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 the most important competitions, record prices of green beans and shelves stocked with packets of beans for the price of a bottle (or four) of really good natural wine. What is hiding behind the phenomenon of this botanical variety of Arabica, an insatiable craving for such a l ..read more

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 coffee-related areas. It seems to me that baristas know more about botanical varieties, terroir or processing methods than they do about roasting coffee. This is no surprise – a lot of reliable, basic information about what is h ..read more

Are capsules for everyone? No. Do they make brewing coffee easier and make you as little involved in the process as possible? Definitely yes! So, is it worth trying and opening up to new coffee brewing methods, even if you are a drip whisperer or an espresso machine pro at home? Both yes and no… Here is why! No two capsules are the same Coffee capsules were invented over 35 years ago in Switzerland, and this method of brewing coffee is developing at a much faster pace than other methods we know. Probably because the method is quick and convenient, and the capsule coffee machine itself is, comp ..read more

The country considered the birthplace of coffee deserves at least a thick volume, but even a blog post can be a challenge. When writing about Ethiopian coffee, you don’t quite know where to begin. Almost every aspect of coffee production in this country is exceptional, just like the flavour of coffees sourced from there. First, let us give you a few basic facts about the history and economy of the coffee sector. History This is where humans are said to have discovered coffee in the 9th century. The legend has it that goats and a goat herder named Kaldi were part of the story. One day, the goat ..read more

Infusing coffee with flavors has been a hot topic for some time, generating a lot of discussion in the industry and dividing the coffee community into supporters and opponents of the process. We have collected the opinions of many industry experts who roast and sell coffee in various countries and we come to the rescue with a solid portion of knowledge. Feel free to read and draw your own conclusions, I hope you will be able to form your own opinion about infused coffees based on the information below! Traditionally, coffee is processed in one of three ways: wet, dry and ‘honey’, which is in-b ..read more

Delving into the world of (not only) specialty coffee, at some point a seemingly banal question pops out: “Where does coffee come from?” It is followed by: “What influences its taste?”, “Why does Ethiopia taste different than Brazil?”, “Why do they write about elevation on the packet?”. We’re about to describe various elements of the most important stage of coffee production, i.e. its cultivation on a farm. The “coffee belt” The coffee tree is a plant which requires specific growing conditions for proper vegetation. Optimum conditions are usually found in the tropics and vary greatly between c ..read more

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 enthusiasts are expected to know more about processing methods than a brief mention of either “washed, natural or pulped natural”. So, what is modern processing all about? Why do we process coffee? Why do we need coffee processing at all? Each coffee ..read more

Which coffee beans to choose if there are several hundred of them in the offer? Big, small, dark, light, Italian, Polish, German, Swedish, for pour-over, for espresso, natural, washed… ouch! My head is spinning! The perfect coffee is out there somewhere. Discover the secret to finding “the one” and see which coffee is best to start with. Pre-selection The question of how to choose a coffee is best broken down into a few simple factors and the general-to-specific method. Do it Sherlock style! The first thing you need to consider is which devices you will use to brew your coffee. If you hav ..read more

I don’t know about you, but I go through the same process every spring: the first sunny days already take me to July with its warm evenings at the patio of my favorite cafe where I’m hanging out with my friends, tenderly holding a glass of espresso tonic… Coffee with alcohol: creative recipes of bartenders The first sip of this non-alcoholic drink crushed my coffee purism, which was taken over by curiosity – once we have good beans, what can you add to them to get flavor synergy? So, I reached out to people who professionally mix and experiment: bartenders. I asked each of them about the most ..read more

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 quite good. No worries. There are ways to effectively develop sensory skills. And you don’t have to begin working at a coffee roastery to do that. However, as in the case of learning any skill – you need motivation, patience and diligence. If you already have this starter ..read more