The season for this year’s coffee events has only just begun, but it’s never too soon to begin planning a trip to one of the last (and one of my favorites)—the Nordic Barista Cup. This intimate gathering of coffee professionals includes lectures, socializing, cupping and both the Nordic barista team competitions and Nordic Roaster Cup.
Space is limited to only 200 participants to foster an environment of inclusiveness and community. The event, which took place in Copenhagen the last two years, is moving to Oslo this fall where it will be hosted at Mathallen, the city’s new culinary epicenter. Mathallen is home to the new Solberg & Hansen concept store and is just a short walk away from Tim Wendelboe’s coffee bar (incase you needed any more incentive).
This year’s focus country is Brazil. Ticket are on sale now and take note that the prices will increase on July 1st. Stay tuned for a full list of speakers.
If you’re a fan of the French press, but not the fine particles that cloud your brew, the Espro Press is about to change your morning cup for the better. The Espro is a press pot that uses a dual micro-filter that’s 9 to 12 times finer than the mesh on a standard press. I first encountered the Espro Press at the Houston Specialty Coffee Event nearly 2 years ago, where I enjoyed a cup of Yirgacheffe from 49th Parallel. I was quite surprised by its cleanliness and depth of flavor, but believed I had “matured” beyond such methods.
It wasn’t until a visit to Coffee Collective in Copenhagen last year that I was encouraged to give it another look. When I saw the Espro being used on bar at Coffee Collective and after thoroughly enjoying a cup of Esmeralda Gesha from it, I realized the press pot had been reborn—renewing my enthusiasm for a faithful old brew method.
A year ago, Espro launched a Kickstarter to fund the production of a large 30oz Espro Press—raising over $80,000—to complement its original 8oz version. This week, the Vancouver, Canada-based company is back on the crowd-funding site for help producing a new 18oz size press, which not only offers a more practical size, but will also include a few design refinements over its small and large counterparts.
The French press is one of the most common ways for people to brew their coffee at home. It was the method I first used to brew at home and it’s even the most popular way to brew among Verve Coffee employees. At one point in time, it was a preferred method of brewing coffee in some of the great specialty coffee shops before the pour over craze converted many of us to the pleasure of sweetness and clarity that paper filters provide.
While the full immersion brew method and simplicity of the French press are great, its muddiness and grit can mask and distort some of the more nuanced flavors in coffee, which is why you may have noticed them disappearing from some of your favorite cafés. But their ease of use and the ability to brew large quantities for guests is nearly unrivaled by most home brewing methods. Espro takes advantage of those positive aspects and has done a great job addressing the negatives with their redesigned filter.
The Espro filter system is comprised of two (BPA-free) plastic frames that are wrapped with a micro-mesh and nest comfortably into each other, creating twice the filtering of a standard press. The filter then screws onto a plunging rod like other press pots so it can be unscrewed and cleaned once you’re finished. The pot itself is polished, double-wall stainless steel, which keeps things warmer longer, although I highly suggest decanting the coffee immediately after brewing to prevent over extraction (bitterness).
The filter system is a remarkable improvement over the standard French press and it’s surprising that it took so long for someone to accomplish something that seems a bit obvious. There is however one issue I have with the large size press that Espro sent me for testing—which the company says they addressed in the design of the new medium size Espro—and that’s the retention of coffee below the filter cup. Since the current filter system fits so well into the pot, and there are no holes in the bottom of it, the Espro traps a substantial amount of coffee at the bottom that ultimately goes to waste.
When brewing 750g of water in the Espro, I decanted 554g of coffee. After “rocking” the pot back and forth, the total increased to 568g of coffee. With the Bodum press however, I brewed 750g of water and was able to decant 674g of coffee—giving me another half cup of coffee. You can squeeze a bit more coffee from the Espro by slightly raising the filter or continuing to rock it back and forth, but this also risks increasing the amount of sediment that passes through, which defeats the entire purpose of the product.
Below I’ve run an experiment to illustrate the difference between the sediment in the Espro compared with a standard Bodum French press.
I brewed coffee with each press using the same parameters and technique: 45 grams of coffee to 750 grams of water (coarse grind, 8-A on a Baratza Vario-W), a 2 minute steep followed by a stir, followed by 2 more minutes of steeping and a controlled 30 second press. The coffee was immediately decanted to prevent further extraction. I then poured the decanted coffee through a rinsed V60 paper to capture the sediment and give a visual approximation of the differences.
