One of our primary missions is to educate both coffee house owners and consumers about the myriad elements that go into blending, roasting, and preparing a quality espresso. It is both difficult and labor-intensive, requiring equal parts knowledge, patience, and attention to detail. Perhaps that’s why most American consumers have never tasted a good, sweet espresso- and why Malabar Gold Espresso, our flagship product, has such a cult following.
Dr. Joseph John, President and founder of Josuma Coffee Company, writes and teaches extensively about espresso extraction and espresso blending. Many in the coffee industry view Dr. John, a former nuclear physicist, as one of its foremost authorities on espresso.
What most people find from reading Dr John’s articles and/or attending his talks is that he offers a very distinct point of view on espresso extraction and blending. He also brings a rare (and some would say, much-needed) scientific rigor to many aspects of coffee and espresso.
Dr. John also lectures regularly on these subjects. If you’ve ever attended a Coffee Fest trade show, you may have sat in on one of his talks (“Espresso and Coffee: More Different than You Think” and “Blending for an Italian Espresso”), both of which are among the most popular workshops at the show.