seedling
ONA
The cafe in Sydney where I did coffee training in 2023. Most of how I brew and taste came from there.
A cafe in Sydney. I went for their coffee training some time in 2023, and most of what I know about brewing and tasting came out of it.
Two things stuck.
The 4:6 method — the all round way of brewing a V60 that I still use as my base recipe.
And the cupping categories. Theirs are a simplified version of the official SCA ones, which is why I use aroma, flavour, acidity, body and balance instead of the full form. Simplified was the right call for me. I wanted to know how to best brew a bean, not judge whether it was good.