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coffee competition news

The Louis Claus Bokaal

The evolution of the specialty coffee sector in the Netherlands is inextricably linked to the professionalization of the barista craft, a process that found its primary catalyst in the establishment of national competitive standards at the turn of the millennium.

Central to this professional trajectory is the Louis Claus Bokaal, a prestigious incentive award (aanmoedigingsprijs) presented annually within the framework of the Dutch Barista Championship (DBC).1 This trophy serves as a vital mechanism for identifying and nurturing “aanstormend talent” (emerging talent), specifically recognizing the highest-achieving newcomer who reaches the final stage of the national championship.1 To understand the origins, criteria, and impact of this award, one must examine the life of its namesake, the technical rigors of the Specialty Coffee Association (SCA) Netherlands, and the broader cultural narrative that has elevated a professional trophy into a symbol of Dutch coffee heritage.

Louis Claus and the Foundation of Dutch Coffee Competitions

The Louis Claus Bokaal originates from the necessity to honor one of the most influential pioneers in the Dutch specialty coffee movement. Louis Claus, the owner of the renowned café De Blonde Pater in Nijmegen, was a foundational figure who significantly elevated the standards of coffee preparation and hospitality in the Netherlands.1 Claus was not merely a business owner; he was a mentor and a visionary who recognized that competition would serve as the most effective vehicle for industry-wide improvement. In 2002, he stood at the “wieg” (cradle) of the Dutch barista competitions, assisting in the creation of the competitive infrastructure that would eventually become the Dutch Barista Championship.1

The Legacy of De Blonde Pater

De Blonde Pater served as more than a commercial enterprise; it functioned as an informal academy for aspiring baristas. Louis Claus cultivated an environment where technical precision was balanced with a deep commitment to guest experience, a philosophy that continues to influence the judging criteria of modern competitions.1 Under his guidance, De Blonde Pater produced several high-caliber professionals, most notably Liesbeth Sleijster, who achieved a third-place finish at the World Barista Championship in 2008.5 Claus’s pedagogical approach emphasized the mastery of espresso extraction and the chemistry of milk texturing, setting a benchmark for what would later be required of competitive baristas at the national level.1

Following the untimely death of Louis Claus on April 4, 2010 – at the age of 49 – the Dutch coffee community sought a permanent way to commemorate his contributions.4 The creation of the Louis Claus Bokaal was the result of this collective desire to preserve his name within the competitive circuit he helped establish. The award was designed to reflect Claus’s own passion for training and encouraging new talent, thereby focusing the prize specifically on newcomers to the championship finals.1

Criteria and Mechanics of the Award

The Louis Claus Bokaal is awarded by the Specialty Coffee Association (SCA) Netherlands, the national chapter of the global organization dedicated to coffee excellence.1 The award is not given for a single category of beverage but is instead a reflection of overall performance within the rigorous structure of the Dutch Barista Championship.

Recipient Eligibility and Selection

To receive the Louis Claus Bokaal, a participant must fulfill a specific set of criteria established by the SCA Netherlands:

  1. Finalist Status: The recipient must be one of the six finalists in the Dutch Barista Championship.1
  2. Newcomer Status: The participant must be competing in the DBC finals for the first time.1
  3. Highest Ranking Newcomer: Among all the finalists who are debutants, the Bokaal is awarded to the individual who achieves the highest total score from the sensory and technical jury.1

This structure ensures that even if a newcomer does not win the overall national title, which is often claimed by veterans with years of competitive experience, their exceptional performance in a high-pressure environment is formally recognized.1

The Competitive Performance Requirement

The path to the Bokaal requires a masterclass in efficiency and sensory communication. Each finalist must deliver a 15-minute presentation, during which they prepare and serve three distinct types of beverages to a panel of judges 1:

  • Four Identical Espressos: These must demonstrate a balance of sweetness, acidity, and bitterness, with a specific tactile quality.5
  • Four Identical Milk Drinks: Baristas typically focus on achieving a harmonious blend of coffee and textured milk, emphasizing sweetness and microfoam quality.1
  • Four Identical Signature Drinks: This round allows for creativity, where baristas combine espresso with various ingredients to create a unique flavor profile that highlights specific characteristics of the coffee.5

The scoring is overseen by a diverse jury, including sensory judges who analyze taste and flavor descriptions, technical judges who monitor cleanliness and workflow, and a head judge who ensures calibration and consistency across the panel.1 For a newcomer, achieving a high score across these categories necessitates months of preparation and a deep understanding of coffee science.

