Notes de Dégustation : Chocolat Noir, Cassonade, Amandes
]]>]]>References
[1] Ted R. Lingle "The Coffee Cupper's Handbook", 1986, https://www.scribd.com/document/420912694/Cuppers-Handbook-English-iPad
[2] Dr. Mario R. Fernández-Alduenda and Peter Giuliano, "Coffee Sensory and Cupping Handbook", 2021, https://sca.coffee/sca-news/read/announcement/just-published-the-new-coffee-sensory-and-cupping-handbook
[4] https://www.coffeeinstitute.org/certification/people/q-graders
[5] https://atlanticspecialtycoffee.com/wp-content/uploads/SCAA-Official-Cupping-Form.pdf
[6] SCAA, Cupping Committee, 2005, https://atlanticspecialtycoffee.com/wp-content/uploads/SCAA-Cupping-Protocols-2005.pdf
[7] F. Brown & K. R. Diller, "Calculating the optimum temperature for serving hot beverages", 2008, https://www.sciencedirect.com/science/article/abs/pii/S0305417907002550?via%3Dihub
[8] C. Spence, 2016, "Oral referral: On the mislocalization of odours to the mouth", https://www.sciencedirect.com/science/article/pii/S0950329316300180
[9] https://sca.coffee/research/coffee-tasters-flavor-wheel, interactive version https://notbadcoffee.com/flavor-wheel-en/
[10] World Coffee Research, 2017, https://worldcoffeeresearch.org/resources/sensory-lexicon
[11] E. Mardiati, E. Aryati, I. Wiradona, B. Santoso, "The Effect of Black Coffee and Tea Consumption to Saliva Degree of Acidity in Preventing Tooth Decay", 2017, https://www.arcjournals.org/journal-of-dental-science/volume-2-issue-3/3
Shake ingredients with ice and strain into a glass with crushed ice.
Keeps for up to a week in the fridge. Can be frozen.
Leave the coffee to infuse in the water, using a plunger coffee maker, in the fridge overnight or for 12 hours.
]]>
Discover our Autumn Delight: Spiced Pumpkin Soup with Coffee
Autumn has arrived with its vibrant colors and comforting flavors. Here, we've crafted a unique taste experience by blending the smooth richness of pumpkin with the comforting energy of coffee.
A Perfect Balance:
The spiciness of the pumpkin harmonizes perfectly with the subtle notes of coffee, creating a symphony of flavors that awaken your taste buds. Each sip is an invitation to an unprecedented taste journey, where earthy undertones blend harmoniously with the warmth of coffee.
A Source of Comfort:
Whether it's to warm you up after a chilly day or to treat yourself to a moment of sweetness, our Pumpkin Spice & Coffee Soup is here to envelop you in a warm embrace.
How to Enjoy:
Serve it in your favorite bowl, sprinkle a little cinnamon for an extra touch of autumnal magic, and savor each spoonful with delight.
Let yourself be seduced by this unexpected fusion of flavors that will awaken your senses and transport you into the enchanting ambiance of autumn. Come experience this unique culinary delight with us today!
INGREDIENTS:
2 C pumpkin slices (1 medium-sized sugar pumpkin)
1tbs olive oil
1tbs of ground coffee
large pinch of sea salt
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup maple syrup
1 cinnamon stick
1C Lucia Mamani 94 celcius pour over (or filter) coffee
1 C vegetable broth
1/2 - 1 cup heavy cream (or coconut cream for a vegan alternative)
Sea salt and pepper to taste
METHOD:
CANDIED PUMPKIN SEEDS
INGREDIENTS:
1C pecans
1C pumpkin pepitas (shelled pumpkin seeds)
1. Preheat your oven to 375°F.
2. Gut and cut the pumpkin into 2” slices.
3. Toss them with olive oil, ground coffee, ginger, nutmeg and salt.
4. Spread the seasoned slices on a baking sheet and roast in the preheated oven for 35-40 minutes or until
they are tender and slightly caramelized.
5. In a medium pot, combine maple syrup, and the cinnamon stick. Bring this mixture to a boil and let it
infuse for about 5 minutes. Remove the cinnamon stick.
6. Make a pot of coffee using the Lucia Mamani beans from 94 celcius.
7. Add the roasted pumpkin, Lucia Mamani pour-over coffee, vegetable broth, heavy cream (or coconut
cream) and bring the soup to a simmer.
8. Blend until smooth and creamy.
9. Season with sea salt and pepper to taste.
10. Serve the coffee-infused roasted pumpkin soup hot, garnished with a drizzle of cream and candied
pumpkin seeds.
1/2C whole pumpkin seeds
1tbs butter
1/2C maple syrup
1/2tsp sea salt
1tbs ground coffee, preferably Lucia Mamani from 94 celcius
pinch of ground cinnamon
pinch of ground ginger
pinch of ground nutmeg
METHOD:
Recette développé pour :
1. Preheat oven to 325°F, middle rack.
2. Line baking sheet with parchment paper.
3. Combine pecans, pumpkin seeds, ground coffee, spices and salt in a large bowl.
4. In a saucepan, melt butter over medium heat.
5. Add maple syrup, stir, and increase heat to medium-high.
6. Reduce syrup for 7-10 mins until thickened.
7. Pour syrup over seeds, stir to coat.
8. Spread mixture on parchment-lined sheet, bake 15-20 mins, stirring halfway.
9. Remove when coating starts to crystallize; if not stir again and, bake 5 more mins.
10. Cool on sheet, then transfer to an airtight container.
To start, we are going to make a simple cascara and hibiscus syrup .
The cocktail;
A cocktail that will pique the curiosity of your guests guaranteed!
