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60 Cups of Coffee - Short

On Coffee with Jeff a while back I showed a trailer for a film called 60 Cups of Coffee. I had no information about this film, I just stumbled across the trailer while looking around YouTube. It turns out is was a short, 8 minute film, a very interesting one, that you can find on YouTube.



Directed by David Andrew Ward and Writen by Robbie McCallum, this short film stars Jerry Broome, Kelley West, John Cadenhead, Larry Purtell, Bill Flynn, Julia Park, Kyle Infante and Mathew Greer.
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Happy Holiday from Jeff

Whatever you celebrate this time of year, the while staff at Sunday Morning Coffee with Jeff wishes you a happy one.
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Coffee With Jeff Season 2 update

I've bot been posting to Coffee With Jeff in any timely nature. The fact is, I am getting ready for season two, which will be coming January 3. A good friend and wonderful artist, Dave Metzger, is in the process of creating a logo for me. This is version 2.

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Lego Jeff is Coming

It's Coming Soon!

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Christmas time



Just a brief note on our opening hours around Christmas and New Year.

The Roastery & Office will be closed from Wednesday 23rd of December untill Sunday 3rd of January both days included. This also means that the webshop will be closed in the same period.

Our Coffee Shop will have the following opening hours:

Wednesday 23rd 7.30 - 17
Thursday 24th Closed
Friday 25th Closed
Saturday 26th Closed
Sunday 27th 10 - 18
Monday 28th 10 - 19
Tuesday 29th 10 - 19
Wednesday 30th 10 - 19
Thursday 31st 10 - 16
Closed Friday 1st of January

From Saturday 2nd of January 2010 the opening hours are normal.

Edit: Very last webshop orders before Christmas will be sent out tomorrow with a special delivery. Orders in before noon tomorrow should have a good chance of making it before Christmas (in Denmark only).
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Gløgg Recipe 2009

We interrupt all the seriousness of coffee related discussions about quality and Direct Trade and whatnot with a little update on 'that other warm favourite drink of ours': Gløgg!

Some of the readers are probably familiar with my old recipe for Gløgg which lately has been makings its rounds on Twitter. But that was 2007 and since then I've been trying to improve on it and make the recipe a little more exact.

You can find many recipes for apple or white wine gløgg online, but I am all in favour of red wine gløgg personally. I do love the occasional apple gløgg or one with white wine and white port, but not when I make it myself.

So, here is this years version of traditional Danish Christmas Gløgg.

To explain, you must first make an extract of all the spices, which you have to make at least the day before - but this can also be made up to a couple of weeks before. If you make a big portion you’ll have for several days of gløgg-happiness!


Extract

1 litre of water or red wine (I’ve used both with success)
8 whole Cardemom seeds
8 whole Star Anise
5 Cinnamon sticks (just 3 if they are really long)
10-15 Cloves
15-20 Pebbercorns
1 Bay Leaf
1 cm³ Ginger (fresh or a little more dried)
1-2 Lemons (just the peel)
1 Orange (peel and juice)
½ Vanilla pod (or just ¼ if it’s a good quality)
1 dl. Dark Brown Sugar (the sticky Danish Brun Farin is the best)

Optional:
Allspice
Juniper
Nutmeg

Crush all the spices slightly and boil them with the lemon and orange peel, orange juice, vanilla and sugar. Let it simmer with the lid on for half an hour. Put aside and cool down and keep refridgerated. Sieve just before use.


The day before you’re going to make the Gløgg cover about 2 dl. of raisins with dark rum.
You’ll also need to scald the same amount of almonds, remove the peel and chop them in small sticks, but this can be done on the same day of making the gløgg.

Gløgg
Use approx:
0,5 l. of the extract to
0,75 l. of red wine (one bottle).
1-2 dl. Port Wine
Add the almonds, raisins and rum and heat up gently.
½ dl. Blackcurrant concentrated juice.
½ dl Cointreau or Grand Marnier
Some snaps, cognac or more dark rum if you feel up for it.

Sweeten to taste with more Dark Brown sugar, muscovado sugar, blackcurrant juice or honey. The balance is important. It should be sweet but not too sweet.

The Gløgg must never boil! But it should be really warm when it’s served and you should feel a good buzz from just inhaling the scent :-)


Merry Christmas everyone!
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1# Vlog Husten und Zensurbalken

So, I went looking for something interesting for this morning and I was looking a video blogs on YouTube. I came across this one. Immediately I realized I don't understand a thing this girl was saying. Why? She German! "Next!" I thought.

Wait! As I watched, I found myself being fascinated. There apartment could use a little cleaning and I did hear her mention Harry Potter. Check it out, it's only a couple of minutes long.

Oh, and there is nothing to do with coffee in this blog.



