Meet our Youngest Graduate

Perky Blenders’s youngest SCA student Calum just successfully passed his SCA Introduction To Coffee and Barista Skills Foundation at Perky Blender Project 660. Calum started coffee a few years ago in a commercial company in Essex. Most of his training was mostly self-taught and hits and misses. However he managed to produced decent coffee beverage….

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The Beanstitute Needs Your Help

The Beanstitute Needs Your Help Dear ASTs, Roasters and Barista Trainers, Sophie Mukua,director of the FTOK, and me, Régine Guion-Firmin, are building an SCA school are building a school in Kenya, The Beanstitute (read more about it here!). Our goal is to offer Barista Training (and soon Roasting Training) and SCA education for Kenyan and Tanzanian Coffee…

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Building a coffee shool in Kenya (written for SCA)

Last November 2016, after passing my SCA Green Coffee Professional, I asked Henry Wilson, of Perfect Daily Grind to put me in contact with coffee people at origin. He put me in contact with Sophie Mukua from the Fair Trade Organisation of Kenya (FTOK), a NGO who supports small holders farmers and small to medium…

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Perky Flavours at Project 660

Perky Flavours at Project 660 This morning started with a production cupping… What is cupping? Cupping is a way of tasting coffee in order to discover its flavours and notes, qualities and defects. Therefore we controlled the quality of our coffee. How tasty was our coffee? Tom, our head roaster and co-owner of Perky Blenders,…

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New SCA School in East London

Perky Blenders opens a New SCA School in East London  Introducing the AST Regine loves coffee. She has a stack of green coffee books on her bedside table, sleeps with her refractometer, dreams of the perfect extraction, cups every morning, then drinks coffee throughout the day. Training is her passion, and connecting with new coffee people…

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EBF: Qu’est-ce-que c’est?

EBF : Espresso Brewing Formula La mesure du café par volume est incohérente car, à mesure que le café vieillit, la quantité de crema varie également. Typiquement, nous définissons une extraction en disant quelle est à peu prés de 30mL pour 25 secondes ou 30mL pour 20 secondes. Scientifiquement, ceci est connu comme un débit…

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EBF: What is it?

EBF : Espresso Brewing Formula Measuring coffee by volume is inconsistent because as coffee ages, the amount of crema also varies. Typically we define an extraction by saying something like 30 mL in 25 seconds or 30 mL in 20 seconds. Scientifically, this is known as a volumetric flow rate, i.e. change in volume over…

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Barista Guild of Europe (En Français)

Régine sera une formatrice assistante au prochain Barista Camp. Régine will be an Assistant AST at the next Barista Guild of Europe. Regine aime le café . Elle a une pile de livres de café vert sur sa table de chevet , dort avec son réfractomètre , rêve de la parfaite l’extraction , déguste 20 à…

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LE DIPLOME DU CAFÉ DE LA SCAE

Vous avez toujours voulu en savoir plus sur le café ? Voici un guide rapide pour le module La Découverte du Café ‘LE DIPLOME DU CAFÉ DE LA SCAE’  Promouvoir l’excellence des cafés de qualité – LA DECOUVERTE DU CAFE – Pour qui est ce module ? Ceux qui ont un intérêt pour le café…

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