Complete Timeline of Award Winners

The historical record of the Louis Claus Bokaal provides a roadmap of the rising stars in the Dutch specialty coffee scene. Many recipients of this incentive prize have transitioned from “talented newcomers” to national champions and international competitors.

Detailed Recipient Timeline

YearRecipientProfessional Context and Achievements
2010Coen van SprangAwarded at the first championship following Claus’s death; van Sprang placed 3rd overall while representing Lebkov Rotterdam.5
2012Mark JordaanRecognized for his technical precision and potential during his debut in the finals.9
2016Rose van AstenAchieved 2nd place in the DBC 2016; later became the 2019 Dutch Barista Champion and competed in Boston at the WBC.10
2019Wendelien van BunnikNotable for winning both the Bokaal and the overall Dutch Barista Championship in the same year; later became World Aeropress Champion.3
2023Sanne WestphalPlaced 3rd in the 2024 finals after winning the Bokaal the previous year, demonstrating consistent growth.1
2024Loekie KinSecured 4th place in a highly competitive field at the Horecava in Amsterdam, outperforming several experienced participants.1

Historical Highlights: The 2010 Inauguration

The 2010 Dutch Barista Championship, held at Hotel de Goudfazant in Amsterdam, was a milestone for the industry. It was the first time the newcomer prize was officially named the Louis Claus Bokaal.5 The atmosphere was emotionally charged, as the community reflected on the recent passing of Claus.4 Coen van Sprang, who worked for the Rotterdam-based Lebkov, was the first to receive the trophy.7 His performance was praised for its sensory clarity and technical stability, qualities that would become the hallmark of Bokaal winners.5

Historical Highlights: The 2019 Breakthrough

The year 2019 represented a significant moment in the trophy’s history when Wendelien van Bunnik achieved a “double victory.” Typically, the Bokaal is won by a newcomer who places 2nd through 6th, as the top spot is often reserved for those with multiple years of experience. However, van Bunnik’s performance was so dominant that she claimed the 1st place title and the Louis Claus Bokaal simultaneously.3 Her subsequent victory at the World Aeropress Championship in London further validated the award’s role in identifying world-class talent.3

Anecdotes and Cultural Resonance

The Louis Claus Bokaal carries with it several anecdotes that illustrate the passion and humor inherent in the Dutch coffee community. These stories highlight the human element behind the technical scores.

The “Zoetemelk-plek” Anecdote

During the 2010 championship, where the first Louis Claus Bokaal was awarded, the overall winner Yakup Aydin provided one of the most memorable moments in DBC history. Having finished as the runner-up for several consecutive years, Aydin famously shouted, “Na vier jaar eindelijk geen Zoetemelk-plek meer!”.5

This was a reference to Joop Zoetemelk, the legendary Dutch cyclist in the Tour de France, known for his many second-place finishes. This anecdote underscores the intense competitive drive of the finalists and the significance of breaking through into the top tier of the Dutch coffee scene, a journey that often begins with the recognition provided by the Louis Claus Bokaal.5

The Literary Connection: “Het aanbidden van Louis Claus”

The legacy of Louis Claus extends into the realm of Dutch literature through the work of his sibling, Helena (now Valentijn) Hoogenkamp.4 In 2021, Hoogenkamp published the debut novel Het aanbidden van Louis Claus (The Worship of Louis Claus).12 The book is a fictional exploration of memory, identity, and the influence of a charismatic figure. While the character in the book is an aspiring actor rather than a barista, the title was directly inspired by the real-world renown of Louis Claus and his eponymous trophy.4

The family of Louis Claus expressed surprise and pride that his name had become so synonymous with excellence that it could inspire a work of fiction.4 The novel jumps across time. From 2003, the era when Claus was establishing the barista competitions, to 2018, reflecting the long-lasting impact of his presence on those around him.11 This literary connection has introduced the name Louis Claus to a wider audience outside the specialty coffee industry, further cementing his status as a cultural icon.13

SCA Netherlands and the Horecava

The awarding of the Louis Claus Bokaal takes place within the larger ecosystem of the “NK Koffie” (Dutch Coffee Championships), which are primarily held during the Horecava hospitality trade fair at the RAI Amsterdam.1 It takes place every year in early January. This venue provides the maximum possible exposure for newcomers, as they perform in front of thousands of hospitality professionals.

