INNHOLD AGNIESZKA ROJEWSKA • World Barista Champion 2018. KAFFEBAR I FJELLHEIMEN • Baristabudeie ved foten av Jotunheimen. PEPPE TRULSEN • Kaffe, møbler og eventyrlyst. COLOMBIA • Som skapt for kaffe. CROISSANT • Frida begeistrer med gladbakst i Oslo. MILJØBRENNERI PÅ VESTBY • Effektivt og bærekraftig. LIZA WAADE • Kaffe ble redningen. AUDUN COFFEE • Norsk kaffebrenner med base i Polen. KAFFECOCKTAILS • Barista møter bartender. ESPRESSO • Mye har skjedd på espressofronten. KUNST OG KAFFE • Så fine kan kaffeposene bli. TESTET, GODKJENT OG ANBEFALT • Her er de første godkjente kvernene. TRANSPARENT HANDEL • En åpen verdikjede. TA SANSENE I BRUK • Smakshjul, farger og assosiasjoner. GODKJENTE KAFFEMASKINER • Se etter godkjenningsmerket. VERDENS KAFFEPRODUKSJON • Tall og fakta. KAFFEBRENNERIER I NORGE • Her finner du oversikten
Les merIndulge in the rich and flavorful experience of our 100% dark chocolate bar, crafted with only the finest Cacao and free of any additional ingredients. Packed with powerful anti-oxidants and Theobromine, this chocolate offers notes of earth, honey, and red fruit, making it a perfect super-food supplement or energy booster. Satisfy your chocolate cravings while reaping the health benefits with our unique and delicious chocolate bar. We make chocolate from cacao grown in our own plantations in the foothills of the Anamalais, where we select and ferment the best of the lot before its transformed into pure joy. SOKLET brings to you the finest chocolate from origin India. Soklet contribute's a portion of the proceeds from each on-line sale towards an environmental cause to offset the effects of wastes generated due to our shipping and packaging.
Les merMenakao, deeply rooted in local production, operates from its chocolate factory in Ambohidratrimo, near Antananarivo, Madagascar. This factory is distinctive for transforming Grand Cru beans, exclusively sourced from Madagascar, into 100% Malagasy chocolate bars. Fine Malagasy Cocoa: Madagascar chocolate is renowned for its unique floral notes, a touch of acidity, and a slightly astringent finish, making it an exceptional cocoa recognized globally. Since 2016, it has been labeled as "Fine Cocoa" by the International Cocoa Organization (ICCO), ranking it among the world's best. Ethically Committed Brand: Menakao's approach of processing cocoa beans locally into chocolate helps shorten the intermediary chain, contributing to Madagascar's economic development. This initiative ensures that the country not only produces cocoa beans but also benefits from the value-added processing industry, leading to more equitable income distribution. Quality and Traceability: Working closely with five plantations, Menakao ensures the quality and traceability of each cocoa batch received and processed. Regular visits to their partners allow them to monitor the quality of the beans throughout every stage, from harvesting to sorting, and even the cleanliness of the trucks transporting them. This commitment to quality extends to the choice of ingredients used in their chocolate recipes, ensuring a premium product in every bar. Bars with the Faces of Madagascar: At the heart of Menakao chocolates, there are women and men! We therefore wanted to illustrate our shelves by putting forward the faces of the different ethnic groups that represent the Malagasy people, who are very little known. The Tanala, the Betsimisaraka, the Mahafaly, the Antanosy, the Bara or the Merina, all represented in their headdresses and traditional clothes. A tribute and a desire to discover a country with multiple cultures that make the richness of Madagascar. Also a wink from the founder of Menakao, who wanted to recall four generations later the first commercial activities of the family: arriving at the beginning of the 19th century, it began in the sale of postcards. These magnificent portraits visible on our cases, painted by the late artist A. RAMIANDRASOA, illustrated postcards of the period.
Les merThe cocoa beans for this chocolate come from the APACH cooperative (Asociación de Productores Agroforestales de la Cuenca Rio Choloma), which has 110 member farmers. They live and work in the area around the city/municipality of Choloma, which comprises 41 villages. The cocoa is grown in the forests – agroforestry – at the foot of the Sierra del Mérendon, on the border of Honduras and Guatemala.
