On Women in Coffee: is that my face on the logo?

I am often asked if the woman on the logo is me (Deborah, the founder)! And it really has me questioning: does she really look like me?

Every week, at the farmers market or at local events, customers either ask if it is me on the logo or they simply assume that it is in fact me on the logo.

“It's so cool that you put yourself on the logo!" They say.

Well, well, well…it honestly never occurred to me.

The woman on the logo is most definitely not me. However, she represents the African woman (working in coffee):

• The African woman working in coffee farms, cultivating coffee.

• The African woman exporting green coffee.

• The African woman roasting coffee.

• The African woman owning a coffee shop or roastery.

For decades, women were (and still are) the minority in leadership roles in the coffee industry. I posted about this years ago on Instagram when I first launched KANFUELA.

“It takes diversity in people to hire diversity. It takes women in management positions to hire other women.”

— Juliet Han

Take a look at the following:

Credit: Homegrounds

The graph here shows that women do most of the fieldwork/sorting of coffee, but when it comes to “owning” farms/cafes/roasteries, the numbers are sadly very low!

This is part of the reason KANFUELA exists!! ☕️🤎

Credit: Homegrounds

Women work endlessly in coffee farms to bring you the flavorful coffee you drink every single morning, and to think that certain hiring managers believe that women were “too small” to handle roasting tasks is a mockery. As a roaster who happens to be a woman, it never occurred to me that roasting coffee was considered a “man’s job” until I got into the business. It is, without a doubt, physical labor, but nothing a woman in good shape cannot handle.

So, in conclusion, although the woman on our logo is not me, she represents HER: all women in coffee. The African woman as a representation of coffee.

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Come back and visit us here at Kanfuela anytime for more resources on anything and everything coffee. We’re also on YouTube and Instagram! Also, visit our online store for Organic African Coffee!

Beans, Brews & Beautiful Views: Your Guide to Where Coffee Grows in Africa

There is a misconception about Africa and coffee, so I’d like to offer you a glimpse into the vast and diverse world of African coffee, mostly focusing on Arabica coffee and a bit of Robusta coffee, and the countries and regions in Africa where coffee grows. Because if you didn’t know, yes, coffee grows in Africa!

When you hear “African coffee”, most people think of one country: Ethiopia, or maybe Kenya? However, you'd be surprised to know that there are many other countries in the continent, such as D.R. Congo, Tanzania, Malawi, Zimbabwe, Ivory Coast, and Uganda (to name a few), that also produce delicious, top-quality coffee—even specialty coffee!

 Firstly, if you prefer the video version, I have uploaded it to YouTube, if not, read on!

History of Coffee in Africa

To start off, it's important to know the quick history of coffee and where it originated from. If you did not know, Ethiopia is the original birthplace of Arabica coffee (Cof­fea Ara­bi­ca). There is a vast variety of stories of how it was first discovered by a young goat herder from the Kaffa region named Kald— dating back to the 8th and 9th century! Can you imagine? But surprisingly, I've had many customers tell me that they thought coffee originated from Brazil. Why is this, you may wonder.  Well, quite frankly, Brazil is the leading exporter of Arabica coffee; which would make sense why people think Brazil is the birthplace of coffee.  More surprisingly, a lot of people don't know that the Democratic Republic of the Congo is the birthplace of Robusta coffee (Cof­fea canepho­ra). In the 19th century, Robusta coffee was at some point renamed Congo Coffee. It is fascinating to know that coffee cultivation in Congo, back when it was then called the Belgium Congo, was done by using mate­r­i­al from the Loma­mi Riv­er region. I will go into more details and write a separate blog post about the origins and history of Robusta coffee and Arabica coffee in a future blog post. For now, read on below to learn about the following eight African countries where coffee grows: 

1. Ethiopia

Ethiopia isn't just the birthplace of coffee, it's a country, a rich land where diverse regions introduce us to the unique flavor profiles that are found in your cup of coffee at your favorite Third Wave, locally-owned coffee shop. Ethiopians are known for their passionate coffee culture: Morning, afternoon, and after dinner, they drink coffee in a practice known to me as an Ethiopian Coffee Ceremony. I attended an Ethiopian Coffee Ceremony a few years ago, which briefly introduced me to pan coffee roasting for the first time. A good sense of the coffee culture is also shown at the Addis Ababa airport in Ethiopia as well.

I have lots of respect and admiration for the Ethiopian Coffee Culture.

