In the pour-over realm, things have gotten pretty interesting lately with one of the newer coffee devices on the market. There is something out now called “Melodrip”. What this device does is enable a more even extraction of grounds when pouring for a Chemex, V60, or any other pour-over type method.
It is essentially designed to work like a shower head. It is composed of a stick that holds a “filter” on the end that is basically a bunch of holes that distribute water into a “rain” over the grounds when water is poured through it rather than a simple steady stream from a kettle. Continue reading “What is the Melodrip?”→
Hey there coffee nerds! It’s Daniel Lancaster here (the editor of this coffee inter-web platform), and I have some exciting news to tell you.
If you have been reading Coffee Made Better for a while, you may notice something: I like to write about coffee. Not only that, but I like to write about it in a way that breaks it down so that folks who don’t know about coffee can approach the matter with ease. Well to express my dedication to helping people have amazing coffee, I have gone even further down this avenue and decided to write a book!
Guest post by Harrison Northey: a french press extraordinaire.
Yes, you read that correctly. Sometimes I drink bad coffee on purpose. I admit it. Kind of strange to talk about this on a blog whose stated purpose is “Stopping Bad Coffee.” But it’s the truth. And I don’t mean the kind of “bad” like when your proportions got off so your pour-over is a little watery and you’re not sure whether to dump it out and start over. I’m talking bought-at-Wal-Mart for $1.96/lb., ground in April 2017, vacuum sealed in a cardboard cylinder… Yeah, that kind of bad coffee. I willingly choose to put that in my body. Continue reading “Drinking Bad Coffee…On Purpose”→
Something very important to us at Coffee Made Better is portraying the entire story of coffee from crop to cup. We desperately want our readers to understand how amazing it is that we can have something such as coffee that we take for granted.
The story of coffee is one that deals with farmers working long hours in the fields to feed their families, roasters meticulously manipulating variables to preserve the delicate flavors of the bean, and baristas and home brewers testing their skills using various techniques to produce the end result of an excellent cup of coffee.