What is your favorite Brew Method and why? My favorite brewing method is what we use in our café, Using the Tetsu Kasuya V60 paired with a Lily Drip with the ratio of 1/13, 20grams of coffee and 260ml of...
What a great start of the day! I just received the geisha village last week, one of my Absolut favorite coffees. Two years ago was my first time tasting this amazing coffee in Amsterdam at 4850. Now having it on...
Continuous Learning that shapes our own Philosophy and Approach Most of us start our journey by being curious on how interesting coffee is, by the time we discover, learn, and slowly digest how complex the world of coffee is, we...
Hello, it’s me, Erik. This log, I would like to talk about how I brew now. My brew every morning is through the following: V60 (02) - CeramicsI use 20g of coarse grinding coffee, to 300g of water, separated into...
For the past three years, I have been using coffee beans from April. During this period, I have grown to become accustomed to the beans they use and as a result, very comfortable and knowledgeable regarding the capability of the...
For a few years, I am competing in coffee competitions. In 2018 I competed in the brewers' cup, and I became 4th. I was a little disappointed that I did not make it in the top 3. Two days later...
This is the latest Brewing approach from Michael using April Roasted Gesha Village Gesha, Natural Processed 1931 from the Surma block, lot #87 First pour: 40gr over 10 seconds for blooming Second pour: at second 20 - 120 gr very...
How I start preparing my brew recipe also depends on the coffee I’m using. For example, when I approach a natural coffee I know that naturals generally contain higher amounts of perceived sweetness and body. So I’ll approach that but...
Structuring my work & training Structuring my work & training. It’s very easy to start procrastinating and lose track of your training when you have a lot of time ahead of you but as an independent, you can’t rely on...
