BLOGGING OUT OF HELSINKI, ALEXANDERSGATAN 50. PLEASE COME BY FOR A VISIT!
BLOGGING OUT OF HELSINKI, ALEXANDERSGATAN 50. PLEASE COME BY FOR A VISIT!
Our barista Roman Kolpaktsi will compete in this year´s finnish barista championship and Kaffa Roastery has the honor to make him his own competition blend. I will not yet reveal what it is (actually we are not really shore yet, we are currently still cupping and blending), but we figured we could produce something fun for this year. If Roman reaches the final we will roast a bigger batch of his competition blend the 2:nd of March. It will sell from the 4:th of march in the following places:
I will together with Roman make some blog posts about how the blend evolves and make some suggestions on how to brew it. The blend´s charachteristics should reach its peak at the final 18.03.2010 when it is 2 weeks old. A discussion or feedback regarding the blend is more than welcome.
This entry was written by , posted on 23.02.2010 at 09:35, filed under Uncategorized. Leave a comment or view the discussion at the permalink.
Kaffa Roastery has moved its main roastery to Punavuori, and will open a coffeeshop as well as an espressobar inside the roastery. We have now been testroasting for some 20 hours in Punavuori, and we are very pleased with the results. The airflow is very good, and much better then on Kelatie in Vantaa, where the main roastery was situated before.
The coffee may differ somewhat in taste from the old roastery, but we are in the middle of the process of cupping and examining how everything contributes to taste here in Punavuori. We will roast coffee in Punavuori on Mondays and Tuesdays, and in La Torre on Wednsdays, and if needed also on Fridays. Read more on Kaffas blog about the new place.
This entry was written by , posted on 28.12.2009 at 03:39, filed under Uncategorized. Leave a comment or view the discussion at the permalink.
Our Christmas blend this year is called ”sweet and spicy”. It´s a simple but very well working blend of two components.
50% of the coffee comes from the Daterra farm in Brazil. It is light to medium roasted, and gives the blend its sweetness. It is actually the same coffee that we use for our espresso 3.3, but a bit lighter roasted. The second component originating from Sumatra is a medium to dark roast, resulting in a full bodied coffee with some spicy notes.
It’s an easy coffee that should suite every coffee lover at the Christmas table. It is for sale at La Torre from the beginning of December. For larger orders please leave your company contact details to the barista for tailored price details. Combined with a French press (bodum chambord) this is a perfect christmas gift, and a complete coffee experience.
Hope you enjoy this coffee!
This entry was written by , posted on 03.12.2009 at 12:01, filed under Uncategorized. Leave a comment or view the discussion at the permalink.
We will this week introduce the 3.3, and 3.4 Latte. The blend is qite similar as the versions 3.1 and 3.2 Latte, actually we will only change the Fazenda Passeio for a new coffe. We will use the pulped natural processed “sweet yellow” coffee from the Daterra farm in Cerrado region in the state of Minas Gerais. Daterra is a very big farm, compared to many other farms we use. It is one of the most innovative farms in Brazil. As an example they sort their green beans by density rather than bean size, wich result in lots that are more even with much fever defected beans. They also pack their coffees in nitrogen fluched foiled bags. This is particulary wellcome this time of the year when the new crop from brazil is on its way, but not yet here. We cupped most of their coffees as espressos and we found the “sweet yellow” most sweet of them all, and this is what we were looking for. It has a medium and very well balanced acidity, with a nytty and floral aftertaste.
The components of our blend will look like this:
Espresso 3.3
65% Brazil, pulped natural “Sweet Yellow” from Daterra
35% Dominican rep., fully washed coffee from Caficultores juncalito
Espresso 3.4 Latte
50% Brazil, pulped natural “Sweet Yellow” from Daterra
35% Sumatra, pulped, partially sundried coffee from Azec Takegon
15% Java semi vashed Robusta
This entry was written by , posted on 02.11.2009 at 14:28, filed under Uncategorized. Leave a comment or view the discussion at the permalink.
Hopefully we can begin test roasting on Monday, because we have a lot to learn about this roaster. The roaster is a 5kg Toper roaster. At our roastery in Tuusula we have one 2.5 kg, and a 15 kg roaster exactly identical. Still every roaster works differently. We usually add a temperature-probe, to measure the air-temperature inside the drum, as well as the temperature inside the beans. We control the roast by the air temperature, but with the extra probe we can follow up the roast very exactly. This is very useful if you vary the batch sizes, because you can imagine that you don’t need the same heating for say 5kg as for 2kg of coffee. A crucial thing that varies between brands and sizes of roasters is their capacity to absorb heat. A roaster with a thick metal drum takes a while to get warm, but once it’s warm it results in a very even roast. Usually smaller roasters with thinner drums are harder to operate due to the highly fluctuating temperature. The drum in its salve does not extract the same even heating so it needs to be monitored carefully. This is actually the roasters I personally find more appealing. I like to have the option to do very different roast profiles for different coffees. For some coffees you can easily taste the difference if the roaster has put time into developing a suitable profile, compared to just roasting it to a certain roastdegree without focusing on the roastprofile.
This entry was written by , posted on 12.09.2009 at 15:37, filed under Uncategorized. Leave a comment or view the discussion at the permalink.
We knew from the beginning that we wanted to use two different espressos, one with milk and the another one without milk. There are some descent twin grinders available, but the more we studied and tested different grinders, we decided to go for 2 different grinders. To be honest we had to make a very quick decision in the summer. We had one day time to make up our minds before the mazzer factory in Italy closed for the summer. Mazzer was a serious option at all time. I heard that there was one silver Mazzer Robur at the Mazzer factory in Italy, and another identical at Espressosolutions in Austria, so I made a decision and ordered them. Currently we are feeding these monsters with off-roasted coffee just to enhance their spinning attributes. They are really fast, but still it takes a while to grind the 30kg of coffee reserved for them.
This entry was written by , posted on 11.09.2009 at 11:26, filed under Uncategorized. Leave a comment or view the discussion at the permalink.
Finally our cups made by Ancap in Italy have arrived. We met up with the folks from Ancap during the WBC in Copenhagen one and a half years ago. Since then we have had the pleasure to test these cups together with others, and we are very pleased with the outcome. Please come and try an espresso, or let our baristas have a go on making some beautiful latte art in them.
This entry was written by , posted on at 11:12, filed under Uncategorized. Leave a comment or view the discussion at the permalink.