Found this picture at Flickr.
To all the Cindy's in the world : Welcome.
Wednesday, March 31, 2010
Monday, March 29, 2010
Casa Barista Kapellen
After Jazzy Jeff bought a nice piece of equipment online from Casa Barista I had the opportunity to speak with Matthieu, owner of this online Home Barista Equipment Company.
Now Peter Beysens started the Antwerp leg of Casa Barista, I see it as a duty to inform everybody about this initiative.
For most of the home Barista's who are on the lookout for good equipment this could be a very interesting partner.
They also give Barista classes, although I don't know what they're worth. I think that after more than 7 years of Barista training, it's still very hard to give classes, but for only 59 euros it could be the perfect starting point for a Home Barista.
Good luck Peter and see you soon in my or your shop.
Clicking this gives you the Gazet Van Antwerpen (Dutch) article from last week.
Sunday, March 28, 2010
Finally on facebook
Become a fan or not, that's up to you.
But ton loads of Caffenation news, by 6 or 7 Antwerp Barista's, is coming your way when clicking this link.
Friday, March 26, 2010
Unstoppable Stumptown
I'm a big Stumptown fan since the first time I tasted one of their coffee's.
I like their beans, looks, attitude, ambitions, packaging and Duane as a leader.
In 'God in a cup' I read that he was willing to start up a bar in Amsterdam. I didn't believe him, but see : he's delivering.
Also about his West Coast ambitions ; the roastery in Brooklyn and bar at the Ace Hotel Manhattan.
Want to know more about this Portland originated company? Read this article from The Time.
Sure thing is I'll be on the first row when the shop is opening in Amsterdam, and I invite all journalists who think coffee is hip and meanwhile visiting Starbucks and drinking Nespresso. Experience this guys! Third wave is coming!
Thursday, March 25, 2010
Tuesday, March 23, 2010
Espresso Drinking in Antwerp
When I started Pitten & Bonen 13 years ago - or was it 14? - people were totally not used to drink espresso's. In those days ordering an espresso, or expresso, was normal, but then they gave you a lungo type of coffee. (I never did so!)
Since that day I have a problem with the word lungo, but can't find a better word for it. I have a problem with this 15 cl espresso drink in general, but that's for another post soon.
Espresso drinking in Antwerp 7 years ago. Caffenation opened their doors and people started to order espresso more and more. I have to admit we were not mastering the process in those days, but at least we offered a couple 3cl beverages called espresso.
Only a couple years later we understood how to get decent extractions and dark brown crema.
I think we still have a lot to learn, but anno 2010 we are a type of espresso institute where people from all over town come for good single or double espresso shots. We now are pulling them 2,5 cl long and offering 1 House Blend and 2 single origin espresso's (SOE) every single day.
Today we have SOE of Mokka Harrar Ethiopia and a crazy Bolivia.
As you can see on this espresso massacre coffee tray on the photo ; things are going really well with espresso in Antwerp.
Sunday, March 21, 2010
Antwerpcino
A while ago someone asked for the Antwerpen logo in a cap.When Bird wanted to start to make her something, she pulled out of her pocket two 'A' templates. What a girl!
Here you see the results of the session.
ps : So, we're hoping to serve Patrick an Antwerpcino soon. :-)
Saturday, March 20, 2010
Thursday, March 18, 2010
Tuesday, March 16, 2010
Caffenation Fans in Action
The above fan wants to stay incognito.
Nice boots!
Thumbs up Jef.Coming for his latte from day 1 the bar opened, almost 7 years ago.
Very often he had the bar for his own. Nowadays he has to fight for a chair, but doesn't give up.
Always very welcome brother.
We end with the future of Caffenation.These twin brothers know where to get the good stuff. They come all the way from the other side of Antwerp for a sweet machiato with honey.
We love you guys.
