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by_Giorgio Bernardo

Training Log #6 by Giorgio Bernardo - Which is your Favorite Coffee Grinder?

Posted by GenovaWebArt Collaborator on


Which is your favorite grinder?My favorite grinder is the Comandante C40 MK3 because of how consistent the results are and it is very portable to carry around. The consistency of the grind is very uniform regardless of what grind size and it always brings out more complexity to the cup whether the grind setting is for pour-over or for espresso. What do you do when you want to test different grinders? As a roastery, we test our coffees in different grinders including the forgivable grinders in the market while using both the EK43s and the Comandante. We test it by brewing the same coffee coming from different grinders targeting the same grind size results and then we taste and compare...

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Training Log #5 by Giorgio Bernardo - Exploring the taste of different Coffee Roasters

Posted by Bhavin​ Metizsoft on


How tasting different coffees from different roasters helped me open up my perception in coffee more. For the past weeks, I've been tasting and brewing coffees from different roasters (April Coffee, Gardelli, Cupping Room HK, and many more) and every time I brew each coffee I always learn from the results on how I brewed it, and it is giving me a better idea on how it was being roasted and how good the quality of the coffee is from the origin itself. This practice of tasting more is driving me to be more curious about how each coffee is being roasted and sourced. It is also pushing me to experiment more on different brewing approach because I believe that brewing...

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Training Log by Giorgio Bernardo - My current competition brewing recipe

Posted by Bhavin​ Metizsoft on


How I want to approach how I brew and how I prepare for the competition is through this recipe and roast approach. For my brewing approach;I’m using 20 grams of ground coffee and 260 ml of water as I find this recipe my favorite with how I want my coffee to taste and I’m using a medium grind size of 24 clicks on a Comandante Hand Grinder to produce the most complex sensation of all the flavors by achieving a clear profile of the origin character of my coffee. My target TDS is at 1.4 to have a perfect harmony of body and flavors from this coffee using a 1gram is to 13ml ratio.I roasted this coffee 4 hours ago and...

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Training Log by Giorgio Visitacion - How Expensive is it to compete?

Posted by Bhavin​ Metizsoft on


How Expensive is it to compete in a coffee competition? Competing in a coffee competition doesn't just require commitment, time and effort, it also requires an investment to buy the equipment, materials, tools, and lastly the competition coffee. My experience of preparing for a competition was more on the supporting function, I was supporting my best friend with his competition preparation both for his spiel and all of the needed tools, from brewing materials, equipment, and the competition coffee. We spent a total of $2400 to cover our expenses for the kettles, scales, brewing tools, flights to the location and the competition coffee itself (Colombia La Palma El Tucan Sidra 165 variety) that costs around $150 per KG including shipping....

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Training Log by Giorgio Visitacion - What is your favorite Brew Method?

Posted by Patrik Rolf Karlsson on


What is your favorite Brew Method and why?  My favorite brewing method is what we use in our café, Using the Tetsu Kasuya V60 paired with a Lily Drip with the ratio of 1/13, 20grams of coffee and 260ml of water. The Tetsu Kasuya V60 has a spiral rib structure that affects the water flow the most. The spiral rib design slows down the water flow that allows the water contacting the coffee longer. Adding the Lily Drip to the Tetsu Kasuya V60 made a world of a difference. The Lilydrip is made of ceramic, so when it is preheated, it also adds a mass of heat to the center of the brew bed, helping maintain a consistent temperature when...

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Training Log by Giorgio Bernardo - Getting started with our Roasting Philosophy

Posted by Bhavin​ Metizsoft on


Continuous Learning that shapes our own Philosophy and Approach Most of us start our journey by being curious on how interesting coffee is, by the time we discover, learn, and slowly digest how complex the world of coffee is, we tend to be more articulate about our thoughts from what we have learned and the more knowledge that we learn from others and learn from experience, the deeper we get to find what our philosophy and our approach is as a roaster, brewer, barista, coffee shop owner or as a coffee enthusiast. How I develop my personal approach in roasting is by learning from other roasters through tasting their coffee and testing them out in different parameters, watching their podcasts,...

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