Activity Report

James Hoffmann

James Hoffmann

@jimseven

Followers: 755,670Posts: 1,592Following: 1,074

Square Mile Coffee Roasters / YouTuber / World Barista Champion 2007 / Author (Sorry, no recommendations via DM)

View all posts from @jimseven

Before there was espresso there was the French Press, and for most people, infusion brewing means using one. It’s a very popular an excellent choice when it comes to brewing for a group, as you can scale it up easily and really get your money’s worth.

FRENCH PRESS RECIPE:

- Ratio: 65-70g/l of water.

- Grind: Medium grind setting.

- Brew water: Boiling, make sure all the grounds are nice and wet.

- Steep: 4:00 minutes and then stir in top layer of grounds.

Dispose of anything still floating after 30 seconds. Put the lid on but don’t press. The longer you can leave it, the better. It can even benefit from sitting for a further 5:00 minutes at the table.

Full Video Available on Youtube: 'Coffee For A Group (How To Win Friends & Caffeinate People)'

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If your latte art feels more “interpretive” than intentional, this one’s for you.
We’ll take a look at some pours that didn’t quite go to plan and break down what likely went wrong with the milk texture, pour height, and speed, so you can better diagnose your own technique and start nudging things in the right direction.

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UPDATE: We've sold out of our first print run! So, we've ordered another batch of magazines that will take at least a month to complete, shipping in August. All purchases via the website are now a PRE-ORDERS for that second print run. Thank you for the remarkable support. ____________________
Welcome to Cherry Bones! Into the yawning gap between commodity journalism and lifestyle mags we manoeuvre our shiny new thing: It’s a magazine loosely adjacent to coffee. Journalism, art, oddities, research, and fun from some of the best writers and image-makers we can find.

There’s not a single ad or “collab” anywhere in here. It definitely isn’t digital. We’ve even printed the thing on paper made from recycled coffee cups.

You will want to order one before they’re gone! (Via our website.) You may even want to pitch us something juicy! (Also via our website.)

Enjoy, and have a great day. - James and Ben

(Cover and design by @jamieeke)

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We are launching our new magazine today! It’s called Cherry Bones and is made out of recycled coffee cups. We’re very proud of it! You can find the link in bio.

UPDATE: We've sold out of our first print run! So, we've ordered another batch of magazines that will take at least a month to complete, shipping in August. Your purchase is now a PRE-ORDER for that second print run, and you will be notified when it's ready. Thank you for supporting this project.

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If your tulips are uneven and your rosettas lack definition, it might be time for a quick recalibration. In this guide, we’ll walk through a structured approach to improving both milk texture and pouring technique - focusing on key variables like height, speed, and control - to help you achieve cleaner, more consistent results.

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In the ongoing quest to understand coffee’s place in the world, I found myself standing in a shower, massaging espresso into my scalp. Does it work? Unclear. Was it a good idea? Also unclear. But here we are…

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The La Pavoni Europiccola is a classic machine, I'll walk you through a little bit of how it works.

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The Clever Dripper is a fascinating brewer - simple and surprisingly versatile. It combines immersion and filtration in a way that produces a clean cup with minimal effort. If you’re curious to try it, here’s a straightforward recipe to get you started.

SUMMARY:

15g/250ml Coffee:Water ratio

Grind size: medium-fine, finer than typical for french press.

STEPS:

1.Pour in all 250g of the water

2. Pour in all 15g of the coffee

3. Stir and let it steep for 2 minutes

4. Break the crust with a stir

5. Leave for 30 seconds to settle

6. Place on the cup to release the coffee

Drawdown time should be around 1 minute depending on your grind and coffee.

Note: additional steeping time does not seem to affect the brew, so it's quite forgiving if your time isn't exact.

Full video out on YouTube: - ‘’The Ultimate Clever Dripper Technique’’

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In small businesses, it’s easy to slip into a family dynamic. I’ve been there. But that kind of loyalty can cloud judgment. I’ve found mutual respect makes for a much healthier team culture

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Fruity Espresso Shakerato. If your espresso is a little more on the bright, fruity side - this is where it shines. With more texture and vibrancy, it becomes an ideal afternoon pick-me-up. A good choice for those happy-to-be-in-the-sunshine kind of days.

INGREDIENTS

Approx 36g espresso (a double espresso, from a lighter roasted fruit forward washed coffee)

12g 1:1 Earl Grey syrup (recipe below)

2 drops saline

0.2g Angostura Orange Bitters

Ice

METHOD

1. In a cocktail shaker or in shaker tins, add the Earl Grey Syrup, saline, bitters and ice.

2. Pour the espresso over the top.

3. Swirl, then shake aggressively for about 30 seconds.

4. Strain into chilled glass.

Full video out on YouTube: - ‘’The Caffe Shakerato - Three Recipes’’

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Get social with your espresso. Making coffee for yourself can be bliss, but might lead to you getting a reputation as the weird coffee enthusiast. When a group wants anything from a single-shot Americano to their favourite milky coffee, all eyes may fall on you to make them. So let’s get social with your espresso.

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We talk about Crema a lot, but rarely question where our assumptions about it come from. Perhaps it’s time to revisit what it means, what it doesn’t, and why it became such a focus in espresso culture at all.

Full video out on YouTube: “Crema Explained”

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