Some Ethiopian coffee regions include:

• Yirgacheffe: Located in the Sidamo highlands, this region produces bright, citrusy coffee with lots of floral notes. This is by far the most known region and known coffee, at least in the U.S. When you hear Yirgacheffe, you automatically think Ethiopia!

• Harar: This region is known for producing very distinct and wild-varietal of Arabica coffee, and also known for its dry processing method. Some would say the coffee in the Harar region has a complex cup with hints of wild berries (for those who like more fruity-like taste notes).

• Limmu: This southwestern region offers full-bodied coffees that grow at elevation of 1000–1900 meters. The coffee in this region is known for chocolaty character (Yum!).

2. Democratic Republic of the Congo

The Democratic Republic of Congo has recently been called a hidden treasure or rising star because of its comeback to the coffee world. As I mentioned earlier, coffee in the Congo was widely known in the past. Prior to the decline of Congolese coffee export due to the African War and political instability/conflict, D.R. Congo (then known as Zaire and the Belgium Congo), was one of the top exports of coffee. In the country, coffee was second after copper exports–exporting as much as 120,000 tonnes a year! Can you imagine? I really need to write more on this soon! I had the chance to visit some coffee regions in 2023, and it was one of the best experiences of my life. The Idjwi Island coffee tour was an experience I will forever cherish. I cannot wait to return! Coffee there grows at elevation between 1200-2000 meters.

Here are some of the coffee-growing regions in the Congo: 

• South Kivu: Nestled amidst volcanic mountains, the Lake Kivu region fosters a perfect climate for cultivating Arabica coffee beans, offering bright acidity and subtle sweetness and lots of Chocolatey-notes (we love Congolese coffee around here)!

• Ituri: African rainforests without a doubt create a unique environment for cultivating Robusta coffee beans. This region offer coffees with awakening aroma and earthy notes (Hummm…earthy? I need to try).

• North Kivu: This political-driven and war-torn region is undergoing a coffee revival, but nevertheless produces specialty-grade, top-quality, and organic Arabica coffee beans with floral (vanilla) and citrusy characteristics.

3. Kenya

Beautiful Kenya, with its volcanic soil and majestic mountains, is full of coffee glory. Their soil and high elevation make the perfect conditions for cultivating quality coffee. Kenyan coffee comes from some of the regions below:

• Aberdare Mountains: This misty region produces coffee with smooth finished  (I have yet to try).

• Central Highlands: Murang'a, Nyeri, and Kirinyaga counties are some of the oldest coffee-growing ares and offer rich coffees with lively citrus and blackcurrant notes (I can testify to this).

• Mount Kenya Forest Reserve: This region offers unique peaberry coffee beans with a smooth, sweet profile. Coffee here is known to grow at higher altitudes ranging from 1,300–2000 meters.

4. Tanzania

I have fallen in love with Tanzania. I visited in 2023, and I was mesmerized by the beauty, the people, and the culture. Tanzania's diverse landscape offers a divine coffee experience. Many small coffee farmers even offer coffee tours. I went to one on the slope of Mt. Kilimanjaro, and it was so much fun! 

Tanzania offers a huge variety of coffees, from the rich volcanic soils of Mount Kilimanjaro to the unique flavors of Mbeya. Here are some of the regions growing coffee in Tanzania:

• Kilimanjaro Slopes: Tanzania shares the slopes of the majestic mountain with Kenya. Kilimanjaro coffee beans boast a full-bodied character with lots of notes ranging from chocolate, hazelnut, to berries. Kilimanjaro is in fact one of my go-to coffee.

• Mbeya: Located in the southwestern highlands, the Mbeya region produces full-bodied coffees with a chocolaty aftertaste. (Quick side note, but this how I first fell in love with tanzanian coffee. I had my introduction with Mbeya coffee and I thought to myself: This is some of the best coffee I have ever had in my entire life, so I knew for sure that I would have to include Tanzanian coffees here at Kanfuela when I launched!)

• Mount Meru: The fertile slopes of this majestic mountain produce coffee with a smooth body and hints of citrus and spice (can anyone confirm this? I haven’t had it).

5. Malawi

Malawi's rolling hills and sunny climate create prefect conditions for cultivating unique coffee. Here are some of the regions:

• Mulanje Mountains: The slopes of Mount Mulanje produce lively Arabica coffee beans with a bright acidity.

• Thyolo: This southern region is known for its well-balanced coffees with hints of caramel (that sounds delicious—sign me up!).

• North Rukuru: Located in the north of the country, this region offers a taste of adventure with its nutty Robusta beans.

