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Momentem Newsletter #1 News

Momentem Newsletter #1

Hello MOMENTEM subscribers, Thank you for subscribing to the MOMENTEM grinder project! Your support means everything to us. In this very first email to you, we wanted to share how MOMENTEM started, why it matters so much to us, and give you an update on the current status of the…
IMNAB
6th February 2022
A Gesture that Signifies the Meaning of Coffee Community, thank you Nükhet Çubukçular News

A Gesture that Signifies the Meaning of Coffee Community, thank you Nükhet Çubukçular

Back in May 2021, we introduced you to Nükhet Çubukçular, a Turkish designer, coffee roaster, and barista. Recently, Nükhet made an incredible gesture, she donated some of her work profits to I’M NOT A BARISTA. We are truly so very humbled by her gesture and feel we would like to…
Vasileia Fanarioti
25th January 2022
Geoffrey Michelmore News

Geoffrey Michelmore

Are you a barista? Do you work with espresso machines?   In this very first podcast episode of 2022, we want to introduce you to a new coffee friend Geoffrey Michelmore. Geoffrey is the technical director at AREMDE @aremdeofficial. Geoffrey shared the design philosophy of their espresso machines and how…
IMNAB
14th January 2022
A Sneak Preview at MOMENTEM: A Dual-Burr Handgrinder by I’M NOT A BARISTA NewsPress

A Sneak Preview at MOMENTEM: A Dual-Burr Handgrinder by I’M NOT A BARISTA

Experience the power of two burr sets in the new MOMENTEM manual coffee grinder designed by I’M NOT A BARISTA SHERIDAN, WYOMING (December 8, 2021) –  Following the overwhelming success of I’M NOT A BARISTA’s Brewing Guide launch on Kickstarter, the not-for-profit organization is back with a new crowdfunding project…
IMNAB
8th December 2021
Meet Robert McKeon Aloe, the author of new coffee book Engineering Better Espresso: Data Driven Coffee Robert McKeon Aloe's book:Engineering Better Espresso: Data Driven CoffeeNews

Meet Robert McKeon Aloe, the author of new coffee book Engineering Better Espresso: Data Driven Coffee

Espresso is the most unforgiving form of coffee with multiple variables that complicate the process. Information is available on the internet which allows someone new to espresso to learn how to get a decent shot. However, to go from good to the best is more ambiguous.   Engineering Better Espresso:…
IMNAB
6th December 2021