-
Recent Posts
Archives
Coffee Network
Meta
Top Posts & Pages
- Coffee Books
- Coffee of Madagascar
- Coffee Sector of Cuba. Article in Coffee Break Magazine for Romania and the rest of Europe
- Struggling to Build Specialty in Nepal
- From Holland to Norway - from Esther to Kari. Specialty Coffee is everywhere you go.
- Cup of Excellence marks dedication to quality - Rwanda
- Drying Characteristics: Natural (Dry) Process: Ayutepeque Acaia - Four Way Process Experiment
- Coffee and Climate Change: Reading Past the Headlines
- First Ethiopian Conference On Coffee Opens
- Coffee break with top Oslo barista
Top Clicks
- None
Blog Stats
- 41,680 hits
Daily Archives: November 5, 2012
The 2012 Nordic Roaster Forum
The 2012 Nordic Roaster Forum Recently, 65 coffee roasters from around the world gathered in a vaulted loft above the Johan & Nyström roastery, just outside of Stockholm. They were there to discuss topics ranging from agronomy to direct trade … Continue reading
Posted in Coffee Industry
Leave a comment
‘The barista is the diplomat for specialty coffee’ – Hiver van Geenhoven. The Chromatic Coffee Company.
Those of you who familiar with Barefoot Coffee Roasters from San Jose, CA and had a chance to visit it roastery and get the first hand experience with the roasting process, perhaps met Mr. Hiver van Geenhoven who roasted coffee … Continue reading
Posted in Coffee Industry, Roasters, Specialty Coffee
Tagged Chromatic Coffee, Hiver van Geehoven, roasters, Roasting, specialty coffee
Leave a comment
Interview with 2012 World Latte Art Champion from Russia Viktoriya Kashirceva
So the 2012 World Latte Art Championship is over and all contestants are back home with joy and happiness. This competition is not only bringing professional baristi together in competing for the best latte art but unite them and build … Continue reading
Raul ́s Experiment Semi-washed / Pulp Natural: Why?
Raul Rodas, 2012 World Barista Champion and the owner of “Paradigma Coffee Roasters” decided to put his own experiment and thoughts together to describe the coffee process method that he found to be unique. Basically, the coffee cherries were pulped … Continue reading