Coffee lovers, brace yourselves! The world of coffee is set to meet, greet, and taste in the beautiful city of Copenhagen, where the highly anticipated World of Coffee Exhibition is to be held in 2024. A city renowned for its rich culture, culinary delights, and world-class coffee scene, Copenhagen is the perfect venue for this grand gathering.
As an event that has been at the forefront of connecting coffee communities from around the globe, this exhibition is a must-visit for everyone who appreciates specialty coffee. You can expect to see a wide array of specialty coffee roasters, brewing equipment manufacturers, and other industry leaders. Among those attending, Bean Bros, a prominent local coffee company, will proudly represent its home city.
From the heart of Copenhagen, Bean Bros has made its mark on the coffee stage with its dedication to delivering freshly roasted coffee to customers' doorsteps. True to its commitment to supporting a diverse and sustainable coffee community, Bean Bros collaborates with a wide range of partner roasters, ensuring that their customers get to experience a rich variety of coffee flavors from around the world.
We will maximise this opportunity to showcase our curated coffees to those who are attending the exhibition. Whether you are a coffee enthusiast keen on exploring a world of tastes, or a professional interested in broadening your understanding of global coffee trends, Bean Bros' showcase is one you will want to take advantage of.
One of the highlights of Bean Bros' attendance at the World of Coffee Exhibition will undoubtedly be introducing new products from Varia Brewing. Known for its innovation and elegant design, Varia has carved a niche in the coffee equipment industry with products that elevate the coffee brewing experience.
The anticipation around the Varia 2024 product line is palpable, and the World of Coffee Exhibition provides the perfect platform to offer a sneak peek of what's to come. The blend of Varia's cutting-edge designs with Bean Bros' superior coffee selection promises a match in coffee heaven.
So, ensure you are in Copenhagen from the 27-29th of June 2024. Save the date, and prepare yourself for an unforgettable coffee experience. The World of Coffee Exhibition will be a fantastic platform to connect with coffee connoisseurs, industry professionals, and coffee lovers. Bean Bros look forward to welcoming you, sharing their world-class coffees, and offering a glimpse of the exciting new products from Varia.
Coffee, Copenhagen, and community - what more could a coffee lover ask for?
If you're looking for a straightforward and easy-to-make coffee option, then drip coffee is an excellent choice. This method involves brewing coffee by passing hot water through the ground coffee, which is then collected in a pot or glass carafe. Drip coffee makers are widely available in various sizes and designs, making them an accessible option for coffee drinkers of all levels. With a coffee maker, all you need to do is measure out the right amount of coffee grounds, freshly grind the beans, fill the machine with filtered water, and hit the start button. You'll have a hot cup of coffee ready to enjoy in just a few minutes. Whether you prefer a light or strong coffee, the drip method provides a simple and convenient way to make a great-tasting cup every time.
Drip coffee is a popular method to brew coffee, but what exactly is it, and how does it differ from regular coffee? This article will explore the definition what is drip coffee is and how to make the coffee using a drip coffee makers. Perhaps also to learn how to pull the perfect coffee.
Definition of Drip Coffee: Drip coffee is a method of brewing coffee by dripping hot water over ground coffee beans contained in a filter brewer. The brewed coffee is collected in a ceramic or glass carafe or a coffee pot.
Differences from Regular Coffee: Regular coffee refers to coffee that is brewed in any method, including drip coffee. The difference between regular coffee and drip coffee is in the brewing method. While regular coffee can refer to coffee brewed through methods such as a French press, espresso or coffee brewed on an automatic coffee machine. Drip coffee specifically refers to coffee brewed using the drip method such drip coffee makers.
Is pour over coffee the same as drip coffee? Pour-over coffee is not the same as drip coffee, although the names are often used interchangeably. Both methods involve brewing coffee by passing hot water through the ground coffee, but the main difference lies in how the water is delivered. Drip coffee is made using a coffee maker dispenses hot water evenly over the grounds. In contrast, pour-over coffee involves manually pouring the hot water over the grounds in a slow and controlled manner. The result is a cup of coffee with a unique flavor profile often described as brighter and more transparent than traditional drip coffee. Despite this difference, both methods can produce high-quality coffee if the proper brewing techniques are used.
A: Higher quality coffee: Drip coffee is often considered and made with higher quality coffee than other methods, such as instant coffee. This is because this brewing process allows the coffee grounds to extract and produce a richer, more flavorful coffee fully.
B: Lighter and cleaner flavor profile: Drip coffee has a lighter flavor profile than other brewing methods. This is because the water is slowly dripped over the coffee grounds, rather than rapidly pushing through them as with methods such as espresso. Another aspect to consider is that the flavor profile of Drip coffee is generally cleaner than the likes of French Press. Since the coffee is filtered through specially designed paper, it creates a clean and more transparent flavor profile
A. Equipment: To make drip coffee, you will need a drip coffee maker, fresh whole bean coffee, a coffee filter, hot water and coffee grinder.
B. Steps:
Fill the drip coffee maker with water (ideally filtered water) to the desired amount and the machine will heat the water.
Grind the coffee using an electric of manual coffee grinder.
Place a coffee filter in the filter basket and add the desired amount of ground coffee. Generally the usual coffee to water ratio is 60g coffee to 1l of water.
Turn on the drip coffee maker and let the hot water drip over the coffee grounds and into the carafe or coffee pot.
Once the brewing process is complete, pour the brewed coffee into a cup and of course enjoy.
A. Latte: A latte is not a drip coffee. A latte is a type of coffee drink that contains espresso, steamed milk, and foam.
B. Espresso: Espresso is different from drip coffee. Espresso is a method of brewing coffee that uses high pressure to push hot water through finely-ground coffee rapidly.
C. Americano: An Americano is similar to drip coffee, but it is made with espresso and hot water.
A. Healthiest coffee option: The healthiest coffee option is subjective and depends on personal preference and dietary restrictions. B. Healthiest way to drink coffee: The healthiest way to drink coffee is without added sugar or cream and in moderation.
A. Does it have milk: Drip coffee can have milk but does not have to. The most ideal way to enjoy quality specialty coffee brewed with the drip coffee maker is without added milk and super.
B. What is it called: Drip coffee with milk is often referred to as "coffee with cream" or "black coffee with milk".
A. No, drip coffee can have milk or other additives added to it. However, it is often referred to as "black coffee" when it is consumed without any milk.
