Kalita Wave: 22g of freshly ground coffee (medium). It’s a damn good coffee!” Ready for your enjoyment Once he was done, he served the coffee inside a lovely little cup and waited for it to cool for a bit before taking his first sip and swiveling the coffee around in his mouth for a bit before exclaiming: “I am getting caramel and panela with a super nice acidity. Nolo gave the Kalita a quick tap to make sure all the grounds were being extracted evenly and then waited for it to drain. The Modbar dispensed 66g of water at 94☌ and after 45 seconds it continued pouring water in regular bursts until it reached 350g. His first feedback after grinding 22g of coffee was: “Hmm.
He hid under the counter just for a brief moment and then reemerged ready to get the brew on. It’s always really cool seeing fancy equipment being put to use and this was no exception. Nolo getting ready to put the Modbar to good use I wonder how it will taste coming from these guys.” Nolo and his friend and business partner Pablo Caballero had recently opened their brand new café ‘Misión’ in Malasaña in the heart of one of Madrid’s coolest neighbourhoods, equipped with the only Modbar in town. Nolo took a good look at the bag and said: “Ha! We also had this same coffee a little while ago. When working with whole beans, it’s crucial to make sure to always freshly grind your coffee just before preparation because it quickly loses its aroma and old coffee ends up tasting stale and hollow. A pouring kettle but a regular kettle will also do, however it requires more precision.A clean vessel for brewing and decanting.Your favourite brew method (Kalita Wave, V60, Aeropress etc).A good quality burr grinder such as the Commandante Grinder.
Today, we are introducing our guest barista Nolo Botana from Misión Café and Hola Coffee in Madrid who got his hands semi-dirty with the exquisite Colombia, Aponte Village from Onyx Coffee Lab from our recently shipped coffee box.Īs in any good kitchen or bar, you want to be sure to have a few key items at your disposal that will aid you in preparing a delicious cup of coffee. The result will be a fresh take on each one of our delicious coffees from people who have a deep understanding and love for coffee. From now on, in addition to the recipes provided by the roasters, we will take our monthly selection of coffees to three different baristas every month and ask them to brew the coffees for us. Previously, we published a summary brew guide for each coffee box edition that we shipped using the recipes provided by the roasters. We have been making many changes to The Coffeevine over the past few weeks and months and still have a long way to go before we’re even close to where we want to be, but today we’re happy to share another installment of one of our new initiatives: The barista diaries.
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