Category: Uncategorized

#48 Plant-based milk alternatives: overview and tips

by liza maksimova

(leer en Español) It is hard to surprize us anymore with the order like “soy milk latte”. For many different reasons people nowadays are switching from the “cow juice” to the lactose-free, plant-based alternatives. We will not discuss the reasons why here – they could be various, from the ideological to the simply physiological – … Continue reading #48 Plant-based milk alternatives: overview and tips

#47 – WBC 2017 Seoul: Competition vibe, and Café Sin Mentiras

by liza maksimova

This one will be short, intimate and a pure sharing of my thoughts.   I think this is the first year in many years in coffee that I literally forgot to watch World Barista Championship. Barista and Brewers. Just forgot. In the middle of all the confusion of my day-today tasks, work, trainings, moving from … Continue reading #47 – WBC 2017 Seoul: Competition vibe, and Café Sin Mentiras

#46 – Passion is the wrong word to promote Specialty

by liza maksimova

  If I were to be asked to choose one thing in the specialty coffee industry that is overestimated, and potentially dangerous, I would say this one. “Passion for coffee”. Passion is used to promote specialty almost to the same degree as sex is used to promote, hmm,  almost everything – basically now we can … Continue reading #46 – Passion is the wrong word to promote Specialty

#45 Single portafilers. Is this a goodbye?

by liza maksimova

I mean, I surrendered. But I fought hard, I swear. Honestly,  I feel like the last barista on Earth who finally switched to using only double portafilters, while all the other guys already did it long time ago. By this I admit that I knew that singleshot basket portafilter had been banned from specialty because … Continue reading #45 Single portafilers. Is this a goodbye?

#40 “Tell me if you freeze it…” – or on the cool side of the coffee.

by liza maksimova

(Read original post in Spanish) If you ask me to point out the trand in coffee that made the most noise last years, provoked  more discussions, motivated people to experiment. and in the end of it almost in every case got easily integrated in the daily routine of coffee professionals and enthusiasts – I will … Continue reading #40 “Tell me if you freeze it…” – or on the cool side of the coffee.

#39 – Backbone of the specialty cafe, and news about a collaboration

by liza maksimova

Last days were intense, but here I am. First, I wanted to say that starting this September I am gonna be collaborating with the coffee roastery Cafés San Agustín from León, Spain, and on their page you will be able to find me writing articles in Spanish, that might or might not be published here. I … Continue reading #39 – Backbone of the specialty cafe, and news about a collaboration

#37 – “Wanted”: Specialty without acidity.

by liza maksimova

  “Wanted”: Specialty without acidity. Desired? Possible? Tasty? And, more important – will it still be cosidered specialty? I think I am one of those who write about what they see, on the basis of every day encounters and experiences. And everybody who works with specialty in Portugal for sure (and then comes Italy, France, … Continue reading #37 – “Wanted”: Specialty without acidity.

#36 – I am bored with “coffee nazi”

by liza maksimova

Specialty coffee is getting (slowly) more and more popular here in Lisbon, and coffee nazi appear, as a natural consequence. I’ve been that one before. You discover specialty for you, and get so enthusiastic that you strive to have these long conversations with people who drink instant coffee, or spend your time looking for those … Continue reading #36 – I am bored with “coffee nazi”

#35 Cup of joe: why we drink it???

by liza maksimova

  I was conducting a master class dedicated to home brewing this week. And my bosses wanted me to start with what is specialty, and why is specialty. It is an important part, introduction, explanation – after all, there should be some strong reasons why to drink coffee that costs 12 euros per bag, when … Continue reading #35 Cup of joe: why we drink it???

#34 Just these 2 words: Reverse Osmosis.

by liza maksimova

  Yesterday two things happened, that were very, very tightly connected to one another.   First, I had one of the worst caffeine overdose in my whole life. I am personally very sensitive to caffeine (and it is funny for everybody who works in coffee, right? It is fantastic!) – and when I say sensitive, … Continue reading #34 Just these 2 words: Reverse Osmosis.