#koffieguru

[wilandi]

Somerkoffie

Dis somer, en dis warm. Dit beteken nie dat ek nie steeds koffie wil drink nie! Maar as koffie dan nou as ‘n koue drankie bedien kan word sal dit ideaal wees! En dit kan! Die koffie-neiging vir die somer is “Cold brew”. Ek het Koffieguru, Mike MacDonald hieroor uitgevra:

1) Wat is Cold Brew?

Cold brewed coffee tastes very different to hot brewed coffee. Cold brewed coffee needs to extract for a longer period of time, as one needs to remember that water temperature will affect the extraction rate. Interestingly- water temperature for brewing will also dramatically affect the acidity profile of the final brewed cup. Hot brewed coffee will have a higher level and more diverse array of acids in the brew. Cold brewed coffee will have much less. This can be positive or negative and depends entirely on the coffee being used and the brewing approach/ technique.

2) Kan ek dit by die huis maak?

You can absolutely make it at home.

A good start would be to work on 100g to 1l water.

Coarse grind.

Room temperature or chilled water.

Put it all together in a vessel and let it extract for at least 10hrs.

Then filter out using linen cloth/ cheesecloth, or something else you can think of.

Experimentation is necessary if you are to succeed.

3) ‘n Kreatiewe idee om cold brew te bedien?

Half and Half cold brew and tonic water and then perhaps add a sprig of rosemary, squeeze of lime or perhaps some other exotic fruit.

I prefer it straight up though. Chilled and unadulterated.

Ek het summier die koffie aan die trek gekry, want as ek moet eksperimenteer is dit nou die kans! Ek kan al manlief se gesig sien as by die huis kom met ‘n heerlike koffie tonikum, yskoud met gevriesde aarbeie en swartbessies in om seker te maak dat dit koud en geurig bly! EN stel jou voor hoe hierdie nuwe drankie ‘n piekniek met sonsondergang kan optower! Wonder of gin by sal werk…

[wilandi]

Koffieguru, Mike MacDonald bied spesiale sessies aan vir koffieliefhebbers:

Noudat ek soveel spoed met hierdie heerlike koffie het, moet die perfekte beker geskep word! Koffieguru, Mike MacDonald het ook nuus:

Over the next two months I have a few Cuppings and Workshops scheduled.

30th Oct 10-11am - Coffee Processing workshop Understanding the effects of coffee processing on flavour. A look at the various styles of processing. R120 per person.

11th Nov 3-3:45pm- Public Cupping Topic still to be released.

20th Nov 10- 11am- Coffee Flavour workshop- (Part 1 of 4 of the flavour series) Understanding sweet, salt, sour, bitter, and savoury manifestations in coffee. R120 per person.

9th Dec 3- 3:45pm- Public Cupping Topic Still to be released.

The best way to get the appropriate vouchers would be to come to the cafe and speak to the manager on duty and ask for the total value in vouchers. Stay tuned to our social media channels, particulalry FB and Twitter for updates on any workshops and tastings. Please note that these might be subject to date changes and/or cancellations.

[wilandi]

Wilandi Koffie

Na jare van goeie koffie tye, ‘n barista kursus, ‘n groot verskeidenheid proe en proe en nogmaals proe het my paaie  gekruis met koffie guru, Mike MacDonald. Saam met hom het ek my eie koffiemengsel gerooster. Spesiaal net soos ek daarvan hou! Mike het nogal sy hande vol gehad...

Ek drink ‘n merkwaardige hoeveelheid koffie per dag, meer as wat ek eet, en dis baie… So een van my behoeftes was dat die kafeïen inhoud nie te hoog moet wees nie (maar steeds genoeg woema moet hê, want mens drink koffie vir meer as net die lekker.) Daarom is  my mengsel medium gerooster. Ek hou van Kolombiaanse  en ook Indiese koffie. Ek verkies  ‘n  gemaklik aardse smaak met ondertone van lekker  kruie en speserye eerder as die vrugtigheid wat saam met ‘n hoë suur inhoud gaan.  En net om dit nog bietjie meer te kompliseer drink ek nie net koffie nie, maar ek kook, bak, bou en brou daarmee.  So hierdie mengsel is baie mooi soepel gimnasties, sodat dit in al my eksperimentele toertjies  kan deel te neem. Hier is Mike aan die woord om mooi my mengsel samestelling te verduidelik:

