‘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
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
The art of lighting
“The secret to life is to put yourself in the right lighting. For some, it’s a Broadway spotlight; for others, a lamplit desk. Use your natural powers — of persistence, concentration, and insight — to do work you love and work that matters. Solve problems. make art, think deeply.” – Susan Cain, Quiet: The Power of Introverts in a World That Can’t Stop Talking
“The craft of lighting a dining room is part theatre and part magic show” – Brendan McNully, Illuminating Ideas
Continue reading TASTE OF COFFEE AND ART OF LIGHTING
Home Barista vs. Barista
If we want to prepare and enjoy tasty coffee at home, it is important to keep in mind that every little detail during the brewing process matters.
Always remember you can prepare better coffee at home than in coffee shops, the professional Baristas! Continue reading COFFEE AT HOME OR IN COFFEE SHOP
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
Trust our Instincts or Rely on Knowledge and Data?
Tuning into our physical sensations and gut instincts will help us in making the right decisions, not only when preparing coffee. Let’s not ignore what our body is trying to tell us.
Let’s not just follow recipes, without seeing, touching, tasting, listening and smelling. Continue reading HOW TO PREPARE GOOD POUR-OVER COFFEE
Life is not a competition. Living a fulfilled and meaningful life is about cooperation and compassion.
Specialty Coffee Championships
I like the idea of ‘Specialty Coffee Festivals’ that celebrate the idea of unity and diversity. It does not matter, who is ‘the best’ farmer, ‘the best’ roaster or ‘the best’ barista because ‘the best’’ does not exist. We are all different from each other, but not superior or inferior to others. Compared to all the aspects that differentiate us from each other, there are so many more things that we have in common. Let’s not compare ourselves with ‘others’, but let’s work together and be inspired every day!
Continue reading COFFEE IS N’T COMPETETION
Jamaica – The “land of wood and water” and excellent coffee
Not all Jamaican coffee beans are classified as Blue Mountain Coffee. They are graded into Blue Mountain No. 1 – 3, Pea Berry and Triage. Other grades of Jamaican coffee beans include High Mountain Supreme, Jamaica Prime and Jamaica Select.
Continue reading JAMAICA BLUE MOUNTAINS COFFEE – FLAVOURS OF CARIBBEAN
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
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