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Thoughts on developing Bean quality

After just having released our new espresso blend, we thought it would be a good time to explain a bit about how we try to optimize bean quality.

One of the founding ideas of TCC is to continuously try to develop and challenge coffee quality.

Two central questions arise when you want to implement this idea into real life for example in finding the right roasting profiles. What Method should be used for analyzing quality and against which quality standard should you evaluate the results of the analysis.

If we start with the last first. A central dilemma for us is always: should we evaluate a given flavour profile against what we think is the best or from what we believe our consumers would prefer?
In our new espresso we really love the cleanliness, the elegant sweetness and especially the fragile aromas from Kiawamururu. But Kiawamururu also has a high acidity which we used a lot of energy trying to balance. We think we found a really good balance but we know that some people might find the acidity too high. Whatever we tried with different blends or roast profiles to lower the acidity also killed the fragile aromas. Therefore we chose to go for our own preference instead of what we would believe might have a broader appeal to the consumers. We believe that if we want to contribute to the overall development of coffee quality we need to show what we think is the best possible. Then afterwards we can have a dialogue with open minded consumers about these qualities and how they/we perceive them. So for the espresso we choose the version with the fragile aromas and a distinct but balanced acidity.

Regarding which method to be used for evaluating quality it depends on which brewing method the bean is meant for. If it is meant for espresso we always develop from tasting the brewed espresso. This is probably the most complex brewing process and therefore we always taste lots of shots on a process that can take weeks to try to statistically minimize the influence of brewing differences. It is necessary to taste the espresso like this since espresso as a drink is completely different from Brazilian cupping - our otherwise preferred sensorical method of analysis. Brazilian cupping is developed to minimize the influence of the brewing method itself on the sensorical analysis of the coffee flavour. The method is very easy to repeat and the fewest possible factors play in. Therefore if one wants to analyze the sensorical quality of the coffee bean itself this is the only serious way to do it.
One could argue that using french press would be closer to what the gourmet coffee consumer in Denmark experience at home and that therefore this would be the method to be used when sensorically analyzing bean quality. Our first claim against this would be that French Press is not giving as “honest” an impression of a given coffee as Brazilian cupping is. French Press is covering up some flavours and enhancing others as compared to cupping. We believe that cupping gives the best possible impression of the beans full flavour profile and that’s what we are looking for when we evaluate bean quality.
If we as roasters optimize the bean quality then it must be the challenge of the person brewing the coffees to get the full flavour out of the beans. This is also how we work with different brewing techniques (except from espresso) in our coffee shop. We compare the resulting flavour profile from for instance Finca Vista Hermosa in French Press or Aeropress to what we experience in cupping. Respecting each brewing techniques unique characteristics we try to adjust the brewing parameters to come closer to the particular flavour profile of for instance Finca Vista Hermosa in cupping. That was also why we started to skim the French press before pressing down the piston because we compared it to cupping where you also skim the coffee.
You can say that the dry aroma and the flavour at the cupping table are kind of goals of which flavours we as baristas struggle to try to get out in the cup. Therefore if you know a coffee is working very well at the cupping table but it doesn’t in for instance the french press you need to improve your french press technique. Or if you experince very fragile aromas in the dry aroma that does not come through in your brewing it is also a hint to try to improve the brewing technique.

Finally we actually believe that both drip brewing and Aeropress are very good brewing methods (if done carefully) and especially Aeropress is really picking up fast as ahomebrewing method amongst our costumers. It would therefore be wrong of us to optimize our beans to only one of these methods for instance French Press.

To sum up how we work when trying to explore what coffee can be and not just how it should be. We develop what we find is the most interesting flavour profiles and optimize the beans for either espresso brewing or Brasilian cupping. In the last case we trust the barista will do their best to full fill the potential of the bean with whatever brewing method they prefer understanding the advantages and limitations of each method. We then gladly go into a dialogue on how to improve quality.
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Too Much Coffee - A film

This is a nice short film from the MulveHill Pictures. They are a group of students who are doing comedy. Trust me, you'll really enjoy it!

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Keep Me Up, Coffee on Ukulele

This is part of the Ukulele Underground. A girl named Abby, known as YouTube as AG3716 who wrote "My entry to CoffeeMate and CoffeeJunkee's Ukulele Coffee Coffee Contest. This is also my very first video and thus, my first ukulele video contest. I'm not much a singer and I haven't been playing the ukulele for too long, either, but hope you enjoy anyway! :)"


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A Song about the Importance of coffee

I was searching around Digg when I came across this song. It is in French, but it doesn't matter, the meaning is there and anyone who drinks coffee and works in a cubicle will relate. Enjoy this wonderful coffee song! It's called "Les mefaits du cafe" and the YouTube discription says "le café rend fou Crédits à S. marguerite & E tarascou (anim) Oldelag et Mr D (chanson)"



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Barista Courses

Two more home barista courses are now available on the webshop.

