Process edition is back!
This is the second edition focusing on coffee processes. A lot happens in the specialty coffee world and even since the last edition back in April 2021 there have been many new developments in processing with new methods coming out all the time!
Travel with us to origins around the world and discover the amazing ways people are shaping specialty coffee beans and taste these wonderous transformations for yourself!
‘La Chapca’ Costa Rica
‘Siêu Sao’ Vietnam
Kawa, the French specialty coffee roaster based in Paris, aims to roast to the best of their ability, as constantly as possible, favouring a specific roasting profile for every different coffee. We are big fans of their experimental approach to coffee and are super excited to collaborate with them again. This is also the second time we have a coffee by producer Roberto Mata in the set, a pioneer in the sustainable cultivation of coffee in Costa Rica.
Watch the interview with Roberto Mata from 2022 Honey edition here.
Kawa Thomas's Aeropress bypass recipe:
Dose: 18g - 180ml
Grind size: Fine
(16 clicks on Comandante)
Water temp: 95°C
Standard (Aeropress method)
0:00 Pour 100ml water and stir 10 times
1:15 Press gently
Add bypass 80ml water into the carafe directly
(Bristol, United Kingdom)
Sweven Coffee, the lifelong dream of life partners Aga and Jimmy, is a specialty coffee roaster based in Bristol, born from years of experience of the two founders in the coffee world. This is the second time we’re featuring Sweven and this double washed Ecuador produced by Rosa is just beautiful. Sweven is the first in Europe to work with this procuder and they loved this Sidra lot so much that they purchased the entire lot!
Sweven Jimmy's V60 recipe
Dose: 15g - 250ml
Grind size: Medium
(26 clicks on Comandante)
Water temp: 96°C
50g blooming for 30sec and then from 50g to 120g, swirl and wait, then from 120g to 180g, swirl and wait and final pour from 180g to 250g. Total brew time 3min.
What Does It Take To Start A Roastery (2022)
Uncommon, based in Amsterdam, is a specialty coffee roaster based on the principle that every coffee is unique because every coffee has its own uncommon story. I’m very excitied to have a rare Kenyan natural in our set as it's very unusual to find an experimental natural microlots from Kenya (and a tasty one too!). The great thing about this coffee is Uncommon paid directly to famers above their asking price to back their experiments.
Uncommon Josh's Origami/V60 recipe
Dose: 16g - 250ml
Grind size: Medium coarse
(25-27 clicks on Comandante)
Water temp: 96°C
0sec: add 70ml, swirl
30sec: add up to 100ml,
60sec: add up to 175ml,
1.30sec: add up to 250ml, swirl
Total brew time: 2.30-2.45
Describing Suedhang may not be easy, as it’s a project made of many different parts; united under one roof a café, a roastery and a vibrant community of activists who want to change the world for good. The coffee we have by them is an exciting and tasty canephora variety (yes, it's a robusta beans!) and perfectly represents what they do. It was even used in the 2022 German Barista Championship.
Suedhang Mik's Orea recipe
Dose: 14g - 230ml
Grind size: Medium fine
(23-24 clicks on Comandante)
Water temp: 87°C
0.00-0.15 -pour 100g (100% circular)
0.15-0.45 - bloom
0.45-1.15 - pour 130g (50% circular 50% central)
2.30-2.45 (100% central)