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
17
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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