Alle innlegg av Norsk Kaffeinformasjon

To Rom og Kjøkken

Carl Johansgt. 5, 7010 Trondheim
73 56 89 00
post@2rok.no
www.toromogkjokken.no

To rom
Tilberedningsmetoder

Traktekaffe og espresso

Kaffeleverandør

Kjeldsberg leverer  traktekaffe og Jacobsen og Svart levererer bønner til espresso.

Kommentar

Kaffen står oppført i drikkekartet og presenteres alltid ved bordet. Filosofien er at kaffen skal ha god og jevn kvalitet levert av lokale leverandører. Vi bruker en Jura Impressa xj9 til espressobaserte drikker og en godkjent Bravilor Bonamat Matic 3 til traktekaffe.

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Art of Sushi

Elisenbergveien 19 A, 0265 Oslo
32 79 50 90
post@artofsushi.no
www.artofsushi.no

ArtofSushi
Tilberedningsmetoder

Manuell espressomaskin og godkjent trakter.

Kaffeleverandør

Lippe

Kommentar

Kaffetilbudet varierer gjennom sesongen. Vi har et tett samarbeid med Lippe og deltar på cupping innimellom. Kaffen er fersk og kvernes i forbindelse med tilberedning.

godkaffe feature

Plah Bar & Restaurant

Hegdehaugsveien 22, 0167 Oslo
21 56 43 00
post@plah.no
www.plah.no

Cru
Tilberedningsmetoder

Presskanne

Kaffeleverandør

Kaffa

Kommentar

Vi server god, nykvernet kaffe til gjestene. Kaffen presenteres både i menyen og ved bordet. Kaffa sørger for opplæring av våre ansatte og vi er nøye på renhold. Espresso–maskinen renses hver kveld.

godkaffe feature

Cru Vin & Kjøkken

Ingelbrecht Knudssøns gate 1, 0365 Oslo
22 98 98 98
post@cru.no
www.cru.no

Cru
Tilberedningsmetoder

Presskanne

Kaffeleverandør

Kaffa

Kommentar

Kaffe er en viktig del av avslutningen på et måltid for oss. Vår holdninge til kaffe er som alle andre råvarer vi bruker;  i sesong og lett brent for en frisk avslutning på måltidet. Vi kverner bønnene på bestilling. Vi presenterer både produsent, land og smak for gjestene.

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Emmas Drømmekjøkken

Kirkegata 8, 9008 Tromsø
77 63 77 30
post@emmas.as
www.emmasdrommekjokken.no

Emma
Tilberedningsmetoder

Trakter, espresso, presskanne

Kaffeleverandør

Joh. Johannson Kaffe

Kommentar

Vi på Emmas Drømmekjøkken er veldig opptatt av å servere god og nytraktet kaffe til våre gjester brygget på rent friskt vann,  og riktig mengde kaffe. Vi bruker Evergood som traktekaffe, og ECBC-godkjent trakter (Bravilor Bonamat Mondo). Etter over 30 år i restaurant- og kafebransjen, har vi bare høstet lovord om denne. 

godkaffe feature

 

approved feature

About the European Coffee Brewing Centre

European Coffee Brewing Centre is run by the Norwegian Coffee Association.

Introduction

Brewing coffee depends not only on roast, ground coffee and water, but also on the equipment, which ensures that the water extracts the coffee optimally. The construction of such brewing equipment is thus of greatest significance.

The Norwegian Coffee Association (NCA) was established in 1962. The organisation promotes coffee as a quality product, and since its start NCA has focused on quality standards for coffee and coffee brewing.

In 1975, NCA established its coffee laboratory European Coffee Brewing Centre. This laboratory is carrying out evaluations of coffee brewers based on the standards from the studies of the Coffee Brewing Center of the Pan American Coffee Bureau.

Until 1991 our laboratory received funds from the International Coffee Organisation.

In 1997 SCAA – Specialty Coffee Association of America introduced their coffee brewer certification programme. Consequently, we are now two organisations co-operating on a coffee brewer programme based on the same criteria.

The certification programme is designed to develop precise standards for brewer evaluation. By doing so, it will promote a clear understanding of the factors that influence the ultimate quality of the coffee beverage. The standards serve as a basis for communication among coffee suppliers, brewing-equipment manufacturers, filter manufacturers and most importantly the end users at both home and catering locations.

The programme is designed to evaluate, recognise and promote those coffee brewer models that have the capability of delivering an outstanding coffee beverage to the consumer. The programme is voluntary. Any manufacturer may submit any brewer for evaluation.

An updated list of the approved brewers will always be found on our website.

Our Certification Programme has been highly successful.
More than 90% of the Norwegian catering trade and more than 50% of the households have purchased brewers meeting our certification standards. Since the start of ECBC in 1975 we have achieved to maintain high coffee consumption per capita, among the highest in the world.

Evaluation of the Coffee Brewer

Roast coffee contains a range of chemical substances, which are extracted when it comes into contact with water. Only about 30% can be extracted under normal conditions.
This extract constitutes the colour, aroma, taste and body of the coffee.

