www.bayawe.com Mindful Living with Coffee

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Why I prefer to drink coffee at home

There’s one important reason why it’s better to drink coffee at home. It isn’t the fact that no one can make coffee better than you. (That isn’t likely.) The truth is, to fully appreciate something, one needs to be intimately involved in its conception. Thus, if I want to truly enjoy my coffee, I need to make that coffee myself. One of the most enjoyable aspects of one’s coffee moment is brewing the coffee. Throughout the process, you’ll smell a variety of aromas, and come to know your coffee beans. You’ll see the colours of freshly made coffee and the colours of coffee grinds that have just made contact with hot water. You’ll really be part of the process and able to choose what kind of flavours go into the coffee that you yield. Moreover, you can choose how to serve the coffee and what kind of cup or mug it’s held in. At home, the possibilities are endless when it comes to setting up and selecting your place to drink as well. These opportunities simply aren’t feasible, stuck in a public place.

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Now, don’t get me wrong. I believe that many baristas make good coffee, but even so, the cup that’s handed to me will always be missing some of the passion that my own creation contains. More often than not, baristas don’t have any motivation to go above and beyond for you. Minor differences notwithstanding, you’ll receive the same cup of coffee as the hundred patrons that came before you—as well as the hundred to come.

Photo by Karolina Grabowska from Pexels

Better equipment

I also understand that many establishments have expensive tools to help their baristas and brewers craft balanced beverages. Nonetheless, the passion is lacking, and one’s own input cannot be replaced with even the very fanciest tackle. It’s fine to go out—to meet with friends, to see new places, to smell new smells—but know that a coffee-focused moment is never more potent than right at home.

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Photo by Daniela Constantini from Pexels



Coffee’s main role in affecting emotions is carried out by caffeine, which increases our levels of dopamine and serotonin, otherwise known as “the happiness hormone.”

For those with a greater sensitivity to emotion, negative effects of caffeine-generated adrenaline can, too, result. One may become too excited or too happy, and too much of anything proves detrimental. This won’t seem like a problem while you’re enjoying your coffee, but escalated emotions may prohibit you from savouring the moment’s nuances. In my opinion, for better and more mindful enjoyment of coffee, you shouldn’t only be able to understand the flavours but the emotions that the brew facilitates.  


By adding emotional meaning to a coffee moment, we greatly improve our total experience, and its value is certain to increase manyfold.
You’ll notice any number of examples in the marketplace, where similar goods are presented in different ways (with wildly different price tags). You may have a perfectly delicious coffee, but if you fail to present it in the right light, it’s doomed to remain in the shadows.


Given the overlap of products and their respective ingredients, it’s imperative for vendors to draw in customers with an emotional hook. Concerning coffee, this could take the form of ambiance—decorations, lighting, music, and the scent of the environment—or service dynamics, including what the baristas are wearing.

Once, I performed a simple experiment at my own café. Throughout the course of the same day, I wore two different jumpers: firstly, a standard grey one and secondly, a colourful one. Donning the latter outfit, I had twice as many clients. But it’s not just the fact that customers like colorful garments. Dressing to shine will make you smile, and this optimism is quite infectious. So, show yourself in a positive light, and this will surely attract good things, good people, and—yes—good money!


You can add emotional value to your establishment by adding flowers, adjusting the lighting, and promoting enthusiastic service. You even can make some space for patrons to have a cup of coffee alfresco. Whatever you do, if you do it with love, you’ll find that what follows is joyful.  

    Emotions and coffee


    Schedule for the Emotions:

    1. Step number one is to gauge the first feeling you experience. Based on this, we begin to judge the coffee before us. It’s like first meeting someone. Based upon our initial reaction, we’ll quickly regard the coffee positively or negatively. Our feelings could be influenced by the package, smell, the person who described and sold the beans, or any number of other factors. Don’t judge the coffee after the first sip, however. Many great tastes are acquired. And certainly don’t judge a coffee by its package. Would you make up your mind about others based on what kind of clothes they’re wearing?
    2. Next, come the emotions created during drinking. We can be amazed, love a coffee, and feel excited to try it again . . . or we can be disappointed, angry, and fed up.
    3. Finally, we’re left with the feeling of the whole coffee experience, including the preparation, first sip, packaging, aroma, and final sip.

    Below, we’ll explore the different situations in which coffee converges with our emotional state:  

    Selecting Coffee

    This is a big moment, in itself, when you select coffee beans for enjoyment at home, based on your favourite roaster, country, or even packaging design. If you decide rationally, you may choose coffee from a location well known for its coffee beans. A more emotional decision would be selecting your brand because you have a particular affinity for the location. Perhaps you honeymooned there!

    Emotive selection can also be when you select coffee beans based on sympathy for the roaster(s) after reviewing the farm description.

