20-09-2021, 23:24
Vrei sa ne lasam de cafea ? :D
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Cafeaua in presa/media
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Ai urmarit toate podcast-urile ?
Deocamdata l-a urmarit pe acesta:
Gut Bacteria, Coffee, and the Microbiome, with Dr. Marvin Singh
zice despre beneficiile cafelei si efectele asupra microbiomului.
Face referire si la cafeaua de la Strbcks (nu in termeni magulitori) si la cafeaua "de specialitate" chiar si la variantele fermentate.
Deocamdata l-a urmarit pe acesta:
Gut Bacteria, Coffee, and the Microbiome, with Dr. Marvin Singh
zice despre beneficiile cafelei si efectele asupra microbiomului.
Face referire si la cafeaua de la Strbcks (nu in termeni magulitori) si la cafeaua "de specialitate" chiar si la variantele fermentate.
■ ARCO230V ► Brewista Smartpour Switch ► AeroPress / Cafflano Kompresso ■
■ ARCO1MP_ ► Brewista Stout Spout ► AeroPress / Hario V60 / Timemore French Press ■
■ Retired but functional: ■ Kinu M47PH ■ Kinu M38 ■ Porlex Tall ■ Tefal KI140D ■
■ ARCO1MP_ ► Brewista Stout Spout ► AeroPress / Hario V60 / Timemore French Press ■
■ Retired but functional: ■ Kinu M47PH ■ Kinu M38 ■ Porlex Tall ■ Tefal KI140D ■
21-09-2021, 12:15
Glumeam apropo de numarul lor, timp sa mai bem cafea mai ramane ? :)
21-09-2021, 16:17
Fiind podcast-uri, cu o pereche de casti fara fir (blustutz) merge si in timp ce prepari si savurezi "licoarea".
■ ARCO230V ► Brewista Smartpour Switch ► AeroPress / Cafflano Kompresso ■
■ ARCO1MP_ ► Brewista Stout Spout ► AeroPress / Hario V60 / Timemore French Press ■
■ Retired but functional: ■ Kinu M47PH ■ Kinu M38 ■ Porlex Tall ■ Tefal KI140D ■
■ ARCO1MP_ ► Brewista Stout Spout ► AeroPress / Hario V60 / Timemore French Press ■
■ Retired but functional: ■ Kinu M47PH ■ Kinu M38 ■ Porlex Tall ■ Tefal KI140D ■
22-09-2021, 14:11
22-09-2021, 19:38
Un pic de istorie... de care as fi vrut sa nu aflu...
https://dailycoffeenews.com/2021/09/22/9...of-coffee/
... cred ca era acolo first crack ca la artificii...
https://dailycoffeenews.com/2021/09/22/9...of-coffee/
... cred ca era acolo first crack ca la artificii...
23-09-2021, 00:03
Lelit PL41TEM + Eureka Mignon SD , sita IMS 12/18 g / Ascaso 14-20 g
23-09-2021, 11:39
Ce chin pe bietii oameni... n-as vrea sa lucrez acolo...
...or fi gustat cafea adevarata in viata lor ?
...or fi gustat cafea adevarata in viata lor ?
23-09-2021, 11:44
Cum scriu in tabelul ala la final numai 5 / 5 / 5 /5 un fel de Nadia Comaneci cu 10 / 10 / 10
#Lelit Bianca V3 Black #EK43S + SSP & Titus carrier #Honne Slim #Kinu Titan #Barbro Tamper
23-09-2021, 12:07
Pai e nota separata pentru robusta si arabica... si se aduna :D
23-09-2021, 12:07
Aia sunt actori, greu selectati si foarte bine platiti.Oameni capabili sa-si reprime orice reactie indiferent de ce inghit. Nu cred ca vreun degustator autorizat isi pune intr-un pericol asa de mare, papilele si reputatia. :D
23-09-2021, 12:19
01-10-2021, 14:33
La noi nu ajunsera, sa masoare cantitatea de obsesie pe cap de espressoman ...