6. Uganda

Uganda is mostly a producer of Robusta coffee, but also produces some Arabica coffee:

• Mount Elgon: Sharing the mountain with Kenya, Uganda produces full-bodied Arabica coffee beans with chocolaty notes.

• Bugisu: Known for its distinctive processing methods, Bugisu produces unique Robusta coffee. 

• Bunyoro: Based on the shores of Lake Albert, Bunyoro offers a taste of tradition with its sun-dried Robusta beans.

7. Ivory Coast

While not traditionally known for coffee, Ivory Coast (Cote d’ivore), located in West Africa, does produce high-quality Robusta coffee and some Arabica coffee. Here are some of the coffee-growing regions in Ivory Coast:

• Man Mountains: Located in the west of the country, the Man Mountains produce a variety of Arabica beans with subtle floral notes.

• Lake Kossou: The land here is quite fertile, surrounding Lake Kossou, thus cultivates sun-dried Robusta coffee with a strong aroma and a woody (what is that?) aftertaste.

• Bandama Valley: This region, located centrally, offers something different. Have you heard of Liberica coffee!? It is another type of coffee plant, not as known, but I am dying to try this coffee one day! Liberica coffee is known to have smoky notes. What in the world is smoky taste-notes? If you’ve tried this, please comment below and share your experience!

8. Zimbabwe

Zimbabwe! – a country I have always wanted to visit and for whatever reason have been obsessed with since I was about 10-years-old. Like many other African countries, Zimbabwe's coffee industry is making a comeback. Zimbabwe has rich, volcanic soils that produce high-quality beans. Here are a few regions to keep an eye on:

• Eastern Highlands: This region has a cooler climate and produces bright, acidic coffees with a hint of citrus and more unique natural flavors that I cannot confirm, per se.

• Chimanimani Mountains: This region is on the border of Mozambique, and produces coffee known for its full body and intense aroma.

To conclude:

As I stated earlier, this is just a glimpse into the vast and diverse world of African coffee. There are more countries in Africa that produce coffee that are not mentioned here in details, such as:

• Rwanda

• Burundi

• Cameroon

• Zambia

• and apparently South Africa!

I will write a part two soon. And please note that every country, or even region, has its own unique growing conditions, processing methods, and flavor profiles, which makes it even more exciting when discovering new coffees for any coffee lover. 

Come back and visit us here at Kanfuela anytime for more resources on anything and everything coffee. We’re also on YouTube and Instagram! Also, visit our online store for Organic African Coffee!

CONGOLIA RAINFOREST - Organic Congo Coffee- Light/Medium Roast

$15.00

Do lattes have caffeine?

People often wonder if lattes have caffeine. The short answer is YES, lattes do have caffeine. A latte may contain even more caffeine than a single shot of espresso, if you were to order or drink a 16 oz latte, for example. 16 oz lattes typically contain 2 shots of espresso, while 8 oz lattes typically have 1 shot of espresso. Milk doesn’t dilute the caffeine in the latte.

How much caffeine do lattes have exactly?

On average, a single shot of espresso has about 63 mg of caffeine. Thus, a 16 oz latte made with 2 shots of espresso will have 126 mg of caffeine. The only difference is that you may not “feel” it as much right away because milk is added to it. 

In short, lattes have caffeine, and more caffeine in larger size lattes. 

Also, please note that espresso is not the same as a cup of “regular” coffee.  Coffee brewed with a drip coffee machine, for example, has about 12 to 16 mg of caffeine per ounce. So, a full cup (8 oz) has about 94 mg of caffeine.

Have I confused you?

Okay, what is espresso exactly? 

 An espresso is a coffee beverage—brewed with high steam pressure by way of an espresso machine. The “espresso shot” is pulled with hot water over finely ground espresso coffee and high steam pressure. Most espresso machines can pull a single shot, and some even a double shot. 

What is a latte?

How an espresso shot differs from a latte, is that typically lattes are made with an espresso shot(s), then milk is added and fills up the rest of the cup. The milk added is steamed with a steaming wand attached to the espresso machine or perhaps with a detached milk frother. The steamed milk has the texture that can then do latte art as the photo above.

Brief history of espresso

If you are not familiar with the history of espresso, it has been known that it was first created in Italy by a man named Luigi Bezzera who was from Milan. Therefore, Italy is the home of espresso. People often confuse this phrase. Meaning, they often think it means that coffee was discovered in Italy. That is not accurate and means something entirely different. As we discussed earlier, espresso is a coffee beverage brewed with a specific method. 

Coffee (the plant) originated from the continent of Africa.

