Bitterness in coffee

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Did you know that on average we are more sensitive to bitterness and less sensitive to sweetness? And that bitterness sensitivity can vary from person to person?
In 1931, a chemist named Arthur Fox was pouring some powdered PTC into a bottle. PTC stands for phenylthiocarbamide, also known as phenylthiourea, the chemical structure of PTC resembles toxic alkaloids found in some poisonous plants. When some of the powder accidentally blew into the air, a colleague standing nearby complained that the dust tasted bitter. Fox tasted nothing at all. Curious how they could be tasting the chemical differently, they tasted it again. The results were the same. Fox had his friends and family try the chemical then describe how it tasted. Some people tasted nothing. Some found it intensely bitter, and still others thought it tasted only slightly bitter.
Soon after its discovery, geneticists determined that there is an inherited component that called. TAS2R38 that was discovered in 2003.
The shape of the receptor protein determines how strongly it can bind to PTC. Since all people have two copies of every gene, combinations of the bitter taste gene variants determine whether someone finds PTC intensely bitter, somewhat bitter, or without taste at all.

Tea vs. Coffee

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Tea and coffee, while distinct, share compelling similarities. Both offer a caffeine boost for productivity and moments of unwinding. Whether it's the calming aroma of Earl Grey or the indulgence of a latte, these beverages foster global connections. Their adaptability in preparation methods further enhances their popularity, making tea and coffee integral parts of daily routines worldwide.

Similarities

Both are going through processing after harvesting
The plants are highly affected by soil, altitude and temperature

Different varieties of the plants give us different taste characteristics
Both are tropical trees, that are growing along the “coffee belt” which sits in between the tropics of Cancer and Capricorn (approx. 70 countries)
The plants are bush-like and if the farmers don’t trim them then they can grow up to approx. 10 meters tall (coffee) and up to 5 meters tall (tea)
We offer both extended and basic Tea Trainings and Coffee courses. Read about Barista Courses & Tea Trainings or reach out to Chrysi to book a course 

Lets reset the doses on the espresso machine

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Once in a while it happens that the doses button on the espresso machine have been mistakenly changed into an unpreferred amount. In this video we will show you how to reset your doses on your coffee machine.

Choose the left group-head. This is the leading group-head. All settings are automatically transfered to the right side.

When resetting the dosing program always do it with coffee in the portafilter

Steps:
1. Remove portafilter from left grouphead
2. Entering the dosing programming menu
Press and hold the 2-line button/last button

3. Wait until the button starts blinking
4. Grind a dose and prepare it (tamping)
5. Place the portafilter in the group-head
6. Press the button you want to reset (example double espresso)

7. Press it again when you have the amount you want in the cup
8. Repeat again with the rest of the buttons you want to reset
9. To escape the dosing programming menu press the 2-line button again

10. The dose is now saved
(You can do the same with the 2 hot water buttons) 
 
Two ways of measuring the amount on the cup

A. By the eye

B. By using a scale - remember to tare to 0 after you place the cup on the scale

Let’s talk about milk

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Let’s talk about milk

A perfectly frothed milk is not a simple task and it takes a lot of practice and time to learn how to make. But, understanding how frothing occurs, could potentially help you become better at making it, the same way that watching videos of people making latte art can help you learn how to make a simple, nice, white heart on your cappuccino. Foam in milk happens when we introduce hot air (steam). The spinning of milk helps us break the bubbles we created by introducing air. The proteins in milk are actually the ones responsible for the formation and stability of the foam, while fats play an important role on mouthfeel. Info about our Barista Courses. 
Fun facts about milk
Did you know though, that 65% of adults lose the ability to digest lactose at some point during their adulthood making them lactose intolerant? What a bummer...
Aaand...that’s how plant based mylk entered the chatroom. The most popular plant based mylk in Europe you ask? I’ll tell you: It’s Soy mylk and Oat mylk is also growing drastically and probably will be number one very soon. Soy and Oat mylk are also the most sustainable to produce in water used during production and in Co2 produced per liter. When manufacturers want to make the plant-based mylk suitable for Barista use, they add emulsifiers to make it suitable for frothing. Did you know that the average amount of vegetable base that is used in a mylk formulation is 10%? But many of the plant-based mylks that we find in the supermarket do not have more than 5%. Dryk has 10%.

What is a Flat White?

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While being maybe one of the most controversial coffee beverages ever existed, the Flat White is also many people’s preferred choice among a, quite frankly, big portfolio of recipes.
The term flat white was reported for the first time in the 1980’s by coffee historian Dr. Jonathan Morris. During the last decades, Flat White has become very popular first in Australia and New Zealand and then all over the globe. But what is it exactly?

Andrew Tolley from the Coffee Knowledge Hub defines it as ‘’ a coffee drink made with a single, double, triple or quadruple shot of espresso and topped with steamed, microfoam milk. Less foam than a cappuccino... size doesn’t matter, it is all about ratio, the ratio of espresso coffee to milk. ‘’
‘’Understanding the Flat White can also be done in the context of what it is not - Flat White vs. Latte vs. Cappuccino’’ he tells us, and though each of these drinks may seem very similar, they have distinct differences.
So, we hope this Basic Coffee Beverage Chart helps you understand those differences a bit more. Læs mere om vores baristakurser og downlaod vores kaffeplakat her.

Kaffe fra illy Caffè:
Hele bønner, malet kaffe, Iperespresso kapsler, ESE puder, instant kaffe, Art Collection Cups mm.
Private Label kaffe:
Skab din egen unikke økologiske eller Fair Trade kaffeblend med dit logo på poser, ToGo kopper og sukker.
Vores egen kaffe:
Ristet på specialristeri i Italien og udviklet til at passe til enhver smag.
Te fra Ronnefeldt Tea:
Velsmagende og økologisk te fra tyske Ronnefeldt Tea, herunder serierne 100%, løsbladet te, LeafCup og Teavelope.
Chokolade og Kakao fra Monbana:
Kakaopulver, flydende chokolade, chokolademandler og Neapolitain chokoladestykker.
Lemonade fra Bfresh:
Økologisk, håndpresset og sukkerfri lemonade i smagsvarianter som Citron & Ingefær, Citron & Chili og Pink Grapefrugt.
Espressomaskiner illy Caffè:
Opdag vores stilfulde og funktionelle espressomaskiner fra illy Caffè for den ultimative kaffeoplevelse.
Espressomaskiner Rancilio:
Pålidelige, italiensk, håndbyggede kvalitetsespressomaskiner fra Rancilio.
Espressomaskiner La Marzocco:
Tidløse, genkendelige og innovative espressomaskiner fra La Marzocco.

Espressokværne:
Ceado:
Kraftige kværne til enhver kaffebønne – håndbyggede italienske espressokværne.
Automatiske mælkeskummere:
Übermilk:
Skab konsistent og ensartet, cremet mælkeskum med vores automatiske mælkeskummer fra Übermilk.
Filterkaffebryggere:
Bunn:
Pålidelige filterkaffebryggere fra Bunn – større og mindre løsninger.
Chai:
Hello Good Sip:
Prøv vores autentiske og krydrede chai fra Hello Good Sip.
Dryk:
Plantebaseret havredrik perfekt udviklet til baristabrug
Portafilter cleaner:
Pro-fondi:
Tidsbesparende portafilter cleaner fra italienske Pro-fondi.
Automatisk tamper:
PuqPress:
Gør kaffebrygning til en leg med den automatiske tamper fra PuqPress.

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