Rafa Rocks

Cara café carino no setor Marista e luiz café no setor aeroporto. Não existe um tópico sobre cafeterias em Goiânia?Achei que tivesse.

Estamos bolando talvez dois encontros pra outubro e nenhum pra setembro. Primeiro de Outubro é o nosso aniversário de um ano. Pretendemos fazer uma reunião com churrasco no final para comemoraçao de aniversário. Depois teremos uns parentes vindo do exterior e faremos uma reuniao no final de outubro bebendo cafés das torrefações de lá.

O participante está bem Flora, obrigado por perguntar. Quando puder junte-se a nós aqui nos encontros

No sábado passado realizamos o nosso encontro mensal em Goiânia. Como sempre foi divertido e didático. Nesse encontro nos dedicamos aos cafés das Américas. Foram vários dias torrando para que os cafés chegassem no encontro com 5 a 7 dias de torra. Primeiramente foi um aprendizado para mim como torrador pois nunca tive tantos cafés da América Central para torrar… Segundo, a reunião quase não aconteceu por motivos de saúde de um dos participantes. Mas com menos de 24hs pro evento mudamos o local do encontro e fizemos tudo o que havíamos planejado. A reunião contou com um café da manhã de entrada… E depois começamos a provar os cafés, bebemos 11 ou 12 cafés diferentes nesse dia. Começamos pela América do Sul com um café da Colombia que por muitos foi eleito o melhor. Depois bebemos duas torras diferentes do Guatemala, uma mostrando o lado mais claro com muitas doses de fruta e outra mostrando o lado negro da força. Esse foi um dos casos em que a torra mais escura foi escolhida por muitos como a melhor, inclusive para alguns foi o melhor café do evento. Esse Guatemala por ser um Maracaturra merece um destaque especial pelo tamanho do grão. Na foto temos à esquerda o Catuai Brejetuba da ultima compra coletiva e ao lado direito o maracaturra. Depois saímos um pouco dos lavados e experimentamos um natural da Nicaragua e um Honey de El Salvador. O primeiro muito frutado e o outro muito doce. Depois bebemos 3 cafés da Costa Rica, duas torras de um mesmo café e um segundo café. Foi considerado um café mais regular, tipo flat sem muitos destaques… Por fim bebemos um café do México, que era novidade para nós. O Comentário foi geral: “achei bom, mas nada demais...” No final bebemos muitos cafés das Américas, aumentamos nosso aprendizado e conhecimento com mais essa rodada. Algumas conclusões pessoais minhas: 1-Os cafés das Américas são diferentes dos nossos mas ainda acredito que os mais “diferentes” e exóticos são os africanos, esses sim, surpreendem as pessoas no quesito “exóticos e diferentes”. Talvez da América Central o mais característico, pelo menos para mim, é o da Guatemala. Já bebi uns 4 diferentes, e acho que esse terroir talvez seja o que mais me agrade na América Central, sendo que consigo identificá-lo com mais clareza. Os Colombianos também já bebi muito, pelo menos uns 15 cafés diferentes e são realmente diferenciados. 2-Não sei se porque ultimamente estou bebendo muitos cafés brasileiros realmente doces, senti em alguns desses americanos falta daquela doçura exagerada presente nos nossos cafés. Eles tinha “muito” de algumas determinadas característica (frutas, herbais, acidez) e normalmente a doçura não acompanhava… Até o próximo encontro galera!

Wagner, liberei a caixa e mandei msg. Valeu!

Em Goiania temos a Hightech Atelie do grão, o Café Carino e os nossos parceiros de eventos e encontros Luiz Café. Fazemos um evento mensal com os membros do CDC de Goiânia, chama Espresso Pequi. Sábado agora faremos uma ediçao no Luiz Café. Sobre o Los baristas, gosto da qualidade das extraçoes dos cafés de lá. Um dos poucos lugares no Brasil que peço V60 sem medo.

Wagner, Lisboa, Lipe, Galera de Brasilia ( Gabriel, Bernardo e Guilherme) e todos os colegas do CDC vocês serão sempre bem vindos aqui! Apareçam quando puderem...