The Role of Sponsors and Support

The SCA Netherlands relies on a network of sponsors to maintain the high standards of the competition and to provide the prizes associated with the Bokaal. Key partners include companies like Brita, Victoria Arduino, Alpro, and Oatly.1

In the 2025 competition, the Louis Claus Bokaal was presented alongside an Oatly Cheque, which specifically rewards the highest-ranking participant using plant-based milk, a category won in 2025 by Isabelle van der Horst.2 These secondary prizes complement the Bokaal by encouraging innovation and sustainability among newcomers.1

The Jury and Calibration

The credibility of the Louis Claus Bokaal is upheld by the rigorous calibration of the jury. Led by coordinators such as Annemarie Tiemens, the jury undergoes extensive training, including webinars and practical tasting sessions, to ensure that their assessments are objective.1 Jurors must possess a valid SCA number and are trained to translate sensory experiences into clear, constructive verbal comments.1 This professional infrastructure ensures that when a newcomer is awarded the Louis Claus Bokaal, it is a testament to their genuine skill and potential to represent the Netherlands on the international stage.1

Future Outlook

As the specialty coffee industry moves toward 2026, the Dutch Barista Championship continues to integrate new technologies and techniques. Brewing espresso using sound waves only. Minute water chemistry compositions using Apax Lab‘s droplets. Specific milk cows or pastures so ensure the milk flavors complement the coffee. Freeze drying techniques with milk and coffee to extract specific flavor notes that shine in signature drinks.The 25th anniversary of the World Barista Championship in 2025 marked a period of reflection for the Dutch community, which has been a participant since the beginning thanks to the foundations laid by Louis Claus.2

The technical demands for newcomers are increasing. Modern finalists must now navigate complex variables such as TDS (Total Dissolved Solids) in their espressos and precisely controlled water chemistry provided by sponsors like Brita.1 The signature drink round has become particularly sophisticated, often utilizing culinary techniques to enhance the coffee’s natural aromatics.5 Despite these technical advancements, the core of the Louis Claus Bokaal remains the same: it is a tribute to the human passion for coffee and the spirit of mentorship that Claus embodied at De Blonde Pater.1

The timeline of winners from 2010 to 2024 reflects the growth of the industry itself. From the early days of establishing basic professional standards to the modern era of world-class innovation, the Louis Claus Bokaal has remained a constant indicator of where the Dutch coffee scene is headed. It ensures that every year, the industry pauses to recognize its future leaders, keeping the legacy of a Nijmegen pioneer alive in every shot of espresso pulled on the national stage.1

