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The Acidity Divide: Why Espresso Feels Tangy While Filter Coffee Feels Flat

Feb

Coffee FactsBut, California, espresso, Father

The Acidity Divide: Why Espresso Feels Tangy While Filter Coffee Feels Flat

Time to spill: Ever wonder why your espresso has that bright, tangy edge while filter coffee feels flat? The answer lies in the chemistry of extraction, not your taste buds. Espresso’s acidity isn’t a flaw—it’s a byproduct of high-pressure brewing, which pulls out volatile compounds like malic and citric acids. These linger on your palate, creating that sharp, almost electric note. Filter coffee, by contrast, relies on gravity and longer contact time, coaxing out bitterness and heavier compounds instead. The result? A cup that’s more about depth than brightness. But it’s not just about method. Roast level plays a role…

The February + March 2026 Issue of Barista Magazine: A Deep Dive into Community, Creativity, and Coffee Culture

Feb

By ADMIN@CoffeeWineTea.com

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Coffee FactsAncient History of Wine, Atlanta, Father, Fender, This

The February + March 2026 Issue of Barista Magazine: A Deep Dive into Community, Creativity, and Coffee Culture

This might just change your routine: The February + March 2026 issue of Barista Magazine isn’t just another coffee roundup—it’s a roadmap for redefining how we think about community, creativity, and the brews that bind us together. From Atlanta’s Aaron Fender to Congo’s Jim Ngokwey, this issue zeros in on the people, partnerships, and innovations shaping the coffee world today. Here’s what you need to know. Aaron Fender, the visionary behind Portrait Coffee, is the cover star of this issue. His story isn’t just about roasting beans—it’s about building bridges. Fender’s commitment to community is palpable, whether he’s bartering with…

The Hidden Power of Paper Filters in Coffee

Feb

By ADMIN@CoffeeWineTea.com

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Coffee FactsAgroforestry, Brewers, Cup, Father, Lakis

The Hidden Power of Paper Filters in Coffee

Pour yourself a cup for this one: The paper filter in your coffee setup is more than just a barrier—it’s a silent architect of flavor. Once a simple sieve between grounds and water, these filters now dictate extraction speed, clarity, and the balance of sweetness, acidity, and body. “Advanced paper filters have become one of the most influential physical variables in manual brewing,” says Lakis Psomas, a Swedish Barista & Brewers Cup Champion. “They shape how oils, sugars, and acids pass into the final cup, directly affecting mouthfeel and flavor balance.” The evolution of filters has unlocked a new era…

A Masterclass in Coffee Craftsmanship: Filigree Coffee’s New Orlando Outpost

Feb

By ADMIN@CoffeeWineTea.com

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Coffee Factsbenefits of coffee, Father, Filigree, Orlando, Sunlight

A Masterclass in Coffee Craftsmanship: Filigree Coffee’s New Orlando Outpost

In the heart of Florida’s Hamlin district, Filigree Coffee has carved out a space where precision meets passion, and every detail is a deliberate act of craftsmanship. The new 1,000-square-foot cafe, nestled outside Orlando, isn’t just a retail hub—it’s a statement. From the gleaming La Marzocco GB5 espresso machine to the WeberWorkshops EG-1 for manual pour-overs, every tool is a testament to the brand’s obsession with clarity and flavor. Sunlight floods the space, illuminating shelves of merchandise and single-origin beans, while checkered tile and soft white walls create a balance between energy and calm. This isn’t just a coffee shop;…

The Office Coffee Corner Just Got a Major Upgrade

Feb

By ADMIN@CoffeeWineTea.com

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Coffee Factsacidity, Father, Jura

The Office Coffee Corner Just Got a Major Upgrade

The verdict is in: the office coffee corner just transformed. After weeks of testing, the Jura espresso machine has become the quiet revolution in our workspace. Colleagues who once relied on lukewarm drip coffee now swear by the creamy, bold notes of the Jura—even when they’re still fumbling with extraction times. The contrast is undeniable. It’s not just about the machine; it’s about how it’s reshaping our coffee culture. The Jura’s impact is amplified by a simple truth: quality coffee doesn’t need perfect technique to shine. While some colleagues still tweak their shots, others just let the machine do the…

Can Diluted Distilled Water Save Your Espresso Machine Without Sacrificing Flavor?

