That sound. The gentle hiss and whirl of a steam wand transforming cold milk into a velvety, sweet cloud of foam. It’s the sound of a café-quality drink being made. But when you try it at home, it often ends in disappointment. Maybe you get a pitcher full of large, stiff bubbles. Or worse, you…
Go ahead, say it. You see a bag of light roast coffee with its pale, dry beans and think, “That looks weak.” It’s the underdog of the coffee world, often passed over for its darker, oilier, and “stronger”-looking cousins. What if I told you that everything you think you know about light roast coffee is…
You stand in front of a wall of coffee bags. There are dozens of options, each with words like “single-origin,” “medium roast,” and “tasting notes of dried cherry and dark chocolate.” It feels less like shopping and more like taking a final exam you didn’t study for. So you grab the same dark, oily bag…