Danish Brewers Cup Championship, 2018

Det blev til en flot Guld medalje i Brewers cup/sort bryg til GreatCoffee, I Aarhus sidste weekend.

Ejeren Søren Stiller Markussen, der allerede har erhvervet sig flere titler som 4 dobbelt Danmarks mester i barista, 2 dobbelt Danmarks mester i Latteart, kan nu også kalde sig ”Danmarks bedste til at brygge sort kaffe”.

I Weekenden blev der afholdt kaffefestival og DM for Baristaer i København, i Valby, i de fine lokaler Markendatiner hallen.

SCA Danmark, er den officielle organisation, der står for Danmarksmesterskaberne i Barista, Brewers cup og Cupping.

GreatCoffee film #part 2

The beauty and complexity of coffee. The recent years the I have experience more often that costumers asking about light roast, city roast , dark roast. But what about the coffee? Does the terroir and the processing methods – as in wine reveals the attributes of the coffee, and should we not let this speak for itself. Well each year new methods are adapted to enhance the flavors of the coffee – and each of the coffees stands out without any exceptions.

 

Brighten up your horizon with Coffee

De sidste par år er interessen for kaffe steget gevaldigt. Vi er blevet bedre til at fortolke kaffe & samarbejdet med kaffefarmeren ved direkte handel og indirekte handel er vokset stødt med interessen for kaffe.

Ældre sorter/varieteter af arabica typen vinder mere og mere indpas og efterbehandlings metoderne læner sig efterhånden mere op af forædlings metoder, der minder om fremstilling af vin.

Kaffen plukkes modne, mere ensartet og med et bestemt sukkerindhold. Forarbejdningsmetoden tilrettelægges for at tydeliggøre Terroir/smagen/aromaen af den stedslige karakteristika. Priserne på kaffe er opnået toppen i år med $168 pr. pund.  Alt er næsten som det skal være….

Men…..hvad med dig? forbrugeren.

New Coffee from Honduras.

Origin: Caballero

This coffee will be in house at the end of next week.

In 2011, when I trained Mr. Francesco Sanapo for his Italian Barista Championship I took him to his first Origin trip where he fell in love with this family.

I roasted 19 different coffees for exclusive selection to his World Barista Championship, in 2011.

Caballero was his choice.

I was so lucky to meet the family again in Budapest in June at World of Coffee Event.

World cup tasters championship, 2017

Kære kunder,
 
På søndag rejser jeg til Budapest for at brygge kaffe til VM Deltagerne i VM cuptasters. Et privilegie at blive udvalgt for 2 gang til at udføre denne opgave. Min rolle bliver at sammesætte og brygge de forskellig kopper, hvor hver deltager skal cuppe/smage 8 sæt af 3 kopper, inden for 8 min, hvoraf 2 af kopperne er ens.
 
I denne sammehæng holder vi lukket mellem d. 10-16 Juni.
 
jeg glæder mig til at dele den oplevelse med jer.
 
Dear Costumer,
Sunday I will be traveling to Budapest as I have been selected to brew and manage the backstage for the World Cup tasters Championship.
 
Our shop is closed from June 10th to 16th.
I look forward to share this moment with you.
 
Best Coffee regards,
 
Søren Stiller Markussen.

We are the Naturals – in coffee

On my recent coffee trip to Central America I was surprised to see the development of Naturals.

On my coffee path. I often meet people who adore Natural coffees as some dispite it.

For a decade the Natural processed coffees has divided our industry in two parts – even though this decade hasn’t been that long. It seems long though – filled with pro/cons – the liker´s and those who doesn’t like the Natural processed coffees at all.

GreatCoffee trip to Costa Rica

On my journey to Panama, Guatemala, El Salvador I have discovered the farms pay more attention to the processing of the coffee berries.

When I started to visit coffeefarms in 2008, making experiments with different processing methods and among others using Brix to document the sugar content in the coffee berry. The new/wave approach from the farmer has changes tremendously since then.

On this coffee trip I have realized this has  become a common tool to use among farmers  measuring the development of the cherry. Its fantastic to see how the development has improved the past years.

Whereas the old method using a stick to define when the fermentation has ended by dipping this into the fermentet greens – doesn’t comply with a consistant quality.

My last stop on my coffee trip was in Costa Rica. And they have understood to grasp the development and the future of the coffee, by experimenting with different processing methods and experimenting with different cross of varieties. The process is a very pivot point on their survival, because the have discovered quality is not an issue – its a must.