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    Published on 01-10-16 08:35

    All around the world today fellow coffee lovers are celebrating #internationalcoffeeday Not one to miss out on a party we are offering 50% off tickets to Manchester Coffee Festival – for one day only! Enter the code COFFEEDAY to receive the discount.

    The festival is shaping up to be a bevvy of engaging activities hosted by exhibitors from across the UK and beyond. You can expect coffee tastings; workshops; a chance to brew with the pro’s; observe the finals of national coffee competitions and sample all the espresso you can handle!

    Fancy yourself as a bit of a homebrewer? Check out the beer & coffee blossom brewing competition that Tamper Tantrum are hosting on Saturday 5 November at Manchester Coffee Festival.

    Lovers of less caffeinated treats can rest assured as this year we have not one but three tea companies at the event alongside show favourites Kokoa Collection. We love coffee but not everyone in your family does and we want to welcome you all. You can check out the full line-up of exhibitors here.

    The offer of 50% will expire at midnight tonight. Get in now!!
    Published on 03-09-16 07:12

    It might be the end of the summer (sad face), but that means one very exciting thing for us at Cup North HQ – it's now only nine weeks until our annual coffee festival! We're returning to our usual home at Victoria Warehouse with all of our usual line-up plus lots of brand new extras in store for festival go-ers.

    New to the program this year is our Sustainability Hub where we will host a series of workshops with sustainability at the heart of the sessions – think 'growing mushrooms in used coffee grounds' or 'creating homewares from coffee by-products'. Vegware has come on board as partners for this new exciting area at Manchester Coffee Festival, and you can check out the awesome work they have been doing with Hugh Fearnley-Whittingstall here

    Other new festival activities include live coffee roasting, the La Marzocco lounge, SCAE education, a new Tamper Tantrum program and a whole load of first-time exhibitors.

    We'll be updating you over the coming weeks with the finer details of all the interactive elements of Manchester Coffee Festival but in the meantime, you can bag yourself a ticket below.

    Published on 18-06-16 03:56  Number of Views: 1820 

    Barista Camp returns in 2016 on 10–13 October and is once again headed to a seafront location, setting up Camp in the beautiful city of Pärnu, located on the Gulf of Riga. Smack in the middle between between Estonia's capital Tallinn to the north, and the capital of Latvia, Riga in the south, Pärnu is an excellent base for the third BGE Barista Camp.

    Barista Camp 2016 will follow the successful format of previous Camps, with a variety of educational tracks on offer, in addition to group lectures and tastings, and of course social activities to wind down in the evenings. Each track consists of either one Intermediate SCAE Coffee Diploma System module, or two Foundation level modules.

    BGE sourced the beautiful new hotel and spa complex, Estonia Resort, to host both Barista Camp, and the inaugural RGE Roaster Camp. Isa Verschraegen, Guild Manager, reports:
    “After reaching out to our community via a tender process early this year, we were overwhelmed by the quantity and quality of responses. We are absolutely thrilled to bring Camp to this wonderful venue in a more northern location in Europe. The Baltics have seen growth in their coffee scene and we hope to accelerate their development by bringing our Guild Camps here. The venue offers the perfect setting for our camps with modern rooms and meeting facilities; and plenty of opportunities to connect as well as relax in the evenings.”

    Ticket sales for Barista Camp will launch during World of Coffee in Dublin, and will be available online from June 23rd. Tickets include delegates’ preferred track of CDS modules, including certification, as well as all other educational and social activities at camp, 3 nights of accommodation at the 4* Estonia Resort, and all meals. Early bird prices will be available until Monday 1 August 2016 where a limited number of single rooms (non-sharing) can be booked so we recommend buying early to secure the best option!

    Early Bird SCAE Member - €475 Early Bird Non-Member - €550

    Barista Guild of Europe will be present at World of Coffee, sharing an exciting booth with Roaster Guild of Europe. Come meet the working group, learn more about the program at Camp, take part in our #GuildCoffeeSwap, and grab your chance to win a ticket to camp! Find us at K3 near the Sustainability Forum.

