Ask the Alchemist #152

I have an Italian espresso maker with individual control of brew temp and pressure and I would like to start making “mocha” shots, 50/50 coffee/cocao. Any suggestions on a particular bean, grind, proportion, or technique to get started. I am an totally coffee geek.  I have my own lever espresso machine.  I just finished a […]

Ask the Alchemist #145

I tried different roast profiles ranging from 250-325F 4-28 minutes. I am trying not waste many beans by putting only a cup full of beans in at a time. I realize that the roast wouldn’t be representative of a full oven, but my goal was to try to find a good dwell temperature and time. […]

Last minute details

No Ask the Alchemist this week as the queue is empty. And we are packing like crazy for getting your packages out for the holidays.  As a reminder, yesterday was the last day for Ground deliveries to easily make it for Christmas.  But we are accepting orders through Sunday night for Monday shipping. Dominican Republic […]

Ask the Alchemist #140

Before we get to this week’s question, a number of people have told me about this article.  I’ll just let it speak for itself, except to say I’m gratified to be mentioned. HELP! You have totally inspired me to make truffles for gifts this year. But I’ve tried four times and they keep failing. I […]

Ask the Alchemist #137

Chocolate Alchemist, why did you decide to write a chocolate blog? Huh? That’s in English, but I just don’t understand it. Huh? What chocolate blog? I’ve never written a chocolate blog. What are you talking about? Oh, and who is the Chocolate Alchemist? Confused yet? Ok, I confess. That response was exaggerated. But it is […]

Mythbusters, makers and chocolate

I admit it and am proud of the fact that I am a huge Mythbusters fan. And it saddens me greatly to hear that they have been canceled and their upcoming season will be their last. Why? Adam and Jamie have been a fixture around here. What and how they do what they do. They […]

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Alchemical Formulations
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