Corrigido Cabral! Valeu

Obrigado Cabral. Quando eu chegar em casa altero a data pro próximo sábado. Encontrei mais uma limitação no tapatalk, ele deve ter uma limitaçao de letras por tópico pois quando copiei e colei só apareceu até a metade e não permitiu adicionar mais nem uma letra. Aí quando eu tento editar acontece a mesma coisa.... Em casa no PC vou corrigir, obrigado. [emoji6]

11º ENCONTRO MENSAL - ESPRESSO PEQUI - CDC GYN - MÊS DE AGOSTO DE 27/08/16 Resumo: Aniversário! Provando As Américas: Sul, Central e Norte! Edição Comemorativa das Américas: Colombia, Brasil, Guatemala, Costa Rica, El Salvador, Nicaragua e México! No próximo sábado (27/08) faremos nosso encontro mensal com os membros do CDC de Goiânia! O encontro está programado para ser novamente no Luiz Café dos nossos amigos: Renata e Carlos! Esse encontro já poderia ser celebrado como um Aniversário de um ano, ou de 4 anos… No formato que tem hoje, os 5 primeiros membros já se reuniam em Agosto de 2015. Poderia por esse motivo já ser o Aniversário de um ano! Hoje o Ítalo postou no facebook uma lembrança de 2012 de uns cafés que bebemos em agosto daquele ano. Éramos uma dupla em 2012… Mas olhando pelo fórum, a data de criação desse tópico foi dia primeiro de outubro, então vamos seguindo comemorando todas essas datas... Programação: 1ª Parte – Café da manha. Pão de queijo, pães e bolos pra encher a pança de quem vai provar muitos cafés! 2ª Parte – Degustação dos cafés americanos: 2.1 Colombia Julio Cesar Sanchez microlot Arrived mid March 2016 in grainpro. The microlot, more appropriately a nanolot, comes from an extremely small farm. In a recent cupping of Colombia small lots this coffee really impressed us. It turned out to be grown and processed by Julio Cesar Sanchez on his 1 hectare (2.5 acre) farm in the Huila region of Colombia where an unusually high percentage of award winning and highly rated coffees derive. The farm is also at quite a high elevation, about 6000 feet and that shows in the cup as brightness and liveliness. The Caturra varietal, a dwarf Bourbon, is not the most common cultivar for Colombia which still has a significant number of hearty species that were adapted for local growing conditions and for high yields, yet lack flavor. Caturra, like many Bourbon relatives, delivers on taste. This is new crop coffee that just arrived in the US and thus is at its peak. Producer: Julio Cesar Sanchez Farm name: Montanita Department (State): Huila Locality: Isnos Village: Alto Planes Farm size: 1 hectare Altitude: 1800 meters, 5905 feet Number of trees: 6,000 Varietal: Caturra Processing: Traditional washed Fermentation: dry in tanks for 24 hours Drying method: 12-18 days under parabolic cover, strong shade and sun Cup Characteristics: Sweet melon and vanilla aromas. Fruitiness, perhaps from its slow drying period in parchment. A delicious cup that is extremely well balanced and elegant. Bright, apple and lemon acidity put a clean finish on the cup. A proud achievement for Senor Sanchez. 2.2 Guatemala El Socorro Maracaturra Arrived end of September 2015 in grainpro, however, this is our first offering of it in Roastmasters. Guatemala El Socorro y Anexos is multi award winning farm located within a half hour of Guatemala City in the town of Palencia. We have offered this coffee in the past and are fortunate enough to have procured it once again this year after a few years of its absence. At El Socorro y Anexos they grow a varietal called Maracaturra, an unusual hybrid that is formed by crossing very large Maragogype beans with the refined flavors of Caturra - a dwarf Bourbon that has its origins east of Africa. The farm began planting this varietal about 15 years ago and expanded production of it after having attained top rankings in the Guatemala Cup of Excellence competition. The competition, which has hundreds of submissions, is held once a year and seeks to find the best coffees in a given country. The winner's coffee are then sold at private, international live auctions. Farmer: Juan Diego De La Cerda Location: Guatemala, Palencia Area: 750 ha Altitude range: 5050 - 6100 feet Type of soil: Loamy-Sandy Shade trees: Non traditional This is 'washed' process coffee, meaning that the fruit pulp is washed away. Coffee is fruit and the cherries, once ripe and harvested, have their outer skin removed by a specialized machine. The beans, really the cherry's seeds, are encased in the center of the fruit's flesh which ferments over the course of a day or two and is then washed away before being dried. But El Socorro, has very unusual processing technique beyond this standard format. They believe that the warm fruit gets shocked with cold water during this process so they place the just picked cherries into a bath of warm, equal temperature water and let them cool gradually before being introduced to the full washing