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In 2025, Philippine National Barista Champion Michael Harris Conlin based his WBC routine on a device he invented, the Better Vessel, to filter crema and suspended solids from espresso. Although Michael didn’t win the WBC, the Better Vessel helped him pull the highest-scoring espresso in the first round of the finals.
Simply put, crema is pretty but it doesn’t taste good. Removing crema and suspended solids from espresso greatly improves flavor clarity. The Better Vessel can change espresso from decent to revelatory.
Get ready for the cleanest, best-tasting espresso of your life.
Spec’s:
Height: 66mm
Capacity: 50g of espresso
Material: Injection molded ECOZEN® T110 PRO
Terroir is a beautiful book put together by the Barista Hustle about how terroir affects the character of coffee and the success of a crop. The book includes gorgeous photography and interviews with experts such as Tim Wendelboe, Hanna Neuschwander, Willem Boot, Graciano Cruz, and Anabella Meneses.
Terroir offers an incredible education about what contributes to the success and failure of a coffee crop, including farming techniques, soil management, coffee-tree diseases, and the effects of climate change.
If you care about the factors you can control and the steps you can take to support a sustainable and delicious coffee, this book is for you.
Coffee Roasting: Best Practices is the culmination of Scott's 25 years roasting and consulting. It's the most advanced guide ever written about expert-level coffee roasting. There is little overlap with The Coffee Roaster's Companion, which focused on the basics of roasting and different roasting machines. CR:BP focuses solely on advanced techniques to craft and control roast curves, with numerous pages devoted to strategies to avoid "ROR" crashes and flicks, baked coffee, unnecessary roasty-ness, and other roast defects. This book sets the standard for third-wave coffee roasting methodology.
The Physics of Espresso by Jonathan Gagné is the new standard for espresso science, and will be for generations to come. POE is the modern successor to Espresso Coffee: The Science of Quality by Illy, but with far more actionable advice.
The Physics of Espresso is clear, concise, and comprehensive all at once, as Jonathan guides the reader through the physics of espresso preparation and extraction. Using a blend of published science papers, personal experiments, and some impressive work by other coffee enthusiasts, Jonathan covers every important detail of espresso making, and offers many original ideas.
Chapter topics include:
Water chemistry
Espresso extraction
Percolation science
Grinding
Puck prep
Shot dynamics
Pressure and flow profiling
Coffee storage and freshness
If you are a coffee nerd, this book is a must-read!
The Physics of Filter Coffee by astrophysicist Jonathan Gagné is perhaps the most significant book ever written on the science of coffee brewing. In the book Jonathan discusses the physics of percolation, extraction, and grinding, as well as water chemistry. He takes the reader down such rabbit holes as pouring-kettle design, optimizing turbulence while pouring, the impact of fines on percolation, the physics of paper filters, and the geometry of various brewers. He also presents some original ideas about coffee brewing and backs it all up with reams of facts and data.
The most wonderful thing about The Physics of Filter Coffee is not the impressive depth of the science, but the practical lessons Jonathan draws from the science. Unlike, say, Illy’s Espresso: the Science of Quality, an impressive treatise on the science of espresso, The Physics of Filter Coffee offers an abundance of practical recommendations derived from science, data, and experimentation. Any barista who reads this book will immediately have new tools to make better coffee.
Water for Coffee, 2nd Edition by Maxwell Dashwood and Christopher H. Hendon
Water can transform the character of a coffee. It can accentuate its acidity, or wipe it out entirely. It can increase or decrease body, and alter extraction. It affects the way we roast and the way we brew.
Why?
Chemistry, and a little bit of physics. This book explores the chemistry of water and the effect it has on coffee. Maxwell Colonna-Dashwood and Christopher H. Hendon, chemist, equip you with the tools to allow you to predict - with a given water - how a coffee will taste.
After his hit first book “What I Know about Running Coffee Shops,” Colin is back with his sequel “What I know about Growing a Coffee Business.”
Plenty of words have been written about starting a coffee business. But once you’re managing a successful coffee business, then what? Not enough has been written about how to grow an existing coffee business. Should you open more shops, focus on online sales, invest in wholesale growth, or some other route ? Colin draws from his vast experience to discuss these options.
