Journalen
Fältanteckningar, 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
Bryggning · 7 min
18-gramsdosen, försvarad.
Varför vi fortfarande kör en dubbel på 18 in / 36 ut, och när man ska bryta regeln.
- 08
Metod · 5 min
V60, men långsammare.
Ett recept med fyra hällningar som gör de flesta ljusa rosterier mjukare och sötare.
- 09
Resor · 11 min
Tre dagar vid Boquete-cuppen.
Anteckningar från årets Best of Panamá-auktion — och varför vi betalade vad vi betalade.
- 10
Workshop · 9 min
Avkalkning utan drama.
En underhållsritual du kan köra en söndagsmorgon, med en ingrediens från köket.