Works cited

  1. Zjevaun Janga wint Dutch Barista Championship 2024 – SCA Nederland, accessed April 28, 2026, https://scanederland.coffee/blog/zjevaun-janga-wint-dutch-barista-championship-2024/
  2. Zjevaun Janga kroont zich tot winnaar Dutch Barista Championship 2025 – SCA Nederland, accessed April 28, 2026, https://scanederland.coffee/blog/zjevaun-janga-dutch-barista-championship-2025/
  3. 5 koffietrends volgens koffiekampioen Wendelien van Bunnik – Food Inspiration, accessed April 28, 2026, https://www.foodinspiration.com/nl/5-koffietrends-volgens-koffiekampioen-wendelien-van-bunnik/
  4. ‘Het aanbidden van Louis Claus’, romandebuut Helena Hoogenkamp – De Orkaan, accessed April 28, 2026, https://www.deorkaan.nl/het-aanbidden-van-louis-claus-romandebuut-helena-hoogenkamp/
  5. Aydin wint Dutch Barista Championship 2010 – De RestaurantKrant, accessed April 28, 2026, https://www.derestaurantkrant.nl/aydin-wint-dutch-barista-championship-2010
  6. Dutch Barista Champion 2007 – Verslag van Misset – Liesbeth Sleijster, accessed April 28, 2026, https://www.liesbethsleijster.nl/misset-verslag-2007.htm
  7. Coen van Sprang Nederlands baristakampioen | Entree Magazine, accessed April 28, 2026, https://entreemag.nl/nieuws/branchenieuws/coen-van-sprang-nederlands-baristakampioen18382
  8. Zjevaun Janga kroont zich winnaar Dutch Barista Championship – Horecava, accessed April 28, 2026, https://www.horecava.nl/nieuws/zjevaun-janga-kroont-zich-tot-winnaar-dutch-barista-championship-2025
  9. Dutch Barista Championship 2012 – FINALE – Brandmeesters, accessed April 28, 2026, https://www.brandmeesters.nl/dutch-barista-championship-2012-finale/
  10. Companions – rosevanasten.com, accessed April 28, 2026, https://rosevanasten.com/companions/
  11. Het aanbidden van Louis Claus – Lezen voor de lijst, accessed April 28, 2026, https://www.lezenvoordelijst.nl/docenten-15-18/niveau-3/het-aanbidden-van-louis-claus/
  12. Recensie: Helena Hoogenkamp – Het aanbidden van Louis Claus – Tzum, accessed April 28, 2026, https://www.tzum.info/2021/04/recensie-helena-hoogenkamp-het-aanbidden-van-louis-claus-2/
  13. Helena Hoogenkamp Het aanbidden van Louis Claus – Alles over boeken en schrijvers, accessed April 28, 2026, https://www.allesoverboekenenschrijvers.nl/helena-hoogenkamp-het-aanbidden-van-louis-claus/
  14. Boekpresentatie | ‘Het aanbidden van Louis Claus’ door Helena Hoogenkamp – YouTube, accessed April 28, 2026, https://www.youtube.com/watch?v=AoZTN76QBb8
Categories
brewing coffee competition news

Explore Manual Coffee Brewing: Techniques & Gear

Filter coffee!!! 💖 ☕ 🫘 I love my espresso but flavor-wise it can’t compete with a good pour over coffee made with love.

Having been a volunteer at the Dutch SCA Coffee Championships and its preliminaries, I love being backstage and observing the gear displayed, competitors practicing and their workflow with the chosen brew method/device. It changes every year! Some opt for complete reworks compared to last year. Others have optimized their previous workflows and swapped certain gear in or out.

Brief background: during the Brewers Cup preliminaries, everyone receives the same unknown, freshly roasted beans (250 gr) and has 45 minutes to determine with their best recipe. Then, you brew 3 cups for the judges who judge your coffee anonymously! They do not see the barista, they only taste their coffees.

You receive points for consistency and flavors, since the judges have benchmarked the same beans themselves that morning or the previous day.

I became overwhelmed with the new filter brewers appearing on the market in the last 2-3 years. It’s awesome to see some competitors swearing by them as soon as they’ve tried it and bring them to the competition. But I don’t have the time to try them all out and I don’t want to spend money on acquiring (even) more coffee gear that I may only use occasionally.

So how do they compare? What is the opinion of the general public about all of these pour over brew methods? How many different ones are there anyway?

Recently, I made a list with my co-volunteers of the gear that we all knew about and asked Gemini to research them, check Reddit for opinions and feedback and give an overview of each brew method/device and how it differs from others. It should also try to categorize them into types of brew methods, if possible.

Here is my initial (seed) list, in no particular order:

  • Gina Coffee Maker
  • Orea coffee brewer
  • Hario V60
  • Hario V60 neo
  • Hario Switch
  • Aeropress (Premium, XL)
  • UFO dripper
  • Pulsar
  • Z brewer
  • Kalita wave
  • Clever dripper
  • Aramse Sofi brewer
  • Aeropress prisma

Here is what Gemini came up with. Use it as-is. I didn’t verify many of these devices. I only know the Aeropress and V60 very well. I rely on (review) videos just like the rest and I take them with a grain of salt. But I like the general overview and categories of pour over coffee makers.

Here we go!

A Guide to Pour-Over Brewing Methods

The Manual Coffee Renaissance

So, you’ve dipped your toes into specialty coffee, maybe even upgraded your automatic brewer. But now? Now you’re hearing whispers of “total control,” “clarity,” and “unlocked flavors.” Welcome to the beautiful, sometimes obsessive, world of manual pour-over brewing!