February 18th and March 17th.

http://www.coffeecollectiveshop.dk/shop/kurser-6c1.html
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No Coffee Show today

This is my first weekend since back in early February that I am not producing a weekend "Coffee with Jeff" episode. New shows will begin on January 3. It will be every other week, giving me more time to produce a better show.

I'm still looking for people to contribute. Email me if you are interested. Underbelly5@gmail.com.

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Don't blame the Coffee

See, this is just the kind of thing that gives coffee a bad name. Every anti-coffee group out there is going to pick this story up and before you know it, the media will be all over it. This will be followed by a stupid knee-jerk reaction from some politician looking to gain a few votes.

Look, I'm all for the safety of teachers, I really am. Back in my school days, I remember a few that I actually liked. Yes, the well-being of our education system is at stake. I realize that, but at the expense of coffee? Look, seriously, we start making laws against coffee and what will that lead up to? Think about it. Millions of overly cranky people sitting in traffic without their morning brew. You just think about the consequences!

So write you local politician and demand the right to drink coffee in the morning.

Remember, Coffee doesn't kill people, people kill people!


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Coffee with Steve Adams

Don't know who these people are or what this is about. I do know that I see a bass guitar and a cup of coffee, so that's all right. On youtube, it is written, "Zach and Steve discuss coffee among other things, after Zach sneaks up on Steve w/ his new handheld camcorder." I guess that says it all.



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Beelzebub the Hamster Cartoon

I always like to recommend original entertainment on the internet,Found this real entertaining cartoon. It'd from Keentoons and is pretty funny.



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A Biased History of Coffee

I used a small section of this video blog on Coffee With Jeff. It's from a young man who has a channel on YouTube called HomeStarRunnerTron. He list his name as Skye and he's 16 years old. This is not your normal history of coffee, entertaining, bizzare and sometimes hard to understand.



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Caffeine Addiction Part 1

There are so many things wrong with this video. First, what is that this girl says she is drinking? That's not coffee! Hey lady, here is Uncle Jeff's advice. First, get a automatic drip coffee maker, preferably one that grinds beans, by some 8 O'Clock coffee (Abviously beans if you have a grinder, ground coffee if you don't. Next, MAKE YOU OUN FREAK'N COFFEE!

She titled this video "Slave To Starbucks - My Caffeine Addiction" Slave to Starbucks, yes, Caffeine addiction - no.

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Frank Sinatra's The Coffee Song on Ukulele

What happens if you put three great things together, Coffee, Sinatra and the Ukulele! You get this, which was part of the YouTube CoffeeMate and CoffeeJunkee's contest.

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best of Coffee in 2009

Here is my worthless year end clip show of the Sunday Morning Coffee with Jeff extravaganza from Gurnee, Illinois. Not worth watching but it was Thanksgiving Weekend so I really didn't have time to put together a proper show. Peace!



The History of Coffee Pt 1

Broken Hearted Toy

The Free Sound Project

Okemos Brewing Internet Radio

Zecom Radio
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Enforcer Music

Slim Rughead and the Texas Hangover

Goin' South

Willinois Nation

Wicked Whimsy Studios
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Christmas Deal

Aeropress + 250 g. Esmeralda Special + mineral water.

Get it here.

Hacienda La Esmeralda Special is a remarkably aromatic coffee. We find those floral aromas come out very well when brewed on the Aeropress. (With each Aeropress you get a note about our brew profile).

The water quality is extremely important for bringing out the aromas. Especially in the Copenhagen region the water is very hard and the calcium in the water eliminates a lot of the organic acids that bring these bright aromas. So we've included half a litre of mineral water in this package so you'll be sure to experience this difference to tab water. We hope you'll choose to spring for some mineral water for the rest of the coffee once you've tasted it.

This offer runs until Christmas.
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New Espresso Blend

Thursday we're launching our new Direct Trade Espresso Blend.

From the early days of The Coffee Collective it has been a goal for us to have a Direct Trade Espresso. We're therefore happy to finally have our espresso blend 100% Direct Trade.

The new blend builds on the base from before: Daterra Sweet Collection and Finca Vista Hermosa. But in stead of the Idido we've now found a great espresso roasting profile for the Kiawamururu from Kenya. We've managed to balance the acidity without loosing the fantastic floral aromas.

The taste is clean and very sweet with an elegant acidity. Marcipan and chocolate base notes and subtle top aromas of black currant and gooseberries.

Come by all day Thursday for a free espresso at the coffee shop!
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Where's the Chapstick? The Video

Here is the complete, "Where's the Chapstick" video from a lady named CrazyTrumpeter.

