This Sunday the marketplace Torvehallerne will celebrate 2 years.
We have prepared a special table for all of you who wants to learn more about how to brew your own coffee at home. We will have the most common brewing equipment at your disposal and will brew the coffee together with you.
You will do the work and we will help and answer any questions you might have.
The table will be placed outdoors just in front of our coffee bar in Torvehallerne between 11hs-16hs.
There will be many other things going on as well and we expect a lot of people to feast in these culinary temples.
See you on Sunday !
Tuesday, August 27, 2013
Tuesday, August 20, 2013
On September 2nd we're proud to host Ben Kaminsky's Advanced Brewing Techniques workshop at our roastery on Godthåbsvej. If you're a professional barista this is one to attend!
You can purchase tickets for the event here: http://coffeebrews.eventbrite.com/
Ben will be presenting some of his research and new insights on coffee and espresso brewing, grinding, and roasting, that are sure to answer some long standing questions and likely raise many more (e.g. Is espresso brewing inherently flawed? What actually constitutes an espresso roast?).
He will be focusing heavily on techniques surrounding the EK43 grinder, including how to produce a "coffee shot", a new way for brewing filter coffee that he thinks will likely replace the industry's best and fastest brewers to date. This course covers practical ways to improve quality while decreasing costs, as well as new possibilities for coffee and espresso service.
Half the course will be spent in practical tasting of the theory covered in the lecture.
Ben recommends you understand the basic elements of extraction, including practical use of an Extract Mojo if you want to get the most out of the class, though beginners are also welcomed.
September 2nd 2013. 15:00-18:00 (approx). Lecture and tasting.
Sign up on http://coffeebrews.eventbrite.com/
Ben Kaminsky is the 2009, 2010, and 2011 United States Cup Tasters Champion, a founding member and partner in Barismo Coffee in the states, and former director of quality control, espresso and innovation at Ritual Coffee Roasters in San Francisco. Since leaving Ritual eight months ago, he has been consulting full time on equipment design, training, roasting and sourcing. He also coached Matt Perger using many of the techniques covered in this class to a second place finish at this year's World Barista Championships.