This isn’t just about making coffee; it’s about becoming an active participant in the creation of your cup. When you go manual, you’re the master of four critical variables:

  • Contact (Brew) Time,
  • Temperature,
  • Turbulence (Agitation), and
  • Grind size.

But the brewer you choose, that physical vessel, is your instrument, and its design dictates how you play.

Your water quality, its chemical composition and your choice of paper or metal filters also play a major role in the resulting coffee. We’ve ignored these variables at this stage.

We’ll explore the most talked-about manual brewers of 2025/2026, from the iconic classics to the cutting-edge “no-bypass” disruptors and the new wave of “flatbed” champions. We’ll break down their physics, highlight their unique quirks, and even point you to the top pros’ reviews so you can see them in action.

Let’s brew this!

The “Control Freak” Dictionary: Why Brewer Design Matters

Before we get into the specific brewers, let’s understand the core design elements that dictate your coffee’s fate. This is the language of control.

  • Cone Angle (The Slope): This refers to how steep the walls of the brewer are.
    • A steeper 60° cone (like a V60) creates a deep coffee bed, meaning water has a long path through the grounds. This can lead to higher extraction but requires precise pouring to avoid “stalling.”
    • A shallower 80° cone (like the UFO Dripper) or a very wide flat bottom makes the bed shallower and more uniform, often promoting sweetness and evenness.
  • The Bottom Hole(s): This is where the magic (or frustration) of flow control happens.
    • A single large hole (V60, Orea) puts all the flow control directly in your hands; your grind size and pour speed are paramount.
    • Multiple small holes (Kalita Wave) or a restricted screen (Pulsar) create a “speed limit” for the water, offering more consistency regardless of your pour technique.
  • Shutoff Valves: These turn a pour-over into a “hybrid” brewer.
    • By closing a valve, you allow the coffee to steep (full immersion) before filtering. This ensures incredibly even extraction and is a cheat code for consistency.
  • Bypass vs. No-Bypass: This is a big one for enthusiasts!
    • In most brewers, some water flows around the coffee bed (between the paper and the brewer wall) without fully extracting flavor. This is called bypass.
    • No-bypass brewers (Pulsar, Z1, Tricolate) force 100% of the water through 100% of the grounds, aiming for maximum extraction efficiency and intensity.

1. The Conical Classics: The “Skill” Brewers

These iconic brewers rely on a steep cone and a single large hole, demanding the most from your pouring technique. They are designed for clarity and brightness.

Hario V60 (Classic, Neo, and Suiren)

The undisputed king of manual pour-over. Its 60-degree angle and internal “ribs” allow for high airflow, making it incredibly responsive to grind size and pouring. While the V60 Neo is a high-performance glass-and-silicone version of the classic, the V60 Suiren is Hario’s modular, petal-based evolution, designed to maximize airflow and minimize stalling by removing the solid wall entirely.

UFO Dripper

A fascinating newcomer with a very steep 80° angle. It creates a uniquely shallow coffee bed compared to other cones, which impacts extraction.

  • What makes it unique: Designed for high sweetness and clarity, often used by competitors. It requires specific filters or a precise origami fold.
  • The Pro View: The Real Sprometheus – UFO Dripper: A Giant Leap?. He analyzes the 80° angle and how the deeper bed affects extraction compared to a standard V60.

2. Flat-Bottom Moderns: The “Sweetness & Body” Brewers

By creating a flat bed of coffee, these brewers aim for more even water distribution, generally leading to a sweeter, heavier-bodied cup.

Kalita Wave

The “old reliable” of the flat-bottom world. It’s famous for its three small holes and distinctive “wave” filters.

  • What makes it unique: Those three holes act as a bottleneck, regulating the flow and making the brew more forgiving and consistent.
  • The Pro View: James Hoffmann – The Best Pour-Over Dripper?. A classic review focusing on the stainless steel vs. glass models.

Orea Coffee Brewer (V3 & V4)

Currently the most lusted-after flat-bottom brewer on enthusiast forums. Made of high-grade, thermally stable plastic, it features a massive, wide-open bottom. The V4 is modular, allowing you to swap “bottoms” to change the flow style.

