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So I’ve been away at the Henley festival, working and making up cocktails and generally having a great time which has also been interesting to explore the possibility of event work, such as festivals or big events for the bike but I’ll go into that when I’ve learnt a little more.

Also the people at fracino are hard at work fixing the Espresso machine as i type, which should be sent back in a few weeks time, the second of the key pieces to be coming together now for Pedal & Pour.

A big set back has cropped up however, upon putting in the council application, someone else has now gone in for the Pitt rivers location i wanted originally, I’ll hear back by the 19th if it gets approved or denied, at which point i can put my application in. But there is always a Plan B, Mine is to locate next to the said business school facing the train station and catch caffeine depleted commuters there.

Now I’ve earned a little extra from the festival so have invested in this with the extra funds:

The Technivorm Coffee Brewer

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I’ve wanted this for a few months now, It’s the only coffee brewer to have passed the strict requirements on brewing set by the SCAA and SCAE (coffee regulatory body’s) and with this i intend to start exploring single origin coffees. I want to run this project for a few weeks on “The Lab” part of the bike to start when it’s up and running for the purpose of educating the general public to the idea that coffee can have various different tastes and to try to  cement the thought that coffee isn’t just coffee.

I’ll explore the thoughts behind this in another post, right now though i want to explain what i mean by single origin coffee, as it’s a very debated thing.

(None coffee Geeks can stop reading at this point, you have been warned)

In its simplest form: Single-origin coffee is coffee grown within a single known geographical origin.

The purpose of it is to promote individual farms, where they can achieve a higher price for their coffee depending on the quality, giving them a way to improve and reward them for their efforts. Also it benefits people like me, as i can show value by providing a coffee to the end consumer with an opportunity to taste and enjoy specific coffee from specific growers and the taste associated with it. Achieving this is not easy but logistically i think is another post altogether.

The debate starts with the farm and how specific you can be, the biggest form is a coop,  which can be several tightly connected farms producing coffee in the same area and pulling the beans together. this isn’t, in my view, considered to be classed as a single origin though. Then is a selection of beans from a single farm and the most commonly excepted definition from what i can tell, however smaller and the most specific is a portion of a farm (micro lots) where the idea is that different portions of the farm produce better coffee than other parts. It gets more complicated though.

Then it moves to how it is processed, whether it should be processed one way, or multiple ways. how it’s processed can change the taste of the coffee.

Next is how it’s roasted, again weather it should be one way or multiple ways and again this can change the coffee’s taste.

Then comes whether its been blended, You could have the single origin coffee processed 3 different ways, then pre-roast blended. Equally You could have a Single Origin coffee processed 3 different ways, but post blended after roasting.

Then comes how it’s intended to be brewed, weather it be for espresso or another brew method and the way its processed, roasted and blended will be changed to cater for this.

You can see why there is confusion with so many pathways to take, the best explanation I’d agree with is from coffee geek and is as follows:

Single Origin Roast Blended – 2010: a selection of coffee beans from a single coffee farm, processed one or multiple ways, roasted with multiple roast profiles.

This definition helps keep the spirit of promoting one farm’s coffee but it also explores the taste potential of the coffee depending on how the green coffee was processed and how it was roasted. It could also help the public understand what we in the industry know very well: different processing affects the taste of coffee, and different roast profiles do the same.

It fits the purpose I’m intending but making sure all the coffee i buy from roastery’s fits my definition of “single origin” is going to be tough to clarify I think.

Also to then take this idea and apply it to commuters, where time is of great value, The Technivorm Coffee Brewer will come into play, enabling me to serve up this amazing coffee, controlling the variables and keeping the great taste, served up as a filter black coffee immediately, making it quicker than any average Americano.

I’m really excited to see the reaction this gets when I launch and intend to test it our over the next few weeks on friends and family, hopefully it’ll be positive.

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