Overall, the coffee brewed in the Espro had more sweetness, more clarity and more acidity than in the standard French press. The resulting cup was not entirely sediment free, but it was reduced to a small bit of mud from fines rather than a gritty mouthfeel throughout. Depending on variations in your method (i.e. the cupping method of skimming before pressing) it’s possible to further reduce the sediment.
My goal with this test was to replicate a more standard use of the press pot than to examine the most effective sediment reduction methods. I found the amount of sediment from the Espro to be similar to what you can achieve with the Able Kone, but with the approachability that a press pot offers to beginners who are looking for a less intimidating way to start brewing much better coffee at home.
Once you’ve learned how to appreciate and enjoy black coffee, what should you do with all the unnecessary coffee accessories, like wooden stir sticks? You could follow the lead of Jonathan Brilliant and make beautiful art with them.
Jonathan has developed a method of weaving together coffee stirrers (preferably the 7 inch round-tip ones from Starbucks) that use their own tensile strength to create large, organic sculptures with no adhesives or binders.
The installation shown here was created in Sumter, South Carolina in 2007. It took 14 days to weave together the 60,000 stirrers that flow through a rotunda and wrap around a glowing chandelier. They stirrers held together for an incredible 6 months before they began to separate and fall apart—at which time they were donated to local schools.
Moka pot. Microwave. Espresso pods. Three things I would never recommend for improving your coffee experience. However, two German brothers decided to combine all three and team up with San Francisco-based Lunar design to create the Piamo—an inverted, microwavable moka pot. Sigh. At least it’s not disposable.
It’s lovely, it’s iconic, it fits in the palm of your hand. But that’s about the only thing going for it. If you’re into espresso pods and nuking your water, this might just be your thing, otherwise ignore all the design and tech blogs this will be most likely be posted on in the coming weeks (guilty). But whether or not it makes good coffee, it will look just as nice on the shelf next to the other moka pot I own and never use.
Hopefully you’re reading this and a great wave hasn’t destroyed our coastal cities and the world hasn’t come to an end. But if it does, I hope you had a great cup of coffee this morning, the Mayans never even had the chance to taste it.
However, one civilization that does have a taste for coffee are Lithuanians, who I had the tremendous pleasure of meeting several this past weekend. Coffee Inn, Lithuania’s largest specialty coffee chain, has over 20 locations throughout the country and plans for many more. While I’ve yet to visit one, they roast their own single origin coffees and brew them with Hario V60s alongside a full espresso menu.
Last month, the company released this great ad, inspired by Hokusai’s famous woodblock print “The Great Wave Off Kanagawa,” for a campaign introducing the flat white to Lithuania. A quite poetic way of illustrating the message of “less milk, more coffee” to woo latte drinkers away from so much dairy.
Today marks three years of loving coffee publicly and sharing my affection for it with people all around the world. This site and the support from everyone who reads it has driven me to continue learning about coffee and searching for anything coffee-related worth sharing. As the specialty coffee industry continues to grow and more people fall in love with it, the number of inspiring projects, products and companies grow too. I love watching the progression of the industry and having the opportunity to share some of the best people, places, and things in the world of coffee with others.
The team behind KeepCup, the environmentally friendly and reusable take-away cup, are offering two talented Instagrammers a chance to win a more environmentally friendly way to get to their favorite café.
To enter, just share your best photos of you and your favorite KeepCup on Instagram and tag with #keepcupstyle before November 30th. A panel of judges will select two of the best photos, whose lucky photographers will win a customized ride from Mojo Bikes.
Don’t have a KeepCup (read my thoughts on them here)? Lucky for you the latest shipment of DCILY KeepCups have just arrived in 8oz & 12oz sizes. So get yourself a KeepCup, fill it with your favorite coffee and start snapping photos of it around town. Next time you’re out and about, it could be on a fancy new set of wheels.
Visit KeepCup Style for more details and to browse your competition.
What do transexuals, exotic bird lovers, lake monster hunters, historic reenactors and a railway brass band have in common? They get lonely—and in this case they’re Swedish.
Löfbergs, following a recent rebrand, have launched a new ad campaign to celebrate the numerous and unique associations in Sweden that bring people together—and as a result drink a lot of coffee. The campaign features: The Association for Transsexuals (Free Personality Expression) in Malmö, The Great Lake Monster Association in Östersund, The Gothenburg Tropical Bird Association, The Swedish Railways Band Association and the Historical Society of King Gustaf’s Toast.
