Hi! My name is James, and I make videos about anything and everything to do with coffee, occasionally food and sometimes business/entrepreneurship. I create how-tos, guides, reviews, vlogs, video essays and mini-documentary films. In the real world, I've started a few companies, I wrote "The World Atlas of Coffee" and "How To Make The Best Coffee At Home". I do a little advisory work for startups too. If you want to get in touch, drop me a line but please read these two things first: 1. I don't do paid reviews. I have a Patreon that helps me buy the products I want to review to prevent bias (then I give them away!) 2. I get a lot of email, so sadly I can't help with queries about which equipment you should buy. TO GET IN TOUCH PLEASE REACH OUT VIA WEBSITE: https://www.jameshoffmann.co.uk/contact-me Management: Ziggurat XYZ
Rising global shipping costs are forcing independent publishers to rethink the physical properties of print. By prioritizing paper weight and local fulfillment, Cherry Bones issue two manages to offer more content without passing the logistical mess onto the consumer. Meanwhile, a new digital model for issue one suggests a way for contributors to earn residuals long after the first printing sells out.
Chinese manufacturer Wendougee is attempting to disrupt the premium espresso market with high-tech, data-driven hardware, but the results are a mix of brilliant innovation and frustrating flaws. While the digital burr adjustment on their new grinder is a technical marvel, basic issues like high retention and questionable material choices hold these products back from greatness. Is the future of coffee equipment coming from the East, or are these just ambitious imitations?
The Americano is often a bitter disappointment, but it doesn't have to be. By applying specific techniques like skimming away the ashy crema and steaming fresh water rather than using boiler taps, you can transform this basic drink into a complex, filter-like masterpiece. James Hoffmann shares the 'absurd' steps that rescue your morning cup from mediocrity.
Most coffee lovers toss a pour-over once they realize the grind size is off, but James Hoffmann reveals that you can actually save a bad brew mid-pour. Whether your water is stalling or racing through the grounds, simple adjustments to timing and agitation can salvage the flavor profile. Learn how to stop a fine-grind disaster and rescue a coarse-grind failure without wasting expensive beans.
The coffee world is obsessed with precision, but does a $250 scale actually brew a better cup than a $40 alternative? We put 15 of the most popular models through high-speed camera testing and lab-grade accuracy checks to see where the money really goes. The results reveal a surprising truth about the 'smart' features and load cell technology that might save you hundreds on your next upgrade.