“Our senses are like a gateway into the world,” says Whitman.
“And as we open that gateway through developing our sensory awareness, the world blossoms into a symphony of colors, scents, tastes, sounds, and touch.” – Kenton Whitman, naturalist, writer & educator
Continue reading OUTDOOR COFFEE MOMENTS
“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?
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
The Akha People of Northern Thailand
One does not have the ability to throw away our customs any more than a buffalo has the ability to have its footprints one place and its body someplace else.
Continue reading COFFEE FROM AKHA PEOPLE
Coffee stall in Chiang Mai
The idea comes originally from Vietnam.
There, local people offer freshly prepared tea on markets for a donation. The tea-maker is brewing the tea. The guests sit on small chairs around tea maker while holding tea-cups in their hands. When the tea is ready, the tea-maker will offer the tea to the people, who sit around him. Once the guests had enough tea, they will give their donations into a box. It’s a great opportunity to have a break, to socialize and to refresh yourself.
Continue reading INTERESTING IDEA FROM CHIANG MAI
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
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
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