Passion, experience, and consciousness through coffee

Passion, experience, and consciousness through coffee

  • Natural Coffee or Unwashed Coffee, Which Has Cleaner Profile?

    Mar 15, 14 • Production1 Comment
    Natural Coffee or Unwashed Coffee, Which Has Cleaner Profile?

    The trend of the clean cup profile has been going on since 1980s, and wet(washed) process has gained its momentum as the specialty coffee popularity rises. There is something interesting about the terms, washed/unwashed process. As you can see in Ukers’ “All about Coffee“, the terms washed/unwashed process were more commonly used in early days […]...

  • What is Pulped Natural Coffee Process? It’s Very Wet and Natural

    Mar 13, 14 • ProductionNo Comments
    What is Pulped Natural Coffee Process? It’s Very Wet and Natural

    The pulped natural (also known as honey) process is relatively new process that has been rapidly adopted in recent years. The process generates unique flavor which differs its cupping profile from both wet process and natural process. The cup results generally show more cleanliness and uniformity than conventional natural process. The sugar-rich mucilage naturally increases […]...

  • A Brief History of Typica Varietal and Three Coffee Origins

    Jan 29, 14 • ProductionNo Comments
    A Brief History of Typica Varietal and Three Coffee Origins

    A cupping profile of coffee varies depending on numerous factors, cultivation environment, processing of coffee cherries, condition in shipping container, roast profile, and so on. Out of countless factors, the idea of varietal, a biological strain of coffee plants, seems important or “trendy”. Today, in commercial Coffee Arabica, Typica and Bourbon are considered to be […]...

  • Oil on Coffee Bean Surface, Is It Good or Bad?

    Jan 20, 14 • BrewingNo Comments
    Oil on Coffee Bean Surface, Is It Good or Bad?

    Many people have probably wondered if the shiny oil on the surface of coffee bean is good or bad. The coffee bean contains considerable amount of fat just like other plants seeds such as corn, sesame, soy, nuts all do. The chemical structure of the coffee oil seems to be similar to cottonseed oil. Since […]...

  • Rwanda Mibirizi, Example of Excellent Bourbon Cultivation and Processing

    Dec 14, 13 • Coffee from AfricaNo Comments
    Rwanda Mibirizi, Example of Excellent Bourbon Cultivation and Processing

    Rwanda isn’t as known coffee producing country as surrounding Kenya and Tanzania, but increasingly coffee professionals have been attracted to Arabica crops resulted from its perfect micro climates and teroir. The success of Rwandan coffee industry probably provides a good case model to neighboring newer coffee producers likes of Uganda and Congo. The country known […]...

  • A Method to Shut Fresh Coffee Aroma up and Revive Later

    Dec 1, 13 • Brewing, SliderNo Comments
    A Method to Shut Fresh Coffee Aroma up and Revive Later

    The coffee aroma is an essential component of the coffee drinking experience. When it’s freshly brewed, you are almost forced to enjoy its aroma filling the atmosphere before its taste from the cup. Even in a professional coffee cupping, the aroma is the first thing to be evaluated along with the dry fragrance. What coffee […]...

  • Evolution of Pour-Over Cone Drippers and Their Concepts

    Nov 17, 13 • Brewing, SliderNo Comments
    Evolution of Pour-Over Cone Drippers and Their Concepts

    When it comes to technology, a new invention gets progressively better, almost always. So is coffee equipment. Any phases in coffee farming, processing, roasting, and brewing, every equipment involved probably affects the final cup more or less. There probably is a legendary mucilage remover or something, which is like Probat for roasting or La Marzocco […]...

  • Caffeine and Other Less Known Bitterness in Coffee

    Oct 30, 13 • Roasting2 Comments
    Caffeine and Other Less Known Bitterness in Coffee

    Bitterness is one of primary taste characteristics of coffee. Other primary tastes, acidity, sweetness, saltiness, or sourness, doesn’t seem to represent coffee as well as the bitterness. I think this general recognition of coffee being bitter has a lot to do with the caffeine. Many drink coffee for pure joy like we do. Those who […]...

  • How Hardness of Water Affects Coffee Brewing

    Oct 16, 13 • Brewing, Slider6 Comments
    How Hardness of Water Affects Coffee Brewing

    Coffee is mostly water. The quality of water naturally affects cup result. Coffee is often considered to be a water containing small coffee particles, but it is ideally a clean solution in which various tasty chemicals are completely dissolved. Except, the espresso is a colloidal solution which soluble and unsoluble matters exist in the liquid. […]...

  • Grind Coffee Right Before You Brew It

    Oct 14, 13 • BrewingNo Comments
    Grind Coffee Right Before You Brew It

    Having a coffee grinder is essential to brew a good coffee at home. Of course the coffee must be roasted within a month or so, that’s the very basic rule. No matter how good you are at brewing or good the grinder is, it’s pointless if the coffee itself is old. 3 Key Factors 1. […]...