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Allen's Coffee House Part 1

This is the first draft on Allen's Coffee House. Needs a bit more comedy

Part One - Draft One

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How to Get Clips off YouTube

I've been asked many time how I'm able to get these clips off YouTube. At first I used a programs called TubeTV. This is a web browser that connects with YouTube and let's you have any clip. I believe this application is for Apple only. I did have a lot of problems with it, however. The main problem is the losing the sinc between audio and video.

So, after a little more research, I found this site KEEPVID. On this site, you just enter the YouTube URL and it will give you a few options for downloading. Usually you get a low-res flv option and a hi-res mpeg option. Sometimes you get lucky and get a really hi-res option. I think it depends on how the video was uploaded to youtube.

Here is the Link
KEEPVID

I might add that I don't know any of the legal aspects of downloading off YouTube. Download at your own risk!
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Message for the Housewives of the 1950s

I have used this commercial for Coffee with Jeff a while back. It's those Folgers, wife can't make a decent pot of coffee. On The Consumerist website, they have a short article about one of those commercials. It's called:

If Yours Isn't Good Enough, He'll Get Some At The Office
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Download 30,000 free ebooks


I thought the idea of free books was interesting enough to share with the Sunday Morning Coffee Nation. This is a site called the Gutenberg Project.

Project Gutenberg is the first and largest single collection of free electronic books, or eBooks. Michael Hart, founder of Project Gutenberg, invented eBooks in 1971 and continues to inspire the creation of eBooks and related technologies today. - From the Gutenberg Website

Everything on the site is free, since all material is public domain. They do take donations.

Check out the Gutenberg Project!

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Coffee with a Little Rock!

Another classic episode of Sunday Morning Coffee with Jeff! That's right! This time we look at Rock and Roll and the Arch Hall, Jr. film, Wild Guitar! Also, I give a short history lesson about the Turntable. iPod? Who needs an iPod? Also, Willy goes to check out Goin' South!



Broken Hearted Toy

The Free Sound Project

Okemos Brewing Internet Radio

Zecom Radio
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Enforcer Music

Slim Rughead and the Texas Hangover

Goin' South

Willinois Nation

Wicked Whimsy Studios
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Give the Gift of Coffee

Yes, you can help Coffee with Jeff and get a great gift to give this holiday season. Click on the logo and look at the Mystic Monk Coffee selection



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The Worlds Weird Coffee Cups

Check out these weird coffee cups at techno2day.com.

Weird Coffee Cups!
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Everything You Ever wanted to Know About Coffee

And More!

I came across this site through Digg. If there is anything you wanted to know about coffee, check this site out.

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Mystic Monk Coffee Now Available

You can help Coffee with Jeff, financially, by buying Mystic Monk Coffee! Try some today!



Click on the banner to be taken to the Mystic Monk Website!

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Want to Make a better Cup of Coffee?

If you are like one of these insecure housewives who can't please your man by making a good cup of coffee . . .



First thing you should do it seek some help and find out why you so submissive, next, tell your husband to make his own damn coffee! But if your concerned with you coffees taste for your own benefit, or even both your benefit Life Hacker has the Top 10 Tips and Tricks for Better Coffee.

You Can Read that by CLICKING HERE!
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The Medical News - Caaffeine Help Memory

I read his story about how researchers tell us that Caffeine helps the memory. I drink lots of coffee and my memory is crap! Am I the exception to the rule? Anyway, if you want read it for yourself.

Perk up that memory with some caffeine
30. November 2005 15:30
It seems brain scans confirm what coffee drinkers already know - that caffeine gives the brain a boost.

Austrian researchers say the scans show that caffeine found in coffee, tea, soft drinks and chocolate stimulates areas of the brain governing short-term memory and attention

Read the rest by clicking here!
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Coffee With Jeff

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A Lion Needs Coffee


I was just going through some pics I took at the Brookfield Zoo in Illinois a few years back and I thought that this cat could use a cup of java. Actually, if I remember right, it was like, 110 degrees out that day.
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Relax With a Cup of Coffee


So you wake up with just enough time to get ready for your day and get out the door with a travel mug of coffee, or you grab a paper or Styrofoam cup from the drive through at McDonalds or Starbucks. The cup next to the computer in the little cubicle is cold before it is half empty

People, this is not what coffee is about!

If you feel stressed out, if you are the verge of a nervous breakdown, and if the world seems to be coming crashing down on your shoulders, than I’ve got something that might help.

Wake up at least a half hour early, preferably an hour and spend some time with a cup of coffee. I mean, really relax with your cup of coffee. Don’t turn on the television but get something to read, a good book. Not the newspaper! Well, OK, the newspaper is all right as long as the news of the day doesn’t upset you. Read the sports of something.

