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Archive for the ‘Spezialitätenkaffee’ Category

Brasilianische Kaffees gelten meist als mild mit nussigen Noten und sind eher säurearm. Die bekanntesten Kaffeesorten aus Brasilien sind Brazil Santos, Brazil Lagoa und Brazil Bourbon. Häufig sind brasilianische Kaffees auch Bestandteil verschiedener Mischungen, vor allem von Espresso-Mischungen.

Wie schmecken nun aber brasilianische Spezialitätenkaffees, die durch den internationalen Cup of Excellence Wettbewerb bewertet werden?
Dazu lud die BSOC Berlin School of Coffee am Montag, 6. November 2017 zu einem Cupping der Top 10 Cup of Excellence of Brazil ein.

Der Cup of Excellence gilt heute als der prestigeträchtigste Wettbewerb für Top-Kaffees weltweit. Die Siegerkaffees werden in Internet-Auktionen versteigert, bei denen regelmäßig Top-Preise erzielt werden, je höher die Kaffees in den Wettbewerben bewertet wurden.

Über 9oo Kaffeeproben (Brazil Pulped Naturals and Naturals) wurden in den sogenannten nationalen Cup of Excellence Wettbewerb in Brasilien geschmacklich bewertet. Daraus gingen 79 Kaffees hervor, die mit mindestens 86 Punkten bewertet wurden. Vom 16. bis 22. Oktober 2017 wurden diese samples nun von einer internationalen Jury bewertet.
Auf Einladung der BSCA Brazilian Speciality Coffee Association nahm erstmals der Sensoriker Joachim Kühne von der BSOC als Juror an diesem Wettbewerb in Brasilien teil. Es war nicht nur eine persönliche Auszeichnung verbunden mit vielen neuen Kaffee-Eindrücken für Kühne, sondern bereicherte auch seine persönliche Sensorik-Erfahrungen für brasilianischen Kaffee ungemein: wie schmeckt eine bestimmte Varietät aus dieser oder jener Region war nur eine der intensiven Erfahrungen, die Kühne aus den Tagen bei dem Wettewerb mitnehmen konnte und heute (fast) blind zuordnen könnte.
Dazu wurde eine ansteckende Begeisterung und Leidenschaft für brasilianische Kaffees bei ihm geweckt, die er vorher nicht erwartet hatte, wie er sagte. Schlussendlich gehört auch das Networking zu einer solchen Erfahrung.
Zu dem Cupping in Berlin hatte Kühne daher auch Chris Allen (International Business Promotion) von der BSCA Brazilian Speciality Coffee Association sowie Marília de Faria von der Fazenda Imperio aus der Alto Sao Francisco Region eingeladen. Also beste Voraussetzungen, die Spannung und Neugierde auf die brasilianischen CoE Top 10 bei uns auf den Siedepunkt zu treiben.

13 „pulped naturals“ (halbtrocken und dazu zählen in Brasilien wohl auch gewaschene Kaffees) und noch weit mehr „naturals“ (trocken aufbereitet) hatte die BSOC für uns vorbereitet. Hauptsächlich Red and Yellow Catuai und Acaia Cerrado Kaffeesorten waren darunter zu finden. Dabei jeweils die Top10 samples aus beiden Kategorien (naturals und pulped naturals) verborgen.

10g Kaffee pro Tasse wurden frisch gemahlen und von uns gerochen. 150ml gefiltertes Wasser bei etwa 95 Grad dann aufgegegosssen. Wieder hatten wir das Vergügen die unterschiedlichen Aromen in unsere Nasen aufzusaugen. Bewaffnet mit Löffel und Becher wurde zunächst die Kruste gebrochen und wieder mit der Nase geschnuppert. Nach 4 Minuten Abkühlung ging es ans „Cuppen“.  Die ersten Favoriten wurden ausgemacht. Es wurde auf Teufel komm raus geschlürft und diskutiert. Ein Kaffee überraschender als der andere.

Wir wurden wirklich nicht enttäuscht!

Tropical fruits, Honigmelone, Ananas & Apfelnoten, Cranberries, Citrus- oder weinige Noten, intensive Süße und spritzige Fruchtsäure wechselten unsere Gaumenfreuden ab und ließen uns eintauchen in ein Feuerwerk an komplexer Abwechslung, Freude und Genuß.