I’ve started several coffee businesses, and while the startup phase requires the most energy, the transition into growing and maturing a business requires more strategy and planning. It can be challenging to delegate, to shift gears, or to take a business in a new direction to adapt to the competitive landscape. I wish I had a book like this when I was running my first cafe and roastery.
Enlightened guidance from a successful, experienced mentor is priceless.
**PRE-ORDERS WILL LIKELY SHIP IN LATE DECEMBER
From Scott Rao: "When I began in the coffee business in 1993, I had read every book I could find about coffee. After reading all of those books, however, I felt as if I hadn't learned much about how to make great coffee. My coffee library was chock-full of colorful descriptions of brewing styles, growing regions, and recipes, with a few almost-unreadable scientific books mixed in. I would have traded in all of those books for one serious, practical book with relevant instruction about making great coffee in a café. After being in the coffee business for 15 years, I decided someone needed to write that book, so I wrote The Professional Barista’s Handbook."
Scott's second book covers all of the major non-espresso forms of coffee brewing. Broken up into three parts, Everything but Espresso covers the following:
Part One - Coffee extraction, extraction measurement, and how to manipulate flavor by changing brewing parameters
Part Two - How to optimize various brewing methods, such as drip, pour over, press pot, and vacuum pot.
Part Three - Proper water chemistry and bean storage.
If you're either an espresso aficionado who wants to spread their wings or someone who cherishes their old press pot, this book is the definitive guide to making the best possible brew at home.
Dear Coffee Buyer by Ryan Brown is the first ever book dedicated to the profession of green coffee buying. Brown's vivid descriptions and engaging prose make readers feel like they’re right there with him: tagging along to taste hundreds of coffee samples during a twenty-hour stop in Guatemala, feeling his nervous excitement when he takes a spontaneous buying trip to Honduras with little more than a backpack, and sharing his frustration and determination to find farmers and exporters willing to offer exceptional coffees.
Along the way, Brown takes an in-depth look at coffee bean varieties, processing, origins, cupping, forecasting, and pricing. He even interviews other legendary coffee buyers to get their take on the skills needed to begin a successful career in coffee buying. Dear Coffee Buyer will change the way a generation of baristas, roasters, and green buyers views 'direct trade,' seasonality, the Geisha variety, and the complex challenges of getting beans halfway around the world, from the farm to the cup.
The Coffee Roaster's Companion is the world's first professional-level how-to book about coffee roasting. Scott Rao has been a roaster for over two decades and has consulted for hundreds of the world's finest roasters, using over 250 roasting machines in his career. Scott has put his expertise into this book to help educate roasters everywhere. No serious coffee roaster should go without this book.
The World Atlas of Coffee is my favorite all-around book about coffee. James Hoffmann is a master communicator, and he does a wonderful job of discussing coffee growing, roasting, and brewing in plain terms anyone can understand, while offering enough detail to maintain the attention of even a seasoned coffee professional. The second half of the book is a tour of coffee-growing regions, with again just the right amount of detail to engage any type of reader. I can’t recommend this book enough for anyone who loves coffee and wants to learn more about it.
Please note: this book ships to US addresses only
When Maxwell sent me a draft of The Business of Specialty Coffee, I immediately knew it was a winner. Whether you want to get into the coffee business one day or have been in it for many years, there is something in this book for you. The Business of Specialty Coffee is packed with information like no other book on the subject has ever been.
After a short overview to the specialty coffee industry, Maxwell dives into the basics of operating a coffee business, including discussions of margin, risk, scaling, valuation, and access to investment money.
Marketing, market forces, branding, strategy, and coffee ethics each have their own chapters. Maxwell doesn’t leave any stone unturned while educating the reader about every angle of the coffee business.
This is a must-read.
About the author:Maxwell is a three-time UK Barista Champion & three-time world finalist. Maxwell is founder of Colonna Coffee, co-author of Water for Coffee with Christopher H. Hendon, and author of the Coffee Dictionary.
In 2025, Philippine National Barista Champion Michael Harris Conlin based his WBC routine on a device he invented, the Better Vessel, to filter crema and suspended solids from espresso. Although Michael didn’t win the WBC, the Better Vessel helped him pull the highest-scoring espresso in the first round of the finals.
Simply put, crema is pretty but it doesn’t taste good. Removing crema and suspended solids from espresso greatly improves flavor clarity. The Better Vessel can change espresso from decent to revelatory.
Get ready for the cleanest, best-tasting espresso of your life.
