Q: What roast profile should I choose?
A: If you have an espresso machine/any pressure coffee machine at home, regardless of whether it is an automatic machine, or you plan to brew in a manual machine – to sum up, you will be brewing with pressure – choose beans from the espresso category. You can do the same by brewing immersion coffee using high temperatures – turkish, ibrik, or french press.
If, on the other hand, you have a filter, drip, or Chemex coffee maker at home, you will use drip, gravitational, or hand brew methods, make sure you choose beans from the filter category. Do the same with an Aeropress.
Q: How should I store the beans?
A: If you plan to empty the package sooner than in 2-3 weeks, leave the beans in the original packaging and close it carefully after each use. Otherwise, after opening, transfer the beans to an airtight container to keep them fresh for a longer time. Store at room temperature in a shaded place out of sight of flatmates.
Q: What does the term Specialty Coffee mean?
A: Specialty Coffee means that the coffee in the package has been assessed by a Q-grader (professional coffee sensory specialist) with a minimum score of 80 / 100 SCA and is free of defects affecting the pleasure of enjoying the brew (rotten, immature, infested with worms, broken and other such beans). When buying such coffee, we can be sure that only the best-selected beans have been placed in the package.
Q: What is your favorite coffee?
Mariusz: I prefer beans from Africa – Ethiopia/Burundi. In the morning I usually drink batch brew with a bit of oat milk, for the second coffee, I will choose a flat white on oatmeal from beans with lower acidity – like Brazil, or espresso. In the afternoon I like to drink some ‘invention’ in the V60 – odd processing or generally high acidity (e.g. Kenya or South America in anaerobic processing).
Oskar: v60 / drip is my standard at any time of the day. Favorite beans are washed Ethiopia and Rwanda in honey processing and more fruity coffees from Central America.
I prefer when beans combine flavor notes coming directly from the origin (characteristics of the region/country of cultivation + botanical variety) and well-conducted processing (classic washed coffee, or ‘clean’ natural, eventually balanced anaerobic without excessive fermentation). It’s supposed to be smooth and intense, the more is going on in the flavor, the better.
During the day I like to add espresso, here the rule is simple, sweetness + balance, so without excessive bitterness or sharp acidity, but sweet and smooth, central America (e.g. Guatemala) is the best choice here, there is chocolate, there are some delicate fruits but everything fits together nicely and does not stand out.