    Neither approach could be seen is wrong, but know what you care about!

    Selecting a coffee depand of design of coffee beans bag

    Coffee Flavors

    With an emotional sense of flavours come better-connected preferences and expectations.

    Many people will go for a coffee of African origin due to how well the region is known for its beans. They expect a fruitier, sweeter cup of coffee, but this isn’t always what they’ll get. Instead, one should check the flavour description on the bag and learn about the roastery’s coffee cupping, the farm’s attitude, and the company’s general process. If we program ourselves emotionally, we run the risk of missing pivotal facts.

    Roasting Level

    Positive, higher energy is often connected with a supremely dark, burnt, bitter taste in coffee. It might have a connection with a strong, robust body. This means that if you drink coffee for energy—to wake up—you’ll go for a more bitter taste. But logically, the lighter-roast coffees with less intense, more acidic flavours will support you with more caffeine than the darker ones. If you like to relax and drink coffee for a variety of flavours, you should go for a lighter roast and coffee that’s connected with acidity and sweetness. Ideally, a good balance will be struck.

    In Coffee Shop

    One of the strongest emotional tricks is “latte art.” If you create something like a flower or heart, it will catch many people’s attention. Many customers won’t even focus on the taste of the coffee, enthralled as they are by the aesthetic.

    Another good example is the new specialty café, where everything is nice, very light, perfectly designed, and replete with suave patrons. Such an establishment may serve much better coffee than some small coffee stall that’s never considered its appearance.  

    Other strong influencers of your emotion can be background music and the smell of the environment—ideally something like coffee! Other factors may include furniture, decorations, and overall balance of the settings. Everyone has their own haunt, and if you run a coffee shop, it’s good to change things up from time to time. Your customers will be pleased.  

    The smell of ground coffee can emotionally affect people and push them to say, “I need a coffee right now!”

    Furthermore, the power of imagery can’t be underestimated. Besides being pretty, pictures of beans and people drinking coffee wield a potent psychological effect.

    These are all elements of emotional marketing. Recognizing this will help you to make better decisions and avoid disappointment.

    Coffee at Home

    At home, things are easy: you have a lot of space to play and use your creativity. Some people even create a coffee corner, where they can make and savour their latest concoctions. You can even roll out a coffee ritual, using some of your favourite things—sculptures, flowers, pictures, and other items that have emotional value.

    Photo by Jess @ Harper Sunday from Pexels
    Drop of flavours


    What is “Aftertaste”?

    After swallowing a mouthful of coffee, every one of its elements mingle together, forming what’s known as the aftertaste. Needless to say, the aftertaste is very important. In many cases, it’s what makes a particular blend so unique. Post-imbibement, sip complete, we’re set to ask the magic question. “What does this remind me of?”

    And other questions always follow. “Just what notes are present here?” Acidic? Sour? Bitter? Sweet? Umami, perhaps? Or even salty. Often, it’s surprising.

    The next consideration must concern the dominant flavour present. Is its balance true and does the aftertaste, too, change? 

    The final questions relate to texture. How is the mouthfeel aftertaste? For how long does it last precisely?

    Black coffee

    So many things to ponder:

    Acidity can be crisp and bright, or mellow and clean.

    The sweetness can be pleasant . . . or overpowering.

    Excessive bitterness will prove discomforting. It can create a slight scratchy feeling as you swallow. Subtlety is the key.

    Coffee brewing

    Can you adjust the aftertaste?

    During brewing, you can adjust almost everything! That said, the aftertaste is particularly tricky. Often times, this is a matter of the roasting technique, but water and coffee bean quality are other factors.

    The longest aftertastes are those of espresso drinks and those made with mocha pots. To improve the aftertaste of filter coffee, you can slightly over-extract the coffee, or use a lower ratio. But the best way, as I’ve discovered from my experiences, is to simply use higher temperatures for the coffee brewing. If you spring for this approach, however, be sure to grind your coffee beans less. Otherwise, the coffee can turn out poorly.

    One way to achieve a very long, pleasant aftertaste is via the “Slow Drip” method. This involves brewing coffee for a longer period, but without adding much water. For this method, you need a lot passion and a little extra time. This can take ten minutes or more, depending on your coffee beans. The final product is syrupier and creamier, leaving a longer aftertaste on your palate and in your throat.

    Cup of coffee and glass of water
    Cup of coffee and glass of water

    Other things to try . . .

    Before enjoying coffee, you can drink or wash your mouth with softer water.

    Coffee’s aftertaste can be enhanced by pairing the beverage with particular foods. For medium-dark beans, I recommend cheese . . . but that’s just one example.

    Soul aftertaste = memory

    If the coffee was good, it might create a memorable aftertaste that will not only leave some hints in the mouth, but also on your soul. You will remember it for a long time and it might motivate you to find a similar experience again.