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    Published on 26-05-16 11:02  Number of Views: 3043 

    The Faema E71 is a traditional coffee machine that incorporates all the latest technology to provide a versatile tool for the professional barista. The E71 includes touchscreen controls, independent boilers for each group, and other innovative features that make it a worthy successor to the well-loved Faema E61.

    First Impressions
    The new machine, created by Giugiaro Designs, certainly has the classic Faema good looks. It combines sleek aluminium with side and back panels that can be removed and customised. The back panel is accented by subtle LED lighting and lights have also been added to the working area. The filter holder handles have been lengthened and reshaped to fit more comfortably in your hand and the stainless steel drip tray can be pulled out to make cleaning easier. The size of the machine has also changed a little. The storage area on top of the machine is a little larger than for the E61, which makes it possible to keep more cups within easy reach. However, the height of the machine has actually been lowered, so it doesn’t seem overlarge and it will actually be easier to maintain eye contact over the counter while preparing coffees.

    Despite its style, the E71 isn’t just about good looks. Faema is keen to highlight the innovative use of technology in this machine to create a new kind of traditional coffee maker for the professional barista.

    Key Innovations:

    • Dual interaction through manual controls or touchscreens
    • Independent boilers for each group
    • LED workspace lighting
    • New soft touch filter holders with ergonomically designed handles
    • New hydraulic circuit and GTi infusion control to improve thermal stability

    Making Coffee with the Faema E71

    Using the Dual Controls
    The biggest difference when using the Faema E71 is that you can choose whether you use the conventional manual controls or the touchscreens. You can make a coffee the usual way, using the lever to set the temperature and extraction time, but it is also possible to do everything using the touchscreen. You can also combine the two types of controls, using whichever feels more comfortable for you for each function. Even if you rely on the manual controls, you will find that the screens display all of the information you might need to create your perfect cup of coffee. You can clearly read the temperature, pre-extraction time and other information from the screen.

    Setting the Temperature
    In addition to having its own touchscreen, each of the groups also has its own separate boiler, which means that you can set them to different temperatures for preparing different blends. With machines available with two, three, or four groups, this gives you a lot of flexibility. You also have the option of turning off any unused groups to save energy until they are needed again, which makes the E71 a good choice if your customer numbers tend to fluctuate a lot.

    Creative Coffee Making
    Another useful option is the possibility of setting up each group to produce a coffee to pre-set specifications with a single touch of the screen. This makes it very easy for the less experienced members of staff to make simple coffees when you are busy. However, it will take a coffee specialist to make the most of this machine, which provides enough control and flexibility to perfect your own creations.

    If you are looking for a versatile machine that will enable you to practice coffee making as an art, then the E71 could be the one for you. The Faema E71 is available from Coffee Omega in the UK, who provide a range of different purchase options. You can choose to buy the machine outright or to lease it with monthly repayments. Tel: 0843 289 6422 Email: [email protected]
    Published on 22-05-16 11:27

    How does coffee bean processing method affect the flavor of your favorite cup of caffeine? If you are a coffee aficionado, you may be familiar with the difference in taste characteristics of different brands. Though you could be thinking this has to do with the brewing technique, the different flavors have much to do with coffee bean processing methods. Here is a look at the 3 common coffee bean processing methods and their differences, as well as, impact on the flavor of your beloved drink.

    1. Dry (Natural) Processing

    This is the conventional method of preparing coffee beans before selling. It is also widely used in many regions especially where rainfall is scarce. Ethiopia, Yemen, and Brazil are known to produce coffees processed through this method.

    In this process, ripe coffee fruits are dried under the sun. The original practice was to spread them on the ground, but today people are cementing their drying patios to improve the quality of the outcome, or using raised racks to allow quicker results. After the cherries are dry, one will pound and winnow to remove the chaff. The clean beans are therefore ready for grading, weighing, and packing.

    Since they are dried straight from the tree when they still have fruit pulp, the resulting beans are greatly varied in terms of shape and color. In a bid to get consistent, high-quality naturally-produced beans that match the specialty market needs, there have been several technological enhancements. Besides cementing the drying area and using raised racks, there are machines used for hulling, separating and cleaning the beans. With such, the farmer is able to come up with beans that have even color tones and shape.