Recap: In this article, we have explored the definition and differences of drip coffee from regular coffee, the special qualities of drip coffee, the steps to make it, and how it compares to other brewing methods. We have also discussed the health benefits and options for adding milk to drip coffee. B. Final thoughts: Drip coffee is a popular and delicious way to enjoy a cup of coffee, and with the right equipment and beans, you can make a high-quality specialty cup of coffee at home.
]]>This innovative grinder allows you to get precisely the grind you want, with stepless adjustment that is operated by turning the 30g hopper in the desired direction. With virtually endless particle size options, you have full control over your grind.
the VARIA VS3 was made with the user in mind. This sleek grinder takes up minimal counter space and can be easily stored away when not in use. However, if you prefer to store it out in the open, its modern design is sure to complement any kitchen decor.
First of all, the sloped geometry with a 76.5° acute angle eliminates the need to purge when grinding different coffees. This is because there is virtually no retention when using this grinder - meaning you'll get a consistent grind every time. Additionally, the VARIA VS3 provides a better workflow in relation to adding coffee to the hopper, making grind adjustments, and accessing the dosing cup. All of this adds up to a grinder that is easy to use and provides consistent, precise results. So if you're looking for an electric grinder that gives you full control over your grind, look no further than the VARIA VS3.
The designers of this amazing machine have truly thought of everything - making it the perfect addition to any coffee lover's kitchen. The VARIA VS3 Electric Grinder even has non-slip silicone feet installed on the base, ensuring that it stays in place while you grind. Are you intrigued? We thought so.
Pre order now to be amongst the first ones to get their hands on the stunning new grinder.
You will soon have the chance to get your hands on this grinder. All you need to do is sign up to pre-order, and you will be among the first to receive the VARIA VS3 when it becomes available. We know it will be a popular addition to our selection, so secure your place in line today. We can't wait to hear what you think of this amazing grinder once you've had a chance to try it out.
If you want to be one of the first to get your hands on the VARIA VS3 Electric Grinder, you can nor order it online here.
]]>We're going to explore how we can take coffee equipment we might already have and a few other bits and pieces and get to something surprisingly good. Now that isn't to say espresso machines aren't necessary or valuable. The magic of espresso is that it can extract all of the excellent-tasting soluble stuff from the ground coffee, using very little liquid. You can end up with a solid cup of Coffee that tastes fantastic, has great texture, and has some lovely crema. That's the magic of espresso. No other brew method can do an excellent job of getting the flavour out of the grounds with as little liquid. Let's say we've got a good burr grinder but one that can't do espresso like a little wilfa grinder.
We can still use a grinder like this to get something great. We're going to make very strong Coffee, but about half as strong as espresso. To get all of the good flavours out of the ground coffee that we're going to start with, we're just going to use a little more water. And that means we can use a, a pretty fine grind, but not as fine. We need a little bit of pressure in there to get the water through the grinds. For that reason, we will be looking at the Aeropress and the Mokka pot. Many people have these things that can brew surprisingly strong Coffee that tastes great. Once we've looked at how to get the best out of these. Then we're going to talk about foaming milk at home.
We're not going to get overly hung up on the definitions of a cappuccino, a flat white, or a cafe . We want you to make something everyone likes, which requires you to have a cup you desire of an appropriate size. Today we're trying to mimic an espresso in a way. So we'll start every time with 18 grams of ground coffee. Now in espresso, that would produce 36 to 40 grams of liquid. Here we're going to look more at 65 to 70 grams of liquid, using a little bit more water as a solvent to pull out some more flavour. That means we need some space in the cup for milk on top of that. So something in the six seven ounces, 180 200 mils. That size is a good place to start if you like the taste of Coffee.
But you can go a bit bigger if you like something a little softer, sweeter, and less intense. Let's talk about how we're going to brew the Coffee. First of all, let's talk grind size for the 18 grams of Coffee we're going to use each time we're going to be grinding pretty fine. We will be towards the limits of a typical cheap burr grinder. We need to have a little bit of texture to it. It shouldn't feel too fine in any way. It should feel between cast sugar and salt. It'll have a bit of texture, but on a ground like the Wil, you are down at pretty much the finest setting here. You want to be a bit coarser for these techniques if you're using a grinder that can go to an espresso setting.
These techniques will only work well if you're buying whole beans Coffee. It would be best if you had a grinder to make delicious Coffee.
Generally speaking, we will be speaking for espresso coffee. We would be picking an espresso roast style. They're typically roasted a little bit longer, deeper, and more developed to make them easier to extract with less water. If we brewed with a filter coffee, chances are we'd need to do a better job extracting it, and we'd have a very sour, unpleasant experience even when we've added our delicious sweet milk down the line. Let's start with the Aeropress. It claims it can make espresso. It can't. Espresso is quite a specific thing. Aeropress cannot make it. We cannot produce the pressures that is necessary.
Now, this is one of the few times where I'd advocate actually for brewing in what's called the inverted method. The conventional way to brew is to place this on the cup, add your Coffee, add your water, and do your extraction. What some people like to do, though, is called the inverted method, where you take the plunger, this becomes your base, and in here, you have a chamber where if you add water and Coffee, they can't go anywhere. That's what we're going to do this time. Do make sure it's plunged in a decent amount of the way. Be very careful so when you preheat the Aeropress, not to burn yourself. You can ensure your filter is rinsed and ready to go.
Get your coffee scale, add your 18 grams of Coffee and hit zero. So we're going to add 90 grams of water now, which will give us about 70 grams out because the Coffee will absorb some, and we will need to stir to ensure all of the Coffee is getting wet. Now it will be a bit clumpy because it's reasonably fine ground. So you want to be a little aggressive in your stirring. Now we're going to steep this for 90 seconds, which seems like a long time in the world of espresso, but this isn't the world of espresso.
We need to do a lot of extraction with not much liquid. That's a real challenge here. After 90 seconds, we'll inver it, and cup on first, give it a flip and give it a little swirling to ensure we've got no grounds stuck to the side.
And then give it just a second to have the grounds settle towards the bottom. We're going to press very gently. If we push too hard, we might effectively create a channel in that coffee bed and cause under-extraction. So we want quite a gentle pressing. Normally we would not push all the way to hear the hiss at the end, but here we need every gram of liquid. We want to hear that bubbling hiss. We have 65 to 70 grams of solid Coffee, perfect for diluting with some delicious milk.
Generally, we like the Moka pot, but you can easily end up with something very strong but very bitter.
The Moka Pot is designed to do a 10-to-one ratio roughly. If you fill a moka pot to just below, it's pressure valve. with the one we are using that will be about 200 ml of water and this basket holds about 20 grams of Coffee.