Arabica was discovered in Ethiopia, and Robusta was discovered in the Democratic Republic of the Congo. I will be writing a blog post about the history of African coffee and where coffee grows in Africa soon, so be on the lookout for this on our blog.
Until next time!

What is the best coffee for pour over?

If you are in the search for the best coffee beans for pour over brewing, you are in the right place. It can be very overwhelming trying to choose the best coffee beans for your morning pour over coffee, with so many choices available. Please know that there is no right or wrong; however, the coffee beans you choose will make all the difference! Personally, pour over coffee is my favorite way to brew coffee when I am not pressed for time and just want to savor the moment.

Whether you're using a Chemex or a V60, there are so many different beans to try and explore, as well as the type of roast, so let’s go ahead and discuss the many options. First things first, I highly recommed choosing specialty-grade coffee when brewing pour-over coffee. If you’re not sure what that means, please read this blog post about what specialty coffee means. Now, let’s move forward.

TYPE OF ROAST

The type of roast you choose matters. For example, I make pour over coffee weekly at home and on weekends at the Farmers Market. I have learned that customers tend to respond well to light and medium roasted coffee vs darker roasts; this is specifically for pour over coffee. As a refresher: pour over coffee is a type of brewing method. It is a slow pour, extraction, over ground coffee, resulting in delightful coffee. It brings out the best, natural flavors of the coffee. Pour over coffee allows you to pick up on taste notes that cannot be tasted on French Press brewing, for instance. Because of this, it's best to choose beans that are not roasted too dark. Light roasts and medium roasts are the sweet spot.

COFFEE REGION

Choosing coffee from a particular region also makes a difference. If you're not picky about where the coffee comes from, that is great, but for those who are a bit more selective, read on.

Depending on your palette and your taste buds, you might prefer coffee that has more fruity taste notes vs coffee that has more chocolaty taste notes. So, consider that as you choose your beans.

For example, Ethiopian coffee and Kenyan coffee beans tend to have strong fruity notes, of berries; whereas, Tanzanian coffee, Congolese coffee, or Bolivian coffee will be stronger or bolder on the chocolate side. So think about what taste notes you want to taste in your pour over coffee. Some of you may not be picky about taste notes or perhaps your palette isn't strong enough to pick up on any taste notes, but now I’ve put that idea in your head for the next time you choose new coffee beans.

Here’s a breakdown of the experience I have had with different coffee beans for pour-over:

Boliva La Paz: Full bodied, dark chocolate, caramel

Panama Boquette: Cocoa, Toffee, Buterry

Ethiopia: Red currant, berries, vanilla

D.R. Congo: Dark chocolate, vanilla, black tea, brown sugar

Tanzania: Chocolatey, nuts, citrus, floral

Kenya: Floral, vanilla, berries, (some, chocolate)

So based on my recommendation and experience, best to go with medium or light roasts to allow you to really enjoy and savor the taste notes because of that slow extraction. But if you prefer a darker roast, that works too.

In conclusion, the best pour over coffee beans are the ones that taste the best to you. You may have to try different kinds until you finally find the one that you like best, specifically for pour over.

PRO TIP

Make sure that your ratio is correct. Quick recommendation: If I am making coffee at home for one person (me),in an 8-10 oz mug, I will use 21 grams of ground coffee (medium-coarse), then I will pour 360 ml/grams of water in under 3 minutes. I will go over ratios for pour over coffee on a different blog post, but for this short blog post I just wanted to go ahead and give you few different suggestions on the best coffee for your pour over coffee.

RECAP

When in doubt, go with a medium or a light roast. Medium is always a safe choice. If you're looking for something more on the berry-like/fruity side, then look into coffee from Ethiopia. But if you're looking for something with a bold, chocolatey taste, look no further than Tanzania and D.R Congo, or even Bolivia.

And if you're interested in seeing me make pour over coffee, look no further! See the video below to see how I make my fresh roasted, pour over coffee. There’s a lovely background of Lake Kivu in Goma, Democratic Republic of the Congo.

Thanks for reading and I hope you'll return to the blog for more resources on all things coffee.

What is the difference between specialty coffee and “regular coffee"?

If you are new to the specialty coffee world, you are probably starting to learn that there is so much to coffee—much more than you would have ever imagined. When I was new to this coffee world, culture, and community, I thought I knew enough about coffee. I have learned so much and am still learning daily, but I love to share what I have learned in my years in coffee thus far.

To put it plainly: the main difference between specialty coffee and regular coffee is that specialty coffee just tastes sooo much better and is of better quality! You might wonder why that is? Grab a cup of coffee, and read on.

