

THE ART OF ROASTING AND IT'S 3 MAIN STAGES!
On every step of the value chain these machines are essential! In origin for tasting crop quality and purchasing, at destination when buying, and for roasters for when they're developing a new crazy profile! There is no perfect roast, and actually, people will not buy a coffee with a different roasting profile! Therefore, it is not only important to understand how you like you're coffee but also how this has been developed for YOU! 1. DRYING STAGE: Coffee has a humidity of


4 MIND-BLOWING WAYS HOW DIFFERENT PROCESSING METHODS CAN INFLUENCE YOUR COFFEE
Processing method have evolved vastly over time all looking to find more complex flavours to combat low commercial coffee prices! Previous process such as "Wet-" and "Dry-" processing are being replaced by more elaborated methods such as Washed process, White-, Yellow-, Red-, Black-Honey process, Natural process, Lactic-,Anaerobic-Fermentation process and many others popping-up everyday! Following are 4 ways of what these new exciting methods are achieving: . 1. SUGARS: I


YOU'LL NEVER WALK ALONE! THESE ARE 4 POINTS THAT WILL HELP YOU PURCHASE THE RIGHT BEANS!
The speciality coffee world might be overwhelming at the beginning... so many flavours, varieties, processes, brewing methods! No worries, here is a list of some key points that'll help you nail your favourite flavour! - 1. Check the roast date: Once a bean leaves the roasting environment, its chemistry immediately begins to change. The bean begins to release carbon dioxide from the roasting process, a process called degassing. As the bean degasses, all those lovely oils be


Dialling-in 101, Really
Dailling-in is the moment in which we adjust different variables to pull a perfect shot. Now, this probably raised more questions than answers, so lets break this into smaller steps. (each step is a picture) BEFORE dailling-in: 1. Know you coffee. Organise a cupping with your coffee-nerd friends and try to find what's potentially available in the coffee you want to use. Look for specific notes, aromas, aftertaste, etc. You don't need to be a professional to tell the basic stu