ckaffamaga

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MAGA

SAN FRANCISCO

magga

COPENHAGEN

NEW YORK

a magazine about coffee winter 2016

HOME


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Cameron Gallacher

Amalie Rosenstand

Design and UX

Support Team

Flat White

Caffe latte

Kaija Hsiao

Michelle Yang

The Intern

Administration

Chemex Pour Over Black

Pour Over

Andrei Ungureanu

Alette Holmberg-Nielsen

Operations

Product Owner

Drip Black

Black as my soul

Frej Soya

Grace Cheung

Software Developer

Marketing Team

v60 pour over

Cold Brew

Fernando Romero

Anders Hellerup Madsen

Business Development

Software Developer

Cafe con Leche

Black


Ckaffamaga

T

he issuu team comes from all over the world, but we all have one thing in common: our love for coffee. Whether it’s to help kickstart

our day, to get our creative juices flowing, or just so we can take afternoon breaks with our colleagues, a daily cup of joe is crucial to our daily routines. We can’t promise this guide will help you find the perfect cup when visiting our offices abroad, but we welcome you to take a break, sit back (maybe with some coffee), and enjoy the premier issue of ckaffamaga.

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Inside Growing Brewing Espresso Chemex French Press

Coffee Haus ExposĂŠ Copenhagen New York San Francisco

Thank you


Growing

T

here are many varieties of coffee that you can enjoy at your local brewery, but they surprisingly come down to mostly two botanical types of coffee

plants, Arabica and Robusta. The process starts with the coffee trees, each of them giving around 500 grams of green coffee beans annually. The beans develop inside coffee berries, each of them containing two seeds. The berries are harvested when they turn red, and usually the process is a manual one. The harvesting season differs in each country, depending on climate, and takes several months. Then, it’s up to processing, which is done in two alternatives, wet and dry. The wet alternative is used for high quality beans and the dry one for the ones with less flavor, as it’s generally cheaper and faster. That being done, the beans are finally ready to be shipped and brewed into coup de maitre, dark smelling happiness. Now that’s a story to think of while enjoying your morning cup.

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Espresso Espresso is a coffee roasted very dark and grounded finely. Due to the roasting method, it has a much more potent flavor, compared to other variates. 1. Grind your espresso coffee into very fine powder - if it is not already. You should end up with about 20-22 grams of coffee. 2. Boil water and then add it to the bottom of your Moka pot. 3. Place the coffee inside the filter compartment of the Moka pot. 4. Place the pot on the stove - at medium heat, after making sure that the top is attached. 5. When the water boils, the pressure will push a stream of coffee through the upper chamber, making a loud hiss when ready. 6. Remove the pot from the stove and enjoy a freshly made cup of goodness.

10 // Brewing


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12 // Brewing


Chemex The Chemex is a beautiful, pour-over style glass coffeemaker invented in 1941 and uses thicker filters than other pour over methods. Some coffee lovers believe this slower brew results in of full richer, full bodied coffee. 1. Place the Chemex filter in the brewer,

the amount of water reaches about 450

making sure the side with multiple folds

grams. Make sure to pour the water over

lines up against the spout. Rinse the filter

the dark spots and avoid the light ones

with hot water to get a nice seal and rinse.

5. At 1:45, fill the brewer flush to the top, so

2. Add about 40 grams of coffee ground,

that the scale reads about 700 grams.

around the size of salt crystals to the

6. At 4:00, when the filtered coffee is at the

center of the filter. Put the Chemex on

glass bubble, lift and remove the filter.

top of a scale and zero it out.

There will most likely be some brew left

3. Start the timer as you pour hot water evenly over all the grounds, until you reach about 150 grams on the scale.

in the filter, so pull it out and let it drain in a sink. 7. Swirl the Chemex around then serve

4. When the timer hits 45 seconds, start

immediately. You will have enough to

the second pour of hot water, making

serve two cups of brewed coffee to you

sure to reintegrate the coffee and water.

and a lucky friend.

Pour in an “S� pattern, then a spiral until

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14 // Brewing


French Press Whether you’re a fan or totally new to the French Press world, the cylindrical pot with a plunger and built-in filter screen is an icon when it comes to coffee. 1. Your grounds should be very coarse for a French Press, as they will have direct contact with the water. Put about 55 grams of the grounds in the bottom of the press and heat your water. 2. When the water reaches a boil, let it cool for 30 seconds. Fill the carafe to the halfway point for your first pour. This step, called “bloom,” ensure that your coffee will be just right. Wait for four minutes with the help of a timer. 3. Once it hits four minutes, plunge the press down. Make sure the filter is lowered evenly throughout. 4. Pour out the coffee immediately. If you wait longer, the coffee will continue to brew inside the carafe and will make the coffee overly bitter.

