In September I:
» Was so lucky to visit the first ever Berlin Coffee Festival. In the heart of Kreuzberg, the place to be, just around the corner from five elephant and the new Bonanza Roastery, the Markt Halle Neun was filled with coffee roasters from all over Germany, Poland and Scandinavia.
The workshops, given across the city over several days were of high quality, interesting for both roasters and coffee drinkers in general.
We organised a cupping at the new roastery of Bonanza, their first day open (so new the actual roaster was not in place yet). The space looks out over a lovely hidden court yard. With big windows, high ceilings and big double green doors, the space is very minimalist, with a beautiful combination between big industrial and small and detailed.
At the fair, we had an amazing time cupping, again, at the Bonanza stand as well as at the stand of the Barn.
We also got to see this duo hopper system in action. Most specialty coffee bars now use the Mahlkönig EK43 to grind their beans. This hopper system makes it easy to hop between beans on one grinder. How awesome!
» This month also meant the publication of the much anticipated book Water for Coffee by British Barista Champion Maxwell Colonna-Dashwood and scientist Christopher Hendon.
I'm not going to talk about this book too much, as there is already so much info out there. Both Maxwell and Chris seem to be travelling the world, speaking at every coffee-related event this year.
What I will say is that I am looking forward to finishing it. A warning for those who have not purchased the book yet, if you did not take chemistry lessons in high school, be ready. Although it is written for the lay persons, it does look quite daunting and you will need to exercise some real attention-giving.
» I checked out some new places in Amsterdam as well. One place, ClubKoffie, serves the most tasty club sandwiches next to their Stooker roasted coffee. Plus the interior design is quite nice, filled with all kinds of fun coffee details, such as single porta-filter coat or bag hangers (because, what else would you do with them anyway) and coffee tin lamps.
» Then, for something non-coffee, we also discovered Thulls. Filled with pickled and fermented everything. From the (perhaps expected) fermented Kimchi, to pickles, fennel, red onion, cauliflower and more. Absolutely delicious.
» September meant some great arrivals for Trabocca, which were a treat to cup. From the most tasty, full bodied and floral Konikona Ethiopia, to the most jammy blue currant and strawberry Ruiruiru Kenya. It is always a treat to cup 90+ coffees, and it is even better when they are yours (for now)!
See you next month!
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