Category: Bean Talk – Coffees

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Coffee of the Week: Balthasar’s Honduras Los Ceibos

This week’s coffee hails from Honduras – Los Ceibos – Microlot, a coffee of the red bourbon variety, grown at 1,380 m, naturally processed with a taste profile of strawberry, rhubarb and caramel, roasted for Balthasar, in Vienna. So, I’m using the aeropress, with 15.5g of freshly ground coffee and about 210ml of 95C hot water. I’m using the inverted method and filming from a sky view so that you can see the process from the top.

On the taste, I picked up the caramel and as it cooled down, a bit of berry taste.   check out the video below for more details. https://www.instagram.com/p/CDCTEGXBiHf/

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How to Use an Aeropress: The Video

WELCOME TO MY NEW HOW TO USE SERIES, WHERE I SHOW YOU QUICKLY HOW TO USE MY FAVOURITE COFFEE TOOLS.

The Aeropress  – Very popular with many coffee connoisseurs BUT how do you actually use it and what is it?

In short, it’s a filter brew process, popular amongst Specialty coffee enthusiasts and was invented by Alan Adler, A Stanford University Professor in 2005. Initially it was ignored as a coffee tool when it came out, as it claimed to make espresso BUT after working with some coffee experts, it rebranded and dropped the word “espresso” and is now very popular, so much so, that they now have…. wait for it…. World Aeropress Championships annually.

I use it every other day and depending on the coffee, sometimes more because it works best with certain coffees, usually low-medium acidity for me. It’s easy to travel with and I always take with me when I travel. There are many ways of making coffee with an aeropress, which costs about US$30, but here I’m using the inverted method. I usually use;

  • 14-15g of freshly ground coffee
  • 210-220ml of about 95C hot water
  • Brewing time of 3-4 minutes
  • two filters made wet

Watch the video using my instagram link for my rantings on this easy to use coffee tool. https://www.instagram.com/p/CB3eiibhdON/

 

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Drinking Very Fresh Coffee

 

I had the pleasure of visiting coffee expert extraordinaire Johanna Wechlesberger of Vienna School of Coffee last Wednesday (1 July 2020) and she gave me a Honduran 90 hour anaerobic fermented coffee, which she was roasting right in front of me on the Ikawa (wish list) to try out. As I was rushing back home, Jo gave me 15 grammes. So, just after 3 hours I cupped (tasted) the coffee using a French Press as recommended by Jo – who am I to argue.

Tastes – easy on the stomach, hints of lemon acidity, molasses and caramel came through. Watch the video for the oral experience.

Here’s the video below, with a link from my Instagram page (as WordPress sadly is not allowing me to load videos)

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Coffee of the Week: Rwanda

 
This week’s coffee hails from Rwanda-Umusazi, a coffee of the red bourbon variety, grown at 1,900mroasted for Balthasar, my fave coffee shop in Vienna. It was actually recommended to me by one of the baristi, who used this coffee last ear for a competition. It features the 72 hour fermented coffee processing method again, which almost guarantees a delicious fruity experience. So, I’m using the Hario V60 for this video, but I’ve adjusted the recipe somewhat. Typically, I would use about 15g of freshly ground coffee with about 240ml of 95C boilng hot water, but I found that when I increased the amount of coffee to 16.5C for the Hario V60 filter brewing method , I had the wow factor – what a fruit bomb, with berries, grapefruit acidity and hints of caramel in the middle of my tongue – In fact I’m drinking it now as I write this, yummy.

To summarise; 16.5g freshly ground coffee 95C 245ml hot water Hario V60 Hario V60 filter wet with hot water Makes about 235ml delicious coffee Yummy!

 

check out the video below for more details.

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Coffee of the Week Video: Caravan Roastery Espresso

Caravan Coffee

So, this weeks coffee of the week comes from Caravan Roastery in  London. Before I delve into my experience and the video, a short history about them. In short Caravan have been around for many years, and I remember when I heard about their venture into London and how excited I was, but sadly I was already running my cafe in Cape Town. Nevertheless, I dreamt about visiting their cafe cum roastery in Exmouth Street, so much so that I often used to peruse their menu for ideas. In fact, I even have a confession or two. I amended my menu card to resemble theirs and furthermore, I added a new item to my menu, something back then I had never seen before, avocado toast with chilli flakes – very popular now of course.

