Archive for the 'Espresso' Category

New espresso blend v2.1

From this week on we are using a new espresso blend composed out of three great beans. This blend is roasted by Caffenation and is blended in our house! This blend is nice as espresso and on filter and performs excellent in all milk based drinks. All beans are also sold separately..

The first shot!

New portafilters in the shop!

Finally they arrived! The new fully coated portafilters, done by Coffeehit in London. Thanks a lot guys..

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Rwandu “Musasa Estate” and Kenia “Tiganga Estate” (In French)

Tinganga Estate

KENYA

Traitement humide, séchage au soleil sur tamis

Tinganga est situé dans le district  de Kiambu dans les hautes terres du
centre du Kenya. Le domaine couvre environ 182 hectares et emploie 400
personnes. Cette ferme bénéfcie d’un sol volcanique bien drainé et situé
entre 1630m et 1935m. Une politique sociale stricte est appliquée  et aucun
travailleur n’est engagé en-dessous de 18 ans. Le domaine offre à ses
employés une habitation sur le site, de l’eau potable, du bois de chauffage,
la sécurité et une formation pour assurer une récolte de haut niveau.

Musasa Estate

RWANDA
Rushashi district

100% Red bourbon
Traitement humide

Onctueux, doux et éclatant,légèrement citronné avec de belles notes florales
Musasa produit des cafés lavés de très haute qualité depuis 2003. Cette coopérative comporte environ 800 membres dont la moitié sont des femmes, ce qui en fait une des plus importantes du Rwanda. La production annuelle est d’environ 100 tonnes.

Musasa fait partie du projet d’aide gouvernementale PEARL. Dans le cadre ce celui-ci, cette coopérative a pu bénéfcier de la construction d’une station de dépulpage. En contrepartie, Musasa s’engage à reverser 10% de ses profts pour la construction d’autres stations au Rwanda.

Text and images from Knopes Coffee Roasters

Portaflon portafilters.. They rock baby!

Yeah baby, finally they are in the shop. (Now already for a couple of months)  The teflon coated portafilters from “Portaflon“. Thanks a lot Jens for sending them over!

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Picture from this link

This new portafilters will give us more consistency during the day, and consistency is what we need baby for making a top espresso.. And indeed after testing them thoroughly for some months, I can only say: they rock baby! The next project will be a mod of our Anfim grinder, with timers, so we can work quicker and with even more consistency..

Pimp style! New La Marzocco Linea 3 group in the shop..

Yes yes! After looking around for a while for an upgrade for the Faema Smart I was able to do a good deal for a second hand (but as good as new)  La Marzocco Linea. This machine can be called a historical classic, it definitely helped to establish the independent coffee scene throughout the world.

marzocco_linea

This machine will put us a on level higher of quality due to the dual boiler system which gives us more temperature consistency, even when pulling some glasses of tea. And at the same time keeping up a constant steaming pressure, so steaming up pitchers will be easier.

One of the options for the machine we will have installed are Portaflon portafilters, this will give a much more constant flavour profile of the shots throughout the day. This Portaflon portafilters prevent the build-up of coffee oils in the portafilter which steadily occurs in a normal brass one. These build-up gives a rancid and bitter taste to your shot, and that is something we don’t like.

Also due to a dual boiler system the group heads will no longer be running too hot, with again a lot of build-up of coffee oils. So overall flavour consistency will improve vastly.

Normal the machine will be in town on Thursday or so feel welcome to come and take a look at this beauty.. For more specifications you can download here the product folder of the Linea.

Hell Yeah!

Peter Hernou is World Latte Art Champion 2009

Belgium is making a good statement in the coffee world. We now have a world latte art champion, Peter Hernou did a great job. Here you see him on the third place from the left. We had an excellent year on the different championships. On the Speciality Coffee Association of Europe (SCAE) website you can follow the progress that Belgium has made over the different years.

belgian-champs-2009

For his show you can see the clip over here.

Monsooned Malabar.. (27)

New on our espresso from the week is from this moment on, a Monsooned Malabar from India roasted to a Full City Plus level, which gives an oily appearance to the bean. And gives it a drinking experience close to the Italian Roast we had a few weeks ago..

india

Map from Sweet Maria’s (Thanks guys)

From Wikipedia we get the following: Monsooned Malabar is a particularly famous variety of the Arabica coffee bean that is produced in Malabar in Karnataka, Southern India, and partially spoilt through exposure to damp atmosphere during the monsoon season, giving rise to the name. It has a very rich, smooth flavour, and particularly strong aroma.

This way of producing the coffee was discovered by accident when a cargo of coffee beans aboard a wooden-hulled ship acquired a unique flavour after being somewhat exposed to the elements during a particular monsoon while negotiating the Cape of Good Hope. Exposed to the monsoon winds for a few weeks the coffee flavours become richer and smoother. Nowadays the process is somewhat different. Now it is done by storing the coffee at the coast taking on the salty sea breeze over a 6 month period. This dehydrates the coffee beans, creating the traditional profile.

This aroma can be further discribed as full bodied, very low acidity with a spicy, musky, woody flavour.

Come and see what is in the cup!

Brazil Daterra “Sweet Collection” (26)

New on our small Anfim Best espresso from the week grinder: The Brazil Daterra Sweet collection.

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Brazil is a very big coffee country, they export like a stunning 46.7 million bags per year and by this it is the biggest coffee producing country in the world. So that counts for something. This bean comes from the Cerrado region in Brazil. Where a lot of varientals are grown. Below you see a map where this region is located.

Some flavour keywords are: Sweet, Apple, Chocolate and Ballance

From the Has Bean website:

This is the sweet yellow bourbon from the Daterra farm is a pulped natural processed yellow bourbon from the already famous farm. In the cup (partially the espresso cup) expect sweetness and green apple and a dark chocolate tinge. A great balance in a great coffee.

So come and see what is in the cup!

Italian Roast!! Espresso van de week (25)

A general Italian roast can be described as: Somewhat spicy; complexity is traded for heavier body/mouth-feel, aromas and flavours of roast become clearly evident. This is what should be in the cup when drinking a blend that is roasted to the Italian roast stage. These stages in roasted coffee come with a particular colour. Below I will give you a hint what is coffee roasting:

When roasting coffee, we start with the green beans and heat them up to the right temperature to have a good balance between the flavours of the beans and the characteristics of the roasting process. This goes from a very light roast (= low temperature) to a dark roast (=high temperature) until we end up with an almost burned bean, if you go any further you will have the ingredient for cafe del fuego. Kids, grab your marshmallows!. All this is done in a coffee roaster. Here you see the Probatino from Probat. (Thanks to the Coffee Collective Blog) This coffee roaster works with a drum where the beans circulate and are heated to the right temperature. (And when this temperature is reached they are immediately cooled in a tray in front of the drum.)

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This end temperature gives some different grades of  roasted coffee; from the left: unroasted (or “green”), light, cinnamon, medium, high, city, full city, Italian, and French.

Coffee_roasting_grades

A very good overview of the different roasting grades can be found on the Sweet Maria’s website, here you find an overview of the different stages of roasting with the different colours that go with it.

But most important enjoy what is in the cup..


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