Coffee beans are seeds that grow inside of a coffee cherry. We usually only use beans from the cherry but actually a lot of the taste of the coffee comes from the fruit. During recent year or so, the coffee world has realized that we are able to use the fruit as well. I think we’re on a verge of a real game changer.
Pairing wine and food has been done for centuries. Fine dining restaurants have specific persons, usually called sommeliers, doing that job so why wouldn’t cafés do the same thing?
How to brew good coffee? This is the most common question that I get asked when I tell people what I do for living. So I decided to make a blog series where I go through different aspects of brewing good coffee. Let’s start with the fundamentals. These three things are always important when brewing good coffee, whether we are talking about filter coffee, espresso or traditional pot coffee.
Coffee is a very complex and multidimensional thing and just like in human relationships, you must really get to know it before you can understand it. There are a lot of things that affect the taste of your coffee, and I wanted to tell you shortly about some of those things. So sit back, relax and start deepening your relationship with coffee.
Coffee beans from African countries are my favourite. What triggered me when I first tried African coffee beans, was that the coffee did not taste like coffee at all. Africa, more specifically East Africa, produces some of the world’s most distinctive coffees characterised by vivid floral, fruit, and wine tones with rich acidity. All in all, African coffee beans are packed with taste! I encourage everyone to start exploring and enjoying African coffees because of their wide taste profile.
Processing coffee so separating the coffee cherry’s fruit flesh and skin from the coffee beans is one of the most crucial aspects of farming coffee. How to coffee is processed can have a dramatic effect on the resulting cup and nowadays roasters and baristas are concentrating on coffee processing to describe the coffee. Also, lately it has become more and more popular that the farmers have started to experiment with new coffee processing methods such as anaerobic fermentation. Let’s go through the most common coffee processing methods.
I had the pleasure of chatting with The Barn Berlin’s roaster Jessica Greene. She has worked for 4.5 years at The Barn, which is regarded as one of the most advanced roasteries in the world.
Just a few months ago, I had one of the biggest highlights of my coffee career. Participating in the Lithuanian Barista championship I won the second place in the competition.
Learn how to make cold brew coffee by using Toddy. How to video & instruction how to prepare the coolest coffee drink!
There is a saying in Finnish “cleanliness is half of the meal”. I know it doesn’t make any sense in English but the message is important. Cleaning your espresso machine might the most boring part of being a barista but it is really important. You are not able to get great tasting espresso if you don't clean your espresso machine properly and daily! Let's check how to clean your espresso machine.
Are you new to milk steaming or are struggling with milk steaming to create the perfect micro foam? Steaming milk with seem hard at the start but milk steaming is easy and simple once you master few basic tips. Here are our tips how to steam the perfect milk and create microfoam.
Latte art most likely the most exciting thing to learn for a barista but on the other hand latte art isn't easy. We have made some latte art videos for you to check out and we hope these latte art videos help you to become better at pouring latte art.
Cold brew is fun because it works perfectly in many different coffee recipes. Cold brew coffee is strong and that gives flexibility to mix it with various flavours. Here's some inspiration for your summery cold brew drinks!
Cold brew coffee is perfect drink for hot summer days but why you should definitely sell it in your café? Here are my four reasons why every café should sell cold brew coffee throughout the year!
