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Coffee Related Posts

Coffee Related Posts

Quaffee Newsletter April 2017

While there has been quite a bit of news, we have not sent a newsletter this year. Mainly due to the fact that we hit the final stretch on our new webRead More...

How is Quality Coffee Produced – Part 1: Cultivation

For a product to reach the end-consumer, who is driven to enjoy a quality product, each step along the way needs to be one where quality is a priority. Coffee, being anRead More...

Which filter to use with your manual brew or pour over?

Need a guide to as to which filter to use with your manual brew or pour over? Information in this post comes directly from the post by Mike McDonald – as postedRead More...

Learn more about coffee plant sugar development (Re-post)

Interested to learn more about coffee plant sugar development? Then take a look at this re-post from the Colombian Coffee Hub. All coffee plants produce sugars, but there are some factors associatedRead More...

Hario starting point brew

The Hario starting point brew we use is our first brew with a new coffee. We love the flexibility of the Hario almost every coffee has a sweet spot. That said how do weRead More...

Water filtration for coffee – specifically Cape Town Espresso

We understand that water filtration for espresso or most coffee brewing is complex. Requiring an extensive understanding of how water and coffee combine to make a great brew is well covered inRead More...

Addis Impressions, Ethiopia – Day 1

Arriving on an early flight, it was refreshing to be through customs, baggage claim, and shuttled to the Deidredamo hotel within 40 minutes of landing (it should be noted that late inRead More...

Quaffee Newsletter V5I7 November 2016

We would like to take some time to thank you for your support. For us at Quaffee, it has enabled us to continually push the boundaries of what kind of coffee isRead More...

What is Organic coffee?

The term “Organic” means different things to different people. The basic concept of organic coffee should be about sustainability, both for the earth and humanity. There are many expressions used in promotingRead More...

Notes from: Bambi Semroc – Will Climate Change and Increased Coffee Demand Lead to New Deforestation?

Watch the video: Worthy Notes for us: We have the ability to respond to the issues being identified around climate change. Shade grown areas provide a buffer area for production areas, sustainRead More...

Notes from Hanna Neuschwander: Making Progress on Climate Change: Coffee’s Potential Impact

For us Reco (recosymposium.org) is probably one of the most important movements in coffee. Their presentation of facts around coffee is always en lighting and informative and far from your typical kneeRead More...

The effect of Climate change is reshaping coffee production

A video that looks at the real human affect of climate change in a country that offers the largest number of Varieties. In this video you will see real examples of what isRead More...

The 4 / 6 brew method – some quick notes

Source: Presentation of Tetsu Kasuya – Japan – Brewers Cup Dublin 2016 – final winner What is the 4 / 6 Brew Method It is a method where you divide water youRead More...

Caravela PECA Program, future of coffee?

Caravela have details on their PECA Program on their website, and we love the program. In our trip around Huila and Cauca in Colombia we saw the fruits of this program soRead More...

Finca Pedreros – La Piramide Contributor 3 (Cauca, Colombia)

Date visited: 28 Apr 2016 Farmer (Caficultor):  Horta and Lucilia Medina  – La Piramide Contributor On his farm he has been experimenting with different fermentation times. We saw the raised beds dryingRead More...

Finca La Cumbre – La Piramide contributor (Cauca, Colombia)

Date visited: 28 Apr 2016 Farmer (Caficultor):   Nilson Ucue – contributor to La Piramide. Nilson has been working with Caravela for 2 years. His quality has been improving and so has hisRead More...

Summary of Caravela QC process we witnessed 29/30 Apr

While traveling with Caravela we were fortunate to get an insider’s view into the Quality Control assessment they do, for coffees to be selected by them. What follows  is what we witnessedRead More...

Day 1 (Pedregal) Colombia & La Piramide farmer Jesus Angel

Our first day we flew from Bogota to Neiva then drove to La Plata where we met the QC team responsible for La Piramide, before meeting the first La Piramide farmer.

