Author Archives: Marcin

ByMarcin

Irish Aeropress Championship 2017

Yep. Another coffee’s competition. This time I will try to reach the same high level as last year:)

2nd place was tasted good, but is it possible to be a First this year?

We will see at 10th of August.

The Irish Aeropress Championship is host this year by 3fe at the 32 Lower Grand Canal St, Dublin, Ireland.

Will you be there as well? 🙂

ByMarcin

“Żurek” – Polish Sour Rye Soup (recipe)

“Żurek” – Sour Rye Soup with White Sausage and Pickled Eggs.

(4-5 portions)

Rye Sour

120 ml. wholemeal rye flour,

240 ml.  room-temperature, but previously boiled water,

2 cloves of slightly crushed garlic,

2 bay leaves,

2-3 allspice berries.

 

Boil water and use it to rinse an interior of the glass or clay jar. Set aside to cool. Add wholemeal rye flour to the jar and pour water. Stir the mixture to form a uniform slurry. Add spices – 2 cloves of slightly crushed garlic, 2 bay leaves, 2-3 allspice berries.

Cover the jar with a piece of gauze or linen cloth. Do not close it with the lid, since the sour needs some fresh air. Set aside for about 3-5 days in a warm place and give it a stir just once a day. Let it mature and the sour will gain a distinct sour smell and taste.

Now, your sour is ready to be used for the soup. Store any leftover in the refrigerator, in a closed glass jar or bottle.

 

Pickled eggs.

4 hardboiled eggs,

250ml of beetroot sour.

 

Peel the hardboiled eggs and place them into a large jar of beetroot sour.

Leave them for overnight (if you wish to have just the rim of purple color or for 3 days if you wish to get a full purple color of whites.

 

Veg Stock

1 carrot, half of a parsley, a quarter of a leek, and a small piece of a raw celery root,

2 medium-sized onions,

2 garlic cloves,

5 allspice berries.

2 bay leaves,

1-2 juniper berries,

3 medium-sized potatoes,

2 teaspoons of horseradish,

240 rye sours,

250g of Polish raw sausage (white sausage),

100g of smoked pork belly,

2-3 teaspoons of marjoram,

salt, pepper,

4-5 tablespoons of sour cream (~18% fat),

Hardboiled, pickled eggs, Fresh Marjoram, Camelina Sativa oil.

 

Wash, peel and cut 2 medium sized onions and burn them on dry. Add at the end 1 teaspoon of Marjoram. It will allow realizing the aromatic oils of it.

And the smoked pork belly, 1 carrot, half of a parsley, a quarter of a leek, and small piece of a raw celery root. Put them into a large pot and cover with water. Add garlic (2 peeled cloves), 5 allspice berries, 2 bay leaves and, optionally, 1-2 juniper berries. Boil gently for about one hour, then drain the vegetables and save the broth.

In the meantime, wash, peel and dice 3 medium sized potatoes. Add them to stock and simmer until soft. Then blend it to the creamy consistency.

Now, add 250ml of rye sour to your vegetable broth (now without vegetables). Stir both ingredients and boil for about 5 minutes. Add the Horseradish to taste.

Cut Polish raw sausage (white sausage) into thick slices and fry it a bit in the frying pan.

To the soup add 2-3 teaspoons of marjoram, sausage slices.

Cook the soup until it gets an intense aroma of meat and herbs. Add salt and pepper to taste, then turn the heat off. Add 3-5 tablespoons of sour cream (~18% fat). Stir the soup, but do not boil it any longer.

Serve while still hot, with a cut in half hard-boiled, pickled eggs, fresh marjoram, and Camelina Sativa Oil.

ByMarcin

Liberties Brewers Cup

This is a competition for Baristas and people who love coffee plus a bit of fun.

15 Participants will take part in a Black Coffee brewing battle reviewed by three judges.

The event will take place at LEGIT COFFEE CO. 1 Meath Mart, Meath Street. The Liberties. D8 on Sunday 2nd, July 2017.

The Coffee Contest is open to public (1eur + booking fee).

The Idea is to engage the local community and the dublin coffee culture.

Sandwiches, Canapés, Pastry platters, beers will be provided by our sponsors.