Spec’s:
Height: 66mm
Capacity: 50g of espresso
Material: Injection molded ECOZEN® T110 PRO
Don’t let its simplicity fool you; The Ceado Hoop is an amazing brewer.
The Hoop has every attribute of a great manual dripper:
Requires little-to-no skill
Requires little barista attention (this is especially valuable to cafes)
Offers low risk of astringency
Makes even extractions easy to produce
Offers almost automatic consistency
Just pour the water in the outer ring, walk away, and 3–4 minutes later, you have incredible filter coffee.
Like the Pulsar, Tricolate, and Filter3, The Hoop is a no-bypass brewer, which means astringency is easy to avoid, and The Hoop produces high extractions using a relatively coarse grind. The small-diameter brewing chamber provides a deeper bed than most no-bypass brewers.
The genius of The Hoop lies in the allowing the barista to pour all of the water at once, while limiting the height of the slurry.
THE HOOP: $35
Each Hoop comes with a pack of 100 filter papers. The standard filters require a coarse grind to yield the recommended 4:00 brew time.
I offer optional upgraded filters as an add-on for those who want to use a finer grind to achieve higher extractions with excellent flavor clarity, in the same 4:00 brew time.
After you purchase The Hoop, I will send you my personal “how to” guide to The Hoop
Click here to purchase the Hoop Spacer, to make the Hoop sit level on almost any carafe or mug.
Click here to purchase upgraded filters
*Ocean Blue and Pink are out of stock for US orders.
The Hoop is the easiest manual brewer on the market that makes amazing coffee, but it has one frustrating design feature: it doesn't fit level on many mugs and carafes.
The Hoop Spacer is designed to make the Hoop fit on almost any mug or carafe. While no spacer or device can fit on every mug or carafe, the Hoop Spacer is a near-universal fix for unlevel Hoops.
The much-anticipated NextLevel Pulsar is here!
The Pulsar is a collaboration between NextLevel and astrophysicist Jonathan Gagné. As soon as I saw what they were up to, I was eager to sell the Pulsar, and have worldwide exclusivity on sales for the first month after the Pulsar’s release.
The Pulsar is a “no bypass brewer” with a valve to control flow. Jonathan worked with NextLevel to improve the shower screen performance, the dimensions of the brewer, and to add the valve, to maintain a slurry during blooming and to control flow.
The result is a small miracle: it is easier to achieve even extractions with the Pulsar than any other percolation brewer.
The Pulsar is my go-to manual brewer and great for travel. It weighs less than 1/2 pound and does not require a special kettle for optimal performance.
Comes with 100 filters. See this page for extra filters.
The Kinto carafe works beautifully with the Pulsar
***Black Pulsars ship only to non-US addresses
The NextLevel Pulsar Mini is finally here!
The Pulsar and Mini are a collaboration between NextLevel and astrophysicist Jonathan Gagné. This is the best manual no-bypass brewer on the market, with the perfect water spray, distance from the shower screen to the coffee, and great paper filters that are “creped” for high flow and high clarity.
I use the Mini for 15g—18g doses, while the Pulsar is better for 22g—30g doses.
Each Pulsar Mini comes with 100 filters. See this page for extra filters.
Kinto carafesworks beautifully with the Pulsar and Mini !
We’re excited to offer an upgraded spray head compatible with the Fetco XTS/CBS line. For years, sophisticated baristas have lamented Fetco’s change from the old flat-plate spray head to the “Cascading Spray Dome.” Our spray head radically improves the CSD’s performance by providing a more uniform spray to yield a higher and more even extraction with more clarity and less astringency.
"From a coffee lovers POV the clarity of my filter coffees has improved drastically by the even extraction. Coffees that were good are now very good and from a business POV our ext % went up by 0.12 that forced our dose weight down by 3.9% saving thousands a year. It should be triple the price."
- Kris Wood of Black Fox Coffee
Note: We've encountered a small percentage of CSDs with an unusual design. Please take a look at your CSD before ordering. If you have one of the CSD's with the small circles on the bottom, it is not compatible with our mod.
V2.0 - new and improved starting August 2019 with thicker walls and a more consistent spray pattern.
We’ve chosen to offer an upgraded spray head for the Curtis G3 and G4 batch brewers. Why did we choose the Curtis? Frankly, the Curtis G4 Thermapro is the most capable batch brewer on the market, but its spray head is its proverbial Achilles heel.
