HomeCoffeeBrewing Espresso at Residence and On the Street With Kenneth Davids

Brewing Espresso at Residence and On the Street With Kenneth Davids


On this collection, we ask espresso professionals how they wish to drink their espresso whereas at dwelling and when touring.


Characteristic photograph by Toa Heftiba through Unsplash

For a lot of espresso professionals, espresso brewing isn’t just a job.

Selecting your favourite beans and deciding on the perfect technique to brew them, visiting a specialty espresso store to attempt one thing new, having fun with the drink alone, chatting with the barista, or consuming it with family and friends are all a part of the espresso ritual for a lot of espresso professionals. 

And issues usually change whereas on the highway, when visiting distant cities with a totally completely different espresso scene. 

Kenneth Davids, editor-in-chief and one among two managing companions of CoffeeReview.com (the world’s most generally learn and influential espresso shopping for information, created by Kenneth and Ron Walters greater than 25 years in the past), has lived most of his grownup life within the San Francisco space is usually on the highway working as a espresso advisor, primarily in Asia. Moreover, Kenneth has printed 4 espresso books protecting many alternative espresso matters, from methods to purchase, brew, and luxuriate in espresso to methods to roast it at dwelling—his newest ebook is twenty first Century Espresso: A Information.

Kenneth Davids adding ground coffee to an AeroPress.
At dwelling, Kenneth brews smaller batches in an AeroPress. Picture by Kim Westerman.

Throughout his day by day job on the Espresso Assessment lab, Kenneth brews espresso following rigorous tasting procedures. There, he exams coffees meant for brewing utilizing the SCA cupping protocol. He exams coffees meant for espresso on a late-model La Marzocco Linea one-group machine, alongside a Mazzer grinder. 

However when he’s at dwelling stress-free, Kenneth turns the tables and brews espresso in a barely completely different and private method. 

“At dwelling I personally brew espresso each morning for my spouse and me in a Technivorm Moccamaster,” Kenneth shares. “I usually brew at a 16:1 ratio of brew water to espresso, and I at all times take my espresso black. Within the afternoon, I usually make a single 6-ounce cup for myself utilizing the AeroPress in an inverted configuration with a really sturdy 13:1 ratio, however I compensate for the overdosing with a really brief extraction time, 1 to 2 minutes, together with the press.”

Kenneth pouring hot water into an AeroPress.
Kenneth spends a lot of his time brewing espresso on the lab or (as right here) at dwelling. Picture by Kim Westerman.

When he was youthful, Kenneth usually spent many of the day in his favourite café, however now he’s an at-home and at-the-lab man, consuming most of his espresso at dwelling, or on the Espresso Assessment lab.  

However in fact, there are additionally events when he goes out to go to a pleasant specialty-coffee store, and right here his order relies on the store and what’s happening on the time.  

“If the barista isn’t slammed and pourover is an possibility, I at all times order a pourover of what I really feel is essentially the most attention-grabbing espresso on the menu.” Kenneth explains. “If there isn’t any pourover possibility I often order a double espresso to insure getting a contemporary cup. But when the beans within the grinder seem like they had been roasted too darkish to my style, I order a cappuccino.” 

Kenneth Davids pouring coffee beans onto a scale next to his Moccamaster.
Kenneth makes use of a Moccamaster for his morning brew for himself and his spouse. Picture by Iara Campos-Davids.

Issues change barely when Kenneth travels: Whereas he’s a espresso skilled and a espresso lover, he doesn’t at all times journey along with his espresso gear, preferring to discover what the vacation spot has to supply. 

If going to go to buddies or household usually means bringing a bag of espresso as a present (possibly utilizing their espresso gear to brew the espresso), touring far-off means having the chance to find one thing new, frequenting many extra cafés than when he’s at dwelling. 

“I take a look at touring as a analysis alternative, a technique to expertise espresso as potential readers of my books could encounter it,” Kenneth says. “It’s true that when the espresso is basically unhealthy I’ll solely style it, not drink it. If I do face a foul espresso mixed with actual want, I’ll add half-and-half to the cup. If that doesn’t work, I undergo and wait.” 

More often than not Kenneth sticks to specialty-coffee retailers, consuming “industrial” espresso provided that he’s determined and there aren’t any options. 

Kenneth Davids holds a cup to face.
Kenneth having fun with a cup at dwelling. Picture by Iara Campos-Davids.

On the identical time, nevertheless, Kenneth enjoys attempting native espresso specialties (not strictly associated to specialty espresso), and he confesses that over time he has come to understand sure technically flawed brewing processes, usually a part of native espresso traditions.  

“In a lot of northern and central Europe, for instance, when you order a black espresso somewhat than an espresso you often get a lengthy black, which means an prolonged espresso shot, bitter, over-extracted, and sharp,” Kenneth says. “In Vienna and different locations, they serve such 3- or 4-ounce black coffees with a tiny ceramic pitcher of true cream and a glass of carbonated water. I turned used to consuming the bitter espresso softened by the cream and washed down by the water.” 

Learn different entries on this collection right here.


Tanya Nanetti (she/her) is a specialty-coffee barista, a traveler, and a dreamer. When she’s not behind the espresso machine (or visiting some hidden nook of the world), she’s busy writing for Espresso Riot, a web site about specialty espresso that she’s creating alongside together with her boyfriend. 




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