For pour-over methods like V60, Barista Hustle has long advocated using very hot water for brewing coffee — just off the boil, or at around 98°C for anyone using a temperature-controlled kettle.
Why do espresso shots run faster when I use super fresh coffee? It is a truth universally acknowledged that the gases trapped in fresh coffee create bubbles in espresso, which slows down the flow and reduces extraction. This explains why shots from older coffee run faster, or need a finer grind setting to achieve the same shot time. The bubbles are also often said to inhibit water from contacting the particles properly and hence reduce extraction.
Cold foam has become pretty popular over the last few years, and yet, visually, cold foam lattes are firmly stuck in the 1980s. In other words: a tall, layered drink in a glass, topped with a spoonful of stiff foam like whipped cream. Wouldn’t it be great if you could put latte art on an iced latte instead? If the glass and the espresso were chilled, you might even be able to dispense with the ice.
Grinding coffee bean-by-bean is up there with cryogenic grinding, double grinding and re-processing as a kind of impractical perfection — all of which are generally dismissed as inappropriate for the commercial environment. Wet grinding isn’t a thing — it was just a dream of the early third wavers — but let’s throw that in there too.