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Q&A - Rate of Rise After Crack & Development Time Theories

Posted by Patrik Rolf Karlsson on


We're back with another video in response to your question, sent to us directly via our YouTube, Facebook and Instagram accounts. This is the third question and response, sent in by Tan, who asked "Is the bean rate of rise, after first crack, important to you and if so why? What are your thoughts on development time and how do you determine the length per profile?" In this video Patrik addresses the question at hand, giving some further insight on our current approach to time after crack, as well as how this advice may differ depending on your roast machine and hardware.

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World Brewers Cup Recipe - Final Round - Patrik Rolf

Posted by Patrik Rolf Karlsson on


This week Patrik demonstrates the recipe and technique that he most recently used when competing in this year's Brewers Cup Final. We made a brewing device specifically for the competition, with the intention of producing a very distinct final cup. The recipe and technique were then designed with the shape and function of the brewer in mind, and in this weeks video, we'd like to show you an example of the dosing and pouring structure we prefer. If you're curious about the April Brewer, make sure to check back to this channel and our website in the future as there is certainly more to come regarding this topic

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Tips and Tricks When Roasting on a Loring Smart Roaster - Part 2

Posted by Patrik Rolf Karlsson on


This week Patrik revisits one of our fundamental topics, how to optimise your approach to roasting coffee when using a Loring Smart Roaster, as we return with part 2. The design and operation of this particular roast machine is very different to the silhouette of a traditional drum roaster, and this week we're discussing the position of the cyclone in relation to the generation of thermal energy as well as the importance of getting to know your probes/thermocouples and calibrating to their response. We'll be sure to return with more information and discussions about roasting shortly, feel free to request a part 3 if you've been enjoying the information so far. We're always interested in hearing what topics you're most...

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Coffee Subscription June 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 first of our Kenyan releases from the fresh harvest. This is the first year that we're able to work with this phenomenal AA selection from the Gathiruini Factory, on the slopes of the Aberdare mountain range. This particular lot, a selection of SL28, SL34 and Ruiru 11 varietals, is our first Kenyan release from the recent harvest and...

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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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Introducing April Athletes

Posted by Patrik Rolf Karlsson on


As you may know, if you've been following us for a short while already, we're very enthusiastic about competing in coffee competitions. We believe that competitions only stand to make us stronger and more competent professionals, and we're very aware that a large amount of learning and development can come during preparation and training for upcoming events. April Athletes brings all of this together, inviting a select group of coffee professionals to share their learning and approach towards competing with open training logs and honest discussions about their thoughts and motivations. The initial group of competitors will be participating in multiple disciples such as brewing and roasting, and we look forward to sharing our learning and discussing our strategies and...

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Why Bloom Coffee When Brewing?

Posted by Patrik Rolf Karlsson on


This week, Patrik is back in the roastery to discuss his thoughts regarding blooming coffee. It's a technique that the majority of coffee professionals are accustomed to doing when brewing, but what are the benefits to cup quality? As always, there are many variables to consider such as roast degree/freshness as well as brew method. In this weeks video, Patrik discusses the topic as a whole as well as providing his particular opinion on the subject.

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Brewing Espresso with Pinar Misirdal Turkish Barista Champion

Posted by Bhavin​ Metizsoft on


  This week, Patrik joined Pinar Misirdal behind the bar in Doha, Qatar. Whilst Pinar begins to prepare for her upcoming competition in September, we thought we'd join the process and provide you with an insight into her espresso brewing preferences. 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. In this weeks video we discuss the topics she finds most important to consider when brewing espresso and preparing for competitions.

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Coffee Subscription May 2019 - Kochere-Boji from Ethiopia

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 first of our Ethiopian releases from the latest harvest. This particular coffee is no stranger to us, as this is the second year in a row that we're working with it. Grown at an altitude between 2100-2300 meters above sea level, and comprised of local heirloom varietals, this lot has been processed at the Boji washing station and...

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Sustainable Profile Project with Alejo Castro, our Sustainability Project

Posted by Patrik Rolf Karlsson on


In this video, we're at the Volcan Azul Estate in the beautiful Alajuela Province of Costa Rica, this time joining Farmer and Owner Alejo Castro at his coffee estate for a conversation about our sister project Sustainable Profile. We believe everyone should know everything about the coffee beans they are working with, in their shops or brewing at home. Together with Alejo, using our Sustainable Profile Project as a base, we are researching new and more Sustainable Varietals that will improve his yields, quality and minimize the risk of plant diseases. The aim of this project is to in the future involve more of the farmers we work with here at April. The farmers are the most exposed and lowest paid...

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