The hottest Brewing Substack posts right now

The brewing guide shares varied flavor notes from different coffee beans.
Using specific equipment like a coffee grinder and scale is crucial for brewing.
Experimenting with brewing methods is key to finding the best flavor profiles for each coffee.

The project machine is not the author's daily driver, they use a Gaggia Classic Pro for their morning coffee.
The author made a new machine using parts from an older Gaggia machine and aluminum extrusion bars.
Future plans include building a new machine with new parts like a circuit board, group head base, wider chassis, and a larger display.

Customers preferred monthly coffee club subscriptions over weekly or other intervals.
Feedback on packaging improvements included suggestions to reduce packaging, offer larger bags, and improve bean packaging.
Maintaining community engagement through pop-up events and keeping coffee selections on the experimental side were highlighted as important for future coffee club versions.

Beer has a long and significant history, dating back thousands of years before the invention of writing.
Modern beer only consists of four main ingredients: malted barley, water, hops, and yeast, which play a critical role in creating diverse beer varieties.
The regional variations in beer styles are influenced by factors like water pH, malt selection, hops, and yeast strains, showcasing the scientific complexity behind brewing.

Pour-over coffee has become popular for its quality but takes time to make, causing challenges for coffee shops. Many shops are now finding ways to offer pour-over without long wait times.
Several new coffee brewing technologies have emerged to help cafes offer a variety of brews, improving both speed and taste. Machines like the Clover and newer automation systems are making it easier to serve great coffee quickly.
The history of coffee brewing shows a shift from quick, machine-made coffee to more careful, artisanal methods like pour-over, reflecting a growing appreciation for the distinct flavors of different coffee origins.

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Google tested if people can taste the difference between fresh and old coffee beans. The results were surprising.
Blind taste tests are important to determine if people can actually taste a difference in food or drinks.
Individual experiences can differ from general population perceptions. Try different things to find what works best for you.

Craft beer industry is facing closures and challenges, with many breweries shutting down after years of growth.
Entrepreneurship involves tough decisions and sacrifices, like founders needing to take second jobs to keep their ventures afloat.
Reflecting on failed ventures is important, acknowledging the dark side of entrepreneurship and the need to know when to let go.

Creating a consistent gourmet coffee routine involves attention to detail like water temperature, bean quality, and brewing method.
Using specific tools like an Aeropress and grinder, along with precise measurements, can elevate the coffee experience.
Small adjustments, like spritzing water on ground beans or using a specific mug, can make a significant difference in the final cup of coffee.

London's porter-brewing history offers insights into the city's past, including the development of the first London beer widely exported and its impact on the workforce.
Portering was a demanding job in the 18th century, with around 5,000 fulltime porters supporting the city’s trade and daily life. Pubs played a crucial role as fuelling stops for porters, with stout porter being a popular choice.
Check out Martyn Cornell's writings on Zythophile for more detailed explorations on London's porter history, including the forgotten story of London's porters and the brewing of porter.

Light and medium roast lattes and flat whites can be excellent and sometimes preferable to dark roasts; pick beans with flavor notes that cut through milk, like chocolate or baking spices.
Processing methods like thermal‑shock and cinnamon anaerobic/co‑ferments can create bold, distinctive flavors (spice cake, cinnamon, horchata) that are worth seeking out and pair well with milk.
Tasting notes vary a lot between roasters, so experiment with single origins, seasonal blends, and unusual co‑ferments; avoid monsooned Malabar, which often has very unpleasant flavors.