www.bayawe.com Mindful Living with Coffee

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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.

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MISTAKES AND SOLUTIONS AT FILTER COFFEE

Possible sensory characteristics of the final coffee drink

  • CORRECT: sweetness, complex acidity/fruit tones, sweet & ripe, full body, long ending
  • UNDER-EXTRACTED: Sourness, saltiness, grassy, quick finish, lacking sweet, straw feeling
  • OVER-EXTRACTED: bitter, sharp, dry, saltiness
  • FLAT FLAVOURS: Usually the problem is not only created during the brewing process (for example by not choosing a suitable preparation method), but often times it’s caused by low quality coffee beans as well.
  • Continue reading MISTAKES AND SOLUTIONS AT FILTER COFFEE
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COFFEE BREWING – DEFINITION

Brewing

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.

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COFFFEE BLOOMING – WHAT IS IT?

Blooming – what is it?

The blooming process is one of the more important processes of the coffee preparation. The main reason is that this time one starts the first relation/connection between the water and the coffee grains. Also, this time you start to create the flavours.

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HOW TO PREPARE GOOD POUR-OVER COFFEE

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

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MY CHILDHOOD COFFEE MEMORIES

How it was started

When I was about 3 to 5 years old, I experienced the magic of coffee for the very first time. I remember a friendly neighbor, who often came to visit my family during the afternoons for a chat and a cup of coffee. Back then, my parents prepared coffee with a manual grinder and a Moka pot.

I don’t remember much from my early childhood time, but I do remember these coffee-moments. When I was at home with my family and the neighbor. I clearly remember the vivid sounds and delicious coffee aromas that were part of my childhood. Continue reading MY CHILDHOOD COFFEE MEMORIES

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LEARNING BY DOING

Every child is an artist, the problem is staying an artist when you grow up”

– Pablo Picasso

“Perfect coffee”

We are often exposed to advertisements in our daily lives that single out the ‘best’ coffee beans or recipes how to brew the ‘best’ cup of coffee. Advertising techniques use the words ‘best’ and ‘better’ to create an illusion of superiority. But ‘the best’ does not exist. Continue reading LEARNING BY DOING

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COFFEE PAPER FILTERS

COFFEE FILTERS

Coffee filters were invented in the early 1900s by Melitta Benz, a housewife from Dresden, Germany with a big passion for coffee. She was brewing coffees daily and was not happy with the fact that too many coffee grounds were getting into her final cup. To solve this problem, she linked two things together in a way they have never been linked before: Coffee and paper. Her simple, but revolutionary idea was to use paper to filter out the coffee grounds. Benz punctured the bottom of a brass pot with a hammer and nails and lined it up with a thick and porous sheet of blotting paper that she took from the school-notebook of her son.   Continue reading COFFEE PAPER FILTERS

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HARIO – AN INSPIRING JAPANNESSE COMPANY

HARIO – History and Philosophy

The message of the Kaizen strategy is that not a day should go by without some kind of improvement being made somewhere in the company. -Masaaki Imai, a Japanese organizational theorist and management consultant Continue reading HARIO – AN INSPIRING JAPANNESSE COMPANY

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