WE HAVE ANOTHER EXCITING COLOMBIAN FOR YOU – LAS PALMAS MITACA – JUST RELEASED!

THE FIX: UNDERSTANDING EXTRACTION

WE HAVE LONG BEEN ABLE TO PRODUCE QUALITY DRINKS USING ONLY OUR SENSE OF TASTE TO GUIDE US. Over the years our understanding of the calibration process has grown immensely largely due to industry tools like the refractometer. Through the data these tools provide, we aim to demystify the extraction process for those...

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THE FIX: CUPPING – A STANDARDIZED TASTING?

Last year we published an article based around the unique possibilities now available through pressureprofiling, and to emphasize this we kept our grind size setting constant for six months. Afterwards, the work continued and we began to look deeper into the study of particle size analysis. This was possible through collaborating with...

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THE FIX: IMMERSED IN IMMERSION – PART 2

Last time we looked at immersion brewing we put the most common brew methods to the test to look at the temperature profiles of each and gauge their impact on the cup - namely how sweet they were.   After noting such a spread in sweetness across these different brews that...

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THE FIX: NITRO COLD BREW… IN A CAN!

At Pilot, innovation is our driving force. We live for discovering new ways to experience coffee. We like to break barriers and defy convention. It’s that adventurous spirit that led us to our latest offering – Nitro Cold Brew Cans.How it started:Pilot was at the forefront of bringing cold brew...

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THE FIX: IMMERSED IN IMMERSION – PART 1

In order to make a great cup of coffee there are many variables that need to be accommodated. Learning the influence of each can often come from fixing the others.  Within each category of brewing, different brewers impart a sort of signature on the resulting brew. Aeropress is different from an...

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THE FIX: COFFEE BURRS VS TURKISH BURRS

Recently, we’ve purchased an EKK43 to compare the sensory and extraction differences between the turkish burr and coffee burr sets.  For most baristas the coffee burrs have been the preference between the two and they are what we’ve used for quality control and the espresso service at the tasting bar...

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The Fix: Grinding for Immersion

Have you ever ground a bag of coffee for french press and wondered why it is often much coarser than other brew methods? Admittedly, this is something that we subscribed to when we were first starting out. Though, in recent years as our knowledge of immersion methods has grown it...

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The Fix: Stir it up! Stratification in coffee

Have you ever wondered why your first sip of espresso tastes different than your last? Have you noticed that some baristas stir an espresso during calibration, or even swirl the decanter before they serve your brew? The simple answer is it changes the taste and improves the experience of the...

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THE FIX: I haven't changed my grind size in six months

No really, it’s true. Not once. Innovation is one our guiding principles at Pilot. We’re fascinated by the complexity of coffee and all of its hidden potential. One of our latest discoveries may change the way you think about grind size forever. About half a year ago, we launched an...

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The Fix: Coffee Solubility and Age

How age affects the ability to extract when it comes to coffee. There are no shortage of myths surrounding how and why people brew coffee the way they do.  One of the more elusive elements to a perfect extraction is the age (in days, post-roast) at which we brew the...

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