We don't want all of that water to go through that Coffee. We're going to dose again 18 grams into this basket. We'll be using that finer ground setting on the coffee grinder, as mentioned earlier.
So far, so good. But before you go any further, before you get the milk, taste the Coffee. Because at this point, you need to know if you've messed up, If it tastes sour and is a little bit weak and empty and feels you didn't grind fine enough. If it is, a brutal mouthful of bitterness, you've gone a bit too fine, and you can go a bit coarser next time. You don't want to prep a bunch of milk, finish the drink, taste it at that point and be like, Oh, this is disgusting.
You want balance. There's a touch of acidity, but it's not overwhelming. There's some nice sweetness and texture, and there's a little tickle of bitterness, but that will be balanced nicely in the next step with our foamed milk. N
We have two options for home users without spending a great amount. All of them are cheaper than any decent espresso machine that might provide you with some steam with which you could steam milk.
So while they involve spending some money, they involve spending less.
Let's start with this one because it looks familiar. This is made by Bodum, the same people who make French presses, and it looks exactly like a French press. So everything can 100% be done with a French press.
Star pushing up and down until you end up with this reasonably foamy milk. We will not be able to pour a beautiful latte art because this is foamed in a French press, but the texture is okay, nothing fancy. The taste should be good, but the foam isn't perfect, but it's got a nice texture that would make for a reasonable cappuccino. There's a nice, pleasant, strong coffee taste as you'd expect from a drink like that. With a French press and a Moka pot or Aeropress, you can get a delicious cappuccino-like drink most would enjoy.
Let's move on to some fancier milk foamer. Now we are going to try the Bialetti Milk Frother. This works very interestingly; you essentially have a kind of kettle, and inside there's a little spinny frother mechanism.
It works by putting your milk up to your desired level. Put your lid on push go. It froths the milk, whips in the air with that little whisk and heats it simultaneously. They tend to produce more foam than you expect them to, but the quality of that foam is excellent.
Then we'll give it a little swirl and a, transfer it into a jar, and try to pour something with it. It's a tricky texture to pour latte art with, but you can try get something like a little tulip or something like that out of it.
Out of all the cities where you can head for an amazing cup of flawlessly prepared Specialty Coffee, Copenhagen is definitely on top of the list. Coffee culture is in this city as part of its DNA, and so there's no doubt that everyone will find their favourite spot.
The list of places could go on and on, and so we chose a few of our favourites, that are perfect for both, a quick stop for Italian espresso or a long talk with friends. The only mission has to be great coffee.
Darcy's Kaffee has quite the story - and it all started in a basement on Blågårdsgade. Thanks to the owner's innovative thinking and great taste in coffee, the café has grown by leaps and bounds. These days, you can find Darcy's Kaffee in the cozy Rantzausgade neighborhood, where it continues to serve up some of the best coffee in Copenhagen.
You can try a wide variety of beans from different roasters around the world, making Darcy's Kaffee the perfect place for coffee lovers of all types. They put a high emphasis on sourcing their coffee beans from different roasteries, so every time you walk in, you're guaranteed to find something new and exciting. Whether you're a regular or just passing through, make sure to drop by Darcy's Kaffee for an unforgettable coffee experience.
Locations:
Rantzausgade 2, Copenhagen
Vesterbrogade 169, Frederiksberg
Those who love enjoying delicious baked goods with their coffee will be happy to know that Hart Bageri has not one but two locations in Copenhagen.
Perfect for a morning pick-me-up or an afternoon snack, Hart Bageri's freshly bakes pastries are sure to hit the spot. The amazing coffee experience is provided by Prolog, who are known for their delicious and sense-evoking variety in coffee.
The new location in Holmen is a mixture of bakery and bar, so you can enjoy a tasty treat with a glass of wine or beer. No matter what you're in the mood for, Hart Bageri is sure to have something that will tantalize your taste buds.
April Coffee Roasters, a concept that has been put together after years of experience in the Specialty Coffee industry.
April just recently opened its first store and showroom in a buzzing neighbourhood of Østerbro, a location that represents the diversity April brings into the coffee industry.
April wants to interpret the spirit and vibes of Copenhagen into the unique roasts they produce. Among other products from their workshop, April has its own workwear capsule collection as well as brewing kit or coffee subscriptions.
Moreover, stopping by their new showroom will definitely be worth your while because of the beautiful environment they created. The entire store is furnished and designed with Finn Juhl designs. The atmosphere of the city is visibly captured within April's charming showroom. So stop by for your next coffee and catch some of the newest tips from April Coffee experts.
Definitely one of our personal favourite spots in Copenhagen, Democratic Coffee Bar is located in the heart of Copenhagen in a newly renovated building of the city library. This makes the café a perfect location for those of you who need to study, work or have a quick meeting while enjoying delicious coffee.
Except using their own coffee roast, Democratic Coffee from time to time enriches our experience with different specialty coffee roasts, just like Kopi from Sweden or Danish La Cabra.
And a delicious cup of coffee is not the only thing why it's worth the trip to Democratic Coffee. Their Danish will soothe your soul and a beautiful view of the busy streets of this pulsing city is a small but pleasant addition.
Hidden in the less touristy, but beloved location by the locals, Prolog Coffee Bar can be found in the renowned Meat Packing District.
Prolog has everything you would expect from a specialty coffee place. Amazing coffee, a wide selection of coffee drinks and perfect service. Feeling welcomed is definitely of the things that make the coffee experience unforgettable and enjoyable in the first place.
And that's exactly what Prolog is: unforgettable! No wonder the locals love to hang out here. If you'd like to prolong your experience, you can choose from a variety of Prolog coffee roasts and bring the best of Copenhagen with you.
Prolog roast coffee bean from the best locations from around the world, from Rwanda, to Ethiopia and Costa Rica, and you can find roasts for both espresso and filter coffee with rich flavours such as dates, toffee, or red apple, fruity tones of raspberries and peach or oriental black tea and jasmine.
You've probably heard of it, and it's no coincidence. Coffee Collective, founded in 2007 by a trio of coffee fanatics, is one of the best coffee brands that came from Scandinavia.
The quality of the brand is not only reflected in their experienced staff, who holds a gold medal in both World Barista Championship and World Cup Tasting but in each cup of coffee they prepare.
Coffee Collective is a successful brand with five locations around Copenhagen, with their roastery located inside the Godthabsvej coffee shop. Now, it is no wonder that each location throughout the day transforms into one of the busiest spots in Copenhagen.
The delicious coffee and only good vibes is a killer combination and would be definitely a shame not to experience.
