BLOGGING OUT OF HELSINKI, ALEXANDERSGATAN 50. PLEASE COME BY FOR A VISIT!
BLOGGING OUT OF HELSINKI, ALEXANDERSGATAN 50. PLEASE COME BY FOR A VISIT!
This was a beautiful day.Thanks to everyone who came to our opening. There is still some world best coffee left for tomorrow so it´s another beautiful day is comming up. At this very beginning your feedback is very important for us so please do not be shy to make comments about our coffees or how we make it. Let´s make quality together that respects the beauty of coffee and the effort of millions of people who made it possible for us to enjoy.
This entry was written by , posted on 28.09.2009 at 20:06, filed under Uncategorized. Leave a comment or view the discussion at the permalink.
Tärkeät ominaisuudet cupping-lusikassa ovat mm syvä lusikkakulho, mukava ote, tasapainuoisuus sekä kestävyys. Lusikan materiaalista ei saa huomata minkäänlaisia makuja. Lusikamme ovat W Wright cutlery & Silverwarin tehtaalta Sheffieldistä.
This entry was written by , posted on 19.09.2009 at 10:32, 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.