Chemed brew ratio guidline by GreatCoffee
Chemex brygmetode minder til forveksling meget om Madan Blå metode.
Der er mange ligheder – borset fra at tragten også er filteret. Denne metoder giver en dejlig sødelig karakter og en længere eftersmag pga. den længere kontakt tid med vand.
Which of the preferable methods DO you find your”FLAVORISH” in your Coffee
Recently I had the pleasure conducting a seminar for Amateur Barista´s in Copenhagen called Espresso A-Z. As always, I really enjoy spending my time with people whom are so eager to perfect ionize their brew methods optimizing “with what ever it takes tool” trying to narrow down the secret and the hidden treasures of how the make the perfect coffee brew.
World Barista Championship is just around the corner and I am getting nervous,,,,,why? I am not even participating – but I am so proud that i have had the opportunity to help, coach and roast coffee for two participants attending at WBC this year.
Since Feb 2011 I have been coaching Francesco Sanapo from Cafe Corsini towards his Italian Barista Championship as well as roasted his coffee.
After winning the Italian Barista Championship second time in row – which has been the first time in the Italian History – we went to Honduras to select coffees for his performance in Bogata for his World Barista Championship.
We were so lucky that coffee festival in the Copan Region also took place while we were in Honduras. While I was hooking up with old and new coffee friends Francesco went to visit different coffee farms in the Copan region.
After a while my work started by Roasting 19 different coffees on the 1 kg probatino, to be cupped the following day – in the middle of Willem Boots session with advanced cupping.
Wow…all of them were really fantastic. Nice cup profiles in almost all the 19 coffees.
Out of these 19 coffees we blind cupped, we selected three different varieties from two farms
Washed Pacamara from Finca Santa Marta, Family Hawitt.
and Melado, Natural from Finca Las Carucas, Don Pedro Romero.
So after returning back to Denmark roasting the coffees and cupped them several times in Firenze in so many different ways we decided to use the Melados, Natural fMaragogype from Finca Las Carucas.
The coffee is really nice coffee and has such a great potential cold as warm – which was one of the reason we also chosen this coffee “the notes are really fantastic”
iIn the first sip Prunes, Abricot and honey. And the second sip is really refreshing with orange peel and lemon peel notes.
I hope this coffee will show its potential in BOGATA, Columbia demonstrating the excellent coffees from Honduras.