Coffee beans and light.
Light changes everything…
The stored coffee beans affect :
The stored coffee beans affect :
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
SCAA – Specialty Coffee Association of America founded as small group of coffee professionals in 1982. Now is the World largest coffee trade association.
SCAE – Specialty Coffee Association of Europe founded in London on 1998.
We smell and sense the world around us every day. A lot of what we actually “taste” is done through smelling. Our sense of smell could be capable of so much more – if we would train it! George Dodd, who runs the Aroma Academy in Aberdeen, emphasizes: “People don’t realise that the sense of the smell is like a muscle. Use it or lose it.” Our noses are amazing. We just need to pay attention.
Continue reading COFFEE AROMA – SENSE OF SMELL
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!
“May you taste, smell, and touch your dreams of a beautiful tomorrow.” – Jonathan Lockwood Huie, philosopher of happiness
Coffee experts and aficionados organize coffee cuppings to taste, analyze and grade various samples of different beans for quality. Exactness and patience are vital skills for successful cupping sessions.
Coffee cupping events are fun and filled with mystery. After all, each coffee bean sample is telling the story of a farm and its farmers. Coffee beans are mirrors of the soil and the climatic environment in which the plants were cultivated. Coffee cuppings highlight the special characteristics of the various different coffee plant varieties. Last but not least, the physical and sensorial characteristics of the beans are also a result of the roasting method. Continue reading COFFEE CUPPING, WHAT IS MEAN?
‘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.
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)
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.
The best time to plant a tree was 20 years ago. The next best time is today.
– Chinese proverb
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.