In any case, I finally visited them a few years back, but it wasn’t until last year that I re-discovered their coffees once more based on their strategy to focus a lot more on coffee – they still have 5 restaurants with delicious looking menus. I must say that they have a great online coffee shop and they constantly have great deals. Usually, if I order, I get my coffees within the week and even better than that, they don’t ship just freshly roasted coffee. Does that sound strange ? Well, it doesn’t because when you order coffee, you want to start brewing it straight away and almost all but 2 roasteries (Caravan are one of them) always send you coffees that are too fresh to brew. Plus I love the little postcard containing info on the coffee.

So, last week, I finally received a huge , yes huge at 1kg of Daily – their espresso blend, which has a nice aroma. Watch the full video below for more.

Until then visit https://www.caravancoffeeroasters.co.uk to order coffee online – a great choice during tis lockdown pandemic.

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Coffee of the Week: Honduras Coffee

 

The coffee of the week celebrates once again, Vienna based Roaster extraordinaire, Johanna Wechlesberger roastery, Die Roesterin – this time it’s a Honduran Coffee, macerated (another word for fermentation) for 72 Hours.

I know that sounds strange. In fact I had to search what kind of process this was. In summary, the coffee undergoes a 72 hour fermentation process, before it is aired naturally for about 40 days, before it’s green for roasting. You can imagine that such a method will defiantly lead to some kind of different taste profile and it did.

Here, I’m using an AEROPRESS, with the following;

  • 14.5g freshly grinded coffee
  • 93C brewing temperature
  • 212.5 ml of hot water

See methodology in my video and let me know how you brew your coffee using an aeropress.

With this method, the coffee was amazing – like a party in my tongue, tropical fruits and medium acidity came to play, with a long aftertaste around the middle of my tongue.

You can order this delicious coffee, if it is still available from https://dieroesterin.at

 

Enjoy!

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Coffee of the Week: Die Roesterin Espresso Blend

I just wanted to let yo know that I’ve been having problems uploading the video above for 3 days, so I’ve decided to share the link with Instagram.

The coffee of the week celebrates Vienna based Roaster extraordinaire, Johanna Wechlesberger roastery, Die Roesterin espresso blend, LIKMI Espresso blend, consisting of Brazilian and Rwandan arabica coffee beans. Here, I’m using a Profitec 700 Espresso machine, with the following;

  • 19g freshly grinded coffee
  • 94C brewing temperature
  • Brewed at 22 seconds to make a double espresso

See methodology in my video and let me know your espresso hacks.

With this method, the espresso coffee was medium citrus acidity and caramel and with milk, it has hints of milk chocolate, with a long aftertaste around the back of my tongue.

You can order this delicious espresso which comes in a 333g bag from https://dieroesterin.at

 

Enjoy!

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Coffee of the Week Video

Coffee of the week 5 April video

Here’s my first video of my new series, coffee of the week, in which I share with you which of the coffees I had during my week that impressed me the most, whether as a filter brew or as an espresso.

My first video celebrating the impressive Kenyan coffee I got at Nightjar, Dubai. Here, I’m using Hario V60, based loosely on the James Hoffmann’s method;

  • 15g freshly grinded coffee
  • 245ml 95C water
  • Hario V60 with filter paper made wet with some hot water

See methodology in my video and let me know your Hario V60 method.

With this method, the coffee was really fruity with dark berries, citrus acidity and full bodied, with a long aftertaste round the middle of my tongue. 

 

 

 

 

 

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London Coffee Report 2019

I couldn’t really see out 2019 without my annual London Coffee Report depicting my coffee escapades in my favourite coffee city, London. Just like last year, I decided to share with you a mix of the traditional and the new, which I visited during our annual London holiday. Just to make things exciting, if you pay attention you’ll notice that each shop had a common trait.

Monmouth Coffee, Borough Market

On this occasion, our daughter convinced us to try something new and so we headed off to Borough Market, close to London Bridge. Naturally I was intrigued, as I love food and coffee, knowing that Monmouth Coffee was also located within Borough Market. I’ve been to the one in Covent Garden but never to this one. As we walked around like tourists, taking in the sights, the smells of London street food, tasting artisan breads, pepper sauces, buying exotic spices and scratching our head as to what to eat, I finally spotted Monmouth on the left side as you exit the market. It’s actually located on a side road and it was literally bustling out of its side, with customers on the street.

As you enter the shop, there are seats to the front and left of you in wooden cubicle styles reminiscence of their Covent Garden branch. As you glance to your right, yo will see  the brew bar hosting a filter station and La Marzocco linea espresso machine. Just behind is the “coffee market” – coffee enthusiasts buying coffee from open wooden crates served by lots of staff. There’s lots of coffee from different parts of the World with scales to weigh your coffee – truly like a market. I quizzed the assistants as I wanted two distinctly different coffees for espresso and for filter.  Having bought my bags of coffee, I then had my daily cortado – more coffee than milk. Grab a seat outside on what was a hot London summer day.

