CAFÉ SIN MENTIRAS – COFFEE CONSULTING
SPECIALTY COFFEE WORKSHOPS AND TRAINING – LISBON AND PORTO
If not talking about my all time favourite topic of the last months years (which is specialty coffee poorly roasted and made – but sold at the high price, so the customer is paying for drinking herbalish sour drink, or smoky and bitter, or sometimes you are “lucky” enough to get both tastes in one … Continue reading Specialty Coffee in the restaurants – experience and observations
What cupping has to do with meditation? Everything!
Those 4 cuppings depend completely on your ability to calm down your mind and stay concentrated throughout those 40 minutes. If you manage to do it – you won. Got distracted – you lost. Cause these is no time to lose, and distracting for 1-2-3 minutes can cost you everything.
So, let’s use the dictionary and look for an definition of what is “artisanal”. “Artisanal”, according to the Cambridge Dictionary, is “made in a traditional way by someone who is skilled with their hands”.
Specialty coffee is not, and shouldn’t be artisanal. Specialty Coffee requires technology, skills, knowledge, progress – which has nothing to do with traditional way of things. Specialty Coffee now is about having more control over the process – and this is the most important thing I can point out. Artisanal means conserving the old ways, when specialty coffee is all about increasing the control and automatisation, stability, repeatability in general
Pouring nice patterns on our guests cappuccino is simply the gesture of care and love. You are creating beauty, tasty beauty, something that is visually perfect and heart-warming, and makes the morning of somebody better, both by how it tastes and looks.
I recently tried a very grassy underdeveloped coffee. Beans were hard as rocks. Coffee tasted really bad. But the marketing of the roaster was more or less what you would expect it to be. With the words like “excellence”, “leading roaster”, “specialty coffee”, “professional approach”, “let us take you for a journey to … Continue reading #73 – Is purchasing “bad” coffee inevitable?
think it does worth a shot trying, if you are thinking about it. The winner is always one, but the truth is – you are definitely becoming better than you were before it, and you have a chance to implement your views and ideas, which I consider priceless.
Once again, while browsing online, I stumbled upon an instagram account of one coffee enthusiast. The post was saying “I didn’t taste strawberries, but chocolate and lime were there” – and a pictire of a coffee bag from one respected roaster. I like specialty coffee, cause it is simple, at first glance, especially when you … Continue reading #71 – Tasting Notes and Tasting Coffee
What is the right water to use when brewing coffee? What is the water you are brewing with? I’ve been facing many coffee superstitions lately, or some sort of beliefs, and the water-related topics are in the lead. They are winning over the battle of “right” coffee recipes for different methods (coffee … Continue reading #70 – Killing me Softly, or once again about Water Question
… is there really a significant difference between them, or dividing the roasts these way is more of a remnant of the past? I was trying to buy some coffee from the Spanish roaster this morning, and found again that division. That they have 2 roasts, for espresso and for filter, and they … Continue reading #69 – Looking for the Unicorn: Espresso and Filter roasts
To put everything together, cold brew is the best thing you can do if you want to use some extra coffee you have, that is already on the limit, and will not be drank in time, and is getting old. It is a cool way to be making coffee “in advance”, and storing, or even freezing it – and eventually saving up some time on coffee making. It is a great thing you can do if you like soft and mild black coffee
I wrote previous article about how much satisfaction in Specialty Coffee depends on how people make coffee at home, on their knowledge and skills – and almost immediately after that got a customer who ordered half a kilo of coffee ground for espresso, and then tried to make it in French Press, and ended … Continue reading #67 – Things that make no sense: “universal grind”, “free education”, “extraction %”…
(Leer en Español) We all know that once you try Specialty Coffee, properly done, it is impossible to go back to drinking commercial coffee the same way you had been doing before. You enter the new world of different varieties and origins, and this world is huge, and still unexplored. You start … Continue reading #66 – “Out of control” – or the desperation of the coffee roaster
CAFÉ SIN MENTIRAS - COFFEE CONSULTING 