What is Specialty Coffee?

Specialty Coffee is coffee that has almost no defects and has gone through a rigorous and peculiar quality check. In order for coffee to be labeled as Specialty Coffee, it needs to have a specific score—of 80 or more. Think of wine, for example. There are certified sommeliers to ensure the quality of wines is of a certain standard. There is a similar process in coffee. We have what we call Q-graders. Q-graders are trained and certified professionals, here to evaluate the quality of coffee. Similarly to wine, coffee has to go through a certain process of quality checking and tasting (cupping) in order to be qualified as specialty coffee. Q-graders are the sommeliers in coffee. They utilize cupping, a score sheet, and a flavor wheel to come to that conclusion. It all comes down to how the coffee was cultivated: region, climate, elevation, process, and more. I wrote about this in detail here.

Flavor score wheel:

 As I mentioned earlier, the score should be between 80 and 100. If it falls within the 80 and 90 range, then it is labeled as Excellent, while anything above 90 is Outstanding.  If it falls under 80, then it is not considered to be specialty coffee. It could be premium coffee and then it goes further down the line, which is, for example the coffee that you see at some gas stations or cheaper hotels. This is why the quality is not so good at places of that sort. Now the catch here is that specialty coffee typically is more expensive, for consumers as well as roasters/coffee shop owners.

What should specialty coffee taste like? For consumers?

Depends on your palette, but it should generally taste excellent and full of a variety of taste notes. When people try excellent specialty coffee for the first time, their first reaction/question is often: “This is so good! Not bitter at all! So smooth! How come?”  So, you may ask yourself why that is? Why does specialty coffee taste so good? Unfortunately, a lot of people have the mindset that coffee should not taste good for whatever reason. Well, I know the reason. The reason being that they have never had specialty coffee before. Most of the coffee they've had is lower grade coffee that had lots of defects, for example. Much lower-grade coffee tends to be bitter or sour. It often requires lots of sugar or milk/creamer to cover the defects.

What are the advantages and disadvantages of specialty coffee?

From a consumer standpoint? Oh, there are no disadvantages in my opinion because you're getting the best of the best.  Now from a business owner standpoint, as a roaster, I do see some disadvantages, especially because I have close relationships with producers. I had the opportunity to go to eastern Congo in Kivu and visit some of the farms. Some of the producers/farmers, for example, have good quality coffee that can be labeled/sold as highly-scored specialty coffee; however, they lack the resources (washing stations etc) training, and knowledge to know what their coffee should taste like or score. Any Q-grader can label it what they want for their advantage and not of the farmers’. Many farmers are lacking that training to be able to sell their coffee as highly-scored specialty coffee, and nowadays most roasters and green coffee importers are seeking the best of the best in specialty coffee because that's what consumers want.

Once the Q-graders give a low score to a particular coffee, producers are not able to sell their coffee at a higher price or at all and what ends up happening is that the coffee ends up getting looted out of the country to neighborhood countries, such as Rwanda or Uganda. And because the farmers want to sell their coffee and nobody's buying them, they strike up the cheapest deal with whoever will buy.  All this simply because the producers didn't get proper training to give their coffee the best shot. In conclusion, those are the few disadvantages that I see as a consumer, someone who loves coffee and drinks it daily, and as a business owner.

You may wonder why certain coffee producers in D.R. Congo lack the proper training to begin with? That is another blog post for another day!

So where can you find and buy specialty coffee?

1.    Local roaster or coffee shop

You can find specialty coffee at your local roaster or coffee shop of whatever city you're in. For example, we are coffee roasters based in Phoenix, Arizona and there are lots of specialty coffee roasters close by as well.  This is where I recommend that your start: locally. Not only will you be supporting a local business, but you’ll be getting the most freshly roasted coffee. If there’s a coffee shop near you that doesn’t roast, chances are, they're getting their coffee from a roaster that roasts/sells specialty coffee.

2.    Farmers’ Market

Most farmers market only have local produce or products. Here at Kanfuela we often sell our coffee at the Downtown Phoenix Farmers Market, for example, and there is usually at least three other coffee vendors there as well.

3.     Local grocery stores, such as Sprouts, Trader Joe’s, or Whole Foods.

 If you go this route, pay attention to the label and description on the bag. Where was it roasted and how long ago?

4.    Online

We are specialty coffee roasters who sell coffee online and there are many like us so this is an option that you can always explore. There are so many brands to choose from by simply googling where to buy specialty coffee.

Why should you drink specialty coffee?