Rust, broca and fumagina – 3 coffee damages 

During our travels in Colombia we saw visually how coffee can get damaged by pests and fungus. So though we would document the ones we saw. During the past dry season, thatRead More...

Impressions of Pântona – April 26

Brazil Fazenda Pantano. Our escort for the farm that we once sourced natural Yellow Bourbon from and recently pulp natural UVA was Marcus. He is the general manager on the farm. TheRead More...

Montanari Visit 25 Apr 2016

The Montanari family own four farms. They were originally not on my list of coffee farms to visit, but having heard about what they are doing I was privileged enough to visit.Read More...

Lessons learnt about Brazilian coffee Apr 2016

While sharing all the info on the Brazilian coffee farms I started realizing it may be a good idea to post a general post on how specialty coffee works in the Brazil.Read More...

Brazil 2016 Day 1 25 April – farm visits: Fazenda Freitas

We left Expocaccer. On the way to the first farm,  Fazenda Freitas,  we spoke about the Rainforest Alliance certification. There is a premium paid to farmers with the certification for them toRead More...

Expocaccer overview of a Brazilian co-operative

Morning Day 1 – 25 April South American Trip 2016 an Expocaccer overview. Patrocinio Spent the morning driving through to Patrocinio with Patrick Griffin from Capricorn Coffee (as a representative of Falcon Specialty)Read More...

Quaffee (Quick) Newsletter V5 I2 Apr 2016

Origin Trip Assuming there are no snags, like there were last year, Frog Quaffer will be traveling with Warren to Brazil and Colombia from 23 April to 10 May. These dates wereRead More...

Comparisons

By tasting coffee that compares in region, origin and especially if it is from the same supplier from other roasters this is your best way to understand how you are presenting yourselfRead More...

Rainforest Alliance certification or RFA

Just like Quaffee, Rainforest Alliance or RFA’s logo has a frog. This is totally by coincidence, or perhaps it is because there are similar values. We are pro sustainable growing of coffee,Read More...

Newsletter Volume 5 Issue 1 – Feb 2015

No news is not necessarily always good news. The first newsletter for 2016 has taken few weeks to finalise. The year has had a few time challenges so consolidating the news hasRead More...

Pricing per category From March 2016

We try and maintain our prices throughout the year, and the past year has been a challenge with the rand and coffee market pricing being very volatile. We expect 2016/2017 to still challengeRead More...

How we categorize our coffees at Quaffee

So much coffee too little time. We love tasty (quaffable) coffee and there is quite a bit out there. The International Coffee Organization (ICO) has 78 registered Arabica growing countries, each ofRead More...

Repost: what has WRC achieved this year

Happy holidays from all of us at World Coffee Research. In our third year, we’ve been busier than ever. Here’s some of what we did and discovered in 2015: We said itRead More...

Quick notes on Pressure profiling

What is it Pressure profiling has been all the buz since 2010. What is it? Essentially it is the ability to apply different pressures to the espresso pump, and hence to theRead More...

Basic steps in calibrating a grinder for espresso

Calibrating a grinder so that you can pull a relatively regular espresso should be done as often as possible. Depending on the grinder and the espresso machine, calibration should be done atRead More...

What is Decaffeinated Coffee?

The further away a coffee variety is away from Arabica heirloom the higher its caffeine content. The heirloom varieties represents only 6% of the coffee grown in the world today. Arabica developed caffeine as aRead More...

New microlot available

New microlot Jaime Casallas now available We have a very limited amount of the a new microlot from Huila, Colombia. Rather than wax lyrical about it, read more at: quaffee.co.za/coffee/jaimecasallas – andRead More...

Excerpt from article from the latest RoastMag on CoE

Most of us coffee drinkers do not really appreciate how we get our favourite brew at prices that are only sustainable in a world that accepts the poverty that the coffee is grownRead More...

