Fellow Blog |
Why Is The Slow Pour Important?
For some, the pour-over brew method is a solid staple in their everyday coffee routine. For others, it may be perceived as “fussy,” “too complicated,” or “too much of a...
Fellow Blog
Fellow Blog |
Alyssa Brynn Bell’s US Brewers Cup Prismo Recipe
Our mighty AeroPress® attachment made it to the national stage thanks to Alyssa Brynn Bell of Taproom Coffee in Atlanta and a Glitter Cat competitor. To wow the judges, Alyssa chose...
Dear fellow coffee lovers,At a time when we need our community the most, the loud and clear directives we are getting contradict the very concept: STAY AT HOME. DO NOT...
Fellow Blog |
How To Brew Comfort Milk with Prismo and AeroPress
From espresso-style shots to immersion brews to herbal teas, our Prismo AeroPress® Coffee Maker attachment is a powerful tool that can whip up creative concoctions for all tastes. To add...
Fellow Blog |
How to Brew Genmaicha aka Popcorn Tea
Also known as “popcorn tea” Genmaicha is a green tea blended with brown rice. No, there’s traditionally no popcorn actually in the tea, but this blend is colloquially named popcorn...
Fellow Blog |
Preliminary Performance of Ode Brew Grinder
Over the past 27 months, we’ve worked on developing a powerful and precise home grinder. Ode Brew Grinder’s 64mm stainless steel flat burrs reduce grind time and heat generation while...
Fellow Blog |
The Best Alternative Milk For Coffee
Plant-based diets are on the rise—and so are plant-based milks. Gone are the days when soy and almond milk were the only alternative milks in sight. As more and more...
Fellow Blog |
Espresso Basics For Beginners
Espresso: es·pres·so, /e’spres,ō/: the brown beverage that gives folks around the world the “morning jolt” he/she/they need to get the day rolling. So what is espresso exactly? Let’s break it...
Fellow Blog |
How To Brew Sticky Rice Pu-Erh Tea
Sticky rice pu-erh is a savory blend of, you guessed it, sticky rice flavors and 50 to 100 year old fermented tea leaves. Once brewed, this tea fills your room...
Fellow Blog |
An Introduction To Coffee Processing
Typically, anytime we hear the word “processing” when it comes to food and beverages in this day and age, we are told to steer clear of those items. When it...
Fellow Blog |
The Boba Breakdown: What It Is and How To Make it
Boba, bubble tea, pearl milk tea—whatever you call it, one thing’s for sure: those sweet, springy little tapioca balls served in plastic cups of sugary milk tea are en vogue right...
Golden brown bread, caramelized sugar on top of a crème brûlée, the yellow-gold color of french fries. What do all of these have in common? The Maillard reaction, a chemical...