Categories
coffee news

Waar kun je koffie to-go halen?

  • Ja we blijven allemaal zoveel mogelijk thuis.
  • Ja we houden afstand.
  • Ja we wassen vaker onze handen en geven geen hand meer als we iemand begroeten.
  • En ja, we drinken gewoon thuis koffie en thee…

Maar wat als je een wandeling maakt en ontzettende trek in een ouderwetse espresso of cappuccino hebt? Nu iedereen dicht lijkt te zijn, waar kun je dan toch nog terecht voor een bakkie?!

Koffietje.nl maakte wederom een handig overzicht van alle hen bekende koffiehuizen, espressobars en koffie salons die koffie takeout bieden!!!

Categories
brewing coffee roasting

Verse koffiebonen bij het thuiswerken

Als je thuiswerkt en verse koffiebonen nodig hebt, check dan deze megapost met links naar alle branders in Nederland, die bekend zijn, met een webshop om bonen te bestellen! โ˜•๐ŸŒฑ

Koffietje.nl worstelde met dezelfde gedachten als ik:

Hoe kom ik aan lekkere, goede, verse koffiebonen voor m’n koffie als ik het huis niet meer uit mag?

Bezorgen natuurlijk, maar door wie? Wie brandt nog dagelijks koffiebonen en heeft een webshop waar ik die kan bestellen zodat ze bij mij thuis bezorgd kunnen worden? Want ik wil geen oude bonen! ๐Ÿ˜€

coffee and latte art
coffee cups and latte art

Nou, het is een megapost geworden op Facebook en de lijst groeit nog steeds. Gelukkig hebben ze de lijst met koffiebranders in Nederland met een webshop ook op hun website gezet, daar is hij wat overzichtelijker! #stillroasting

En als jij zelf nog goede suggesties hebt, geef ze vooral door aan koffietje op facebook! Daar hebben we allemaal wat aan!

PS: Ben je een koffiebrander maar heb je nog geen webshop zodat klanten bij je kunnen bestellen? Neem dan ff contact op! Zelfs met een gratis Google Forms bestelformulier kom je een heel eind en dat is zo gemaakt! Shopify kan ook maar vergt meer tijd, heb je later ook wel weer wat aan.

Categories
brewing coffee news travel

Making An Espresso At Home During The Corona Crisis

To all my fellow coffee fanatics who crave a good espresso but cry every day because the coffee places are mostly closed: you owe it to yourself to get a Cafflano Kompresso! The only way to make anything that comes close to an espresso at home, easily.

cafflano kompresso blow up view of components
Cafflano Kompresso

It’s durable, cheap and portable. Will save your travels, hotels, and vacation rental too! Works on a train boat or train.

Only hot water needed to make an espresso anywhere

Cafflano Kompresso

You can grind your own beans (for best results) or start out with ground coffee from the supermarket. I’d choose a medium roast wherever possible, not a dark, French or Italian roast, as these are likely to turn out too bitter and “ashy”, IMHO.

Then move up to a pound of gourmet coffee from your favorite show around the corner, ask them to grind it for “espresso”. This way, you can still support your local shops even though they can’t make you your coffee and you create a nice relationship with them for when all this is over and you can get a real espresso again!

And eventually get your own grinder. If you do, get a burr grinder, always! The best entry-level grinder out there is the Baratza Encore, for approx $130 or so. One step up and only different in the number of different grind-size settings it has, it the Baratza Virtuoso.

Baratza was bought by powerhouse and specialty coffee shop darling grinder manufacturer Mahlkรถnig (German for “King Grinder”, BTW!). It’s the only thing they do, build grinders. They are superb in quality and stability, the latter meaning they grind still very well when the burrs start to get dull.

Now, if you’ve read trhis far that means you are serious about coffee, just like myself. I like that.

If you’re thinking of getting the Kompresso, you may also be interested in the Cafflano Klassic. It’s the filter coffee equivalent of the Kompresso. Having the two means you will never NEVER EVER having to go without superb coffee that you make yourself. Anywhere, everywhere, all the time. (The Klassic comes with a grinder built-in so you can even grind the beans just before you brew the coffee.

cafflano Klassic
Cafflano Klassic with built-in grinder for on the road. source: Cafflano

You’re welcome!

