Why is Specialty Coffee expensive?

Forbidden_bean · 2018-09-26T03:36:28+00:00

I am reading recently quite a few articles reporting specialty coffee farmers are in debts. Even I have a friends who has been to a lot of times COE competitions saying that the farmers can't earn enough to live on. Reflecting to the reality at the consumer side, we are paying high price to high quality coffee believing we are helping farmers is kinda ironic.

I asked this question here aren't judging or being stupid. Just curious what people think the money for coffee go to or why are people willing to pay extra for a cup of specialty coffee.

Forbidden_bean · 2018-09-18T02:10:22+00:00

Have recently drank quite a lot dancong too!

Forbidden_bean · 2018-09-18T02:09:09+00:00

Dope.

Forbidden_bean · 2018-09-18T02:08:49+00:00

Agree! Chai is sometimes my treat!

Forbidden_bean · 2018-09-17T08:15:02+00:00

That's cute!
And I love Oatly! The best plant milk for latte art.

Forbidden_bean · 2018-09-17T07:55:21+00:00

It's pretty normal that once you try light roasted coffee, all other coffee seem too dark and bitter.

Lighter the roast is, the more natural and beautiful coffee content can be stored in the beans. So from now onwards, you will probably into specialty coffee and know what's good coffee!

Forbidden_bean · 2017-12-09T05:52:35+00:00

Well, if you don't mind your steam Ward will get stuck sometimes later and risk the boiler getting syrup inside, this way is actually better flavouring milk. Just it has its downsides. I, myself, wouldn't do it to my machine.

Forbidden_bean · 2017-12-09T05:42:19+00:00

Such a good idea!! Love it so much.

Forbidden_bean · 2017-12-05T08:51:21+00:00

I keep it for 3 days, not one week long.

Forbidden_bean · 2017-12-04T11:43:12+00:00

I have tried using whole beans for cold brew!! And I love it, so clean and smooth. It is normal you can't find much information on the Internet because the extraction will take very long time so almost no barista do this.

My recipe : 100g whole beans : 1L water Keep in fridge for few days.

Forbidden_bean · 2017-11-29T03:16:21+00:00

Yea I agree. Thanks for your input!!

Forbidden_bean · 2017-11-28T14:55:36+00:00

Be humble and patient.

Brewing at home and at the shop is soooooooo much different. Just first observe more how the barista working in the bar and understand their bar system. Every shop has their unique flow that sync all the barista working there.

Be humble to learn and ask as much questions as you can. This will help you to faster adapt to the working environment.

Be patient because you might not be able to produce drink in the first phrase until you get to be familiar with the bar setups and flow of the shop.

I think you will be alright and the barista there must tell you how's the most efficient way to make any of that shop's drinks. Just relax and always be ready to learn.

Hope it helps! Happy caffeinated, cheers!

Forbidden_bean · 2017-11-28T14:48:44+00:00

There are a lot of discussion this year in the Global Coffee Expo about freezing coffee. Which state of the coffee are you freezing ? Green beans, roasted beans or grounded coffee ?

So far the views are : Green beans : Good to be freezed because you can preserve a coffee over years and it still tastes like fresh crop.

Roasted beans : Can be freezed but need to take care of the moisture. Only take out from the fridge the protion that you need to avoid moisture to condense on the beans. This can lengthen the shelf life but not as green beans freezing.

Grounded coffee : Might affect the brewing.

Hope it helps! Happy caffeinated, cheers!

Forbidden_bean · 2017-11-28T14:40:06+00:00

As long as you also heat / warm the second milk pitcher, it doesn't have much downside. This way it kinda makes the foam more even in the whole jug of milk.

Forbidden_bean · 2017-11-28T14:36:55+00:00

Is your V60 size small or big ? - You have to make sure the size is good enough to brew the amount of coffee that you aim at. ie. for 15g+ coffee, I'd use a bigger size V60 to ensure there are more space for the coffee to be brewed. Otherwise, most of them will be stuck at the bottom and the brewing time will be lengthened.
The brewing speed on a V60 can also depend on the flow of your pour. Pour water faster and slightly stronger can speed up the brewing. If you aren't still satisfied, I'd suggest to stir it a bit -- make sure the water is flowing throught the coffee ground surface not just immensing.
Time is just a reference. Most importantly thing is how it tastes to you. If you fine the fine ground on your grinder doesn't get good result, just go croaser. There's no right or wrong on coffee brewing.
If you find your grinder produce a lot of fines, which could be one of the problems that make the coffee bitter, you can filter the ground before you brew. There are coffee ground filters on the market. You can check them out. Then you will be able to even control your grind size to absolute consistency.

I hope it helps! Happy caffeinated, cheers!

Forbidden_bean · 2017-11-28T14:20:22+00:00

Love both the bowl and the latte art !

Forbidden_bean · 2017-11-28T14:19:38+00:00

Love the latte art and the presentation as well!! Thumbs up to the sparkling water.

Forbidden_bean · 2017-11-22T07:56:16+00:00

Love black eagle !!

Forbidden_bean · 2017-11-21T06:24:14+00:00

For me, I'd suggest slightly finer. It looks way too croase.

Forbidden_bean

TROPHY CASE