What if the complexity of the flavor, quality and price are not connected anymore? What now? How to buy coffee now? What is a fair price to pay for 1 kg of green beans? And for a 250 gr bag of roasted coffee? These questions are both for roasters who are busy creating their seasonalContinueContinue reading “Complexity of flavor, quality and price of coffee – what if they are not connected anymore?”
Category Archives: specialty coffee
How to Choose Water for Coffee. Brewing Coffee with Tap Water.
Let’s imagine. Sunday morning. You are getting out of bed, craving some coffee. Probably you even have a bag that you bought recently, something that you is gonna be tasty, gonna be soooo good…
The only problem is – no proper water at hand. Only tap water.
To brew or not to brew? A good question…
When brewing coffee, the quality of the water that you use matters.
Coffee Freshness – How Fresh is Too Fresh?
Looks like in specialty we are always running against the clock, trying to get the freshest green beans first, and then, when the coffee is roasted – well, the idea is to sell it faster, because when you roast it, you basically start the timer. Timer of “not too fresh”.
It comes to a degree when people are refusing to buy coffee that is perfectly fine, but was roasted a week ago. “7 days is too much, probably coffee has already passed its peak”.
But does fresher coffee mean better coffee?
How to choose a roaster – most important piece of advice
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….
SPECIALTY COFFEE – COMMON QUESTIONS
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?
SPECIALTY COFFEE – COMMON QUESTIONS
The questions answered in this post:
– What temperature do you roast coffee at?
– Can you roast coffee in the oven? – How do you roast coffee in the oven?
– Is it cheaper to roast your own coffee?
SPECIALTY COFFEE – COMMON QUESTIONS
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?
SPECIALTY COFFEE – COMMON QUESTIONS
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?
SPECIALTY COFFEE – COMMON QUESTIONS
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?
SPECIALTY COFFEE – COMMON QUESTIONS
The questions answered in this post:
– What percentage of coffee is specialty?
– What is a coffee professional called?
– What does arabica mean in coffee?
SPECIALTY COFFEE – COMMON QUESTIONS
The questions answered in this post:
– What is specialty coffee?
– What makes specialty coffee special?
– Is Starbucks a specialty coffee?
Ristretto, lungo and a nervous barista – or about cafe cheio
Barista, there is nothing to be stressed about when being asked for a lungo, or a cafe cheio!
CAFÉ SIN MENTIRAS 