Auch wenn wir nicht jede Platzierung der Jury teilten, hatten wir das Vergnügen sehr eigenständige und unterschiedliche Kaffees aus Brasilien kennenzulernen.
Die Begeisterung von Joachim Kühne konnten wir nach über 3,5 Stunden voll und ganz nachvollziehen. Brasilien hat weit mehr als milde, nussige und säurearme Kaffees! Grandiose Spezialitätenkaffees, denen wir künftig mit ganz anderen Erwartungen begegnen und aktiv nachfragen werden.

Alle Rechte an Fotos und Texten liegen bei ©kaffeewacht : Axel R. Bollmann

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Cold Brew Coffee ist kalt aufgebrühter Kaffee (am besten mit einer helleren Röstung/Filterröstung). Dafür wird das Kaffeepulver mit kaltem Wasser aufgegossen. Der Kaffee enthält dadurch weniger Bitterstoffe, weniger Säure, viel Koffein und schmeckt mild und je nach Kaffee sehr aromatisch. Somit ist Cold Brew Coffee ein leckeres Sommergetränk für Kaffeeliebhaber – natürlich abhängig vom Kaffee.
Eine sehr interessante Kombination und schon seit einiger Zeit in den Großstädten angesagt ist »Cold Brew Coffee mit Tonic Water«.

Der Nachteil: Die Zubereitung dauert auch hier mit 12 bis 24 Stunden – je nach Ziehzeit und Geschmack – ungemein länger als bei der gewöhnlichen Kaffeezubereitung.

Bald soll es aber viel schneller und simpler gehen:  die Fa. Philosoffee aus Berlin plant nach der erfolgreichen Einfühung von Koldbrew in 2016/17 nach eigenen Angaben nun ein weiteres hochwertiges Fertiggetränk. Koldbrew Tonic.

Was sich dahinter verbirgt?
Ein überraschend erfrischender Kaffeedrink mit ordentlich Kohlensäure und viel Koffein.

»Obwohl sie es bis vor kurzem noch nie probiert haben, kommen Freunde und Familien nicht mehr los davon«, sagen die drei Gründer Benjamin Thies (Co-CEO, ehem. Unternehmensberater), Lukas Friedemann (Co-CEO, ehem. Startup-CEO) und Christian Figueras (CPO, ehem. Winzer und Getränketechnologe).

Damit auch andere sobald wie möglich in den Genuss von Koldbrew Tonic kommen, will die Fa. Philosoffee nun schnellstens die ersten 12.000 Flaschen Koldbrew Tonic abfüllen. Für Kaffeeliebhaber, Mate-Trinker und Geschmacksvisionäre. Mit ordentlich Koffein (32mg/100ml), Bio, und vor allem zu fairen Preisen für die Kaffeefarmer, die all das erst möglich machen.

Der Kaffee den sie für ihren Koldbrew Tonic verwenden, soll fair gehandelter Spezialitäten-Kaffee sein. Ein Sorten-Mix aus Typica und Caturra von der südamerikanischen Kooperative Cenfrocafe aus St. Ignacio, einem kleinen Ort im Nordosten Perus. Geröstet wird der Kaffee von Constantin Hoppenz (Bonanza Coffee Roasters Berlin), deutscher Filterkaffeemeister und Fünfter auf der diesjährigen Brewers Cup Weltmeisterschaft.
Durch die hauseigene Cold Brew Zubereitungsmethode soll der Kaffee mild, süß und unglaublich aromatisch sein. Geschmacklich soll der sogenannte „Apu Blend“ fast an ein flüssiges Tiramisu erinnern. Philosoffee hat im Labor dazu ein eigenes Bio-zertifiziertes Tonic Water entwickelt, das eine feine Balance aus süßen und bitteren Noten haben soll.