And because the proof is in the pudding:

View this post on Instagram

: ๐ŸŽฅ @costas_of_sweden Freddo espresso made with @CafflanoKompresso Probably the simplest way to make a good espresso ๐Ÿ‘Œ๐Ÿ˜‹ ๐Ÿ”ฅโ˜•๏ธ๐Ÿ”ฅโ˜•๏ธ๐Ÿ”ฅโ˜•๏ธ๐Ÿ”ฅโ˜•๏ธ๐Ÿ”ฅโ˜•๏ธ๐Ÿ”ฅโ˜•๏ธ โ €โ €โ € โ €โ €โ € ๐˜พ๐™–๐™›๐™›๐™ก๐™–๐™ฃ๐™คยฎ ๐™†๐™ค๐™ข๐™ฅ๐™ง๐™š๐™จ๐™จ๐™ค ๐Ÿ‡ฐ๐Ÿ‡ทโ €โ €โ € โ Authentic Espresso Maker โž More Tips ๐Ÿ‘‰ @CafflanoKompresso ๐Ÿ˜˜ โ €โ €โ € โ €โ €โ € โ €โ €โ € Hydraulic compression (Pascal's) & Squeezing handles magically deliver consistent 9-bars pressure over 30 seconds. โ €โ €โ €โ € โ €โ €โ € โ €โ €โ € โ˜† Main Features โ˜† โ €โ €โ € โ€ข Hydraulic liquid compression โ€ข Consistent high-pressure over 9 bar โ€ข Light! 178g (0.39lb), Compact (17cm) โ€ข Filter Basket max. 15g coffee โ€ข Durable and hygienic โ€ข Easy to use and clean โ€ข Sustainable & eco-friendly โ €โ €โ € โ €โ €โ € โ €โ €โ € โ €โ € โ €โ €โ €โ €โ €โ €โ € โ €โ €โ €โ €โ € โ €โ € โ €โ € _______________________________________________ #cafflano #cafflanokompresso #espresso #latte #americano #coffee #cafe #coffeetime #coffeelover #coffeeaddict #barista #coffeebreak #instacoffee #coffeegram #coffeeholic #coffeelife #specialtycoffee #travel #outdoors #camping #cycling #backpacking #trekking #costasofsweden #sweden #freddoespresso #์นดํ”Œ๋ผ๋…ธ #์นดํ”Œ๋ผ๋…ธ์ปดํ”„๋ ˆ์†Œ

A post shared by CAFFLANOยฎ COFFEE MAKERS! ๐Ÿ‡ฐ๐Ÿ‡ท โ™ป๏ธ (@cafflano.official) on

Categories
brewing coffee news

Barista at Boeken Bonen & Blaadjes

I’m happy to inform you that I’ve found a super freelance coffee partner in Amersfoort! It’s also really close to our new home, if the purchase goes through, so that’s even better!

I’m helping out 3 days a week in the relaxing atmosphere of the coffee salon and tea house Boeken Bonen & Blaadjes in het Singelhuys in Amersfoort. It’s a place cultural center and lunchroom with a vintage feel that boasts barista training workshops, private dinner events, remote work spots and meeting place as well as being a magnificent place to chill, relax and unwind in a “home away from home” style. Couches, comfy chairs, a quiet corner or the central tables to meet others and shares experiences.

boeken bonen blaadjes
Boeken Bonen & Blaadjes

Joet Halmos, the owner, could use the extra hands during the lunch rush and would like to leave the coffee and tea prep in capable hands so she can focus more on guests and preparing lunches (the ample bread platters are really worth the trip alone!).

Filter Thursday

On Thursday’s I’m there and using the day to experiment and practise with filter coffee brewing methods as well as assisting where and when needed. So I try new beans, choose and finetune recipes and experiment with an Aeropress, Hario V60, Chemex or Kalita Wave. Once Summer comes and days get hotter, I’m sure I will also try cold drip and cold brew coffees to see how temperature affects taste and flavors. All this to better prepare for the qualifying rounds of the Dutch Brewers Cup 2020 later this year in November.

Friday and Saturday I help out with the lunch rush and assist Joet wherever needed between 11:00 and 15:00 those days.

