I noticed that many coffee-shops in Europe – including some famous ones – offer shots of ‘Espresso’ that are in fact ‘Ristretto’ shots. A Ristretto shot has approximately half of the size of an Espresso shot. These coffee-shops should correct their menu to avoid misunderstandings between the baristas and their customers. After all, who wants disappointed customers?
Continue reading ESPRESSO TIME
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
Energy in coffee – four small articles
Smell, Taste, Enjoy or what is true coffee passion.
Every coffee-lover should have at least three coffee monkeys inside themselves. Each monkey has a different task. One focuses on tasting flavours. Another one explores the aromas with his/her nose. And one more monkey feels the body of the coffee.
All monkeys have to work together as a team with joy. People with a true passion for coffee take care of the monkeys inside of them. Otherwise, they would only consume coffee without enjoying it.
Continue reading THE ENERGY OF COFFEE
“Work hard, be kind, and amazing things will happen.” – Conan O’Brien
Visiting a coffee farm
During our recent visit to Chiang Mai, in Northern Thailand we had been invited by local farmers to their coffee plantation to pick coffee cherries with them. This task was not as easy as we thought it would be!
Continue reading IS IT COFFEE HARVEST BY HAND AN EASY TASK?
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
How we have written in blog, more heree. There three main coffee processing methods:
- Wet / Washed
- Dry / Natural
There are more, less popular coffee processing methods.
Continue reading OTHER – LESS KNOWN COFFEE PROCESSING METHODS
What to look for when buying coffee beans:
The date of roasting,
is an important factor that needs to be taken into account when brewing coffee. For brewed coffee it’s recommended to use the coffee beans 2 – 14 days after they had been roasted (max. 30 days off roast). To get excellent results for Espresso and moka pot coffee preparation, use the beans 2 – 21 days after roast. But nevertheless, you can use and get good results from coffee beans that are older than 6 weeks.
Continue reading HOW TO BUY COFFEE BEANS, PART III.
The best time to plant a tree was 20 years ago. The next best time is today.
– Chinese proverb
Trees on Coffee plantation
We need trees. Why are trees so important? According to the Irish Botanist, Diana Beresford-Kroeger, trees are the most important living organisms on earth! Trees protect and feed our planet. They provide life-giving oxygen, store carbon and stabilise the soil.
Continue reading SHADE GROWN COFFEE CHERRIES
Coffee enjoying & Brewing skills
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.
Continue reading 10 TIPS TO IMPROVE YOUR BREWING SKILLS