The important thing is just to relax and not just on the weekend! Personally, I use a hot cup of black coffee with a little sugar. I guess tea would work as well!
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Pure Coffee Blog

I came across a nice blog called Pure Coffee Blog. Run by ill he reviews coffee and coffee shop out on the east coast. Give it a look

Pure Coffee Blog
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Margaret Hamilton for Folgers

Yes, back in the early 1970's, Margaret Hamilton, the Wicked Witch from The Wizard of Oz, started in a series of Folgers commercials. I used on in my last Coffee With Jeff, but I thought I'd share another one. Classic stuff!

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Halloween Coffee

Boo! Ok, so my Halloween show is a day late! Big deal. It's not my fault that Halloween was on Saturday, not Sunday. Anyway, hope you all enjoy this.



Broken Hearted Toy

The Free Sound Project

Okemos Brewing Internet Radio

Zecom Radio
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Enforcer Music

Slim Rughead and the Texas Hangover

Goin' South

Wicked Whimsy Studios
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Folgers Coffee Matchmaking Commercial

You know ladies, if your goal is to attract a man so shallow that he might not date you a second time because you coffee taste like crap, you should use Folgers. That's right, the insecurities in this girl are so bad that she turns to an older couple for advice on how to make a good pot of coffee.

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Coffee Shop In Trouble For Serving Nakedness

Allegedly, a bikini baristas coffee shop in Everett, Washington, had it's girls selling more that coffee. It seems that for a small price, they would show you all of themselves. I've never seena coffee shop like that!

 
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Coffee While Driving!

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New Coffee School and more Seats

Tomorrow (Friday 23rd of October) we will host a small reception to celebrate our new training space, office and seating area. We have been working for a while now on expanding into the location next door. This means that we will have 12 more seats in the Coffee Shop since we have moved our office in to the new rooms. Next door we have also made a room dedicated as Cupping Lab and Coffee School.

Please drop by for a chat, a coffee and a glass of bubbles between 16:00 and 18:00.

Casper putting up some of the last shelves
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Rock'em Sock'em Robots Commercial

I used this commercial for Rock'em Sock'em Robots in the latest Sunday Morning Coffee With Jeff. I believe I edited it down a tad, so I thought I'd put the full commercial with a little information about this iconic toy.

Originally designed in 1964 by Marvin Glass and Associates, a Chicago based toy design and engineering firm, it was later acquired by Tyco Toys, and Tyco Toys was acquired in 1997 by Mattel, Inc, which still sells the toy.

The name of the robots are the "Red Rocker" and the "Blue Bomber" and are controlled by a pair of joystick style controllers. Rock'em Sock'em Robots is a two player game in which the object is to hit the head of the opponents robot in just the right place to make it's head "pop" off.

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Radio P3 News on Fair Trade / Direct Trade

On the news at 3 pm they had a few comments on Fair Trade also mentioning Direct Trade. You can here the news in danish here
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Direct Trade Coffee Break

Tuesday October 20th the Fair Trade organization stages a national Coffee Break. Sometime between 8.00 and 20.00 you are encouraged to have a Fair Trade coffee break.

While we fundamentally support the idea of securing a minimum payment to the farmers, we thought it might be high time to talk a little about some drawbacks of Fair Trade.

On one hand it is great to see a national event to support Fair Trade but on the other hand this also indicates that Fair Trade now is way beyond the grass root level and has moved in to the marketing departments.


James Hoffmann recently wrote a great piece about his frustrations with the Fair Trade system also pointing out some marketing abuses of FT. We recommend you read it.


In Denmark the Fair Trade organization often states that Fair Trade secures the Coffee Farmer a minimum payment. But to our knowledge in practice what is secured is a minimum payment to the Exporting Cooperative. The Export Coop buys the coffee from the Producer Coop at a more or less regulated prize. The Producer Coop buys the cherries from the Coffee Farmer at a prize which Fair Trade only demands is democratically fixed. One could question if this is securing a minimum payment to The Farmer in countries with young or weak democratic traditions?

In the other end of the coffee chain, the marketing value of Fair Trade has led to a kind of Fair Trade-paradox:

Companies who market themselves as "Ethical" by selling Fair Trade labelled coffee make more money selling Fair Trade products than they do on comparable products. Importers, Roasteries, Distributers, Supermarkets etc. who sell Fair Trade coffee add their percentages - also to the premium. So when you see the price difference in the store between a Fair Trade certified coffee and a regular coffee that price difference is not the price difference to the farmer. Hence these companies are actually keeping demand for FT coffees down, because of that higher price.