Water hardness and tasting coffee

Fromwww.tampertantrum.com/colab-prague-chahan-yeretzian, how changing the water changes the characteristics tasted in coffee. Optimal is the SCAA standard, performed the worst

Green coffee Chemistry – Graphic and tabular summary

The source of the this information is Scott Roe’s book and Coffee Recent Developments. Averages used as a guide, no one coffee sticks to these numbers: Item Low % High % AveRead More...

What is Relationship coffee?

The Relationship Coffee model is a traceable approach to coffee. Coffee farmers are put in touch with roasters directly by a company adding massive value. Caravela use this model in central andRead More...

Coffee 10 Facts and 2 myths about it

10 Facts about coffee The first Web Cam was invented to monitor if the coffee pot was empty. Coffee grows from seed to a shrub and then a tree. During the periodRead More...

Ena 1 setting hardness

Descriptions of picture: Single bean button (top left, between the tiny and small cup) Triple Bean Button (top right, between small and large cup) Ristretto button – (tiny cup button, bottom left)Read More...

A quick Hario guide

Are you using a Hario brewer? Below is a quick beginners guide. Also take a look at the 4/6 brew method and once you have played the starting-point Hario brew. Here is aRead More...

Collaboration before Competition

I remember watching a documentary on why the Neanderthals had not survived, when Homo sapiens had. There where all sort of theories, one saying it was because of the common cold, othersRead More...

Mexican COE Pricing Transparency – customers to choose price

About the coffee Gilberto with his family We participated in the Mexican Cup of Excellence (COE) auction 2013, bidding on Lot 15, from Finca Tres Tetas. The coffee comes from an allotmentRead More...

Tasting coffee for quality control and assessment

What follows is a summary of 2 posts on quality control and assessment of coffee provided by Zane. Coffee Assessment To control the quality of roasted coffee you produce a formal assessment process isRead More...

Coffee Roasting Notes on Turning Point

Looking at our own preconceived ideas on roasting? We at Quaffee are like testing our knowledge and roasting know how, we love roasting coffee and love looking at ways to improve andRead More...

Traditional Coffee Roasting in Indonesia

The Dutch bought coffee to the Indonesian islands. At one stage it was very sought after, especially the coffees shipped from Java. A lot of the best coffees where destroyed in theRead More...

Drinkability rating, how do you rate your coffee?

Over the years of drinking and assessing coffees I have been exposed to a number of guides of tasting coffee. At the end of all of this the essence is down toRead More...

Coffee Bean Freshness

Coffee bean freshness is one of our primary drivers. We roast all our coffees to order. Once you place an order we add this to our daily roast list for either theRead More...

Which coffee, the coffee or the coffee or the coffee

There are all sorts of coffee available to coffee drinkers, how than can we broadly tell the apart. This post categorizes them into four main categories. Like with many other beverages mostRead More...

Coffee and food pairing summary of event

We recently where involved in a coffee and food pairing. The pairing was run in partnership between the Coffee bloC at Buitenverwachting and the premier Buitenverwchting restaurant who supply the food toRead More...

Coffee is far more beneficial to your health then not

Coffee is far more beneficial than it is harmful

Some notes on coffee worth reading

REPOST of http://factsanddetails.com/world.php?itemid=1567&catid=54&subcatid=346 This is a repost, with editing in Italics of the above site, for reference purposes COFFEE PLANT The coffee plant is a perennial tropical evergreen belonging to the genus Coffea in theRead More...

Up to date coffee chemistry research published (for a price)

For two centuries investigators have tried with varying degrees of success to identify the compounds which give roasted coffee its characteristic aroma and taste. The analytical methods and the state of progressRead More...

Coatepec, our take and roast finalization

Coffee Cherries from Coatepec Almost great I am not a Q grader, I am a coffee drinker and lover. After spending a week tasting a number of roast profiles of the CoffeeRead More...