process. They attribute much of their accomplishment to this technique. The farm's success is the result of a strict quality control during whole process, since the management of the plantation, handpicking, wet mill and drying coffee is all done on the farm. Cup Characteristics: Decidedly fruity and refined with delicate tropical fruit background notes. Complex, layered and silky smooth finish. Sophisticated coffee with considerable nuance and layers of flavor and texture. This a big, flavorful varietal that also delivers on acidity and finesse. Awards and recognitions: 2015 Cup of Excellence® Winning farm - 3rd place 2012 Cup of Excellence® Winning farm - 2nd place 2011 Cup of Excellence® Winning farm - 1st place Previous Awards: Cup of Excellence® 2009 Cup of Excellence ® 2008 Cup of Excellence® 2007 Coffee of the Year, Best Origin Coffee Winner - SCAA 2011 2.3 Costa Rica La Estrella Tarrazu microlot New crop arrived July 2016. This will be our main selection from Costa Rica for this crop year. We are pleased, once again, to offer this fantastic coffee from Costa Rica for another season. This past April we were able to visit the Los Angeles micromill where the coffee is processed, and the facilities were very impressive. They run a very clean and tight operation which is evident in the final product. The Calderon family greeted us warmly and gave us the tour of the mill. It was great to finally get to see the mill with our own eyes after being such fans of this coffee for many years. We first discovered this coffee a handful of years ago while at origin. During one of the cuppings a coffee just popped out from the rest as the dominant coffee on the table. We wanted it immediately and found out that a small quantity was available. At that point we didn't know much about the farm, other than the coffee itself wowwed us. We came to learn the farm was called La Estrella, translated in English to "The Star", which is quite fitting for such a stand out coffee. We bought the entire amount available that year and have continued to purchase it ever since. Located in the Tarrazu region in the town of Santa Maria de Dota, this tiny 12 acre farm sits at the very high elevation of 1950 meters, well over 6000 feet. The La Estrella farm is owned by the Calderon family. They operate their own Los Angeles wetmill so they control every aspect of the coffee from growing to processing. Luis Ricardo Calderon received this 4 hectares property from his father about 18 years ago with the aim of having a coffee farm. In 1999, Luis Ricardo and his wife, Lourdes Castillo, started sowing the land. Lourdes helped with the administration of their few goods and their sons helped with the farm labors. Coffee began producing in the ensuing years and, until a few years ago, the Calderons sold their production to a large local wetmill where it was merged with coffee cherry being collected from other area farms. Then the Calderons decided to install their own micromill, and their efforts resulted in coffee separately grown, processed and identified as theirs alone. The coffee was entered into the competition where it was vetted first by a national, and later an international jury. The rest, they say, is history. In the 2011 Cup of Excellence auction coffee of this origin sold for $20 a pound unroasted, putting it well above $40 a pound once exported and roasted. It attained a jury score of 90.38 points making it a Presidential Award winner. All of the 2011 auction winning lot was sold to roasters in Japan and Taiwan. We are fortunate to have begun this new relationship with the Calderons and look forward to more from them in the years ahead. And, at our price, this coffee is a real value. Name - Los Angeles La Estrella microlot Varietal - Catuai Farm - La Estrella Micromill - Los Angeles (on the farm) Region - Tarrazu Micro region - Santa Maria de Dota Altitude - 1900 to 1950 meters Awards - 1st place Cup of Excellence 2011 The Calderon owned Los Angeles micromill also processes coffee for several other very local growers. Cup Characteristics: Very complex, multi-dimensional, viscous cup. Pear, floral notes, strawberry-rhubarb, mango. Bright, lively and exceedingly elegant. Creamy texture, structured, buttery. Long finish. 