Fair Trade could with James words be "the absolute minimum expected of any company", but lasting sustainability needs more than that. That's why we are working with Direct Trade instead. Read more about our Direct Trade model here.

So the whole day Tuesday we'll be giving out samples of freshly brewed, french pressed Finca Vista Hermosa - a coffee we paid twice the Fair Trade minimum price for, directly to the farmer.

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Drop Coffee Video

Alexander Ruas from Drop Coffee in Stockholm sent us a link to this video:

This morning we were treated to a sample session of Aricha by the Coffee Collective @ Drop Coffee.
Same coffee, same brewing method, same amount of water. First cup used 15 grams and the second cup used 17 plus a little coarser grind!
We were joined by swedish Cupping Champion Per Lindberg!


Thanks for the link Alexander!
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Coffee With a Robot Monster

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Looking for a New Coffee?

Are you waking and the morning cup of coffee isn't providing you with the bang is use to? Have you got to the point where you are not excited by your morning brew? Looking for something to replace that Folgers or 8 O'clock? I've got a website that might help. Try going to The Coffee Review website, The world's largest and most respected coffee buying guide.





The Coffee Review
Website features Kenneth Davids, a Coffee expert, author, and co-founder of the Coffee Review, oversees all cuppings and regularly contributes a feature called Cupping with Ken Davids.

Give this site a look.

The Coffee Review Website


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Miss Cleo (aka Youree Dell Cleomili Harris)

I used part of this scam commercial on one of my Coffee With Jeff shows. Here is the whole thing.

If you don't remember her, she was a failed play write and actress who changed her name to Miss Cleo, adopted a fake Jamaican, and joined Psychic Friends Network.

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Morning Coffee makes Karen happy.

Karen, a young lady and comedian, who does a series of vlogs on YouTube, made this amzing funny video about things she hates. You can visit Karen's page on YouTube.

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Coffee in the Morning (original song)

I'm thinking about contacting this guy and see if I can use this song for the closing of Coffee With Jeff episodes. Let me know what you think? It's by a fellow named Benison Choi.

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Madbrev

The following is a newsletter in Danish by food writer Maria Holm and photograper Maria P. Each month they do a "Food Letter" and this month we are proud to be featured. To read it in it's original place visit the Maria P website


Efteråret er over os og hvad er bedre end at lune sig inden døre med en kop kaffe? Det skulle da lige være at lune sig med selvsamme kop kaffe – fra The Coffee Collective naturligvis – og sludre om simreretter, fødselsdagskagebord og nye kogebøger imens!

Marie og jeg har haft drøntravlt både med dette og hint. I sensommerens løb har vi fotograferet/redigeret/tekstforfattet endnu en Claus Meyer-bog, som rammer boghandelen om en måneds tid (uhm nam, brød, boller og flere kager til fødselsdagskagebordet). Jeg har skudt cooking-katalog for Magasin og knipset Elle-sider. Og Marie har blandt andet skrevet små madhistorier til de københavnske skolebørn og deres madpakker og lavet PR for madmessen eat09 i Øksnehallen.
Nu venter nye spændende (mad-) opgaver forude – og ligger du inde med en af slagsen, så tøv ikke med at kontakte os. Gode ideer er altid velkomne og skylles ned med en kop tår kaf’ i den grønne sofa på Nørrebro (og vi har helt styr på brygningen af den, for vi har nemlig læst guiden ’Sådan brygger du den perfekte stempelkaffe’, som du finder nederst i dette madbrev).
Bedste hilsner Fra Maria P og Maria H




HVEM The Coffee Collective er et kombineret mikroristeri og kaffebar med base på Nørrebro i København. Bag kollektivet står fire unge baristaer med grums på hjernen – mød Peter, Klaus, Linus og Casper i den brune bog herunder :-)

HVAD The Coffee Collective laver verdens bedste kaffe! Betegnelsen ’Verdens bedste’ er som regel en floskel, men i tilfældet TCC, er der hold i retorikken. Kollektivet tæller nemlig en World Barista Champion 2006 (verdenmester i barista-kunst), en World Cup Tasting Champion 2008 (verdensmester i kaffesmagning) og ristemesteren bag VM-guld-espressoen 2006. Og så er der adskillige DM’er og nordiske mesterskaber oveni hatten. Du har ikke smagt en cappuccino, før du har bestilt en hos The Coffee Collective! Get ready to be rocked … (og tag det fra et par madfinker, der har nedsvælget adskillige af slagsen!)

HVOR Besøg The Coffee Collective’s risteri og kaffebar på Jægersborggade 10, 2200 Kbh N og tjek hjemmesiden www.coffeecollective.dk hvor du også kan shoppe de besungne bønner.


PS Scroll ned i bunden af madbrevet og få kaffekollektivets guide til brygning af den perfekte stempelkaffe.




