Coffee equipment
Coffee & Chocolate
Meet the Roaster
Meet the Roaster: Kafferäven
Tell us about this month’s coffee!
We picked three coffees from Costa Rica and one coffee from three othter origins we love namely Nicaragua, Kenya and Ethiopia. Costa Rica is over reprecented because we during the last year brought home more coffee that we initially booked from Costa Rica, to help a friend in Canada whos order got stuck at origin due to Trumps trade war. We work with the sampe producers and by taking over his order, we could help him to move the coffee, and the producers to get payed, and we got more great coffee from people we respect.
Why do you love this coffee? We know how hard the people behind this coffee work, and the coffee really exhibit clearly how people, place, plant and process all take part in forming the flavour in the coffe cup.
How was it sourced? We buy all our coffee direct from producers that we have long term relations with. We shoose to work with people we see chare our values, where we have a mutual understaning of how the colaboration can benefit all.
Brew Recipe for V60
18g coffee for 280ml water at a water temperature of 98°C.
1. Bloom
Pour 30-40g water and bloom for 30 seconds.
2. Main pour(s)
Divide the rest of the water in three pulses, apply in circles to ensure all grounds are in the brew. The target finish time should be 3 minutes 30 seconds.
The important thing is to always judge your coffee by the taste, not by your technique. Only adjust your brew with intention to improve the final cup.
if your brew is to slow, it might taste harch and strong. Solution; grind courser.
If your brew is to fast, it might taste watery and dull. Solution; grind finer.
If your brew taste good, make sure to share it with someone you like.
Kafferäven
Kafferäven is a roastery in Goteborg, Sweden. We are proud of the long term relations we have with coffee professionals in producing countries.
When we started, we already had some contacts with producers and exporters in serveral origins. This allowed us to take a stand and pick the orgins where we saw potential for development or where we liked the taste profile, and parnter with producers who would mutually benefit from a direct trade.
With the great coffee they produce we can roast to highlight flavours coming from terroir and tradition and together we can celebrate the diversity in flavours in the world of coffee.
Are there any coffee trends or ideas that excite you at the moment?
How do they influence your roasting or approach to coffee?
I see a lot of new coffee markets getting excited about cofermented, infused or in other ways flavoured coffees. It makes me want to roast more washed coffee that can highlight the natural flavours from origin and varieties.