Monday, March 15, 2010
Sunday, March 14, 2010
(Ex) Barista in Action : Bergami
Part III of my Barista in Action series : The manager in action :-)
The days I've been steering the machine seem to be history. Saturday's a couple of hours and the times I'm training rookie's at the steering wheel yes, but less and less the La Marzocco is in my hands.
Time for the slow bar to be launched. Still like to brew coffee's professionally, but bit by bit it's getting to much hard work, and with one thousand questions a day to be answered and phone calls to be made, I'm loosing Barista touch. Brewing filter and aeropress coffee's at the other (read 'my') side of the bar probably gets me back in touch with this old love of being a Barista, Antwerp Barista.
Here a couple of photo's of me at the bar. Photo's of Olympus man Bird.
Probably not the snappiest of shots, but that's all I got.
The days I've been steering the machine seem to be history. Saturday's a couple of hours and the times I'm training rookie's at the steering wheel yes, but less and less the La Marzocco is in my hands.
Time for the slow bar to be launched. Still like to brew coffee's professionally, but bit by bit it's getting to much hard work, and with one thousand questions a day to be answered and phone calls to be made, I'm loosing Barista touch. Brewing filter and aeropress coffee's at the other (read 'my') side of the bar probably gets me back in touch with this old love of being a Barista, Antwerp Barista.
Here a couple of photo's of me at the bar. Photo's of Olympus man Bird.
Probably not the snappiest of shots, but that's all I got.
Thursday, March 11, 2010
Bird in Action
Very innovative Latte Art by Bird. There's an Antwerp Barista (Peter H.) world champion, but as you can see there's a whole lot more in this town.
Enjoy.
Tuesday, March 9, 2010
Barista at Work
Getting ready for action :
Filling up 2 pitchers at once :
Behind the scene look :
Reward for excellence :
Filling up 2 pitchers at once :
Behind the scene look :
Reward for excellence :
Sunday, March 7, 2010
Bolivia Colonia San Juan 8 Estrellas
A coffee with this name should taste sublime.
And it does.
Our espresso of the week from Bolivia has medium body, very refined acidity and subtle honey tones. The after taste is clean and very long lasting. We had it roasted for espresso, but will have a lighter roast next time and discuss with you its potential for different brewing systems.
Come in for a cup. We expect to have some on the 'week grinder' till Wednesday.
This is serious 'Top 10 of the year' material.
Oh yes, I almost forgot : this was Gwylim's coffee used for his signature drink, winning the world championship in Atlanta. Enough credentials now?
Friday, March 5, 2010
Koffie De Rob
Only 10 minutes driving from my own house you have this coffee roastery.
Their coffee is not as special as the name though. :-)
Wednesday, March 3, 2010
Monday, March 1, 2010
Our Water
Recently we installed a new Water and More Bestmax filter.
Blog followers know this is our preferred water filter/softener.
Before installing Patrick (Limarc) did a small check on the current tap water.
PPM 248
PH 9,2
KH 8
GH 14
For me this is Latin.
For Patrick this means the bypass of the filter should be on 3.
The PH is kinda high. With good bypass, this should go down to 6,7
The PPM is good and the KH needs to go down a bit as well.
Not too bad before, but - of course - way better after it's filtered.
For all who have no clue what to do with their water ; get a specialised man in and it surely improves the quality in the cup. There's a lot of water in you coffee cup, isn't it?
For those interested in more; here an interesting read about clarified coffee, from James H.
Blog followers know this is our preferred water filter/softener.
Before installing Patrick (Limarc) did a small check on the current tap water.
PPM 248
PH 9,2
KH 8
GH 14
For me this is Latin.
For Patrick this means the bypass of the filter should be on 3.
The PH is kinda high. With good bypass, this should go down to 6,7
The PPM is good and the KH needs to go down a bit as well.
Not too bad before, but - of course - way better after it's filtered.
For all who have no clue what to do with their water ; get a specialised man in and it surely improves the quality in the cup. There's a lot of water in you coffee cup, isn't it?
For those interested in more; here an interesting read about clarified coffee, from James H.