Blog
Coffee stories, brewing tips, and notes from the TOLO roastery and the farms we source from.
Home AeroPress recipe: a short guide (→ TOLO shop)
How to brew with an AeroPress at home: dose, water, time, and filters. To buy the brewer and beans, go to the TOLO shop — don’t stop at the blog.
Ceremonial matcha: a short buying guide (→ TOLO shop)
What ceremonial grade means, color, aroma, whisking, and storage. To buy, go to the TOLO shop — don’t stop at the blog.
How to choose fresh whole-bean coffee (guide → TOLO shop)
Short guide: what to read on the bag and why whole bean wins. To buy whole-bean coffee, matcha, or gear with Mexico shipping, go to the TOLO shop — don’t stop at the blog.
Cafés in Toluca: open specialty guide + Pino Suárez
Looking for specialty cafés in Toluca? Centro guide: bar checklist, parking at Pino Suárez (only open TOLO), hours, +52 56 2915 1741. Colón not open yet.
AeroPress vs V60, Chemex & espresso: comparison
AeroPress vs V60, Chemex, and espresso: dose, grind, water temp, bloom and press time, when to pick each method, and cup expectations. Beans and gear in the TOLO shop.
The Art of Coffee Roasting: Science and Technique
Heating beans triggers Maillard reactions, caramelisation and pyrolysis. Maillard reactions start around 140 °C and produce aromatic compounds and colour; caramelisation intensifies at 160 °C. The first crack occurs between 190 °C and 196 °C when internal pressure causes expansion and release of steam. Second crack arises between 224 °C and 229 °C, indicating a dark roast where sugars degrade and bitter flavours increase. Roast profile control involves managing rate of rise and total time. For light filter roasts, a typical profile lasts 9–11 minutes with final temperature 202 °C. Medium roasts extend to 12–14 minutes with final temperatures 210–218 °C. Maintaining a 10 °C per minute rise in the first half develops balanced complexity, while reducing the rate in the development phase (after first crack) highlights acidity and sweetness. Weight loss and colour correlate: beans lose 12–20 % of mass due to moisture evaporation and CO₂ release. An Agtron colour of 65‑75 (light) associates with fruity and floral flavours, while 35‑45 (dark) corresponds to bitter chocolate and nutty profiles. For home roasting, drum and fluid-bed roasters are available. Drum roasters provide precise control of airflow and heat transfer, ideal for 250 g to 1 kg batches. A typical session in a 500 g drum roaster charges at 160 °C and increases to 200 °C in the first 6 minutes. Fluid bed roasters use hot air to suspend beans, suitable for small batches (50‑150 g) and allow quicker profiles around 6–8 minutes. It's crucial to use a thermocouple to measure bean temperature and record the profile. Control software such as Artisan or Cropster enables plotting the temperature curve and annotating events like first crack and start of development. Roast level affects solubility and grind particle size. Light roasts require finer grinds and longer extraction times to achieve 20 % extraction yield; dark roasts, being more soluble, need coarser grinds and reduced extraction times to avoid bitterness. Understanding the science and technique of roasting not only improves your ability to select beans in a coffee shop, but also opens the door to experimenting with profiles at home. With practice and attention to variables like temperature, time and development, you can highlight the intrinsic notes of each origin.
Guide to Specialty Coffee Shops: How to Find the Perfect Café
Choosing a specialty coffee shop goes beyond proximity or décor. This practical guide shows you how to evaluate bean quality, barista technique, and the signals that set an exceptional café apart.
Altitude and Origin: How Elevation Affects the Flavor of Coffee
Altitude and origin determine bean density and the compounds that develop in coffee. High-altitude beans tend to show bright acidity and floral aromas, whereas low-elevation coffees are sweeter and earthier; soil, climate and varietals in each region add unique nuances. This comprehensive guide explores how elevation shapes flavor profiles.
Holiday Coffee Gift Guide 2025
Curated recommendations for every coffee lover on your list, from beginners to seasoned baristas.
The Science of Grinding: Particle Size and Coffee Extraction
We explore how coffee particle size and distribution affect extraction, including grind recommendations for espresso, V60 and French press.
The Rise of Specialty Decaf
How Swiss Water and other processes are revolutionizing decaf, making it a legitimate choice for coffee lovers.
Coffee Tasting Notes Explained
Decode the flavor wheel and learn to identify notes like stone fruit, chocolate, and citrus in your cup.