Last week while traveling around Switzerland I accidentally stumbled upon something very cool and interesting in Bern. It was Saturday morning so me and a friend were just checking out the food market where I saw a guy selling coffee beans. I have to admit, I didn’t pay much attention, but then I saw some serious grinders and an expensive espresso machine and immediately thought there should be a reason for these babies to be there, so I went back a bit to discover Cafethek – Lukas Niederhauser’s passion towards coffee. Read More
It was time for us in the German part of Switzerland to hear something from the French right? And by something I mean some coffee related news. Let me tell you a bit about Boréal, the roastery I had the pleasure to visit while in Geneva. Read More
The Black&Blaze Coffee Roasting Company is located on the main road of Ebmatingen, a little town not very far from Zurich, very easy t0 get to (take bus 747 from Klusplatz). I was there on Wednesday morning to visit Claude Stahel, the head roaster of the roastery and to see what is he up to. Read More
As this year’s WoC was the first the blog ( I ) attended and gained this, uhm…”international exposure” I’ve got to see a lot of exciting things and meet a lot of exciting people. One of the countries that surprised me in Rimini was Greece and more specifically Taf Coffee Roastery based in Athens. After a bit of research on my part I discovered they are one of the leading specialty coffee roasters in Greece and actually are quite known for what they do (and I was just lacking knowledge).
Stefanos Domatiotis from Taf won the first place in World Brewers Cup Championship, participating with a washed geisha from Ninety Plus roasted by Taf’s roast master. Stefanos controlled all the parameters such as the water’s TDS, the grind as well as the water’s stable temperature during the brew and made a perfect cup. And a week ago you could try his coffee at Nora Smahelova’s (since she was judging) café Chapter One in Berlin, it might not be available anymore though. Anyway, I couldn’t see his performance but…
In the Barista category Stefanos coached Chris Loukakis, participant among 54 countries, and he actually got the 3rd place. Chris used three different coffee varieties, for his espressos he used a red catuai from the farm Baquelito in Coban, Guatemala, for his cappuccinos he used a pacamara from Santa Ana, Guatemala – both washed processed coffees. For his signature drink, Chris used a natural geisha from Panama.
Taf is definitely on my list so as soon as I get to Greece I plan to pay them a proper visit!
Next destination – Stockholm!
When I arrived in Stockholm I was impressed by the resemblance it had to Swiss cities bordering large lakes. Except with a touch of vodka and dash of hip punk. Architecture was conservative compared to Western Europe. Fashion and streets all in that same train as Berlin, Portland and Vancouver. To be honest if it wasn’t so fking cold in the winter, I would consider it an ideal place to live. But it wasn’t until I went into Drop Coffee that the entire scene made sense.
Three Kalitas aligned right in front of the head barista, dripping one of the finest coffees to come out of Central America in a year where leaf rust created catastrophes but those lucky enough to escape were blessed with magic. Tattoos, gourmet treats and a space that screams smooth design without yelling it too loud. Many might pass by the corner of their Mariatorget…
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The interview I’ve been talking about is finally here! I’ve had the pleasure to have a conversation with Ralf Rueller, proud owner of the specialty coffee roastery and shop The Barn in Berlin, Germany. This is not the typical coffee shop – there’s no music, no wifi, no kids running around, it’s an extraordinary place dedicated to specialty coffee, sharing the knowledge about it and building a community around it. Read the interview to find out what The Barn really is.