There are many reasons to drink specialty coffee. I always advise that people try specialty coffee. The first reason is simply because it is much healthier for you and it tastes so much better. When I say healthier, that is because specialty coffee typically does not require you to add sugar or creamer in your coffee. Drinking coffee black is always a healthier option, but of course some people have a sweet tooth so sugar can be added, but in my personal opinion, it is not required.

So how much does specialty coffee cost?

Because roasters buy it at a higher price, it will also cost a little bit higher for consumers, which is you. For example, if you go to your local grocery store, you can get a, let's say 8 oz bag of coffee for maybe $10. But if you go to your local roaster, that 8 oz bag of coffee may cost you $15 or more. Because of the quality. So, the higher the quality, the more expensive it will be. But the results in your cup of coffee at home each morning will be quite worth it. I have heard from customers that, once they started drinking good specialty coffee, it was very difficult for them to go back to whatever they were drinking before. Personally, when I started drinking coffee a decade ago, I did not know the difference. I started with instant coffee thinking that it was the best thing ever, but the deeper and deeper I got into coffee, I started to realize how clueless I was about coffee.

I hope this information was helpful. This was my personal/professional input on what specialty coffee is and the different ways that it impacts the farmers and the consumers all around.

Cool off with an iced latte at home + why I didn’t like them at first

One of my favorite drinks to make at home is a Vanilla Toffee Iced Latte. It is easy to make and simply delicious. If you know a thing or two about Phoenix, Arizona summers, is that they are burning hot! Therefore, there is nothing more refreshing than an iced drink. I’ll be honest, though; I didn’t always like iced lattes or iced coffee (that’s the French in me); in fact, I’m still new to it! But now I can't seem to get enough!

Iced Lattes Don’t Taste Like Coffee

For a long time, I was not a fan of iced coffee-based drinks (that’s the French in me), simply because the ones I’d had were too watered down for my taste. 

I kept thinking: “Where’s the coffee??? All I taste is water and syrup!”

Then two years ago, I finally had an iced latte (mocha) that tasted delicious—in Kinshasa, Congo, of all places! It was at a coffee shop called Roots For All Coffee. It was delicious and I was surprised.

My way of drinking coffee has always been very “French.” My taste buds and way of eating are still very French. I admire the French coffee culture. And the French aren’t too keen on iced lattes or lattes, to begin with. It is simply not part of the culture.

Soooo, that iced latte I had in Kinshasa changed me!

When I returned to Phoenix, I decided to make my own iced latte at home. I tried to be creative and create my own thing. I tried many different mixes and played with quantities until I found something that worked for me and my tastebuds. I created it so that the flavors of the coffee would still be eminent and that it would not be too sweet.  Some iced lattes are filled with syrups and not much else.

How Do I Make an Iced Latte at Home?

Making an iced latte typically requires an espresso machine. Before I went all “commercial-grade, ” and bought a LUCCA 853 espresso machine, my first espresso machines were for beginners and far from commercial. I started with a De’Longhi Espresso machine and then a Breville Barista Pro. In fact, I still use the Barista Pro from time to time. If you don’t have an espresso machine, you can substitute with brewed coffee made with a moka pot, for instance.

Step-by-step instructions

The main key secret ingredient is in the coffee. You must have good coffee, to begin with.

1. Pull a double shot of espresso.

   • The type of beans makes all the difference. I recommend beans that are roasted specifically for espresso.

2. Follow the ratio for a double shot precisely (unless you prefer one shot).

   • i.e. 21 grams of espresso for a double shot— a good shot will range between 25-30  seconds.

3. Pump toffee nut syrup into your cup (1 pump is what I prefer but feel free to add more)

   • followed by the vanilla syrup (1 pump)

4. Add ice (4 extra large cubes work for me).

5. Pour milk  (I prefer Oat Milk) 

   • I pour milk at the halfway mark of whatever cup I use because I prefer stronger lattes. Some people fill the cup with more milk and prefer a milder latte. I like the taste of coffee, especially if it’s a good roast.

6. Pour espresso 

7. Stir

8. Drink uppppp

Okay, let’s rewind. 

Confession: These days I also add a scoop of ice cream, stir, and put it in the freezer for 20 minutes. This creates some sort of milkshake that I love and can’t get enough of.

What is your go-to iced latte preference and will you try this one? Let me know!

Happy drinking!

Come back and visit us here at Kanfuela anytime for more resources on anything and everything coffee. We’re also on YouTube and Instagram! Also, visit our online store for organic African coffee that will power you through your day!