    If you were to point out a dry processed brew from your cup, you will be looking at heavy-bodied coffee, smooth and sweet in taste, but also, with a tinge of varied flavors including fruit, spice, and chocolate.

    2. Wet (Washed)-Processing

    If you have noticed clean, bright coffee varieties with a fruity aroma, these are likely to be wet-processed. There are two ways of performing the Washed-Process.

    1. Wet-Milling: Following this procedure, the cherries are taken through several cycles of washing and brushing to detach the sweet pulp from the parchment; the outer cover of the coffee bean. The next step involves soaking the clean parchment for a couple of hours in a cement pool. During this stage, pulp in the soaked cherries is broken down by microbes which grow as a result of fermentation. One will, therefore, remove their beans, wash and dry them in the sun or using a Guardiola. The outcome is clean and bright beans, of consistent physical appearance, which have a fruity essence.
    2. Dry-Milling: In this process of wet coffee preparation, one uses machines to husk, winnow, and grade their beans. The equipment has sorters running at a high speed which put beans together according to their size, color, and shape. Their weight is then measured, and the beans are packaged for shipping.

    A coffee brew from beans prepared using this method will be light to medium in body, and of vibrant fruity flavor. This method is also notable for toning down acidity in gourmet coffees.

    3. Semi-dry/Semi-Washed Processing

    Also known as Pulped Natural, this is a modern method which mixes both the wet and dry processing ideas. Areas with plenty of water such as Brazil and Indonesia rely on this technique to boost consistency in physical appearance and flavor of their product. There is wet-pulping equipment used to remove the external cherry. Still with their sweet pulp, the beans are cured for about a day to gain a “natural” flavor. The beans are then rinsed, but not polished off the sweet pulp, and sundried. There are mechanical mills used for sorting, weighing, and packing the merchandise for the market.

    The idea behind this processing method is to exercise control on each step. For instance, one will be gentle when pulping to minimize contact between the seed and pulp. This way, you are assured of physical consistency and brilliant flavor.

    This method of processing produces coffee that has characteristics of Wet- and Dry-Processing. It is evidently sweeter than washed coffee though it retains some bit of its tardiness, but somewhat heavy-bodied just like dry-processed coffee.

    Article written by Rudy Caretti and co-authored by Lorenzo Agostinelli from Gimoka Coffee UK

    Rudy Caretti has more than 15 years of experience in the coffee industry, a passion that started in Italy within the family business and brought him to found Gimoka Coffee UK with a group of friends, who share the same passion.
    Since he roasted his first batch of coffee seeds as a teenager, he was fascinated by the many ways it can be processed to get the many different distinctive flavors we all love.

    As a coffee connoisseur, Rudy has always been aware of the vital role played by coffee in most people's social life and he is especially active through the company's social media and blog. He loves sharing his knowledge with readers around the world, writing and posting articles that range from the coffee brewing techniques to raising awareness of the importance of responsible production to help protect the rights of farmers and protect the environment.
    by Published on 21-05-16 04:34  Number of Views: 3716 

    Last Thursday night the Speciality Coffee Association of Europe UK Chapter (SCAE UK) and the International Coffee Organization (ICO) hosted a fascinating evening of investigation into the mechanisms of taste and smell.

    As baristas and coffee enthusiasts we use these senses to dial in and enjoy our brews.

    Emma Sage, Coffee Science Manager at the Specialty Coffee Association of America (SCAA), presented the new Coffee Tasters Flavour Wheel developed by SCAA and World Coffee Research (WCR) and the WCR Sensory Lexicon.

    Emma's talk also covered how we use all our senses to taste and led into a brilliant in depth presentation by Dr Simon Gane, surgeon and leading researcher into the science and mechanism of olfaction, who discussed the latest theories of smell and talked about genetic variance, threshold and difference in humans.
    This was an extremely rare opportunity to hear a fantastic speaker and leading scientist on this little understood subject.

    The World Coffee Research Lexicon - a tool for understanding and measuring coffee's flavors and aromas - is the largest collaborative research project on coffee's flavors and aromas ever done.

