Written on March 19, 2012 at 1:27 pm, by Russ Prefontaine
The Hario V60 O2 pour over dripper is our preferred method of brewing coffee at Fratello’s Analog Cafe. The manual brewing process allows our barista to have complete control over the brew speed and ensure proper ground saturation. The slower extraction time lends to a much sweeter and complex flavour in the cup than aMore
Written on March 8, 2012 at 4:22 pm, by Russ Prefontaine
Using a Chemex is my personal favourite way to brew filtered coffee. The slower extraction time lends to a much sweeter and complex flavour in the cup. I find a more syrupy mouthfeel. It is very easy to use, so we put together this brewing guide to show you how you can use this inMore
Written on February 9, 2012 at 10:09 am, by Russ Prefontaine
Check out the latest episode of Bizarre Foods with Andrew Zimmern. He looks at the Seattle coffee scene and interviews my brother Jason and myself at Slayer’s studio as well as tastes a bunch of Fratello Coffees. It was a great time teaching him what Slayer is all about.
Written on December 5, 2011 at 12:03 pm, by Russ Prefontaine
If you frequent high end cafes, you will most likely come across or hear the term “Micro-Mill” used more and more often. A micro-mill is a washing station called a “Beneficio” which is located on a farm. Farms which have their own beneficio’s are able to have complete control over their quality. TheyMore
Written on November 17, 2011 at 2:38 pm, by Russ Prefontaine
After the Wet-mill: Drying & Dry-milling coffee
Written on June 10, 2010 at 3:11 pm, by Russ Prefontaine
Fratello Coffee Roasters recently visited Erwin Mierisch and his family in Nicaragua to tour their coffee estates in order to choose the next Lot of coffee to bring to Calgary.