Brewing coffee at home with a french press

Ever wonder why other people’s coffee tastes so much better than the one you’re brewing at home? Brewing coffee at home shouldn’t be complicated, but there are a few steps to brewing the perfect cup of coffee with a French press—if you’re patient enough to learn how to use a French press en lieu of a drip coffee machine.

In this blog, I will be discussing brewing coffee at home with a French Press.

My go-to on the daily is the French Press. It only takes four minutes to brew and gives me the nice boost I need to get my morning going.

What is a French Press?

A French press is a brewing device/coffee plunger. In French, a French Press is known as Caftière à Piston. Its invention dates back to France, in the 1950s.

What makes the French Press a preferred brewing method for many coffee lovers is that when brewing, the essential oils found in coffee grounds aren’t evaporated by filters often found in drip coffee machines, for instance. The grounds have direct contact with the water; this is known as direct immersing brewing.

Where can you buy an affordable French Press?

For those in the United States:

Your local coffee shop/roaster

Many locally-owned coffee shops and roasters carry brewing equipment, such as the French Press. I recommend that you start there.

Homegoods Store

This is a hidden gem. Homegood tends to carry French Presses from time to time. I have found high-end French presses to low-end presses at Homegoods over the years. Anywhere ranging from:$4.99- $19.99. They tend to go quickly, so if you come across one, grab it while you still can because it’ll be gone the next time you go.

Amazon.com

There are a variety of French Presses to choose from on Amazon, but I recommend staying away from plastic-made French Press, as they don’t tend to keep the coffee hot for long.

Step-by-step instructions on brewing with a French Press

Please note that the type of coffee you use is just as crucial.

French Press Ratio we use at Kanfuela 

Coffee Water

2 tablespoon (21 grams)                   300 grams  

4 tablespoon (33 grams)                        500 grams

6 tablespoon (47 grams)                        750 grams 

Step by step

1. Grind beans into coarse grind

2. Boil water in kettle

3. Add coffee ground inside the French press

4. Pour hot water over ground coffee

5. Stir

6. Put the top and wait 4 minutes

7. Press filter down

8. Serve

Making French Press coffee at home

What is the difference between coffee roasters and coffee shops?

Most people assume that being a coffee roaster also translates to having a coffee shop, when in fact that is not always the case.

The major difference between coffee roasters and coffee shops (who are not roasters), is that roasters focus more on roasting! They typically sell roasted coffee bags directly to consumers either via e-commerce or in a retail brick-and-mortar model, through wholesale accounts via b2b (business to business), or to major retailers, such as your local grocery store.

Although some may also have a coffee bar or coffee shop, roasting coffee beans takes priority. A lot goes into this process: sourcing green coffee, learning profiles of new coffee, creating new profiles/roasts, cuppings, maintaining quality, etc.

Coffee shops or cafés fall under “restaurants” and focus more on brewing espresso-based drinks and food, From barista skills to creating food/drink menus. They typically get their coffee beans wholesale from a local coffee roaster.

When I first thought of going into coffee, my goal was to open up a coffee shop. But I fell in love with roasting, which has completely won me over.

Déborah

What does specialty coffee even mean?

Specialty Coffee is coffee that has almost no defects and has gone through a rigorous and peculiar quality check. In order for coffee to be labeled as Specialty Coffee, it needs to have a specific score—of 80 or more.

Q-graders

Think of wine, for example. There are certified sommeliers to ensure the quality of wines is of a certain standard. There is a similar process in coffee. We have what we call Q-graders. Q-graders are trained and certified professionals, here to evaluate the quality of coffee. Similarly to wine, coffee has to go through a certain process of quality checking and tasting (cupping) in order to be qualified as specialty coffee. Q-graders are the sommeliers in coffee. They utilize cupping, a score sheet, and a flavor wheel to come to that conclusion. It all comes down to how the coffee was cultivated: region, climate, elevation, process, and more.

Grades

The coffees we produce here at Kanfuela Kaffé are all scored 84 and above and are Grade 1.

Coffee is graded like this:

1. GRADE 1: SPECIALITY-GRADE COFFEE BEANS. (What is usually found at locally-owned specialty shops/roasters- like us)

2. GRADE 2: PREMIUM GRADE COFFEE BEANS (also found at coffee shops/restaurants)

3. GRADE 3: EXCHANGE GRADE COFFEE BEANS (usually found at supermarkets/hotels)

4. GRADE 4: STANDARD GRADE COFFEE BEANS (That tasteless coffee from those gas stations and motels.)

5. GRADE 5: OFF GRADE COFFEE BEANS (Stay away from these!)

Now you know the difference between what makes a cup of coffee so special when you go to a local coffee shop vs one that is tasteless from a hotel/gas station/hospital?

