‘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 passionate pursuit of an ideal
Kodawari is the noun form of kodawaru, an intransitive verb meaning “to be sensitive to minor things”.
Japanese Culture and Behavior: Selected Readings., edited by Takie Sugiyama Lebra, William P. Lebr
“Kodawari, the desired quality of focus and perfection-seeking, is a constant goal for makers of coffee, and fine craftsmen in any art in Japan. What he calls kodawari is dedication to his work, comprising service, skill in making coffee, and an uncompromising sense of the importance of what he does” – Coffee Life In Japan, Merry White (2012)
Continue reading KODAWARI AND KISSATEN – JAPANESE COFFEE CULTURE
Two main coffee brewing methods
It can be any method, where the water consistently flows through ground coffee from the filter to the cup. The exit holes of the coffee-maker are open and not blocked. Pre-infusion gives you control over clarity and extraction of the coffee brewing process. Continue reading COFFEE BREWING METHODS
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
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
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
What is most important with coffee brewing
I would say everything. All the processes are important. Hard to tell which one is most important. But I have tried to analyze, and in my opinion, these are the most important things: Continue reading TOP 10 THE MOST IMPORTANT THINGS AT POUR-OVER COFFEE
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
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