Last week we were once again at the Horecava in the RAI. This year we were at the Coffee Concepts with our booth, right next to the SCA National Coffee Contests. Needless to say, that was a great bustling place. Our team members also actively participated in several competitions:

- Nick participated in the Cup Tasters as well as the Oatly Matcha Latte Art competition.
- Barend reached the finals of the Dutch Brewers Cup and achieved a nice sixth place with our limited edition Panama Kotowa Duncan - Lot 1873 - T2 filter coffee!

It was great to meet so many of you in person and hear your enthusiasm about our coffee!
Did you miss us, but still want to meet or collaborate? Feel free to contact us through our website for a free trial session. We look forward to hearing from you!

PS: Would you like to brew filter coffee like Barend? He's happy to share his (not so) secret recipe with you.

Barend's secret recipe

Supplies:

- Water: 55% Bar-le-Duc, 45% Spa
- Water temperature : 93°C
- Coffee : 19.6 grams Duncan Filter, ground at 28 clicks with Comandante
-Tools : Hario Switch + filter, Hario Range Server, Coffee grinder (Comandante), Coffee Scale, Stopwatch

Preparation:

1. Preparation: Mix the water (55% Bar-le-Duc, 45% Spa) and heat to 93°C.
2. Start: Put the filter in the Hario Switch and fill with 250 grams of water. Keep the lid closed.
3. Add coffee: Add 19.6 grams of ground Duncan to the water. Lightly wet the surface with a spoon.
4. After 45 seconds: Break the crust by stirring twice in the middle and once along the edge.
5. Open flap: Open the lid at 1:30.
6. Add additional water: At 2:15, pour 80 more grams of water (93°C) onto the coffee.
7. Completion: Allow the coffee to drain. Done at 3:00.

Enjoy!