the benefit of using a WDT tool when making espresso is that it helps to evenly distribute the coffee grounds within the portafilter, which can improve the consistency and quality of the resulting espresso. By breaking up any clumps and evenly distributing the density of the coffee, the WDT tool can help to ensure that the water flows evenly through the coffee during the extraction process, resulting in a more balanced and flavorful espresso.
Les merIn 2011, Katarina and Pedro began their venture into the coffee industry by investing in a small farm on the slopes of Volcano Baru, in Boquete, Panama. This farm, dedicated to producing micro and nano-lots of coffee, leveraged the ideal climate of the region to grow beans of superior quality. Their commitment and expertise in coffee cultivation led to the creation of La Huella and Café de Panama. By 2020, during the global pandemic, they expanded by partnering with Nika and Jernej to open a La Huella branch in the European Union. This expansion allowed them to offer freshly roasted coffee beans, tailored to each order, to their customers who they consider as family. Participating in the Great Taste competition, their coffee has won over 20 awards since their first entry. Now competing under their own brand, Café de Panama – La Huella, they continue to receive accolades for their high-quality coffee. All the coffee they sell is sourced exclusively from their farm, ensuring that each batch is single origin. This practice allows them to preserve the unique flavors characteristic of their specific location in Boquete, influenced by the soil, climate, and altitude. These unique flavors are directly traceable and embody the farm’s commitment to quality and sustainability. Their focus on single origin coffee means that each unique flavor profile is produced in limited quantities, influenced by seasonal and climatic changes each year.
Les merUS Curve Base: Almost flat but with a slight curve, this base is designed for a balanced coffee extraction. It's ideal for those who aim for precision in their tamping. Euro Curve Base: This base has a more noticeable curve, directing water towards the edge of the coffee for a forgiving and versatile extraction. Great for beginners or those wanting some flexibility. Ripple Base: This base features artistic ripples. It not only creates a unique pattern on your coffee puck but may also enhance water flow for a richer espresso. Flat Base: Completely flat, this base is for those who are confident in their tamping skills and seek a uniform extraction. Ideal for the meticulous coffee maker. C-Flat Base: This is a flat base with a small curved cutout in the center. It aims to offer the best of both worlds: even tamping and good water channeling. Euro Flat Base: Despite the 'Euro' in its name, this is a flat base made to European dimensions. It's perfect for those who want a straightforward, flat tamp but with European specifications. Waffle Base: This unique base has a waffle-like pattern, creating a distinct look on your coffee puck and potentially enriching water flow. A fun choice for the adventurous brewer!
Les merTable of Contents: Foreword Introduction Glossary Chapter 1: Extraction Chapter 2: Water Chapter 3: Grinding Chapter 4: Percolation Chapter 5: Filters Chapter 6: Kettles and Agitation Chapter 7: Drippers Chapter 8: Freshness Chapter 9: Roast, Terroir, Varieties and Processing Chapter 10: Technique and Practical Applications Chapter 11: Instruments and Data Mathematical Variables Appendix: Calculations References Index
Les merReceive freshly roasted coffee from Scandinavias top micro-roasteries. The roastery and coffee type will vary each month, giving you a chance to taste a wide variety of the best coffee Scandinavian roasters have to offer. Coffee is shipped the first week of every month. Shipping Times: Norway: 1-3 days Europe: 2-6 days World: 4-8 days
Les merHOW TO USE Wash with soap and hot water before the first use. HOW TO BREW USING THE BOOSTER Place the booster inside the flatbed dripper, ensuring that sits on the bottom or on the bottom groves in a leveled and flat position parallel to the dripper bottom. Place a coffee filter inside the dripper. Rinse the filter ensuring that the bottom of the filter is in contact with the Booster. Add coffee and brew. HOW TO CLEAN Let the brewing set up get colder in an environment temperature. Remove the filter and the booster from your dripper. Ensure that you have the Booster, it could be on the dripper bottom or stitched to the paper filter. Rinse it with hot water.
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