Why can experienced coffee tasters distinguish many coffee flavors, but the vast majority of users can't describe the notes they perceive? Or why can they describe some notes, but not as accurately as coffee tasters? These…
…aside from the fact that it tastes great! Think about it: Even the busiest of specialty coffee lovers, in their hectic schedules, have one or two moments a day when they just stop and just let themselves…
Crafting a blend is a major challenge. Especially for a specialty roaster focused on micro-lots and highlighting the uniqueness of each coffee. For San Agustín, the blend is our calling card. We want it to be GALIBIER,…
Call it what you will: betraying the ideals of the specialty coffee community, a lack of passion, just a general bad temper, but I'll be blatantly honest with you (as I've always been doing here, anyway). It simply mesmerizes me HOW…
I'd like to talk here—or rather, start talking here—let's put it this way—start talking about what's been on my mind these past few weeks. Share it with you and start a conversation. It won't be about…
When I was a kid, one of my favorite books was Bad Advice, basically reverse psychology for kids :), where the author gave you ideas on how to do the craziest things that would annoy your parents the most: for example,…
Processed with VSCO with f1 preset When I entered the world of coffee, and I wouldn't say the world of specialty coffee, because it was, as I see it now, low-quality coffee – when I entered, it wasn't…
Making espresso (well) is a simple task. There are very few requirements. We just need a good, clean grinder. A reasonably thermally stable espresso machine. The right water. Of course, a coffee that meets our expectations and…
Hello, hello! Good afternoon, everyone. First of all, I have to introduce myself, because I'm a new face here at Cafes San Agustín. My name is Liza, and I've been in the specialty coffee world since 2012, as…
