Coffee Education: How Do You Pick a Course?

Coffee Education yes! But what for? And then what is next? (written for Perfect Daily Grind) I have read many articles about coffee education and training, however I find the information can be confusing sometimes. Well, let us try and make it clearer and more useful in order to improve your future. Let me introduce…

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The Coffee Seed: A Forgotten Technology

The Coffee Seed: A Forgotten Technology Hanna Neuschwander of World Coffee Research gives an illuminating talk on our most fundamental of coffee technologies: the plant itself. She calls attention to the disparities in innovation between the coffee plant and other technologies, and the critical need for more research and development. The talk was delivered at…

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A bit more about Cascara…

A bit more about Cascara… A few years ago I bought a bag of Cascara by mistake, thinking it was coffee. The package seemed surprisingly light, but, being a coffee adventurer, I took it anyway. I arrived home and once I opened the bag, I realised what it was – dried coffee cherries, the same…

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Cascara Panna Cotta with Cascara Reduction

CASCARA PANNA COTTA WITH CASCARA REDUCTION For the Cascara sauce   75g of Cascara 1L of filtered or spring water (or any good water that you fancy) Steeping time: 1 hour / 24 hours Preparation time: 5 minutes (24 hours steeping) 20 minutes In a receptacle, add 75g of Cascara and 400ml of water, and…

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Liqueur d’Espresso ‘Fait maison’

Afin de satisfaire vos envie de Kaluha et de Tia Maria dans vos cocktails maison, pourquoi ne pas faire une liqueur d’espresso à votre goût! Pour cela vous aurez besoin, pour 1L de liqueur 1 litre de rhum blanc 80g de café (torréfaction moyenne) Moudre finement le café, aussi fin que pour un espresso. Mettre…

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1 bag of beans, 5 brewing methods

When you get a special coffee that you want to explore, do not be afraid to be adventurous; try different methods, different recipes, write them all down and review. Recording your experiments will improve your knowledge. Don’t be afraid, I will not be too technical. I am just going share with you my own experiments, my…

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Coffees from Africa and Arabia : Yemen

Mocha is one of the more confusing terms in the coffee lexicon. The coffee we call Mocha (also spelled Moka, Moca, or Mocca) today is grown as it has been for hundreds of years in the mountains of Yemen, at the southwestern tip of the Arabian Peninsula. It was originally shipped through the ancient port…

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Cafés du Yemen

Moka est l’un des termes les plus confuses dans le lexique de café. Le café que nous appelons Mocha (également orthographié Moka, Moca, ou Mocca) aujourd’hui est cultivé comme il a été pendant des centaines d’années dans les montagnes du Yémen, à la pointe sud-ouest de la péninsule arabique. Il a été initialement expédié par…

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WATER RESEARCH REPORT

WHY DOES WATER QUALITY MATTER? June 2015 (SCAE : http://scae.com/tools-and-resources/research/water-research-report?utm_source=hootsuite) Specialty coffee depends on a combination of factors that influence overall flavour profile. Variables such as processing method, roast degree, grind size, temperature, and extraction time all play a vital role in the sensory result in the cup. But there is one factor that is becoming…

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