The G4 has the industry’s most versatile programming and user-friendly interface, and it performs more consistently than most batch brewers do. However, the spray head greatly favors the grounds near the center of the coffee bed (evidenced by the large, depressed area in the center of the spent coffee bed). The result is exceptionally uneven extraction, which yields more bitterness and astringency and less overall extraction levels.
Our goal was to help the machine reach its full potential by improving the evenness of its extractions. Our device produces better and higher extractions by distributing water more evenly across the entire coffee bed. That means your coffee will taste sweeter, less bitter, and less astringent, whether you use the G3 or G4. As a bonus, you'll be able to use a bit less coffee grounds to produce the same brew volume and brew strength. Our mighty little spray head will pay for itself many times over, in both quality and cost savings.
New! The Filter3 basket has finally arrived!
I’m pleased to announce my long-awaited Filter3 basket is now available. The basket is compatible with the Decent Espresso machine and produces flawless filter-coffee extractions at the touch of a button.
Each basket comes with 100 bespoke filters. The filter paper is cut from the same paper as the NextLevel Pulsar filters. This filter paper offers a unique combination of low flow resistance and high fines-carrying capacity. Please note that the vast majority of espresso-basket paper filters will not work well with Filter3.
The filter3 basket will fit all 58mm espresso machines, but will only produce great filter coffee if the machine is capable of delivering very low flow rates, such as 2 ml/s. Please only purchase this basket if you have such a machine.
Each basket comes with 100 filters.
NOTE: that some baskets will have minor blemishes or scratches. These are cosmetic and will not affect performance. Please do not buy the basket if these might be a problem for you. No refunds will be given on account of minor scratches.
To purchase additional filters, click HERE.
The Kinto carafe works beautifully with the Filter3
We've teamed up with NextLevel to offer bespoke filter paper for the Ceado Hoop, NextLevel Pulsar, and Filter3 basket . These filters offer a unique combination of low flow resistance and high fines-carrying capacity. This is the best filter paper I have ever used.
Each pack contains 100 filters for their respective brewer.
Have you tried a lay-flat portafilter? They’re elegant and eliminate the need for a portafilter stand or to hold a portafilter off the bar edge while tamping. These 58mm lay-flat bottomless portafilters work with all 58mm baskets as well as my favorite basket, Filter3.
I’m trying to move away from using plastic where possible, so my new V60 of choice is from Airflow.
This classic V60 features unbreakable metal construction, attractive colors, sensible slits on the wall for flow, and a leveling apron at the bottom.
In 2025, Philippine National Barista Champion Michael Harris Conlin based his WBC routine on a device he invented, the Better Vessel, to filter crema and suspended solids from espresso. Although Michael didn’t win the WBC, the Better Vessel helped him pull the highest-scoring espresso in the first round of the finals.
Simply put, crema is pretty but it doesn’t taste good. Removing crema and suspended solids from espresso greatly improves flavor clarity. The Better Vessel can change espresso from decent to revelatory.
Get ready for the cleanest, best-tasting espresso of your life.
Spec’s:
Height: 66mm
Capacity: 50g of espresso
Material: Injection molded ECOZEN® T110 PRO
I’ve been using the KINTO SCS-S02 with my Pulsar and Filter3 for the past year, and love it. I love the aesthetic, durability, and the level top rim, which is important when supporting a Pulsar or pourover dripper.
The true capacity for the 2-cup carafe is approximately 400ml, but the white dot on the side of the carafe indicates 300ml.
The 4-cup carafe holds about 700mL capacity (it is 600mL at the upper dot)
This gorgeous amber carafe by Kinto work well with most pourover brewers, and add a little flair to your coffee service.
The 2-cup carafe holds far more than the stated 300mL capacity (it is 300mL at the dot). The 4-cup carafe holds about 700mL capacity (it is 600mL at the upper dot)
I love the look and feel of these sturdy Airflow glass carafes. The low-set handle helps most drippers fit level on the carafes, and the spout decreases potential dribbling. These are priced very competitively and will look great in any kitchen or cafe.
I recently saw the Subminimal Subscale for the first time, and immediately wanted one. The Subscale is the most elegant and pleasant way to weigh doses.
The Subscale has a capacity of 100g and precision of 0.1g.