https://brewsmartly.com/most-coffee-obsessed-cities/
... cred ca bula noastra acoperea Europa :D
https://brewsmartly.com/most-coffee-obsessed-cities/
... cred ca bula noastra acoperea Europa :D
01-10-2021, 15:01
V-a scapat asta sau nu am vazut eu?
https://degustam.ro/nestle-a-lansat-in-r...y-nescafe/
Parca vad sute de cafenele cu o proaspat prajita langa Lavazza lor..
https://degustam.ro/nestle-a-lansat-in-r...y-nescafe/
Parca vad sute de cafenele cu o proaspat prajita langa Lavazza lor..
#Lelit Bianca V3 Black #EK43S + SSP & Titus carrier #Honne Slim #Kinu Titan #Barbro Tamper
A fost postata la cafenea prajire. Cu comentariile de rigoare.
Cafea proaspat reincalzita vrei sa zici
Cafea proaspat reincalzita vrei sa zici
01-10-2021, 15:12
Ezac!
#Lelit Bianca V3 Black #EK43S + SSP & Titus carrier #Honne Slim #Kinu Titan #Barbro Tamper
01-10-2021, 19:32
(04-11-2019, 17:35)HoratiuC Wrote: Accademia del Caffè Espresso By La Marzocco
S-a deschis azi publicului...
https://dailycoffeenews.com/2021/10/01/l...he-public/
03-10-2021, 11:36
Sper sa nu apuc... apoca(feua)lipsa descrisa mai jos...
https://www.bbc.com/future/article/20210...e-luxuries
https://www.bbc.com/future/article/20210...e-luxuries
03-10-2021, 11:44
Are experimental processing flavours too dominant?
I have been thinking about this recently as we taste more samples than ever before with strong anaerobic processing flavour profiles.
It reminded me of the debate around naturally processed coffee that was prevalent when I first got into coffee. The debate centred around two ideas, the first being if a heavily fermented natural was in fact a “defected” coffee, then secondly and perhaps more interestingly, the question of whether the strong process flavour masked “terroir” and character.
Anaerobic Processing
High quality washed coffee accounted for the majority of high scoring lots. Inherently, the washed process helps with quality control as poor quality quakers (unripened beans) rise to the top during the process. Natural coffee is in many ways a more basic process and has plenty of risk for the quality of the batch.
In the past decade, technology and development, as well as continued refinement, have created high quality naturals that don’t just taste big and boozy.
There are also of course all sorts of variables to control during processing and a “natural” process isn’t just a “natural”. In fact, “honeys” and pulped processed lots etc. are all really a form of natural too, just with varying amounts of the mucilage left on. One can also split the process up and mix washed processing with natural techniques. There is more and more focus on experimental processing than ever before.
The general discussion though, is regarding a range of fermentations and the resulting impact on cup profile. I think we can safely say that naturals and the like, as well as anaerobic processes, have become part of the coffee menu and although there are detractors, the flavours they produce can be and are now often scored as positive around the world.
The line where a flavour aspect of the process actually becomes a negative taint is still something being defined, with acetic acid (vinegary) notes often resulting in agreement of “too much sourness” or “overly fermented”. Of course there is subjectivity and preference here as you would expect.
The challenge with any new approach to coffee processing is a lack of benchmarking. Of course, the first thing we tend to do is decide if we think it tastes good or not. After this and over time, as we start to taste more and more of the process in action, we start to experience a more nuanced consideration of the process and how it integrates with the other elements of the coffees provenance.
By this, I mean that the first time you taste the profile you wonder how much comes from the other aspects of terroir, in particular the varietal/cultivar. When you taste more and more coffee utilising a similar method, you can begin to see how much is actually the process. For example, I have had several thermal shock coffees now of different cultivars that all taste very similar. Now, this could be that the bacteria and microbes present in the farms using this method in Colombia are producing distinctive results, which is in and of itself interesting.
