Blog

The coffee recipe for the Kalita with our El Salvador - Los tres potros filter coffee is very simple and goes as follows: Step 1 Grind 15 grams of El Salvador- los tres potros. Step 2  Put your Kalita with the filter paper on a scale, add the...

The coffee recipe for the Chemex Coffeemaker with our Ethiopia - Guwacho filter coffee is very simple and goes as follows: Step 1 Grind 15 grams of Ethiopia - Guwacho filter coffee. Step 2  Put your Chemex coffeemaker with the filter paper on a scale,...

The coffee recipe for the V60 with our Costa Rica - San Isidro filter coffee is very simple and goes as follows: Step 1 Grind 18 grams of Costa Rica - San Isidro filter coffee. Step 2  Put your V60 with the...

Coffee myths certainly exist. And they are probably fed by the hype we have seen in recent years. In this blog we will debunk the following common misconceptions about coffee: 'The best coffee comes from Italy!' 'Kopi Luwak is the best...

In this blog we will talk about milk alternatives for your cappuccino. Until a few years ago, most cappuccinos were made with cow’s milk. Through recent times we as consumers have become increasingly aware about the sustainability of our consumption...

Latte art is primarily a nice way of offering your customers a little recognition, a ‘Thank you for drinking coffee with us.’ It is also a way to give a really nice surprise to your guests at home. With latte...

There is no better way to pamper your guests or to win customer loyalty than by giving them a perfectly made cappuccino. But how do you make that perfect silky milk topping? Nice milk froth (or foam) should be thick,...

The Japanese Kalita coffee dripper is a less well-known coffee maker. It is comparable to the classic V60 but the shape of its filter base is different. The filter base is a horizontal, flat filter bed with a cross-section measuring...

In this blog we will talk about perfecting coffee extraction, more specifically over- and under-extraction. We'll explain the different parameters and their influence on flavour. The flow-through time is very important for a filter coffee’s flavour. The flow-through time is controlled...

Like acidity is bitterness another important component of coffee's flavour. A minimal level of bitterness is always present and is a positive trait, because it balances the acidity and ensures that it comes through less sharply. As soon as the bitterness level...

Acidity is an essential component in arabica coffees. One type has more acidity than the other, and it depends mainly on the variety, a mineral-rich soil and the altitude. To understand the acidity in coffee we advise you to keep...

Customer: ‘Good morning, I have heard that you have nice coffee. I would like a black coffee please.’ Barista: ‘Great, and which coffee would you like? An espresso or a filter coffee?’ Customer: ‘Filter coffee?’ (Frowning) ‘Oh no, I don’t...

As a coffee enthusiast, you're likely familiar with the difference between filter coffee and espresso. However, let's delve deeper into the specifics of this contrast in our blog. Join us as we clarify the nuanced differences between filter coffee and espresso. Water to coffee...

Table of Contents What is Cupping? How Do You Cup? Looking Smelling Add Water and Break the Coffee Crust Coffee Cuppings at Different Temperatures The Aftertaste What is a Q-Grader? 1. What is Cupping? Cupping or tasting coffee is a...