Feb

By ADMIN@CoffeeWineTea.com

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Coffee FactsFather, Mixing

Can Diluted Distilled Water Save Your Espresso Machine Without Sacrificing Flavor?

Pour yourself a cup for this one: The battle between distilled water and mineral-rich tap water is more than a debate—it’s a chemistry experiment with your espresso machine’s longevity and your cup’s character. After years of limestone buildup in your Lelit Mara, you’re facing a dilemma: pure distilled water strips minerals but protects your boiler, while tap or mineral water risks scale but enhances extraction. The fix? A middle ground. Mixing distilled with soft mineral or tap water could be the answer, but the question remains: Does it compromise the coffee’s soul? The science is clear: Scale forms when calcium…

The MaraX Reborn: A Coffee Machine’s Hardware Makeover

Feb

By ADMIN@CoffeeWineTea.com

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Coffee Factsacidity, But, Father, This

The MaraX Reborn: A Coffee Machine’s Hardware Makeover

There’s something brewing in the world of coffee gear that’s rewriting the rules. A Lelit MaraX—once a modest heat-exchanger machine—has been transformed into a precision instrument through a full hardware and software overhaul. The result? A system that rivals machines costing three times as much, all built from scratch. This isn’t just about control; it’s about redefining what’s possible with a little ingenuity and a lot of solder. At the heart of this upgrade is a custom PCB powered by an ESP32 microcontroller. It’s the brain behind pressure profiling, allowing real-time pump adjustments for long pre-infusions or declining pressure shots.…

When the Grind Goes Wrong: A Pourover Lesson in Coffee Science

Feb

By ADMIN@CoffeeWineTea.com

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Coffee FactsAergrind, Father

When the Grind Goes Wrong: A Pourover Lesson in Coffee Science

Here’s what you need to know: A single variable—grind size—can unravel a perfectly balanced cup of coffee. Last week, I accidentally ground my beans for espresso instead of pourover, then forced the brew anyway. The result? A cup so flawed it felt like a science experiment gone sideways. The lesson? Grind size isn’t just a detail—it’s the backbone of extraction. Espresso grinds are ultra-fine, designed to compact under pressure and extract quickly. Pour-over methods, like the V60, rely on slower, more even water flow through a coarser bed. When I used espresso grinds, the water struggled to pass through, leading…

The Cool Truth: Why Specialty Coffee Reveals Its Best Flavor When It’s Not Hot

Feb

By ADMIN@CoffeeWineTea.com

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Coffee FactsFather, This

The Cool Truth: Why Specialty Coffee Reveals Its Best Flavor When It’s Not Hot

This is worth savoring: The moment specialty coffee reaches its coolest state, it unveils a flavor complexity that hot temperatures obscure. For decades, the industry conditioned us to drink coffee hot, but the truth is, the best coffees only fully express themselves when they cool. The science is clear: as coffee cools, volatile compounds that carry sweetness, fruitiness, and floral notes become detectable, while bitterness and harshness dissipate. This isn’t just about taste—it’s about unlocking the terroir-driven story of each bean. The “drink it hot” mantra was born from necessity, not indulgence. In commercial coffee’s early days, high temperatures masked…

Coffee Industry Shakes Up with Awards, Challenges, and a Bold Pricing Shift

Feb

By ADMIN@CoffeeWineTea.com

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Coffee Factsbenefits of coffee, Father, March, Meanwhile, Roasters

Coffee Industry Shakes Up with Awards, Challenges, and a Bold Pricing Shift

The coffee world is buzzing with big news, from prestigious awards to a brewing revolution. A blind tasting this fall crowned the 2026 Good Food Awards finalists, spotlighting names like Equator Coffees and Little Waves Coffee Roasters—proof that specialty coffee is finally getting its due. Meanwhile, Onyx Coffee Lab’s semifinalist status for a James Beard Award marks a seismic shift: coffee bars are no longer an afterthought in the culinary world. These wins signal a broader cultural shift, where coffee isn’t just a drink but a craft, and its makers are earning their place at the table. But the industry…