Grindripper

Now Available at Caffenation (€40).

Malawi on the Rise

Yes we've been mistaken a bit by the Panama's. Last yeart's crop was brilliant, but this years crop got a lot of problems and we drew back from the original planning of throwing us on the Bouquete beans.

The Malawi crop this year however is their best ever.

We've been pulling great shots last year of the Geisha Vireya (# 8 last year) and the Malawi Panwamba.
This year our Geisha comes from a different farm : the Mzuzu farm.
It's a washed processed Geisha from 1600 meter altitude, region Nkhata Bay Highlands.

Here a Dutch review from Dagelijks Zwart.
Yes, the notes on the small paper were written by me : Clove like cinnamon, Buttery chocolate Vanilla heaven. Yes, that sounds like toffees. Sweet & spicy. That's what we like.

Two more weeks to charge our LGB bags with this 'monster' coffee. Can't wait.

Getting Naked

The naked portafilter is on the rise.
We use it permanentely on one of our group heads. Also Broer Bretel decided to start pulling shots this way and with Slayer equipping all their machines automatic with naked portafilters it looks like it's becoming more then a trend.
The photo is from 4 years ago - you notice a faster pour -when we just tested it on our Faema.
This article from 5 Senses explains a bit more the pratice.

Panama on the Rise

Who thinks it's all over this year after the Panama Bambito and the astonishing Geisha from La Esmeralda is wrong.

We still have two batches of the Dona Antonia to roast. This coffee was comparable to the Esmeralda and more a filter coffee then an espresso one. (Expect it as one of our filters of the week in November).

The upcoming Carmen estate is totally different though.

After competing very well all over the world, with a 4th place at the WBC as highlight, we were very curious to taste the new crop.
It's still a bit early to tell, but it looks like a winner, once again.
And a perfect base for the new Little Green Bag.

For those who want to know more about Panama as a coffee country may click this link from Sweet Maria's.

Soon more about the Carmen and Little Green Bag.

Also report from Jeff competing (again) for worlds best aeropress recipe in Milan, the 23rd.

And we follow the Dutch and Belgian Barista Championships. With a little bit of luck we have 4 Caffenation powered Barista's on stage. That would be an all time high.

oh yes, the photo was just 'for fun'.

POC Wenen/Vienna Austria

I still can't believe we started delivering outside of our language barriers.

But we do now.

Robert is very dynamic young fella who once envisited a reading I gave, and thought we had a lot of things in common when it comes to running an espresso bar.

A couple weeks ago I flew over with some samples to test equipment en talk, talk, talk, drink and eat.

It was of lot fun meeting op with Robert and his wife Petra.
And the bar looked very promising. (as did the city of Vienna)

It takes a while to get a good understanding of the full concept, but for sure, this man is a man on a mission. And the mission is showing Vienna what third wave coffee is all about.

So, dead to dark roasted robusta based blends. Stop the boiling hot cappuccino's and the hell with lungo's.

I have to admit this project is not the easiest, cause people still tend to see an espresso from a lighter roast as too acidic. This is not too acidic; people are just not used to taste some acidity in a shot of espresso.
We won't settle with the average and aim to bring full flavor coffee and the according brewing methods to get it all out.


Those interested in a shot, double ristretto or creamy cappuccino ; march on to the POC bar at Schlösselgasse 21, nearby the Floriani Park and get yourself loaded. The Caffenation House Blend, La Marzocco Linea Pid controlled machine with profile paddles and a big boy Mazzer Robur on demand handled by Barista Robert guarantee a nice experience.

See ya all in Vienna at the WBC 2012.

Coffee Of The Year

Coffee of the Year : Panama Bouquete Geisha from the La Esmeralda farm. Naranjo lot # 12.
Expect Pomegranate, Lime Zest and a super hyper clean cut cup.

The Ethiopian Coffee Process; from the Farm to Your Local Cafe