BRUN BOG


    
PETER DUPONT

Alder: 35

Kaffe-erfaring: 11 år

Rolle i kollektivet: ’Direktøren for det hele’

Hvilken kaffe byder du uventede gæster?


”1 år gammel kenyansk testristning, hehe! Den er stadig fantastisk.”


... og dig selv?

”La Esmeralda (TCC’s superaromatiske kultkaffe fra Panama, red.) brygget med kildevand på stempelkande.”



LINUS TÖRSÄTER

Alder: 36

Kaffe-erfaring: 4 år


Rolle i kollektivet: ’Den kreative hjerne’


Hvilken kaffe byder du uventede gæster?

”Tit enten Idido (TCC’s etiopiske kaffe – den med den vilde jordbær-aroma, red.) eller espresso på mokkakande – enten med mælk til eller som americano (koncentreret kaffe med kogt vand on the side, red.).”

... og dig selv?

”Finca Vista Hermosa (TCC’s rene og ekstremt velafbalancerede Guatemala-kaffe, red.) på stempel”.


    

    

KLAUS THOMSEN

Alder: 29

Kaffe-erfaring: 9 år


Rolle i kollektivet: ’PR-manden’

Hvilken kaffe byder du uventede gæster?


”Jeg har altid Finca Vista Hermosa (TCC’s rene og ekstremt velafbalancerede Guatemala-kaffe, red.) liggende. Jeg brygger det på Chemex (en simpel filterbrygger, hvor man selv hælder vand på bønnerne, red.) og med kildevand. Jeg laver sjældent kaffe på den store, fancy espressomaskine derhjemme.”

... og dig selv?

”En søndag hvor jeg har tid til at nørde, laver jeg espresso på vores egen blanding, som lidt er hjertebarnet. En lækker cappuccino og en espresso – et sæt.”




CASPER ENGEL RASMUSSEN


Alder: 28

Kaffe-erfaring: 7 år

Rolle i kollektivet: ’Ristesvend’ (Peter er ristemester)


Hvilken kaffe byder du uventede gæster?


”Pt. Ndaroni (TCC’s ’gamle’ Kenya-kaffe, red.) på stempel – den fungerer godt med Nørrebrovand ... La Esmeralda (TCC’s superaromatiske kultkaffe fra Panama, red) har jeg sgu ikke råd til!”

... og dig selv?

”La Esmeralda på Aeropress (det nye, hotte barista-tool, der ved hjælp af lufttryk brygger kaffe på 1 minut, red.), så absolut.”

    


SÅDAN BRYGGER DU DEN PERFEKTE STEMPELKANDE
- Start med at vælge en god, friskristet kaffe. Kaffeposen bør være mærket med ristedato samt producentens og risteriets navn – det er en indikator for god kaffe og en fin reference at vende tilbage til, hvis du finder en kaffe, du godt kan lide. Kaffebønner kan holde sig 3 måneder i lufttæt emballage og 2 uger efter åbning.
- Kværn den mængde bønner, du skal bruge, og kom dem i kanden. Hovedreglen er: 60g bønner pr liter vand, så 50-55 g er passende til en 8-koppers stempelkande. Husk at bønnerne skal kværnes groft.
- Brug kildevand til at brygge på. Kildevandet fremhæver aromaerne i god kaffe – men afslører omvendt en dårlig kaffe, så det stiller krav til kvaliteten
- Kog kildevandet op, og lad det køle ca. 1 minut, til temperaturen er faldet til 90-95°. Er vandet kogende, branker det de flygtige aromaer, og kaffen bliver mere bitter og mindre aromatisk.
- Hæld vandet på bønnerne, og lad kaffen stå i 4 minutter uden at sætte stemplet på.
- Rør rundt i kaffen med en ske, så brygningen stopper. Efter ½ minut er grumset faldet til bunds. Fjern nu skummet på toppen med en ske. Skummet er ’tørt’ og bittert, så der er ingen grund til at presse det ned i kaffen.
- Sæt stemplet i kanden, og pres det stille og roligt ned. Så er kaffen klar!






