Episode 18, which drops on this Thursday August 10th, is covering bar flow + organization! This topic has been super interesting to me lately because we just moved to a new location in our shop and have been working hard at making a bar flow that makes sense for us! I thought since we have been through several different styles of bar flow, I might as well cover an episode over it to inform you guys what I’ve learned and why bar flow and organization is SUPER important and will dramatically improve the overall experience and environment at your shop!

Ever curious on how to get latte art? In this episode we cover the why of steaming and why it's important. We also cover the different pitcher tips and styles and how to find the one you are comfortable with.

Why is it important to dial in recipes for different coffees? That’s the question we answer and dive into today! Every coffee has its own unique flavor profile and it needs its own recipe to compliment said flavor profile. Today I cover the importance of dialing in new recipes and the most important factors to consider and diagnose.

Today we cover the essential principles of Cupping. As cupping is a very important practice in coffee and allows us to taste the true flavor and body of the coffee. We will cover everything from cupping equipment to the different stages in cupping. Including tasting and how your tongue picks up taste receptacles and how your brain then correlates it to a flavor profile. 

Can't get perfect extractions? Can't figure out why? This episode is your tool, I cover everything you should be doing and even extra options that will further advance your extractions. We cover everything including Bean Prep, Filter Prep, Water Prep, Brewing Process, and even Espresso Prep.

Ever curious about why different processing methods taste different? Or maybe how are they different? In today's episode we cover both of those. We will cover washed, natural, fermentation, and honey-process. As well as how each one differs from each other taste wise and we cover the sustainability on the farm side of each method.

Grab some Honest Coffee- https://www.honest.coffee/shop

Ever wondered why people choose to brew with a cone brewer or a flat brewer? Well there are several key principals that I cover in the episode. A lot of these principals change everything about your extraction and final cup of coffee. Keys ranging from grind size to extraction times to even flavor differences, they are polar opposites. Towards the end, I make two cups using a cone and flat bottom to determine if you really can taste the differences.

Grab a LilyDrip here- https://lilydrip.com/

Grab some September Coffee here- https://september.coffee/en-us

Follow along my second channel to see some more interesting coffee videos- https://www.youtube.com/channel/UCnNR2Q3uVZ6qvuEzuwd3myA

Here is my main instagram to get updates on videos- https://www.instagram.com/lynden.barista/

Ever Wanted to start you own home espresso setup, but don’t know how? Regular at a coffee shop? Well you’re going to want different equipment to pull the best quality espresso at home. The home espresso people also have different methods and rituals to pull shots that are vital to learn if you’re interested in starting. So today we cover the equipment and methods you’ll want to know and the main differences between what you see at a shop, and what you’ll want at home.

What is RDT ( Ross Droplet Technique ) ? And how does it affect your coffee? Today I uncover the true science behind RDT as well as the longevity and sustainability of it. I also dive deep into new and upcoming techniques that might take over RDT, negative ions. Are the more efficient and cheaper in the long run? Only time will tell, but the science we cover can predict it.