Espresso is a finicky beast and deserves the proper equipment. Don’t get discouraged if you don’t nail a perfect shot right off the bat; it takes time and practice to dial in well.
It was around noon, and I was standing outside the Roastery of Coffeedence.
From the glass windows I could see Chris K. wearing the earphones, waiting with anticipation to hear the 1st roasting crack of Kenya Kirimara Specialty Coffee.
He was so concentrated in the procedure that he didn’t realize my entrance.
Many are the reasons that drives us to love Moka Pot!
Its simplicity, its history but also its adorable little gurgle. We also like the fact that it can produce a pretty exquisite espresso for less than 50€. Not bad at all! Don’t you think?
The french press is a classic and is probably the most widely recognizable brewing device available. This coffee is dense and heavy. But be careful: Of all methods, French press is perhaps the most vulnerable to over-extraction.
Spending a few years in the Italian coffee cities…
Yes, I had my most intense years of my childhood, until I decided, as a grown up man, to live my life probably in the most beautiful country in the world.
Greece.
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Our decaffeination process is being made natural, with no chemicals used, via water process. The green coffee beans are immersed in water in order to extract the caffeine. To separate the caffeine from the water containing soluble components, the water passes through a special filter which removes the caffeine. The water contains the soluble components of the coffee beans which hold the elements of the flavor, so that, during the extraction of the caffeine, the beans maintain their original components.. This results in ‘flavor charged water’ saturated with flavor components but free of caffeine, which is used again in the extraction process. As a result of this process they obtain coffee beans that are 99.9% caffeine free. Any coffee that has been decaffeinated will have a residual amount of caffeine left.
Indonesia, a country with a complete different culture has also a complete different way of producing and processing coffee which is called wet hulling. The coffee cherry is firstly harvested and then depulped by using hand cranked devices.
The washed process and the semi-washed process are very similar, but only in the first step, while the cherry is removed (pulped). Semi-washed coffees are dried with the mucilage clinging to the outside of the parchment.
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