Journalen
Feltnoter, brygguider.
- 01
B2B guide · 8 min
How to choose a specialty coffee supplier for your cafe
Four criteria you can measure, the questions to ask at the sample cupping, and the contract clauses that keep a cafe supplied.
- 02
Buying guide · 7 min
Fresh-roasted coffee beans: what to check before you buy
Roast date, current crop and a traceable lot decide how much of the origin reaches the cup. A practical shelf guide.
- 03
Roasting · 9 min
Why We Roast Light
Less caramelisation means more of the origin in the cup. A factual guide to light roast, the Nordic profile, and how to brew it so it reads clear, not sour.
- 04
Origins · 7 min
What Single Origin Coffee Actually Means
One farm, one harvest, one traceable lot. Here is what the label guarantees, how terroir and processing move the cup, and how to read a bag.
- 05
Guides · 8 min
Single Origin vs Blend: When Each Makes Sense
Single origin for clarity on filter, blends for consistency in espresso. The criteria, ratios and recipes that decide it, case by case.
- 06
Brew method · 8 min
V60 vs AeroPress: Which One Fits You (and the Recipes)
Two brewers, two extraction mechanisms, two cups. We compare V60 and AeroPress on seven measurable criteria, with a dial-in recipe for each on light roast.
- 07
Brygning · 7 min
18-gramsdosen, forsvaret.
Hvorfor vi stadig trækker en dobbelt ved 18 ind / 36 ud, og hvornår man bryder reglen.
- 08
Metode · 5 min
V60, men langsommere.
En opskrift med fire hælde-runder, der gør de fleste lyse ristninger blødere og sødere.
- 09
Rejser · 11 min
Tre dage ved Boquete-cuppen.
Noter fra årets Best of Panamá-auktion — og hvorfor vi betalte, hvad vi betalte.
- 10
Workshop · 9 min
Afkalkning uden drama.
Et vedligeholdsritual du kan køre en søndagsmorgen, med én ingrediens fra køkkenet.
