Every week we taste all the various batches of coffee that we roasted the week before. We make sure to taste them on the cupping table, hand brewed (usually using a Hario V60) and also usually as espresso ☕️
This all might sound a bit much - but the truth is that it all comes in a natural and organic way. Obviously we are brewing coffee for ourselves and guests on a daily basis. Oskar is prone to making a couple of single espresso shots for us in the afternoon while Alexander tends to brew 2-3 coffees as V60s at a time in the morning 🤩
So in reality we taste everything a few times per week just by loving to drink coffee 💗
Of course we also start and end the week with a more formal cupping. This is on top of cupping/tasting samples we are considering buying. This last month we have been tasting fresh crop from @geshavillage @finca_deborah @savagecoffees @jansoncoffee among others 🤟🏻
Other than our palates - the most useful tool is the refractometer. Alexander uses it every time he brews a V60 and most times we brew an espresso!
”The TDS/Extraction Yield tells me so much about how the coffee was roasted. Depending on density, variety, process and of course level of roast - different coffees will achieve different levels of solubility and will give us different TDS” alexander says 😎
That’s how we roll! 🏄🏻♂️
