Making home espresso is a dream come true for many, but without the right knowledge, it can quickly turn into a bitter disappointment. If your coffee is too sour or, on the other hand, too bitter, youâre likely making one of the common mistakes. In this guide, weâll show you how to achieve correct coffee extraction and what not to overlook.
V Äase, kdy jeĆĄtÄ ani farmĂĄĆi nevstĂĄvajĂ, se pĆed nĂĄmi otevĂrĂĄ Viktoriino jezero. Je 3:40 rĂĄno a my prĂĄvÄ pĆistĂĄvĂĄme v Entebbe v centrĂĄlnĂ ÄĂĄsti Ugandy. PĆed nĂĄmi je dalĆĄĂch pĂĄr hodin autem, neĆŸ dorazĂme do Mbale, kde sĂdlĂ a kde bude nĂĄĆĄ base camp na nĂĄsledujĂcĂ tĂœden. JakĂĄ je realita v zemi, kterou jsme si po ĆĄesti letech fungovĂĄnĂ praĆŸĂrny, vybrali pro svĆŻj prvnĂ origin trip?
Itâs 3:40 a.m., the dawn is gently approaching, and weâre landing in Entebbe, nestled in the central part of Uganda. Lake Victoria stretches out before us, welcoming us after our arrival. Ahead lies a journey of several hours by car, leading us to Mbale, home to and our base camp for the upcoming week. This marks the beginning of our very first origin trip after six years of operating our roastery. What reality and experience awaits us in this country?
Welcome to the first interview from the series TALKS OVER COFFEE. We love the community of people that Fatherâs has attracted over time. Often, these are people who inspire us and so, weâve decided to interview them for you shortly. These talks may or may not have something to do with coffee. Theyâre here to brighten your day, to pause a little. So come sit with us and the Koryntas for a few minutes, two artistic souls, photographers, and fresh parents to their baby boy Henri.
Where do roasters get their coffee from? What do import companies do? What does the cooperation between farmers and roasters look like? And how and where do we get our coffee from? We focused on this topic when Father met with BĂĄra ErnygrovĂĄ at Fatherâs in early January for a conversation. BĂĄra is a longtime coffee professional and, most importantly, our dear friend.
We think that, as with normal coffee, you canât throw all the decaf coffee into the same bag. The topic of decaffeinated coffee is quite controversial. Some people canât go without decaf; others claim that it cannot even be considered coffee.
We love Prague. Itâs a beautiful city with many architectural treasures and great cafes. But sometimes itâs hard to choose between them. Thatâs why weâve picked our five favorite ones where youâll find Fatherâs coffee and interviewed their owners.
Coffee capsules are an excellent choice for anyone who does not like long and too careful coffee preparation. They are also helpful when preparing coffee quickly: in the morning, at work, or for a meeting. All you have to do is put the capsule into the machine, ensure you have enough water, and press a button. And youâre good to go.
We started as a small family business, but it quickly grew into a large Fatherâs family. We now have some great people helping us run it; the roastery couldnât operate without them.
Specialty coffee was our love at first sight, and since 2013, everything in our lives has revolved around coffee. That was the first time we tasted espresso from Kenya, and we were very surprised by its taste: clean, fruity, and sweet. We knew it was the coffee we wanted to drink and pass on. Having our own roastery is a dream come true.
What does cupping mean? Coffee tasting, or cupping, is a method of assessing the quality and taste of coffee. It is a standard procedure in the coffee industry used by roasters, buyers, and other professionals to determine the quality and characteristics of coffee before purchase or after roasting. Coffee is evaluated based on its aroma, taste, and aftertaste during cupping. The cupping process is an essential step in the quality control process for coffee roasters because it allows them to identify the strengths and weaknesses of different coffees and make informed decisions about which ones to buy and how to roast them.
The Café Fara in Hukvaldy is our heart project from the interior of the old rectory, through its equipment and location, to the menu. The genius loci at Hukvaldy is huge, which was one of the reasons we accepted the offer, even though we had previously vowed that we never wanted to run a café again.
CĂĄscara is the Spanish word for âpeelâ or âshell,â which is exactly what cascara is. This is because coffee beans are naturally encased in several layers, including the husk. This is removed during the processing of coffee and was formerly used mainly as fertilizer or as animal feed. We think that the farmers have been drinking âsomething like cascaraâ for a while, even before they drank roasted coffee, it wasnât until a few years ago, they officially called the dried peel cascara and started selling it, which led to a huge boom that raised the price of cascara far above the price of coffee itself.
What is the V60 filter, and what makes it distinctive? The V60 is a type of filter coffee dripper developed by the Japanese company Hario. It got its name from its Vâ-âshape and 60° angle. The V60 was introduced by Hario in 2005 after many years of research and has since become a popular choice for coffee preparation. This is because the taste of V60 coffee is clean, smooth, and complex at the same time, especially with lighter roast coffees. There are many different recipes for making coffee using V60. However, it is always a matter of balancing the factors that influence the taste as best as possible, such as the coarseness of the grind, the temperature and quality of the water, the method of pouring, the brewing time, or the water/coffee ratio.
The Aeropress looks great on any shelf, fits in any backpack and anyone can make a great cup of filter coffee with it anywhere. Itâs no wonder that everyone, from baristas to travelers, loves it. If you donât have an Aeropress yet, and youâre wondering which type to choose and what preparation method to use, weâve got your back.
You might already know the story of how a cup of espresso changed our view on coffee in 2013. But back then, we had no idea that this moment would also change our lives. There was no plan, no strategy, just curiosity and a desire to understand what we were actually drinking.
This year marked the first since the founding of our roastery. In Uganda, our schedule included not only typical activities like visiting plantations and interacting with local farmers, but also a crucial meeting with Dana, Shake, and Donald from the processing station, Coffee Gardens. We are excited to announce the upcoming launch of a QC Lab in Uganda in collaboration with them. This facility will help Coffee Gardens and other nearby processing stations monitor the quality of coffee beans. This article will explore how such a project is coordinated from five and a half thousand kilometers away and why we need to invest in these endeavors.