2.4 Costa Rica El Conquistador REGION: Tarrazu, specifically the Dota micro-region ALTITUDE: 1200 to 1900 meters CULTIVAR: Caturra, Catuai SCREEN SIZE: 15 plus El Conquistador is our trademarked Dota coffee. It has the classic piquant acidity and lively winey flavor expected of the region's best coffees. El Conquistador is well balanced with notes of lush tropical fruit and bittersweet chocolate, and has a smooth pronounced body. 2.5 Nicaragua Finca La Argentina Natural Micro Lot *Exclusive* Green Coffee Beans Roast Level: Light/Medium Process:Natural Certification: Rainforest Alliance Grown: Dipilto, Nueva Segovia - Nicaragua Farm: La Argentina Process: Natural Varietal: Catuai Plot: Carbon Altitude of Plot: 1100m Drying Time: 20 days Lot Code: 1415-3-1946 Lot Size: 483kg Harvest: December to March Shipment: March to June Farm Info: Finca La Argentina is, in our view, a jewel in the Dipilto crown. It has been owned by Roger Peralta and his family since 1920 and is an incredibly beautiful farm. A steep 30-minute drive from the local mill town of Ocotal, Nueva Segovia’s capital, is all it takes to reach Finca La Argentina. The 80 hectare farm is set within, and is indeed part of, a beautiful mountain forest where many varieties of indigenous trees flourish alongside all kinds of flora and fauna. Such varied vegetation provides ample shade for the coffee that grows there. Finca La Argentina is managed by Juan Carlos along with 40 permanent employees and 150 pickers during the harvest. Ripe cherries are handpicked and sorted between December and March. There is a wet mill on the farm where the ripe red cherry is deposited and weighed from each picker. The cherries then enter floatation tanks where ripes and unripes are separated by density. Ripe dense cherries are then pulped in a San Carlos depulper which removes the skin of the cherry using a cylindrical piece of metal. The sticky beans are then fermented for between 14 and 18 hours before being washed in channels lined with stones which provide friction to remove any remaining mucilage. The washed beans are then taken to the drying patios at the nearby mill of San Ignacio where they are regularly turned by rake to ensure good, even drying. The overall drying process will take around 10 to 12 days Cupping:A fruity little number delivering ripe strawberry, orange blossom, nougat and peach. 2.6 El Salvador Los Martinez Microt 7 Grown: Potrero Grande Altitude: 1550 Varietals : Bourbon Process: Honey Process Cupping: Bright, Sweet Grapefruit & Floral 2.7 Mexico Finca Muxbal Roast Level: Medium Process: Washed, Patio Dried Grown: Tapachula, Chiapas, Southern Mexico Altitude: 1430-1680m Varietals: Caturra, Yellow Catuai, Mundo Novo and Pacamara Processing: Fully Washed and Patio/Machine Dried Certification: Rainforest Alliance Owner: Maeggi Rodriguez and her son Jorge Gallardo Farm info: The farm is managed by mother and son team Maeggi Rodriguez and Jorge Gallardo. It was purchased in 1959 by Maeggi’s father, Don Enrique, a man who was very much a pioneer of his time. He introduced three key principles that remain as important today as they were then: social responsibility, environmental sustainability and the production of very high quality coffee. The evidence of these three principles can be seen around the farm and tasted in the cup. The quality is really exceptional. The key varietals include catuai, caturra and mundo novo. Recently pacamara has been introduced – an experiment of Jorge’s that could provide us with some interesting micro-lots in the future. Perhaps the wonderfully complex quality of this coffee is due to an altitude of 1,600 metres above sea level, or the rich and fertile volcanic soils, or the meticulous care and attention that Maeggi and Jorge take in all aspects of harvesting and processing – it’s most likely a combination of all of the above! In blind cuppings against very goodcoffees from Guatemala, El Salvador and Nicaragua, Muxbal has achieved higher scores than we might have expected for a Mexican coffee. If Mexico’s reputation for speciality coffee has often been muted then Muxbal really is a ruby in the dust. The farm is Rainforest Alliance certified. It has been achieving an astonishing 100% in recent audits and was the first in Mexico to achieve such perfection. It is easy to understand why. The housing for permanent and temporary staff is clean and comfortable. The canteen is of a high quality – again, spotlessly clean where three nutritious meals are served for all each day. There is also a well-equipped school, which is open throughout the harvest for the children of the coffee pickers. Great emphasis is placed on all of the social needs of the people who work the land at Muxbal. Much of the farm has been given over to a breathtakingly beautiful nature reserve – a gorge where icy mountain waters flow through a jungle that teems with life. To allow access to the farm, which stands on a plateau above the gorge, a feat of engineering has been achieved in the form of a road that has been carved into the cliff-face. The 4x4 climb up this winding track is absolutely not for the fainthearted but the brave are rewarded with a visit to one of Mexico’s best coffee farms. Cupping: Great balance of body and character, with notes of peach, citrus and honey rounded off with a caramel/cacao body 2.8 Brasil Surpresa! Convidamos aqui membros do CDC de outras cidades que queiram participar, vocês serão bem vindos!

