Coffee Collaboration Do you want to get coffee direct from a coffee producer, who farms in harmony with the environment, and roasts his own coffee? Wait no longer! David Maguta, Coffee Producer from Nyeri, Kenya, just roasted, few days ago, his delicious Riuru II, with flavours of ripe stone fruit, like peach, apricot and nectarine,…
Category: coffee shops
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….
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,…
Onna – Barcelona (ES) — The Coffeevine
Many coffee bars and coffee roasters across the Western world usually go out and pick the best seasonal coffees that they can find, not necessarily giving a particular preference to any set origin. But, when one of the founders of a modern roastery hails from a coffee producing country, it is not a crazy idea… …
Why Does Soy Milk Curdle In Hot Coffee?
Why Does Soy Milk Curdle In Hot Coffee? If you’ve ever poured cold soy milk into a steaming cup of coffee, you’ve probably noticed it seize up, coagulating into unappealing curds that sink to the bottom of the cup. Why does this happen and how can it be prevented? The two factors behind the curdling…
CoLab – Paris 2015: Thou should not drink Monsoon Malabar!
CoLab – Paris 2015 Thou should not drink Monsoon Malabar! * – Tuesday: The show must go on – Blue – like the setting of landscape painting let’s start covering the canvass with the sky. Télescope – Where it all started After a timid (from my part) start up and a great welcome (from the CoLab team) I…
Blackburn, un café Parisien
Blackburn, un café Parisien Bienvenue dans un petit café Parisien, aux délicieuses couleurs locales, où une charmante jeune femme vous accueille avec un sourire cordial et polie, mais surtout pas forcé, prend votre commande et vous invite à prendre une table. Vous attendez patiemment, juste le temps que le barista, Sofiane, vous prépare un Flat White…
Coffee Snobbery NYC
Coffee Snobbery NYC
The barista guide to buying a home espresso machine
The barista guide to buying a home espresso machine Click here to read this article on Perfect Daily Grind
Morning Home Cupping and Brewing
Home cupping WHITE LABEL (Rwanda Coko) THREE SIXTY (Ethiopia Guji) SWEET CUP (Rwanda Iwacu) DESCRIPTION WHITE LABEL (Rwanda Coko) Aroma : Fresh from the tree Maple syrup / Taste : vanilla lemon THREE SIXTY (Ethiopia Guji) Aroma : Chocolat Patissier (Rich cocoa) / Taste : mild citrus SWEET CUP (Rwanda Iwacu) Aroma : Flowery…
Barista Training
Two of my baristi have asked me about coffee education. They are very good baristi. Coffee is their passion. Customers love them. However they are hungry for more knowledge. So for those of you who want to know more, here is a list of my favourite coffee courses available in London. Don’t worry – they are all…
