It is impossible to sweep aside the fact that the phrase “Geisha coffee” has for several years now triggered an accelerated heartbeat and a surge of dopamine in many coffee lovers. Cafes posting on social media: „from now until we run out of stocks… we’re brewing Geisha!”, baristas brewing this coffee year after year at…
Although the world of specialty coffee is still dominated by three main types of coffee processing, there have been more and more interesting experiments in this field in recent years. The effects are getting better and better, resulting in roasteries offering specialty coffee that is even more special. In 2021 both coffee professionals and coffee…
The boom in the specialty coffee industry has been on for several years. Baristas are tirelessly gaining experience, broadening their knowledge of coffee, honing their skills, and mastering modern techniques. Over time, their profession has become more and more interdisciplinary. However, my impression is that the increase of professionalism is missing one of the basic…
Raisins, vanilla, gooseberry jam. The acidity of a lime, sweetness of honeydew honey and cocoa aftertaste. You find such or sometimes an even more sophisticated description on most speciality coffee packaging, while for you the brew is simply a bit acidic, and there is something else is going on there as well, which makes it…
Did you know that coffee from the same plantation, the same harvest and identical variety can taste completely different? How is it possible? Coffee processing – that is the secret. Wet, dry and more. Let’s check what the magic is about. The coffee is processed even before it gets to the roaster. This is the…
Coffee is like wine – you can often hear that statement. Where does it come from? Even beginner wine enthusiasts have heard of grafts and their impact on the taste of the liquor. Coffee varietals are also very important and determine its flavor. Grafts, and in fact botanical varieties, are one of the basic botanical classifications…
