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Welcome to the Typsy Blog

Investigating how water impacts coffee, with Maxwell Colonna-Dashwood

Posted by Dani Leever on Oct 20, 2016 7:37:00 AM

In the year since his ground-breaking manual Water for Coffee was published, Maxwell Colonna-Dashwood has really noticed radical shifts in the coffee industry and how it is talking about the chemistry behind water.

“People in coffee have recognised that water’s an important element for a long time,” he says. “But the problem with water is it all looks the same. It’s all empty clear liquid. It unnerves a lot of people in the industry. If it has such a big impact on how the coffee tastes, then what is the real character of any coffee? How should any coffee really taste?” 

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Topics: Hospitality interview, Tips for baristas

Unique ways to recycle coffee grounds

Posted by Jos Shimoga on Sep 23, 2016 7:30:00 AM

The whole world is addicted to coffee, let's admit it. However, have you considered how much waste is being created from this global love we have? To put it into perspective, about 2 tablespoons of coffee ground per cup of coffee made is going into the trash. 

Here’s the good news. There are some geniuses out there reusing coffee grounds to make fabulous things. We've listed some of them for you to enjoy. Maybe they will inspire you to make changes in your own cafe.

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Topics: Typsy list, Tips for baristas, Sustainability, Tips for owners

From seed to cup – tips from Pete Licata

Posted by Michael McKay on Sep 15, 2016 8:30:00 AM

Pete Licata won the World Barista Championship in 2013. Along with his former coach Holly Bastin he now runs the cafe consulting and barista training business Licata Coffee Consultants and online bean evaluation platform Roast Ratings. We caught up with Pete to find out what it takes to be the best.

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Topics: Hospitality interview, Tips for baristas

Serving coffee with a conscience

Posted by Ivana Rnjak on Sep 2, 2016 8:00:00 AM

The number of cafes operating as social enterprises has been steadily increasing, in response to persisting inequalities in access to income and opportunities.

These cafes are filling the economic need for job creation, especially for vulnerable and disadvantaged groups, while running their businesses with a social conscience to promote the breakdown of divisions and inequalities in society.

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Topics: Tips for baristas, Tips for owners

How Counter Culture runs quality control – with Katie Carguilo

Posted by Michael McKay on Sep 1, 2016 9:30:00 AM

This week we spoke to a Quality Analyst at one of the most respected specialty coffee companies in the United States – Counter Culture. Basically, she makes sure Counter Culture’s coffee is up to snuff through regular cupping sessions and visits to coffee farms in Columbia, Uganda and other countries. 

Not only does this particular coffee professional run CC's West Coast coffee quality laboratory – she's also a former US Barista Champion. We’re talking about Katie Carguilo

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Topics: Hospitality interview, Tips for baristas