Posts Tagged 'BAR CHOQ'

Happy New Year!!

Thanks a lot to everybody who helped us to make this year fantastic for us at Barchoq. We look forward to sharing many more exceptional coffee moments with you in 2010. Happy New Year!!

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Hoerai hoerai! Back open next monday..

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Dear all, I’m proud to announce you that the shop will be back open next Monday 26 October. Please feel free to say hallo and enjoy with some coffee, it will be a pleasure to have you..

Jens

Resident artist.. Tine Lejeune

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Copyright above image: Tine Lejeune

For the first time we have a resident artist in the bar. It’s work from Tine Lejeune who studies at Sint Lucas in Antwerp. She made three collages out of paper material with a lot of depth and hidden nuances. Expect a lot from this lady in the future!

New sitting place at the front..

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Always welcome to check them out on a sunny day! Or to use them if you are waiting on your bus or tram..

The Bar choq set-up..

The basis and core of our set-up is an Anfim Super Caimano grinder with titanium burs diameter 75mm and a engine power of HP 0,60 – 800 Revs/min, this is a version without the on demand grinding option, so a lot of dosing to do for each shot. But it gives you a lot of freedom to control the running time of the shot.

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When working with this grinder I found some problems with the grounds clogging up in the exit channel, so I figured out some DIY solution, and I came up with this. Which is working great. Momentarily its in in cardboard but I will make it out in metal.

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As Espresso machine we are working with a Faema Smart A with to group heads. This machine has a boiler of 11l and  is a heat exchanger system. This machines offers a great quality to price ratio, but I’m not a die hard fan of these machines due to the temperature surfing you have to do and the low steaming power. This steaming power and temperature is also affected by the hot water you extract from it. If I pull like to or tree cups of hot water for tea, the steaming pressure drops immediately and the temperature also which gives a problem for the consistency of the shots. So I’m definitely going to check out the dual boiler systems, like that on a La Marzocco if this machine needs replacement.

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We overdose our shots a little higher than normal. We use 21gr for a double basket and 16gr for a single shot basket. These 16 gr is more than the half of the 21gr, but we need it to have the same extraction times. In a post ago I was telling you about the difference in head space with the new shower screens, that made the shots running not so well. This is now fixed with some good old do it your own method, just hammering the shower screen a little bit lower.

For cappuccino’s and latte’s we use a full fat milk from Campina that is branded over here as Stabilac. It has a 3,6gr of fat per 100 ml. This gives a much sweeter result when the milk is steamed and combined with the shot of espresso.

This is basicly the setup, after a wile I will maybe add an extra grinder to it, to have an espresso from the week.

I keep you posted when there is some chance made..

New take away cups..

New for Antwerp, white paper cups with a black lid.. Finally I’ve got rid of these ugly designs with “great coffee” or “maps of the world” drawings.  If you want you can pimp them up with your own design! And we will show them at the bar..

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Check them out at Bar choq! And if you encounter someone at the streets you know where they came from..

Naast een kapstok is er nu ook een lamp..

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Moesten er mensen geïntreseerd zijn hoe het juist ineen zit dan spring je maar ff binnen..


WhAT?

This is the BAR CHOQ blog.

You can visit us in real life at:

BAR CHOQ
Minderbroedersrui 64
2000 Antwerpen

Or virtualy (for you facebook addicts) at "Other places"

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