Les merThe cocoa beans for this dark chocolate bar originate from the Mekong-Delta in the south of Vietnam. The bar is special in more than one way. Its taste is special: spicy, with a sharpness to it reminiscent of Asian food. But additionally, the beans are grown by several farmers and brought to a processing station for fermentation and drying. The processing plant is inside a school for children with special needs. The company Vietcacao processes the cocoa beans and at the same time guides the children towards meaningful work. Very special, indeed! The relationship between Morin and Vietcacao is strong, and developed through Erithaj, a brand based on Vietnamese cocoa which is produced in the Morin factory. The Erithaj brand owners were involved in the founding of Vietcacao. Clearchox sold Erithaj for a while, but notwithstanding the excellent quality it was hardly bought.
Les merSvenska Kakao, founded by Ulrika and Fredrik Bergenkrans in 2013, stands as a pioneer in the Nordic bean-to-bar chocolate scene. Their journey began when they discovered an old school building in Skåne-Tranås during a holiday in Österlen and transformed it into a chocolate factory. Unlike many manufacturers, Svenska Kakao creates chocolate from scratch, right from the cocoa beans, a rarity in the Nordics. The uniqueness of Svenska Kakao's chocolate comes from Ulrika and Fredrik's hands-on approach in selecting the finest cocoa beans worldwide. They focus on quality, sustainability, transparency, fair pricing, and exceptional taste. Crafted by a small team of skilled chocolatiers in their Österlen factory, their chocolates have garnered international acclaim, winning several prizes and being featured in star restaurants and prestigious department stores like Isetan in Tokyo, Lafayette in Paris, and KaDeWe in Berlin. Today, Svenska Kakao's chocolates are available in 15 countries and various retailers across Sweden.
Les merThe botanical name of the goldenberry is physalis peruviana. The second word already indicates that it comes from Peru and the surrounding area. So also from Ecuador. It is better known as the Cape Gooseberry. The cape in the name has nothing to do with the cape in South Africa, but with a cloak, the cape.
Les merPralus, founded by François Pralus, is a brand born from a dream to own a cocoa plantation. After two years of searching, François found his ideal spot in 2003 on Nosy-Be, an island off the northwest coast of Madagascar, known as the Island of Perfumes. Surrounded by the scents of ylang-ylang, vetivers, peppers, and vanilla, he began his tree-to-bar journey. Set amidst the rolling hills of Nosy-Be, beyond the rice fields and between fragrant vetiver trees, frangipani, and raphias, lies the fertile land where François Pralus' cocoa trees thrive. The plantation, cultivated from scratch on a hillside, started with a nursery nurturing over 25,000 cocoa plants. Here, a variety of criollo beans, typical to the Malagasy land and known for the prized white bean, were chosen for their finesse. These seedlings, once matured, were planted in a preserved primary forest, under the canopy of large trees, allowing them to flourish for at least five years before bearing their first cocoa pods. Pralus' journey from a passionate dream to crafting exquisite tree-to-bar chocolate encapsulates a deep commitment to quality and the art of chocolate making.
Les merThe first time Morin bought Peruvian cocoa beans, in 2002, it was only a few bags. They discovered the remarkable quality and developed a keen interest in cocoa from other Peruvian regions. In 2004 everything came together, as Morin started working with a French-Peruvian couple who conduct direct trade with the producers in Peru, creating the all-important short chains and transparency. The beans used for this 70% organic chocolate bar originate from one single plantation in the Chanchamayo region of central Peru. They are a mixture of Criollo and Trinitario beans. The owner of the farm grows several types of trees, including papaya and coffee, in a plantation resembling a natural forest. For Morin, this farm stands out as a positive example: the farmer is very knowledgeable, is organically certified, and has similar yields from his mixed forest system, compared to other farmers who grow only cocoa.
Les merMaraná crafts premium, organic chocolate straight from the heart of Peru. Using the finest cocoa sourced from Piura, San Martin, and Cusco, founders Zulema and Giuseppe have transformed their passion for chocolate into a thriving business. Dedicated to ethical practices, they work closely with local farmers, enhancing their agricultural skills to ensure only the best cocoa beans are used. Each bar, wrapped in packaging that celebrates Peruvian heritage, represents their commitment to quality and respect for tradition. Since their debut in 2015, Maraná has earned accolades for their exceptional chocolate bars.
