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

New York…New York

A visit at The scandinavian coffeeshop “Budin” passing through New York on our coffee trip to El Salvador and Guatemala creating my new film about greatcoffee…

An exitng Day Cupping coffee from El salvador, Santa Petrona together with The guys at Budin coffee shop. They have coffee from famous scandinavian Coffee Roasters – a visit worth visiting The next time your on a trip to New York for good coffee… Skilled Baristas and really Nice People…..and a cosy Scandinavian atmosphere..with a nice nice espresso Mood Bar set up.


The master barista


Grand Central NY


The Burger joint at Central Station after a hard day

Brewing your art one or “another’s” way

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.

WBC 2011, Bogata

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 Maragogype 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”
In 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.


Roasting samples


Cupping with Francesco Sanapo