Coffee Talk / specialty coffee

How to make iced filter coffee Ethiopia is undoubtedly home to tasty coffee. The conventional Ethiopian coffee usually made at home is hot. Probably the first and only time you've had an iced coffee - a modern coffee contraction - was at a cafe! The nature of cold brew makes it easy for cafes to brew large amounts of it days before serving it. While some are bottled, others are carbonated. However, it can be brewed fresh for customers. This is a specialty coffee you can try at home - you can even play around the taste. When iced coffee...

Introducing our Ethiopian Single origin coffee "Kochere"   The Kochere is syrupy and medium-bodied and boasts intense sweet and spicy aromas.  During the final stages of roasting on our classic Probat UG-22, the smell of cherry cola fills the roastery. We love the Kochere coffee as a drip coffee or single origin espresso. Kochere is a sub-region of Yirgacheffe where smallholder, mainly female farmers still grow coffee in their front yards. Yirgacheffe coffees are highly-prized and comprised of uncatalogued and unique coffee varietals, called heirloom, that have never been cross-fertilized with more common varietals such as those found in large-scale...

Fourth Wave Coffee The coffee industry – just like any other industry – is such that has experienced a series of movements that signaled certain trends and progressions over the years. The popularity of coffee was majorly witnessed in the US. The term – wave – has been used to describe these trends and progressions that have given great insight into the evolution of coffee. It was coined by Timothy Castle, a coffee historian in the early 1900s, which eventually caught on with the coffee industry. The initial exponential growth of coffee translated into the demand for specialty coffee, then...