World brewers championship, 2018

VM i sort kaffe bryg.

Vi skal til at lære det. – ”det med at øge bevidstheden om kaffe”. Det skylder vi producent leddet og de mennesker der står bag udviklingen af den fremtidige kaffekultur. Og det er alt lige fra Baristaer, kaffe ristere og forbrugeren der står i et mageløst vakuum og ikke ved om de skal dreje til højre eller venstre, eller bare hoppe af vognen.

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.

Espresso & milk test

Dear costumers.
Tomorrow we are closed until 4 pm. as we are in the 2nd stage of making a global survey mixing espresso and milk together.
We will be analyzing effect on different roasting styles combined with 29 different milk.
As a barista we like our espresso to be served with an appealing look, creamy viscosity and a smooth mouthfeel.
In some espressos with milk smaller bubbles appear rapidly and in other the surface stays shiny and homogeneously.
Some espresso´s with milk have a lack of taste or some coffees seems to create a chemical reaction breaking the surface so it looks unappealing. Often we dont know which milk is suitable with a specific coffee or a specific roasting style.
Basically we like our coffees to balance – with the right amount of milk, giving the coffee drink a homogeneous taste, creating a balanced cup, without too much milk and the right choice of milk.
The tendency on the market now, is Espresso with milk – not Cappuccino/Caffe Latte etc. but having the right balance when mixing these two ingrediens together. As when the cook uses any ingrediens to balance his meal.
In this test we will analyse the correlation between fixed parametres “actually its a lot” aiming to highlight the Pro/cons with the set parameters developed with the Arla team.
You can follow the test over the next few weeks initiated by Arla in cooperation with GreatCoffee

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.

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.

The GreatCoffee trip to Panama, Part 2

How does cupping contribute to your perception of coffee. Is there any relationship between tasting the coffee and exploring the flavors tasting the berries on the farm. On my travel I brought a friend who is deep involved in the wine industry. While walking around tasting the berries from the coffee trees, we were astonished to discover that our favorite coffee on the cupping table was also the favorite cherry picked and tasted while inhaling all the aromas on our field trip.

 

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