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Bezzera

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Hello Patrick! Thanks!

Wow, so you know a lot of coffee places :)

We work hard and passionately to produce the finest coffee beans. I'm proud that. I love working in the nature.

So, feel free to visit us if someday you come to Brazil. :)

See you.

thanks very much for your invitation

I would love to visit if the opportunity presented itself

thanks,

patrick
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Thanks for the invite Pedro! If only Australia wasn't so far, I'd so be there ;D
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Espresso Machines / Re: Lever Espresso Machines
« Last post by K_Bean_Coffee on 16/04/2018, 08:27 PM »
Heat, Liquids, Stainless Steel tools... what could go wront
Exactly :)


Sent from my iPhone using Tapatalk Pro
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Hello everyone!   :coffee2:

I'm Pedro from Fazendas Dutra, Brazil. We are a family run farm and we will have our first Public Cupping at SCA Expo in Seattle next Saturday 21 April @ 4PM. BSCA Booth 401 room 1.

If you are going to participate in the SCA Fair I would like to cordially invite you all to participate with us. Feel free to invite some friends.

Thanks. Some doubts let me know.


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hi Pedro

and welcome to the forum

I've been to coffee farms here in Australia as well as Thailand, Laos, Bali, and Hawaii

and I have nothing but respect and admiration for those who work the land to produce what I enjoy in my cup each day !

Best,

Patrick

Hello Patrick! Thanks!

Wow, so you know a lot of coffee places :)

We work hard and passionately to produce the finest coffee beans. I'm proud that. I love working in the nature.

So, feel free to visit us if someday you come to Brazil. :)

See you.
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Welcome Pedro!  I’ve been to coffee farms here in Australia and they’re most impressive.

Hi Brett, Thanks!

Wow I didn't know that had coffee growing in Australia! I would like to know :)

If you come to Brazil let me know, please come visit us :)

See ya.
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Ah welcome Pedro, awesome to have you around!

Have never been to a coffee farm, would love to though! And I believe I may have tried some beans from your farm before! Brazil Fazenda Sertaozinho (they were a Yellow Bourbon, Pulped Natural). Not sure if they were exactly from your farm, it sounds like it, but a stunning bean!

Hi Simon, thank you!

Nice! We are Fazendas Dutra and we have Yellow Bourbon also, we use the process Natural, Pulped Natural and Fully Washed. BTW I know Fazendas Sertaozinho, it was not so far from our farm.

Also we will bring our Yellow Bourbon to SCA cupping in Seattle next Saturday 21 april. If you go there let me know.

See ya.
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Welcome Pedro
Good to see you on our humble forum

I haven’t been to a coffee farm myself but I do have coffee trees growing in my yard
Ohh wait - just remembered I went to a coffee farm tour in New Guinea when I went a couple of years ago

KK

Hello Koffee Kosmo,

Thank you :)

Oh nice that you have coffee trees growing. I don't know New Guinea but sounds great.

If you come to Brazil some day let me know. You can visit our farm to know our coffee plantations.

See ya.

Also we will have a Open Coffee Cupping next Saturday April 21. If some are going to SCA Seattle please feel free to attend our cupping.



https://www.fazendasdutra.com.br/2018/04/15/open-coffee-cupping-sca-seattle/
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Espresso Machines / Re: Extraction time
« Last post by Simon on 15/04/2018, 09:27 PM »
G'day :)

Yeah what Pat said! I'm not too familiar with Finish a either, and only once roasted a sample up I got awhile ago, it was definitely interesting! Would love to hear more about the coffee you use :) (origin, processing method etc)

As far as red line for extraction, I'm sure there is, but would probably need a refractometer to properly test it out if you've extracted too much etc and what time that occurs with the very specific variables you're dealing with (coffee, machine etc), hence why going with the visuals of the shot and taste is a good way! When it's gone beyond blonding point you can pretty well say that you're now extracting too much, and of stuff you don't necessarily want in your drink!

I think the generic guideline of roughly 23-32s or whatever it happens to be now is good, but that being said, I've pulled incredibly slow (50s) shots that were just divine, so it really truly depends! Go by what suits your taste and not what it 'should' be.

And also I have no experience with a lever machine so this may change things too.

Great question though :)
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New Here? Drop in and Say Hi. / Re: good morning from switzerland
« Last post by Simon on 15/04/2018, 09:16 PM »
Ah welcome to the forum mate, hope you enjoy your stay here :)
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