This excellent mother-daughter duo that easily became a heart of Christianshavn consists of the Michelin star restaurant 108 and The Corner, praised and popular coffee shop serving some of the best coffee drinks in town.
Just like the light food and desserts have to be excellent, being served in setup under the wings of one of the best restaurants in the world, The Corner's coffee is roasted by Tim Wendelboe, Oslo-based world champion barista, and an eminent coffee roaster.
The coffee roasts vary depending on a season and since The Corner is all about precision and perfection in every single cup, their coffee is always freshly roasted and of the best origin.
The professional staff will prepare your perfect cup of coffee that you can enjoy with a wonderful view of Copenhagen canals and famous Nyhavn. The Corners is a perfect place to take your mind off any worries and just relax and enjoy your coffee. And if you stick around for the evening, The Corner turns into a wine bar by night.
This tiny cosy location hides a gem of a coffee taste and preparation. If you know Copenhagen even a little bit, you know that sometimes the best places are very well hidden in this buzzing city. But each one of them is worth the search.
CUB Coffee Bar is no exception, mainly because of the stunning view of Copenhagen city centre with its numerous canals. Of course, if we don't count the coffee, which is always the number one reason to visit.
In perfect harmony with classic danish design and a cup of specialty coffee, this is a spot for those who need an occasional break from work and need to breathe some fresh scandic air.
CUB or Copenhagen Underground Brewers is a group of coffee professionals passionate about coffee and everything coffee related. They roast their bean in cooperation with yet another Scandinavian coffee giant, Copenhagen Coffee Lab. CUB's coffee roasts are rich in flavour, enhancing natural taste and aroma of the coffee beans.
Sonny is a representation of Scandinavian culture. With 90% of ingredients being organic, and full focus on a locally sourced and seasonal menu, this coffee shop is doing great in every aspect, not only coffee preparation.
But when it comes to coffee, Sonny likes to experiment and discover new roasteries to support, once again, with a focus on domestic production. Every season, they look for top Danish roasteries and currently, they landed on La Cabra.
La Cabra started small, as a group of coffee enthusiasts roasting coffee in Aarhus, Denmark. But soon, thanks to the passion a time they invested in the craft, they worked their way up and now belong to top coffee roasters in Europe.
Overall amazing space, Sonny is now expanding into a creative space called Times. So, you will be able to enjoy your coffee in a company of even more people, in a community space also serving as Sonny's experimental kitchen.
Even though a fairly new concept, Andersen & Maillard very quickly became one of the most popular spaces in a busy neighbourhood of Nørrebro. With an open roastery right in the middle of the coffee shop and the same bakery concept, Andersen & Maillard is changing the transparency game for the gastro industry.
The professional approach towards customers is a reflection of how they value your appreciation of their constant love for coffee and commitment to the craft. If you pay them a visit, definitely try their AeroPress coffee. Andersen & Maillard holds Danish AeroPress Championship win several years in a row.
Their very own roasts are of a rich and sweet taste, and so perfect, that they are literally worth putting on everything! Andersen & Maillard's renowned pastry chef Milton Abel creates heaven in a form of espresso glazed croissants.
The undeniable support that coffee culture receives in Copenhagen, from loyal customers, tourists and fellow coffee roasters supporting each other, is at the helm for turning this city into a hotspot on a map of any coffee enthusiast.
Specialty coffee is a craft only a few manage to master, but it seems like coffee roasters and baristas in Copenhagen found that magic trick.
You might know Bean Bros from all the amazing guest roasts we bring to our monthly subscription boxes. But did you know that discovering the best speciality coffees is not where our expertise stops?
We at Bean Bros actually roast our own coffees, sourced from the best of the best from all over the world!
The coffees in our latest selection are no different. They're all from the latest harvest, fresh and delicious, full of flavor, just waiting to be brewed by you! We buy green beans directly from the farmers and roast them to our exact tastes and your tasting pleasure. This is what we call a curated coffee bean experience!
If you want to experience fresh new flavor each month from the best Nordic and European coffee roasters Sign up for our monthly coffee subscription boxes, and get fantastic coffee delivered right to your doorstep. Or grab a bag or two from our current specialty coffee beans selection.
]]>
The ideal espresso coffee grinder will grind beans very fine and allows a wide range of grind settings. Having room to test out different grind settings will enable you to experiment with different extractions. Look for a large enough hopper if you are a big consumer. Otherwise, a single-dose coffee grinder will also do the job. The advantag of a single-dose grinder is that it occupies less space on the countertop, plus keeping the coffee beans in its sealed bag will keep the coffee beans fresh for a longer time.
If you're brewing espresso at home, finding the ideal coffee grinder is essential. Not only will it give you better control over your brews, but you'll also have a more rounded flavor.
Conical burr grinders and Flat Burr grinders are preferred over blade grinders for various reasons. Whereas blade grinders chop up beans at the blade level, flat or conical burr grinders chew and crush them, producing consistent grind sizes.
There are several types of burr grinders to choose from. Some come with flat burrs, while others have conical burrs that fit into each other to grind beans.
A coffee grinder makes a huge difference when it comes to the quality of your espresso. This is because it allows you to customize the grind, whether it's super fine or coarse.
Unlike blade grinders, burr grinders do a much better job of grinding beans into a uniform size, which helps produce a balanced brew that's free from uneven extraction.
There are two types of burrs: conical and flat. Both do a good job of crushing the beans to a consistent size, but experts are divided on which is the best.
An excellent home espresso coffee grinder grinds beans evenly and consistently to achieve the best flavour. On the other hand, a low-quality grinder produces a mixture of large and small particles that can change how much your coffee extracts during brewing, leading to under-extracted or over-extracted coffee. This has a crucial role in making great-tasting espresso, so we need to recommend more to buy a quality grinder.
Choosing the right type of grinder is also essential, especially when brewing espresso at home. Unlike blade grinders, which inconsistently grind the beans, burr grinders force beans through two abrasive discs or "burrs," creating uniform grounds that are easy to adjust for multiple brewers.
For the best results, invest in a high-quality burr grinder that will last a lifetime. These machines are also more expensive than blade grinders but deliver better quality and consistent results over time.
If you want to make espresso at home, you need a grinder capable of producing the grinds required for brewing espresso shots. The best coffee grinders for this purpose are intuitive, have a variety of adjustments to fine-tune the grind size, and can produce consistent grinds across all brewing methods.
Grinders that are designed for pairing with an espresso machine usually have a bracket that holds your portafilter. They also spit the grinds directly into the portafilter rather than into a dosing cup. We at Bean Bros like grinders that grin into a dosing cup, as we believe it has the best workflow.