]]>
photo credit: Café Les Renards
]]>For a week I worked on my preparation by adjusting several variables. Although we all have the same coffee, a Colombian (Colombia) from Primavera, each recipe brings different aromas and flavors. That's the beauty of it! There is a set of postman that we can adjust to create the perfect cup; the water and its minerals, the temperature, the coffee ratio, the grind, the agitation, the infusion time, the pressing time and so on! So we have a week and 340g of coffee to try to create the best brew possible . I wanted to emphasize the acidity of the grapefruit and bring out the flavors of red fruit as much as possible. The most difficult thing is to give yourself a starting recipe and to adjust it without making too many unsuccessful attempts, because 340g of coffee goes by really quickly!
The day of the competition everything went well. My recipe was on point and I was satisfied with the result in the cup. Unfortunately, I crossed swords with a competitor (he finished on the second step of the podium!) who had mastered the water chemistry . I had the chance to taste the cup he presented to the judges. Its infusion was superior to mine and the notes of red fruit were so well highlighted, that I must admit, it was close to perfection! His recipe was also very simple but everything was done with super well controlled water, which made a big difference for the judges. When we know that a cup of coffee is made from 98% water , this is a key factor in controlling it.
For my first competition, I am very happy to have had the chance to participate. I had the pleasure of meeting people who were also (if not much more) geek than me and I learned a variety of things. As a professional barista, this kind of event pushes me to surpass myself and to refine my techniques and my knowledge in order to become better. It's only a postponement before we can get our hands on the big title and the golden Aeropress !
Cheers!
The Coffee Geek
Third place: Kalita Wave
I love using the Wave, it's such a beautiful object. I believe that in the preparation of a coffee one should not neglect the aesthetic appearance . Just like a Japanese tea ceremony, the choice of instruments will be conducive to giving a different perception of the coffee prepared. This gravity-based method to allow the water to pass and infuse through the coffee. The Kalita Wave has a flat bottom with three holes, which means that the infusion will be more constant and uniform . So we have an instrument that is ideal for those who want start in the world offor over, because it forgives some technical shortcomings, especially in the flow of water that is poured over the coffee. A great piece to have in your arsenal that will give you flavorful coffee!
Being a Geek I like to have the possibility to play with several parameters and adjust, according to my taste, the result.. The Aéropress is therefore for me the instrument that wins the gold medal!
And you, what is your favorite way to brew your coffee??
Cheers!
The Coffee Geek
]]>
But first; what the third wave or specialty coffee It is above all a way of doing things that highlights the region, the terroir, the producer, the cultivar(s) used and the know-how of each and everyone throughout this great process. It is to give the grain everything we can offer it in terms of know-how to help it express itself fully. It is also having a tasting lexicon and to have major events pretty much everywhere in the world. It is to give and give back to the coffee its notes of nobility!
It all starts with the producer , the farmer. It is thanks to him that we can succumb to this small pleasure of life. In my opinion, there is no one more important than them in the industry. The very basis of a good coffee will depend on several factors including the region, the altitude, the terroir, the cultivar, and the transformation process (we will come back to this in another article!). Every little detail counts and will ensure that the roaster can develop the most complete aromatic palette, to our great pleasure.
The work of roaster is, you guessed it, roasting coffee. This art aims to transform the grain, which is still green, into a grain that will be "cooked" in order to be able to consume it. This is where the roaster's know-how comes into play. Depending on each type of coffee, there will be a suitable roasting for this one to bring out the desired notes. Take the example of a coffee from Kenya. Generally this region brings fruity notes with a rich, tangy and syrupy body. It will therefore be necessary to good curve of temperature and time to be able to extract these characteristics . The roaster will perform several tests with different variables before finding the perfect compromise between fruity and sweet and between acidity and bitterness. Roasting a coffee is an art!
We have been used in the past to over-roasted coffees with slightly smoky, bitter aromas and flavors without too much complexity. What a dark roast! I'm not saying here that it's evil incarnate, but let's just say that it's not the best way to do justice to this grain that has worked hand in hand with mother nature. A coffee will be dull and lifeless if it has been over-roasted and, of course, will be unidirectional in its taste perception. Conversely, a lighter coffee will be opened withs nuances and a frank and balanced complexity . You will quickly take a liking to this complexity; where the aromatic layers overlap and reveal different flavors throughout the tasting.
So to answer that question, yes third wave coffee will taste like coffee! It is of course different but you will see that this difference is most pleasant. It is a small pleasure where you can travel on the other side of the world, one sip at a time.
Whether it is to consume on the spot in your favorite café or to buy a coffee that you will make at home, do not hesitate to speak with your barista. It is our role and above all always a pleasure to advise you in order to find the grain that will be perfect for you. Remember that there is no right or wrong choice, because basically, a good coffee is a coffee that we enjoy drinking!
Cheers!
The Coffee Geek
What to start with...
After many hours of work to start my business, and especially multiple espressos (6 exactly in 2 hours), the stage of the business name arrived. I wanted something precise, short and above all in direct line with roasting. What could be better than 94 Celcius (THE ideal filter coffee infusion temperature).
Having the perfection, rigor and accuracy of my product at heart, I undertook to validate the spelling. But as you can see, an error escaped me. To defend myself, this spelling mistake is very common on the internet. Despite 6 pairs of eyes, this mistake was only pointed out after the corporate identity was completed.
At the time, I laughed until I couldn't stop, realizing that despite all the efforts and the double and sometimes even triple corrections, it had escaped us.
Upon reflection, there is no mistake in writing a name. We decided that this story was worth it, so 94 Celcius became our trademark. From now on Celsius will become Celcius*!
*In order to better appropriate this word, we have decided that the second “c” designates coffee:)
]]>
]]>