Enjoy this short, but sweet video interview with Anne Lunell from Koppi Coffee in Helsingborg, Sweden. Anne talks with Kalle Freese, the current Finnish Barista Champion and owner of Freese Coffee Co. about her and partner Charles Nystrand’s approach to sourcing, selecting and roasting the coffee they serve.Tweet Follow @DCILY
After reading an article about coffee & seasonality on Nordic Coffee Culture recently, some of what the article discussed reminded me of the entertaining marketing spin used in this 1950′s commercial for Yuban Coffee.
(Yuban is) Richest because it is blended with rare, aged coffee beans…Yuban adds to its blend, beans that are aged to peak flavor; like vintage wine, the choicest cheese, the finest steak…well worth the few extra pennies you’ll spend.
Who wouldn’t want to buy a coffee that’s compared to the finest wines? That technique is sometimes still used today to try and differentiate “third wave” coffee from the rest. Ironically, that strategy is 60 years old and was once used to sell canned coffee from God-knows-where. While Yuban may compare their rich tasting “aged coffee” with vintage wine, Tim Wendelboe compares the technique to defects in corked wine.
The problem with storing unroasted coffee is that after a certain time, (depending on how the coffee is dried, packaged, shipped and stored) the coffee will start loosing moisture and taste more bitter and woody after roasting (almost like corked wine).
If you haven’t read the article, it’s worth checking out. It will give you a better understanding of the seasonal direction many progressive coffee roasters are moving in, as they strive to offer the freshest and highest quality coffee experience possible.Tweet Follow @DCILY