Coffee academy

Coffee academy

Filter method and Chemex

Invented in 1941, the Chemex coffeemaker is an hourglass-shaped glass flask with a unique wood collar around its neck. Brewing coffee with Chemex is very simple: just add hot water and let it drip through the ground coffee and filter. Experts say this is a very natural way of brewing that brings out the coffee's different flavour nuances in the purest form.


Cupping is the tasting of different coffee varieties. Comparing many types of coffee shows how varied this seemingly consistent brown drink can be. By taking a sip of mass-produced burnt coffee in between, you realise what you're missing when drinking bad coffee. An average cupping event usually lasts for an hour. Come and try it for yourself!


Well-brewed coffee is usually thought to have a burnt taste. In reality, this is a sign of low-quality beans – roasting is used to mask the deficiencies in the raw ingredients.
An acidic taste, however, helps to display the bean’s quality as well as its aroma and flavour bouquet. This is why we recommend varieties with this taste nuance above everything else.


Milk and sugar were initially added to coffee to hide the poor taste caused by low-quality raw ingredients. High-quality coffee is best enjoyed black. However, if you like coffee with milk and sugar, there is no need to change your preferences. That said, there's no reason to put a lot of milk and sugar in good coffee, as it drowns out the flavour nuances.