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I recently had the opportunity to ask Aliss Hartmann from Finca Hartmann a few questions about life in origin. I have kept the responses as they were written. Aliss was also kind enough to send through a number of photos and videos of the farm. Thanks to Latorre & Dutch for helping to make this happen - and connecting farmers to the Coffeefusion Community!   NOTES ON FINCA HARTMANN - According to Aliss Hartmann - Did you grow up on the farm at Finca Hartmann? If so what was it like growing up on a coffee farm? Yes I did grow...

6:30am Alarm sounds. I jump out of bed, make my way over to my phone, a trick I have employed for years now after I got too used to snoozing when it sat by my bed. I walk, zombie-style, towards the door of my room, make my way to the kitchen, and flick the switch on my machine. The green light glows and I wait to hear if the pump draws water from the tank - just in case the water is low and the element doesn't come on. I've been burnt before.   6:33am Back in bed. Social media crawl....

This week, I have put a bit of time in to practising the infamous 'empty heart' - made famous by @tensai0421 on instagram. I remember when I first discovered this pattern, I went through litres of milk, trying to replicate the look of the final art. I produced a video at the time, pouring the coffee the way I thought it was poured, and although that technique was ultimately not the way it was done, it is a technique I have used to rework some classics. You can watch that original video here:     The reason the empty heart...

After seeing post after post on Instagram last week, asking me to turn on post notifications for their account, I thought I'd take a bit of time this week to discuss social media - for me in relation to coffee, but if you're an aspiring Blogger/YouTuber/Instagrammer etc then this post might also be for you! I definitely don't have the biggest social media accounts for coffee, but I have been creating coffee related social media content in one form or another for almost five years, and in that time have watched a number of social media platforms develop and evolve.  ...

Throughout my career in the coffee industry so far, there has always been a major goal/motivation to be consistent. This has been the case no matter whether we're talking about the beginning where one of the consistency measures was 'three pulls of the grinder dosing lever', to present day where we're trying to maintain extraction ratios of grams in and out. Completely different levels of quality in the cup, but both championing a level of consistency as key.   A lot can be said about consistency, and it is certainly a key motivator for the general coffee drinker. People regularly...