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The Factory Roast Lab
Refshalevej 163A1432 København K
GPS-info: Lat 55.6919, Lon 12.612
Viser 3 events
fra/efter 28. jul. 2024
28
JUL
Diverse |
Undervisning
Poma Masterclass - Water for Coffee
The Factory Roast Lab, kl. 10-13.
Søndag den 28. juli 2024, kl. 10-13.
Pris: Entré: 999 kr
Sted:
In the world of coffee, water is more than just a medium for extraction - it's a critical component that significantly impacts the final brew's quality.
Despite this awareness, understanding the intricacies of water mineral composition and its influence on coffee characteristics remains limited in the industry
Traditionally, discussions around water composition in coffee brewing have centred on individual minerals like Magnesium (Mg), Calcium (Ca), Sodium (Na), and bicarbonates. However, this simplistic approach overlooks the fact that these minerals exist in combinations, such as Magnesium Chloride (MgCl) or Magnesium Sulfate (MgSO4), each with distinct effects on flavour.
Anions and cations play a crucial role in determining the taste profile of water. For example, different forms of Magnesium, like MgCl and MgSO4, can produce contrasting flavours in brewed coffee. While MgCl enhances brightness, fresh fruit qualities, and acidity, it can also introduce saltiness and minerality in excessive amounts. On the other hand, MgSO4 accentuates floral aromas and imparts a subtle bitterness. Understanding the balance between these ions is essential for crafting the desired coffee profile.
Recognising the importance of this relationship, we partnered with esteemed water specialists at Apax Lab to delve deeper into this topic and shed light on its complexities. Therefore, we would like to invite you do join a masterclass on water for coffee curated by Rasmus Madsen from Poma Coffee. We will cover the following topics:
A presentation on water quality in coffeeA tasting covering the importance of mineral composition in water for coffee brewing.A tasting highlighting the impact of minerals in the brewing process and post brewing additions.A workshop on how to build water for different coffee profiles.A tasting of different base waters (distilled, demineralised...) and their effect on the final quality
Traditionally, discussions around water composition in coffee brewing have centred on individual minerals like Magnesium (Mg), Calcium (Ca), Sodium (Na), and bicarbonates. However, this simplistic approach overlooks the fact that these minerals exist in combinations, such as Magnesium Chloride (MgCl) or Magnesium Sulfate (MgSO4), each with distinct effects on flavour.
Anions and cations play a crucial role in determining the taste profile of water. For example, different forms of Magnesium, like MgCl and MgSO4, can produce contrasting flavours in brewed coffee. While MgCl enhances brightness, fresh fruit qualities, and acidity, it can also introduce saltiness and minerality in excessive amounts. On the other hand, MgSO4 accentuates floral aromas and imparts a subtle bitterness. Understanding the balance between these ions is essential for crafting the desired coffee profile.
Recognising the importance of this relationship, we partnered with esteemed water specialists at Apax Lab to delve deeper into this topic and shed light on its complexities. Therefore, we would like to invite you do join a masterclass on water for coffee curated by Rasmus Madsen from Poma Coffee. We will cover the following topics:
A presentation on water quality in coffeeA tasting covering the importance of mineral composition in water for coffee brewing.A tasting highlighting the impact of minerals in the brewing process and post brewing additions.A workshop on how to build water for different coffee profiles.A tasting of different base waters (distilled, demineralised...) and their effect on the final quality
28
JUL
Diverse |
Undervisning
Poma Masterclass - Filter Coffee Brewing
The Factory Roast Lab, kl. 13.30-16.30.
Søndag den 28. juli 2024, kl. 13.30-16.30.
Pris: Entré: 999 kr
Sted:
Whether you're a seasoned coffee professional or a curious home brewer, this masterclass is designed to take your filter coffee brewing skills to the next level.
Filter coffee, known for its clean and nuanced expressions, offers a rich and rewarding experience that highlights the subtleties of unique variety characters and processing when done right. By the end of this masterclass, you'll not only master the technical aspects of brewing filter coffee but also develop a deeper understanding of the actual factualities behind extracting coffee for filter brewing methods to navigate challenges with confidence.
We will cover the following topics:
Presentation on Dynamics in Filter Coffee Brewing. A workshop on dialing-in and brewing adjustment.A tasting covering the importance of mineral composition in water for coffee brewing.A tasting highlighting the relationship between grind size and distribution, water temperature, and agitation.A tasting showcasing the extraction properties of different roasting stylesA tasting comparing paper filter types and extraction medium shape
We will cover the following topics:
Presentation on Dynamics in Filter Coffee Brewing. A workshop on dialing-in and brewing adjustment.A tasting covering the importance of mineral composition in water for coffee brewing.A tasting highlighting the relationship between grind size and distribution, water temperature, and agitation.A tasting showcasing the extraction properties of different roasting stylesA tasting comparing paper filter types and extraction medium shape
28
JUL
Diverse |
Undervisning
Poma Masterclass - Varieties & Processing
The Factory Roast Lab, kl. 17-20.
Søndag den 28. juli 2024, kl. 17-20.
Pris: Entré: 999 kr
Sted:
Natural mutations cross-pollination, and selective breeding efforts have led to numerous varieties, hybrids, and cultivars within the coffea genus, each with unique sensory characteristics.
At the same time, the sensory profile of coffee is often altered greatly by post-harvest processing. Navigating and understanding the vast combinations between varieties and processing can therefore be difficult. In this masterclass, we will help you better understand the sensory impact of different modern and traditional processings methods, while also mapping the sensory characteristics of some of the most important and exciting groups of coffee varieties out there.
We will cover the following topics:A presentation on the distribution of varieties and their characteristics.A presentation on the sensory alterations of post-harvest processing.A tasting mapping the sensory characteristics of the most important and exciting groups of coffee varieties.A tasting of the sensory impact of modern and traditional post-harvest processing methodsA tasting on the interactions between genetic sensory characteristics and post-harvest processing
We will cover the following topics:A presentation on the distribution of varieties and their characteristics.A presentation on the sensory alterations of post-harvest processing.A tasting mapping the sensory characteristics of the most important and exciting groups of coffee varieties.A tasting of the sensory impact of modern and traditional post-harvest processing methodsA tasting on the interactions between genetic sensory characteristics and post-harvest processing