www.bayawe.com Mindful Living with Coffee

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BARISTA’S PHYLOSOPHY IN ASIA

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

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COFFEE TASTE PERCEPTION AND THE COLOR OF OUR CUP

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

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YEMEN – PLACE WHERE COFFEE STARTED ROAD AROUND THE WORLD

History

‘If Ethiopia is the heart of coffee, Yemen is the mind.’ Albert Zijlstra, Volcanocafé

Between the 8th and the 12th century, wild Coffea plants had been discovered in the jungles of Ethiopia. It is believed that local nomadic mountain people were the first ones noticing the coffee’s stimulating effect.

Continue reading YEMEN – PLACE WHERE COFFEE STARTED ROAD AROUND THE WORLD

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LIFE IS LIKE CUP OF COFFEE

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

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THE EFFECT OF A CUP’S SHAPE ON AROMA, TASTE & FLAVOUR

Coffee – stories from coffee beans to coffee cups

Every story has an end, but in life, every end is a new beginning. – Dakota Fanning (Uptown Girls)

As a matter of fact, design parameters – such as the size, the shape and the opening of a cup – alter the multisensory tasting experience of our coffee drinks. Alter all, it’s the design of the coffee cup that will complete the ‘story of the coffee beans’. The cup’s shape can expand the richness of the story at the end.

Continue reading THE EFFECT OF A CUP’S SHAPE ON AROMA, TASTE & FLAVOUR
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THE ART OF COFFEE GRINDING

Grinder

If the grinder, is not of very good quality, you will get lots of dust in the coffee. The dust will get into the coffee mainly when you do coffee via French press, Mokka pot, or you can use steel filters. The brewing process can continue afterwards, and the taste of the coffee drink can change.

Continue reading THE ART OF COFFEE GRINDING

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INTERESTING IDEA FROM CHIANG MAI

Coffee stall in Chiang Mai

The idea comes originally from Vietnam.

There, local people offer freshly prepared tea on markets for a donation. The tea-maker is brewing the tea. The guests sit on small chairs around tea maker while holding tea-cups in their hands. When the tea is ready, the tea-maker will offer the tea to the people, who sit around him. Once the guests had enough tea, they will give their donations into a box. It’s a great opportunity to have a break, to socialize and to refresh yourself.

Continue reading INTERESTING IDEA FROM CHIANG MAI

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SHADE GROWN COFFEE CHERRIES

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

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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.
  • Continue reading MISTAKES AND SOLUTIONS AT FILTER COFFEE
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COFFEE BREWING – DEFINITION

Brewing

Brewing is a very important part of all the processes. It is hard to say what part of the process, from selecting coffee beans, equipment, preparation, blooming or even writing the recipe for the coffee drink to be served, is most important. I think the only difference is in the time for blooming and brewing. You have limited time and you can’t really postpone the time limit like for other processes. So, there is less time for improvising like for other parts of the processes.

Continue reading COFFEE BREWING – DEFINITION

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