Call us : +27 (0) 21 794 2988 (Buiten)

Know more

Posts that contain our knowledge base of facets coffee and coffee related. The knowledge base is built other publish material, our interpretation of material and personal experience.

We welcome comment and submissions.

Know more:

Chemex vs Brewista Smart Brew Comparison

Chemex vs Brewista Smart Brew Comparison

With the Chemex now over 70 years old, it is a well established product, with its own unique nuances. Brewista added their own offering into the hourglass pour over fold, and callRead More...
Commentary on Espresso Calibration Video – by Tim Wendelboe

Commentary on Espresso Calibration Video – by Tim Wendelboe

Besides the traditional Y+D+T (Yield, Dose and Time) – equation I have been interested in the affect on grinder fineness and coarseness when it comes to the setting of the grind. HereRead More...
Coffee soaked in wine experiment

Coffee soaked in wine experiment

Coffee soaked in Wine Experiment was done May-June 2017. Why? With us having a base on Buitenverwachting wine farm we had been asked the question a few times. We actually wanted toRead More...
Beaver Creek visit (May 2017) Summary

Beaver Creek visit (May 2017) Summary

Dylan (the son of the owners of Beaver Creek coffee estate) invited me up for a visit. So off I went to experience this local coffee farm, that has started becoming wellRead More...
How is Quality Coffee Produced – Part 1: Cultivation

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?

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)

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...
Water filtration for coffee – specifically Cape Town Espresso

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...
Quaffee Newsletter V5I7 November 2016

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?

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...
Caravela PECA Program, future of coffee?

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 La Cumbre – La Piramide contributor (Cauca, Colombia)

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

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

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 

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...
Montanari Visit 25 Apr 2016

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

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

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

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

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...
Rainforest Alliance certification or RFA

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

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...
What is Decaffeinated Coffee?

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...

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 Specialty Coffee?

What Is Specialty Coffee?

Definition As per the SCA the original term is said to have be coined by Erna Knutsen in 1974 in an issue of the Tea & Coffee Trade Journal. It was meant toRead More...
What is Relationship coffee?

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...
About our coffee packaging

About our coffee packaging

In the coffee industry, there are many standards that have just been blindly accepted. There have lead to many debates. We as Quaffee believe the acid test was to do it onRead More...
Ena 1 setting hardness

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...

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...
Coffee Roasting Notes on Turning Point

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...
Coffee Bean Freshness

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...
Why freshly roasted?

Why freshly roasted?

Roasted coffee is normally removed from the roaster in the middle of a chemical reaction. Only if the the coffee is burnt (in our opinion in the French or Italian style) isRead 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...
Coffea Arabica varieties

Coffea Arabica varieties

Before reading the short summary below on Arabica varieties, we suggest you watch the video below to really get a handle on the number of varieties of Arabica: Aaron Davis: Arabica –Read 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...
Coffee roasting process – a subjective perspective

Coffee roasting process – a subjective perspective

The coffee roasting process and our approach to it varies almost every 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 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...
A coffee chronology until 1901

A coffee chronology until 1901

Below is list of dates of the history of coffee. Some of the dates are subjective, and not confirmed, they will have a * next to it. Dates are AD. Source fromRead More...
Videos on cleaning Jura milk system (for J9/Z7)

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...

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...
Coffee Cupping – how to guide

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...
Automatic coffee machine maintenance schedule

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

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...

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...
Indonesian coffees some history…

Indonesian coffees some history…

The Dutch, who are probably the one nation largely responsible for coffee spreading through the world, thanks to the trade and botanic skills. The Dutch governor of Malabar, India (where we getRead 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...
Coffee grinding – a general guide to how and when

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 the Jura J9

Cleaning the Jura J9

A video on how to run the cleaning process on new J9. This provides a step by step process for you to follow. Cleaning the Jura J9 This uses the Jura two-phaseRead More...
Cleaning a Jura Xf50 or F50

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

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...