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Coffee log beta 2
The first version of the beta 1 coffee log has a fair amount of detail to follow the journey of the bean from the farm to your cup..
2022
local barista comp event
In-house Barista Competition
@thecaffeinecommunity strives to see a higher quality in coffee…
On 23 October we will be sponsoring an In-House Barista Competition at Cupo Café Coffee Bar.
Each of the (10) Baristas will be given the same coffee to create a recipe for Espresso as well as a Traditional Cappuccino.
The aim of this competition is to see if the Baristas understand how to analyze a coffee and create a recipe that they enjoy and are willing to serve to a client…
The Baristas will be expected to present the following information:
Espresso
Present an Espresso
The Recipe (ratio) of their Espresso.
Why they pulled that recipe. (Showing the know how to analyze a coffee)
What the flavor notes are (And whether their there)
Cappuccino
Present a Cappuccino at recipe
Present flavor notes
With the latte art of their choice
Overview of the proceedings
The competitors will be taken through a cupping session of the coffee they will be using for the competition, thus allowing the contestants to taste the coffee and identify elements in the coffee they would like to highlight and/or eliminate in the drinks they will be presenting.
After cupping the coffee, the barsitas will be allowed to pull a variety of shots to find a recipe that works for them.
After the baristas have pulled their shots, the grinders and machines will be reset, and the screens on the grinders will be closed. The baristas will then be given the opportunity to calibrate the grinder for their set. They will be allowed to callibrate in three shots, their fourth shot has to be served. In the event that they calibrate in less than three shots they are welcome so serve their second or third shot. Or if the weather does change, or they make a mistake they will be allowed to recalibrate or pull a new shot.
The baristas will be provided with a scale (for callibration as well as pulling shots), an espresso machine, a grinder, milk, milkjugs, and enough coffee to complete the set as well as extra in the event that they are not confident to serve a shot and need to pull a new one.
The value of this Barista Jam
When a client walks into a coffee shop and stands before the barista, they might have questions about the type of coffee used, what the coffee tastes like, or which drink the barista recommends. Each of these questions should be answered by the barista. This, however, cannot be done if the barista does not understand the coffee that he is using, nor understand the recipes and flavour notes of the drinks, or how to communicate them.
If the client then finds a drink that they enjoy, they want to be able to come back and taste the same drink again. It should not taste one way today and then taste a different way tomorrow. We believe that a barista should be able to give a client consistency and excellence.
The purpose of this jam is to challeenge the baristas on how to analyze a coffee, build a recipe, TASTE the coffee, and then present that drink to a client (judge) while being able to communicate what they did, why they did what they did, as well as what the client can expect the drink to taste like.
road trip to coffee shops
On the coffee shop road trip we want to visit a few coffee shops in Gauteng where we want to spend some time with the owners and their team and support the shop by any means possible. It will also include an open invitation to those within the coffee community to join us at the coffee shop we are at to come and experience it with us and show their support.
latte art smack down
coming soon
coffee log beta I test
One of our goals is to work directly with farmers/producers to see a rise in the quality of their coffee.
While researching the factors that influence the quality of coffee and what dictates the average market price of a single bag of coffee, we identified several factors that present a challenge for progress and betterment of the overall coffee ecosystem.
End consumers are uneducated about coffee. (Meaning that they don't necessarily understand that there are different quality coffees with varying prices)
Coffee shops/roasteries want to increase profit margin by selling lower quality coffee for a higher price.
Coffee processors pay producers what they are able with the limited income they receive from coffee importers. Producers focus on buying larger, low-quality harvests to export to produce higher revenue. Low-quality coffee will sell at a lower price, so coffee buyers pay less per bag.
Because of lower buying costs, producers focus on getting their largest harvest possible to generate cash flow. Larger harvests don't mean higher quality.
Beta 1 is the first test of a logging system we will use to record every phase of the coffee process, from blossom to cup.
The purpose of the logging system is to create sustainability for farmers and producers.
The logging system will allow us to monitor rainfall, blossoming, harvest, and quality. We hope to use the logging system to determine what we as a community can do to empower farms and producers to increase the quality of coffee.
Farmers spend every year working to create one of the world's most consumed and beloved beverages, yet they struggle to survive daily.
By improving the traceability of each harvest using the blockchain we will be able to make end consumers part of the journey of every cup. Sharing the effort and passion that producers and processors put into their coffee.
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still some information coming soon !
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