Friday, November 21, 2014
Thursday, November 20, 2014
After 10 years of working together it's time to get married.
Bert and I worked 10 years our ass off to get Specialty Coffee as a Quality standard in Antwerp and surroundings. But also our professional clients were grateful to use our techniques and learn from our experiences throughout the years.
Of course all for the love of coffee, but, oh boy, what a fun ride that was.
Like this Saturday, back in 2008.
Every week, dozens of stories, and thousands of coffees.
But times roll on and 4,5 years ago Bert falls in love with a Dutch girl.
Things became more serious over the years and 2 years ago i advice Bert to follow that girl, where ever that would lead him. He agrees.
Apparently it became Amsterdam, cause that's the city Esther lives now.
So, we decided to end our relationship.
And marry in stead.
Theophile de Bockstraat is the street, 37 the number.
December 1st the date, if all goes well.
Caffenation Amsterdam is born. You can meet me over there on Saturday mornings. The other days, except for Monday, Bert is running the joint. He's the real owner, but of course we guarantee the good old Caffenation vibe and coffees.
Some photo's of the works and address plates : and hope to see you soon...
Friday, November 14, 2014
Ethiopia Yirgacheffe Adado Grade 1
40% Nicaragua La Divina Providencia Red Caturra
-2 great fully washed Specialty Coffees
-Clean, bright cup
Ethiopia Yirgacheffe Adado Grade 1 :
The Adado Cooperative washing station in the southeastern Ethiopian highlands is one of the best in the country.
The people, living in the Gedeo Zone, south of the capital Addis Ababa, are considered to be a culturally and linguistically distinct group. They are bordered by the Sidama in the East, the Alaba in the North, the Burji in the West and the Guji in the South. All of these groups belong tot the Eastern Cushitic speaking poeple, who traditionally occupied the upper reaches of the Rift Valley escarpment in northern Sidamo. Today the Gedo Zone is one of the most densely populated parts of Ethiopia and the main production area for the world famous Yirgacheffe and Sidamo coffees.
I have to admit we beat you almost to death with another Ethiopian, but isn't it so this year, they are all clean, fruity and very long lasting? This you won't find anywhere else than in the bird cage of coffee, Ethiopia!
Grade 1 stands for the cleanest pick. Less defects give better and more stable coffee!
Nicaragua La Divina Providencia Red Caturra :
Sunday, November 2, 2014
Wednesday, October 8, 2014
Tuesday, September 23, 2014
What were we looking after?
More clarity on the type of roast. (espresso - filter)
More direct information on the type of flavor. (strong - fruity - ....)
More help with brewing advise
More Caffenation brand up front (always same original logo and company colors)
Better conservation of the coffee (with alu foil inside)
Funkier (than a mosquito's tweeter) bags (color - funny fonts - ...)
You want to know how that last bit sounds?
One thing we didn't do is the valve. I know there's been a lot of discussion on this matter, but we tested it and did not notice the need within the first month of use.
And since most people order every week or every two weeks we didn't want to invest in this extra valve. Now we can sell the bags to professionals for 18ct a bag; with valve it would have been double.
Another thing on the choice for this bag :
In general i don't like the coffee bags i see on the market right now;
I don't like the plastic ones - too plastic. Doesn't feel nice and doesn't look nice. Plus, plastic and food is not my fav combo.
I don't like to stick with Kraft bags. Touch and feel is right and it even looks good, but it's so average and boring.
And i don't like all those glossy stickers on bags.
And, i think there's not enough color in the specialty coffee world.
Am i too critical? Maybe, but we wanted to change the game a bit.
On the other hand i see a lot of bars/roasters who invest ton loads in the nice design of their bar and tools and clothing and then got cheap looking and boring bags. I don't want to bring in any examples though.
Not only did we rebrand, but also all legal (Belgian) info has been written on the bags.
This is something missing entirely in today's Specialty Coffee market, but in Belgium they are very strict on this;
Company name and address
Lot number (to trace the coffee up to the roastery)
Conservation date (and eventual info conservation practices)
We need it all to put the bag legally on the shelf.
Hope you like em?
Friday, September 12, 2014
El Salvador El Molina Jasal
Ethiopia Kochere Grade 1
Ethiopia Yirgacheffe microlot Red Cherry Superior Grade 1
but also the mega funky and 'natural flavored' Pacamara Kassandra from Mexico are in the house.
Enough sweet funky stuff to fill a lot of cups till the new year!!!
The first time i tasted a Dry Processed coffee from Ethiopia i was blown away.
It was August 2007 when Kees Van der Westen brought along 2 bags from Stumptown. He passed them on to Sietse and he gave us a sample.
One of them was the all mighty Misty Valley from Ethiopia and this was our impression :
Since that first encounter i cupped hundreds of 'naturals', with mixed results. It's typical to be very surprised the first time. The coffee is sweeter, much fruitier and has more body.
The down side is the barn yard smell and flavors. It's a thing we also notice a lot with natural wines and mostly you love it or you hate it.
Over the years it became a new kind of fashion to bring this type of coffees and we also sold a lot of them.
But always with a warning: "Be aware, this is a natural coffee and maybe not what you are looking for..."
I think it's good to serve them, but not when you don't have something 'regular' on offer. Sometimes bars offer just one filter or espresso and then is such a natural processed coffee not very smart.
For Ethiopian Naturals we tend to go towards the Grade 1 picks. These are way cleaner then the Grade 3 or 4. Less earthy, less barn yard and more towards sweet and body. Once cooled down it almost tastes like fruit juice with tea and coffee.
For Centrals we see a lot of experimenting going on. Sometimes for the good, sometimes for the worse.
When done properly we find them less funky, but as good as the Ethiopians. So, we like to offer both of them.
Now waiting when the first Kenyan naturals are coming to town. Or would that be too much of a 'killer'?
Here some more interesting info about 'Natural Processing" :