I remember a coffee buyer once explaining how the differences on a mountain, lot to lot, could be better discerned with the washed process. I guess it’s a bit like setting a variable so one can look at the others more.
Washed Processing
When tasting Esmeralda Special, the natural Gesha was extremely good but it didn’t taste as unique in comparison to other farms, whereas the washed lots had a more individual profile (Esmeralda Special Washed Gesha will be showcased as our next Limited Release Rare).
It's important to note also that there are lots of nice but not outstanding washed profiles and the success of a processing style does seem to vary greatly farm to farm.
Anaerobic processing is a term we have all seen more and more. The main concept here being that by fermenting the coffee in an oxygen free or reduced environment, the bacteria and yeast reactions are slower and of a different nature based on the microbiology that happens in such an environment. Of course, there are many other processes and variations of processes that are being explored, but this is one that has become quite common, and its interesting to see a flavour profile go from being uncommon and “exotic” to more prevalent. I am finding myself tasting more and more of these on cupping tables and the flavours can and are often very strong and dominant in the cup profile.
Washed Processing
I find myself thinking back on the debates around naturals from 10-15 years ago and feel I understand the love of washed coffees more than ever. Saying that, I also see how much natural processes have evolved from being overwhelming to creating more nuanced cups. I might even say I think anaerobic has a stronger flavour than natural...maybe haha! But I do like the anaerobic cups where it modulates complexity and acidity in a perceivable but non-overwhelming way.
We will always encourage exploration, experimentation and innovation in coffee at all levels. The natural process of following a new innovation or trend is one of refinement though, as we may see in anaerobic coffees too as the shock and awe of the big new flavours subsides.
Have a great Sunday!
Yours,
Maxwell
I have been thinking about this recently as we taste more samples than ever before with strong anaerobic processing flavour profiles.
It reminded me of the debate around naturally processed coffee that was prevalent when I first got into coffee. The debate centred around two ideas, the first being if a heavily fermented natural was in fact a “defected” coffee, then secondly and perhaps more interestingly, the question of whether the strong process flavour masked “terroir” and character.
Anaerobic Processing
High quality washed coffee accounted for the majority of high scoring lots. Inherently, the washed process helps with quality control as poor quality quakers (unripened beans) rise to the top during the process. Natural coffee is in many ways a more basic process and has plenty of risk for the quality of the batch.
In the past decade, technology and development, as well as continued refinement, have created high quality naturals that don’t just taste big and boozy.
There are also of course all sorts of variables to control during processing and a “natural” process isn’t just a “natural”. In fact, “honeys” and pulped processed lots etc. are all really a form of natural too, just with varying amounts of the mucilage left on. One can also split the process up and mix washed processing with natural techniques. There is more and more focus on experimental processing than ever before.
The general discussion though, is regarding a range of fermentations and the resulting impact on cup profile. I think we can safely say that naturals and the like, as well as anaerobic processes, have become part of the coffee menu and although there are detractors, the flavours they produce can be and are now often scored as positive around the world.
The line where a flavour aspect of the process actually becomes a negative taint is still something being defined, with acetic acid (vinegary) notes often resulting in agreement of “too much sourness” or “overly fermented”. Of course there is subjectivity and preference here as you would expect.
The challenge with any new approach to coffee processing is a lack of benchmarking. Of course, the first thing we tend to do is decide if we think it tastes good or not. After this and over time, as we start to taste more and more of the process in action, we start to experience a more nuanced consideration of the process and how it integrates with the other elements of the coffees provenance.
By this, I mean that the first time you taste the profile you wonder how much comes from the other aspects of terroir, in particular the varietal/cultivar. When you taste more and more coffee utilising a similar method, you can begin to see how much is actually the process. For example, I have had several thermal shock coffees now of different cultivars that all taste very similar. Now, this could be that the bacteria and microbes present in the farms using this method in Colombia are producing distinctive results, which is in and of itself interesting.
I remember a coffee buyer once explaining how the differences on a mountain, lot to lot, could be better discerned with the washed process. I guess it’s a bit like setting a variable so one can look at the others more.