Cupping proved Popular, A lot has changed in 5 years

Coffee Cupping goes down well Five years ago we did a public cupping and I vowed never again. People asking me for sugar and milk burst my bubble. After five years IRead More...

Aroma Compounds in Coffee…there are at least 318

Do you know your nose? Heap of Coffee Grounds Well did you know your nose smells about 318 chemical components in the coffee you drink? In spite of the fact that 318Read More...

Coffee is about freshness – not price

Today I spoke to someone who specializes in marketing food products. I was told that all the other people she works offer her discount on their products as her profit, related toRead More...

Coffee “pure” Arabica is there such a thing?

Coffee originally comes from a single varietal of Arabica found in the Limu forests of Ethiopia. From there is spread first to the Yemen, where then partially roasted seed became part ofRead More...

We demand Quality coffee

During the great depression many of the coffee brands thought they should cut corners and produce a lower quality coffee, since money was tight. One company, Maxwell house, decided to rather produceRead More...

Arabica Coffee Future Prices Since Jan-July 2012

Coffee Futures from Jan to End June 2012 Recovery Year After last years massive jump in prices it was expected that the arabica coffee futures prices would start to settle down, andRead More...

Coffee roasting process – a subjective prespective

The coffee roasting process and our approach to it varies almost very quarter. As we gain more and more experience. Since at Quaffee™ we roast each batch in a very hands-on manner,Read More...

Last year we found Kalossi nothing spectacular but here is some information

WH Khan is expecting a container of Indonesian Kalossi to arrive mid July. Here is some information they sent us, I thought was interesting enough to share: Indonesia is rich with coffeeRead More...

Coffee sizing and grading – an explanation

Coffee is Graded before it is milled, then it is is selected by size and then by quality: Grading Coffee beans are graded according to a visual, aromatic or taste characteristics. TheRead More...

European coffee scene a retrospective

Many South Africans refer back to the European culture when talking about coffee. This is a little confusing, seem as most of Europe’s current culture has most of its heritage dictate byRead More...

Will they ever learn? Fresh Roasted, Fresh Ground is still the best brew

In Uncommon ground’s Mark Pendergrast mentions a a survey was done during the 1929 recession. The survey was done then, since people where more fastidious about what they drank, as they wantedRead More...

Arabica Market report end May 2012

Arabica only news The International Coffee Organisation have come forth with their latest cumulative world export figures, with exports for the month of April at a lower month on month 8,773,899 bagsRead More...

Why does NY control Arabica futures and London Robusta (:() futures?

History is always something that has fascinated me. Firstly we can learn lessons from it, if we take the time to look at it, and it explains a lot of weird thingsRead More...

Filter machine with ThermoPot

After our trip to the states, and looking at the dominance of pour over and filter through the visit, we thought we should consider looking at is as an option. Queen Thermopot We orderedRead More...

New Jura coffee machine’s available in South Africa

This month Jura announce which of the new models will be available here in South Africa. First, the old Ena range has been discontinued. Of the new range only the Ena MicroRead More...

Post harvest Coffee process, for interest

Repost of fao… There are additional notes added to that post based on our own knowledge of the processing of coffee. 1. The Coffee Tree The coffee tree is a shrub withRead More...

Videos on cleaning Jura milk system (for J9/Z7)

A frother that is not cleaned regularly… Is a milk system / frother that does not work. It is that simple. In over a decade of working with the Jura Coffee machines, thisRead More...

South African coffee users still largely low quality drinkers

Just got sent the BMi report for the end of 2010. South Africa rate in the bottom 100 when it comes to coffee consumption world wide. But as South Africans it isRead More...

Tongue tingling sensations of coffee, a glossary…

A useful except from The Signet Book of Coffee and Tea by Peter Quimme Although the word acid has been largely misunderstood we do use it here. Acid tastes is brightness inRead More...

Our Kenyan PB comes from Nyeri, a farm near to them was in the top ten 2010

The coffee we sell that is the Kagumo Peaberry comes from the KAGUMO-INI MILLING STATION. worker on the Kagumo-ini farm Kagumo-ini milling station or ‘factory’ as they are known in Kenya isRead More...

