“People’s idea of how nice something is or what something is worth is built on different factors,” she says. Situated in their hometown of Northwest Arkansas, the aim was to bring better coffee to the region – and transparency was going to be at its core.Īndrea won America’s Best Barista is 2020Īndrea explains that a large part of this success comes down to a clear focus on the multisensory experience of coffee.
In 2012, the first Onyx Coffee Lab was born.
Andrea could use her experience as a barista, while Jon could apply his gift for branding. With or without the help of the specialty coffee community, the couple decided they were going to launch their own brand of coffee shops. No one wanted to share information, everyone that we asked said it was a secret, they said they couldn’t help us.” Even just getting samples from importers was difficult. “But when we first went into roasting, it was so hard to find any information. We began looking into roasting and sourcing, basically trying to scratch the surface of that. “We started to realise there was a lot to coffee – way more than we were doing. “And after a time, we decided to run some coffee shops locally. “My husband, Jon, and I were working in coffee together, which was really fun,” she tells me. Yield: 60g.ĭid you also receive this coffee from our box? Add your recipe below and let others know how you like to prepare this stunning coffee from Onyx Coffee Lab.Jon & Andrea were surprised at the secrecy of the specialty coffee community At 40 seconds pour up to 200g, wait, then at 60 seconds add 60g, wait, then at 80 seconds add another 60g and at 100 seconds add the final 60g.Ģ0g of coffee ground fine. Bloom with 40g of water at 94° for 30 seconds, then add 80g. Kalita Wave: 25g of coffee ground medium. Bloom with 66g of filtered water at 94° for 45 seconds, then pour in continuous bursts until you reach 350g. Kalita Wave: 22g of freshly ground coffee (medium). It’s a damn good coffee!” Ready for your enjoyment Once he was done, he served the coffee inside a lovely little cup and waited for it to cool for a bit before taking his first sip and swiveling the coffee around in his mouth for a bit before exclaiming: “I am getting caramel and panela with a super nice acidity. Nolo gave the Kalita a quick tap to make sure all the grounds were being extracted evenly and then waited for it to drain. The Modbar dispensed 66g of water at 94☌ and after 45 seconds it continued pouring water in regular bursts until it reached 350g. His first feedback after grinding 22g of coffee was: “Hmm. He hid under the counter just for a brief moment and then reemerged ready to get the brew on. It’s always really cool seeing fancy equipment being put to use and this was no exception. Nolo getting ready to put the Modbar to good use I wonder how it will taste coming from these guys.” Nolo and his friend and business partner Pablo Caballero had recently opened their brand new café ‘Misión’ in Malasaña in the heart of one of Madrid’s coolest neighbourhoods, equipped with the only Modbar in town. Nolo took a good look at the bag and said: “Ha! We also had this same coffee a little while ago. When working with whole beans, it’s crucial to make sure to always freshly grind your coffee just before preparation because it quickly loses its aroma and old coffee ends up tasting stale and hollow. A pouring kettle but a regular kettle will also do, however it requires more precision.A clean vessel for brewing and decanting.Your favourite brew method (Kalita Wave, V60, Aeropress etc).A good quality burr grinder such as the Commandante Grinder.Today, we are introducing our guest barista Nolo Botana from Misión Café and Hola Coffee in Madrid who got his hands semi-dirty with the exquisite Colombia, Aponte Village from Onyx Coffee Lab from our recently shipped coffee box.Īs in any good kitchen or bar, you want to be sure to have a few key items at your disposal that will aid you in preparing a delicious cup of coffee. The result will be a fresh take on each one of our delicious coffees from people who have a deep understanding and love for coffee. From now on, in addition to the recipes provided by the roasters, we will take our monthly selection of coffees to three different baristas every month and ask them to brew the coffees for us. Previously, we published a summary brew guide for each coffee box edition that we shipped using the recipes provided by the roasters. We have been making many changes to The Coffeevine over the past few weeks and months and still have a long way to go before we’re even close to where we want to be, but today we’re happy to share another installment of one of our new initiatives: The barista diaries.
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