RULES

Coffee: All participants must use the same coffee bean provided by our sponsor Baobab Coffee Roaster.

Water: All participants must use the same still mineral water Ashbeck – Tesco provided by our sponsor LEGIT COFFEE CO.

Equipment/ Grinder: All participant can used their own grinders and brewing devices. An EK 43 (Turkish Blades) will be Provided by our sponsor LEGIT COFFEE CO.

Process: By group of three, competitors will have 10 mins to brew one coffee using one preferred extraction method and present it to the judges for evaluation.

Judging:

Elimination round: three judges will score the coffees using the Specialty Coffee Association’s World Brewers Cup scoresheet (compulsory round http://www.worldcoffeeevents.org/wp-content/uploads/2016/12/2017-WBrC-Compulsory-Service-Scoresheet.pdf ).

Final: Finalists will have 12 mins to brew their coffee using their preferred extraction method.

The same scorecard will be used by the judges to elect the winer of the first LIBERTIES BREWERS CUP.

Prices: Hampers (coffee, voucher, beers, brewing kit) will be given to the first 3 places.

DOOR OPEN from 1p.m.

First Competitors from 2p.m.

ByMarcin

Brewers Cup Competition

The Irish Brewers Cup Competition 2017 is over.

Ireland has a new Champ: Stephen Houston from Bailies Coffee Company.

Big, Big Congrats to him and to all Competitors, Judges, Host, and Sponsors.

From my point of view, it was a great experience to me and I wish to try again next year.

I would like to say Thanks to all my supporters. You rock Guys!

Below my recipe and brewing method.

Coffee Roaster: Johannes Bayer (JB KAFFEE, Munich/Germany)

Roast day: 29th of March 2017.

Coffee: Kenya – Nyeri Region, Ruthaka Farmer’s Cooperative Society,

Altitude of 1,650 – 1,700.

Variety: SL28, SL34

Harvest: November/December 2016

Process: Fully Wash

Water: Total TDS: 117

Mineral content: Mg 60 %,

Ca 33,3 %,

Na 6,7 %

Temperature: (Brewing Start Point) 96 °C

Brewing Method: Kalita Wave 185

Dose: 16g Coarse Grind by Comandante Nitro Blade – hand, conical burrs grinder.

Total Water: 240g

Ratio: 15-0

Total brew time: 2.40 min

TDS: 1.43

Extraction Yield: 19.67

 

Tasting notes:

The coffee is very complex. It has a pronounced aroma of Dark Plums followed by Blackcurrants, Carmel, and Hibiscus. Have a lively acidity balanced by a good level of sweetness. In the taste, you will find the same Plums, tannins like from Red Cherries but also Mulberry and some hint of Hazelnuts. This coffee has a medium, round body (so characteristic for African coffees), sparkling mouthfeel and leaves a great, long aftertaste with Blackcurrant, Hibiscus notes, and some black tea hits.

 

ByMarcin

BONANZA Coffee de.

Woohaa. New Guest Coffee just arrived to Dublin 8.

The very well known in Germany, the Bonanza Coffee from Berlin is right now available in LEGIT Coffe Co on Meath Street.

You can try their espresso blend and grab some their filter roast ratial bags:

  • Colombia Fabian Zarama – Region: Nariño, Variety: Caturra, Process: Washed,  Altitude: 1900,
  • Ethiopia Suke Quto – Region: Oromia, Guji Zone, Variety: Kurume, Welicho, Process: Washed, Altitude: 1800 – 2200 m, Category: Peaberry
  • Brazil Dos Campos, Region: Serra de Mantiqueira, Variety: Yellow Bourbon, Process: Pulped Natural, Altitude: 1250
  • Peru -Apu (not available on bonanzacoffee.de) 🙂

 

All bags are 350g.

ByMarcin

Irish Brewers Cup 2017

The Irish Brewers Cup Championship 2017 will be taking place on Saturday 22nd and Sunday 23rd of April 2017.

It will be hosted in the Cloud Picker roastery.

And I will compete 🙂

ByMarcin

Tomatoes and Seafood Spicy Soup

My last Pop-Up was all about the Seafood.

