A visit from Australia

David Makin, the 2006 Australian Barista Champion, visited Copenhagen during the weekend. He's on a world coffee tour to gather inspiration, see different roast styles, taste lots of espressos and meet a lot of people. He's been through Portland (Stumptown), Seattle (Zoka), Vancouver (49th and Mark Prince), Chicago (Intelligensia) and now Copenhagen where I had the pleasure of seeing him again.



I met Dave at the WBC in Bern and later on last summer on his home turf in Melbourne where he and Peter Wolff from Veneziano were excellent hosts and took me and Sigga Dora out for beer and milkshakes (Yes, that's an awesome combo!). Dave came in a very close second in the Australian championship this year after Scott Callaghan and rumor has it David might compete again ;-)

David was quick to jump on the machine at our roastery and pull some shots of our espresso. The Australians in general have a rather different dosing method than us Scandinavians. They tend to up-dose quite a but, limiting the space for the coffee to expand. So naturally it was quite interesting to have him make shots his way. Our espresso was quite fresh (one week old) and came out a bit bubbly, but still had great mouthfeel. David has great skills and after pulling a few shots he completely nailed it and presented a shot with heaps of sweetness and a deep wine-like acidity.



Next David is off to London to spend some days with James Hoffmann and then he goes to Milan for the big show down there. I'm so envious of everyone who's going. Especially since La Marzocco are having their 80th birthday party, which I'm sure is going to be awesome. Safe trip onwards Dave!

Farmers Marked cancelled!

We have just been informed that Farmers Marked sadly is cancelled for the rest of the year. This is due to bad wether conditions and too much working mess in Jægersborggade. We have had some good times there and look foreward to the Christmas Marked which is on the 7. of December.
Thank you to everyone who stopped by for coffee and smalltalks we look foreward to seeing You again.

Buy our coffee directly

Today we launch The Coffee Collective Webshop at www.coffeecollectiveshop.dk

This means you'll be able to purchase our selection of coffees through a secure online connection and pay with your credit card. The fresh roasted coffee will then be shipped immediately.

The site is for now only in Danish. However, we do send to anywhere in the world. We hope it's not too challenging for the non-Danish speaking to order, but drop us an email if you need help.

The shop accepts Mastercard, VISA, Dankort, eDankort and Eurocard. Alternatively you can order through the website and pick it up at the roastery, where you may also pay cash.

GeeBeeFive

Brand spanking new. Straight outta Italy. Finished less than a week ago.

Our La Marzocco GB/5 is here.



And man, did it feel good to unwrap it. I especially enjoy pulling off the film on the outside.

We had the good people at La Marzocco do a couple of special things on this machine: 0.6 mm flow restrictors (gigleurs) gives a much slower build up of pressure and when we tested this about a year and a half ago we felt it yielded much more body in the espresso. With a bottomless portafilter we noticed less channeling in general and the shots looked nicer.

However, we also noticed that we had to flush for quite a long time (4-6 sec.) to get the temperature stable. So on this machine we have also got the new hybrid / "Pierro" group caps. These eliminates the so-called banjo tube, where water had to pass on the outside of the group, thus achieving a much more stable temperature without the need to flush for as long.



Today we pulled the first shots off of the new machine, paired with a new Compak K-10 conical grinder and must admit it's awfully exciting to taste our blend like this. Lately a lot of people in the online community have seemed to be loosing faith in espresso, but stuff like this makes me feel very excited about the possibilities in this extraction method. Now we'll start dialing in the temp for our blend.