Hidde de Brabander: On technique, tradition and why a brownie shouldn’t be fluffy
For KoffieTcacao, we spoke with Hidde de Brabander about his new book The Art of Baking, the importance of technique and why a brownie especially should not be fluffy.
For KoffieTcacao, we spoke with Hidde de Brabander about his new book The Art of Baking, the importance of technique and why a brownie especially should not be fluffy.
With Arla Pro Cold Foam, you can easily give iced coffees, matchas and signature drinks a creamy finishing touch. We share two recipes.
Why does matcha from Uji taste so different from matcha from Kagoshima? In this article, you’ll discover how climate, soil, altitude and shade cultivation combine to form matcha’s terroir and determine its taste.
KTC news from May 2026 with the diyPresso Two, yerba maté drink matély, regenerative coffee from Lavazza and updates around World of Coffee and the World Cup Tasters Championship.
Master Pastry Chef Hidde de Brabander is releasing a new baking book with The Art of Baking that focuses on cookie batter. KoffieTcacao spoke to him about technique, taste experience and craftsmanship within modern pastry.
When it comes to coffee and tea, topics like beans, roasting, origin, and brewing methods are discussed at length, but the most important ingredient is often overlooked: water. This is remarkable, because water isn’t just a carrier of flavor—it’s a determining factor in how that flavor develops.As such, the influence of water is crucial to the final result in your cup of coffee or tea.
Matcha is the result of centuries of development in which agriculture, religion, aesthetics and discipline have been slowly intertwined.
The merger of Hands Off and Chocolatemakers, Kaldi’s move into specialty coffee and concerns about cocoa prices.
Baristocrats introduces a mobile coffee bar based on the Volkswagen ID Buzz, an eye-catching / sustainable solution for coffee at events.
The Dutch cocoa fruit juice brand Kumasi has discovered that cocoa beans ferment better after being pressed for fruit juice and yield higher-quality chocolate. These “superior beans” increase value for farmers and offer new opportunities within the cocoa supply chain.
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