Coffee Recipe of the week: Moka Pot

This time I am gonna explore with you a recipe for a device that is extremely popular between coffee drinkers, and hugely underestimated by coffee enthusiasts. Moka Pot. Most probably you’ll find it in every house, and most probably even your grandmother can share with you her recipe.

The main feature of this recipe is using 3 equal pours and extended blooming time (up to 1 minute). I have also learned something from the previous recipe, so I let the V60 to cool down before brewing. Continue reading Coffee Recipe of the week: Moka Pot

SWEET, SOUR, SALTY, BITTER, UMAMI – flavour interaction experiment

Hypothesis: the sequence in which you experiment basic solutions makes a difference in how intense is the flavour that you experience of the solution you try the last. Equipment: digital scales (0,01 g) spoon 5 glass/ceramic cups/bowls/glasses spit cup glass for fresh water Materials: clean water with no strong taste (2 ltr) – I used Hendon Water recipe, using MgSO4, bicarbonate solutions and distilled water … Continue reading SWEET, SOUR, SALTY, BITTER, UMAMI – flavour interaction experiment

HOW WE TASTE – MULTISENSORY EXPERIENCE OF TASTING, AND BASICS OF FOOD PAIRING

Has it ever happened to you: you are enjoying a really really good cup of coffee, incredibly sweet, delicious. And then you comment with your friend about it, who’s having the same coffee right next to you. Bland, sour, empty, he says. Who is right? Who is wrong? Continue reading HOW WE TASTE – MULTISENSORY EXPERIENCE OF TASTING, AND BASICS OF FOOD PAIRING

WHY COFFEE BLENDS WILL FLOURISH BECAUSE OF COVID-19

COVID-19 is currently making some changes in how coffee roasters and coffee shops are operating – and among other things it means that we will see a lot of blends in the next year. Coffee blends can be made with different goals in mind – in order to move the stock of the green coffee, to present your clients with a more budget option, to create a sum of parts (blend components) that is tastier than simply each of the origins separately. Blending can be taken very seriously, to maintain the same taste throughout the year, or can be done to simply sell the coffee that is sitting in the warehouse. Let’s dive deeper into what are the coffee blends, and if there is a place for the in specialty segment. Continue reading WHY COFFEE BLENDS WILL FLOURISH BECAUSE OF COVID-19

Coffee Recipe of the week: V60

Today I am trying out the recipe of Chad Wang, the winner of 2017th Brewers Cup

The key concept of his V60 recipe – no circular motion when pouring, and pre-heating with 300 grams of hot water – and then letting it to cool down for 10-15 minutes! The recipe itself is super simple, so the key here is precision, good water and exceptional coffee.

The funny thing about this recipe is that you have to really control the brewing temperature – the water tends to cool down rapidly, so make sure you are not starting to brew at 92, but then dropping to 88 or 86. It matters. Continue reading Coffee Recipe of the week: V60