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Startseite / Shop / Produkte verschlagwortet mit „Brazil + Ethiopia“

Brazil + Ethiopia

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DUO39
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Werde Teil unserer Gemeinschaft – abonniere unseren Newsletter für Insider-Angebote, Kaffee-Updates und Veranstaltungen.

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What’s better than a geisha? Well – two (✌️) geishas!

After we’ve just introduced our first geisha bean a few weeks ago, we decided to have another one for you – but this one’s different. Proudly presenting: COL14 Raul Duran.

This washed coffee comes from the Andean region Tolima in Colombia in the centre-west of the country. The farmer Raul Duran, after whom we named this coffee, is growing this geisha varietal at 1,880 metres ASL on his farm Finca Buena Vista. Raul and his family became finalists in the Colombian Cup of Excellence competition a few years ago, and the dedication to growing excellent coffee can be tasted in this cup😌

Be ready for a super floral coffee with notes of elderflower, jasmine and hibiscus, a bright sweetness that reminds of honey and lemongrass, as well as fruity hints of raspberries and strawberries. OMG. What else is there to say. Just come and try🥹

#specialtycoffee #roastcom #coffeecopenhagen #copenhagencoffee #coffeeroasting #roastingcoffee #roasting #thirdwavecoffee #baristadaily #roastcoffee #coffeegram #coffeeshop #barista #espresso #filter #coffeebeans #colombia #colomboancoffee #geisha #gesha #fincabuenavista #tolima #washed #washedcoffee #brew #brewing #floral

🤓Learning never stops at ROAST🤓 Coffee is o

🤓Learning never stops at ROAST🤓

Coffee is our passion – and we love to keep ourselves trained, updated and calibrated all the time. That’s why team trainings at ROAST play an important role in our daily life.

Every week, we cup all our coffees as a quality control to help our roasters improve the next batch of beans.

Every 3 months, we take part in @leaderboardcoffee – an international competition game with 10 mystery coffees from 10 roasters around the world. The goal: to determine each coffee’s origin, varietal, processing and more!

Every once in a year, we are working our way towards the national coffee competitions, such as the Danish Cup Tasters or Aeropress Championship, by using triangulation and blind tasting techniques and refining recipes and brew methods.

And in between, we try to have some extra sessions to train our palates and sensory skills and to deepen our coffee knowledge. Every barista has access to @baristahustle, an online learning platform with certified coffee courses, such as green bean varietals, terroir, espresso making, latte art or milk science.

Let the pictures speak and see what our trainings look like (and yes we like to keep it fun and casual as always😁). Any questions about coffee? Come ask! We love talking about it🤎

#specialtycoffee #roastcom #coffeecopenhagen #copenhagencoffee #coffeeroasting #roastingcoffee #roasting #thirdwavecoffee #baristadaily #roastcoffee #coffeegram #coffeeshop #barista #knowledge #skills #learning #baristahustle #teamspirit #teamtraining #calibration #education #leaderboard #training #cupping #coffeeknowledge #coffeecupping #sensoryskills

MORE COFFEES IN DA HOUSE Adding up to our coffee

MORE COFFEES IN DA HOUSE

Adding up to our coffee selection, we have two new very exciting beans on the shelves:

🇨🇷CRI 5 – Sonora🇨🇷

Hacienda Sonora is the Costa Rican farm where we get our cascara from! And since we love this one and want to support the farmers behind this outstanding product, we now got some fresh beans from them! This coffee is quite a banger: it is processed with the ’black honey’ method which comes close to a natural processing. After the ripe cherries are handpicked and pulped, the parchment and mucilage that is left on the bean is dried on patios. Honey processing helps reduce wastewater and protects the farm’s environment. In the cupping, these sweet and rich beans reminded us of apple pie with notes of cherry, honey & vanilla.

