Brewing with a V-60 is one of our favorite ways prepare coffee in our lab. How are y’all brewing your coffee on this lovely Monday? ☕️
Recently, at the China International Import Exposition, we had the opportunity to visit roasteries like @s_enginecoffee
and to exchange knowledge on specialty coffee production with them. #Minasul
Plants need coffee too, right?
Unheimlich fluffige Nussschokolade von Valrhona: Die Jivara 40% Milchschokolade mit Pekannüssen. Fühlt sich fluffig an und schmeckt auch fluffig. Besser kann man's nicht beschreiben :)
Hätte ich es nicht gewusst, hätte ich wohl erst mal etwas raten müssen was da drin ist. Die Schokolade schmeckt mild und wie etwas vom Jahrmarkt, teils nach gebrannten Mandeln und Karamell, teils nach Schokoladen-Puffreis und Milchschaum - irgendetwas dazwischen. Nach einer Zeit merkt man, dass sie eigentlich gar nicht viel Süße hat - aber viel Fett. Sie ist weich, luftig und ganz leicht knusprig (aber gottseidank noch nicht so eklig schaumig wie das mit Pekans machmal passiert) und der Geschmack etwas verschleiert. An manchen Stellen kommt das Karamellige etwas mehr durch und teils auch leichte dunklere Röstung. Davon könnte es aber ruhig mehr sein, einfach mehr Intensität.
Fazit: Vielleicht nix für die größten Gourmets, aber hat seine Pluspunkte. •
#chocolate #schokolade #chocolateoftheday #pecan #pecannut #pekannuss #nutchocolate #singleorigin #cocoa #milkchocolate #finechocolate #tasty #fluffy #sweets #snacks #nuts #dessert #foodreview #chocolatelover #chocoholic #chocolatecollection #schokomanie
It’s Monday, folks. I know you wish you were at home instead of at work, but you woke up this morning and made it to the office anyway. And that’s a victory itself. Count your victories today, no matter how small. You got this! Slay your Monday! ⚔️🤜🏽💥
Presenting the perfect addition to your Thanksgiving dessert table. A simple and delicious No-Bake French Silk Pie made with our #singleorigin
Bulk Broken Bars! For a unique twist, use our Dark Chocolate + Coffee CollaBARation™ Bar to take things 🌟even more🌟 over the top. Find the recipe in the @cupofjo
archives (link shared in our stories!) & shop baking chocolate and more at askinosie.com.
This week’s #CoffeeOfTheWeek
is a Guatemalan Bourbon from Finca San Sebastán in Antigua, a farm we have been trying to acquire coffee from for a while! Mario Falla’s farm, sits at between 5200-6000 feet above sea level. Bourbon is not the most common variety these days throughout Antigua, but this cultivar offers sweet, concentrated flavors due to its relatively low yield, somewhat small size and its high elevation. Want to learn more about this coffee and the farm? 🇬🇹 ☕️Go to the link in our bio. #Roastmasters
Although we love seeing your smiling faces for coffee, we absolutely understand that coffee at home is a ritual everyone should enjoy. That’s why we are excited to announce that our first home brewing class is coming up on December 13th, 2018!
In this class you will learn about:
1. The four primary sensory aspects of brewed coffee
2. The six essential elements of brewing
3. The three main stages of the brewing process
4. The general rule of optimum extraction
5. The different brewing methods: full immersion, pour over, vacuum
This class is FREE but space is LIMITED as we will be practicing brewing methods and have limited equipment. Sign ups are live, but we are providing early signups for Whole Bean Subscribers for the rest of the week and then to the public next week.
If you have not had a chance to sign up for the subscription, we encourage you to pursue that in our bio. Only 4 slots left!
Big thanks to @meg_buhler
for letting us record her siphon in the making 😁
What are you drinking to start your week the right way? ☕️ #Sintercafe
The calm before the storm 🏁
It’s Thanksgiving week! Get your orders in by Wednesday morning for pre-Thanksgiving delivery (local delivery only)! Order at perituscoffee.com/shop.
Join us Friday from 8-11am at the roastery for a free drip coffee with the purchase of any bag of coffee ☕️
Trained staff are able to execute their tasks more knowledgeably and skilfully☕Yet there are also many other benefits that employers, from café owners to head roasters and farm managers, often overlook. Read on to discover what benefits are those👉🏼Link in bio! #PerfectDailyGrind
These hands belong to Hector Jojoa, coffee producer at Madrigal farm in Colombia. Previous to his involvement with coffee production, he was growing fruit and vegetables. He was then taught by food engineers how to properly produce coffee and built everything himself. From coffee patios, green house tents, fermentation tanks; he even brought in European bees to polinate flowers. These hands do a great job, the whole farm is perfectly managed. It is an honour for us to work with dedicated people like Hector. #49thparallel