The Shed, Clapham South Underground Station

Something New. When in London, we usually stay with my brother in Clapham but the closest station is Clapham South on the Northern Line. As we were rushing to catch the train on one of our first days, I caught a glimpse of a newish shop hosting a La Marzocco Linea machine.

Excited I popped my head in, took a picture and noticed with even more excitement, bags of Caravan  Coffee. I eagerly told the lone staff there that I’d be back. and so I was, ensuring that every time I headed off ahead of my family to order my coffee not just on one occasion but twice.

I found out that they had recently opened and were committed to using only Caravan coffee (fine by me). I definitely recommend Shed coffee on your way to work or if you are heading into London from that station, where you can get great Caravan roasted coffee prepared by very pleasant staff as well as some snacks like pastries, sandwiches and cakes.

Department of Coffee and Social Affairs, Soho and Paddington

Back to something traditional, the department of coffee and social affairs  – I like writing their name. I actually went to their spot at Paddington Central for my daily cappuccino before having lunch with my cousin in plush Paddington Central. Located in a a very avant garden building, they’ve tried to give it a homely feel with some wood decorations and sofas. There’s lots on offer from food, snacks, sandwiches and coffee of course.

For my second trip, I went to their shop on 3 Lowndes Court, just off Carnaby Street in Soho. It’s another very busy shop, visited by locals and tourists alike. As you enter, to the front of you is a shelf offering their coffees (even for nespresso)  and other merchandise – just to the right is where you can order, but there’s a little confusion, because there can sometimes be 2 queues – one eating to order and one awaiting their orders. The female baristi are hard at work, focusing on espresso using the La Marzocco linea machine and filter simultaneously, with another lady taking orders. They have many delectable cakes – the lamington being the most famous – haling from Australia – it looks like a chocolate sponge wrapped in coconut flakes. In this trip I ordered a daily cappuccino.

I definitely think that the department of coffee and social affairs should have a price for their name, as I think that it is just one of the best names for a coffee shop.

The Observatory, 64 Marchmont Street, near Russell Square 

Now back to something new. On our last day, we had to move to a hotel in Russell Square and has ing being starved of my daily coffee from an expert, I decided to head over to Continental Stores (Store Street Espresso sisters shop), but as I approached they had already closed. Walking back dejected, I noticed this really arty looking place, selling coffee – advertised as an art gallery selling specialty coffee. Never one to back down on a coffee challenge, I went in, noticing their La Marzocco Linea machine. I took in the sights, or should I say the art and atmosphere – it was quiet, as after all it was late afternoon.

I decided to order a daily Cortado and of course I couldn’t resist my favourite pastry, Pasties De Nata from Portugal, as a tasty accompaniment.

I really enjoyed my coffee – a blend using Brazilian and Uganda arabica coffee. Afterwards, I had a chat with the barista, Tim and he told me about their roaster, Redemption Roasters. If I wasn’t already loaded with coffee from my exploits, I would have bought one of the coffees but next time.

 

I hope you enjoyed your coffee exploits in 2019 like I did, especially in London. Oh! What was that one commonality of the shops – did you spot it? They all had La Marzocco Linea espresso machines. Obviously, I still have my favourites spots when In London. Earlier I wrote about my fave coffee shop, Prufrock – read here – which I visited again during this trip.

In addition, whenever I’m in the West End, I always pop into

Notes Coffee, located at Bond Street Station.

Workshop Coffee , located in St Christopher’s Place, near Selfridges

For Soho;

Soho Grind on 19 Beak Street

Wishing you all a pleasant 2020 and I hope you discover new ways to satisfy your coffee palate and please don’t pay or drink bad coffee in London. Enjoy your last day of coffee in 2019 and wishing you a great 2020.

Ciao!

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I was at the Lagos Coffee Festival: 5 October 2019

Sometimes you think about something and you talk about your ideas with someone and then it happens. All I can say is praise God. In short, I was introduced to Princess Adeyinka Tekenah, CEO of Nigerian based coffee solutions company, Happy Coffee and wow! her passion for coffee was incredible. I think our first conversation was close to an hour as we exchanged lots of ideas on coffee and how Nigeria can benefit from the World’s most popular beverage. She shared with me a video of when she met H.E. President Macron of France in late 2018, offering him a bag of Nigerian grown and roasted coffee beans. I subsequently shared the video on WhatsApp with all my relevant contacts. One of the ideas we mentioned was for Nigeria’s first coffee festival, similar to the ones across the World, especially the London Coffee Festival. Et voila, on 5 October 2019, it happened – now who says things take time in Africa. Well, not in this case and with coffee charged Yinka, who rounded up a team of planners, visited all potential sites, set up a company for the festival and a website, met with lots of potential sponsors around the country and just went for it with her “full of beans” determination.

