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 : FloweryContinue reading “Morning Home Cupping and Brewing”
Homemade Espresso Liqueur 80g of finely ground coffee (preferably medium roast) 1l of light rum Mix coffee and liqueur in a container and let it steep for one month. Some time, check if the coffee is completely immersed. After one month, make a simple syrup. In a pan put: 50g of raw Sugar, 50cl ofContinue reading “Homemade Espresso Liqueur”
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 allContinue reading “Barista Training”
Cleaning your grinder chamber! Always choose a good brush with strong bristles which will remove the coffee build up. The blue brush is a simple painting brush found in a tool store for less than £2. The black brush might be good for your cheeks and nothing else! Remember to clean your grinder chamber often!
Daily, This is what I use The Pallo Grinder minder Brush. Clean the burrs with the straw brush and the grinder area with the black brush. 2 brushes in 1, very practical. For the deep cleaning of the burrs, I use a metal teeth brush. This brush will clean off built up coffee oils.
Before putting ground coffee in your basket, make sure that it is perfectly dry. Coffee brews as soon it is in contact with water.