The water temperature plays a crucial role in the brewing process and affects the aroma and flavours of the final coffee drink.
Coffee grounds are filled with various oils, acids and chemical compounds. There are soluble and insoluble particles. The soluble particles affect the aroma and flavor and the insoluble particles contribute to the body of the coffee. Continue reading WATER TEMPERATURE AT COFFEE BREWING
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?
“The essence of beauty is unity in variety.” –
Felix Mendelssohn, German composer (1809 – 1847)
Many coffee farmers do not only grow coffee plants on their plantations. Instead. They cultivate the coffee plants in the in the shade of taller trees together with various types of fruits and vegetables such as bananas or corn. In doing so, farmers not only gain additional income from the fruits and vegetables. But they also promote a sustainable coffee production and therefore impact on the environment in a positive way. For example, taller trees not only provide shade for coffee plants, but they also stabilize the soil and attract birds. A rich fauna attracts pollinators and supports a healthy soil. Continue reading SUSTAINABLE FARMING – HARMONY IN DIVERSITY
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
A cup/mug of coffee – Seen as a beautiful metaphor
There are many word pictures – so-called metaphors – for our lives. Life can be seen as an adventure, a battle or perhaps a journey. Metaphors can inspire us. We use them to make sense of our lives. Word pictures help us seeing the big picture. Continue reading LIFE IS LIKE CUP OF COFFEE
Coffee brewing at home
It’s not necessary to go to a coffee shop to enjoy an excellent cup of pour-over coffee. We can brew our coffee at home that will be as good – or even better- than the coffee that’s being served in coffee shops.
Continue reading COFFEE BREWING AT HOME – SOME TIPS
In doing so, we do not have to be a professional barista. There is no need to invest a lot of money for expensive equipment. It does not take a long time to learn how to brew fascinating coffee.
Two main coffee brewing methods
It can be any method, where the water consistently flows through ground coffee from the filter to the cup. The exit holes of the coffee-maker are open and not blocked. Pre-infusion gives you control over clarity and extraction of the coffee brewing process.
Continue reading COFFEE BREWING METHODS