Specialty Training at Orbea Cycle Coffee

More than a specialty café, Orbea Cycle Coffee is a specialty training and knowledge hub. This is one of their training session – the filter coffee training for Lilo Cafè, a new place that is going to open next Monday.


Surrounded by bicycles and accessories, cycling photos and magazines, the setting of Orbea Cycle Coffee is spectacular, and the various high quality, single origin coffees –  which they use and also sell here – come from those who also run the café – Café de Finca, roasters from Castelldefels, near Barcelona.

Coffee Training: Writing Down the Steps
Nito, barista manager at Orbea Cycle Coffee, is today at the final session of coffee training with Ana, the owner of Lilo Cafè, and Andre, the bartender of Lilo, as well as my co-associate in the Taste of Barcelona Tour.

And this session is reserved for filter coffees – specialties that neither them, nor me have tasted and learned much about, before.


Coffee Training

3 Ways for Filter Coffee

Preparing filter coffee is also spectacular to witness. First, the vessels have an original design. Then, filter coffee implies measuring, heating, pouring, stirring, then finally pouring into the cups – a procedure that takes longer but it’s so worth it, especially if you have a barista in front of you, explaining anything you’d like to know about the origin of the coffee, its history, its tasting notes, as well as all the steps to follow in preparing your coffee.

Coffee Training

The key to quality coffee resides, as we listen to Nito’s explanations, in numbers: quantity, temperature, timing. Very precise, all of them. As well as the grinding of the beans, the pour rate and the stirring. After all, it’s a science, a reaction best achieved under well determined conditions. Therefore, the scale for weighting everything, the beans, the water, the coffee, is the central piece of the training.

In theory, espresso and filter are the same concept. The basics are the same, anyway: hot water, poured over coffee grounds, passes through and, filtered, it falls into the vessel. The key difference between the two is that, instead of water being pushed through with pressure (espresso), water runs through the coffee grounds only because of gravity (filter). For this reason, the brewing process takes slightly longer and the result is a bit different, but heavenly good.


Filter Coffee with Chemex

The Chemex Coffeemaker is a manual, pour-over style glass-container coffeemaker, invented in 1941 by chemist Peter Schlumbohm.  In 1958, designers at the Illinois Institute of Technology said that the Chemex Coffeemaker is one of the best-designed products of modern times, and so is included in the collection of the Museum of Modern Art in New York City.


Filter Coffee with V60

The Hario V60 has become one of the most widely used brewing methods in specialty coffee shops around the world. Hario, a Japanese producer of glass items, launched their first home product in 1949, a glass filter coffee syphon. Hario received hundreds of design awards, yet it’s the V60, launched some ten years ago, that’s become its most famous invention. The name comes from vector 60, the 60º angle of its cone. The V60 was first introduced in ceramic and glass, then plastic, and finally in metal.


Filter Coffee with AeroPress

The result has an espresso strength concentration, as well as flavor, even though the aspect is that of a filter coffee – lighter and more transparent. It instantly became a new favorite of mine, and I warmly recommend it to anybody stopping at Orbea for a coffee.

The AeroPress is a device for brewing coffee invented in 2005 by Aerobie president Alan Adler. Coffee is steeped for 10–50 seconds (depending on grind and preferred strength) and then forced through a filter by pressing the plunger through the tube. The filters used are either the AeroPress paper filters or disc shaped thin metal filters. According to the position of the AeroPress, there are two ways of making the coffee: the traditional and the inverted.

orbea-005


Orbea Cycle Coffee is a specialty cafe run by Café de Finca, coffee roasters since 2009 and cafe owners since 2010 (Café de Finca Castelldefels). As coffee roasters, they provide coffee, equipment and knowledge for many other places, from Che Bici in Valencia to the Montana, in Lisbon, and from Fairview Coffee in Montpellier to Cafeteando in Madrid, not to mention several cafes here, in Barcelona.

Coffee: San José, Honduras
The coffee they worked with, for the training, is from the farm San José in Honduras. The card displays the essential information about the coffee: the variety, the origin, the main notes, and this information is also put on the coffee bags that can be purchased from the cafe. This is one of the favorite cafes of Café de Finca, a variety of Caturra and Catuai, cultivated at 1400 – 1600 meters above sea level. This origin has a low acidity, notes of chocolate and a very comforting honey sweetness in the mouth.

The cafe is to be found right in the center of the bicycle shop of Orbea, the biggest manufacturer of bicycles of Spain, and the shop, Orbea Campus Barcelona, is to be found right in the center of the city, near Rambla de Catalunya.

Orbea Campus BCN: the Interior
Orbea is a bicycle manufacturer in Mallabia, Spain. It began in 1840 as a rifle and gun producer and began making bicycles in the 1930s. It is Spain’s largest bicycle manufacturer. Designs and builds bicycles, with some of the higher-cost bikes being made in Portugal but all the others made at the Orbea factory in Mallabia.

 

Author: Ioana

| traveling | architecture | local taste | graphics | surf | southern sun |

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