So, here we were, after countless WhatsApp messages – the Lagos coffee festival, the first of its kind in Lagos. The main objective was not only to inform people about coffee in Nigeria but to also showcase small and medium enterprises involved one way or another with Nigerian coffee. We had products on offer that showcased coffee as a beauty product such as Damini (owned by NYC trained beautician that developed her products for herself and decided to sell them) and Coffeeskinpert 

In addition, there was the infamous, Asah Bara Designs by Zoza Icha, who brings art alive in her cup designs –

I say this, because I think her cups are too beautifully designed to drink from. You need to display them somewhere so that they can be appreciated. Needless to say, her stand was one of the most popular at the festival.

Also on show were coffee stalls, with ever popular My Coffee Lagos who had coffee and snacks on offer, which I couldn’t resist. In addition, there were artisanal bakers – I bought a peanut butter and banana cake – you know me and dessert; and also Merlyn Nutri, who offer healthy drinks and spices (I must confess their customer service was great, as they hand delivered some products that were not available together with some things for me to try, like their delicious zobo (hibiscus) and Tiger nut with ginger and dates drinks, thanks  Melody).

So, how about the coffee festival itself.

There were three panel sessions; the first focused on “opportunities in the coffee business: creating wealth through coffee”, which featured entrepreneurs who are already in the coffee business, like Yinka of Happy Coffee, Ms Adesola Gbadamosi – Coffeeskinpert founder and My Coffee Lagos owner, Ms Tatyana Buchak. The second focused on “Starting a Coffee based business” with the panel consisting mostly of people who have started non-coffee related businesses but giving tips on how to start a business and find a niche – the main exception was Ibrahim Samande of Mai Shayi Coffee. The third was on “Stakeholders in the Nigerian Coffee Economy: Defining the Coffee Value chain”, which I moderated – filmed entirely by my wife (who accompanied her crazed coffee husband to Lagos), with the panel consisting of Ms Bisola Olusanya, Special Adviser on Agriculture for Lagos State Government, Alhaji Olomide, President of the Nigerian National Association of Coffee and Tea Farmers (NAFCOTAN) and Mr Ejide Oladuoye, a coffee farmer.

This was probably the most apt session for me as I have written a bit about this lately, having attend the International Coffee Organisation SDG Session on this in June 2019 – read here. The main focus was to hear from the coffee farmers as to what their main challenges have been, including their problems with accessing domestic markets, let alone international markets. It was interesting to note;

  • 22 States in Nigeria already grow coffee (Nigeria was 36 states) and there could be more depending on the ecosystem.
  • According to the recent ICO Executive Director, Jose Sette, Nigeria is the 7th largest coffee growing country in the World and with a population of approximately 200m people, the focus should be on growing domestic consumption.
  • The government has put in place initiatives to promote the agricultural sector, including coffee.
  • Nigeria grows both robusta (mainly in the south) and arabica (spanning from the central to the north east).

However some gaps remain, like data on the value and output of coffee. Needless to say, some work needs to be done to determine the quality of Nigerian coffee, essential to tap international markets. All this will be really valuable information needed to entice the private sector to get more involved too. In fact that was one of the things I committed (coffee geek) – to develop a public private partnership (PPP) proposal involving both the Federal and Lagos State governments to facilitate the process for developing the Nigerian coffee industry, which may include exporting coffee, possibly through a coffee processing plant near the harbour – just thinking.

All in all, I really enjoyed myself and I was really encouraged by the energy of the panellist, the participants – we had over 70 in the last session and by the atmosphere. Driven by all this energy, I was hungry but more important, I was craving coffee – naturally I headed over to the Happy Coffee stand of course, where I had a double espresso – I had to, after all Yinka was their CEO.

In addition, I tried some coffee from the Mai Shayi stand, where the Syphon was on display. Later on, their CEO, Ibrahim Samande held the coffee appreciation session.

So, here’s looking forward to the Lagos Coffee Festival in 2020 and developing a PPP proposal to resuscitate the Nigerian coffee industry, which will now become one of my main personal projects. If anyone reading this, is really interested to join this ride, please contact me.