The extraction of flavouring material from roast-and-ground coffee proceeds along pathways dictated by the natural laws of physics and chemistry. Only by understanding and applying those laws can an equipment designer create a brewer that delivers a high-quality beverage.

Although appearance and aesthetic aspects of equipment certainly play a role in overall design, the first requirement of a brewing device is to deliver a coffee beverage of desirable flavour. Similarly, the convenience of assembly/disassembly and easy access to parts for efficient, economical service of equipment comes into play. These factors, however, also take a back seat to the brewer’s performance.

A brewer that looks good and is easy to assemble is of no benefit to the consumer if it prepares a poor-tasting beverage. As a result, equipment designers must know as much about the «science» of brewing as they know about the «art» of design.

To brew coffee correctly, a range of factors must be optimal

The 6 most important are:

  • the degree of grind of the coffee
  • the contact time between the coffee and the water
  • the temperature of the water
  • the filtration
  • the wetting process
  • the technical construction of the brewing equipment
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Evaluation of the Coffee Brewer

Roast coffee contains a range of chemical substances, which are extracted when it comes into contact with water. Only about 30% can be extracted under normal conditions. This extract constitutes the colour, aroma, taste and body of the coffee.

ECBC’ s Certification Programme

ECBC evaluates coffee-brewing devices for the coffee industry, based on the brewing parameters outlined below. In its role as an independent testing authority, ECBC will analyse the data obtained from detailed examination of a brewer’s operating performance criteria and report the results to its manufacturer. ECBC will also recommend modifications that can enhance the brewer’s performance, if appropriate.

Units that meet ECBC’s standards for certification will receive a «Seal of Approval» that indicates their exemplary performance. Manufacturers that choose to use the ECBC «Seal of Approval» will be able to license its use through the association’s office and affix them to individual brewers.

If you wish to participate in ECBC’s Coffee Brewing Certification Programme, please send us a request to have the Pre-Certification Agreement mailed to you. Once ECBC has received a signed copy of the agreement, the licensing testing fee, and two (2) samples or prototypes of the coffee brewer to be tested, we will begin our evaluation process. We will make every attempt to complete the evaluation in a reasonable length of time.

If the two (2) brewers pass the tests, ECBC will ask the producer to submit another three (3) brewers for testing.

Brewer manufacturers may be asked to submit up to 10 individual brewers for testing.

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ECBC’s Certification Programme

ECBC evaluates coffee-brewing devices for the coffee industry, based on the brewing parameters outlined below.

In its role as an independent testing authority, ECBC will analyse the data obtained from detailed examination of a brewer’s operating performance criteria and report the results to its manufacturer.

approvedECBC will also recommend modifications that can enhance the brewer’s performance, if appropriate. Units that meet ECBC’s standards for certification will receive a “Seal of Approval” that indicates their exemplary performance. Manufacturers that choose to use the ECBC “Seal of Approval” will be able to license its use through the association’s office and affix them to individual brewers.

 If you wish to participate in ECBC’s Coffee Brewing Certification Programme, please send us a request to have the Pre-Certification Agreement mailed to you. Once ECBC has received a signed copy of the agreement, the licensing testing fee, and two (2) samples or prototypes of the coffee brewer to be tested, we will begin our evaluation process. We will make every attempt to complete the evaluation in a reasonable length of time.

Brewing coffee depends not only on roast, ground coffee and water, but also on the equipment, which ensures that the water extracts the coffee optimally. The construction of such brewing equipment is thus of greatest significance.

Godkjent-2011-outlined-1A7-Gjeldende-2011Norwegian Coffee Association (NCA) was established in 1962. The organisation promotes coffee as a quality product, and since its start NCA has focused on quality standards for coffee and coffee brewing.

In 1975 NCA established its coffee laboratory European Coffee Brewing Centre (then called Kaffe Tilberednings Senteret, KTS). This laboratory is carrying out evaluations of coffee brewers based on the standards from the studies of the Coffee Brewing Center of the Pan American Coffee Bureau. Until 1991 our laboratory received funds from the International Coffee Organisation.

In 1997 SCAA – Specialty Coffee Association of America introduced their coffee brewer certification programme. Consequently, now we are two organisations co-operating on a coffee brewer programme based on the same criteria. The certification programme is designed to develop precise standards for brewer evaluation. By doing so, it will promote a clear understanding of the factors that influence the ultimate quality of the coffee beverage. The standards serve as a basis for communication among coffee suppliers, brewing-equipment manufacturers, filter manufacturers and most importantly the end users at both home and catering locations.

The programme is designed to evaluate, recognise and promote those coffee brewer models that have the capability of delivering an outstanding coffee beverage to the consumer. The programme is voluntary. Any manufacturer may submit any brewer for evaluation.

ECBC reserves the rights to publish at any time a list of those brewers bearing the Seal of Approval.

Our Certification Programme has been highly successful. More than 90% of the Norwegian catering trade and more than 50% of the households have purchased brewers meeting our certification standards. Since the start of ECBC in 1975 we have achieved to maintain high coffee consumption per capita, among the highest in the world.