Average Chemical Composition of Green Coffee in Different Coffee Varieties Cultivated in Colombia

Average Chemical Composition of Green Coffee in Different Coffee Varieties Cultivated in Colombia, a photo by virmaxcafe on Flickr. Show me those figures! Robusta is hectic in Caffeine

Quaffee once again has a winner – Los Naranjos

Los Naranjos has now been an award winning coffee since 2009. And once again it is an award winner with the prominent farmer in the region taking cudos Mr Carlos Imbachi. Quaffee, hasRead More...

Interesting Reading, if you are interested in Roasting

Forms of Heat Transfer There are three forms of heat transfer: Conduction, convection and radiation These are deceptively simple scientific concepts that underscore some of the more fractious debates within coffee roasting. InRead More...

Freezing coffee, is once again found to be a good natural way to preserve it

When we first started getting asked about preservation of coffee, we did our own tests and our conclusion where that our coffee, roasted to an Agtron level > 50 or a Citi roast wasRead More...

Recap: 14 Feb 2012 Intro to Seattle’s scene

We had a lot to do in Seattle, with a lot of walking so I did not have time to write up the days travel on St V Day. We started theRead More...

Quick Post: Impression of Coffee and Roasters in Spokane and Seattle

Well a two week period of emersing ourselves in the third or new wave of coffee in the East of USA, has come to an end. When Mzukisi (who had never flown before) andRead More...

Passion for quality coffee is alive and well

Frog Quaffer felt at home on Valentines day, not because he had a valentine but because we were treated to people passionate about coffe, and especially the art of espresso. Of theRead More...

Relax – Roasters and Seattle

Over the weekend we took some time off, we saw the Schweitzer mountainresort, which was very busy and we could not get into the village, but we saw the beginners run andRead More...

Roasting profile wrap up (airflow) and good bye

We spent most of Friday playing with Airflow. The Diedrich roaster has the ability: CB: to pull air from the cooling bin (i.e. no air into the roasting barrel), 50-50: 50/50 (i.e.Read More...

Coffee Cupping – how to guide

Coffee Cupping The most accepted tasting technique used to evaluate a coffee aroma and flavour profile, as called coffee cupping. Ultimately its best when assessing coffee from different associations, areas, roast profiles orRead More...

More detailed work on roasting profiles

We woke up to snow When we woke up this morning it had been snowing, we took a quick drive to get a view of the lake before going back to DiedrichRead More...

Tasting and then trying to replicate different Profiles

Notes from Roasting 201 Assessing the various roasting results Today was an intense day of learning the nuances of roasting. Specifically selecting a coffee from the roasts we had already done theRead More...

A day of introduction to Profile roasting

7 Feb Diedrich Notes Introduction to roasting profiles Today we concentrated on how different profiles affect coffee taste. There are two analogies that you can use with coffee roasting: Coffee is likeRead More...

Our first day at Diedrich Coffee Roasters

Frog Quaffer and Mzukisi, arrived at Diedrich this morning at 08:40 Feb 6 2012, ready to learn. Here are a few pics from the day. A lot of information to be absorbedRead More...

Coffee Market Summary for Jan 2012

Summarized news from January 2012 concentrating on countries that produce at least 30% Arabica only, and listed by date news was issued. Executive summary for Jan 2012 News summary: Most of theRead More...

Automatic coffee machine maintenance schedule

An automatic coffee machine maintenance schedule is a necessity. When working with an coffee machine you must clean it regularly, even super automatic coffee machines. What follows is a recommended maintenance scheduleRead More...

Jura Error Messages

The Jura’s are exceptionally reliable and hence seeing an error message on a Jura machine is rare. In the rare event that this does occur then here are some guidelines: Error DescriptionRead More...