    Created at the Sensory Analysis Center at Kansas State University, the lexicon identifies 110 flavor, aroma, and texture attributes present in coffee, and provides references for measuring their intensity. The purpose of the lexicon is to advance our understanding of coffee quality and how it is created, so that we may continue to increase it.

    The WCR Sensory Lexicon is the basis for a new Coffee Flavor Taster's Wheel, the first redesign of this standard reference tool in 20 years.

    The Lexicon is free to download (for personal use) and can be obtained here

    Attachment 21205

    The new Coffee Flavor Taster's Wheel is discussed in detail here

    and can be purchased here
    Published on 23-04-16 08:38

    The Barn Berlin has been chosen as the roaster for April's Lighter Side Of Life (LSOL) subscription.

    Attachment 20642

    The Barn is one of the leading Specialty Coffee Roasters in Germany and are known for their uncompromising approach to quality and pursuit of the ultimate coffee experience.

    As well as the LSOL members, 10 guest slots (all filled) were offered.

    Thank you to Ralf and the team at The Barn for stepping up to the plate.

    The beans are being roasted on Tuesday 26 April and should hit the LSOL members mailboxes later in the week.

    To find out more or to get involved search for LSOL or DSOL on the forum.

    by Published on 14-04-16 05:46

    Hi everybody.

    Could this be you?

    Attachment 20427

    We have a couple of roles available. Please follow this link to our website.


    Darren Tickner
    Bean Smitten
    Published on 07-04-16 08:28

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    Keen Coffee is a collaboration of baristas Bonne Postma, Rob Kerkhoff and Roasters Jan Schuitemaker & Tosca Schuitemaker

    My passion for coffee began in New Zealand back in 2008 when I was backpacking around the country.

    New Zealand had a coffee culture that was totally different from the Netherlands.It was all about going out to cafes, and a professional coffee making, while back in the Netherlands, we drank coffee at home, on the couch, with a cookie!

    I was fascinated by the espresso machines. I wanted to learn how to use them to make the delicious coffees that I was tasting.

    Inspired,when I got home to Utrecht, I landed a job at a Douwe Egberts espresso bar…And, with a little help from YouTube, taught myself latte art!

    After that, I got a job at The Village Coffee & Music. It was there that I focused more on how to calibrate the grinder and work with the espresso to extract better flavour from the coffee, instead of just focusing on making pretty latte art. Coffee culture came a bit late to the Netherlands, and The Village was one of the first real espresso bars, one of the only places that you could get a proper filter coffee.

    I learned how to use the Clever, Aeropress, and Siphon. It was a blast! And I was lucky to be a part of the team that won The Village the title of ‘Best Coffee Bar in the Netherlands’.

    I fell in love with the barista life: the scales, the grinder, and searching for that perfect cup of coffee.

    During this time I was also doing a lot of competitions. My first was at the Dutch Latte Art Championship, where I came in second place. The following year I competed in both the Latte Art and Barista Championships, which was insane, considering that they were only two days apart. Why I thought this was a good idea, I do not know. Despite my poor decision making, I somehow managed to win the best newcomer prize at the Dutch Barista Championship!

    Oh,and as if I wasn’t busy enough with competing, and working at the Village, I also started my own company, called Robocup. My slogan was “Part man. Part machine. All nice.” I worked the festival scene, serving up coffee at Lowlands and Pinkpop. At each festival I managed a team of 24 baristas, manning 4 La Marzoccos and 10 Technivorms, and serving up over 20,000 cups of coffee.

    Then came last year’s Dutch Brewers Cup. I worked for three months perfecting my recipes, trying out different methods, and adjusting grinds and water temperatures. I left no variable untested. All the hard work paid off and I took first place.

    Then it was on to the World Brewers Cup where I took fifth. The WBRC was a great experience. I met so many fun people who were also passionate about coffee.Plus, people who love coffee, also love a good party and a nice beer at the end of the day. We had a really good time.

    On a more serious note, it was really beautiful to hear people’s stories about their work and their own adventures with coffee. I learned so much from them, and I truly value the knowledge that I took away from that experience.

    I want to help other coffee lovers by sharing the knowledge that I’ve accumulated over the years. I’m hoping that together we can help take coffee to the next level.

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