3. New Wave Flat-Bed Brewers: The “Balanced Clarity” Machines

This sub-category takes the “flat bed” concept even further, focusing on perfectly even water contact across a very shallow, wide bed. They aim for balance, juiciness, and often a brighter, cleaner cup than traditional flat-bottoms.

April Coffee Brewer

Designed by World Brewers Cup champion Patrik Rolf, this brewer emphasizes a super-wide, very shallow bed and is optimized for lighter roasts and a high-volume pour.

  • What makes it unique: It aims for extreme evenness and clarity. Often used with a coarser grind than other methods.
  • The Pro View: James Hoffmann – The April Coffee Brewer Review. Hoffmann discusses its unique design and how it promotes a distinct flavor profile.

Timemore B75

Often touted as an “Orea-killer” due to its affordability and similar ultra-fast flow. It’s a transparent, ribbed flat-bottom dripper.

Tricolate & NextLevel LVL-10

These are the most “extreme” flat-bed brewers, featuring perfectly vertical walls and often a shower screen.

  • What makes it unique: They achieve virtually zero bypass due to their cylindrical design and often allow for much higher brew ratios (e.g., 1:20) for surprisingly strong, clean coffee. You often just dump the water in, no fancy gooseneck needed!
  • The Pro View: The Real Sprometheus – Tricolate Brewer Review. He examines whether this “no-pour” method lives up to its scientific claims.

4. No-Bypass Specialists: The “Physics” Brewers

These are for the scientists and the detail-oriented. They aim for 100% extraction efficiency by forcing all water through the coffee bed.

NextLevel Pulsar

Developed with coffee physicist Jonathan Gagné, the Pulsar looks like a lab experiment. It features a unique valve at the bottom.

  • What makes it unique: The valve allows you to control the flow rate precisely, effectively combining immersion and percolation in a highly controlled manner. It’s built for maximum extraction.
  • The Pro View: Lance Hedrick – Pulsar: The Future of Pour Over?. Hedrick worked closely with the designer and offers a masterclass on its capabilities.

Orea Z1 (The “Z Brewer”)

A specialized zero-bypass brewer designed for smaller doses. It often includes a built-in showerhead for gentle, even water dispersion.

  • What makes it unique: Creates an incredibly intense, concentrated cup. It requires specific Sibarist Z1 paper filters.
  • The Pro View: Matteo D’Ottavio – Orea Z1 Review. A deep dive into what “zero bypass” actually means for your morning cup.

5. Hybrid & Immersion: The “Consistency” Kings

Can’t decide between a French Press and a Pour-over? These give you both, offering a consistent brew with less fuss.

Hario Switch & Clever Dripper

These brewers allow you to steep the coffee (immersion) and then release it to filter through. The Switch is a glass V60 with a valve; the Clever is a plastic, wedge-filter version.

Goat Story Gina

A “smart” hybrid brewer with a built-in scale and a precision valve that’s also gorgeous to look at and showcase your skills.

  • What makes it unique: App-connected brewing for tracking, and the ability to switch between pour-over, immersion, and even cold drip.
  • The Pro View: The Real Sprometheus – Gina Smart Brewer Review. He tests its smart features and versatility.

6. The AeroPress Universe: The Versatile King

Not strictly a pour-over, but its incredible versatility and control make it a staple in any manual brewer’s arsenal.

  • AeroPress (Classic, Premium, XL): The Premium is a new glass/stainless model; XL offers double capacity.
  • AeroPress Prisma (Fellow Prismo/Flow Control Cap): These are attachments that add a pressure-actuated valve, allowing you to brew concentrated “espresso-style” shots.
  • What makes it unique: Unmatched versatility for brew styles, grinds, and portability. The Prisma/Flow Control Cap transforms it into a pseudo-espresso maker.
  • The Pro View:

7. Specialized & Heritage: Aramse Sofi Brewer

A beautifully modernized take on the traditional South Indian Filter.

  • What makes it unique: It uses a fine-holed stainless steel disc (no paper!) to create a rich, thick “decoction.” Perfect for intense, milk-based coffees.
  • The Pro View: Aramse – The Sofi Brewer: Reimagined. The creator’s channel provides the best context on its heritage and modern application.

