Our coffee and cola float from our 2020 video: a scoop of ice cream, a shot of espresso poured over it, then cola down the side of the glass. How to keep the foam in check, and its caffeine.
How green coffee becomes roasted coffee: drum and hot-air roasters, the stages from drying to second crack, the browning chemistry in brief, and what roast speed and cooling change.
Brew a French press with James Hoffmann's no-plunge method: 30 g of coffee to 500 g of water, 4 minutes, skim, wait 5 more and pour gently. Plus Easto's eight-minute method, ratios and grind.
A mocha is espresso, chocolate and steamed milk. Breville's and Starbucks' recipes with their chocolate amounts, plus a measured cocoa mocha made with brewed or moka pot coffee and no steam wand.
Rwanda turned colonial-era bulk coffee into washed specialty lots after 1994. How the washing stations rebuilt it, what its coffee can taste like, its Bourbon-type varieties and the potato defect.
Brew an AeroPress the way its maker does: 16 to 18 g of coffee, water at 185°F, a 30-second wait and a gentle press. Why AeroPress discourages the inverted method, and how to dial in the grind.
The American Press steeps coffee in a pod behind a 100-micron steel filter, then you press the pod through the water. How it compared with a French press and an AeroPress in our 2020 video.
Our 2020 video tried Nudge Coffee Butter, a spread made from whole coffee beans, in two flavors. What we tasted, how its caffeine compares with a cup, and why it appears no longer sold.
In our 2020 blind tasting, the Fellow Prismo came last, behind an inverted and an upright AeroPress. What the Prismo is, Fellow's recipe, and how it compares with AeroPress's own Flow Control cap.
An Instant Pot has no cold brew setting. Our method pressure-brews 1½ cups of coffee in water to the max line for 5 minutes, then cools it 2 hours: hot coffee for icing, not cold brew.
Brew a V60 with Jonathan Gagné's recipe: 22 g of coffee to 352 g of water, a swirled bloom and two pours. Then learn what bloom, temperature, grind and swirling change in the cup.
The PuckPuck drips ice water through an AeroPress: 38 g of coffee, 400 ml of water and 100 g of ice at about 50 drops a minute for 2½ to 3 hours. Our 2020 review, the maker's method, and stock.
Our coffee jelly: one envelope of gelatin sets 1¾ cups of hot, sweetened coffee and ¼ cup of water, chilled and cut into cubes. Plus an agar version, our video's spiked jelly and the caffeine.
The 2015–2019 World AeroPress Championship winning recipes as the WAC publishes them, how each tasted when we brewed them side by side in 2020, and what AeroPress itself now advises.
A bone dry cappuccino is espresso topped with milk foam and no liquid steamed milk. What wet, dry and bone dry mean, in Starbucks' own words, how milk foam forms and drains, and how to make one.