When it comes to finding the ideal coffee grinder for espresso brewing method at home, value is one of the most important factors to consider. Entry-level models will typically cost between 200€, while mid-range grinders can range up to $500. And the top of the line can cost all the way between 3-4000€
If you're on a budget, you may want to look for grinders with only a few grind settings. This will help you get consistent results without spending a fortune.
In addition, you should also check the warranty that comes with your espresso grinder. Most quality grinders come with 2 years of warranty, which ensures that you're protected should something go wrong with your device.
Our tests showed us the best results for an espresso grinder using the Varia VS3 in the mid-price range. It comes with a specially designed conical burr and spins at a low RPM, ensuring consistent particle size that is crucial for espresso brewing. Based on our tests, it produced a balanced sweetness and acidity in its' cup profile.
We cannot recommend an espresso grinder in a lower price category as we find any that lived up to our expectations.
Another grinder from a higher price range is the Ditting 807 Lab Sweet which retails at around 3000€.
]]>With a coffee subscription, your gift recipient will get fresh bags of coffee delivered right to their door on a regular basis. You can choose from a variety of subscription sizes ranging from a single bag up to 6 bags, that is enough for the whole family.
If you want to give someone a coffee subscription but need help deciding what kind to get, consider getting them something like the Bean Bros coffee subscription. The service aims to cater to both seasoned coffee experts and people who are just starting to explore different coffees, offering different roast profiles, meaning both filter or espresso coffee lovers are included. Then Bean Bros' professional team picks a new coffee monthly from other specialty coffee roasters across Europe and sends it to the gift recipient on a monthly basis.
You can customize your subscription to how many bags and the roast profile you want to include in the coffee subscription box. Moreover, you can even skip or cancel shipments at any time.
The coffee subscription box from Bean Bros is an excellent choice for any coffee lover, whether they prefer cold-brew, pour-over, french press or espresso.
Freshness is essential when we talk about coffee. But with a coffee subscription, the recipient receives freshly roasted coffee regularly, ensuring they always have access to the freshest and most flavorful coffees possible.
It's straightforward to set up a new coffee subscription. You can also add brewing equipment to your order, and the prices are very competitive.
Bean Bros has an extensive equipment catalogue of brewing equipment and other coffee tools to make the perfect cup of coffee. This includes the unique Kono drippers, Varia Cofffee Grinders and Varia AKU scale.
There are a lot of options to make when choosing a coffee subscription box. But most importantly, you should choose one that fits your profile. From Bean Bros' coffee subscription, you can expect to receive well-balanced coffees that are complex, with many unique flavors. Those wanting a bold cup of coffee can choose the Espresso Roast profile, which will result in a more robust cup.
Coffee isn't just a breakfast staple for most coffee lovers. It's also an ingrained part of our lives. It's a daily ritual for many of us, and there are so many different ways to brew it that you're bound to find a flavor profile that you love.
If you're unsure what to buy someone who loves coffee, a coffee subscription is a great way to surprise them. These boxes will keep them stocked with a new brew each month.
A coffee subscription is a surprise that keeps on giving, with new specialty coffee delivered regularly, providing a recipient with a unique coffee experience and a reason to look forward to their next delivery.
]]>If youʼre like us and love to discover new coffees and roasters you will love what we have planned for this special release.
We have been following Zoltánʼs work for a long time, heʼs been roasting and sourcing coffees at Casino Mocca until he recently started his new coffee venture: Holistik. Zoltán Kis was trained as, and still is, a UX engineer. His background as an engineer has factored into a deep understanding of the parameters of roasting. His vision with Holistikis to always feature coffees with very unique and rare taste profiles. And leaving all economies aside he is only roasting filter coffees:
“In the coffee industry, it has become a trend that you cannot make a business solely focusing on filter coffee. When you have a roastery and you supply coffee shops, you realisethat 9 out of 10 kilos sold is espresso. But with Holistikiʼm going with very minimal costs, iʼm the only one working in the business. I donʼt have anyone hired to do design or pr, Iʼm doing everything by myself and that is how I can sustain this business model.”
For our first feature with Holistik, weʼre bringing you something very unique, something weʼve never featured before. Itʼs a coffee from Honduras, from a producer called Norma Iris Fiallos and naturally processed with 90 hours of maceration. This is a must-try experience. Such macerated naturals taste so boozy, fermented, and so deeply driven by overripe fruits like nothing else.
This coffee is very limited so we can only offer 70 bags in total. So first come, first serve! Shipping will be after the 19th of April. You can order them here
We love our work at Bean Bros, bringing you the best coffee we can find each month, this is from both established and new roasters. A chance to explore the known and the unknown but never a compromise on great taste.
This month we have found three amazing coffees for you, more so they have been roasted our way in our colours! Check out the new bags…the brightness starts on the outside, eye catching design and mouth-watering flavour.
This is a wonderful start to Spring with some sparkle in your cup and to display on your shelf. Don’t forget to take a one of those much-loved coffee shots and tag us at #beanbros.
We know it has been a tough year around the world. We are pleased to have been able to provide great products to your home, to help bring some joy and we are hugely grateful for the loyalty of our customers and the new people who have tried us out.
We like taking a varied approach to our product line up and how we best serve you, our customer.
Over the years we have worked to evolve what we do so we can have the best range and the best opportunity for you to experience the best out there.
This started with our coffee subscription and we remain proud and committed to this. Every month we feature what we consider to be the best coffee out there roasted by the best roasters. Sometimes these are well known and established roasters and sometimes up and coming roasters, but one thing that never changes is the quality we want to get in your cup!
Once a month always felt a little limiting, as well as trying to keep the cost to you at a reasonable level, so we expanded to add to our rota occasionally featured specials. These tend to be more exclusive beans with limited availability. We have been able to provide some outstanding specials from the known roasters as well as Bean Bros own! This last Christmas was such a great experience for us, sourcing green beans and making sure we got the roast in line with our tastes and the best the beans had to offer.
The Bean Bros roast either special or regular feature, is a real challenge for us. We taste so much great stuff, we know what the best is, and we want to be up there with our own offering. Constantly pushing ourselves for more.
We hope that you are pleased with what we offer, and this is a chance for people to buy coffee any time, not just as part of a subscription, but you are welcome to add a bag to your subscription!
