PREMIUM

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Art of Baking - Interview Hidde de Brabander portrait book

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.

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matcha terroir japan regions - 2

Terroir in matcha: why provenance affects everything

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.

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the effect of water on the taste of coffee and tea

The silent game-changer: how water makes (or ruins) your cup of coffee or tea

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.

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history of matcha Sen no Rikyū

The history of matcha and Japanese tea culture

Matcha is the result of centuries of development in which agriculture, religion, aesthetics and discipline have been slowly intertwined.

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superior beans

How Kumasi Accidentally Discovered Better Chocolate Through Cocoa Fruit Juice

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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cocoa-against-deforestation-2048x1273

How Cocoa Can Help Combat Deforestation

Regenerative agriculture using cacao to combat deforestation in Costa Rica restores biodiversity and combats climate change.

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Matcha brewing station

Making matcha: water, temperature and proportions

Making matcha seems simple. Powder in a bowl, add water, whisk and done. It is this very simplicity that often makes it underrated. In reality, matcha brewing is a technical operation in which small variations have major effects on flavor, texture and balance.

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Matcha grinding stone mill AI image

How matcha is ground: stone mills, heat and texture

Grinding often seems like a detail with matcha. Something technical, something that happens somewhere at the end of the process. In reality, matcha grinding is one of the most decisive steps for what you ultimately experience in the bowl. Color, aroma, foam, mouthfeel and even bitterness are helped shape here.

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Keen Coffee Roastery Bar & Shop Utrecht

Spotted: Keen Coffee Roastery Bar & Shop in Utrecht

Utrecht roaster Keen Coffee is expanding in their hometown with a Roastery Bar & Shop in the raw and creative Werkspoor Quarter. It’s a place where you can not only taste and buy coffee, but where you literally drink your espresso or filter coffee right next to the roaster, right in the middle of the process from bean to cup.

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Keen Coffee Roastery Bar & Shop Utrecht

Gespot: Keen Coffee Roastery Bar & Shop in Utrecht

De Utrechtse brander Keen Coffee breidt in hun thuisstad uit met een Roastery Bar & Shop in het rauwe en creatieve Werkspoorkwartier. Het is een plek waar je niet alleen koffie kunt proeven en kopen, maar waar je je espresso of filterkoffie letterlijk naast de brander drinkt, midden in het proces van boon tot kop.

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PREMIUM

Art of Baking - Interview Hidde de Brabander portrait book
For KoffieTcacao, we spoke with Hidde de Brabander about his new book The Art of Baking, the importance of technique and why

Read more “

PREMIUM

matcha terroir japan regions - 2
Why does matcha from Uji taste so different from matcha from Kagoshima? In this article, you'll discover how climate, soil, altitude and

Read more “

PREMIUM

the effect of water on the taste of coffee and tea
When it comes to coffee and tea, topics like beans, roasting, origin, and brewing methods are discussed at length, but the most

Read more “

PREMIUM

history of matcha Sen no Rikyū
Matcha is the result of centuries of development in which agriculture, religion, aesthetics and discipline have been slowly intertwined.

Read more “

PREMIUM

superior beans
The Dutch cocoa fruit juice brand Kumasi has discovered that cocoa beans ferment better after being pressed for fruit juice and yield

Read more “

PREMIUM

cocoa-against-deforestation-2048x1273
Regenerative agriculture using cacao to combat deforestation in Costa Rica restores biodiversity and combats climate change.

Read more “

PREMIUM

Matcha brewing station
Making matcha seems simple. Powder in a bowl, add water, whisk and done. It is this very simplicity that often makes it

Read more “

PREMIUM

Matcha grinding stone mill AI image
Grinding often seems like a detail with matcha. Something technical, something that happens somewhere at the end of the process. In reality,

Read more “

PREMIUM

Keen Coffee Roastery Bar & Shop Utrecht
Utrecht roaster Keen Coffee is expanding in their hometown with a Roastery Bar & Shop in the raw and creative Werkspoor Quarter.

Read more “

Keen Coffee Roastery Bar & Shop Utrecht
De Utrechtse brander Keen Coffee breidt in hun thuisstad uit met een Roastery Bar & Shop in het rauwe en creatieve Werkspoorkwartier.

Read more “