Tim Wendelboe

The chemistry of the perfect coffee foam The Caffe Shakerato is often overlooked in modern coffee bars, yet it remains the gold standard for summer espresso drinks. James Hoffmann argues that the drink's simplicity is its greatest asset, provided you master the aeration. When you shake hot espresso with ice, you aren't just cooling it; you are creating a stable micro-foam. While some traditionalists insist on granulated sugar to assist this process, testing proves that a simple syrup is superior. Syrup ensures total dissolution, providing a consistent sweetness that granulated sugar often fails to deliver in a cold environment. Precision tools for the classic build To execute the classic version, start with a double espresso (approximately 40g). You will need a cocktail shaker—preferably a large set of shaker tins to avoid the pressure build-up that can pop the lid off smaller vessels. Add 10g of a one-to-one simple syrup and two drops of a 20% saline solution. This salt content is crucial; it suppresses the inherent bitterness of chilled coffee without making the drink taste salty. Shake vigorously with plenty of ice to maximize aeration, then strain into a chilled glass. For a cleaner texture, double-strain through a fine mesh sieve to catch stray ice shards. Elevating aromatics with Earl Grey and bitters For those seeking more complexity, James Hoffmann suggests a fruit-forward variation. This involves pulling a slightly tighter, more acidic shot from a washed coffee, perhaps from Ethiopia or Rwanda. Instead of plain syrup, use an Earl Grey-infused syrup and 0.2g of orange Angostura bitters. The bergamot notes and botanical complexity of the bitters marry perfectly with the high acidity of the espresso, resulting in a sophisticated, tea-like coffee cocktail. Batching for efficiency with nitrous and xanthan The final evolution addresses the workflow bottleneck of shaking individual drinks. By using a cream whipper and nitrous oxide, you can batch five double espressos at once. The addition of xanthan gum at a precise 0.05% concentration stabilizes the foam, giving it a rich, creamy mouthfeel that mimics dairy. Charging the canister twice—discharging the first to remove oxygen—prevents oxidation, keeping the coffee fresh for hours in an ice bath. This modernist approach allows a high-volume cafe to serve a perfect Shakerato with the speed of a nitro tap.

The Inventor Behind the Aerobie Before conquering the specialty coffee world, Alan Adler revolutionized local parks with the Aerobie. This high-performance flying ring set a Guinness World Record for the farthest thrown object, reaching a staggering 406 meters. This same obsession with aerodynamics and physics birthed the AeroPress. Adler spent years in his Silicon Valley garage—just stones throw from tech giants like Google and Apple—cycling through 35 distinct prototypes to solve a single problem: how to brew a cup of coffee that lacked bitterness but delivered full flavor in under a minute. Challenging the Inverted Status Quo Walk into any specialty cafe, and you will likely see a barista using the inverted method—flipping the AeroPress upside down to prevent premature dripping. However, Adler intended the device to function as an espresso-style concentrate maker. His original vision utilized a fine grind and surprisingly low water temperatures, around 80 degrees Celsius, rather than the boiling water most home brewers reach for. This concentration allows for versatility; you can drink it as a short, intense shot or dilute it with water or milk for a cleaner profile. A Culture of Customization and Competition What started as a quirky plastic tube in 2005 has transformed into a global phenomenon. The World AeroPress Championship, which began in a small Oslo cafe with three competitors, now attracts hundreds of fans to finals in cities like Seoul and London. This community spirit extends to aesthetics too. In Australia, Tim Messenger has turned the brewer into a canvas, producing over 700 custom-painted units that prove this tool is as much about personal expression as it is about caffeine. The Evolution of the Icon While the core design remains consistent, the AeroPress has undergone eight subtle material and color shifts since its inception. Whether it is the switch from blue to red lettering or the introduction of the AeroPress Go for travelers, the brand continues to refine its identity. Adler nearly sold the coffee division in 2016 but chose to remain at the helm, ensuring that every unit manufactured in California stays true to his rigorous standards of engineering and taste.