    In my soul I have a couple very nice aftertastes, which I remember until now. They motivate me to continue to discover new magical coffee drinks. Some of my coffee memories were created during the time when I started to be passionate about coffee.

    French Press


    French Press coffee brewing is one of the easiest preparation methods. Many people all around the world use this unique brewing device not only to prepare delightful coffee, but also tea.

    However, compared to other filter preparation methods, the French Press brews coffee that could a less healthy option for some people. The reason for it is that its metal filter doesn’t filter out the cafestol. Cafestol is a substance that may cause the rise of the body’s LDL, bad cholesterol.

    French Press
    french Press

    I recommend

    to consider filtering the final French Press coffee drink one more time with a paper filter. Moreover, lighter roasted coffee beans tend to be healthier than darker roasts.

    The French Press preparation

    is a fully immersion brewing method. The final taste of the coffee is heavy, dense and the flavours are more complex. The flavours are balanced and don’t change much each time you take a sip. French Press coffee drinks usually don’t offer many flavour surprises. But, for the morning coffee, when you are still more sleepy, it might be the perfect option.

    My way of making the French Press

    French Press
    Photo by Pratik Gupta from Pexels

    An important decision to make it is amount coffee to be used.
    How many tea spoons or grams of coffee you will use, will depend on the size of your French Press.
    Usually I use the ratio 1:14 (coffee:water). For the 1:14 ratio I will use 14 grams of medium coarse grinded coffee and 200 grams of 90 ℃ hot water.

    1. Pre-heat the French Press.
    2. Pour 30 grams of water into the French Press and add the coffee grinds
    3. Mix the coffee grinds with the water by swirling the French Press, just make a few circles
    4. Wait for 15 seconds – and smell the bloom
    5. Pour the rest of the water (up to 200 grams) into the French Press
    6. Wait for 3 more minutes (Wait even 1 minute longer, if you are using coffee beans grown at a lower altitude.)
    7. Press and pour all the amount into a mug.
    8. Gently swirl the coffee around in tiny circles in the mug and wait for three minutes.

    Some people do the mistake of leaving the final coffee drink in the French Press, using it as a server, instead of using another mug or container. If the coffee stays with the grinds in the French Press, the extraction process will continue. As a result, the last sips of the coffee will be rather bitter and sour.

    IMG 20180416 092057



    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

    Kalita wave dripper


    Use Cone (Hario V60) or Flat-Bottom Dripper (Kalita, Melitta, Brewista)!

    Often times, it’s a difficult decision choosing the right filters for your dripper. Many people give the matter very little thought . . . but this can be a mistake. If you’d like to make an informed decision, read on, as I’ll share my top picks.

    The Hario V60’s cone shape and singular, large hole make it easily recognizable. Its conical design results in a consistent stream of water running towards the hole, carrying coffee grinds, like sediment down a miniature waterfall. In my opinion, it’s easy to use, and the final taste is clear and bright.

    Hario V60  dripper
    Coffee brewing – Cone shape dripper

    The main disadvantage is its dripper being quite thick, which can affect the bloom. Furthermore, if you don’t pour in the water correctly, you run the risk of washing away finer parts of grind and blocking the mechanism. By adjusting the water temperature and grinding level, these obstacles can be nonetheless surmounted.

    The flat-bottom dripper is a common alternative that allows coffee to drip into the cup. These drippers can have one big or three small holes, and their shape isn’t as sharp as cone models. The bed is thinner but holds the same amount of coffee as their counterpart, which is handy at the bloom stage. Hot water will not remain in contact with the coffee grinds for as long as cona shape drippers either.

    The bottom flat also named Kalita wave filter

    Control over flavour is achieved by the speed at which one pours water, the temperature of that water, and the consistency of the grind. At the base of flat-bottom drippers, the coffee can stay in contact with water for a longer duration, which helps to release more sugar from the coffee grinds. In my experience, the resultant coffee is more complex. Moreover, you can use fine or coarse grinds to suit your needs.

    In conclusion . . .

    If you want to make fast but nice-tasting coffee with stronger sharpeners and a clear taste, go for cone-shaped drippers.

    If you like experimenting with coffee—creating a novel cocktail of flavours—go for flat-bottom drippers. The final cup tends to be more complex, better balanced, and sweeter.

    As for me? I created my own way. I designed an earthen dripper in the pottery studio. It uses flat-bottom filters, but the dripper doesn’t have a sharp shape and features a single hole at center. The best of both worlds as they say!  

    Hario V60
    Drops of coffee from Hario dripper, pour-over – Cone shape
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    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.

    Continue reading THE ART OF COFFEE DRINKING



    Coffee beans and light.

    Light changes everything…

    The stored coffee beans affect :

    1. Air
    2. Moisture
    3. Heat
    4. Light




    Coffee farm

    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

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