“A barista can only fuck it up.” A bold statement surely, from someone who by the way pays his rent and buys his food with the money he makes pressing shots at an espresso bar. But as befitting the Dutchman who said it (Olivier Vos: buzzcut, with thick glasses, and a determined enthusiasm that would take apart a floor in order to fix loose grout), there is a tremendous amount of logic to what sounds initially like a blustery provocation. Coffee – even the finest, most confident, most edifying – is still just roasted beans and water. There are three young men in the Netherlands who want to take the barista, whom they see as a part-TEDx presenter, part-birthday magician, out of the equation. They want people to make their own coffee, and to make coffee they can be proud of. Okay, so it might be a bit more complicated than that. The trio founded Koffie Leute calling themselves “personal assistants on the way to the perfect cup of coffee.” For them, the perfect cup is full of “slow coffee”, a liquid made with 21st century supply chains and 19th century patience. “It’s not just taste, but the experience of coffee,” says Olivier. Their coffee is ground fresh and by hand, put into a cup via V60 (a conical pour-over coffee filter used by most serious baristas these days), and ideally enjoyed over conversation (and maybe a cigarette, as Dirk, the most hirsute and least talkative of the bunch demonstrated often during our chat). “Espresso bars are espresso,” explains Olivier. “But Dutch history is just a good cup of coffee.” “The future of coffee looks an awful lot like its past.” 
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“A barista can only fuck it up.”

A bold statement surely, from someone who by the way pays his rent and buys his food with the money he makes pressing shots at an espresso bar. But as befitting the Dutchman who said it (Olivier Vos: buzzcut, with thick glasses, and a determined enthusiasm that would take apart a floor in order to fix loose grout), there is a tremendous amount of logic to what sounds initially like a blustery provocation. Coffee – even the finest, most confident, most edifying – is still just roasted beans and water. There are three young men in the Netherlands who want to take the barista, whom they see as a part-TEDx presenter, part-birthday magician, out of the equation. They want people to make their own coffee, and to make coffee they can be proud of.

Okay, so it might be a bit more complicated than that. The trio founded Koffie Leute calling themselves “personal assistants on the way to the perfect cup of coffee.” For them, the perfect cup is full of “slow coffee”, a liquid made with 21st century supply chains and 19th century patience. “It’s not just taste, but the experience of coffee,” says Olivier. Their coffee is ground fresh and by hand, put into a cup via V60 (a conical pour-over coffee filter used by most serious baristas these days), and ideally enjoyed over conversation (and maybe a cigarette, as Dirk, the most hirsute and least talkative of the bunch demonstrated often during our chat). “Espresso bars are espresso,” explains Olivier. “But Dutch history is just a good cup of coffee.”

“The future of coffee looks an awful lot like its past.” 

Source: roadsandkingdoms.com

The Path to a Better Cup of Coffee-Burr Grinders: It’s been said by many a coffee expert that you’d be better off with bad beans and a good grinder than a exceptional coffee and a shitty grinder. A bad grinder (like those cheap whirling-blade grinders most people use) breaks the beans down into particles of all sizes, meaning some will be over-extracted and some will be under-extracted, making for a very uneven cup of coffee. Good grinder means a burr-style grinder, which uses rotating plates to ensure the coffee is ground evenly (and without heating up and compromising the beans’ essential oils). -Water: “It’s 90% of the drink, yet nobody really thinks about it,” says Drop Coffee barista Benjamin Norman. Before going to the World Barista Finals in South America last year, the team trained with a variety of different waters in order to get the perfect product. You’re looking for a relatively hard water, with a mineral content of at least 150-200 parts per million. Play around with tap, filtered and bottled waters to find what works best in your hood. -Good beans: Look for suppliers that carefully source their beans and roast them in house. Single origin trumps blends anyday. In the US, Intelligentsia in Chicago, Stumptown in Portland, and Counter Culture in Durham are all world-class roasters. -V60: Not only has it emerged as the most common single-cup brew system in the new coffee universe, but at $15-$20, it’s also the cheapest. The ceramic cone fits right over your mug and allows for a slow, controlled extraction that yields an exceptionally high-quality coffee. All you need is a filter (and, if you really want to get serious, a timer, a scale and a V60 kettle) and you’re ready to brew. More on the insane fastidiousness of the modern coffee movement, and how to make the best joe possible, over at R&K. 
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The Path to a Better Cup of Coffee

-Burr Grinders: It’s been said by many a coffee expert that you’d be better off with bad beans and a good grinder than a exceptional coffee and a shitty grinder. A bad grinder (like those cheap whirling-blade grinders most people use) breaks the beans down into particles of all sizes, meaning some will be over-extracted and some will be under-extracted, making for a very uneven cup of coffee. Good grinder means a burr-style grinder, which uses rotating plates to ensure the coffee is ground evenly (and without heating up and compromising the beans’ essential oils).

-Water: “It’s 90% of the drink, yet nobody really thinks about it,” says Drop Coffee barista Benjamin Norman. Before going to the World Barista Finals in South America last year, the team trained with a variety of different waters in order to get the perfect product. You’re looking for a relatively hard water, with a mineral content of at least 150-200 parts per million. Play around with tap, filtered and bottled waters to find what works best in your hood.

-Good beans: Look for suppliers that carefully source their beans and roast them in house. Single origin trumps blends anyday. In the US, Intelligentsia in Chicago, Stumptown in Portland, and Counter Culture in Durham are all world-class roasters.

-V60: Not only has it emerged as the most common single-cup brew system in the new coffee universe, but at $15-$20, it’s also the cheapest. The ceramic cone fits right over your mug and allows for a slow, controlled extraction that yields an exceptionally high-quality coffee. All you need is a filter (and, if you really want to get serious, a timer, a scale and a V60 kettle) and you’re ready to brew.

More on the insane fastidiousness of the modern coffee movement, and how to make the best joe possible, over at R&K.