NAV: Home › Coffee›

Coffee

All stories in Coffee — freshly updated.

Coffee

The Story and Legend of Papua New Guinea Chimair Estate PB Peaberry Specialty Coffee Beans

Professional barista communication, please follow Coffee Workshop (WeChat official account: cafe_style). In recent years, Papua New Guinea coffee has begun to represent Oceania in the world of specialty coffee with its unique high-quality washed Arabica beans. Papua New Guinea coffee is characterized by full-bodied beans, moderate acidity, and a mellow, aromatic flavor profile. Papua New Guinea

May 8, 2017 · By FrontStreet Coffee · 212 reads · #Papua New Guinea #Chimair #Estate #Peaberry #Specialty #Coffee Beans #Story #Legend

Coffee

Pour-Over Brewing Parameters for Papua New Guinea Chimer Estate PB Peaberry Specialty Coffee Beans

Professional barista exchange - follow Cafe Workshop (WeChat Official Account: cafe_style). Pour-over Papua New Guinea. 15g of coffee, medium grind (Fuji Royal with ghost tooth burrs #4 setting), V60 dripper, water temperature 88-89°C. First pour 30g water for 27 seconds bloom, then pour to 105g and stop. Wait until the coffee bed drains to half level before continuing to pour, slowly pouring until reaching 225g total.

May 8, 2017 · By FrontStreet Coffee · 194 reads · #Papua New Guinea #Chimer #Estate #Peaberry #specialty #coffee beans #pour-over #parameters

Coffee

The Story and Origin of Ethiopian Yirgacheffe Kochere Washed G1 Specialty Coffee Beans

For professional barista discussions, please follow Coffee Workshop (WeChat public account: cafe_style). Yirgacheffe itself is a small town with approximately 20,000 people. The three neighboring small producing areas—Wenago, Kochere, and Gelena Abaya—are classified under the Yirgacheffe region because the coffee flavors they produce are virtually identical to those of Yirgacheffe. Whether in terms of culture or other aspects, Yirgacheffe maintains...

May 8, 2017 · By FrontStreet Coffee · 197 reads · #Ethiopia #Yirgacheffe #Kochere #washed #specialty #coffee beans

Coffee

V60 Pour-Over Parameters for Ethiopia Yirgacheffe Kochere Washed G1 Specialty Coffee Beans

Professional barista communication: Follow Coffee Workshop (WeChat public account: cafe_style). Pour-over Yirgacheffe. 15g coffee, medium-fine grind (Fuji Royal grinder 3.5 setting), V60 dripper, 91-93°C water temperature, first pour 30g water, bloom for 27 seconds, pour to 105g then pause, wait until the coffee bed drains halfway before continuing, slowly pour until reaching 225g total, finish at the tail end

May 8, 2017 · By FrontStreet Coffee · 86 reads · #Ethiopia #Yirgacheffe #Kochere #washed #specialty #coffee beans

Coffee

The Story and Origins of Panama Boquete Morgan Estate Natural Geisha Specialty Coffee Beans

Professional barista exchange Please follow Coffee Workshop (WeChat public account cafe_style) About Morgan Estate Morgan Estate is located southwest of Baru Volcano, known as Panama's highest peak. The estate covers approximately five hectares, with an average of two thousand coffee trees planted per hectare. Due to plant growth characteristics and cultivation philosophy, only some coffee trees can produce coffee cherries each season. The coffee cherries are processed

May 8, 2017 · By FrontStreet Coffee · 221 reads · #Panama #Boquete #Morgan #Estate #Natural #Geisha #Specialty #Coffee Beans #Story #Origins

Coffee

Pour-Over Brewing Recommendations for Panama Boquete Morgan Estate Natural Geisha Specialty Coffee Beans

Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over brewing for Morgan. 15g of coffee, medium grind (Fujikasumi demon tooth blade grinder #4), V60 dripper, 88-89°C water temperature, first pour 30g water, 27 seconds bloom, pour to 105g then stop, wait until the coffee bed drops to half level before continuing, slowly pour until reaching 225g total, avoid the tail end,

May 8, 2017 · By FrontStreet Coffee · 143 reads · #Panama #Boquete #Morgan #Estate #Natural #Geisha #Specialty #Coffee Beans #Pour-Over #Brewing Parameters

Coffee

The Story and Legend of Guatemala's Finca El Injerto Pacamara Pandora Fatima

Professional barista exchange, please follow Coffee Workshop (WeChat official account: cafe_style). [About the Pacamara Variety] The Pacamara variety rose to fame in the 2004 Cup of Excellence (COE) competition, frequently winning championships within 2-3 years. The Pacamara produced by Guatemala's Finca La Bolsa set a record price of $80.2 per pound of green beans in 2008. Origin of the Variety and Name It is a hybrid of the large-bean Maragogype and the Pacas variety.

