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Drip coffee – part “Brewing”

BREWING

Brewing is a very important part of all the processes. It is hard to say what part of the process, from selecting coffee beans, equipment, preparation, blooming or even writing the recipe for the coffee drink to be served, is most important. I think the only difference is in the time for blooming and brewing. You have limited time and you can’t really postpone the time limit like for…

The bloom is caused by the roasting procedure. Whenever all types of organic material are heated, chemicals – carbon dioxide in particular – are discharged. A soon as the beans are ground, the trapped gases are discharged much more quickly. Moreover, when hot water touches the coffee grounds, they immediately purge themselves of the carbon dioxide and create the “bloom.” If will not have water enough space the extraction will much more weak. With pouring and sacking coffee grinds with the smaller amount of water we let enough space to get the gas faster away. Once we will pour more water and grains will be under water, the gas can stock and get out slower.

So try don’t add a lot water, that your coffee grains will more than 1mm under water. More freshly roasted coffee more oxygen in.

Correct blooming process

Wrong way of blooming process. Too much water over coffee grinds.This is bad mistake of many beginners, who follow Youtube videos, or similar

Blooming process

The blooming process is one of the more important processes of the coffee preparation. The main reason is that this time one starts the first relation/connection between the water and the coffee grains. Also, this time you start to create the flavours.

The important part of the process has to do with the correct ratio between extracted elements of water and coffee. You have a couple option to do this:

1. Follow a recommended recipe for the particular coffee beans.

2. Create your own recipe and follow the coffee beans process, the quality, the roasting level, and consider the age of the coffee beans.

3. Use instincts, like the smell, sight and also listen. More in the section “Instinct coffee”

Many recipes and expert opinions inspire me. However, instead of just copying existing recipes, I love to experiment and use my instincts and senses to explore new aspects of the coffee and to create new recipes and coffee moments that inspire me.

https://www.bayawe.com/lets-awaken-our-inner-artist/

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I would say everything. All the processes are important. Hard to tell which one is most important. But I have tried to analyze, and in my opinion, these are the most important things:

Hario preparation

Plan what you want to do.

Kettle – I put it on first because you need hot water. Water is approximately 95% of the coffee. If you know how to pour the water, you can play with the flavours of the coffee. If the kettle is not comfortable in your hand, or if it is not stable in your hand, the stream of water will not be consistent, and you can, for example, splash smaller and lighter parts of the coffee grains to the middle of the dripper and block it.

Coffee pour over or drip kettle

Coffee pour over or drip kettle

Coffee pour over or drip kettle

Silver kettle with wooden holder

Grinder – With a cheap grinder you can get a variety of grinds so that each cup of coffee from the same coffee beans can be different.

Grinding of those two grinders

Water – I have found many times in different locations that there is a very big difference in the quality of the coffee.

Finally, to get to the point, what many people will get at the beginning are coffee beans. With coffee brewing, quality and freshness of the coffee beans are very important. It is best is use coffee beans rated around 88% and more, and not older than 4 weeks after roasting.

Filter – Don’t use cheap paper filters for good coffee beans. Use the best, or rather don’t use it at all.

Coffee dripper for heat stability is best used in ceramic or glass. Plastic is good when traveling, the same thing with steel, but they can have the bad aftertaste.

.Server – Decanter or jar is the best as they cool down coffee temperature faster. I prefer the glass one because you can see the colour of the coffee as it drops into the decanter.

Filter coffee at Abonzo coffee shop

The timer and scale can help a lot as you don’t need to follow two different displays.

Your environment is very important, where you prepare the coffee, somewhere where you will feel good and comfortable. It depends on your personality.

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Coffee at home vs. coffee in coffee shop

Home Barista vs. Barista

If we want to prepare and enjoy tasty coffee at home, it is important to keep in mind that every little detail during the brewing process matters.

Always remember you can prepare better coffee at home than in coffee shops, the professional Baristas!

Coffee at home

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Bajareque – coffee shop in Panama city

Casco Viejo, Panama City

Today we went to Bajareque, a small fascinating coffee shop in Casco Viejo, a neighborhood in Panama City with lots of Spanish colonial architecture.   As soon as the barista of the coffee shop found out that we are passionate about coffee, he introduced us to a manager, who gave us a detailed presentation about their business. He showed us many photographs of the farm,…

They cooperate closely with farmers who own small coffee plantations in the outskirts of Da Lat. It is their aim to create a support framework to empower farmers so that they are fully equipped with the vital skills required to cultivate and process high-quality Arabica coffee beans. Passion goes a long way.