Pillcocaja from Ecuador is our main featured coffee of the month! It’s super fruity and juicy and comes with a really interesting backstory. The Crespo family acquired the property 12 years ago to produce coffee. The cherries are harvested and then processed in a wet mill located 800 meters from the farm, which ensures their perfect freshness. For the dry mill, the cherries are pulped and fermented for 18 hours and the water used comes from a well nearby. The coffee then dries on African beds under 70% shade for 12 days. An exceptional coffee reflect- ing the passion, curiosity and expertise of a producer guided by innovation and a quest for perfection.
Details: Variety: Typica Processing: Washed Altitude: 1700 m.a.s.l. Harvested: 2020
One of our featured coffees this month is from Costa Rica and the Volcan Azul coffee estate which is located in the Alajuela region and overseen by Don Alejo Castro, he is an incredibly knowledge- able farmer who takes great pride in his work
“Coffee is a big part of my life that has brought to my family happiness. This is why I feel the commitment to achieve excellence in our coffee quality.”
Alejo is a sixth-generation coffee farmer and winner of the 2017 Cup of Excellence. His family is actively acquiring natural rainforest areas in order to se- cure protection and conservation.
Details:
Variety: Villa Sarchi
Farm: Volcan Azul, Central Walley Producer: Alejo Castro
Process: Red honey
Harvested: 2020
Green Apple ∙ Bergamot ∙ Peach
Producer: E. Fernando-Restrepo Process: Anaerobic Natural Varietal: Bourbon
Harvest: 2020
With Christmas fast approaching we wanted to help you provide the best gifts for friends or family as well as look at ways to treat yourself to even more coffee goodness.
In our time working with the best roasters out there, we have secured an exclusively amazing way to finish the year…the Bean Bros Holiday Special Box…
We have four exclusive coffees from four different roasters to enjoy over the Christmas period. This includes a special from Coffee Collective; Finca Takesi Geisha from Bolivia! We will share all roasters and coffee with your shortly!
If that isn’t enough or you want the pleasure to last more than only Christmas, why not gift someone you love the best coffee subscription out there. We are offering the opportunity to share coffee every month (1 or 2 bag options) or a subscription plus some essential equipment for those in your life getting started or in need of an upgrade!
Check the webshop for more details and watch out for member exclusive email offers!
Thank you for your support and driving us to keep things fresh and fabulous!
With Christmas fast approaching we wanted to help you provide the best gifts for friends or family as well as look at ways to treat yourself to even more coffee goodness.
In our time working with the best roasters out there, we have secured an exclusively amazing way to finish the year…the Holiday Special Boxes
We have four exclusive coffees from six different roasters to enjoy over the Christmas period. This includes a special from Kaffa Roastery - Hacienda la Esmeralda. Other roasters include Morgon, April, Nomad, Friedhats and Bean Bros.
If that isn’t enough or you want the pleasure to last more than only Christmas, why not gift someone you love the best coffee subscription out there. We are offering the opportunity to share coffee every month (1 or 2 bag options) or a subscription plus some essential equipment for those in your life getting started or in need of an upgrade!
Check the webshop for more details and watch out for member-exclusive email offers!
Thank you for your support and for driving us to keep things fresh and fabulous!
]]>
Bean Bros and Kapo have specially chosen a wonderfully complex gesha coffee varietal produced by Gesha Village Coffee Estate to excite your taste buds. Read on for more insights into our featured roaster and producer.
Having two WBC trophies under your belt (2nd place in 2014 & 3rd in 2017) as well as several regional trophies, what made you decide to start your own roastery?
Competing in Barista championships at the highest level has given me the opportunity to work with some of the best Roasters in the world. I reckon each Roasters that I’ve worked with was good in their own way but becoming a roaster myself allows me to put my stamp on our coffees in a way that I can’t do just by serving other’s coffees.
I personally enjoy coffee that is sweet, bright, juicy, clean and sweet. I said sweet twice because I think sweetness is twice as important as the others. And this reflects in my roasting style.
What difference do you want to make within the industry as a roaster and barista / cafe owner?
We want everyone to brew like a champ, brewing the best coffee every single time, anytime. Sourcing great coffees is a good starting point. Because we roasted for many baristas for their competition, we have good relationships with some of the best coffee producers around the world. This gives us a unique opportunity to offer a wide selection of competition level coffee to our customers throughout the year, which otherwise would have only been drunk by the judges in the competition.
Our featured coffee is from Gesha Village Coffee Estate, how do you choose which producers you want to work with, and can you please tell us more about this coffee we are featuring?
Adam and Rachel Overton have done a really great job with a relatively young farm, delivering cup quality and value in premium coffee market. I was very happy to use their coffees in the World Barista Championship in 2017 and placed 3rd. That recognition helped our customers understand the quality of coffees coming from Gesha Village.
The coffee we’ve selected to be featured is from their most recent harvest (December 2018 to January 2019). It’s a naturally processed Gesha 1931 variety, which is most like the floral and jasmine-like gesha from Panama, planted in the “Surma” block in Gesha Village. This block is named after the pastoralist ethnic group, the Surma, and the coffees coming from this part of the estate exhibit characters of rose, strawberries, red apples, and delicate spice. In this particular lot, Lot 82, we find wonderful strawberry, red apple, and watermelon notes. Delicate, wonderfully clean coffee.
Gesha Village Coffee Estate has been enjoying huge success in the past few years since launch and demand for your excellent coffees keep increasing... Did you foresee this growth and success of your farm, or was this a big surprise?
Our success have definitely been a surprise! It’s always been our intention to be a top farm, but I never thought it would happen this fast - it’s only our 5th harvest. Cup quality has always been the guide for our decision making process, but you never know exactly what will happen until years after you plant the trees.
The past few years the industry has seen more and more producers experimenting with different types of processing methods beyond washed, natural and honey, will Gesha Village be offering these types of different processes as well and why?
We have started experimenting with various processes in the past 2 years. This year, out of 28 experiments, 6 have been selected for our auction, so that’s promising. We will continue to refine these processes in years to come, as people are always seeking a new flavor experience.
]]>
Brew yourself a nice cup of specialty coffee from our featured roasters and take that coffee with you.
These cups replace your need for paper cups as they are reusable and have the added bonus of being leak proof. You can just toss it into your backpack or handbag and get going. While the original line isn’t designed to be thermal cups (and we don’t recommend drinking your coffee six hours after brewing anyway), the new stainless steel line is keeping your coffee hot and your iced brew cold. Both versions are not only stylish but also practical as you can easily clean all parts and drink from it only using one hand. We love these cups and want to share those with you.