May 8, 2017 · By FrontStreet Coffee · 184 reads · #Guatemala #El Injerto #Finca #Pacamara #Pandora #Fatima #story #legend #coffee

Coffee

Pour-over Brewing Parameters for Guatemala Injerto Estate Pacamara Pandora Fatima

Professional barista communication. Follow Coffee Workshop (WeChat public account: cafe_style). Pour-over Injerto. 15g coffee grounds, medium grind (Fuji Royal #4), V60 dripper, 88-89°C water temperature, first pour 30g water for 27-second bloom, pour to 105g and pause, wait until the water level drops to half before continuing the pour, slowly pour until reaching 225g total weight, avoid the tail end

May 8, 2017 · By FrontStreet Coffee · 94 reads · #Guatemala #Injerto #Estate #Pacamara #Pandora #Fatima #pour-over #brewing parameters

Coffee

The Story and Legend of Nicaragua Storm Estate Natural Process Elephant Bean Specialty Coffee

Professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style). Elephant Bean, also known as Elephant bean, is 3 times or even larger than other coffee beans. Its taxonomic name is Maragogype, originating from Maragogype county in Bahia state, Brazil, where the giant coffee bean was first established in 1870.

May 8, 2017 · By FrontStreet Coffee · 155 reads · #Nicaragua #Storm #Estate #Natural Process #Bean Variety #Specialty #Coffee Beans #Story #Legend

Coffee

Pour-Over Brewing Recommendations for Nicaragua Storm Estate Natural Process Maragogipe Specialty Coffee Beans

Professional barista discussion - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over brewing Nicaragua Maragogipe beans. 15g coffee grounds, medium grind (Fujimont Fujiyama grinder with ghost tooth burrs setting 4), V60 dripper, water temperature 88-89°C. First pour: 30g water for 27-second bloom, then pour to 105g and pause. Wait until the coffee bed drains halfway before continuing to pour slowly until reaching 225g total weight.

May 8, 2017 · By FrontStreet Coffee · 87 reads · #Nicaragua #Storm #Estate #Natural #Process #Bean #Variety #Specialty #Coffee #Beans #Pour-Over #Brewing #Parameters #Maragogipe

Coffee

Pour Over Brewing Parameters for Ethiopian Sidamo Natural Process Guji Specialty Coffee Beans - Flower Champion

Professional barista discussion - Follow Coffee Workshop (WeChat Official Account: cafe_style). Pour over brewing for Flower Champion: 15g coffee, medium-fine grind (Fujima burr grinder setting 3.5), V60 dripper, 91-93°C water temperature. First pour with 30g water for 27-second bloom, then pour to 105g and pause. Wait until the coffee bed drains halfway, then continue slow pouring until reaching 225g total. Avoid the tail end extraction.

May 8, 2017 · By FrontStreet Coffee · 168 reads · #Ethiopia #Sidamo #natural process #Flower Champion #Guji #specialty #coffee beans #pour over

Coffee

The Story and Origins of Ethiopian Washed Yirgacheffe Aricha G1 Specialty Coffee Beans

Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style). About Project Origin Sasa Sestic, the 2015 World Barista Championship winner, started the green bean sourcing project called Project Origin three years ago with his business team ONA Coffee. This project directly collaborates with coffee farming households in impoverished countries and regions to improve

May 8, 2017 · By FrontStreet Coffee · 100 reads · #Ethiopia #washed #Yirgacheffe #Aricha #G1 #specialty #coffee beans #story

Coffee

The Story and Origins of Costa Rican Natural Process Vuelta Sachi Specialty Coffee Beans from Tank Estate

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style). Its three most famous origins are Tarrazú, located south of Costa Rica's capital San José, as well as the Central Valley and Western Valley production areas. Natural processing is a very traditional method that uses the fewest resources, but because there are too many uncontrollable factors, doing it well is extremely

May 8, 2017 · By FrontStreet Coffee · 173 reads · #Costa Rica #Natural Process #Tank #Estate #Vuelta #Sachi #Specialty #Coffee Beans #Story

Coffee

V60 Pour-Over Brewing Parameters for Costa Rican Natural Process Villa Sarchi Specialty Coffee Beans from Tank Manor

Professional barista communication. Follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Villa Sarchi. 15g coffee, medium grind (Fuji ghost burr grinder #4), V60 dripper, 88-89°C water temperature. First pour 30g water for 27-second bloom, then pour to 105g and pause. Wait until the water level drops to halfway, then slowly pour until reaching 225g total. Avoid the tail end.

