CAFÉ SIN MENTIRAS – COFFEE CONSULTING
SPECIALTY COFFEE WORKSHOPS AND TRAINING – LISBON AND PORTO
In 2020, with the specialty coffee scene booming, all the magazines, coffee specialists, when we are discussing the smallest details of how many holes the paper filter has – so, apparently it is pretty hard to find verified cupping scores when you want to purchase specialty coffee.
There is an approach when you are dividing your line between espresso and filter roasts. The other one is to roast coffee that is to be drank with or without milk, so called milk line, roasts for milk.
I believe that roasting styles are changing a lot, due to the development that we are witnessing in terms of grinders. And roasters as well. But mostly grinders. And my talking here not only about professional coffee shop grinders, but also about some more or less affordable models for home brewers.
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
CAFÉ SIN MENTIRAS - COFFEE CONSULTING 