Iced Coffee for those Heat Waves

So we are in the middle of a heat wave. Time to innovate. Here is a step by step way to make iced coffee in 2 to 3 minutes. You will need:Read More...

Some coffee market notes from December

Following the positive export figures from neighbouring Mexico, El Salvador, Guatemala, Honduras and Cost Rica, the authorities in Nicaragua have announced that the countries November coffee exports were 40.14% lower than theRead More...

Two okay coffees good enough, not for resale though

We regularly taste new coffees, some we know immediately are terrible soem we need to test further. Once they have made it past the initial tests, the decision on what coffees weRead More...

What is great coffee?

I regularly get asked what is your best coffee, or what is the best coffee. My standard answer is that all choice is subjective. Popularity is one measure, but this is misleading,Read More...

Los Naranjos some background

Los Naranjosstands for the “Orange Trees” in Spanish. It also means hope for the 97 small coffee growers that are members of the Asociación Los Naranjos de San Agustin. Los Naranjos Relationship CoffeeRead More...

Best coffee 100% Arabica?

Recently I read a forum post asking what makes the best coffee. Asking whether or not the following are so important: 100% Arabica -it is that important? Where is it grown HandRead More...

About our Columbian Relationship Coffees

With our order of relationship coffee on its way if a few days, we though we would just write up a few notes on what is Relationship coffee, focusing on the coffeesRead More...

Maragogype A Quick Note

Maragogype trees produce the world’s largest coffee beans, sometimes called “elephant'” beans (not to be confused with a certain bean defect, called an “elephant ear”). This is one of the most famousRead More...

AeroPress did you know?

Materials used in the AeroPress® coffee maker The AeroPress is made of three different plastics. Namely: The clear chamber and plunger are made of copolyester. The hard black filter cap, filter holder, funnel,Read More...

Two coffees one good the other we throw away

Today I tasted two coffees. I actually look forward to tasting new coffees, or even new crops of coffees we used to enjoy. To date I have not tasted a Vietnamese Arabica.Read More...

Africa’s Largest Coffee Producer Growing

Quaffee is a great lover of the highest quality coffees. This makes Ethiopia one of the most important coffee producing countries for us. Ethiopia being the home of coffee is the largestRead More...

Summary of Last Week’s Market Reports

After reading the market reports for last week (19– 25 July 2010), there are some interesting notes, about Arabica and Arabica producing countries : Good news The political upheaval in Ivory Coast,Read More...

Arabica down in price to a year low

After the last 12 months of continuous price hikes in Arabica coffees on the traded markets, we are finally seeing a reversal in price trend. This is excellent news for coffee lovers,Read More...

Coffee to assist with power production and productivity in Japan

I came across this article today saying that a Japanese power production company is going to add coffee grinder to the coal it already uses to help with power production. Only 1%Read More...

ICO: say consumption will still increase in 2011, but will it?

The International Coffee Organisation (ICO) have voiced their confidence that in the face of the doubling of prices in the past year, that world coffee consumption shall continue to increase by approximatelyRead More...

Possible good news for coffee lovers

Four of the fine coffee producing areas are reporting with same as last year or good increases in crops. This is excellent news, and I hope this will mean that prices willRead More...

Kalossi, Indonessia tasting notes

This coffee is from the same country famous for Kopi Luwak, although it is cheaper cousin ;). A relatively famous coffee, in its own right. However I believe that consideration you need toRead More...

Coffee grinding – a general guide to how and when

Coffee grinding just before you prepare your brew is the best way to give the coffee a chance to give you its best. Of course if it is already stale that isRead More...

Cleaning a Jura Xf50 or F50

A video on how to run the cleaning process on the older Xf50. This provides a step by step process for you to follow: Notice that the cleaning tablets used here areRead More...

Arabica vs Robusta

What is the Arabica vs Robusta debate? We list the differences between the two best know varieties of coffee consumed by humanity. Arabica – The King of Coffee Beans Arabica or “CoffeaRead More...