BAR CHOQ

New espresso blend v2.1

Jens Oris — Mon, 21 Feb 2011 21:51:05 +0000

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!

Jens Oris — Mon, 24 May 2010 20:31:14 +0000

New portafilters in the shop!

Jens Oris — Sun, 25 Apr 2010 20:06:24 +0000

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

Klik hier om slideshow te bekijken.

Domien our coffee guy in New York!

Jens Oris — Fri, 05 Mar 2010 21:37:12 +0000

Thanks a lot Domien for the wonderfull Leftist Espresso Blend and the Amaro Gayo from Gimme Coffee. For next week we have some great coffees from the London area, Square Mile Coffee Roasters, Monmouth Coffee Company and Climpson&Sons. However more about this next week!

Mona Lisa with coffee!

Jens Oris — Sun, 21 Feb 2010 21:33:52 +0000

Anfim grinder with Delta CTA timer

Jens Oris — Mon, 15 Feb 2010 22:00:19 +0000

We have a mod on our big Anfim grinder. On the WBC we have seen the use of timers to dispense each time the same volume of ground in the basket, this to have the same extraction time each time. However they used only one timer. For our mod we will use 6 timer in parallel to be able to make a:

Normal single shot espresso
Normal double shot espresso
Radicale
A short single shot espresso
A short double shot espresso
A triple shot ristretto

This will be quit some fun to set all the different timers, but when running they will run like hell! In search for timers we opted for the Delta CTA timers.

These timers make it able to time the grinding time up to 1/100 of a second, this should be more than accurate enough!

After setting up and running the timers for one month now, I can only say that it is a big improvement in both speed and consistency trough out the day. The biggest parameter that still has an influence now is the strength by which you tamp the coffee puck. So that is still something to work on..

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

Jens Oris — Thu, 28 Jan 2010 22:17:09 +0000

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

Aeropress now for sale in the bar!

Jens Oris — Mon, 18 Jan 2010 10:41:53 +0000

€34,00 including 250gr of coffee at your choice. See also our new page on the blog, and the Aeropress of the week post.

Aeropress of the week: 1936

Jens Oris — Mon, 18 Jan 2010 10:10:57 +0000

This is a blend from Knopes Coffee Roasters in Luxembourg. And is composted out of Brazil (Pocos de Caldas), Guatemala (El Bosque) and Papua New Genui (Sigri). Flavours that are present: red fruits, citrus, spicy herbs. Very clean and nice in the cup!

More info about the Aeropress and where you can get it: see our new page on the blog.

Scrambled eggs and Panama Don Pachi coffee as breakfast

Jens Oris — Wed, 06 Jan 2010 21:28:02 +0000

This morning I had a fabulous breakfast, specially suited for a barista. First we steamed up the eggs with our La Marzocco.

After that we pressed a great coffee from Panama (Don Pachi with is a Gheisa variental, roasted by Stumptown coffee roasters, thanks to Isa) on the Aeropress.