traveling for better coffee

well it turns out I am not the only one who takes a trip to learn more about coffee and writes about it as well. The guys from european coffee trip are taking it to a whole new level. Instead of flying around the world to a third wave coffee boomtown they roadtrip Europe and all the major coffee hot spots. Their homepage already is a guide through central Europe featuring every major third wave coffee ambassador there is.
Make sure to check out their video collection too, entertaining and full of industry insights! Especially this one! Keep up the great work guys!

coffee flour

So this is actually weird and good news at the same time. Dan Belliveau, Starbuck's former director of technical services found a company that focuses on the development of coffee plant based flour. This in fact is truly beneficial for both consumers and the environment as it is very healthy and helps recycle the coffee pulp, one of the main pollutants in coffee production. Read the full Food Republic article here!
I'm totally excited to see real coffee cookies and other dishes coming up soon!

innsbruck's coffee

So what's new in coffee? For Innsbruck the answer is rather simple: Nothing!
There's literally nothing new and awesome going on in the coffee industry in Innsbruck.
Well let me explain myself...
I moved to Innsbruck a couple of months ago and since then I was trying to find a meaningful job in Innsbruck's coffee industry. The Problem is however that there does not seem to be such thing as a coffee industry in Innsbruck. There's two roasters both quite conservative. Unterberger is Austria's oldest coffee roaster but that does not mean that it is remarkably good. It more or less seems to be copying italian style coffees. And that's exactly the point!
I blame Italy for the lack of good coffee in Innsbruck. Geographically it is very close and therefore the influence is rather strong. Italy brought espresso and espresso based drinks to Innsbruck and basically everywhere you can read signs like 'real italian espresso'. Nobody seems to realise that this is not automatically a good thing. Italian espresso blends tend to be darkly roasted with a good crema and strong roast flavours. Associations with dark chocolate and nuts are intended, fruity flavours are ignored. Personally I kind of like that in a cappuccino because combined with well steamed milk it results in a rich and balanced flavour. The problem however is that only a few people here seem to be able to handle an espresso machine properly. I found two spots yet which is quite disappointing for a city with 190k inhabitants.
So I am quite frustrated and keep on searching. If you have a recommendation for me I would be so happy!

33 acres of sunshine

The Vancouver craft beer community is rich and diverse. A beer expert from BC Liquor explained to me that the greater Vancouver area is the hotspot for craft beer in Canada. And in North America it is only been exceeded by Portland. Well when talking about craft beer Portland definitely comes to mind first with 56 Breweries ranked #1 city with most breweries in the World.
The Portland metro area counts 76 breweries in total.
Regarding that, British Columbia with 71 breweries keeps up quite well.
Lots of bars downtown have adopted craft brewing and craft beers as their USPs with sometimes up to 50 beers on tap and some more different beers bottled on sale.
The Alibi Room for example stands out as one unique place to experience the young urban culture while enjoying a rich selection of regional and imported beers.

The beauty about having so many breweries spread around town is that on a hot day you can just stop by for refreshments.
33 Acres is one of the smaller, family owned businesses, located on W 8th Avenue with a nice patio and a beautifully designed little tasting bar.
A friend and I stopped by after a short bike tour and were super excited about the quality and purity of the beers served. Especially the 33acres of sunshine met our need for refreshment. A pale blonde with a fruity finish, light, easy to drink and just what we wanted.

news from home

Munich's coffee scene is less flourishing then Vancouver's in many different ways. North America simply is way more open for innovation and entrepreneurship. As a result every industry that becomes popular is a playground for entrepreneurs that are willing to give their best and test their luck.
Coffee was the rising star a couple of years ago in North America and still is. Although many of the original roasters vanished over the years there is still a strong entrepreneurial vibe that lets people open new roasters like Timbertrain or Rocanini every now and then. But on this tough and difficult market only the strong survive.
Munich is not different and currently pretty much dominated by large roasters like Dinzler or Burkhof which produce under sub brands for different distributors or coffee shops or just sell their own signature roasts to cafes.
Large scale roasting does not necessarily mean that there is a lack in quality but it definitely shows a lack in individuality and variation.
There are however some refreshing examples of highly individual and perfectly roasted coffees in Munich. The newest member in this exclusive club is Mahlefitz. Creative genius behind the concept is Sebastian Lösch a well known german Barista and Latte Art champion.
Mahlefitz focusses on the upper end of the quality scale by roasting only the finest green beans available on the german market in a special cyclone roaster. Sebastian slow roasts every batch to the exact right point where it develops its best aromas. the result is astonishing and not at all what you would expect from coffee. A bright amber color and a smooth but fruity finish are Mahlefitz's coffee at its best.

freedom of extraction

The only thing standing between a perfectly roasted and ground coffee and a pure and simply perfect beverage is the extraction.

Adding water with the right temperature, pressure, time and amount is crucial for any coffee no matter which brewing system is used. Alpha Dominche took the perfect extraction to the next level and created the so called steampunk brewing system.

What Alpha Dominche calls freedom of extraction is a high tech fully automated brewing system that is computer controlled by the Barista. The touchscreen controls let the Barista choose every detail of the extraction process and the machine is able to repeat it perfectly over and over again.
Wanna try different grounds or roasts? Adjust your brewing profile on the fly, save preset profiles and get perfect results every time.
Filters and brew heads are made from stainless steal and glass to offer the least possible alteration of the original product. This machine simply creates the perfect cup of coffee every time.

Don't get me wrong here it is not a fully automated coffee brewing system that can work without a barista. The Steampunk needs a Barista to set the brewing standards it uses. Instead of taking away the Barista it is promoting him from manual labourer to operator. It offers the Barista the possibility to precisely adjust the brewing variables in order to pour the perfect cup. Then it takes those parameters to repeat the process.
It is not a step towards automatisation, it is a step towards precision.

good wood

There are some recent trends in espresso machine production, some more obvious than other. One of the most common is the return to natural materials integrated beautifully in the designs of the espresso machines. Furnishing standard machines with custom wood parts is already common in high end shops but some manufacturers drive individuality to the next level.
They rebuild the body of the machines entirely or even bother rebuilding the technical parts. Such alterations used to be exclusive to large manufacturers.
Most of the examples seen at the event were rebuilt La Marzocco machines. But of course the real deal is an entirely new Slayer...

Parts of the Linea Classic with Strada Brewheads and a beautiful bodywork

Strada with custom body and fully teflon coated metal parts

Well... just a Slayer