Because, I had few questions how to make the soup, which been served with Riesling Kabinett, I decided to write this recipe.

You can fallow straight as it is, or (my recommendation) change it/twisted as much as you wish.

I never follow the recipes 😉

 

Spicy Tomatoes and Seafood Soup

(4-5 portions)

 

Ingredients

200g of Peeled and Deveined King Prawns,

2 Squid Tubes,

400g of canned Pelati Tomatoes,

2 Shallots,

2 clove (European) Garlic,

1 small bunch of fresh Lovage,

50g of dried MUN Mushrooms,

3 whole balls of Allspice,

3 dried Bay Leaves,

3 Tbsp. of Olive Oil,

1 punnet of Cherry Tomatoes

4 dried corns of Pepperoncino,

Zest from one Lime,

4 tsp. Fresh Cream,

Salt, Pepper, Sugar (to taste)

 

Method

1. Firstly, soak the MUN Mushrooms overnight (if you don’t have that much time, try as long as possible).

Prepare you vegetables: Peel the Shallots, Garlic and chop them finely.

Spoon 2 tbsp. olive oil into a deep heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion and garlic.

Reduce the heat to low and cook the vegetables until they’re soft (stir them often). Add the bunch of Lovage and Spices. After 2 min, add the canned tomatoes and pepperoncino. Increase the heat to medium again.

Strain the MUN Mushrooms and chopped them roughly. Add them to the tomatoes.

Simmer all about 15 minutes and you should stir them two or three times so they cook evenly and don’t stick to the bottom of the pan.

Now, you need to blend it, so place it in to the food processor and make a purée (just save some MUN mushrooms for final garnish).

Then pressed through the fine strainer (use the metal spoon to do it).

Pour it to the soup pot and step the tomatoes’ base on the low heat.

 

  1. Now, prepare the Prawns and Squid: Wash all under running, cold water and dry in paper towel.

Heat the heavy sauce pan to high heat. Place the squid tubes and fried them 1 min on both sides.

Cut the fried tubes in to rings.

Wash the pan and pre-heat again to fry the prawns as same as squids: 1 min on each side.

Add, fried seafood to the tomatoes’ base. Simmer for about 10 min. Your soup is almost ready.

Add salt, pepper and sugar to taste.

 

  1. Roast the wine tomatoes:

Pre-heat the oven 185°C, place the whole vine of tomatoes of baking tray, sprinkle them by Olive Oil and season with salt & pepper.

Roast them until the skins burst.

 

  1. Serve your soup in to the soup plates or bowls, garnished by roasted tomatoes, MUN mushrooms, lime zest and dash of fresh cream.

 

ENJOY.

ByMarcin

New Coffee at Legit Coffee Co.

I’m pleased to announce that new Guest Coffee from Johan & Nynström roaster are just arrived to Legit Coffee Co.

 

We will serve the Original Espresso Blend: ISOLA (A harmonious blend, that most people associate with a distinct taste of chocolate. You will also find a touch of caramelized fruit in the aftertaste hints of bitter almond) and filter coffee as well: Panama Pineapple Thief (Pineapple Thief offers a clean and clear scent of ripe pineapple. The character is sweet with hints of yellow mango and caramel).

Also, you will get a chance to buy other retail coffees from this roaster:

  • KENYA THIMU AA,
  • ETHIOPIA GUJI,
  • COLOMBIA SAN FERMIN,
  • BRAZIL FORTALEZA,
  • PANAMA PINEAPPLE THIEF.

 

On Monday 13th we will host the public cupping so stay in touch.

ByMarcin

New Toys for a Coffee Lover

I so exciting today. Why? Because, today the courier delivered new toys from Singapore.

New precision coffee distributor and Tamper. Some of you might know the OCD brand and many of barista are using their distributors on the coffee bar.

I decide to buy the brand called Cijaja Coffee from China. Great communication and very fast shipping.

I have played today only for an hour but it looks solid and improve espresso a lot.

I really recommend to get one for any coffee lover who brew espresso.

Mine are 58mm dimension.

ByMarcin

Wine Bistro

Tuesday – Thursday from 6 pm (bites & glasses)

Friday – Saturday from 6 pm (dine & wine)