Forgotten Coffee Trail: Why Puerto Rico’s Beans Are Flying Under the Radar

If you’ve ever wondered why Puerto Rican coffee feels like a secret whispered between beans, you’re not alone. This Caribbean island, known for its vibrant culture and sun-soaked beaches, quietly cultivates some of the world’s most complex coffee. Yet, it’s rarely mentioned alongside Colombia, Ethiopia, or Java. Why? The answer lies in a mix of history, geography, and a stubborn underdog spirit. Puerto Rico’s coffee story is written in its soil. Volcanic rock, limestone, and coastal breezes create a terroir that’s both fierce and forgiving. Farmers here grow Arabica at elevations above 3,000 feet, where cool nights and sunny days…

The Milk Wand Whirlpool Dilemma: How to Master Microfoam Without a Mess

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsCalifornia, Father, Infuser

The Milk Wand Whirlpool Dilemma: How to Master Microfoam Without a Mess

If you’ve ever stared at a milk jug, wondering why your latte’s turning into a science experiment, you’re not alone. The whirlpool effect—those swirling, frothy wonders that elevate a basic milk texturing into an art form—is both a marvel and a menace. For every barista who nails it, there’s another battling milk that climbs the jug’s sides like a determined toddler, spilling before the temperature even hits its sweet spot. The problem isn’t just about technique; it’s about physics, precision, and a dash of patience. The key lies in the angle. Most beginners tilt the jug too aggressively, creating a…

Does Bloom Control Really Elevate Budget Drip Coffee?

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsAromaboy, Benefits, Cactussy, Father, Moccamaster

Does Bloom Control Really Elevate Budget Drip Coffee?

If you’ve ever wondered whether the buzz around bloom control and temperature settings is worth the extra cost, you’re not alone. The debate between budget drip machines and premium brewers like the Moccamaster has raged for years, but the rise of mid-tier options like the Cactussy complicates the equation. This machine, priced around $80–90, promises features typically reserved for pricier models: adjustable water temperature, a 30-second bloom phase, and a rotating water distribution system. Yet, its limited global presence and vague marketing make it a wildcard. The Aromaboy, your average budget drip machine, is a minimalist tool—basically a timer and…

Why Your City’s Humidity is Sabotaging Your Coffee—and How to Fix It

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsAchieving, Father

Why Your City’s Humidity is Sabotaging Your Coffee—and How to Fix It

Real talk: If you’ve ever wondered why your city’s coffee tastes flat compared to your mountain hometown, you’re not imagining it. The same beans, the same grind, but a dramatically different result? It’s not magic—it’s science. Altitude and humidity play a sneaky role in how coffee extracts, and if you’re in a low-lying, moist environment, your brew might be missing that bold, bright complexity you crave. The truth? Lower altitude means higher atmospheric pressure, which raises water’s boiling point. In cities near sea level, water temp hovers around 200°F (93°C), but in high-altitude regions, it drops to 195°F (90°C) or…

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…

Ken Takakura’s Coffee Journey: From Trend to Transformation

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsAdventure, Aglianico, Ancient History of Wine, chicken, Father

Ken Takakura’s Coffee Journey: From Trend to Transformation

Time to spill: Ken Takakura’s coffee journey began not with a love for the brew, but with a fashion statement. What started as a hipster aesthetic—sunglasses, terrace sunrises, and a cup as a prop—evolved into a lifelong obsession. His pivot from viewing coffee as a trend to treating it as a craft was sparked during university in Australia, where specialty coffee’s depth and precision hooked him. The shift was as deliberate as his 16-year tennis career: disciplined, focused, and unyielding. Today, Ken balances roles as founder of Re-Co, freelance barista, and quality controller for a green bean import company, all…

Berlin’s Coffee Scene: Where Art Meets Roast

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsAlbatross, benefits of coffee, Berlin, Father, Kolo

Berlin’s Coffee Scene: Where Art Meets Roast

Get ready to sip on this: Berlin’s coffee scene isn’t just about beans—it’s a cultural mosaic where history, innovation, and community collide. From tucked-away courtyards to bustling neighborhoods, the city’s specialty coffee world thrives on contrasts: the quiet ritual of a flat white beside the chaos of a packed brunch spot, the warmth of a local roastery against the cold of winter streets. This isn’t just a guide—it’s a snapshot of a scene where passion and precision are brewed into every cup. Albatross Bakery in Gräfestraße is a case study in blending tradition with modernity. The spot, which opened in…

A Global Resource for Shade-Grown Coffee Research

Jan

By ADMIN@CoffeeWineTea.com

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Coffee Factsacidity, Agroforestry, benefits of coffee, Father, Library

A Global Resource for Shade-Grown Coffee Research

Listen up: Coffee Watch and CATIE just dropped a game-changer for the industry. On January 19, 2026, the Coffee Agroforestry E-Library launched as the first open-access database compiling decades of scientific research on shade-grown coffee—a practice that’s not just sustainable, but essential for the future of coffee farming. This platform unites studies from across the globe, spanning multiple languages and disciplines, into a single, searchable hub. It’s a seismic shift for a sector grappling with climate threats, biodiversity loss, and economic instability. Agroforestry isn’t just a buzzword; it’s a lifeline. Shade-grown coffee systems integrate trees with crops, creating ecosystems that…

A Community Brewed in Minneapolis: The Heart of Raise the Bar’s Level Up Event

Jan

By ADMIN@CoffeeWineTea.com

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LifestyleCup, Father, Level

A Community Brewed in Minneapolis: The Heart of Raise the Bar’s Level Up Event

In the heart of Minneapolis, a coffee event did more than brew beans—it wove a tapestry of connection, skill, and purpose. Raise the Bar’s Level Up event, held over three days at Mill City Roasters’ headquarters, became a microcosm of what coffee communities can achieve when they prioritize people over profit. More than 80 baristas, educators, and volunteers gathered to learn, collaborate, and celebrate the craft, proving that the specialty coffee world thrives on shared ambition and mutual respect. The event’s magic lay in its balance of rigor and warmth. Workshops on sensory calibration, like the Cupping 101 class led…