The Science of Rapid Extraction Traditional immersion brewing usually requires patience, but the SteepShot defies this convention by utilizing internal pressure to accelerate extraction. Invented by Ari Halonen and supported by the legendary Tim Wendelboe, this device creates a sealed environment where hot water and coffee grounds interact under force. It’s a fascinating departure from the slow drip or the manual muscle required for other methods. By trapping steam and heat, the brewer forces the water through the grounds at an incredible speed, aiming for a full-bodied cup in as little as 30 seconds. Comparison: A Heavyweight Contender When standing next to the AeroPress, the SteepShot presents a much more industrial profile. It weighs in at 371 grams, making it more than double the weight of the AeroPress Go. This heft suggests a build quality designed for durability and thermal retention. While the AeroPress relies on a manual plunger, the SteepShot uses a deflector valve to release the coffee, effectively letting physics do the heavy lifting. This difference in mechanics results in a profile that is often juicier and more textured, particularly when using metal mesh filters. The Sensory Experience and Technique Using a medium-fine grind—roughly 16 clicks on a Comandante grinder—the brewer produces a cup that leans toward a pleasant, cloudy mouthfeel. The choice of filter significantly impacts the final result. The mesh metal filter allows more oils and sediments to pass through, creating a robust, "wild" cup, while a standard paper filter cleans up the acidity. Brewing with 14 grams of coffee to 200 milliliters of water provides a balanced ratio that highlights the delicate notes of a high-quality Supremo Brazilian bean. Practical Verdict for the Home Barista The SteepShot excels in speed and heat insulation, making it a dream for those who value efficiency without sacrificing quality. However, it isn't perfect. Cleaning requires more effort than the simple "pop" of an AeroPress puck, and the multitude of small parts could be a liability for the disorganized. For the coffee geek or the enthusiast moving beyond a French Press, it offers a new playground of variables. It is a specialized tool that rewards precision and curiosity.

The AeroPress is no mere plastic gadget; it is a marvel of engineering that has revolutionized the home kitchen. Invented by Alan%20Adler, this tool defies the rigid boundaries of traditional brewing. Whether you crave a concentrated espresso-style kick or a delicate cold drip, the AeroPress provides a canvas for culinary precision. Respecting the bean means understanding how temperature, pressure, and time coax specific flavors from the roast. Here are nine ways to transform your daily ritual. The Short and Intense: Espresso Style The original vision for this brewer was a quick, concentrated cup. To achieve an espresso-style base, use a fine grind—think 8 clicks on a Comandante. Use 14 grams of coffee and just 50 to 60 grams of water at 85 to 90 degrees Celsius. Stir for 15 seconds and press gently. This produces a potent 40ml shot that serves as a perfect foundation for americanos or milk-based drinks. For those seeking even more resistance, the Prismo attachment by Fellow adds a pressure-actuated valve to mimic the crema and body of a traditional machine. Mastering the Temperature Spectrum Cold coffee doesn't always require an overnight wait. The Cold Extracted Espresso method uses room-temperature water and a 30-second stir to yield a surprisingly smooth result in under two minutes. Conversely, the AeroPress%20on%20Ice technique involves brewing a concentrated hot shot directly over 100g of ice cubes. This instant chilling locks in bright acidity that is often lost in slower methods. If you have the patience, true Cold%20Brew is achievable by steeping a coarse grind for 12 hours, resulting in a heavy-bodied, low-acid elixir. Advanced Techniques: Inverted and Supersized The Inverted Method is a favorite among professionals because it eliminates premature dripping. By turning the brewer upside down, you ensure every drop of water saturates the coffee bed for the full duration of the steep. For those who argue the AeroPress only makes a single cup, the Asser%20Christensen method proves them wrong. By using a fine grind and a specific plunging technique that avoids disturbing the grounds, you can successfully brew a 350ml batch without losing clarity. Each of these methods celebrates the brewer's unique ability to adapt to the chef's intent. Through these variations, the AeroPress reveals itself as the most versatile tool in the culinary arts. Take these techniques and find the one that speaks to your palate. The kitchen is your laboratory—brew with intention.

