www.bayawe.com Mindful Living with Coffee

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THE ART OF COFFEE DRINKING

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.

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GREEN COFFEE CLASSIFICATION

Overview

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

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Hario V60

HARIO – AN INSPIRING JAPANESE COMPANY

HARIO – History and Philosophy

The message of the Kaizen strategy is that not a day should go by without some kind of improvement being made somewhere in the company. -Masaaki Imai, a Japanese organizational theorist and management consultant

Continue reading HARIO – AN INSPIRING JAPANESE COMPANY

HARIO – History and Philosophy

The message of the Kaizen strategy is that not a day should go by without some kind of improvement being made somewhere in the company. -Masaaki Imai, a Japanese organizational theorist and management consultant

Continue reading HARIO – AN INSPIRING JAPANESE COMPANY

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OUTDOOR COFFEE MOMENTS

“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 

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COFFEE AROMA – SENSE OF SMELL

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

Smell

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.
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Roasted coffee beans

TWO IDEAS FOR BETTER “COFFEE LIFE”

Mindful Coffee Moments: Grinding Coffee Beans

The mortar and pestle are ancient grinding utensils and historically closely associated with creating medicine. They are effective tools to prepare ingredients and to bring out aromatic and essential oils in a natural way.
In the Ethiopian culture, coffee preparation is a mindful ceremony during which the beans are ground with a mortar and pestle. It’s a long ritual, a time of contemplation and a process that is not performed quickly.

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WATER TEMPERATURE AT COFFEE BREWING

Water temperature

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

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KODAWARI AND KISSATEN – JAPANESE COFFEE CULTURE

The passionate pursuit of an ideal

Kodawari

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)

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COFFEE BREWING METHODS

Two main coffee brewing methods

INFUSION 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.

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hario dripper

MISTAKES AND SOLUTIONS AT FILTER COFFEE

Possible sensory characteristics of the final coffee drink

  • CORRECT: sweetness, complex acidity/fruit tones, sweet & ripe, full body, long ending
  • UNDER-EXTRACTED: Sourness, saltiness, grassy, quick finish, lacking sweet, straw feeling
  • OVER-EXTRACTED: bitter, sharp, dry, saltiness
  • FLAT FLAVOURS: Usually the problem is not only created during the brewing process (for example by not choosing a suitable preparation method), but often times it’s caused by low quality coffee beans as well.
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