But make no mistake, there is more to it. It takes a whole team to deliver top notch specialty-grade coffee to customers.

All the players:

• The Farmer

• The Green Coffee Buyer/Exporter

• The Roaster (like us)

• The Barista

• The Consumer (you)

  Read more about it here on the Specialty Coffee Association site.

  To learn more about the difference between specialty coffee and regular coffee, read here!

Hope this helps!

What is the best method to brew and drink Specialty Coffee?

Some of you may not be familiar with specialty coffee at all and are used to instant coffee, aka, nescafé-like texture or pods (Keurig). Well, congrats on possibly upgrading to a new level of drinking coffee! Read on to learn about different brewing methods that can elevate your coffee experience and introduce you to new taste notes—when brewing specialty coffee, for instance.

I also, have a YouTube video version of this post, if you prefer video format.

Here are the brewing methods I recommend for beginners:

1. Basic Drip Coffee Maker

These typically use a filter where ground (medium grind) coffee is placed. This is not my favorite brewing method; however, it gets the job done for a basic cup of coffee. Using freshly roasted coffee will bring out more flavor than using pre-ground coffee that is store-bought.

Here is a drip coffee maker that is often recommended in the coffee community. There are cheaper options as well on amazon that can range from $39 and up.

2. Moka Pot

This is by far one of my favorite brewing methods because it truly brings out the flavors of the coffee. However, this can also be very strong coffee for some and is usually consumed with milk/creamer or sugar. The Moka pot is an Italian brewing method that has been around for decades!

• It only requires you to fill the bottom portion with water

• add the middle cover and place the coffee ground (fine grind)

• Then screw the cap/lid back on and place it on the stove on low heat.

Soon the aroma will make its way to your home and it will smell delicious. It takes about ten minutes on my stove to be ready to serve.

You can purchase one here on Amazon.

3. French Press

The French Press is another popular brewing method that is fast and effective. It only requires you to:

• Drop 19-21 grams of ground coffee (coarse grind)

• Add boiling water (300ml) and stir.

• Wait 4 minutes with top lid covered.

• Then push down the top lid.

• Serve

4. Pour-over, such as the V60 by Hario

This pour-over method has easily become my favorite. Pour-over methods have been around for centuries and are the most natural way to drink coffee.

• Typically the ground coffee is placed in a filter

• Then boiled hot water is poured over the coffee in a circulation motion using a Gooseneck Kettle.

There are many types of pour-over machines, so the choices are endless. My favorite is the V60 by Hario (copper).

I usually place 21 grams of (ground coffee- coarse grind) and pour 360 grams of water.

I recommend using a reliable coffee scale—it is a must for this brewing method for consistency. I’ve purchased five of these coffee scales in the past because they are affordable and reliable.

5. Home Espresso machine

Last but not least, the famous espresso machine that produces espressos, lattes, cappuccinos, flat whites etc.

This is more for the “serious” coffee drinker/enthusiast, so I wouldn’t recommend this as your first machine. But it is an amazing way to consume coffee.

Making the perfect cup of latte and cappuccino takes time and practice. I recommend watching lots of YouTube tutorials to understand the basics of making espresso drinks. The home espresso machine I started with is the Breville Barista Pro, which also makes wonderful crema and steamed milk for latte art.

I hope this was helpful! Once you brew, taste, and drink coffee this way, it will be a lot more difficult to go back to instant coffee or pods.

Come back and visit us here at Kanfuela anytime for more resources on anything and everything coffee. We’re also on YouTube and Instagram! Also, visit our online store for Organic African Coffee!

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What does Kanfuela mean?

KAN·FUE·LA: COF·FEE

Kanfuela means coffee in Tshiluba - a Bantu language spoken in the Western Kasai and Kasaï Oriental provinces of the Democratic Republic of the Congo where Deborah’s family comes from. She comes from a family of coffee farming and agriculture- dating back generations.

Deborah’s paternal grandparents owned a large farm along the Lubilanji river (also known as Sankuru) in the town of Kamweka (Ville de Kananga)—in the southern part of the Democratic Republic of the Congo (Kasaï ). Coffee was among the top crops her grandfather harvested. It was common for the children (as young as the age of two) & adults to pair up their bread with coffee for breakfast—not milk! (The land still belongs to her family, but is currently not harvesting any crops.)