Coffee Connoisseur – 4 coffeekult Coffee Fundamentals

“It is not for school, but for the COFFEE that we learn” (loosely based on Seneca)

Becoming a coffee Connoisseur with coffeekult

Can’t do it, don’t know how, don’t want to – no more excuses!

COFFEE is actually quite simple! Even if we “coffee professionals” like to talk about it complicated from time to time. Who has the basic knowledge, for the coffee will be quite easy.

coffeekult – There you will be helped

(loosely based on Verona Pooth)

Coffee Connoisseur – 4 coffeekult Coffee Fundamentals

Coffee – one for all, all for one!

30 – that’s the magic number. That’s all you really need to know when it comes to the most common coffee drinks. But it’s not just the consumers who are often unfamiliar with the subject; the staff in the catering trade are also often at a loss when it comes to it.

“Please, a cappuccino because espresso is too strong for me” – to that we say: Nonsense! Both drinks have the same amount of COFFEE, exactly 30 milliliters. If you want a “Verlängerter” or Americano, even then there are 30 milliliters of extracted coffee in it, the rest is topped up with water. An espresso (never say eXpresso to me!) or a “Kleiner Brauner,” exactly – both have espresso as the basis, with 30 ml. And how much does a double espresso have? Bingo: 2 x 30 ml!

Okay admitted. The 30 ml SHOULD actually always be like this, it’s just the basics. But if the person at the coffee machine can’t do it or does it wrong, then even the best coffeekult lesson is useless.

Do you want to KNOW more and really get to know the coffee, so not just briefly date? Well then: in the Workshop – Basic Home Coffee „Home Barista“ you will be initiated into the secrets of coffee. Secrets that actually everyone should know when he has to do with coffee. Whether in the catering industry, or at home in your own kitchen.

And then you can also call yourself BARISTA. Baristas are true coffee artists who combine passion with know-how, and so this workshop will give you not only the practical, but also the theoretical tools to be able to prepare a perfect coffee at home and to shine with knowledge about the fascinating topic of coffee. You can and may then also show off a little!

Look into the heart

“Letting someone look into your heart!” – That’s a lovely expression for when you want to truly get to know a person or deeply connect with someone. At coffeekult, you’re also welcome to take a peek into their heart anytime, into our coffee HEART! We always say that the heart in the coffee foam doesn’t make a good coffee, but many people love it, and it’s always well-received for a social media post.

Look coffeekult in the HEART and us with pleasure on the FINGER!

This is how your heart on the coffee succeeds:

First PULL, then ROLL. When drawing, air is drawn under the milk with the milk frother or steam nozzle. To do this, the steam must be just below the surface. When the volume of the milk has increased by about half, then comes the ROLLING: To do this, you dip the nozzle a few centimeters deeper into the milk, it “rolls”. Then tap the milk jug a few times on the tabletop to remove the larger air bubbles.

AND NOW THE HEART: First, pour the milk into the cup from higher up so that the milk foam gets under the crema of the coffee and a brown foam is created. Then move the spout closer to the cup so that the foam stays on the surface. Then pour the milk foam into the center of the cup until a large round circle is formed. Then pull the spout through the circle from top to bottom.

Not a heart, more like a “butt”? It takes a little practice to get the heart in the right place. Our recommendation: Don’t be a foam whisker, but rather prepare a perfect foam when foaming milk!

The coffeekult workshop “Basic Latte Art “Milk Foaming” is all about latte drinks. You not only want to prepare them perfectly, but also decorate them beautifully with a “Herzerl” or a special figure, then you are exactly right here! We will show you the basics for the art of decorating, the so-called “Latte Art”. With this creative design of the milk foam surface, you can then also score with a coffee in terms of appearance and thus give yourself and your loved ones a treat. The eye not only eats, but also drinks!

Eeeew or ewwww?

What then – is something SAUER or BITTER? A LEMON is an excellent way to explain this: Sour tastes it, if one bites into the lemon fruit flesh. BITTER tastes it, if one bites into the bowl! BITTER we taste on the tongue BACK, ACID on both sides SIDE along the tongue!

Why is this so interesting? Again and again we hear from customers that a coffee should not be SAUER, others do not want it BITTER. But often they mean the same thing, because in the linguistic usage bitter is often described as sour…

What many mean by “sour”: HELL coffee roasts have a so-called fruity, well acidic and little bitter taste. So instead of sour would be the better expression: FRUITY

What many mean by “bitter”: DARKER coffee roasts usually have a more bitter taste, which many associate with Italian espresso. Heating the coffee bean reduces the acidity contained in the bean and builds up BITTER to the same extent.

So we learn: light roasts taste rather FRUITIER, dark roasts rather BITTER.

No idea what coffeekult is talking about again? Then come over to slurp and spit – the coffeekult-Workshop “coffee tasting – cupping”.. We’ll take you on a journey around the globe. During this course, dive into new and full-bodied worlds of aromas and flavors over and over again with every single cup. Directly in our roastery, we will travel with you to countries such as Brazil, Mexico or Peru during the so-called cupping. Let yourself be enchanted by the worlds of pleasure and taste and learn to recognize and name the differences like a coffee professional: chocolaty or Nordic? Single estates or blends? It’s like a real world tour, there’s a lot to discover and experience.

OUT oft the dark!

May we tell you an open secret? Many drink BURNED coffee!

This can’t happen to you at coffeekult 🙂

What this means: at coffeekult, the bean is not roasted until it is only black and porous, because it loses many important flavors! With us you also taste the FRUIT, because coffee beans are not equal to coffee beans! There are of course differences in taste and it is a pity if every coffee always tastes only strong and the same.

Dark roasts, by the way, also almost always taste more bitter than lighter ones.

What exactly happens during roasting? The heat changes the cell structure of coffee. The cell walls of the beans break down in the process. The longer the roasting takes, the darker the beans become and the more the cell structures break apart. This breaking up is important so that the valuable substances in the coffee beans can be dissolved in water during the brewing process. With dark roasts, however, there is not much left that can be dissolved – it is simply burned.

You finally want to TASTE COFFEE the way it should be? At coffeekult you have the full range of flavors, of course!