Klingt gut und sehr lecker. Und nun? Es fehlt noch an Geld und mentaler Unterstützung. Dazu haben die drei Gründer eine Crowdfunding-Kampagne am 16. Oktober 2017 gestartet, die am 20. November 2017 endet. Mit 20.000€ können sie die erste Koldbrew Tonic Produktion umsetzen und 12.000 „Freundschaften“ aus Koldbrew und Tonic Water in Flaschen füllen. Kuratiert wird die Crowdfunding-Kampagne von StartinFood

Mehr zu dem neuesten Produkt und der Philosoffee Crowdfunding Kampagne. Bitte klicken: KoldbrewTonic

Die Philosoffee GmbH, gegründet im November 2016 in Berlin, produziert und vertreibt nach eigenen Angaben Getränke auf Basis von Spezialitätenkaffee. Mit einem Team von acht Mitarbeitern verfolgt Philosoffee die Mission, Spezialitätenkaffee salonfähig zu machen und gesunde Konsumalternativen gegenüber klassischen »Zuckerbrausen« zu entwickeln.
Das Berliner Spezialitätenkaffee-Startup bietet aktuell drei bio-zertifizierte Getränke an: Koldbrew Pure, Koldbrew Tonic und Nitrobrew. Die Gründer unterstützen hiermit den bewussten und nachhaltigen Umgang mit der Ressource Kaffee und eine gesündere Ernährung.

 

Bild- und Textquelle: Philosoffee GmbH, Rohrdamm 88, 13629 Berlin , philosoffee.de

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26 September 2017 — The Specialty Coffee Association and World Coffee Research are calling on the coffee community around the globe to support innovation in coffee science.

The two organizations have come together to launch “#thefutureofcoffee”, a campaign to drive awareness about WCR’s work and encourage the community to support the nonprofit by donating or becoming members. The #futureofcoffee campaign will run on social media and features a website and video.

Coffee as an agricultural crop faces an existential crisis,” says Ric Rhinehart (photo), Executive Director of the SCA. “World Coffee Research represents the best industry response to the pressing need for solutions to the myriad problems facing coffee and coffee producers around the globe, executed as a collaborative research support program. Only the continued strong support of the coffee industry and its leading companies, large and small, can set the stage for a viable coffee future.” Rhinehart was a founding board member of World Coffee Research, the coffee industry’s only collaborative, global scientific organization addressing coffee agriculture.

There are two ways to support World Coffee Research through the #futureofcoffee campaign:

  • Individuals and businesses may become WCR members by making a recurring donation in any amount or choose to make a one-time gift of $1000.
  • Roasters and importers are encouraged to join WCR’s Checkoff Program, where roasters choose to donate a certain amount per pound or kilo of green coffee purchased from participating suppliers. More about these options at https://www.futureof.coffee.

Agricultural science is the tool that ever major crop in the world uses improve yields, quality, climate resilience, and farmer livelihoods,” says WCR CEO Tim Schilling (photo). “Coffee is way behind, and we need to change that.” Between now and 2050, demand for coffee is expected to double, while the available land suitable for growing coffee may fall by half.

World Coffee Research has a major focus on coffee breeding — developing the next generation of high yielding, resilient coffee varieties, while increasing quality in the cup. The organization is conducting the first global research to drive best agricultural practices, minimize inputs and environmental impacts, and maximize farmer incomes. World Coffee Research informed that it has already delivered impressive results: In just five years, it has established over 60 new coffee varieties for evaluation, two global breeding hubs, and an unprecedented international network of research trials to test variety performance, agricultural approaches for climate resilience, and to track and control coffee disease/pest movement.

More about this campaign, please visit www.futureof.coffee.


The Specialty Coffee Association (SCA)
is a trade association built on foundations of openness, inclusivity, and the power of shared knowledge. From coffee farmers to baristas and roasters, our membership spans the globe, encompassing every element of the coffee value chain. SCA acts as a unifying force within the specialty coffee industry and works to make coffee better by raising standards worldwide through a collaborative and progressive approach. Dedicated to building an industry that is fair, sustainable, and nurturing for all, SCA draws on years of insights and inspiration from the specialty coffee community. For more information, please visit www.sca.coffee

World Coffee Research is a 501 (c)(5) nonprofit collaborative research and development program of the global coffee industry to grow, protect, and enhance supplies of quality coffee while improving the livelihoods of the families who produce it.  The program is funded and driven by the global coffee industry, guided by producers, and executed by coffee scientists around the world. worldcoffeeresearch.org

 

Text and photo credits: SCA (www.sca.coffee) and WCR (worldcoffeeresearch.org)

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17 June 2017, Budapest, Hungary – They came in the thousands to follow a hugely successful World of Coffee (WOC) to Budapest for Europe’s greatest coffee gathering. Over 6,800 people from over 100 countries met with more than 2,350 exhibitors at 234 stands over the 3-day event at the renowned Hungexpo Fair Center, breaking attendance records.

