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After hearing rumours within the speciality coffee industry that low pressure produces much more consistent and delicious espresso, we set out to uncover some of the science behind why this may be the case. Rather than relying upon anecdotal evidence, we had initially aimed to link taste, extraction theory and data to provide concrete justification for lowering your machine pressure from 9 bar to 6 bar. 

By Kieran Lamont

At Climpsons we’ve been spending some time looking at different water filtration options from high end reverse osmosis systems all the way down to our local London tap water, as well as a couple of popular bottled water options and filtering jugs to cater for the home user too. This research culminated in us hosting a public cupping to test 8 different waters with the same coffee to demonstrate the different ways that water can affect flavour. This blog post is about the considerations that went into our selection of each water and other implications that choosing specific waters can present. 

We approached it with three main requirements in mind: taste, cost and sustainability. The aim of our work was to be able to offer the home user affordable options for brewing as well as offering insight into the best style of filters for coffee shops, both from the perspective of quality and machine protection.

You may find yourself working behind a coffee bar and know how to make a good coffee but not much about why it is good? Or you may find yourself having no industry experience at all, but love coffee and want to learn the craft?

We caught up with Dan Dunne, Head of Training at Climpsons, to talk about the best way to approach formal coffee training. You may have seen Dan judging at SCA competitions, and if you are lucky you will have caught him after hours with a guitar in hand - rumour has it that he sold his soul to play the blues.

Our very own Stacey Barber competed in the UK Brewers Cup competition in May. She made it to the final 6! She puts her experience on paper with stories of the heats, some serious soul searching, the love of Geisha and tips for the budding barista! So, I have finally come back down to earth enough to actually be able to put pen to paper and share my incredible Brewers Cup experience.