Geisha coffees are quite rare and excellent Geishas even rarer... That said, you should definitely exercise more care when grinding and brewing these exclusive coffees. If the coffee is too fresh off-roast, it will exhibit a harsh taste quality. Geisha coffees are usually best brewed after minimum 10 days post roast, and will get more intense as they rest longer, about 14-20 days post roast.
The grind size should match the brewer you are using and the water should be a good quality filtered or brew water. A good brew temperature I find for Nordic-style roasted coffee such as Geisha, is 93-94C. I would also recommend a starting ratio of 15g coffee to 250g brew water. This allows you more times to fine tune your brew and also lets you enjoy several smaller brews.
After grinding, take the time to smell the Geisha’s dry aroma and try to identify it’s floral, fruity and other notes. After brewing, smell the brew again while taking small sips (more like slurping actually) trying to identify the notes as the coffee’s temperature changes from hot to cool.
Many Geisha coffees will exhibit floral notes like jasmine, orange blossom, lavender, etc Tasting notes are usually very sweet with fruits like mango, pineapple, peach, apricot, cherry, orange, etc easily identifiable. Each Geisha will have its own unique flavour notes depending on origin, processing, and roast.
We hope you enjoy these specially curated coffees. Happy brewing and cheers!
Alvin Cheng
]]>Earlier, we introduced the idea that there are certain aspects to specialty coffee that make it worth investing in. Possibly the easiest way to tell the difference between high-quality coffee and the regular run-of-the-mill brew is the way that it is roasted.
Have you ever heard someone refer to coffee as having a fruity flavor with hints of apricot or maybe it’s more flowery with hints of rose? If you are under the belief that all coffee tastes the same, then chances are you’ve been living on the dark side, or at least on the dark roast. While dark roasting is not necessarily a negative thing, it will inhibit you from tasting these specific notes that specialty coffee roasters pride themselves in.
*In fact, there are dozens of actual official words that can be used to explain the aroma, the taste and even the “feeling” of a cup of coffee. (Want to sound like a coffee pro, here’s your cheat sheet straight from the Specialty Coffee Roasters of America )
During a conversation with Brady from Olympia Coffee Roasting, he told me:
“The difference between dark roasted coffee and light roasted coffee is like the difference between a fresh apple and mass-produced applesauce. Mass produced applesauce is made with apples that don't meet the quality standards to be sold on the shelf so they become this homogenous other product. With fresh apples, you can taste the difference between a Granny Smith and a Fuji as well as the difference between underripe and rotten.”
In the same way, a dark roast is typically coming from lower grade beans that might have been left out too long or have started to ferment. This does not mean that all dark roasts produce bad coffee, but in general, a roaster would not let high-quality coffee go to waste by roasting it too dark.
If you have been living on “applesauce” for a while now, consider switching to a lighter roast and notice the change in reaction to your senses (bonus points if you can find the roast that tastes like dark-chocolate :)
]]>
Why is it important to have a relationship with your coffee farmers? Tim Wendelboe states in an article on his website,
“We strongly believe that paying fair prices to the farmers is the best way of ensuring they continue their hard work and are able to invest in producing quality coffee in the future. We see all over the world that farmers are uprooting their coffee trees in favor of other cash crops as the commodity market coffee prices today are at best at a break even point but in most cases lower than the production cost. It simply is not sustainable and we need to change that”
Most coffee farmers are severely underpaid, not giving them much motivation to produce a good product, or preserve the crop. Unfortunately, there are many farmers who have to compromise the quality of the fruit they pick in order to keep up with the high demand and low pay they receive. In turn, the fruit can be over or under ripe, damaged by bugs or dried incorrectly. Well- paid farmers are motivated to pick the fruit that is not rotten, damaged, or kept out for too long.
In my conversation with Brady from Olympia Coffee Roasters, he told me that there are four ways you can easily spot the quality and fairness of your coffee beans, simply by reading the bag. Chances are if you can spot these four details, your roaster has not only paid a fair price for that coffee but also most likely has a relationship with the farmer.
Freshly Roasting Specialty Coffee in Small Batches
Okay, we’re all guilty of letting coffee hang around our cabinets a little bit longer than necessary. Specialty coffee especially is meant to be enjoyed within a certain time period after roasting. This is why investing in new coffee every month will ensure that you’re not drinking bad coffee.
Tasting Different Flavor Notes in Coffee
Believe it or not, your coffee has a story behind it. For far too long, we have neglected these stories and the farmers behind them. A name means that (typically) a relationship has occurred in the process. Look for producers, farm, or cooperative names.
Coffee Farm in the Mountains of Colombia
Not all coffee growing regions are created equal. For example, Colombian coffee has a nearly perfect climate for growing coffee, while coffee grown in Yemen will produce much smaller beans due to a climate that produces less water. The acidity of the beans will range from country to country, as well as the processes used to harvest the beans. If the region is highlighted, it should tell you that they care about where their beans come from.
Growing Coffee Cherry
Inventions can be something completely new or improvements of established products. The latter kind either make products better, go/work faster easier or with less time, money or work needed on the input side of things. The SteepShot aims to be Meet Ari Halonen. Hailing from the North of Norway, he now lives in the countryside north of Oslo with his wife Yana and their dogs Hugo and Boss. His years as a coffee professional and/or product developer? None. Yes, that’s right. But Ari had an idea, a moment of clarity when the opportunity came knocking and he opened. In the midst of cleaning a thermos and his Aeropress, he realized the potential of combining both into one brewer and that marked the beginning of his quest to develop a device that uses pressure and a filter, simple as that.
It wasn’t until he walked into Tim Wendelboe’s cafe and had an eye-opening moment of what coffee can be, that it started to increase in meaning to him, that he came to the conclusion of a good cup of coffee not being solely dependent on a masterful technical device but an understanding of the brewing process, meaning time, temperature, grind size and most of all the quality of the beans.
One morning in his kitchen, after seeing his wife using his invention to brew coffee, which she had never done before as she dislikes using ‘lab equipment’, he understood how useful this coffee maker could be for many, so Ari brought his prototype to Mr. Wendelboe and his response gave him the confidence in moving forward with his journey to commercialise SteepShot.
The SteepShot is a tool for separating the coffee from the grounds in a way that is both easy and efficient. Ground coffee goes into the container, boiling water gets poured in and when the lid gets screwed on, the pressure immediately starts building in the brewer.
Turned on its head, the extraction is completed after only 20-30 seconds, the valve gets opened and a fresh brew can be poured into a cup. Who doesn’t love a well-extracted coffee in close to no time? This combination is giving it a great potential for becoming a success.