Coffee professionals and enthusiasts attend WOC (World of Coffee) each year for inspiration, education, industry networking events and to witness some of the best baristas in the world compete in high level competitions.

 

The Winners’ Enclosure!

The best of the best in coffee making talent took part in various competitions and after exacting standards and fierce competition, everyone cheered as the winners were announced.

 

 

 

World Brewers Cup – Competitors worldwide competed on a national level to represent their home nation at the World Brewers Cup.
2017 World Brewers Cup Champion: Chad Wang from Taiwan of Jascaffe China.
This is Wang’s second appearance (first was in Dublin/3rd place) on the World Brewers Cup stage and his first win.

World Latte Art Championship – Celebrating artistic expression, baristas are judged based on visual attributes, creativity, identical patterns, contrast in patterns and overall performance.
2017 World Latte Art Champion: Arnon Thitiprasert from Thailand of Ristr8to in Chiang Mai, Thailand.

World Coffee in Good Spirits – The World Coffee in Good Spirits Championship promotes innovative beverage recipes and mixology skills.
2017 World Coffee in Good Spirits Champion: Martin Hudak from Slovakia, of London’s American Bar at the Savoy Hotel.

World Cup Tasters Championship – The World Cup Tasters Championship awards the professional coffee cupper who demonstrates speed, skill, and accuracy in distinguishing the taste differences in specialty coffees.
2017 World Cup Tasters Champion: Lok Chan from Hong Kong of Craft Coffee Roaster in Hong Kong.

The World Cezve/ Ibrik Championship – This championship showcases the Cezve or Ibrik, one of the oldest forms of preparing coffee.
2017 Cezve/ Ibrik Champion: Karthikeyan Rajendram of UAE.

Congratulations to all champions and competitors on their incredible performances!

Amsterdam 2018!

All eyes are now on Amsterdam as WOC moves to the Venice of the North for the 2018 event. Bookings for exhibitor space at World of Coffee Amsterdam opened in Budapest and over 70% of stand space has been already sold. www.worldofcoffee-amsterdam.com.

 

About SCA

The Specialty Coffee Association (SCA) is a membership-based association built on foundations of openness, inclusivity, and the power of shared knowledge. From coffee farmers to baristas and roasters, our membership spans the globe, encompassing every element of the coffee value chain. SCA acts as a unifying force within the specialty coffee industry and works to make coffee better by raising standards worldwide through a collaborative and progressive approach. Dedicated to building an industry that is fair, sustainable, and nurturing for all, SCA draws on years of insights and inspiration from the specialty coffee community.

 

Text and photo credits: SCA (www.sca.coffee)

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sca_logoAs of January 2017, the Specialty Coffee Association of America, established in 1982, and the Specialty Coffee Association of Europe, established in 1998, began operating as a unified organization, the Speciality Coffee Association (SCA). A new website has been developed to house information around key activities, events and offerings: Speciality Coffee Association (SCA)

The Specialty Coffee Association (SCA) is a membership-based association built on foundations of openness, inclusivity, and the power of shared knowledge. From coffee farmers to baristas and roasters, their membership spans the globe, encompassing every element of the coffee value chain. SCA acts as a unifying force within the specialty coffee industry and works to make coffee better by raising standards worldwide through a collaborative and progressive approach.

The Specialty Coffee Association is a new organization formed by the SCAA and SCAE. Read more here.

Text and photo credits: SCA

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World_of_Coffee6.500 people gathered in Dublin for SCAE’s Flagship Event (23-25 June 2016) to follow the World of Coffee to Dublin for the first time ever. They met with more than 1,500 exhibitors at 250 stands over the 3-day event at the 10,000sqm RDS Simmonscourt venue.

The World Barista Champion and the World Brewers Cup Champion were both crowned, thousands of coffee professionals were educated and inspired and the parties will go down in World of Coffee history as some of the best nights in Dublin, as per „World of Coffee“.

Everyone cheered as the two new world champions were crowned after three days of intense competition!

