Writer: Benjamin Brouér, translated by T. Schoof
For three weeks, the Hamburg-based restaurant “Trific” became a pop-up-café. There were trainings, networking and experimentation. “Roasters & Baristi” – A groundbreaking project for the German Coffee- and Barista Community.
Michael daintily weighs 14 grams of coffee beans, grinds them, puts them in a plastic barrel and pours hot water over them. He monitors the brewing time with a stop watch, then puts the envelope on top of the barrel and presses the freshly brewed coffee in a cup... read more