European Coffee Chronicler

by

Editorial Policy

Published on

Last updated on

[T]here’s a lot to love about European Coffee Trip. The new website features gorgeous photography, interviews with coffee pros, and will soon be replete with guides to cafés in Europe. Most importantly, though, it offers a rare, English-language look at what’s going on in coffee in Central and Eastern Europe.

Want to know about the drinks prepared by the Czech Barista Championship’s finalists? They’ve got it. Want to meet a coffee consultant in Krakow? Well ECT is happy to introduce you to Martin Wojciack. Want to find a poster to decorate your AeroPress trophy room? ECT shows off plenty of great contenders, but I’d recommend this.

czech_aeropress-724x1024

The site was launched by Ales Pospisil and Radek Nozicka, a pair of Czech engineers turned coffee enthusiasts. While its name points to a consumer audience, the content thus far skews toward professionals. It really should be a regular stop during your web browsing.

Ales and Radek, if nothing else, have done the coffee world the great service of getting the inimitable Gwilym Davies on camera to provide his pointers in a series of videos on proper espresso technique. It’s not comprehensive, but it should be required viewing for new baristas.

Cory Eldridge is the editor of Fresh Cup.

Share This Article

Cory Eldridge

Join 7,000+ coffee pros and get top stories, deals, and other industry goodies in your inbox each week.

This field is for validation purposes and should be left unchanged.


Other Articles You May Like

Five Places, Five Espresso Blends

Five roasters, five takes on espresso. Explore how some of the most popular roasters craft an espresso blend that is unforgettable and distinct. 
by Haley Greene | August 9, 2024

Decaf Coffee, But Make It Specialty

Decaf coffee has come a long way over the last one hundred years, but can it join the third wave?
by Fionn Pooler | February 16, 2024

Welcoming Home Baristas Into Coffee: “It’s On Us, The Professionals”

More and more folks are finding a passion for coffee through swipes and likes, but who is the home barista? How can roasters and cafes welcome them into the larger coffee community?
by Miranda Haney | January 12, 2024

The Prototype of All Desire: How Processing Can Increase—and Improve—Sweetness in Robusta

Sweetness in coffee is often a marker of quality, but it’s often ignored when talking about Robusta. But small changes at the farm level can be the key to finding more sweetness in Robusta.
by Mikey Rinaldo | December 15, 2023