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Testing Procedures

All coffee brewers will be sent to ECBC’s office in Oslo to begin the evaluation process. ECBC will return all brewers at the completion of the tests. All test results will remain confidential unless instructed otherwise by the manufacturer or until such time as the manufacturer signs the Licensing Agreement.

All tests will follow a standard format that conforms to the good brewing practices outlined in this manual. In summary, ECBC will ensure all tests use:

  • Fresh, cold water with a temperature of 15ºC that contains between 100 and 200 parts per million (ppm) dissolved minerals.
  • The proper grind for the required brewing time of the coffee-brewing device.
  • 50-60 grams of coffee per litre of water (or 7 grams of coffee for each 125 ml of water) (Ten (10) grams for 6 fluid ounces for American standard brewers).
  • The water contact temperature is measured in the centre of the filter unit on the surface of the coffee.
  • The voltage used during the test will be adjusted to obtain the given wattage of the coffee maker.
  • All equipment is tested at full capacity.

If a brewing device is designed to operate at varying capacities and has passed the full-capacity performance test, it will then be tested for the other rated capacities. It must achieve the same performance rating at this level as at full capacity. No unit will be tested at less than two-thirds capacity, unless it has been specifically designed for this operation.

The first part of the performance test will use the coffee maker at full capacity. After the beverage has been prepared, the solubles yield will be measured and a sample taken for a measurement of the solubles concentration. Solubles concentration, or dissolved coffee flavouring material, can be measured by a coffee conductivity meter, a coffee hydrometer, oven-dehydration, or a variety of other methods that measure solubles concentration. Because oven dehydration has proven more precise and subject to less error, ECBC will use it for measuring soluble solids.

This measurement can provide information about the strength of the beverage prepared and the extent of extraction from the grounds. If the brewing process is repeated several times, the measurement also determines the uniformity with which the brewer operates. In the case of manually operated equipment, solubles concentration measurements help evaluate a person’s ability to use the equipment with consistent results.

Iced mit schlag

Kalde drikker

Ingredienser

  • Enkel eller dobbel espresso
  • Et serveringsglass med is fylles i en blender
  • 1-3 cl kokos sirup
  • Litt melk (1-2 dl)
  • Miks alt til det er jevnt

Blended latte/frappe

  • En blended latte har konsistens som en Smoothies
  • Alle ingredienser kjøres til en jevn masse i blender
  • Sirup kan byttes ut med ekte frukt der det er naturlig
  • Ekte varer gir en mer naturlig og ren smak
  • Skjær gjerne frukten i biter og frys den ned før den skal brukes
  • Hvis du benytter ekte råvarer må det tilsettes ekstra sukker

Det er stor forskjell på kvaliteten på isbiter, noen er svært ”tørre” mens andre er ”våte” – dette er avgjørende for hvor fast eller flytende drikken blir. Er drikken for fast kan dette justeres ved å tilsette mer væske.  Er den for flytende kan det brukes mer is. Du sparer en operasjon i tilberedningen ved å fryse ned kaffe-isbiter på forhånd.

Kokolatte frappe

kalde drikker

Ingredienser

  • Enkel eller dobbel espresso
  • Et serveringsglass med is fylles i en blender
  • 1-3 cl kokos sirup
  • Litt melk (1-2 dl)
  • Miks alt til det er jevnt

Blended latte/frappe

  • En blended latte har konsistens som en Smoothies
  • Alle ingredienser kjøres til en jevn masse i blender
  • Sirup kan byttes ut med ekte frukt der det er naturlig
  • Ekte varer gir en mer naturlig og ren smak
  • Skjær gjerne frukten i biter og frys den ned før den skal brukes
  • Hvis du benytter ekte råvarer må det tilsettes ekstra sukker

Det er stor forskjell på kvaliteten på isbiter, noen er svært ”tørre” mens andre er ”våte” – dette er avgjørende for hvor fast eller flytende drikken blir. Er drikken for fast kan dette justeres ved å tilsette mer væske.  Er den for flytende kan det brukes mer is. Du sparer en operasjon i tilberedningen ved å fryse ned kaffe-isbiter på forhånd.

Sjokolade på blåbærtur

Kalde drikker

Ingredienser

  • Enkel eller dobbel espresso
  • 1-2 cl sjokoladesaus
  • 1-2 cl blåbær sirup
  • Litt melk (1-2 dl)
  • Miks alt til det er jevnt

Blended latte/frappe

  • En blended latte har konsistens som en Smoothies
  • Alle ingredienser kjøres til en jevn masse i blender
  • Sirup kan byttes ut med ekte frukt der det er naturlig
  • Ekte varer gir en mer naturlig og ren smak
  • Skjær gjerne frukten i biter og frys den ned før den skal brukes
  • Hvis du benytter ekte råvarer må det tilsettes ekstra sukker

Det er stor forskjell på kvaliteten på isbiter, noen er svært ”tørre” mens andre er ”våte” – dette er avgjørende for hvor fast eller flytende drikken blir. Er drikken for fast kan dette justeres ved å tilsette mer væske.  Er den for flytende kan det brukes mer is. Du sparer en operasjon i tilberedningen ved å fryse ned kaffe-isbiter på forhånd.