KLLR Coffee Blog

Making espresso at home but unsure if you're doing it right?

Check out our video, Steps to Pulling an Espresso Shot to learn the proper order of operations!

Kristian Donaldson is a Dallas based comic book artist and illustrator, focusing on digital and 3d rendering techniques to tell stories.

Recently published graphic novel "The Dark" available on Comixology.

In addition to that, Kristian is a proud papa, Lego fanatic, and DFW metroplex playground aficionado.

In thee first episode of our new podcast, KLLR Creatives, we sit down with Dallas/Fort Worth based photographer/videographer Paul Golangco, owner-operator of Paul Go Images. 

Paul believes that every person has a story that has value and worth. It is that intrinsic worth that has driven Paul Golangco to be a visual storyteller as Paul Go Images since 2008. 

Paul Go Images strives to tell stories of beauty, joy, and hope regardless of if it's in the bush of east Africa, the hospital rooms of east Dallas, or in a commercial office building in between.

Enjoy our chat and learn more about Paul and his work at www.paulgoimages.com!

To say that Specialty Coffee is a trend-driven industry is far from a controversial statement. From equipment, to brewing to techniques, to shop build-outs, motifs and ideas have a tendency to spread – and often change – rapidly.

In the first entry of this two-part series we examine what we view as the five worst trends in coffee of the last five years. 

For KLLR Coffee, it is essential for the safety of our team and our customers that the masks we chose are effective in achieving our goal: limiting the spread of this virus.

We have chosen hedley&bennett (link) masks to provide all staff and have done so for three primary reasons.  

We’ve all heard the old saying, “you can’t please all the people all of the time.” It’s true for just about everything. It’s definitely true for espresso machines.

Hardly a coffee tradeshow occurs without some new, flashy piece of gear debuting to a mixture of “ooh”s and “ah”s from the coffee trend seekers and suspicion from the barista old-schoolers. 

At times, it can feel hard to keep up with.

Is it form or function?

What inevitable first-generation bugs will there be?

It’s different… is it better?