The fact that Ari has the backing of Tim Wendelboe and Odd-Steinar Tollefsen, world-leading baristas, roasters and successful cafe owners, shows the trust and expectations they have for the SteepShot and the Kickstarter campaign has launched and you can check it out here.
Article by: Tobias Neustupny
@tbsnstpny
How did Original Coffee come to life?
We started five years ago with a small espresso bar at Korunní in the district of Vinohrady. After some time we were looking for a bigger space and we found our current location in the Old Town three years ago.
What were the first reactions from customers? I always had the feeling that Czech people are a bit more careful about their money. Did it affect the entrance of third wave on the market? Or did it help that Prague is very different from the rest of the country and is much more cosmopolitan?
We haven't encountered any negative reactions. The change was very fluid and it didn't feel like a jump to third wave but more as a transition. People had time to get used to us, make it their favourite and later delve into different coffees elsewhere. And I think people really wanted a better choice in what they drink. The locals have been raised on coffee, whose only character was bitterness and discovering flavours with the arrival of third wave was very pleasant to them.
What makes a coffee interesting for you to put it on the menu?
We choose beans that are different and stand out. There is no focus on certain profiles and since we offer usually around 6 types of beans, it's important for us to offer something for everyone. But still, a lot of the focus in on uniqueness.
Who do you work with when sourcing your coffee?
We work with various sources but recently we worked with Three African Sisters, who help women in Rwanda. We are very glad to cooperate with a company that keeps a good social responsibility profile. And for example our current Nicaraguan coffee was discovered by a coworker of ours, who travelled through Nicaragua, where we were excited to learn about it ourselves.
In comparison to your competition in Prague, like Coffee Room or Doubleshot (who also brew their own coffee), what is different about Original Coffee?
We order our selected beans so that we can offer something new every two or three months. And we generally offer coffee that is different, available only in smaller amounts and you are usually not able to get them anywhere else than with us. We also puts a lot of effort into supporting local artists, whose work you can see on our coffee packaging and all over the café. Furthermore we are trying to educate our customers about their coffee choices. Our courses and seminars are open to the public and we do cupping every Wednesday evening.
@weddingwithbisons
Original Coffee
Betlémská 12
110 00 Prague 1 – Staré Město
]]>
"Why pay more?? It's just coffee". A question I used to answer almost every day... until I stumbled upon this video. It's produced by Nordic Approach and sheds some light on the process of producing coffee of the quality and standard that we appreciate. Give it a watch and let me know what you think. Would love to hear from you.
This is what Nordic Approach has to say:
"One of the core objectives for Nordic Approach is to work at origin to identify, improve, select, and import the best coffees from the most interesting origins. We believe in transparency throughout the chain and premiums going back to the producers is the only way to a sustainable quality coffee production.
To fulfill this goal, we have to do a lot of work on the ground, and this short film serves as an example of how we work to create quality at origin. The film is recorded at Motherland Farmers Coffee Washing Station in the Nyamagabe district in Southern Rwanda, and at the Rwanda Trading Company dry mill in the capitol Kigali.
We are shareholders and are managing quality on this washing station, and this gives us unique opportunities to experiment on agricultural practices, processing and to share our knowledge with all the other producers we work with worldwide.
That being said, the processing techniques and concepts we see in this film are not specific to this single washing station only, but represent a general idea of how we work with the concepts of cherry selection, wet milling, grading, hand sorting, drying, lot separation, and cupping. Working long-term with cooperatives, associations, and farmers enables us to do increased lot separation and more selective buying. Through the premiums we pay every year, the farmer is able to invest and fine-tune quality, and we are able to access increasingly good coffee year after year."
]]>In the middle of a busy business/education area, there's a space called 88 - an old warehouse transformed into a fully renovated multi-purpose venue. In this space SKYE COFFEE CO. have parked their refurbished classic 1972 citroen HY and serve some of Barcelona very best coffee.
The wi-fi is good, the service is good but the coffee is even better. SKYE COFFEE CO. is also a free co-working space for creatives who need to have a sit with their coffee and laptop.
Definitely worth a vist next time you're in Barcelona
Hi, my name is Jonas, I've had a chance to do a tasting on two different beans from La Cabra, which Bean Bros. are currently trying out, for their upcoming shipment in September, I come up with a good brewing recipe for these beans. One bean, called Konga, is from Ethiopia, and has a fruity sweetness and very clear taste notes of black tea. The other one is Kaiguri, from Kenya and has loads of rhubarb acidity mixed with blackcurrant notes.
I've done brewing of these beans on both the Hario V60 and AeroPress, which are both super easy to use at home. You'll only need a grinder, scale, timer, and preferably a Buono kettle or similar).
Insert the V60-filter into the dripper and soak the filter with hot water (92 degrees celcius) letting it drip into the cup.
Weigh and grind beans
Empty the cup from the water that dripped down, place it on the scale and reset scale.
Put in coffee grounds and make sure the weight is right.
Reset scale and start timer. From now on, it's important to watch weight and time simultaneously.
Pouring technique (with a Buono kettle): Pour in counter-clockwise circles, always pouring where the coffee grounds are (not on the sides of the filter) <<
Blooming: Pour 30g, wait till 30 sec.
Agitation: Before the 30 sec. have gone, agitate to soaked grounds with a spoon to make sure the extraction is even. Make sure to get all the grounds off the spoon into the dripper again.
After the 30 sec: pour till 90g, wait till 50 sec.
After the 50 sec: pour evenly till you hit 220g, which should have run through at around 2.00 minutes.
Place filter in filter holder and soak with hot water (92 degress celcius).
Weigh and grind beans
Pull the piston back to just above the number "4" on the AeroPress cylinder. Place AeroPress upside-down (resting on the piston) on the scale. The opening of the cylinder should now face upwards. Reset scale.
Put coffee grounds into the cylinder, make sure the weight is right.
Reset scale and start timer. From now on, it's important to watch weight and time simultaneously.
Blooming: Pour 30g, wait till 30 sec.
After 30 sec: Pour till you hit 220g.
Stir approx. eight times with stirring spoon.
Tighten filter to the AeroPress
At 1'30" place AeroPress on your cup with the filter facing downwards, into the cup.
Begin pressing the piston down. This should take 30 sec total (from 1'30" to 2'00").
...
AeroPress:
Of course, coffee is a taste matter, so some people might prefer another amount of beans or grind, or a whole other way of brewing, but I really like this recipe and I hope you will too! Share in the comments below what recipe do you prefer and how you prepare your favourite cup of coffee, cant wait to try what you came up with.
If you made it this far in my little blog, thanks for reading and thanks for your patience ;) Enjoy your coffee!