KONTAKT
Marie Holm • 20 92 52 33 • marie.madskriv@gmail.com


Maria P • 26 22 16 13 • maria-p.dkmail@maria-p.dk






Bliv fan af Madbrev'et på facebook


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Carl Sagan on Astrology

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Darker vs. Lighter Roasted Coffee

There a several differences between a darker roast and a lighter one. I divide the taste in the cup into the flavors in the coffee and the roast flavor(similar to the char taste of BBQ or broiling, producing carbonic acid). The darker the roast the more "roast" flavor will be in the cup. There are also various flavors in the coffee that will be stronger or more subdued depending on the degree of roast. Coffees that have fruited
(berry, stone fruit, apple, lemon, ginger and or nutty flavors (depending on the origin and varietal and type to processing)will shine at a lighter roast while chocolates will stand out more at medium to slightly darker levels. Vienna and French roast levels will be dominated by "roast" tastes. The quality of the coffee beans is much more important in light roasts. The growing conditions, care in picking and sorting, insect damage, molds, care in processing, handling, shipping, storage etc. will all effect the final quality. These are called defects in green coffee beans. Many beans are only dark roasted to cover up the defects in the beans. Light roasting quality beans takes much skill but when done properly yields a fantastic cup. I highly recommend trying lighter roasts from a quality Roaster.
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Nordic Barista Cup 2009 Iceland Day 3

Day 3

On the last day we got up at 6 AM to eat breakfast before going on a sightseeing tour "the Golden Circle" on our way back to Reykjavik.

We saw the waterfall Gullfoss, the Geysir and Thingvellir, which is the place the old Icelandic parliament met at.



The Icelandic nature is stunning and unlike anywhere else in the world. But when you feel the cold wind you kinda get why the Icelanders are so fond of warm coffee.

While we were sightseeing, back in Reykjavik the teams had been setting up their own booths since the early morning. The competition was to raise the most money for the charity organisation through selling different coffee experiences (at least that's how I understood it). You could bid on knocking over a huge mountain of coffee cups, on Swedish team members (for dates or slave work) or you could buy "special lattes" with alcohol, cuppings, coffee memorabilia, aeropresses and the coffee art that the teams had work on together with local artists. I got in on the Danish team's cupping (on vinyl records).



This last day was open to the public so the teams had plenty of opportunity to wrestle money out of the pocket of the rich Icelanders... Well, if they could find any...

The teams were more creative in this challenge this year than previously I thought. And it also looked like the team members were enjoying the whole time more than thinking about winning.



The Nordic Roaster competition was later that day and everybody got to taste filter brews of coffee from 10 roasters (mostly Nordic). The roasteries can send in any coffee they like but only get to decide how many grams per liter of water should be used. Everything else (grind size, brew parameters) are decided by Bunn. There was a couple of good coffees in there but the winner really stood out: Tim Wendelboe's Tekangu, which he found on the trip together with Peter Dupont earlier this year. It's an outstanding coffee and he did indeed win the Nordic Roaster of the year in the end. Congratulations Tim and Tim!

But for me the absolute highlight of the afternoon was the auctioning of the Goat - The 2006 WBC trophy that I won in Bern. It was first auctioned away at the NBC in 2006 in Denmark. The deal is you only get it for one year and all the money from the auction goes to charity.

Andreas Herzberg - in a fierce bidding against Jens Nørgaard - finally claimed the Goat for another year with the winning bid of 2000 Euros!! That's a heck of a lot of money for the Costa Rican kids! The Goat has got a good life.



The final closure of the NBC is the Gala Dinner. And yes, again this year there was a theme: Dress up as either Elvis, Dolly Parton, Bjork or Elton John. There were many fabulous outfits and people really got into character. We had great entertainment from the teams but what we were all waiting for was the announcement of the winning team. As you most likely know the champions this year was Denmark.



I was so happy to see Denmark win because they really had a great team this year. It was obvious they had a lot of fun and a learned a lot over the three days. But they were also really friendly to each other - even under stress - and shared this great spirit with everyone. Of course we are extra proud that one of our baristas, Karen Dysted, was on the team. She's been one of the best barista in Denmark for years, but never competed before (mind you, the regular barista competition is not for everyone!).



The winning team gets to go to Costa Rica in January.
Congratulations Nordic Barista Cup champions 2009 Karen, Ea, Samuli & Morten!

As I mentioned before this was the first year for me where I didn't either compete, coach or judge and I enjoyed it immensly. It was great to meet and chat with the international attendees like Tim Wendelboe, Tim Varney, Mike Phillips, Liz Clayton, Bronwen Serna, Ken and Sarah from Barista Magazine and many, many more (I probably shouldn't even start to mention any names as I'm bound to forget a lot - sorry but I enjoyed every bit of conversation for sure!).

I look forward to see what Norway comes up with next year. I think the Icelanders did a great job this year and it'll be a tough act to follow. However, I think the lectures can be much more serious next year and we should talk more about how we do business in stead of taking the easy route of collecting for charity. I am glad however to see the earlier sponsors' "infomercial" lectures are gone for good. The social aspect of the NBC is a huge part but for most companies doesn't justify the entrance fee. However, knowing the Norwegians I have no doubt they are up to the task!



All pictures from Nordic Barista Cup can viewed on Flickr.
There is also a Pool with pictures from many of the attendees.
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