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Training Log

Training Log #2 by Júlia Fortini Souza - Which is your favorite Coffee Grinder?

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My current favorite grinder for filter coffee is the Comandante Hand Grinder. When I first got to know the Comandante and got to handle it in the World of Coffee in Dublin a few years ago, I was surprised by how easy it was to grind (for a hand grinder it is amazingly soft and fast) and how consistent the grind was. Another factor that caught my attention is how you can easily adjust it and clean it! When I want to test different grinders, I usually choose the same coffee and choose one recipe for the V60. I try to grind the "same" in all the grinders. After brewing, I then evaluate the result in the cup, which cup...

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Training Log #6 by David Train - My Current Competition Brewing Recipe

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Currently, I have two similar recipes. They are both depended on the roast of the coffee, solubility, and freshness.I will vary between 4 or 5 pours. Using 15g - 16g finely ground coffee. Also with water weight of 240ml - 250ml. Averaging 205ml - 215ml. These recipes only work to my knowledge with specific coffees, due to high solubility from processing.*First recipe*30ml bloom wait to 30 seconds.30ml second bloom at 30 seconds.40ml pour at 1 minute100ml at 1:1550ml at 1:45*Second recipe*30ml bloom wait to 30 seconds.30ml second bloom at 30 seconds.130ml pour at 50seconds70ml at 1:1550ml at 1:45Total brew time 2:10-2:20 Two 30 ml blooms allow the coffee to degas, allowing the water to fill the air pockets creating a...

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Training Log #5 by Muhammad Fakhri - Which is your favorite Coffee Grinder?

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  1. Which is your favorite grinder? My favorite grinder is the Comandante C40 Nitro Blade. The reason for that is that it is straightforward to use and is easy to travel with. The results of the grinder are also precise, and even I dare to compare it with EK43. This conical burr the grinder is capable of producing particles with excellent consistency.   3. What do you do when you want to test different grinders? To compare and test several grinders, I try to brew one coffee of the same origin with almost the same grind size between each grinder and then see the results. I will choose the most exciting results with a relatively good complex level. After...

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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 #1 by Julia Fortini Souza - Beginning to Practice!

Posted by Bhavin​ Metizsoft on


As soon as I decided I was competing in the Brewers Cup, I started thinking about all the possible variables for the competition. Coffee sourcing, brewing method, brewing technique, water flow, water temperature... There are so many variables that need to be structured - but one step at a time! I decided I would put in some training time every day and dedicate my time to either practicing or studying. One of the first things Patrik helped me with was look over my past presentation in Brewers and correct a few errors that were made, and that made a difference. I started to watch presentations in the World Brewer's Championships and taking notes. I basically paying attention at the order...

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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 #5 by Niels te Vaanhold - Training for Compulsory round

Posted by Bhavin​ Metizsoft on


Training for compulsory Every month I get a new bag of April coffee. With this coffee, it is now time for some training. In November the competition will start with the compulsory round. For this, I think it is good to do some training. So for me, the best way to start is to find out what brewing device I would use., Last two years, I used Kalita wave 185 with a 1:15 ratio. I found out this worked well, and I made it into the finals two times, but I also found out that my score was not high enough. Time for a change This year I want to score more points, so that means I have to train...

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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 #5 by David Train - How expensive is it to compete?

Posted by Bhavin​ Metizsoft on


How much does it cost to compete? This year, as an independent competitor I thought it appropriate to outlay the costs involved to compete just in the regional championship here in Australia. I have purchased: 3 x Acaia Pearl (Black) 2 xBrewista Artisan Kettle (Matte Black) 1 x Comandante Grinder (Black) Total: AUD $1170.58 I was lucky enough to get a discount from an online retailer here in Australia for all this equipment. I got this discount because I asked, it was roughly 25% off. To register to compete in the regional championship here is AUD $250. Next, the cost for my competition coffee was AUD$162 a kilo, having bought 4.90kg. I am lucky enough to be sharing this with...

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