THE CENTRAL HIGHLANDS AROUND DA LAT LA COFFEE PARADISE

The central highlands of Vietnam offer ideal conditions for the cultivation of high-grade Arabica coffee beans. French colonialists introduced Arabica coffee beans to Vietnam in the 1800s. In the 1990s, when the country’s agricultural land was controlled by the Vietnamese government, the establishment of Robusta coffee plantations was promoted in the Central Highlands. Arabica trees were cut down and replaced with high-yield and more resistant Robusta trees. As a result, the country is the largest producer of Robusta coffee today. Vietnamese Robusta beans are most often used in blends and as instant coffee.

Da Lat market

Da Lat market

Less than 5% of Vietnam’s crop are Arabica beans. Nowadays it is unlikely to find Vietnamese Arabica beans in specialty coffee shops around the world. Quang Tran and his team are aware of this. They are passionate about their local Arabica beans and make it their priority to promote specialty coffee culture in Vietnam and beyond. “The best coffee in Vietnam can be found in the mountain paradise around Da Lat”, says Quang Tran.

You might to Interest, about some other article:

TOP 10 COFFEE SHOPS IN CHIANG MAI 2018, here:

Vietnamese coffee or Specialty coffee in Vietnam, here:

Unique coffee spot La Viet in Da lat, Central Vietnam, here:

CHIANG MAI (Thailand) – A COFFEE PARADISE, here:

Some of The TOP Most Relaxing places to drink coffee in Northern Thailand, here:

Discussion with Barista in Thailand – coffee travel blog, here:

Sky above. Earth below. Peace within do you know where is it this place? Read more….

The charming and picturesque town Bajawa is located in the central highlands of the snake-shaped island of Flores, Indonesia. It’s the capital of the Ngada Regency, which is part of the East Nusa Tenggara province.

The landscape around Bajawa is incredible with a spectacular, unforgettable volcanic scenery, including the highest volcano of the island: Gunung Inerie (2245m). It’s name is derived from the words “Ine” and “Rie” meaning mother and beautiful.

Bena village

The name of Bajawa comes from “Bhajawa”, which literally means Plate of Peace (“bha” meaning plate and “jawa” meaning peace.) Bajawa is the name of one of the seven traditional villages on the west side of Bajawa town, which had been established by Dutch colonists in 1907. The the other six villages are Bongiso, Bokua, Boseka, Pigasina, Boripo and Wakomenge.

Bajawa town

Bajawa is a small, charming, rustic highland town surrounded by small traditional villages, lush rice fields, coffee plantations and cloudy, mystic wilderness. Dusty looking streets cross Bajawa. Friendly, laid back locals and flowers celebrate love in a sparkling way.

Bajawa town and region

Bajawa is the regional center of the Ngada people – who still keep their long-standing culture firmly anchored in communities

Bajawa and its surroundings are magical and enlightening. Not only its breathtaking landscape, but also its rich and varied culture will touch your heart. Those who will visit this place will leave being inspired.

Specialty coffee from Bajawa

Bajawa is one of the two famous Arabica coffee growing regions in Flores cultivation some of the best coffee beans in the world. (Manggarai is the other one)

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Coffee beans processing on Flores island / Indonesia

The coffee is cultivated organically, without any chemicals at 1300 – 1500 meters on fertile, volcanic soil. Most of the coffee is grown under shade trees and pulp-natural processed at farm level. Varieties are: Lini S975, Timor hybrid, and Juriah/Typica

Coffee beans from Bajawa are known for their low level of acidity, heavy body and main flavours chocolate, vanilla and caramel. Source: goo.gl/oji7bZ

It’s hard to find good specialty coffee within the local villages. Usually only a mix of coffee beans from various different plantations and varietals can be found.

It’s recommended to buy the beans from a local trader or mill.

https://www.bayawe.com/flores-island-betwen-asia-and-australia/

Barista / Coffee maker at work around Asia

Barista, coffee workers in Specialty coffee shops around Asia

Photo portfolio from various coffee shops around Asia.

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