www.bayawe.com Mindful Living with Coffee

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Why I Love Filter Coffee So Much

My first memorable experience with coffee was smelling the drink while I was in the kitchen with my mother. She’d put on a pot for herself or friends, and soon our house would be a cafe. The aroma still returns me to those soothing days of youth.

Later on, when I was a teenager, a friend inspired me to discover the magic of coffee more intimately. I tried chewing the beans, and their flavour was new to me—bitter but simply delectable.

Coffee bean
Coffee bean, on back is bowl with coffee beans

As an adult, I began to drink instant coffee and espresso regularly. Though I did appreciate both, nothing could match my love for filter coffee.     

Quality filter coffee offers an unparalleled variety of flavours.  If you focus closely on your coffee drink, you’ll appreciate tones of countless fruits, herbs, and tea flavours. Some components are bitter or spicy, others acidic or spicy. Properly brewed, filter coffee offers a perfect balance of flavours combined with an amazing aroma, texture, and mouthfeel.

Filter coffee may also be called coffee tea. Why? The method of filter coffee preparation is very similar to preparing tea—especially if you prepare coffee via a cotton filter or French press.

Coffee via cotton filter
Drom of coffee from cottom filter

This may spark your imagination: filter coffee can also be compared to alcoholic drinks. Pour-over coffee is much like wine. Both drinks are derived from a fruit and bring about similar effects. They put us in a comfortable mood and help to reduce stress. Both display a wide range of flavours, intense aromas, and varying textures. Think about that when having a cup!   

Sticking with this analogy, it might be noted that espresso drinks are more like brandy or cognac—caffeinated fruit-shots. Then, you have many variations of the cocktail: mixes with milk, flavoured syrups, sugars and even spices. What they create tastes little like coffee, which brings me to . . .

The Answer  

So, why do I favour filter coffee? Why do I love it so much? Because I like to enjoy the true flavour (including the aftertaste) of coffee. Likewise, I want the aroma and body—the mouthfeel. I want it all.

Espresso has a short, wild life. I prefer to enjoy my coffee slowly . . . using all of my senses.

Coffee enjoying
Coffee enjoyer
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ON COFFEE FARM – COFFEE FLOWERS AND COFFEE CHERRIES

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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GREEN COFFEE CLASSIFICATION

Overview

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

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TWO IDEAS FOR BETTER “COFFEE LIFE”

Mindful Coffee Moments: Grinding Coffee Beans

The mortar and pestle are ancient grinding utensils and historically closely associated with creating medicine. They are effective tools to prepare ingredients and to bring out aromatic and essential oils in a natural way.
In the Ethiopian culture, coffee preparation is a mindful ceremony during which the beans are ground with a mortar and pestle. It’s a long ritual, a time of contemplation and a process that is not performed quickly.

Continue reading TWO IDEAS FOR BETTER “COFFEE LIFE”

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IS IT COFFEE HARVEST BY HAND AN EASY TASK?

“Work hard, be kind, and amazing things will happen.” Conan O’Brien

Visiting a coffee farm

During our recent visit to Chiang Mai, in Northern Thailand we had been invited by local farmers to their coffee plantation to pick coffee cherries with them. This task was not as easy as we thought it would be!

Continue reading IS IT COFFEE HARVEST BY HAND AN EASY TASK?

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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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KODAWARI AND KISSATEN – JAPANESE COFFEE CULTURE

The passionate pursuit of an ideal

Kodawari

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

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COFFEE BREWING METHODS

Two main coffee brewing methods

INFUSION 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
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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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TASTE OF COFFEE AND ART OF LIGHTING

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

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