Categories
brewing coffee news training

Barista ethics, principles and practice

After working as a barista in various places since our return to the Netherlands in July 2019, I’ve learned that the coffee business is vastly better here than on Sint Maarten. The beans, the machines and the skills of the baristas working there are much better than there.

But what’s surprised me the most is that most places stopped after buying better quality beans or investing in a good machine.

Many places shamelessly use the same beans for espresso as well as “gewone koffie”, the historical Dutch name for normal coffee meaning filter coffee that our parents and grandparents used to make.

Some establishments use at least a different grinder when making “koffie”. But they opt using the same espresso machine because it’s there, so the “koffie” is most often approximated by a lungo.

A few use both a different bean as well as a separate grinder. A conscious decision. But I fail to understand why you don’t simply make “koffie” using a filter method?! After all, if it is about the money, and I think it is, then the math of making a liter of coffee from 57-63g of ground coffee is always better than turning 17-19g of the same coffee into 50ml of espresso or 90-100ml of “koffie”. Right?

And if you decide to use different beans for espresso and “koffie”, because of flavor I assume, then how come you don’t use different beans for cappuccino? After all, roughly 70% of coffee drinks sold in the Netherlands are “white coffees” aka milk-based coffees such as flat white, cappuccino, latte macchiato and large lattes.

I’m often disappointed by what I find in espresso bars during my Temper shifts. Large 3 group machines supplied by a caterer and left to more and more careless baristas who’s level of care and quality goes down by the month when management is not present, training is no longer provided and customers don’t know better.

Granted, many people working as barista are students either during the studies or directly after, earning money for leisure time, travel plans or settling down. They learn on the job while doing it and some of them are truly gifted and highly skilled by intuition. Nothing wrong with that. But as soon as they leave, and there’s always a better laying barista position coming next month – turnover is a bitch – knowledge is drained and whoever is left in charge has to pick up the slack. But pay is low, pressure is high and people don’t seem to care or know.

I’ve been searching for a better place to make excellent coffee now for 2 months and every place that I’ve talked to is stuck to bean contracts, doesn’t want to invest anything further and can’t train the people with SCA courses.

Well you can’t have it both ways! You want cheap high quality coffee fast, but you only pick two at any time. Not three. Skilled baristas cost more, care for the equipment, as well as customers. They know how to tweak the machine on a daily or even hourly basis to result in the best quality coffee.

Nothing makes a barista more happy than a great clean machine, new grinder or a kilo of fantastic beans to try out. Reward staff with perks, not salary. The effect is the same, if they truly love their jobs. Hire a legendary barista or roaster to give a workshop and spark their interest again, relight that fire (no, don’t go there!) and give the team a new boost of energy.

Categories
news

Coffee Culture in Bussum en Naarden

Update: per 1 december werk ik niet meer voor Coffee Culture. We zagen er beide geen toekomst in. Dan heeft verder gaan geen zin.

Deze maand werk ik al weer voor het laatst bij Coffee Cabana in Utrecht. De drie maanden opstarten zitten er al weer op. Ik weet zeker dat het een succes zal worden want het concept is erg uniek in Nederland: een koffiebar met een Braziliaanse twist. Tapiocas, pรฃo-de-queijo, cakes, natuurlijke vruchtensappen zonder toevoegingen uit Brazilie, biologische thee en limonades, acai bowls en meer. Binnenkort ook met bier en wijntjes dus bij uitstek geschikt voor borrels uit de hele buurt.

Ik ben blij dat ik Coffee Cabana heb kunnen helpen met de opzet van de lunchroom, in zoverre dat ik natuurlijk niks anders heb gedaan dan goede koffies maken! Hierdoor kon Galit zich zoveel mogelijk richten op de rest van de zaak en alles wat daarbij komt kijken. Tussendoor heb ik mijn kennis van de horecakeuken kunnen inzetten bij het aanscherpen van de menukaart voor belegde broodjes en de mise-en-place daarvan.

coffee culture
Coffee Culture

Ik heb weer een hoop geleerd over wat er komt kijken bij een eigen zaak en ben klaar voor een volgende stap op weg naar de Dutch Barista Championships 2020! Vanaf november ga ik werken bij Coffee Culture in Bussum en Naarden! Dat is vlakbij en hoogstens 15 minuten fietsen voor me. Aangezien er in december een 2e kleine aankomt is het verkorten van de reistijden heel erg gewenst.