Paper: The Unsung Hero

Don’t neglect your paper filters! They dramatically impact flow rate, clarity, and even taste.

  • Hario Tabbed: The standard, good all-rounder. Available in one cup (01) or two cup (02) sizes. Do note that the “official” paper is from Japan and other manufacturers have licences to produce V60 paper outside of Japan. However, these are slightly different filters. See James Hoffman’s V60 filter paper test.
  • Sibarist FAST: The “Ferrari” of paper. Allows ultra-fast flow, demanding a finer grind but unlocking immense flavor.
  • Cafec Abaca Plus: A favorite for its consistent flow and lack of “papery” taste.

Your Next Step: Choosing Your Brewing Philosophy

So, which path will you take on your manual brewing journey?

  • For the budding barista keen on technique:
    Start with a Hario V60. It will teach you patience and precision.
  • For foolproof consistency and convenience:
    The Hario Switch is your best friend.
  • For bright, juicy clarity and light roasts:
    Explore the Orea V4 or the April Coffee Brewer.
  • For ultimate extraction and scientific experimentation:
    The NextLevel Pulsar or Orea Z1 are calling your name.
  • For a do-it-all, robust, and portable option:
    The AeroPress ecosystem is unmatched.
  • For heavy-bodied, unique textures or milk-based drinks:
    The Aramse Sofi offers a fantastic experience.

Manual brewing is a journey of discovery. Each brewer offers a unique perspective on coffee, inviting you to experiment and refine. Don’t be afraid to dive in!

If you have specific experience with any of these brew methods or filters, and you are very passionate about its performance, then please get in touch with me and enlighten me! I’m always happy to learn something new.

Categories
brewing coffee news

Unlocking Coffee’s Secret Chemistry

Photo by Chevanon Photography on Pexels.com

Hello, fellow coffee nerds! ☕️🔬

I have always wondered how my coffee brew gets its zing. What makes up that “Golden Cup” of coffee? Why is one cup extraordinarily great and the next good but not quite that good, even though you used the same beans, same grinder, same water, same brew method?

The art of being a good barista is that you’re able to make a great coffee every single time. Turns out it’s not just about coffee beans and water, it’s actually a whole chemistry lab in your cup! 🧪

Five years ago, the Simonelli Group reached out to the Coffee Science Foundation, asking if they could somehow work together on cutting-edge espresso research? That open question in 2019 led to the start of an exciting multi-year research project by Professor Christopher Hendon at the University of Oregon, that wants to measure the chemistry that goes on in your cup of espresso.

That initial conversation led to a truly exciting initiative—a multi-year research project aimed at measuring espresso chemistry, correlating those measurements to sensory attributes, and laying the groundwork for science-based useable tools for the coffee industry.

Long story short: scientists are using electricity to break down what’s in your espresso. How do chemical compounds affect the taste of the cup of coffee and the flavors that you experience? 🤯

We all know coffee can taste amazing, but it can also be a rollercoaster of flavors. Is it the beans, the roast, the water, or your barista skills? 🤔 Turns out, it’s all of these things, plus a bunch of tiny molecules we’re just starting to understand.

Traditionally, we’ve always measured coffee strength using TDS (Total Dissolved Solids) – basically, how much coffee stuff is dissolved in the water. Coffee is still 98-99% water. But here’s the thing: you can have two cups with the same TDS that taste totally different. 🤯 That’s because TDS doesn’t tell us what kind of stuff is dissolved, just how much.

This is where electrochemistry comes in. It’s like using a tiny electric probe to see what molecules are in your coffee and how many of them there are. Different molecules react to electricity in different ways, so we can use this characteristic to create a kind of “fingerprint” of your brew.