Les merEach Flair Signature is: 100% Human Powered, Manual Espresso Press Environmentally Friendly – no pods & no plugs Easy to Clean – features the market’s only detachable brewing head Completely Portable – breaks down into handy carrying case (included) Comes standard with our Bottomless 2-in-1 Portafilter Backed by a limited 5-year warranty on the press stand and brew cylinder Signature Styling Weight: 3.18kg Dimensions: 35.6x25.4x10.2 cm Brew Head: Standard Brew Head Reservoir Capacity: 60ml Portafilter Diameter: 40mm Max Output: 40ml Dose: 12-18g https://www.youtube.com/watch?v=0_WYLOCS1Mw https://www.youtube.com/watch?v=q7arLkEmo3c
Les merBronze at the Academy of Chocolate A balanced bar that is perfect for every day. The chocolate melts slowly and the nibs add a nice crunch and a hint of roasted chocolate. Cocoa from Dennis Bodie The cocoa used by PURE Chocolate is supplied by Dennis Bodie. A farmer in a hamlet in the middle of the John Crow Mountains called Tom’s Hope (in Fellowship in the parish of Portland). To find Bodie’s farm, you really need the help of the locals. There are no street names, no house numbers, nor does the farm have a name. Dennis Bodie owns the farm. It is his pride and joy; he has pledged his heart and soul to his farm, does not go on holiday but, he says, enjoys the sound of the stream and nature around him every day. His cocoa is a cross between Criollo and Trinitario, fermented and dried by hand. In chocolate making, what happens at harvest and after is crucial. Thanks to the special process, the extraordinary cocoa taste of the original cocoa beans is preserved as best as possible.
Les merOrigines Chocolate Makers specializes in small-scale, artisanal chocolate production, focusing on detailed roasting and taste-testing to perfect their products. They are committed to social and environmental responsibility, supporting sustainable cocoa projects in Colombia, Peru, and Liberia, and carefully choosing suppliers to minimize impact. The company collaborates with local producers for ingredients and creatively uses cocoa bean husks in herbal teas and soaps. They continually work on packaging recyclability and sourcing from ethical suppliers. Origines' “Bean to Bar” approach is about indulgence accessible to all chocolate lovers, emphasizing quality and sustainability.
Les merSpecifications 58mm filter baskets the same size as professional semi-automatic machines. Our baskets are extremely high quality, they are made by the same factory that makes all the best baskets in the world. Stainless Steel Tamper 1 piece stainless steel tamper designed and machined to precisely fit snugly in the basket and has tapered side walls to prevent ground being sucked back when you lift the tamper. Pressure gauge Our Patent Pending system takes the pressure reading from inside the basket. Add to that the manual pressing of the lever arms, it enables you to manipulate pre-infusion, flow and pressure in real-time to get the best from your coffee. Extraction pressure Ignore the magic 9 bar, that figure originally referred to the pump output pressure of a Faema E61 machine, when in actual fact the pressure at the group will be lower, maybe even 1-2 bar lower. Traditional lever machines (as measured by us) typically extract at 6-7 bars, and since the basket and piston on the Robot are the same size, we suggest you initially aim for 6-7 bars as well and adjust as preferred. Temperature management The Robot is clearly not going to give you a La Marzocco type flat temperature profile. But water off the boil poured into a gently pre-heated basket will yield approx 95 deg c water, and will give you up to 88 deg c coffee output from the basket. Extraction ratios Certainly a 2:1 ratio of beverage mass to ground coffee is possible i.e. a 16g coffee dose can easily yield a 32g beverage weight. You can increase the beverage weight up to 40-45g if needed. Bottomless is best For best results we recommend using the portafilter without the spouts - but when using the pressurised basket it is best to use with the spouts attached. It's a lever machine Lever machines can be very forgiving thanks to their gentle pre-infusion and the soft ramp up to full pressure. https://www.youtube.com/watch?v=11ZSXVZbQbA
Les merFounded in 2019 by Jacob, Mellōw chocolate is a Copenhagen-based chocolate brand rooted in ethical and sustainable practices. Born from a suitcase of cocoa beans from Panama, Mellōw has evolved from initial experiments in Jacob's kitchen to a dedicated production facility. Their chocolate, made in small batches, prioritizes human rights, biodiversity, and sustainable cocoa farming. Mellōw chocolate is committed to slave-free and child labor-free chocolate, supporting cocoa agroforestry to combat deforestation. They blend science and art to craft chocolates that retain the natural benefits of cocoa beans, using natural and unrefined ingredients to preserve antioxidants, vitamins, and minerals. Jacob's vision for Mellōwis simple yet profound: to produce the finest quality chocolate with just two ingredients - ethically sourced cocoa beans and unrefined sugar. Mellōw's approach encompasses sustainable practices, ethical partnerships with farmers, organic ingredients, and plastic-free packaging. Focused on preserving the nutritional qualities of hand-picked cocoa beans, Mellōw chocolate develops its processes scientifically. They aim to inspire with well-designed products, collaborating with local creatives, all while striving to raise the bar in the chocolate industry.