Features:
-Touch activated
-USB-C rechargeable battery
-Water resistant
-Auto-off function
-Food safe
-Dose and pull shots directly into the Subscale
-Incredibly pleasing to use!
APAX Mineral Drops offer complete solutions to optimizing water chemistry for coffee. They’re great if you want to take the guesswork out of creating or enhancing water recipes.
The APAX CORE BOX SET offers three formulas:
-Tonik: adds vibrancy and acidity
-Lylac: highlights florals and adds elegance
-Jamm: enhances sweetness and ripeness
KONFLUX, the newest Apax formula, was devised for the 2025 World Brewers’ Cup. It enhances mouthfeel and lusciousness in coffee, and is my favorite formula.
I’ve been selling Lotus Drops for years, and I love them for being able to target and fix weaknesses in water chemistry. With Lotus, you can build from the ground up. If your water lacks magnesium or chloride, you can use the MgCl drops for targeted improvement. I’ve learned a ton about water and coffee using Lotus Drops.
Apax concentrates are more like preformed solutions. Each bottle of Apax is a mix of similar ingredients, but in different ratios. They offer less learning and targeting, but an easier “add jamm to enhance the ripe, berry flavors in this coffee” approach.
Lotus Water Drops are the easiest and most versatile way to optimize your water for coffee brewing. I use Lotus Drops at home daily to both improve the quality of my water for coffee, and to learn more about how hardness, alkalinity, calcium, magnesium, and sodium affect coffee flavor. The process has been enlightening, humbling, and fun.
The Drops are especially useful for roasters who want to mimic their clients’ various water chemistries, and for consumers who live in places with very hard water and want to use distilled or reverse-osmosis water as a base for their water for coffee making.
Please note this kit does not include the 450ml glass bottle. I recommend using the Drops with a scale. Please refer to my blog for recommendations of how to use the Drops.
If you’d like a primer on how to use LWD, as well as an interesting hack, see my blog post
I’ve been using BH Cupping Bowls everyday for many years. They are the most popular cupping bowls in specialty coffee because they are unbreakable, affordable, and lightweight for easy travel. These are my favorite cupping bowls.
The white bowls come in sets of 24 for $60
The black bowls come in sets of 12 for $42 **BLACK SHIPS ONLY TO U.S. ADDRESSES
The Barista Hustle Ring is my favorite dosing funnel. It’s beautiful, brushed stainless, perfectly sized, priced well, and magnetic, so it won’t fall off the basket while using WDT or tapping the portafilter.
The Comb is my favorite Weiss Distribution Tool on the market. The handle is made of soft silicone rubber with 25 thoughtfully placed holes for a wide array of needle comb-inations. The comb comes with 30 needles so you can instantly replace any bends or breaks.
The silicone rubber handle is dishwasher-safe and almost indestructible. The needles are 501 grade stainless steel for flexibility and corrosion resistance.
These slick Airflow scales have 2kg capacity and 0.1g precision, perfect for almost any coffee brewing. The scales feature a timer, and modes for grams, mL, and oz.
Choose from three colors:
Black with black pad
White with green pad
Black with green pad
Heavy duty, flat-bottomed tamper with replaceable base. The base is 58.5mm, the ideal diameter to minimize channeling in a 58mm basket.
Comes in green and black with a walnut handle. Weighs 266 grams for a perfect balance of pressure and control.
These Airflow magnetic dosing rings are the perfect size to fit under various grinder/dosers while being high enough to manage some over-dosing. The magnets are strong enough to hold on to the ring even when upside down.
Both versions come with a walnut exterior, one with a stainless steel inner ring and one with a black-coated inner ring.
Whether or not you’ve previously taken one of my roasting seminars, you’re welcome to join the ongoing, online roast-consulting forum! The forum from the recent online roasting class was so popular that participants have asked to keep it open on a subscription basis. Here is how the forum will work:
*Forum members are welcome to post one roast curve per week. I’ll do my best to offer suggestions to improve the curve, and other members are also welcome to participate.
*Forum members are welcome to ask questions at any time.
*This service is a fair discount from my one-on-one consulting services, with the added benefits and enjoyments of working as a group and being able to see others’ questions and progress.
*Forum members are welcome to cancel at any time; we’ll stop charging for any future months after the day of cancellation.
*If you implement the suggestions I make in the forum, I guarantee you will see progress in your roasting.
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