Commercial coffee brewers have advanced a lot during the recent years. Nowadays you are able to have same kind of results with coffee brewers than with manual brewing. You can set up different recipes with the brewers (blooming time, blooming temperature, water flow, water temperature). Unfortunately, these brewers aren’t that common, at least here in Finland, because they are quite expensive. But these are going to be the future of coffee brewers and we are able to set up recipes for different coffees and get the best out of them in an easy way. 

Commercial coffee brewers have advanced a lot during the recent years. Nowadays you are able to have same kind of results with coffee brewers than with manual brewing. You can set up different recipes with the brewers (blooming time, blooming temperature, water flow, water temperature). Unfortunately, these brewers aren’t that common, at least here in Finland, because they are quite expensive. But these are going to be the future of coffee brewers and we are able to set up recipes for different coffees and get the best out of them in an easy way. 

– Many people complain that their coffee isn’t hot enough and proceed to kill any delicate aroma by nuking it in the microwave. Coffee is by nature a warm drink and not a hot drink but to keep your beverage warmer for longer, try preheating the chamber and your decanter with boiling water. Once the kettle starts to whistle, pour some water into your mug/decanter and coffee chamber. By the time you’re done swirling and rinsing out, your kettle water should be at 80ºC – perfect to make your own cup.

– True coffee appreciation is tainted by adding sugar, which usually just masks the bitterness. Did you know that if you heat your milk up to the ideal temperature of 72ºC, at which point the glucose breaks down, it should provide sufficient sweetness to your latte? Alternatively begin working your way down from your current sugar requirements until you get to the root of pure unsweetened caffeinated goodness.