🇷🇼RWA 13 – Kopakanya🇷🇼

These fully washed, dense Red Bourbon beans from Rwanda’s Western Province are high-grown at 1,970 MASL. The farmers in this region handpick ripe cherries and deliver them to Akagera washing station, typically by foot or bicycle. The beans are then sorted by size, floated, pulped and dried before shipped. In the final cup, you’ll taste the sweetest notes of brown sugar, pear & grapefruit!

COME TRY!!!🤸‍♀️

#specialtycoffee #roastcom #coffeecopenhagen #copenhagencoffee #coffeeroasting #roastingcoffee #roasting #thirdwavecoffee #baristadaily #roastcoffee #coffeegram #coffeeshop #barista #espresso #filter #coffeebeans #costarica #rwanda #catuai #redbourbon #haciendasonora #akagera #blackhoney #fullywashed #brew #brewing

🌺OUR FIRST GEISHA IS HERE🌺 We are absolutel

☕️COFFEE FACT OF THE MONTH☕️ When coffee

☕️COFFEE FACT OF THE MONTH☕️

When coffee is roasted, the chemical reactions that cause the bean to brown produce large volumes of carbon dioxide. Much of this gas remains trapped inside the beans and gets released over time. This is why you find a valve on every coffee bag – it allows you to smell the aromas, but more importantly, it allows the gas inside the beans to escape. Without the valve, fresh roasted coffee could cause a sealed bag to expand to the point of bursting.

While coffee will degas quickly, losing around 40% in the first 24 hours, the rate will slow down as time goes. As this can drastically affect the taste, it is recommended to let fresh coffee rest for a while. For how long, that depends on roast level, brewing method and other factors.

For industry professionals to assess the coffee quality, a minimum of 8-24 hours of post roast resting is needed. For brewing and consuming, however, the time differs.

Generally, light roasted coffee beans tend to be much denser, causing gasses to escape more slowly and potentially requiring a longer resting time than dark roasted beans. In a study from 2018, a light roast was degassing at a rate almost 3 times slower than a dark roast. Lighter roasted beans for filter brews might therefore need a longer resting time than darker roasted beans used for espresso.

As a rough guideline, fresh coffee should rest for anything between a minimum of 3-4 and up to 14 days – again depending on the roast level and brewing method. Quoting coffee expert Scott Rao, “there is no one size fits all resting period.“ The best idea is to try out and find the ideal resting time for each coffee. And in the end, it is the individual consumer who decides when and how they like their coffee best.

#specialtycoffee #roastcom #coffeecopenhagen #copenhagencoffee #coffeeroasting #roastingcoffee #roasting #thirdwavecoffee #baristadaily #roastcoffee #coffeegram #coffeeshop #resting #co2 #carbondioxide #degassing #cfotm

WE HAVE NEW ESPRESSO BEANS🤎 Up and running in

WE HAVE NEW ESPRESSO BEANS🤎

Up and running in all our shops, we have our new espresso blend DUO39 for you! This one is a beautiful synergy of:

• 2/3 Brazil: pulped natural yellow bourbon beans from Mantiqueira de Minas, grown at 1,100 MASL

• 1/3 Ethiopia: fully washed local landraces and JARC varieties from Sidamo region, grown at 1,950 MASL

This blend combines the sweetest notes of milk chocolate and caramel from the Brazilian beans with a crisp, apple-like acidity and soft cherry notes from the Ethiopian varietals.

We also have the Brazilian coffee as a new single origin bean on the shelves! The 100% yellow bourbon varietal never disappointed nobody, so come try those chocolatey and almond-tasting beans – available in all shops (incl. our webshop)!

#specialtycoffee #roastcom #coffeecopenhagen #copenhagencoffee #coffeeroasting #roastingcoffee #roasting #thirdwavecoffee #baristadaily #roastcoffee #coffeegram #coffeeshop #barista #espresso #blend #coffeebeans #braziliancoffee #yellowbourbon #pulpednatural #ethiopiancoffee #sidamo #washed #filter #brew #brewing

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