Wilandi’s blend is a seasonal synergy of 60% Indonesia Takengon, 25% Colombia Inza Cauca, and 15% Rwanda Musasa. Indonesian coffees out of Sumatra offer a fair amount of weight/body and intensity, even at lighter roasts. This is largely due to traditional processing that occurs in Indonesia called Giling Basah. I suspected this would be a good base, particularly in baking and cooking applications, as the body and intensity potential would be very useful. Colombian coffees typically have a liquor-like quality with berry/grape notes and a good solid bold character. Rwandan coffees have good balance and acidity, structure and a lovely sweetness. Always crucial to a blend, to add complexity. The spice notes in this blend are more ‘nose’ focused and should add depth to baked goods. Having Red Cherry notes and a caramel sweetness makes for an incredibly versatile coffee. I came to this blend ratio through tasting 6 different versions of the blend after tasting the components individually- This blend ratio is the best for sure.

[wilandi]

Kentekendrankies (Signature drinks)

Koffiewinkels het baie verander oor die jare. Die hele koffie-ervaring word gevier in die nuwe spesialiteits koffiekroeë waar dit self gerooster en spesiaal vermeng word. Selfs die manier waarop dit bedien word speel ‘n rol in hoe die unieke eienskappe van ‘n koffie ervaar word. 

Koffie het ‘n eie kultuur om te ontdek en te geniet. En binne hierdie avontuur is ‘n goeie barista goudwerd.

Tans is barista kampioenskappe orals aan die gang. ‘n Streekskompetisie het onlangs plaasgevind in Port Elizabeth. Dit is lekker om te sien hoe groei die koffiekultuur ook hier by ons. Die uitslae was soos volg:

Barista Kampioene

6. Noluthando Mavela - Ubuntu Educational Fund

5. Sivuyile Jacobs - TriBeCa Coffee Company

4. Pique Zono - Fratelli Foods

3. Simphiwe Adams - Sumatran Coffee

2. Zeldrico Hansen - Eastern Cape Motors

1. Angeline McLagan - Ciro Beverage Solutions

Hierdie informasie is raak veral interessant as jy weet dat vir hierdie kompetisies het die baristas elkeen ‘n kentekendrankie.  Dit is ‘n drankie wat sy/haar gekose koffie tot die beste ervaring ondersteun. ‘n Resep word dus spesiaal saamgestel om die gekose koffie se unieke eienskappe op sy beste ten toon te stel. Ek het bietjie ondersoek ingestel rakende hierdie kentekendrankies, want dit is iets waarop ‘n koffieliefhebber nie op kan uitmis nie.Ek het ons Koffie-Guru oor hierdie drankies gaan vra:

Wat is ‘n kentekendrankie?

A shot of espresso with added ingredients, put together in a multitude of ways- it has to be non alcoholic. Of course, the presentation should be very appealing. And it should taste amazing.

Wat is die doel van ‘n kentekendrankie?

The emphasis is on highlighting certain characteristics inherent in the coffee. So keeping it fairly simple is key. If you can create a flawless synergy between ingredients and coffee, then you’ll have a winner.

Wat is jou kentekendrankie?

Me?? I have had a few favourites, I vividly remember a lovely signature drink from a barista that worked with us a few years back- made from Masa Harina, Raw Cacao, the espresso and a few other ingredients if I remember correctly. It was like rich, drinkable super tasty cornbread. This drink is similar to the Mexican Chocolate Atole, otherwise known as Champurrado. I could easily drink something like this everyday.

Kan ek dit by Origin bestel?

Not Currently. We are looking into putting signature drinks from winning baristas back on the menu soon though. So stay tuned.