Along with video and print advertisements, Löfbergs launched a National Register of Associations where you can find other like-minded enthusiasts or create your own organization and fight loneliness in the company of others—over coffee. Memberships in associations have been declining in recent years and Löfbergs would like to reverse that, because associations contribute to less loneliness.
The new ads were created by, Volontaire, the same firm who developed the brilliant idea for @Sweden, the world’s first democratized national voice on Twitter—sparking the worldwide phenomenon of rotation curation.
Löfbergs, formerly known as Löfbergs Lila, is the largest family-owned coffee roaster in Sweden and are well-known throughout the country by their trademarked purple color (lila). Founded in 1906, it’s the coffee of choice at the Swedish Royal families gatherings and they’re also one of the world’s largest buyers of ecological and Fair Trade coffee.
I know Löfbergs as the purple bags in the grocery store filled with dark-roasted coffee. But they would like you to think less about their coffee and more about why we drink it—to be with others. No matter what’s in your cup, that’s a great gesture of humanity.
Taking their love for cycling, sustainability and espresso to a new level, Amos Reid and Lasse Oiva, two product design students from the Royal College of Art in London have built a belt driven, mobile espresso bar dubbed “Velopresso.”
The three wheeled bike uses a carbon belt drive system (grease free) to not only power the bike, but also a custom made grinder that shares a slight resemblance to the HG-1 hand grinder. With the change of a gear, five seconds of pedaling will grind enough coffee for a double shot—three if you’re doping.
Currently the Velopresso uses a camp stove to heat water and steam to power its leva espresso machine, but the designers have been experimenting with various ways of creating their own fuel from spent coffee grounds. The goal of making it even less dependent on carbon fuels—aside from the belts used everywhere else—would add to its sustainable caché. The project was recently bestowed the 2012 Deutsche Bank Award in Design and the creators are currently looking for ways to produce them commercially.
“Velopresso was conceived against the backdrop of a global renaissance in cycling culture that is being driven by the desire for more sustainable cities and lifestyles,” says co-creator Amos Field Reid, pictured below kneeling behind the machine. “The urban coffee scene is also expanding and diversifying, including a convergence with cycling culture. Velopresso engages directly with these cutting-edge urban cultures.” -Carbon Drive
Velopresso isn’t the first coffee bike that’s been featured on DCILY (Trailhead, Kickstand Coffee), but this is the first that takes advantage of the bicycles efficiency for powering heavy-duty equipment. This would be an appreciated addition to bike paths everywhere.
Last weekend I had the pleasure of joining Food Studio for their latest happening in Oslo—the field dinner. I was invited to help brew coffee for dinner guests one evening and be a guest myself the following night. Although coffee is what brought me to the table, it was served as part of a larger dining experience that the coffee industry strives to be a part of as often as possible—treated with the respect of fine wines and served following artful plates of King’s goose, pumpkin gnocchi and hyper local produce.
Food Studio organizes events that share the story of good, honest food and the people who believe in it. Meals are developed and prepared by well known chefs, or passionate individuals you’ve yet to hear about, using ingredients as fresh, wholesome and responsible as possible—sourced from the field we ate in and a few kilometers beyond.
Dinner was prepared all three nights by Magne Ilsaas, a graphic designer by day who spent three months at culinary school in Paris. The entire meal was cooked in the field just steps away and all five courses were paired with a delightful selection of organic or biodynamic wines by a sommelier from Moestue.
After desert, a coffee from Michiti in West Ethiopia (provided by Tim Wendelboe) was prepared using a traditional Nordic method of brewing called kokekaffe. The process is simple and works great for unique and enjoyable coffee outdoors.
We used a ratio of 65 grams of coffee to 1000g of water, ground fairly coarse. After taking the water off boil, the coffee was poured into the kettle and lightly stirred to fully saturate all of the grounds. After letting steep for 5 minutes, the coffee is ready to serve. Finally, the coffee can be poured carefully from the kettle into cups, but to add a bit of clarity, we filtered the brew through a fine metal strainer and served from a Chemex.
As each course was served throughout the night, a story about the food was shared with the table and the coffee was no exception. It was a pleasure to serve and an equally enjoyable experience to dine alongside new friends and experience real food prepared exceptionally well. Most of all, it was an honor to end the meal with an example of just how spectacular coffee can be, when it’s appreciated as it should be.