Drip coffee – part “Brewing”

Posted in COFFEE ADVICES
on October 16, 2018

BREWING

Brewing is a very important part of all the processes. It is hard to say what part of the process, from selecting coffee beans, equipment, preparation, blooming or even writing the recipe for the coffee drink to be served, is most important. I think the only difference is in the time for blooming and brewing. You have limited time and you can’t really postpone the time limit like for other processes. So, there is less time for improvising like for other parts of the processes.

DEFINITION

In this process, you are trying to soak the coffee grains with some amount of water for a specific time. Very important is blooming, when you start the first extraction and also when getting air out of the coffee grains. Later, the slow extraction, when oils and small parts of the coffee get into the water and they start to create flavour and the drink gets thicker.

kettle and drop of water

Coffee brewing

HOW TO CREATE THE TASTE OF COFFEE

ACIDITY

This occurs depending on how often water is poured in the beginning and the time of pouring. Also, it depends of water temperature. Lower temperature can create more acidity in coffee, but sometimes it can go into astringency, or sour. The acidity you can create also with more course grinding.

 

FLAVOUR

At 70°C, it is going to get more acidic, but the flavour will go down. The flavour you can a lot of change with temperature of water and scale of grinding. The flavour will grow with more fine grinding, but you can lose “Clean cup”, due of too intensive flavours.

SWEET

After blooming, pouring water more often is creating sweetness. The sweetness is created mainly at the blooming part.  It can create with finer grinded coffee. Also, with letting the higher level of the water over coffee grinds.

BODY

At the last stage, extraction, when we pour more often water over a longer period of time, maximum 4 minutes, we are creating stronger coffee.

The Chemistry between Roasted Coffee beans & Water – Coffee brewing

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Drip coffee – part “Blooming”

Posted in COFFEE ADVICES
on October 9, 2018
Coffee preparation

Blooming – what is it?

The bloom is caused by the roasting procedure. Whenever all types of organic material are heated, chemicals – carbon dioxide in particular – are discharged. A soon as the beans are ground, the trapped gases are discharged much more quickly. Moreover, when hot water touches the coffee grounds, they immediately purge themselves of the carbon dioxide and create the “bloom.” If will not have water enough space the extraction will much more weak. With pouring and sacking coffee grinds with the smaller amount of water we let enough space to get the gas faster away. Once we will pour more water and grains will be under water, the gas can stock and get out slower.

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TOP 10 the most important things at Drip coffee

Posted in COFFEE ADVICES
on October 2, 2018
Gallery drip coffee

What is most important with coffee brewing

I would say everything. All the processes are important. Hard to tell which one is most important. But I have tried to analyze, and in my opinion, these are the most important things:

Coffee brewing

Hario preparation

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Coffee at home vs. coffee in coffee shop

Posted in COFFEE ADVICES
on September 25, 2018

Home Barista vs. Barista

If we want to prepare and enjoy tasty coffee at home, it is important to keep in mind that every little detail during the brewing process matters.

Always remember you can prepare better coffee at home than in coffee shops, the professional Baristas!

Home barista at work, coffee brewing

Coffee at home

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Bajareque – coffee shop in Panama city

Posted in COFFEE TRAVEL
on September 18, 2018
Cafe Ruiz in warehouse

Casco Viejo, Panama City

Today we went to Bajareque, a small fascinating coffee shop in Casco Viejo, a neighborhood in Panama City with lots of Spanish colonial architecture.   As soon as the barista of the coffee shop found out that we are passionate about coffee, he introduced us to a manager, who gave us a detailed presentation about their business. He showed us many photographs of the farm, which is supplying the coffee…    

Cafe Ruiz in warehouse

Green coffee beans you can buy there everywhere.

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Barista skills – Coffee Brewing & Enjoying Tips

Posted in COFFEE ADVICES
on September 11, 2018
Pour-over coffee process in nature

10 tips to improve your brewing

Buy freshly roasted, whole beans. I prefer to purchase beans that come with a roasting date that is not older than 2 to 4 weeks. I use them within 6 weeks.


 

  1. It’s important that we storage the beans correctly. We should keep them away from sunlight, moisture, oxygen and heat. A good advice is to keep the beans in their original package. After each use, the package should be rolled down as much as possible to draw out excessive air.
  2. Grind the beans just a couple of minutes before you will prepare the brewing process. There are more aromatic and flavor compounds in coffee than in wine. These compounds will quickly disappear when exposed to oxygen. The grinding size depends on your preferences. There are various expert recommendations for the different brewing methods that can be taken into account.  Click here to Read More
  3. The ratio of freshly-ground coffee and water is important in preparing a delicious cup of coffee. Experiment and explore recommendations, which are often also written on the coffee packages. Keep in mind that the coffee to water ratio depends on many factors, for example, the origin of the coffee beans, the coffee grind size, and the coffee brewing method.
  4. Brewing good coffee is about precision and consistency. Each method has its own particular routines.
  5. Very important it has a good quality of water. Water create approx 98% of coffee! Don’t forget on the intensity of coffee taste it has big influence temperature of water.
  6. I recommend using a higher temperature for the lighter roast and lower, not less than 85C for the darker roast.
  7. It’s important to use quality coffee equipment and materials.
  8. Also, it is very important good quality coffee filters, don’t buy the cheaper version to save money and use them for good quality coffee.
  9. Use caps and glasses that are meaningful and aesthetically appealing to you. Enjoy your coffee in a comfortable environment.

Enjoy:)

  1. Glass of coffee

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TOP 5 SPECIALTY COFFEE SHOPS IN UBUD, BALI 2018

Posted in COFFEE TRAVEL
on September 4, 2018

TOP 5 SPECIALTY COFFEE SHOP IN UBUD 2018

Seniman Coffee Studio

Seniman is a spacious and beautifully designed coffee shop in the center of Ubud. The team offers a wide variety of flavourful syphon, pour-over, Chemex and Aeoropress brews made with single-origin coffee beans from Indonesia, Africa, and South and Central America. Seniman celebrates their relationships with coffee growers. Continue reading

The Scent of Coffee

Posted in COFFEE TRAVEL
on August 28, 2018

The Nose is a fine Judge.
-Serge Lutens

Next time, when we enter a coffee-shop, let’s take a moment to consider the scent of the space. Do we smell the appetizing fragrances of freshly roasted beans or brewed coffee? Is there anything in the air that strikes us? Let’s pick up the scent in the air and think about what kind of emotions the smell of the space triggers in us.

But let’s also keep in mind that many businesses, including prominent coffee-shop chains, pump artificial scents into the air as a tool to increase the purchase of coffee drinks. Continue reading

Specialty Coffee & the Beauty of Breathing

Posted in COFFEE ADVICES
on August 20, 2018

Specialty Coffee & the Beauty of Breathing

Breath is the link between mind and body – Dan Brulé, world-renowned pioneer in Breathwork

Breathing is in our basic human nature. We need oxygen to nourish our bodies. With each breath, we also inhale various aromas from our environment. Aromas affect our thoughts and emotions in everyday life. Mindful breathing brings peace. Our sense of smell has a powerful effect on our brain’s many functions.

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THE CENTRAL HIGHLANDS AROUND DA LAT, VIETNAM: A COFFEE PARADISE

Posted in COFFEE TRAVEL
on August 14, 2018

Da Lat, Central Vietnam

They cooperate closely with farmers who own small coffee plantations in the outskirts of Da Lat. It is their aim to create a support framework to empower farmers so that they are fully equipped with the vital skills required to cultivate and process high-quality Arabica coffee beans. Passion goes a long way. Continue reading

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