There’s nothing quite like a fresh start
Coffee is not just a drink. It’s a wonderful sensational experience!
To fully appreciate the aromas and flavors of our coffee drinks, we should make it a habit to cleanse our mouths properly before taking the first sip.
What’s the best way to cleanse our palates?
There are many different ways. It all depends on us and our preferences.
Continue reading THE ART OF COFFEE DRINKING
Coffee beans and light.
Light changes everything…
The stored coffee beans affect :
Continue reading DOES DAYLY LIGHT AFFECT FRESHINESS OF COFFEE BEANS?
Smart coffee-farmers are also passionate bee-keeper! That way, they are making sure that plenty bees and butterflies are dancing around their coffee-gardens.
Fruitful work enables them to harvest excellent coffee beans. After all, they can also collect and enjoy delicious honey! Continue reading ON COFFEE FARM – COFFEE FLOWERS AND COFFEE CHERRIES
The evaluation and grading of green coffee beans is an important step in ensuring an excellent final cup of coffee. Only the finest quality coffee beans should be used for the preparation of extraordinary coffee drinks. Excellent roasting and brewing practices combined with poor-quality coffee beans will not create memorable coffee experiences. Continue reading GREEN COFFEE CLASSIFICATION
“Our senses are like a gateway into the world,” says Whitman.
“And as we open that gateway through developing our sensory awareness, the world blossoms into a symphony of colors, scents, tastes, sounds, and touch.” – Kenton Whitman, naturalist, writer & educator
Continue reading OUTDOOR COFFEE MOMENTS
The sense of smell can be extraordinarily evocative, bringing back pictures as sharp as photographs of scenes that had left the conscious mind. – Thalassa Cruso (1909 – 1997), plant lover
We smell and sense the world around us every day. A lot of what we actually “taste” is done through smelling. Our sense of smell could be capable of so much more – if we would train it! George Dodd, who runs the Aroma Academy in Aberdeen, emphasizes: “People don’t realise that the sense of the smell is like a muscle. Use it or lose it.” Our noses are amazing. We just need to pay attention.
Continue reading COFFEE AROMA – SENSE OF SMELL
Asian Baristas philosophy
Skilful masters of life keep moving forward, no matter how good or bad their circumstances are. They are attentive and notice the bitter ‘beans’ of life. At the same time, they keep in mind that interesting, memorable and balanced moments develop from a kaleidoscope of flavours. Continue reading BARISTA’S PHYLOSOPHY IN ASIA
“May you taste, smell, and touch your dreams of a beautiful tomorrow.” – Jonathan Lockwood Huie, philosopher of happiness
Coffee experts and aficionados organize coffee cuppings to taste, analyze and grade various samples of different beans for quality. Exactness and patience are vital skills for successful cupping sessions.
Coffee cupping events are fun and filled with mystery. After all, each coffee bean sample is telling the story of a farm and its farmers. Coffee beans are mirrors of the soil and the climatic environment in which the plants were cultivated. Coffee cuppings highlight the special characteristics of the various different coffee plant varieties. Last but not least, the physical and sensorial characteristics of the beans are also a result of the roasting method. Continue reading COFFEE CUPPING, WHAT IS MEAN?
Color is a power which directly influences the soul.
Wassily Kandinsky (1866-1944), Russian painter and art theorist
Cups in specialty coffee
Specialty coffee culture is a multi-sensual, aesthetic experience. We experience the preparation and enjoyment of the coffee drink itself with not only our nose and taste-buds but also with all our other senses.
As Aradhna points out: the reason all of our senses matter is because all sensory inputs are ultimately combined into one overall evaluation in the part of our brain called the orbitofrontal cortex.’ Continue reading COFFEE TASTE PERCEPTION AND THE COLOR OF OUR CUP
The passionate pursuit of an ideal
Kodawari is the noun form of kodawaru, an intransitive verb meaning “to be sensitive to minor things”.
Japanese Culture and Behavior: Selected Readings., edited by Takie Sugiyama Lebra, William P. Lebr
“Kodawari, the desired quality of focus and perfection-seeking, is a constant goal for makers of coffee, and fine craftsmen in any art in Japan. What he calls kodawari is dedication to his work, comprising service, skill in making coffee, and an uncompromising sense of the importance of what he does” – Coffee Life In Japan, Merry White (2012)
Continue reading KODAWARI AND KISSATEN – JAPANESE COFFEE CULTURE