BergWuChampWorld Barista ChampionBerg Wu of Taiwan
Berg Wu of Taiwan has emerged victorious as the 2016 World Barista Champion. The competition pitted National Champions from 61 competitors against each other in four days of competition at the World Of Coffee Show in Dublin. The World Barista Championship, now in its 17th year, is said to be the most prestigious coffee competition in the world.

The runners up were – Yoshikazu Iwase (2nd) from Japan, Ben Put (3rd) from Canada, Lem Butler (4th) from USA, Charlotte Malaval (5th) from France and Lex Wenneker (6th) from The Netherlands… and Erna Tosberg from Germany (10th).

 

World Brewers Cup ChampionTetsu Kasuya of Japan

The runners up were – Mikaela Wallgreen (2nd) from Finland, Chad Wang from Taiwan (3rd), Benny Wong from Hong Kong (4th), Todd Goldsworthy from USA (5th) and Odd-Steinar Tollefsen from Norway (6th)… and Hannes Fendrich from Germany (16th).

 

SCAE Photography Awards
SCAE’s annual Photography Awards were another crowd pleaser at World of Coffee. The judges included Johan Damgaard, Johan & Nystrom, Chris Dobbs, Chris Dobbs Photography, Sarah Grennan, Café Europa and Ludovic Maillard, Maison Jobin.

 

Budapest 2017!
Dublin was the most successful yet and it’s now all eyes on Budapest when World of Coffee moves to the Hungarian capital in 2017.  Bookings for World of Coffee Budapest opened in Dublin and two-thirds (71%) of the available stand space at the Hung Expo have already been booked as per „World of Coffee“.

Text and photo credits: World of Coffee

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Dublin
World of Coffee Dublin
(23-25 June 2016), owned and organised by SCAE, will be the venue for the first ever Sustainability Forum, a new feature which should bring added value to what is already Europe’s premier speciality coffee event.

The new Sustainability Forum is to become the hub for discussion at World of Coffee, with key talks on the economic, environmental and social challenges that the industry faces with regard to sustainability, as well as debate, innovation and knowledge sharing throughout the event.

According to SCAE: „The coffee community has a responsibility to the industry and a large number of SCAE members have already made enormous strides in protecting the industry for generations to come so that they too can enjoy this wonderful commodity.“

The creation of a Sustainability Policy is just the beginning of an exciting road ahead for us working towards new initiatives, each designed to facilitate the transfer of knowledge, research and innovation for the general benefit of everyone working in the industry. We are very excited to be leading this initiative and making this idea a reality and the hope is that we all will be inspired to implement change within our own organisation. Our community is a very proactive one and we all have a desire to help and educate and doing this at World of Coffee is the perfect environment.’, according to Alberto Polojac, Chair of the International Development Committee of SCAE;

Secondly SCAE states: Ireland is home to one of the world’s most sustainable food industries and visitors to World of Coffee Dublin will be able to learn from some of the pioneering food businesses who are at the forefront of sustainability on this island. The Speciality Food Hall, supported by the Irish Foodservice Suppliers Alliance (IFSA), will be located next to the Sustainability Forum, providing visitors with easy access to a wealth of knowledge and experience. Surrounding the main stage area, several of the world’s leading associations and charities in sustainability will be on hand to discuss ground breaking trends from other industries and market sectors and share some of the lessons they have learned.

Sustainability Awards

Europe’s No. 1 Coffee Event, which will see thousands of people from more than 100 countries converge on Dublin, will also feature SCAE’s latest awards programme, the Sustainability Awards where hard work and creativity will be recognised along with acknowledging the difference that SCAE members have already made towards ensuring the coffee industry and its impact on the world are more sustainable than before. Details of the Sustainability Awards, including how to nominate and vote will shortly be released by SCAE – scae.com


About „World of Coffee“

Whether you are eager to learn about emerging trends, key industry issues or the latest in equipment or services, explore and sample the latest products or discover exciting new innovations in the coffee market, this is a place to be.

Owned and organised by the Speciality Coffee Association of Europe (SCAE), World of Coffee is the flagship event in the European coffee calendar now in its 16th year. The event brings thousands of coffee professionals and those from beyond the core coffee community from across the globe together for a three-day celebration of coffee each June.

If your interested find out more about SCAE’s plans for World of Coffee Dublin 2016 on: www.worldofcoffee-dublin.com

Textual sources: SCAE
Picture source: SCAE

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