The Cultural Soul of Espresso To understand modern coffee, one must first look at Italy. Coffee: Italians Do It Better explores the friction and fascination between centuries of tradition and the rising tide of the third wave. Filmed by Federica Balestrieri, this work examines how heritage brands like La Marzocco coexist with artisanal movements. It asks a vital question for any culinary purist: how does a deeply rooted coffee culture react when global giants like Starbucks finally cross the border? Environmental and Social Stakes The bean's journey is fraught with challenges that many consumers overlook. Flower of Flowers takes a raw look at how climate change ravages farms in Guatemala, emphasizing the fragility of the crops we rely on every morning. Similarly, Gender in Coffee and Women in Coffee shine a light on the social dynamics within the industry. These films shift the focus from the beverage to the hands that harvest it, revealing the daily prejudices and triumphs of female producers in Mexico and Honduras. The Craft of the Modern Roaster Great coffee requires an obsessive attention to detail that borders on the fanatical. Coffee Coffee profiles the vibrant scene in Portland, featuring heavy hitters like Coava Coffee Roasters. These roasters argue that specialty coffee is objectively better because of the rigor applied to every roast profile. In a more personal vein, Roasted follows Chuck Patton of Bird Rock Coffee Roasters, illustrating the grueling transition from home enthusiast to award-winning professional. Global Competition and Origin Stories For those who love the sport of the craft, The World Barista Championship: A Global Influence details the high-stakes world of competitive brewing. It features insights from legends like James Hoffmann, explaining how these championships push the entire industry forward. Finally, to truly close the loop, Estate Grown Coffee in Highlands of Tanzania brings us to the foot of Mt. Kilimanjaro. This film serves as a visceral reminder of the sheer physical labor involved in producing a single, perfect cup.

Precision Brewing with an Industry Icon Coffee preparation is an exercise in discipline. Tim Wendelboe, a pioneer of the World AeroPress Championship, provides a masterclass in extracting the most vibrant flavors from your beans. This guide replicates the exact workflow used in his renowned Oslo coffee bar, prioritizing repeatability and clean flavor profiles. Tools and Essential Ratios Success begins with the right equipment and a commitment to measurements. You will need an AeroPress, high-quality paper filters, a digital scale, and a timer. The foundation of this recipe is a strict ratio: **14 grams of light-roasted coffee** to **200 grams of water**. Use water heated to 95°C (203°F); this temperature ensures high extraction without scorching the delicate organic compounds in the coffee. Step-by-Step Instruction 1. **Prepare the Foundation**: Place a paper filter in the cap and rinse it with hot water for 10 seconds to remove any papery taste. 2. **The Grind**: Grind 14g of coffee to a fine setting. It should feel slightly finer than table salt. 3. **The First Stir**: Add the coffee and 200g of water. Immediately stir three times from back to front. This agitation ensures every particle is fully saturated. 4. **The Steep**: Place the plunger on top to create a vacuum seal. Let the coffee steep for exactly 60 seconds. 5. **The Final Agitation**: Remove the plunger and stir three times back to front again. This second stir accelerates extraction just before the press. 6. **The Press**: Gently lean your body weight onto the plunger. Aim for a steady 30-second press until you reach the bottom. Troubleshooting and Refinement If your cup feels thin or lacks body, your grind is too coarse. If the finish is unpleasantly bitter, your grind is likely too fine. Do not vary the stirring count; even moving from three to five stirs can cause over-extraction. Consistency in technique is what separates a professional brew from a mediocre one.

The Call of the Roaster Rene Kralovic stepped into the world of specialty coffee with nothing but a wild idea and a willing partner. He describes his pairing with Peter Kollar as a match between one man's craziness and another's willingness to believe. In the heart of Brno, they birthed Rusty Nails Coffee Roasters, a name pulled directly from the ink on Rene's own skin. It wasn't just a business; it was a desperate need to balance the creative spark of roasting with the rigorous production demands of a growing brand. The Trial of the Senses The early days felt like a fever dream of home roasting forums and the foundational pages of The Coffee Roaster's Companion. Rene admits his first roasts lacked the clarity and nuance he demands today. He describes those early batches as "awful" by modern standards, yet they were necessary failures. He spent countless hours training his palate, searching for the vibrant notes that define high-quality specialty coffee. The Oslo Awakening Everything shifted during a pilgrimage to Oslo. Sitting in Tim Wendelboe's shop, Rene tasted a Muteka Kenyan coffee that shattered his understanding of flavor. This single cup became his north star, defining the signature style he wanted for his own roastery. This clarity pushed them to scale, eventually moving into a larger space and investing in high-capacity equipment that removed the physical limits on their ambition. Sleepless Nights and Visionary Days Growth demanded a brutal schedule. Rene often started his roasting cycles at 1:00 a.m., working through the quiet dark to ensure the morning shipping was ready. He lived on two hours of sleep, fueled by the transition from the "hipster" energy of their first project, SKØG Urban Hub, to the more mature, strategic vision of Typika. As the market becomes saturated, Rene believes only those with a rock-solid business model and a commitment to quality will survive the inevitable thinning of the herd. Success, he suggests, is less about luck and more about the grit to endure the sleepless nights until the vision finally comes into focus.