Your Cart

Training Log #8 by Pinar Aktepe - Which is your favorite Coffee Grinder?

Posted by GenovaWebArt Collaborator on


I haven't tried that many different grinders, but my favorite is Mahlkonig EK43.The most important thing for me is the ease of use, and that I don't waste coffee while changing settings. With minimal changes, I can reach the result much easier. I think it is a great advantage that I can use it for both espresso and pour-over.I haven't explored many other grinders since the EK43 is my favorite and gives me the result I want. There are a lot of different grinder options, and it's almost impossible to try them all. I think these kinds of posts are crucial so that we can start a discussion in the industry. Knowledge can be obtained not only by trying but...

read entire article

Training Log #2 by Júlia Fortini Souza - Which is your favorite Coffee Grinder?

Posted by GenovaWebArt Collaborator on


My current favorite grinder for filter coffee is the Comandante Hand Grinder. When I first got to know the Comandante and got to handle it in the World of Coffee in Dublin a few years ago, I was surprised by how easy it was to grind (for a hand grinder it is amazingly soft and fast) and how consistent the grind was. Another factor that caught my attention is how you can easily adjust it and clean it! When I want to test different grinders, I usually choose the same coffee and choose one recipe for the V60. I try to grind the "same" in all the grinders. After brewing, I then evaluate the result in the cup, which cup...

read entire article

Training Log #6 by David Train - My Current Competition Brewing Recipe

Posted by GenovaWebArt Collaborator on


Currently, I have two similar recipes. They are both depended on the roast of the coffee, solubility, and freshness.I will vary between 4 or 5 pours. Using 15g - 16g finely ground coffee. Also with water weight of 240ml - 250ml. Averaging 205ml - 215ml. These recipes only work to my knowledge with specific coffees, due to high solubility from processing.*First recipe*30ml bloom wait to 30 seconds.30ml second bloom at 30 seconds.40ml pour at 1 minute100ml at 1:1550ml at 1:45*Second recipe*30ml bloom wait to 30 seconds.30ml second bloom at 30 seconds.130ml pour at 50seconds70ml at 1:1550ml at 1:45Total brew time 2:10-2:20 Two 30 ml blooms allow the coffee to degas, allowing the water to fill the air pockets creating a...

read entire article

Training Log #5 by Muhammad Fakhri - Which is your favorite Coffee Grinder?

Posted by GenovaWebArt Collaborator on


  1. Which is your favorite grinder? My favorite grinder is the Comandante C40 Nitro Blade. The reason for that is that it is straightforward to use and is easy to travel with. The results of the grinder are also precise, and even I dare to compare it with EK43. This conical burr the grinder is capable of producing particles with excellent consistency.   3. What do you do when you want to test different grinders? To compare and test several grinders, I try to brew one coffee of the same origin with almost the same grind size between each grinder and then see the results. I will choose the most exciting results with a relatively good complex level. After...

read entire article

Training Log #7 by Pinar Aktepe - My Competition Philosophy

Posted by GenovaWebArt Collaborator on


I'm always trying different and delicious beans, but it's complicated to choose beans for the competition. I'm not saying it has to be expensive, but it has to be more than delicious. There are many competitors in the world every year. The challenge is to find a coffee that hasn't been used before in competition. One of the most important things for me is to be able to feel comfortable with the coffee I'm serving, the story and the coffee need to reflect me in a sense. I think competing is not just about focusing on winning. It's about sharing new and exciting ideas :). Above all, it needs to be honest. It's crucial to find a roaster and coach...

read entire article

Training Log #1 by Julia Fortini Souza - Beginning to Practice!

Posted by Bhavin​ Metizsoft on


As soon as I decided I was competing in the Brewers Cup, I started thinking about all the possible variables for the competition. Coffee sourcing, brewing method, brewing technique, water flow, water temperature... There are so many variables that need to be structured - but one step at a time! I decided I would put in some training time every day and dedicate my time to either practicing or studying. One of the first things Patrik helped me with was look over my past presentation in Brewers and correct a few errors that were made, and that made a difference. I started to watch presentations in the World Brewer's Championships and taking notes. I basically paying attention at the order...

read entire article

Training Log #2 by Niall Curran - My current competition brewing recipe

Posted by Bhavin​ Metizsoft on


I have always been quite flexible with my recipes for brewing, yet for the most part, I prefer to keep it quite simple. There can be a tendency to get a little carried away and I often prefer to focus on the coffee itself.Despite this, I have lately been making a lot of Kalita brews and even adjusting my techniques because of this. For the most part, I have always been a "V60 Man" I love the cleanliness of the brew but also the ease that one can brew with it. Switching to the Kalita wave, shouldn't be that big of a change but to me it is, everything is how it pours, settles, collects water etc is very very...

read entire article

Training Log #5 by Giorgio Bernardo - Exploring the taste of different Coffee Roasters

Posted by Bhavin​ Metizsoft on


How tasting different coffees from different roasters helped me open up my perception in coffee more. For the past weeks, I've been tasting and brewing coffees from different roasters (April Coffee, Gardelli, Cupping Room HK, and many more) and every time I brew each coffee I always learn from the results on how I brewed it, and it is giving me a better idea on how it was being roasted and how good the quality of the coffee is from the origin itself. This practice of tasting more is driving me to be more curious about how each coffee is being roasted and sourced. It is also pushing me to experiment more on different brewing approach because I believe that brewing...

read entire article

Training Log #5 by Simon Gautherin - Preparing for the Aeropress Championship

Posted by Bhavin​ Metizsoft on


Brewing with the Aeropress:As I’m currently preparing the New South Wales regional Aeropress championships, I decided to structure my analysis and improve my methodology when it comes to getting the best out of a brew.I already posted about the framework I use to assess a coffee and which criteria I’m looking at during that assessment.This is how I break down the different variables that I tweak to change the brewing equation when using the Aeropress:-Brew ratio -Dose -Yield -Bypass -Steep time/Blooming-Water -Temperature -Mineral content-Grind -Size/setting -Uniformity/particle distribution/sifting-Turbulence -Pouring agitation -Manual agitation-Miscellaneous -Type of filter -Decanting/double filtrationIt gives us 12 variables to control when we’re brewing with the Aeropress. In general, I wouldn’t advise changing more than one variable at the...

read entire article

Training log #4 by Muhammad Fakhri - My current competition brewing recipe

Posted by Bhavin​ Metizsoft on


My Current Competition Brewing Recipe:  The coffee that I used in WBrC 2019 is Finca Deborah Afterglow. This coffee is fromPanama, located in Boquete, Chiriqui Province. Managed by Jamison Savage as the producers. This coffee has a light roast profile and roasted for 5 minutes in ikawa with roasting development is 18%. My roaster chose this profile to balance the acidity and the mouthfeel. The longer development time helps to improve the complexity and sweetness while maintaining the floral aroma from this coffee.The brewing device that I used is V60 Dripper, wherein the dripper can distribute water more evenly and centrally so that flavor becomes more clean, complex, andpronounced. The dripper made from plastic does not absorb heat so the...

read entire article