Coffee is a drink that is, was or will be a daily part of our lives. It could be said that sugar and milk "solve" the drinkability of any coffee, but the truth is that coffee is a very specific drink and deserves a specific approach.
What is special about our coffee?
First of all, the quality of preparation is important, which starts with cleanliness. Everything that the coffee flows through and touches must be cleaned regularly. Any coffee, choice, cheap, expensive, bitter, sour, if it goes through a dirty grinder that no one cares about and a coffee machine that is not cleaned and has limescale water flowing into it, the coffee will be bad. So it's not always just about the coffee, but also about the cleaning process. Clean levers, use chemicals to clean nozzles, etc.
How often should such cleaning take place?
Some processes are more difficult, others easier. Heads, nozzles, levers, strainers on levers, kettles or grain hoppers must be cleaned every day. The interior of the grinder and coffee machine is taken care of by an expert during the overall overhaul.
What is the next step to creating the perfect cup of coffee after the technicalities are met?
We are talking about coffee, so the coffee itself is very important. There is also a growing trend in our country that establishments offer more types of coffee. It's not just about how it tastes, but also how it gets into use - where the grain is grown, who collects it, where it is roasted... Many of us are certainly familiar with the term "fair trade", which means "fair trade", i.e. they did not raise her in slave conditions. A coffee picker earns an average of 5 to 10 dollars a day, which is not an adequate reward for the work. That is why a large number of small roasters and coffee brands are being created in order to take small steps to disadvantage large companies that buy coffee beans in bulk, mix them, roast them and have their own brand. Regardless of all the factors mentioned above.
What kind of coffee does the Ostredok hotel offer?
We have two types of coffee. The first is traditional, called Tma v Tme. As people are still used to the bitter taste of coffee, it is more popular. It is roasted by the small family roastery Coffee Sheep in Trenčín. They developed this blend for a year and it became a bestseller and an absolute hit of a dark roasted "blend" (robust and arabica).
The second coffee changes, it is always a selection, grown by small farmers. Great care is taken to ensure that all the bushes are from the same type of coffee cherry. It is mostly collected by hand, and the processing process, which is taken care of by local farmers, is gentle on the coffee. It roasts lighter. An ordinary person, used to the bitter taste of coffee, will say that it is sour. We like to use the term acidic or fruity, as it maintains a large range of flavor profile and it is possible to observe more different flavors.
We offer all types of preparation from each grain: dairy, non-dairy, water, stronger, weaker... We also offer an alternative milk - oat milk from the British company Minor Figures.
Why does bitter coffee taste bitter and why is it still so popular among people?
It is done by roasting. By being roasted at a higher temperature and baked longer, it releases a lot of oils and other ingredients. As a result, it becomes greasy and the taste is fuller and bitter. It is a natural side effect of roasting, as it is more baked.
What is your most frequented coffee drink?
Espresso and cappuccino from the Tma v Tma blend.
