“I guess it’s a lot like a home baker with a crappy 70’s electric oven full of hot spots and quirks trying to make a great loaf. ” – did you find yourself in this definition?
Brew bars are becoming an integral part of speciality coffee shops. It’s a great way to experience the variety and quality from farm to farm, roaster and brew method. I don’t think there should be a battle between espresso and filter; they can provide us with two exceptional ways of experiencing coffee. I often note how shocked customers are at the polemic between the two beverages.
This post is less about the worth of a brew bar and more about the functioning of one.
We have been working with brewed coffee at a commercial and professional level for around two years now, but mostly in the new shop (open now for 8 months) with a dedicated brew bar. Like many, I got into coffee originally through espresso and then discovered the possibilities of filters later.
We have used and explored just about every method available. Through this I have realised…
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