Welcome to Bryce’s Coffee College This is my composition journal, not a polished “course” and not a “Bryce Q&A” board, despite how much I love to chat with people about all things coffee. It’s the notebook I used (and still use) to think through coffee, espresso, grinders, water, and machines. It started as fundamentals on paper; as I work with more shop owners, I’ll keep adding operator specific notes. Where to find more - Long‑form videos: https://www.youtube.com/@brycehimmelreich - Weekly email for shop owners: https://mythandember.com/pages/newsletter - Coffee College tip jar (Patreon): [link coming soon] AI + rough edges - A lot of this began as dictated notes cleaned up and organized with AI. - There will be typos, repeated ideas, and sections that are clearly a "brain dump." - I’d rather give you an 80% useful, slightly disorganized information now than sit on it for years trying to make it perfect. - I am editing over time, but there’s already more word count here than The Hobbit, so it’ll take a while. - You may find a few errors or things you think I'm mistaken on. See the point prior. - I am planning on doing accompanying videos for important modules, but haven't started on that much. This is education, not advice for your specific shop - Nothing here is legal, HR, financial, or health advice. - Every coffee shop, water source, machine, and menu is different. - Use this to understand why things work, then test small before you overhaul anything. - I have changed my mind on topics in the past and will in the future. I reserve that same right now. This is not a lively Discord server - Think of this more like a library with a comments section. - I might check in to occasionally answer questions or help, but the main point is making my notes public access. Free “gas in the car,” paid help for the car itself - All the coffee / espresso / gear theory in here is free and will stay free. - If you’re a coffee shop owner who wants help with the business side (profit, stress, getting off bar, systems), that’s what working with me is for. Links are in my YouTube descriptions and emails.