Kopi Kade

One more sleep till our .coffeefestival event in partnership with and ! This is your last chance to win a ticket to this immersive experience to learn about the “Seed to Shot” process while enjoying coffee based cocktails and food.

Cupping is the most basic form of coffee tasting. It is ground coffee which is put into a bowl with water just off the boil.

The Specialty Coffee Association has set parameters for ratio of coffee to water (a ratio of 8.25g of coffee to 150ml of water), TDS of the water used (100 to 250ppm), as well as temperature (93C) and time that the coffee should be brewed for (3 to 5mins).

Cupping is conducted at all levels of the coffee supply chain, from producers, to exporters, to roasters and then cafés. The main purpose is to identify any flavour defects in the coffee. A standardised protocol for cupping allows for better cross communication from producer, broker, roaster, cafe and ending at the consumer. Essentially, it is a universal ‘language’ of coffee tasting. The Specialty Coffee Association also has an established points system for scoring each coffee- but it doesn’t have to be so complicated! Just comparing 2 coffees side by side in a blind tasting will do wonders for refining your palate to coffee.

To win a single pass DM us the answer to this question:

Who is the godfather of the coffee cupping scene and created the coffee flavour lexicon that we know today including the iconic flavour wheel seen in every hipster coffee institution?

Along with the answer you MUST send in the following:
(1) your name
(2) your phone number
(3) your email address
(4) your vaccination status
(5) any dietary restrictions

Only those DMs with all the information requested above will go into the draw and you can only enter once. We’ll announce the winner on our stories (and via DM) tonight. Entries close at 5pm on Thursday 17th February.

Sorting green coffee prior to packing in jute or Grainpro Hermetic bags is a crucial step in having a consistent, defect-free cup. Sorting at its most basic is done by hand, where clear defects such as black beans, broken beans, chipped beans and beans with insect damage are taken out.

There are also machines that sort via ‘screen size’ which ensures that all relatively similar sized beans are grouped together, ensuring that the roast comes out as evenly as possible. They also can sort by colour, to remove black or mouldy beans.

To win a single pass to our .coffeefestival event this Friday DM us the answer to this question:

What is the most common form of insect damage in Sri Lankan green coffee?
A) stem borer disease
B) berry borer disease
C) rust damage

Along with the answer you MUST send in the following:
(1) your name
(2) your phone number
(3) your email address
(4) your vaccination status
(5) any dietary restrictions

Only those DMs with all the information requested above will go into the draw and you can only enter once. We’ll announce the winner on our stories (and via DM) tomorrow morning (Thursday 17th February). Entries close at midnight on Wednesday 16th.

Thank you for your overwhelming response to our last post and interest in attending our “Sri Lankan Coffee from Seed to Shot” event on 21st January in partnership with and .coffeefestival. Please note, due to COVID-19 restrictions this is a closed event by invitation only. BUT the good news is we are giving away a handful of invitations leading up to the event.

Here’s your first chance…

Did you know Sri Lanka used to be one of the largest coffee-producing countries in the world, only second to Brazil? Scroll across for a quick intro and we’ll talk about this in detail at the event (while you sip on a coffee-based cocktail)… To win a double pass to the event DM us the answer to this question:

What was the main issue with planting that led to the coffee industry being debilitated in the 19th century?

Along with the answer you MUST send in the following:
(1) your name
(2) your phone number
(3) your email address
(4) the name of the person who will accompany you
(5) dietary restrictions for both of you
(6) vaccination status for both of you

Only those DMs with all the information requested above will go into the draw and you can only enter once. We’ll announce the winner on our stories (and via DM) at 9am on Wednesday 12th January. You have till then to enter!