May 8, 2017 · By FrontStreet Coffee · 170 reads · #Costa Rica #Natural Process #Tank Manor #Villa Sarchi #Specialty Coffee Beans #Pour-Over

Coffee

The Story and Legend of El Salvador Santa Rita Estate's Santa Yellow Bourbon Washed Specialty Coffee Beans

For professional barista discussions, follow Coffee Workshop (WeChat official account: cafe_style). El Salvador coffee, alongside Mexico and Guatemala, ranks among the production countries of the ASA and Meraldo group, and is competing with other countries for the top one or two positions in Central America. High-altitude origins produce uniformly large coffee beans with a rich, mellow flavor. Like Guatemala and Costa Rica, El Salvador

May 8, 2017 · By FrontStreet Coffee · 135 reads · #El Salvador #Santa #Rita #Estate #Yellow Bourbon #Washed #Specialty #Coffee Beans #Story

Coffee

Pour-Over Brewing Parameter Recommendations for El Salvador Santa Rita Finca Santa Yellow Bourbon Washed Specialty Coffee Beans

Professional barista communication, please follow Coffee Workshop (WeChat public account: cafe_style) Pour-over Santa Rita. 15g coffee grounds, medium grind (Fuji ghost tooth grinder #4), V60 dripper, 88-89°C water temperature, first pour with 30g water, 27 seconds bloom, pour to 105g then pause, wait for the bed to drain to half before pouring again, slowly pour until reaching 225g, do not collect the final tail section

May 8, 2017 · By FrontStreet Coffee · 81 reads · #El Salvador #Santa #Rita #Finca #Yellow Bourbon #Washed #Specialty #Coffee Beans #Pour-Over

Coffee

The Story and Origins of Ethiopian Washed Sidamo G1 "MiYu" Imported Micro-Batch Specialty Coffee Beans

Professional barista exchange Please follow Coffee Workshop (WeChat official account cafe_style) The Oromia region is one of the origins of coffee worldwide. The indigenous Oromo people here were the first in the world to use coffee as food, dating back to the 5th century AD. Oromia is located approximately between 3°-15°N latitude and 33°-40° longitude. The region is known for its original plant species

May 8, 2017 · By FrontStreet Coffee · 176 reads · #Ethiopia #washed #Sidamo #MiYu #import #micro-batch #specialty #coffee beans #story

Coffee

Pour-Over Brewing Parameters for Ethiopian Washed Sidamo G1 "Mi Yu" Imported Micro-Lot Specialty Coffee Beans

Professional barista discussion: Follow Coffee Workshop (WeChat public account: cafe_style). Pour-over brewing for "Mi Yu". 15g of coffee, medium-fine grind (Fuji ghost tooth grinder setting 3.5), V60 dripper, 91-93°C water temperature. First pour 30g water, let bloom for 27 seconds. Pour to 105g then pause, wait until the coffee bed drops to half level before continuing. Slowly pour until reaching 225g total. Avoid the tail end.

May 8, 2017 · By FrontStreet Coffee · 89 reads · #Ethiopia #Washed #Sidamo #Mi Yu #Import #Micro-Lot #Specialty #Coffee Beans #Pour-Over

Coffee

Costa Rica Black Honey Catuai Tarrazú Finca la Minita Specialty Coffee Bean Grind Size and Roast Level

Professional barista discussion - Follow Coffee Workshop (WeChat Official Account: cafe_style). Manufacturer: Coffee Workshop. Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou. Shelf Life: 90 days. Net Weight: 227g. Packaging: Loose coffee beans. Coffee State: Roasted beans. Sugar Content: Unsweetened. Origin: Costa Rica. Roast Level: Medium roast. Country: Costa Rica. Grade: SHB. Region: Tarrazú.

May 8, 2017 · By FrontStreet Coffee · 192 reads · #Costa Rica #Black Honey #Catuai #Tarrazú #Finca la Minita #Estate #Specialty Coffee #Coffee Beans #Grind Size #Roast Level

Coffee

The Story and Legacy of Costa Rica Black Honey Catuai Tarazu Finca La Minita Specialty Coffee Beans

Professional barista exchange - Please follow Coffee Workshop (WeChat official account cafe_style). Although Costa Rica has gained recognition from coffee connoisseurs through its honey-processed coffee beans, this is also inextricably linked to Costa Rica's superior geographical and climatic conditions, and the fact that all cultivated coffee varieties are Arabica. Costa Rica's premium coffee beans are known as Strictly Hard Beans (SHB).

May 8, 2017 · By FrontStreet Coffee · 152 reads · #Costa Rica #Black Honey #Catuai #Tarrazu #La Minita #Estate #Specialty #Coffee Beans #Story