[wilandi]

Ontmoet ons Koffie-guru:

Koffie het so ontwikkel oor die laaste tyd dat ek eintlik al opleiding moet hê net om by te hou! Ek het lank en ver gesoek vir iemand wat so ver in koffie gevorder is, en so passievol is om vir ons Koffie 101 te kan aanbied. Mike is nie net die mees ingeligde persoon wat ek al ontmoet het nie, maar sy passie vir koffie is aansteeklik! Ek het sy ‘Cupping’ by Origin Coffee in Kaapstad bygewoon - dit is ‘n sessie wat opgeleide baristas gebruik om koffie te proe om die verskillende fasette van koffie te ervaar en te beoordeel. Hierdie sessies kan as ‘n toer deur die publiek bespreek word - ‘n baie lekker manier om die verskillend geroosterde koffie te proe, meer te leer en jou eie smaak vas te stel. Mike was ook ‘n beoordeelaar in Rwanda vir die ‘Cup of Excellence’ kompetisie - die hoogste toekenning wat mens in koffie kan kry. (Vir die wyndrinkers: dit is soorgelyk aan die Michaleangelo Toekenning). Ek het vir Mike 5 vrae gevra:

1.Wie is Mike Mac Donald?

I am the Head Roaster for Origin Coffee, working at the Headquarters in Cape Town. My major duties are coordinating roastery operations and developing roast profiles for the diverse array of high quality, seasonal and traceable coffees that we purchase from around the world.

Besides my Coffee obsession, I spend my free time studying nutrition and I’m soon to start my mycological pursuit- growing gourmet and medicinal mushrooms at home. I also dabble in fermentation- brewing up things like Kombucha, Beet Kvass, as well as Lactic acid vegetable ferments.

2.Hoekom is jy so passievol oor koffie?

Coffee is one of the most complicated beverages on the planet. It is said to contain over a thousand aroma compounds. Realistically we can only perceive around 30+ on any given occasion, due to various factors. Because of the multitude of variation one can encounter with different Origins, processing, varieties, brewing techniques ,roast profiles etc.. it just never becomes boring. Everyday I learn something new. Everyday I’m inspired.

3.Wat is jou standpunt rondom kitskoffie?

Anyone who considers instant coffee to be actual coffee is missing out big-time. There are many reasons instant coffee doesn’t match up to the status Specialty Coffee aspires to have. One reason would be most of the aroma compounds are lost through instant coffee processing. I’ll have some…sure-when I’m on my deathbed (figuratively speaking). Life’s much brighter with ‘real’ coffee.

4.Hoeveel koppies koffie drink jy per dag?

I drink somewhere around 3-5 cups a day. This amounts to using around 45- 75gs of coffee per day on average.

5.Wat is die een ding wat ‘n goeie koppie koffie uitstaande maak?

This question requires a multi faceted answer- perhaps beyond the scope of this newsletter.

In a word- Complexity.

Excellent coffees require genetically superior varieties of the Arabica species to be lovingly grown in prime conditions and immaculately processed by farmers that are serious about coffee. The Artisan Coffee Roaster will then take on these coffees and attempt to bring out its genetic potential as well as any processing traits the farmer will have applied via complex roasting reactions……and only then, will it be brewed (which is a whole other ball-game- perhaps a story for another time).

Mike se ervaring sluit ook die volgende in:

2012-Visited farms, washing stations and mills in Rwanda, developing and maintaining relationships. Was also an observer Judge for the Rwanda Cup of Excellence Competition (It was a life changing experience for me.)

2012- Sensory Judge, Cape Town Regional Barista Competition.

2013- Wrote an article about my Cup of Excellence experience in Rwanda for the first ever dedicated South African coffee magazine (www.coffeemag.co.za)

2014- Walked the Camino De Santiago with my Fiance from the border of France to Santiago City in Western Spain over a period of 5 weeks, covering a total distance of 835km. We hiked an average of 25km a day.

2015- Visited farms in Tanzania, developed relationships and tasted and decided on lots of coffee to buy for that year.

Lees ook meer op Mike se blog: Kliek hier!

Ek sien uit na al die nuwe dinge waarvan ons gaan hoor!