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Tom is a certified barista who is passionate about coffee, and loves sharing his knowledge with others on BigCupOfCoffee.com, and in real life. He has been brewing coffee for decades, and is always exploring new gear, techniques, and ways to improve the next cup of coffee.
My name is Tom Fontana, welcome to BigCupOfCoffee.com. I’ve always loved coffee, and I want to convey my passion for it to you via this website.
I started drinking coffee when I was in college. It was a great way to wake up in the morning and get myself going. I would always drink it black, with no sugar or cream. I found that it made me more alert and awake, and I loved the taste. Drinking coffee quickly became a part of my daily routine and became a special treat that I looked forward to every day.
Now, years later, I still enjoy drinking coffee every day. It’s become a part of my identity and something that I love.
In 2022, I chose to deepen my knowledge about coffee making by completing a Barista course at the Barista Campus of Budapest. As a barista, you learn a lot about coffee. You learn how to grind the beans, how to brew the perfect cup of coffee, how to froth milk for latte art, and so much more.
You learn about different types of coffee, from light roasts to dark roasts. And of course, you learn about all the different ways to make coffee, from cappuccinos to espresso.
I knew a lot about coffee before, but this was exactly what I needed to take it to the next level.
Will I be opening a café sometime in the future?
Probably.
But until then, BigCupOfCoffee.com will be where I share everything I know.
If you’re a coffee enthusiast, you know how your grinds can make or break your brews. This is why in my years of making coffee, I’ve tried different grinders to see how they can elevate my cups. One standout choice is the Comandante C40 MK4 Nitro Blade Grinder. I’ve had a great experience with the…
As a seasoned barista, one of the most common mistakes I see from people who are just starting out with their espresso journey is that they get so focused on trying to produce pristine espresso shots, they overlook the fact that the demitasse cup they serve their shots in is also quite important. There are…
Whenever I go to a new café that roasts its own beans, I always take my time at the coffee shelves. Recently, I overheard a pair of shoppers choosing their beans and making the remark that honey-processed coffee is probably sweeter because maybe, honey was used to make it. Well, not exactly, but I can…
Maybe you’ve been making coffee with different brewing methods for years, familiarizing yourself with the variables that can make or your morning cup of coffee. But one aspect that often goes unnoticed is the processing method, meaning how the coffee cherry turns into your coffee bean. One such method is the washed (aka wet) processing…
A friend recently asked me what “natural process” meant in his coffee beans’ package, and why it’s different from “washed” and “honey” processed coffees. Coffee terms can be confusing, I know, but it doesn’t have to be. Lend me a few minutes to discuss with you what natural process or dry process really means, how…
I remember when I first made the upgrade from my old drip coffee maker to an espresso machine. The price difference was quite a leap, making me wonder why some espresso machines are so expensive. Home espresso makers come in a huge price range, so you might also wonder what’s behind the difference. Do the…
Are you tired of your homemade espresso shots falling short of that perfectly balanced, barista-quality flavor? Don’t worry, we’ll fix it now. I’m here to share the professional secrets of dialing in the perfect shot, right in your own kitchen. By the end of this article, you’ll be pulling consistently great shots on any espresso…
Have you ever found yourself shopping for coffee beans and wonder what the natural, washed, and honey processes meant? If you’re not knowledgeable about coffee processing methods, these terms will be confusing. But no worries, your friendly neighborhood barista to the rescue. In this article, I’ll discuss the different coffee processing methods, exploring the natural…
Recently, a friend who is just starting out to make espresso coffee asked me why I opt for the naked (aka bottomless) portafilter, rather than the spouted ones. After giving a brief answer, I knew I also have to share with my readers the benefits of this portafilter type. In this article, I’ll dive into…
I’ve been pulling espresso shots for years now and I’ve tried different tools and accessories to up my brewing game. But just the other day, I was preparing an espresso for a friend with a puck screen I’ve been using, when he pointed at the puck screen and asked what it was. This got me…
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