CAFÉ SIN MENTIRAS – COFFEE CONSULTING
SPECIALTY COFFEE WORKSHOPS AND TRAINING – LISBON AND PORTO
One more V60 this week – this time exploring such factors as bloom time, the influence of preheating the ceramic and using just one long steady continuous pour! All of it to make enough coffee for 2 people in less than 4 minutes.
Milk. An ingredient so common, so usual, so simple (or at least it seems to be). A perfect match for coffee, the best possible companion. Just hear me whispering to you ear “cappuccino”, “flat white” – and you are already imagining you morning treat. Silky shiny foam, undisturbed surface, rosetta on top. Something so simple – and so hard to achieve. Let’s talk milk?
The questions answered in this post:
– What are the best coffee roasters for home?
– How long does it take to roast coffee?
– How do you roast coffee at home?
– Is it worth roasting your own coffee?
In the recipe below I am brewing a V60 for two very thirsty coffee lovers – so I am making a big recipe. The main feature – using the water around 92ºC, without letting the slurry temperature to drop.
The questions answered in this post:
– What is the origin of Arabica coffee?
– Why is it called Arabica coffee?
– Which is better arabica or robusta?
– How can you tell Robusta from Arabica?
This time I am gonna explore with you a recipe for a device that is extremely popular between coffee drinkers, and hugely underestimated by coffee enthusiasts. Moka Pot. Most probably you’ll find it in every house, and most probably even your grandmother can share with you her recipe.
The main feature of this recipe is using 3 equal pours and extended blooming time (up to 1 minute). I have also learned something from the previous recipe, so I let the V60 to cool down before brewing.
The questions answered in this post:
– What are the 4 types of coffee beans?
– Is Arabica coffee the same as Colombian coffee?
– What does Arabica coffee taste like?
– Why is Arabica coffee the best?
– Does Coffea arabica have caffeine?
The recipe that I am featuring today is some sort of an adjustment of the George Howells recipe for the Chemex.
The main feature of this recipe is using 3 equal pours and extended blooming time (up to 1 minute). I have also learned something from the previous recipe, so I let the V60 to cool down before brewing.
Hypothesis: the sequence in which you experiment basic solutions makes a difference in how intense is the flavour that you experience of the solution you try the last. Equipment: digital scales (0,01 g) spoon 5 glass/ceramic cups/bowls/glasses spit cup glass for fresh water Materials: clean water with no strong taste (2 ltr) – I used … Continue reading SWEET, SOUR, SALTY, BITTER, UMAMI – flavour interaction experiment
Has it ever happened to you: you are enjoying a really really good cup of coffee, incredibly sweet, delicious. And then you comment with your friend about it, who’s having the same coffee right next to you. Bland, sour, empty, he says. Who is right? Who is wrong?
The questions answered in this post:
– What percentage of coffee is specialty?
– What is a coffee professional called?
– What does arabica mean in coffee?
COVID-19 is currently making some changes in how coffee roasters and coffee shops are operating – and among other things it means that we will see a lot of blends in the next year. Coffee blends can be made with different goals in mind – in order to move the stock of the green coffee, to present your clients with a more budget option, to create a sum of parts (blend components) that is tastier than simply each of the origins separately. Blending can be taken very seriously, to maintain the same taste throughout the year, or can be done to simply sell the coffee that is sitting in the warehouse. Let’s dive deeper into what are the coffee blends, and if there is a place for the in specialty segment.
CAFÉ SIN MENTIRAS - COFFEE CONSULTING 