Tasting notes, café mornings, and the occasional rabbit hole about grinders, water, and temperature. New entries as they arrive.
Blue Tokai's Producer Series pick from Chikmagalur — SLN 9 grown at 1,300 m, fermented with microbes cultured from the estate's own cherries. Rose in the cup, fruit I can't quite place on the finish.
A hush to Grünerløkka before the shop opens. Two ristretti five minutes apart, and a lesson in how doing less can taste like more.
A defense of the old-guard Roman bar, sugar-and-all — and why the zucchero pre-stirred crema is not the mistake purists insist it is.
A morning route through Fitzroy and Collingwood, and an argument for why the city's stubborn insistence on milk texture continues to matter.