Check out this recipe – and explore how it works with different brewers, like Kalita, V60, April Brewer, Octo Storm or Origami…
I have been there myself – not finding the descriptors that were “promised”, but finding other ones. It took me a while to put it all together in my own head, looking from the perspective of the coffee lover and from the other side – of the coffee professional.
The most important questions I will raising and trying to answer here:
Are coffee descriptors set in stone? Is it something that you will taste for sure the way it is described on a coffee bag?
Do we really need flavour descriptors on a bag of coffee? What is it – helpful information or marketing?
How to make it easier for the customer to buy coffee and enjoy it without feeling incompetent or unable to make a good choice?
…what it is and what can we do. Yesterday there was an important panel discussion on Stronghold, dedicated to the topic of sustainable growth in the specialty coffee industry. It impacted me deeply, and I decided to take my time today and write about what I learned and what it made me think about. I […]
Sometimes it happens, and you discover that you are brewing coffee that has some roasting issues, and is not developed properly. Of course, before blaming the roaster, make sure that you are doing everything right in your department. Sensory memory and experience helps – if you tasted many coffees and discussed them with other people, you have a clear understanding of what underdeveloped roast tastes like.
What can you do if you get one? How can you modulate the brewing profile to mitigate the roasting problems?
Fermented cabbage has been a staple food in my family since forever. Usually those were my grandparents who were taking some time every season to make enough of it, and then it has been distributed all over the family – buckets and buckets of white firm cabbage fermented with carrots and cranberries. Something present at […]
So, you are thinking about starting a coffee roastery! Congratulations!
I’ve been there.
You discuss the machines, which one you like the most, you collect the data and the feedback from the fellow roasters – what are the possible problems, how the coffee turns out. You think about the design – which color to choose, how it will look inside the shop. You are probably even thinking about the length of the chimney and the number of bends it makes – and you really should.
All of it is important, and definitely should be considered and thought through.
But only after you find out the most important piece of information….
Wondering how to make coffee? Check out how I’ve been making my coffee this week. Follow these steps to make a perfect aeropress!
What’s new in this recipe?
The factor I am exploring is the pouring.
All other variables stayed the same, and the only thing I am changing is the way I pour. In one of the last videos of James Hoffmann where he is exploring different pour over brewers, he mentioned that April Brewer has a special recipe for it. And since then the thing that I wanted to try was to use that recipe brewing a V60.
The main feature of it is using a combined pour – 100 grams of water in 10 seconds, divided into 30 grams circular pour (roughly around 2 circles) and 70 grams right in the center.
The questions answered in this post:
– What is fermentation?
– What is fermentation in coffee?
– Are coffee processing and fermentation the same?
– What is anaerobic fermentation in coffee?
– What is carbonic maceration in coffee?