Our objective is to help people move on from commercial to specialty which means traceability, sustainability and a completely different appreciation of the sensory qualities of a coffee.
Our objective is to help people move on from commercial to specialty which means traceability, sustainability and a completely different appreciation of the sensory qualities of a coffee.
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French press
/in newsA very easy method to make great coffee at home every morning is the French press, also known as the coffee plunger.
In fact, the press was invented and patented for the first time in 1852 by two French inventors, Mayer and Delforge, but was later on perfected by Italian designers.
Today it is made of a transparent glass or clear plastic cylinder, a lid and a plunger that fits tightly into it with a stainless steel or nylon mesh. The mesh will block all the coffee solids at the bottom of the container, so you can have a clear brewed coffee without the coffee grinds floating around.
Mountain Water decaffeinated coffee from Chiapas
/in newsDecaffeinated coffee doesn’t really have a good image in many coffee drinkers’ eyes, but it might be true that some people physiologically are too sensitive to it but still want to drink it, some want to drink coffee at night but find themselves looking at the ceiling until 5am without being able to fall asleep. Whatever the reason may be, some have tried decaf and have ended up very disappointed. We are going to tell you here today that there actually is a decaf coffee you will like, even if you are not a decaf drinker!
V60
/in newsIt is a method of extraction of coffee by percolation, it uses the force of gravity so that the water runs through the coffee without any extra pressure used.
Produced by the Japanese brand Hario 10 years ago, its name is due to the 60 degree angle that the cone forms.
The peculiarities of this method are in its form, the rigs around the filter allow the passage of air and the expansion of the ground coffee at the moment it comes into contact with water.
The hole at the base of the cone influences the fall of the water towards the center, increasing the contact time between water and coffee.
Moka
/in newsHello, coffee lovers! We are back with our home brewing coffee tips! Today we are going to tell you a bit more about the moka pot!
It is a low pressure method invented by Alfonso Bialetti in 1933.
Its enormous success is due to the price and the compact and resistant design, two elements that have made the Moka one of the most used home methods to extract a coffee.
Due to its operation, the water in the kettle heats up to temperatures that sometimes exceed 100 degrees, extracting bitter compounds in the coffee, that is why it is important to know a few tricks how to brew it properly!
Home Barista – basics
/in newsWhere coffee comes from and its quality is very important, these aspect could be of vital importance to generate a more sustainable economy around coffee. But it is also a great way to enjoy a better tasting coffee!
It is not enough to just buy good coffee, you have to enjoy all its goodness with a good preparation process, that’s why we will give you some basic notions and tips that will help you in to prepare a better coffee at home.
We really hope that this small coffee buying manual helps you choose your next coffee! Cheers!
The coffee can and coffee freshness
/in newsCoffee freshness in specialty coffee is defined as the coffee flavour being as close as possible to the freshly roasted version. There is no rule or precise measurement to define a universal coffee freshness, because lighter roasts will last longer than dark roasts, fast roasts will last less than slower roasts, whole coffee beans will last longer than ground coffee beans, there are many variables. That is why each roaster can define a different “best before” on their coffee.
We really hope that this small coffee buying manual helps you choose your next coffee! Cheers!
How to read a coffee label?
/in newsHow to read a coffee label? Common issue…because: have you ever looked at a coffee label and thought “Wow, this is really really confusing!”? Well, we are here to help you with a two important points that might ease your next coffee purchase: origin (a very good indicator of what kind of aromatic profile you can expect from the coffee) and processing (how the producers get the bean out of the coffee cherry ready to be exported and roasted). Are you ready?
Great: read more, and we really hope that this small coffee buying manual helps you choose your next coffee! Cheers!
EQUIPMENT CLEANING AND MAINTENANCE
/in newsOur barista trainer Jazmin has some excellent advice on how to clean your machinery. Take this in consideration as this will give your machines a longer life and your coffee to taste better!
In view of the latest events that are shaking the entire world, we are in a position to underline the importante of hygiene and cleanliness of your espresso machine (especially our working sector) not only for exclusively quality reasons but also for health reasons.
LA PLATA AND NAZARETH
/in newsHello, everyone!
We are once more back with new coffees! We will be sad to say goodbye to our Gran Galope and Bossa Nova, both fantastic coffees, but we are welcoming Nazareth’s Formula II and La Plata!For those of you who have known us already for some time will all ready be familiar with Nazareth Pereira and her fantastic natural Yellow Bourbon from Carmo de Minas.
We had this coffee a few years ago, but we loved it so much that we were thrilled to be able to include it on our menu once again this season.Milk chocolate, almonds, sweet and round, it really is the perfect coffee for espresso. This is one of our Women Producer coffees, Nazareth Pereira has been managing her family plantations since her husband passed away and she has been doing an incredible job, the coffees are spectacular, I hope you try it and let’s sustain more Women Producers!
SIX TEA TYPES
/in newsAnete just had the opportunity to go to the UK Tea Academy, thanks to Canton Tea, our tea partners, to do the Level 1 Tea Champion course. Two days of intensive tea training, and we are absolutely stunned. The tea world is so rich, so full of culture and flavour!
What I learned that I can share with you now? Quite a lot about tea history, culture, different sensory characteristics of different teas from different terroirs and cultivars, but mostly about the six different tea types.