This is super cool for a few reasons. First, it can help us understand how things like roast level, brewing time, and even the type of beans affect the flavor. 🔬 Second, it could lead to new tools for baristas to dial in their espresso perfectly every time. 🤩

The research is still ongoing, but the possibilities are endless. Imagine being able to measure the exact chemical makeup of your coffee and adjust your recipe to create the ultimate flavor experience. 🤤

So, next time you’re sipping your latte, remember: there’s a whole world of science behind that deliciousness. And who knows, maybe one day you’ll be using electrochemistry to brew the perfect cup! ☕️😎

Source: Amped Up: Using Electricity to Detect and Quantify Molecules in Brewed Coffee | 25, Issue 18

Categories
brewing competition news

Preliminary rounds of Dutch Brewers Cup 2022

hario v60

This year I can finally participate in something that’s been a dream of mine since I started working with coffee in 2017 and getting certified by the SCA… Corona has been forcing the competition to be postponed. I was going to first volunteer and help others participate, but I’ve decided to just dive in.

At the preliminary, you have to brew 3 cups of an unknown coffee bean in 15 minutes using your preferred brew method. You receive the beans on the day of your round and you get 30 minutes in advance to determine your best recipe using the beans provided, water present and a grinder to use.

Time lapse of a practice run

The preliminary is held at Alleborgh coffee in Almere, a well known espresso machine dealer, who has a backoffice practice floor where you can setup. They’ve been cooperating with SCA Nederland forever, as far as I know.

Not knowing the water used and using a guest grinder is an extra complication. Baristas know their own equipment in and out and can fine-tune results often instantly to compensate for dinner ad-hoc deviation

I’m going to double check the requirements again before Tuesday Feb 22nd, when I’m scheduled to go on stage, but I believe you get 15 minutes total time and can use 8 minutes to set up and 7 minutes to produce 3 cups of 180 grams of coffee liquid.

I also learned that you’ll get 15 min additional time familiarize yourself with the grinder (a mahlkonig EK43 🥰) and can bring your own coffee to achieve the grind size you’re set on using. There are tools to help with this task, such as a Kruve sieve or a ruler that indicates particle size, but I don’t have those yet. Maybe if I make the finals…

This is not that hard at all but the complexity increases because you kinda have to brew 3 batches of coffee in parallel and start the 2nd while you’re still brewing the first. This is where timing gets tricky and routine is crucial!

The coffees are judged blindly (they do not know who’s coffee they judge) on flavors, taste and consistency by a professional jury who’ve sampled the same coffee for themselves, so they know what’s possible to achieve. In a way, it’s whoever is closest to what they achieved wins.

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brewing coffee news

The math of brewing a better espresso

espresso doppio

Scientists have finally answered a burning question of mine: why should an espresso be brewed in 25 +/- 2 seconds and use approx 15-22gr of dry coffee to yield 50ml of (a double) espresso?

Who came up with this rule and why? Not that I have a specific problem with it but it seems so arbitrary. Also, once you start to make espresso’s a day long, you’ll notice that it’s really hard to dial in the equipment a certain way and maintain those rules for every cup. Sometimes it’ll be 21 seconds, sometimes 29. The grinder is pretty accurate. The beans are practically the same. So where does this high variation come from?

Well, it turns out that brewing your espresso differently yields the same great taste and flavors while achieving this with much greater consistency and reducing the cost per cup of espresso!

How did they do it? Well, they started by reducing the process to a proper model with solid mathematics behind it. Brewing an espresso is basically fluid dynamics of a bed of particles. The “puck” being coffee grinds of varying sizes and water is pushed through this bed at a certain pressure.

These mathematics are very well understood and accepted. So the scientists started with this model, created equations for everything and solved the equations using differential equations. That resulted in a few parameters and then they found the optimal solutions.

Sounds easy enough but believe me the math is pretty impressive, yet their logic is sound.

Turns out if you lower the pressure to 6 bars instead of 9, use 7-15gr of dry coffee, ground coarser than tradition tells you to and aim for an extraction of 8-15 seconds, you will get a beautiful espresso that is much easier to reproduce!

Using less coffee can save up to 30% of your cost and in high volume locations, you can turn out coffees faster than before!

Don’t believe it? Even Lance Hedrick has a video about it, albeit 5 years after the fact…

Read the articles:

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news

Proud SCA Member

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SCA Member 2018

SCA_MT18_With_Logotype_Stone_CMYK-01I decided to become an official SCA member so that I can showcase my expertise and work towards earning the “Coffee Skills Diploma” with all the courses and training that I’ve been doing.

In addition, it gets me market research reports, a sticker and access to some of the industry’s leading conferences. Most beneficial is, however, the discount you get on additional training!