Coffee Culture

Vrijdag 1 november begin ik op het station van Naarden-Bussum en zaterdag 2 november op locatie in Naarden Vesting! Kom gezellig langs! Hierna zal ik een beetje zweven tussen de locaties in Bussum en Naarden, dus wil je mij zien en spreken, check het dan even van tevoren met mij via WhatsApp.

Categories
coffee news

Coffee Cabana has a new barista

I will be working as a part-time barista in the wonderful new Brazilian-minded coffee place Coffee Cabana, in Utrecht, starting today!

Single origin Brazilian coffee from the owner’s region where she grew up. Roasted to spec by Spot On Roasters in Amsterdam. We’ll try to bring back the smells flavors of the coffee she grew up with.

They also offer Brasilian bites and dishes for lunch and in between. Many products made from Tapioca flour which is naturally gluten free and vegan. Come check them out! Close to train station Vaartsche Rijn in the Vondellaan in Utrecht.

Coffee Cabana beans from Brasil
Coffee Cabana
Categories
news

Officially Registered “No Pressure Coffee”

No Pressure Coffee is now an official one-man company and registered at the chamber of commerce in Utrecht.

My KvK number, for tax purposes is 75493039.

So I’m available for all your short or long term shifts, projects or events! Use my contact page to get in touch with me.

I’m also on several modern temp and traditional job sites or services. You can find me on:

Look forward to hearing about your coffee business, your plans or your dream! I’d be happy to help any way I can!

Checkout my certificates as well as my services. I have been a member of the SCA since 2018.

Categories
brewing coffee news

Trying Amavida Coffee

I’ve been waiting for a good reason to do so, but now that my beans are gone, there are no visitors scheduled to arrive anytime soon and I really don’t enjoy local supermarket coffee, I had to find a new supplier.

Now, from my experience at the Marketgarden supermarket, I know that Carib Bean Company in Antigua is a good, local and reliable supplier. They make fabulous blends that have stood the test of time, roast on-demand and deliver via airfreight. Fast, but expensive. So I need an alternative. Maybe it can be achieved cheaper, better coffee or faster?

Amavida coffee roasters

So I ordered a couple of small 8-12oz sample orders from Amavida in Miami. I use a US mailbox address that can repack multiple orders into one small package and forward that via boat, DHL or Fedex. MyMalls is fast and reliable but also not as cheap as using local shipping companies such as SCS, Tropical or the Mailbox. However, for fresh roasted coffee it must be fast.

The tropical heat and humidity kill off roasted beans in 15 min when left exposed to air!

So Amavida it is and I’m very excited! They were awarded “Roaster of the Year” in 2018, so my expectations are very high! I hope they equal or surpass my experience with the Ethiopia single origin from Evermore in Rotterdam!

Categories
coffee news

Running out of beans

After having finished the amazing reserves of coffee beans I’ve had brought to me by visitors, the sad time arrives when they run out… This happened last week so now I am resorting once again to supermarket coffee from St Maarten.

Which coffee do you drink?” is a question I get asked regularly. Well, I don’t make it a secret but bean selection on St Maarten is pretty poor and limited. I’ve tried all the coffees, both ground and whole bean, and my favorites are the house brands from either SuperU or Carrefour. Value/price is super. They both have the same supplier that packages the coffee in custom packages for both, but the coffee is identical as far as I have been able to test and taste.

They come in different “flavors”: Peru, Colombia, Brasil, Ethiopia and Mexico. The Peru and Ethiopia match the best with my tastes. Bold, strong smells and flavors, full bodied strong coffee with enough balance and sweetness not to make it too bitter. They are blends from 100% Arabica beans. Both of them.

Normal recipes call for 30 gr of coffee for 500 ml of water (at 92-96 Celsius) but since this is an espresso grind and not a filter grind (much finer than would should be used), I either use colder water than prescribed (82-86 C) or I reduce the amount of coffee by 10% (3 grams here).

My favorite brew methods are Aeropress in the morning (it makes a more bitter espresso-style cup) and Hario V60 in the afternoon (smoother, milder, less bitter oils)