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Coffee Haus Exposé


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VĂŚrnedamsvej 4B 1619 Copenhagen V Tel: 33 31 47 77


Rist Some days a walk down the short but

tea or pour over rather than simply

charming street of Værnedamsvej can

getting a quick fix before moving on.

feel like Berlin in the summertime. Others might be reminiscent of a crisp autumn day in Paris. In either case it’s never a bad decision to duck into Rist Kaffebar.

The narrow space is cosy but not crammed and more often than not soft sounds of jazz or folk float through the air providing the perfect soundtrack for getting lost in a couple

As soon as you enter you get the

of chapters of a book or simply gazing

sense that this is a place where people

out the window – people watching

come to take a moment to slow down

as you cradle a warm cup of your

and reflect as they enjoy their cortado,

favourite brew in your hands.

Copenhagen // 19


Prolog A recently established and somewhat

sun while you enjoy your brew. When

of a hidden gem located in the

the colder months arrive, sit in the

meatpacking district, Prolog is a must

window or perch at a high table and

for local and visiting coffee enthusiasts.

enjoy warm conversations with one of

The small shop serves its own

the equally warm-hearted barristers.

roast along with a selection of

There’s also a selection of boutique

mouthwatering

treats

magazines available for purchase and

and even the option to grill a fennel-

issuers can drop in on Team Panther

encrusted marshmallow. On warmer

to take a peek at one of the more

days, you can mill about outside in the

obscure ones.

homemade

20 // Copenhagen


Høkerboderne 16, 1712 København V Tel: 31 25 56 75

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Coffee Haus Exposé


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24 // New York


30 W 8th St New York, NY 10011 Tel: +1 (855) 711-3385

Stumptown Oregon,

you prefer darker roasts. If you don’t

Stumptown Coffee Roaster’s flagship

have a clue as to which coffee you

cafe and roastery first opened in

want to get off the menu, they also

1999. They now feature stores in a

provide a handy tasting guide to help

host of cities, including New York and

you navigate.

Founded

in

Portland,

Los Angeles.

In addition to their cafes in Portland,

They are known for their direct trade

Stumptown

process—instead of buying coffee

Seattle,

beans in bulk, they directly buy their

and New Orleans. Don’t live in the

product from the people that grow the

U.S.? Stumptown Coffee even ships

beans. Stumptown Coffee’s roasts are

internationally, and you can just call in

generally considered a medium roast,

to set up an order.

Los

Coffee

has

Angeles,

cafes

in

New York,

but you can get their French Roast if

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Third Rail Coffee “Killin’

hole in the wall cafe. Third Rail

headaches since aught nine,”

Coffee’s everyday espresso

Third Rail Coffee is a lifesaver

is usually a single origin

for serious coffee addicts in

coffee roasted by Counter

New York City. They have a

Culture Coffee, but the cafe

wide selection of drinks and

also rotates different “guest”

a small selection of baked

coffees from other roasters

goods,

into their 2nd hopper every

With

the

and

slogan

people

are

consistently impressed by the talented baristas at this

26 // New York

month or two.


240 Sullivan St, New York, NY 10012 Tel: +1 646-580-1240

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Coffee Haus Exposé


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30 // San Francisco


Blue Bottle Blue are

Bottle’s rooted

beginnings in

Oakland,

six-pound Freeman

batch

roaster,

promised

Blue

Bottle

Coffee

has

then

grown to a small network of

California

when

James

and there to only use the

cafes, an espresso cart, the

Freeman,

a

coffee

finest

responsibly

occasional pop-up, and a

enthusiast, decided he was

sourced beans. He also

small fleet of Loring roasters.

tired of the commercial

vowed to only sell coffee

If you’re as passionate about

coffee enterprise and stale,

less than 48 hours out of

coffee as Freeman and his

overly roasted beans. In the

the roaster so customers

crew, be sure to take a look

early 2000s, he opened a

could enjoy coffee at peak

at Blue Bottle’s extensive

roaster and, with his small

flavor. Nearly 15 years later,

brewing guides.

and

1 Ferry Building, #7 San Francisco, CA 94111 Tel: +1 (510) 653-3394

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The Mill The Mill, a bright & airy cafe based in San Francisco, has a simple menu curated by Four Barrel Coffee & Josey Baker Bread. There’s plenty of space for people to enjoy their coffee and pastries over a book or some work inside the cafe or outside on their patio. The Mill also provides freshly baked loaves of bread and weekly make your own pizza nights on Mondays and Wednesdays. Locals know The Mill best for their variety of toast—available toppings include pesto, butter and cinnamon sugar, harissa chicken salad, and many more.

736 Divisadero St, San Francisco, CA 94117 Tel: +1 (415)-345-1953

32 // San Francisco


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Ckaffamaga was created one sunny day when issuu staff learned they were being split into teams to design publications for the #issuu10 celebration. Brainstorming team names led to ckaffamaga, a combination of the first letter from every person’s name, and the pronunciation inspired us to write about coffee— something we all agreed was a great beverage. In addition to the name, every page of this magazine contains a little something from each team member. We hope you enjoyed flipping through ckaffamaga as much as we enjoyed creating it.

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