Bonanza Coffee. Scandinavian Coffee House. DunneFrankowski - A Creative Coffee Company. Coffee @ Prufrock. I scraped through in the heats as last qualifier and am now heading into the finals of the UK Brewer’s Cup. It will be make or break in the sourcing. We need to choose a grinder and we’ve got to decide what to do about sieving and how modal to go, if at all. We need to choose a water and make decisions on temp, extraction level, agitation and routine shape. So we are taking the Conkers approach. Here are the issues and how we can un-snag them without going round-the-world. (Conkers enthusiasts will recognise certain terms). Very difficult to get a fresh Ethiopian coffee together for an early April final.
Me and Jacob Thue and Gordon Howell (who coined the term coffee conkers) have made a coaching team. Looked in the Cupper’s Handbook and found the term heft. Sieving is an interesting one for us. Conkers training requires you to find an indestructible control test for every brew-method cupping. Next phase is to field test the conquering (npi) control method on the brew bar menu. Kontakt. NO FIRE NO GLORY Berlin. The Haberdashery Coffee House and Eatery.