“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
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.
Continue reading COFFEE BREWING & ENJOYING SKILLS
We rented a car for 1 week and explored the Tarrazu region, which is located in the Central Highlands of Costa Rica. This area is a gourmet coffee growing center of the country and a mecca for coffee-lovers.
While driving through the highlands and valleys, we passed many coffee fields. We saw quiet mountain towns surrounded by spectacular mountains, which are completely covered with shiny-leafed coffee bushes. Continue reading THE AROMA OF TARRAZU, COSTA RICA
Nature is where it all begins for the Hawaiians. In fact, they call themselves keiki o ka aina children of the land’.
– M. J. Harden, Author of Voices of Wisdom Hawaiian Elders Speak
Hawaii – the 50th state of the USA – is an awe-inspiring geographical wonder, located out in the middle of the Pacific Ocean. Consisting of six uniquely different islands, Hawaii offers an inspiring mix of interesting environments and cultures. The four largest ethnic groups are Caucasians, Filipinos, Japanese, and Native Hawaiians.
Continue reading HAWAII KONA COFFEE
You travel on until you return home; you live on until you return to earth. – Ethiopian Proverb
Ethiopia is a fascinating country. ‘The Land of Origins’ has a rich history, hospitable people with deep spiritual traditions, indescribably beautiful landscapes with striking natural contrasts. Ethiopia is the home the world’s rarest animals and plants and the origin of the Blue Nile which merges with the White Nile in Sudan to form the longest river of the world. Continue reading ETHIOPIAN COFFEE BEANS
Colour Your World!
Coffee can be processed from the cherry to the green beans that are going to be roasted via a ‘Honey’ Processing Method.
In doing so, only the skin and the pulp of the coffee cherry are removed. The coffee beans (seeds) are dried within the remaining honey-like, sugary, mucilage layer – the gluey substance, underneath the pulp of the cherry, covering the two coffee seeds. Continue reading THE VARIOUSE DIFFERENCES BETWEEN HONEY PROCESSES