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Discussing Coffee Roasting and Flavour Modulation with Rob Hoos

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This week, we're revisiting our Podcast series with one of the industry's most prominent roasting consultants, Rob Hoos. Rob is a familiar face to Loring Smart Roast owners, and his book 'Modulating the Flavor Profile of Coffee' has generated discussion and learning within the coffee roasting industry since its release back in 2015. We discuss his work with Nossa Familia Coffee in Portland, how his interest in coffee developed as well as delving into his theories on coffee roasting and operating the Loring Smart Roaster. We apologise for the technical problems with this edition of the podcast, we hope that can you enjoy this episode despite the fluctuations in audio and visual quality.

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Debating Coffee Competition Philosophies with Barista Champion Ben Put

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This time around, we joined Ben Put of Monogram Coffee Roasters in Calgary, Canada. Ben has reached the final round of the World Barista Championships on several occasions and has a distinct pedigree and reputation. One of the most innovative and dynamic competitors in the game, Ben has always brought something new and exciting to each competition he's been a part of. He's responsible for several coffee trends, at least within the competition format, and it was our pleasure to sit with him for the latest episode of Coffee with April.

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Q&A: How Can We As a Roastery Maximise Efficiency

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This week, we're revisiting our Q&A format answering another question from our viewers; 'Q&A: How Can We As a Roastery Maximise Efficiency?'There are many different production models to choose from when building a roastery structure, and many variables to be aware of. We chose to build a system which sacrifices flexibility during production day but achieves a high level of efficiency, a focus on the quality of output and a reduction in human errors.

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How to Brew Coffee Using a LilyDrip with April Athlete Giorgio Visitacion

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This week Patrik joined April Athlete Giorgio Visitacion in his coffee bar in Cebu, The Good Cup Coffee Co, exploring how to get the best out of the LilyDrip tool when brewing V60. This video features Giorgio's V60 recipe, brewed using a Tetsu Kasuya Hario V60, as well as his pouring techniques and interval times. This is the brew method most commonly used behind the bar at The Good Cup Coffee Co. Patrik and Giorgio also discuss the advantages of this brew method, as well as discussing their motivations for competing and their future plans for the Brewers Cup competition.

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How we Make Modern Espresso

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This week, Patrik is breaking down our approach to modern espresso, displaying our techniques and featuring a recent recipe we were very happy with.Espresso has seen many evolutions over the years, with some trends following on from the ever-accelerating technological advancements made within the industry, whereas other trends have been more closely related to processing methods or even WBC routines.In this weeks recipe, Patrik describes his thoughts and feelings on the topic of modern espresso and provides a recipe for you to try yourselves too.

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Let's Start a Discussion About Anaerobic Processed Coffee

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This week, we would like to start a discussion about a more recent trend we've seen in processing green coffee.Anaerobic fermentation is not a new technological innovation, in fact, it has been successfully utilised in wine production for many years now. As the name suggests, anaerobic fermentation requires an oxygen-free environment, and in some cases, this method will include the technique of replacing the oxygen within the environment with carbon dioxide. The coffee fermented within these ideally hermetic environments can be pulped, or in the case of carbonic maceration processed as whole cherries.We have observed that coffee processed in this manner can take on particular flavour attributes and distinct characters, however, there are many risks when processing coffee using these...

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Tips & Tricks - How to Win a National AeroPress Championship

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  This week, Patrik joined Rasmus at the roastery to discuss our latest win in the Danish AeroPress Championships, unpacking Rasmus’ recent performance, recipe and technique. There are many things to think about when competing in an AeroPress championship, such as how to evaluate the coffee, choosing your style of techniques and recipes as well as controlling the variables you have access to such as water, grinders, and additional coffee tools. In this weeks episode Rasmus discusses his approach, and demonstrates his recipe and techniques. We’ve tried to cover all of the bases during this discussion, but if there’s something that we’ve not explained in detail that you would like to learn more about, please write your questions in the...

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Coffee Subscription October 2019

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This week, Patrik is exploring the latest coffee we’ve had the pleasure to send out to the members of our monthly coffee subscription. Our selection for this month, an elegant Ethiopian natural processed coffee, is interesting for a number of reasons. First off, this coffee is the first that we’ve sourced from a Single Farmer in Ethiopia. This is something that we wanted to achieve this current purchasing season, and thanks to our partners on the ground, METAD, we have been able to actualise this. Secondly, this is the first Ethiopian natural that we have worked with in quite some time, but we have plenty of reasons for choosing it. Watch this weeks video for an explanation of what a...

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Reflecting on our Performance in the Danish Coffee Roasting Championships

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This week, the team met at the roastery to discuss our recent participation in the Danish Coffee Roasting Championships.We were very pleased to secure 1st and 2nd place in this year's national championships, and we took a few moments to reflect on our successes and failures as well as putting together some key recommendations for anybody interested in competing themselves.There were many things that we didn’t explore fully, so if you have a particular interest in a specific area of the competition feel free to leave your question in the comments below or contact us directly.

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How to Dial-in Espresso with Pinar Misirdal

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This week, Patrik was back behind the bar with Pinar Misirdal in Qatar for another session brewing Espresso together. Having competed at the World Barista Championships in Amsterdam last year, as well as participating in National Championships for the last few years, Pinar is more than knowledgeable about brewing espresso. We decided to set her a new challenge, dialing in different profiles of coffee during a 10-minute window, and we're sharing the session with you here. We hope that you find this collaboration interesting and informative, and make sure to leave any questions for Pinar or Patrik in the comments section below.

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