Specialty coffee · Worth knowing

This coffee from Oswaldo Ore's Finca Qillu Rumi in Peru's Cusco region showcases the SL-09 varietal, a Scott Laboratories selection from the 1930s known for intense floral characteristics. The washed process coffee scored 95 points at the Kenneth Davids Cup, earning praise for its complex profile featuring white grape, apricot, jasmine, nectarine, tamarind and bergamot with silky mouthfeel. The Inkawasi district's SL-09s are distinguished by their rare combination of volcanic soil, high elevation above 2,000m, and glacial snowmelt water used in processing, which were locally mistaken for Geisha until WCR genetic testing confirmed the true varietal identity.

Michalis Dimitrakopoulos, World Coffee in Good Spirits Champion 2016 and World Barista Championship runner-up 2019, has published Game Changer, a book that blends mindset coaching with extensive exploration of coffee cocktails and ice chemistry. The book opens with personal reflections on competition psychology and coffee education, featuring journal entries from Dimitrakopoulos alongside technical deep-dives into ice as a critical ingredient in coffee cocktails. The latter half contains 26 mythology-inspired coffee cocktail recipes with accompanying poetic reflections on flavor profiles and sensory experiences. Dimitrakopoulos, who has worked extensively with Scotsman Ice on ice physics and chemistry, has recently shifted toward coaching and mentoring; he recently coached Greek roaster Thanasis Angelopoulos to third place at the World Roasting Championship 2026, Greece's highest placement to date in that competition.

Espresso doesn't require special beans—the difference lies in brewing method, roast profile, and technique. Darker roasts are more forgiving for milk drinks, producing chocolatey, balanced shots, while lighter roasts demand precise grind, dose, and timing control to avoid sourness. Roast date matters more than bean origin; beans taste optimal several days after roasting, once degassing settles, and should be stored in sealed, opaque containers. Grind uniformity, level tamping, accurate dosing, and shot timing (20-30 seconds) determine results far more than the bag's label. Very light natural process beans and stale, overly oily dark roasts both cause problems—channeling from uneven density or clogged grinders—so checking roast date and adjusting grind before assuming bean quality is key to dialing in clean, balanced espresso at home.