Coffee magazine — omaneo TV

Ausgabe 1

A new year begins

Ausgabe 2

Consistency beats perfection

Ausgabe 3

Porcelain, glass or double-walled — which cup suits espresso

Ausgabe 4

Decaf — how the bean is decaffeinated

Ausgabe 5

Scandinavia roasts espresso differently

Ausgabe 6

Honey instead of sugar

Ausgabe 7

Cleaning the grinder — every four to six weeks

Ausgabe 8

Tasting a single origin

Ausgabe 9

Espresso is acidic — chemically speaking

Ausgabe 10

The Bialetti Moka — not espresso, but still good

Ausgabe 11

Why the grinder is worth more than the machine

Ausgabe 12

Pre-ground coffee: you can, you shouldn't

Ausgabe 13

Layers in the shot — what you see in the first 5, 10, 20 seconds

Ausgabe 14

Cappuccino, latte, flat white — the difference

Ausgabe 15

Hand grinder for the road — surprisingly good

Ausgabe 16

Direct trade with farmers — what it means to buy a kilo of beans

Ausgabe 17

Italian caffè vs

Ausgabe 18

Spring evening with espresso outside

Ausgabe 19

Cleaning the water tank — every two weeks

Ausgabe 20

Iced espresso: not just for summer

Ausgabe 21

Brazil Santos versus Cerrado — two Brazilians, two worlds

Ausgabe 22

Evaluating a new bean in three minutes

Ausgabe 23

Turkish coffee: what we can learn

Ausgabe 24

Father-son espresso — a gesture that gets translated

Ausgabe 25

Espresso bar hygiene standards — what you can spot