Mós de aço ou cerâmica?

Amigos, o rubensp me mandou um link de um excelente artigo que li hoje. Um comentário chamou a atenção do rubensp e a agora compartilho aqui. No nosso ultimo encontro, bebemos uns cafés Colombianos, dentre eles o famoso Gesha. Os outros cafés que bebemos eram os brasileiros lavados da C.C. Eufrasio, Brejetuba...dentre outros. No nosso encontro alguns escolheram o Gesha como o pior café do encontro. E pra grande maioria, o Mundo Novo Brejetuba Lavado foi o melhor, junto com os outros lavados. Uma disputa entre o exótico e ácido vs o doce na xicara... O Artigo é esse: http://www.perfectdailygrind.com/2016/08/interview-james-tooill-brazil-future-specialty/ I tell him of making coffee for my housemates. Their least favourite one? The Geisha. James laughs. “Yeah, damn right! They’re like ‘there’s tea in the cupboard, don’t give me this’.” Coincidência?

Tem uma pipoqueira no exterior que parece isso aí, com duas varetinhas que giram o tempo todo. Aí os cara adaptam um forno daqueles de lâmpadas halogenas por cima e transformar o conjunto num torrador, e funciona! Desse jeito aí acho q num funciona não...porque você não usa um bolinha? O Bolinha é a opção de entrada mais barata que tem, e vários colegas tem postado fotos de belas torras usando o bolinha. Quem me pergunta por onde começar tenho sugerido bolinha ou pipoqueira com dimmer como opções de entrada. https://youtu.be/J0aJFXjK6-c

Ano passado fiz uma assinatura da has bean. Eram 4 cafés, três chegaram com cerca de 1 mês e um nunca chegou. Desisti da assinatura. Como agora esse da squaremile parece estar rápido, vale muito a pena.

Amigos, vocês sabem dizer se a Malkoning vende o Vario tambem com as mós pra coados na Europa ou é só a Baratza que faz isso? Pretendo comprar um Vario 220V na Europa em setembro ou Outubro e quero com as mós de metal ao invés da de ceramica.

Acho que não estão transmitindo mais...semana passada foi a ultima vez que exibiram...podiam transmitir a segunda.

Cara assisti a primeira temporada no Woohoo. Vou procurar a segunda ainda..se eu souber de algo te aviso.

Vi a primeira temporada inteira. Vou assistir a segunda assim q possivel. Eu acho muito legal esse programa, fora as coisas que a gente aprende.

Mesquita ja tomei cafés excelentes no Los baristas, Belini, Clandestino e na Grenat.

Rodolfo, Eu tinha lido seu comentário. Eu queria saber a qualidade e a apresentação dos cafés deles, a peneira usada e outras coisas mais, além do sabor do café em si. Mas eu assustei la em cima, quando comentaram que não tinha peneira nos grãos, pensei que talvez tivessem enviado em Bica Corrida. Mas parece que não... Tem como alguns de voces postarem uma foto dos pacotes pra gente ter uma idéia dos grãos? Valeu

Achei bem legal essa matéria!

Esse Vista Linda eu bebi hoje pela primeira vez... Bebi na Clever a 6,5%.Muito aromatico, mas tem um gosto de verde, de grama que eu estranhei. Nos próximos dias vou beber ele de novo em outro método. Mas num primeiro contato, ele impressiona, só acho que se tivesse torrado mais um pouco o café ia ficar melhor.

Leonardo recomendo o seguinte filtro. Estou muito satisfeito com o meu. http://www.leroymerlin.com.br/filtro-para-cozinha-e-bebedouros-cristal-9-3-4-pentair_87218971

E os cafés ? Quem ja comprou e torrou? Quem ja bebeu eles o que achou?

Ultimamente tenho bebido cafés bem legais da Grenat. Antigamente tinha só os da Fazenda Baú, mas agora a Luciana está com uns lotes especiais que são bem diferenciados. Vale a pena dar uma conferida...