
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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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.

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.

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 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.

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

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.

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.

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.

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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