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
“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
Casco Viejo, Panama City
Today we went to Bajareque, a small fascinating coffee shop in Casco Viejo, a neighborhood in Panama City with lots of Spanish colonial architecture. As soon as the barista of the coffee shop found out that we are passionate about coffee, he introduced us to a manager, who gave us a detailed presentation about their business. He showed us many photographs of the farm, which is supplying the coffee… Continue reading BAJAREQUE – IN PANAMA CITY
TOP 5 SPECIALTY COFFEE SHOP IN UBUD 2018
Seniman Coffee Studio
Seniman is a spacious and beautifully designed coffee shop in the center of Ubud. The team offers a wide variety of flavourful syphon, pour-over, Chemex and Aeoropress brews made with single-origin coffee beans from Indonesia, Africa, and South and Central America. Seniman celebrates their relationships with coffee growers. Continue reading TOP 5 SPECIALTY COFFEE SHOPS IN UBUD, BALI 2018
World Barista Championship (WBC): Who is the winner? Why changing passion for competition?
It is competition, which started in Monte Carlo, Monaco in 2000. The first winner was Robert Thoresen from Norway. It is running every year in different place around The World. The last one took place in Amsterdam.
A couple of days ago, somebody told me a story that took place in a Central European country. The barista who bought one of the most expensive coffee beans available, which nobody else could afford, won the national competition.
Photo by rawpixel.com from Pexels
Continue reading World Barista Championship (WBC) + IDEA
A legend is often told in Timor… It’s about a little boy and his crocodile friend that turned himself into the island of Timor out of love for the boy. The legend explains Timor’s mountainous, crocodile-like shape. Timorese have a special affinity not only with coffee but also with crocodiles!
Hibrido de Timor (HDT),
also known as ‘Tim Tim’ (the short version for Timor Timur, which translates to East Timor in English). HDT is a rare spontaneous, natural cross between the Arabica and Robusta species. It combines the excellent flavor profiles of the more fragile Arabica pants and the Robusta’s robustness and disease resistance.
Continue reading HIBRIDO DE TIMOR – HDT
“Some pursue happiness – others create it.”
– Ralph Waldo Emerson (American essayist, 1803 -1882)
I met an old friend of mine the other day. We spoke about life and traveling. After a while, he said: “Marek, you know a lot about coffee. I’m sure you have a secret recipe for preparing excellent coffee at home. I would be happy, if you would share it with me.”
People sometimes ask me this question or similar ones. They start to investigate and try to find “my secret recipe.” But I do not have my secret recipe or treasure. In fact, many people are searching for a myth similar to El Dorado, the mysterious lost City of Gold. Continue reading BEAING A HOME BARISTA
Bourbon and Typica
Bourbon and Typica are the two main varieties of the Coffee Arabica species. They are considered to be the two “Heirloom”or “Heritage” Arabica coffee varieties, which originated in south western Ethiopia. It is believed that most Arabica coffee varietals are derivatives of the Typica or Bourbon variety.
It is commonly accepted that the Bourbon variety is a natural mutant variety of Typica. Recent genetic studies suggest that Typica and Bourbon coffee beans were brought from the forests of Southwestern Ethiopia to Yemen for cultivation. From Yemen the coffee plants spread to other parts of the world. Continue reading RUNIONESE COFFEE BEANS – BOURBON
Heirloom’ coffees – Enjoy delicious historic flavors
When trying to capture the essence of Ethiopian coffees, Intelligentsia Coffee & Tea, a Chicago based US coffee roasting company, cites the American dancer, Isadora Duncan (1877-1927):
“No, I can’t explain the dance to you. If I could tell you what it meant, there would be no point in dancing it.”
Continue reading HEIRLOOM ARABICA – ETHIPIAN COFFEES
Individually, we are one drop. Together, we are an ocean. – Ryunosuke Satoro,
Japanese writer, poet
Coffee and food
Why don’t we pair coffee with food, in order to enhance the complex flavors of both?
In doing so, we could first smell and taste our coffee drinks. With no food at all to identify their distinct texture, body, and flavors. Then we could start investigating how well various different coffee beans pair with different exotic fruits, herbs, artisan dairy or nuts. Which food flavours are complementary to the identified flavors of our chosen coffee beans and visa versa? We can be curious adventures that are having fun, discovering and creating memorable experiences around coffee, which will open up a new world of flavors to us! Continue reading FOOD AND COFFEE PAIRING