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Brewing

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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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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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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How we Brew Coffee with the Origami Dripper

Posted by Bhavin​ Metizsoft on


There are now many different brewing devices to choose from when selecting your ideal coffee brewer, with new concepts and designs now released on a regular basis. One particular device which has seen an increase in popularity recently, the Origami Dripper, was recently utilised by Jia Ning Du in Boston as a part of her World Brewers Cup 2019 winning open service routine. This week, Patrik explores some of the potential ways to use this brewer and explains why the versatility of the brewer may be its greatest strength.  

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Coffee Subscription August 2019

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This week, Patrik jumped back into the roastery to present our latest monthly Subscription release. Our subscription members receive between 1 to 5 bags of coffee every month, and we're committed to providing them with not only the highest quality roasted coffee but also offering access to our roasting specifications and an approach towards brewing. This month, we sent our members one of our first releases from our partner farmer in Costa Rica, Alejo Castro. The primary coffee this month, a Red Honey processed H1 varietal, is a beautifully balanced coffee with great cup quality benefiting from the excellent processing as well as the lineage of the varietal. H1 is a leaf rust resistant varietal, produced from a combination of...

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Introducing Filter Drip Packs

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This week, Patrik demonstrates our latest release. A Filter Drip Pack we've introduced to make brewing on the go that little bit easier and more convenient. Created for all of you travelers and jet-setters, those that wish to explore the world yet expect a tasty cup of Filter Coffee wherever you go. Our first release features two excellent Ethiopian coffees, a Naturally processed Surma Gesha from the Gesha Village estate as well as a fresh washed processed Ethiopian Heirloom from the Boji Processing Station in Kochere.

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Implementing Quality Control using Triangulation Cuppings

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This week, Patrik explains our approach to internal quality control as well as sharing one of the methods we've found particularly valuable recently. Cupping your profiles is a core practice of all coffee roasters, however, there are different ways to evaluate your profiles with some methods preserving more objectivity than others. By implementing triangulations you can develop confidence in your profiling, as well as creating more certainty that you're moving in the right direction without unconditional bias.

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Coffee Subscription July 2019

Posted by Patrik Rolf Karlsson on


This week, Patrik jumped back into the roastery to present our latest monthly Subscription release. Our subscription members receive between 1 to 5 bags of coffee every month, and we're committed to providing them with not only the highest quality roasted coffee but also offering access to our roasting specifications and an approach towards brewing. This month, we sent our members the only Bolivian coffee we've been working with this season. As a washed Gesha varietal, we were really curious about how the varietal would shine through the Bolivian terroir. It's been a really fun experience to roast this coffee. You can expect to find incredible sweetness for a washed processed coffee, more comparable to a natural coffee but still...

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Brewing New V60 Methods with Tetsu Kasuya - World Brewers Cup Champion

Posted by Patrik Rolf Karlsson on


Patrik joins Tetsu Kasuya in his beautiful shop and roastery, Philocoffea Inc, experimenting with a new V60 method as well as brewing some espresso and discussing roast styles. As World Brewers Cup Champion 2016, Tetsu is more than skilled at brewing coffee, and it was great fun to test his recent brewing method alongside him on the bar. In this video, you can find information about brewing styles and preferences, a short explanation of Tetsu's current espresso philosophy as well as an insight into his approach to coffee roasting. It was a huge pleasure to join Tetsu at Philocoffea Inc and we thank him for sharing his knowledge with us.

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