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by_Pinar Misirdal

Training Log #8 by Pinar Aktepe - Which is your favorite Coffee Grinder?

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I haven't tried that many different grinders, but my favorite is Mahlkonig EK43.The most important thing for me is the ease of use, and that I don't waste coffee while changing settings. With minimal changes, I can reach the result much easier. I think it is a great advantage that I can use it for both espresso and pour-over.I haven't explored many other grinders since the EK43 is my favorite and gives me the result I want. There are a lot of different grinder options, and it's almost impossible to try them all. I think these kinds of posts are crucial so that we can start a discussion in the industry. Knowledge can be obtained not only by trying but...

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Training Log #7 by Pinar Aktepe - My Competition Philosophy

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I'm always trying different and delicious beans, but it's complicated to choose beans for the competition. I'm not saying it has to be expensive, but it has to be more than delicious. There are many competitors in the world every year. The challenge is to find a coffee that hasn't been used before in competition. One of the most important things for me is to be able to feel comfortable with the coffee I'm serving, the story and the coffee need to reflect me in a sense. I think competing is not just about focusing on winning. It's about sharing new and exciting ideas :). Above all, it needs to be honest. It's crucial to find a roaster and coach...

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Training Log #6 by Pinar Aktepe - It helps to have coach

Posted by Bhavin​ Metizsoft on


I was preparing for the competitions before without a coach, and it was really difficult, I think there should definitely be someone who will try the coffee with you, offer alternatives and different perspectives, help you get better and tell you when something isn't right. Having someone with you who believes in you and helps you make you more confident. It's actually a big responsibility to take because you don't want to screw up what the person in front of you is giving you. Working with a coach has helped me a lot. I can say I now have a more extensive range of profiles and understanding for coffee. I guess I didn't know what I was doing before :) I obviously don't...

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Training Log #5 by Pinar Aktepe - My current competition brewing recipe

Posted by Bhavin​ Metizsoft on


In the 2018 National Barista Championship in Turkey, I used a coffee from El Salvador. It came from the farm La Esperanza in the region of Chalatenango, and was farmed by Mr. Roberto Adonay. It was a micro lot which means that instead of processing a big amount of coffee cherries at the same time as you traditionally would do, the farmer picked only the best cherries and kept those separate from all others through all the parts of the processing process. The lot was only 35 kg of green beans in total. When I brewed my espresso, I used 20 grams of coffee and 42 grams of volume. This profile gave me more sweetness, balance, and complexity. When we tasted, we reached...

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Training Log by Pinar Aktepe - How expensive is it to compete?

Posted by Patrik Rolf Karlsson on


While you are practicing, one of the important things is preparing a budget for the competition which I always think about it as last. For sure it's about you and your beans but money is the key for correct equipment, tasty beans, and your presentation tools. At this point, I am putting myself on the lucky side because April eased quite a few loads by supporting on coffee, which is going to be our 3rd year. Now that I have been competing for a long time, I have got enough equipment, so my spending usually on small things and transportation costs. If I have to give a figure for the competition in my country it's around $ 2500-3000. A lot of people...

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Training Log by Pinar Aktepe - What is your favorite Brew Method?

Posted by Bhavin​ Metizsoft on


What is your favorite Brew Method, and why?My favorite brewing method is espresso. Using this method, one is able to create many different profiles and tastes from only one coffee bean. My love for this method drives me to find different ways to achieve a better-tasting cup. This brewing method, allows you to extract a world of flavours from a small amount it coffee. For me, this method gives tastes far clearer and more intense than any other method.   What do you recommend a Home Brewer should think about if they want to make competition quality coffee at Home?  For those at home who may not have access to professional level espresso machines, I advise that they focus more...

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Training Log by Pinar Aktepe - Balance in Espresso

Posted by Patrik Rolf Karlsson on


For the past three years, I have been using coffee beans from April. During this period, I have grown to become accustomed to the beans they use and as a result, very comfortable and knowledgeable regarding the capability of the beans. The beans themselves are very easy to work with and very forgiving when experimenting with different profiles. That said, I usually brew using 22g coffee in, 40-42g out, for around 20-25 seconds. Keeping the body lower allows me to achieve the balance I desire. Balance means different things to different people. For me, it means all flavors, aromas, and sweetness clearly meet in the same cup. When tasting an espresso, I found waiting a minute before drinking allows for...

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Training log by Pinar Misirdal - What I will focus on for the next months

Posted by Patrik Rolf Karlsson on


Competition is a way for me both to have fun and try to improve myself and my coffee skills. It is very important for me to learn more things every year, to experience, to change, to get more knowledge that I can offer to people. It is a process that should have both fun and seriousness. I've been racing professionally since I met the team at April. Let's put the results aside and I learn that what's really important is learning, experience. I've tried a lot of nice coffee beans and this was an amazing experience for me. Although I have been racing for many years, it has always challenged me to fight with excitement in that 15 minutes during competition.What we need to...

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