Washed Processing
When tasting Esmeralda Special, the natural Gesha was extremely good but it didn’t taste as unique in comparison to other farms, whereas the washed lots had a more individual profile (Esmeralda Special Washed Gesha will be showcased as our next Limited Release Rare).
It's important to note also that there are lots of nice but not outstanding washed profiles and the success of a processing style does seem to vary greatly farm to farm.
Anaerobic processing is a term we have all seen more and more. The main concept here being that by fermenting the coffee in an oxygen free or reduced environment, the bacteria and yeast reactions are slower and of a different nature based on the microbiology that happens in such an environment. Of course, there are many other processes and variations of processes that are being explored, but this is one that has become quite common, and its interesting to see a flavour profile go from being uncommon and “exotic” to more prevalent. I am finding myself tasting more and more of these on cupping tables and the flavours can and are often very strong and dominant in the cup profile.
Washed Processing
I find myself thinking back on the debates around naturals from 10-15 years ago and feel I understand the love of washed coffees more than ever. Saying that, I also see how much natural processes have evolved from being overwhelming to creating more nuanced cups. I might even say I think anaerobic has a stronger flavour than natural...maybe haha! But I do like the anaerobic cups where it modulates complexity and acidity in a perceivable but non-overwhelming way.
We will always encourage exploration, experimentation and innovation in coffee at all levels. The natural process of following a new innovation or trend is one of refinement though, as we may see in anaerobic coffees too as the shock and awe of the big new flavours subsides.
Have a great Sunday!
Yours,
Maxwell
Espresso: Vesuvius Evo Leva + Zerno Z1 SSP HU, Pullman BigStep 54.9mm (custom made), BooKoo Mini scale
Brew: V60 porcelain/Gabi/CT62 + Zerno Z2 SSP Brews, Bookoo Ultra scale, Timemore ProX kettle
Travel: Hario Alpha, Outin Nano + Femobook A2
Brew: V60 porcelain/Gabi/CT62 + Zerno Z2 SSP Brews, Bookoo Ultra scale, Timemore ProX kettle
Travel: Hario Alpha, Outin Nano + Femobook A2
03-10-2021, 13:57
Quote:Are experimental processing flavours too dominant?
Da.
03-10-2021, 15:11
04-10-2021, 10:18
05-10-2021, 13:02
07-10-2021, 17:09
Daca mai e cineva care nu a citit: https://thecafe.ro/unde-sunt-ai-nostri/
Aeropress, V60, Kalita wave, Kinto 01, Hario Syphon, Gabi Master A, Comandante Nitro blade, Hario v1 scale, Acaia Pearl, Acaia Lunar, Synesso, Mythos 1
08-10-2021, 13:09
Espressor: Lelit PL41TEM , Rasnita: Baratza Sette 270wi, Sita : Ascaso
08-10-2021, 18:21
Pai... youtube este parte din media, si este despre cafea... deci e bine.
Chiar si ghilimelele la coffee expert sunt puse bine :D
Chiar si ghilimelele la coffee expert sunt puse bine :D
11-10-2021, 21:48
Lelit PL41TEM + Eureka Mignon SD , sita IMS 12/18 g / Ascaso 14-20 g
LMLM (slayer mod) + Bentwood | Hario V60/Nel Drip+Aergrind
(ex: Brewtus IV, Lelit PL41EM, Gaggia Gran Style, Honne, Kinu M47, Sette 270Wi, Porlex)
(ex: Brewtus IV, Lelit PL41EM, Gaggia Gran Style, Honne, Kinu M47, Sette 270Wi, Porlex)
12-10-2021, 20:51
Espressor: Lelit PL41TEM , Rasnita: Baratza Sette 270wi, Sita : Ascaso
12-10-2021, 21:52
Tot din acelasi ciclu... "si presa ne invata pe noi..."
https://www.mediafax.ro/publicitate/p-es...e-20297573
https://www.mediafax.ro/publicitate/p-es...e-20297573
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