Sommelier Cup in Melbourne 2013

Sommelier Cup handmade in Finland, from left: Brew cup ( Noora Kahila World Brewers Cup Melbourne 2013), cappuccino and espresso (Kalle Freese World Barista Championship Melbourne 2013).

Finnish barista Noora Kahila will serve her siphon brewed coffee in the Sommelier Cup

Finnish Brewers Cup Champion Noora Kahila will serve her siphon brewed coffee in the Sommelier Cup. World Brewers Cup Melbourne May 23-26 2013.  Pictures from Noora Kahila´s rehearsal in Helsinki, “Brew Style Noora” The Sommelier Cup in  barista competitions: Niki Leskinen Finland World Brewers Cup 2012, Kalle Freese Finland (espresso and cappuccino) World Barista Championship 2013 and Noora Kahila Finland World Brewers Cup 2013.    

The Final Countdown 2

We made it in 24 days; to adjust,  slipcast and fire Kalle Freese´s handmade cappuccino and espresso cups. Our goal was to do it in 20 days. We had to to improve and perfect the molds throughout the R&D. It´s about material that changes and need time. Now we have developed three unique coffee cups for a slimmer hand craft production. Brew coffee, espresso and cappuccino. It takes 10 hours, firing the clay after reaching the peak temperature 1250 degrees Celsius. It has to cool off for another 10 hours before open the door when temperature inside the oven is 150 C degrees. A second firing in 1000 degrees Celsius to glace the cups. Clay from Finland and glace from England. It make the cups almost 100% Finnish in all aspects. I´m from Sweden but the rest is hand made in Finland. I heard from Kalle, some specialty coffee media…

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Barista Style Malmö

Djäkne – Luis Belandia, Solde – Rasmus, Te&Kaffehuset – Timmy Tossavainen, Lilla Kafferosteriet – Emil, Njutbar and Bagel Street Café.                            

The Final Countdown day 1

In 20 days Kaffika plan to deliver specialty espresso and cappuccino cups to the Finnish Barista Champion 2013, Kalle Freese so he can start his final training session with the cups before the Barista World Championship in Melbourne Australia  23rd – 26th May. This week we decided how the cups are going to look like and to function. Most important is the function, how the coffee flavours will develop in the cup , It´s about millimetres and milliliters. We now have to produce  tools but it takes more than one month to get them ready for production. Can we make any competition cups in time, will they work and be approved by Kalle? The answer is to produce more on free hand than in a tech way. This is a more risky strategy but we have no options. The time table is very tight. Just before Christmas 2012 I met…

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