Les merDirections Place one scoop of Brew Clean (4g) per 1L (35 oz.) in the brew basket. Ensure the coffee server is under the brew basket. Activate the brewing cycle allowing the cleaning solution to flow into the server. When the brew cycle is finished, rinse the brew basket in fresh water. Leave the solution in the server to stand for a minimum of 15 minutes then drain. Thoroughly rinse the server with fresh water.
Les merOrganic and Fairtrade Dominican Cocoa from Conacado Cooperative Discover the exceptional quality of Trinitario cocoa from the Dominican Republic, brought to you by our partner Conacado, a cooperative representing 10,000 small-scale cocoa farmers. Committed to high standards, Conacado has pioneered the shift to producing well-fermented organic and Fairtrade cocoa, catering to discerning customers worldwide. Across seven regions on the island, they've established extensive facilities for fermenting and drying cocoa, all under stringent quality control. Choosing this organic cocoa isn't just about enjoying its rich flavor; it's also about supporting biodiversity. The organic farming practices improve the soil's organic matter content, maintaining healthy soil life and enhancing water retention. Additionally, the requirement to plant shade trees on the plantations creates vital habitats for birds and insects, contributing positively to the local ecosystem. This chocolate is not just a treat for your taste buds but also a step towards a more sustainable and environmentally friendly world.
Les merAt Krakakoa, we believe that some of the best quality products in the world can be produced right here in Indonesia. We believe that farmers need to make a good living from the hard work that they do. We believe that the environment needs to be protected while we pursue economic development. And we believe manufacturing and processing is an important contributor to economic growth.Our mission is to put our beliefs into action and change the way food production systems impact people and the planet, starting with cocoa.
Les merCAFEDE KONA was established in 2013 and has specialized in the design and development of specialty coffee equipment since 2015. The company holds a strong belief in the power of distinctive original designs, which elevate a brand's prominence and allure. Each product they create is rooted in aesthetics while seamlessly incorporating practicality, aiming to bring happiness and a sense of ritual to their customers. To ensure the delivery of top-quality products and exceptional user experiences, CAFEDE KONA has assembled a professional R&D; team comprising ingenious and experienced engineers with nearly 20 years of design expertise. They also have an international marketing and sales team in place, alongside a specialized warehouse team. In the current year, CAFEDE KONA has successfully launched over 10 new products in the market, with the confidence that at least two of them have become industry benchmarks.
Les merTO-THE-DEGREE TEMP. CONTROL By turning the knob, you select your desired temperature ranging from 135°F to 212°F, and Corvo EKG does the rest. No more guessing degrees. 1200W QUICK HEAT TIME No need to unload the dishwasher while you wait for your water to heat! 60 MINUTE HOLD MODE With the HOLD switch on, Corvo EKG will maintain your desired temperature in either Fahrenheit or Celsius for 60 minutes PID CONTROLLER Corvo EKG’s PID controller steadily maintains the perfect temperature as efficiently as possible. BREW STOPWATCH After your water is heated, Corvo EKG’s built-in Brew Stopwatch can time your brew for the perfect cup of coffee. FAHRENHEIT/CELSIUS OPTION Put the calculator away. No more converting to your preferred setting. Plug: Type-F (Scandinavia) Power: 1200W, 240V~, 50/60Hz, 9A Material: 304 stainless steel kettle body and lid, plastic base Temperature Range: 57-100 C Volume: 0.9L to max fill line Cord Length: 2.5 ft Weight: 1220 g (includes kettle base) Dimensions: 292mm x 171mm x 203mm Product Certifications: ETL compliance, FCC certified
Les merIt's all about the flavour! Ten years ago, Enver and Rodney started making chocolate. A lot has happened since then and our chocolate has become a household name for lovers of delicious and sustainable products. Since 2019 we have been producing solar-powered and emission-free in our factory in the Amsterdam Cocoa Harbour. Our factory is a lively place. Not only does it always smell like chocolate here, much more happens here. Once a year the sailing ship Tres Hombres brings our cocoa, twice a year hundreds of cyclists from Germany come to pick up our chocolate and there are constantly guided tours where we are happy to tell you more about our ideals and sustainable working methods.
Les mer
