Súťažné mlieko - competition milk
Baristi na svetovej súťaži World Barista Championship okrem iného pripravujú aj mliečne drinky. Pripravujú ich tak, aby boli krémové, prirodzene sl...
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The Crucial Role of High-Quality Grinders in Specialty Coffee: Justifying the Investment
Introduction: In the world of specialty coffee, every detail matters, and one often overlooked but critical aspect is the coffee grinder. From bust...
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Coffee Blog reviewers "blow the lid off" Coffia
We are very happy that our coffee was also included in the review of the Coffee Blog. In the competition of several excellent Slovak roasteries, it...
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Cascara, tea made from the pulp of coffee cherries is finally here
In the article you will learn: Why finally? What is Casacara How it tastes and how it is prepared Why it doesn't matter what coffee it comes from...
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Sweetness in coffee and no, I don't mean sugar
For a start a little chemistry. I promise extremely little, but we need it to be able to have fun on the next level. Green coffee beans contain a l...
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Why you don't find Robusta in our roastery?
There are a huge number of articles in the style of Robusta vs Arabica, but few of them capture the essence. This is because robusta is the salvati...
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Water is very important for the taste of coffee
Rozoznajú rôzne zloženie vody iba profíci? Čo spraviť, aby vám káva chutila tak ako v pražiarni. Jednoduché, ale aj zložitejšie prístupy na dokon...
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Coffee for $ 5661 per kilo? Which is the best coffee in the world?
In this article you will learn: Which coffee is wrongly called the best. Which coffee is really the best in the world. How to recognize such coffe...
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Are the taste profiles of coffee a fabrication?
With specialty and increasingly commonly with commodity coffees, we encounter a taste profile. It is a description of aromas and tastes that we cou...
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What is anaerobic coffee fermentation
Coffee cherries are typically processed in three basic ways: Washed Natural processing Honey processing You can read more info in our article R...
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GESHA or GEISHA
Geisha is undoubtedly the most amazing and most appreciated variety of coffee. Its distinctive aroma and intense taste, together with the lingering...
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The bitterness in coffee, why it is there and how to get rid of it
Coffee bitterness, called Astringency, is usually caused by tannins. We know tannins, for example, from some red wines, where they make you feel as...
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Old School Espresso - what to expect
My name is Coffia and I'm a specialty coffee. You will find out: Why roast me at 3 degrees and what is the difference in taste. Which preparation ...
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