He's not Loving It

Friday Pictures from Hopland

Grindz and Douwe Egberts waist after cleaning up the old Ditting.














Happy Willem in the umbrella bucket.
















Bird decorating the backyard.















Old Papua New Guinea Sigri.

Klaas and Friends on Holiday

Barista Jam Candidates....

Zondag de 19de oktober om 18u45 's avonds is er een nieuwe Barista Jam, voor zowel professionelen als liefhebbers in koffie.
Gezien ik nog maar sinds vandaag de Jam heb ingepland is er nog veel plaats vrij.
Geef je naam op te Caffenation of stuur me een mailtje : caffenationatgmaildotcom
Let op : er zijn al te veel Caffenation klanten die een stoeltje willen, dus wordt het niet mogelijk om anderen toe te laten.

Wat gaan we doen op die 2 uurtjes?
Ik was na een 15 tal Jams in anderhalf jaar een beetje uitgekeken op de vorige formule en ben op iets nieuws aan het broeden. Het zal dus hoogstwaarschijnlijk een beetje experimenteel worden, met wel zeker aandacht voor cupping, espresso shot processing en latte art. Wait and See.

Oh ja, deelname is gratis. Welkom.

Daterra Cupping at Efico

Bird, Jeff en me visiting Efico at their new offices.
Bart, our Belgian cupping champ and Laurent gave us this morning a warm welcome.
Their company is one of a kind. And with their offices now located at the Italiëlei they are even closer to Caffenation than before.

The old building is beautifully renovated and a perfect mixture of new and old architectural design.


But on to the coffee now. That's why we're here today.
Laurent and Bart prepared us a fantastic and unique table of Brazilian Daterra's :
1) Daterra Santos Sunrise RFA
2) Daterra Sweet Blue RFA
3) Daterra Sweet Yellow
4) Daterra Sweet Collection
5) Daterra Bourbon Collection
6) Daterra Bruzzi Espresso

We bought the Yellow Bourbon and Bourbon Collection before. The sweet yellow was by far our favourite, because of it's mellow sweet overall taste and smooth finish.
The Bourbon Collection had much more brightness and seems to be a winner for other than small espresso's.
Today at the table I was tasting a lot of similar characters, with the Santos Sunrise as a less balanced and sharper variant.
The Bruzzi Espresso got potential, although I don't know where they got this name from.
The Sweet Collection is the sort Coffee Collective is buying. Very nice and probably the most 'commercial' of all.
And finally I enjoyed the Sweet Blue. More acidity, but good body and clean finish to balance the cup.

Probably we're going to buy in 4 of them. Then test them thoroughly and continue with one or two for the online and shop sales.

Thanks Efico for this unique session and soon more about these coffee's on Antwerp Barista.

8 / 13

8 / 13
Originally uploaded by limeslimeslimes

I find this photo, of Intelligentsia roasted Cachoeira espresso only after writing my review and all our beans are shot processed.
38 seconds .... hm, maybe an idea for next time.
And what a portafilter ... Respect!

Brazil Fazenda Cachoeira 2007-2008

5 kilo of green Brazil Fazenda Cachoeira 2007/2008 from Hasbean came in.
Here you can find their review.

Now mine :
Because 5Kg is too much on a sampler and actually not enough for a proper roast on 'our' 40Kg Gothot we need to throw in the beans while the roaster is warming up for the normal roasts. 10 Kg is fine, but 5 is risky. And so it happens this Cachoeira roasting was a bit too fast/short/light.
In the cupping no problems ; for espresso the acidity was a tad too high to talk about perfect balance.

First our cupping impressions. Body is very nice and welcome. We directly detect good sweet and sour balance with accents of green pea's, butter and lots of nuts, mostly almond. The finish couldn't be cleaner. What an aftertaste!

Then we feeded it to our Anfim Caimano grinder. Espresso of the week was disappointing within the first week after roast, but then it all came together. This is a fantastic espresso bean. Very pleasant all round taste with plenty of details. The first omni present acidity is nicely mixed in with the warmer hints and sweetness and goes over in sublime aftertaste.
For our lungo's we take double portafilter, with a very low dosed espresso ground, approximately 13 grams. Then we brew a 15cl cup in 25 seconds.
Beautiful crema and plenty of detail and fruit.

All together better on larger coffee's, filter and press, but with some patience you can savour an excellent Brazilian espresso. Highly recommanded and again proof this Minas Gerais region is delivering more and more beans that are a blessing for our kind of business.

(Thanks Jeff for the sponsoring)