freesecoffee-blog

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Weeknote 1

It's been a year already!

Freese Coffee Co. is turning 1 year old! Thank you to everyone who has shared and enjoyed a great cup of coffee with us at our Freesenkatu shop or at any of our event appearances in this past year.

We remain committed to our mission of making great coffee fun and approachable as we continue to grow and evolve as a company. Freese Coffee Co. was born out of a desire to share what we think is the best coffee available with you. It is in this spirit of sharing that we will start posting updates to our blog about what's happening with Freese Coffee Co. and related projects in our new "weeknotes" feature (something cool tech firms like Nordkapp, Helsinki Design Lab and Berg do).

Freese Coffee Academy Vol. 2

We are excited to announce that the application period for Freese Coffee Academy Vol. 2 has been officially opened and will be open until midnight on October 5th.

Kalle is working on securing sponsors and getting more attention for the Academy project through public relations (if you're interested, email Kalle). Vol. 2 of Academy will be focused on the foundation skills that prepare students for work as a barista, as well as recruiting students with a genuine interest in working in the field. On that note, Kalle and I are contacting potential field trip locations and guides so that our students can get a little taste of what Helsinki's coffee professionals are up to behind the scenes.

We have also spoken about a potential scholarship for a promising student that may not otherwise be able to afford the course fee if we can find sponsorship. Additionally in exciting Academy news Kalle is currently in talks with a real estate agent and will hopefully be securing a great class facility for the Academy and other future coffee related courses. Stay tuned for more developments on this and other Academy news! 

Freesenkatu 5 - the coffee shop

The team at Freesenkatu 5 has had a busy week already as we streamline and refocus our operations, shop and menu. We'll be introducing a new coffee menu that will limit our coffee rotation and give our staff and customers adequate time to truly get to know the wonderful coffees we have on offer. We will be offering a new roster of coffees every month based upon what is in season and the results of our new weekly staff cuppings.

On our October menu we'll be featuring La Plaza espresso and Gikirima from Workshop Coffee, Roxanita from Square Mile Coffee. Their Head Roaster Sang Ho Park seems to be quite excited about this coffee (oh, and he's coming to give two talks at our shop in October. More about this soon!)

1st Birthday!

To celebrate our 1st birthday on Sunday, September 28th we will be offering specials in shop all week leading up to our awesome anniversary party this Sunday! All of you lovely friends, regulars and other folks are invited.

Slush 2014

We are getting seriously excited to be a part of Slush, where Freese Coffee, our friends and volunteers will be serving great coffee to about 15 000 attendees from around the world. We'll have a staggering seven (7!) coffee bars to run and Kalle is kind of starting to freak out (he's really not).

We have already received an outpouring of support from our confirmed sponsors at Wilfa and Johan & Nyström, as well as many volunteer applications. Our future Academy students will help round out our team for this event! 

Thanks again to everyone who has supported Freese Coffee Co. in this exciting and growth-filled past year. We couldn't do it without you.  - Julia, Project Manager for Freese Coffee Academy

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Our Featured Roaster for this weekend will be Workshop Coffee, a London based roastery doing really great job. We got three espressos and two filters on the shelf. (paikassa Freese Coffee Co.)

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Right before the holidays we took part in "Third Wave Wichteln", a coffee exchange project. We sent a bag of one of our favourite coffees this year to Berlin. 

Alper from Berlin and I got the Olke Bire coffee roasted by Tim Wendelboe from Kalle Freese and I consider myself to be very lucky to have received such an excellent coffee.

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5 o'clock public cupping starts now! (paikassa Freese Coffee Co.)

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Greeting froms Copenhagen! Some Esmeralda left for the speediest drinkers. (paikassa Freese Coffee Co.)

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From our opening a month back.

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@jaminsky talking coffee. (paikassa Freese Coffee Co.)

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Caramelized buttery banana bread "Freese" style. (paikassa Freese Coffee Co.)

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Ollaan auki ja tarjolla on taas mielettömiä Anopin korvapuusteja viikon tauon jälkeen! (paikassa Freese Coffee Co.)

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Tasting new treats by Patisserie Teemu & Markus. Which one looks most delicious?

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Huuuuge croissants and pain au chocolats today. (paikassa Freese Coffee Co.)

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Menu for this weekend. (paikassa Freese Coffee Co.)

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Täydellinen kahvi sateiseen syyspäivään - karamellinen makeus, ruskeaa sokeria ja omenainen hapokkuus. Parhaita tai paras kahvi Costa Ricasta jota ollaan maistettu. (paikassa Freese Coffee Co.)

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Astetta siistimpi kassasysteemi. (paikassa Freese Coffee Co.)

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Kahvikursseja

Kolme viikonloppua on nyt takana ja vastaanotto on ollut erinomainen. Kiitos kaikille tähän mennessä käyneille! 

Kuten luvattu, viikolla alamme järjestämään erilaisia kahvikursseja. Ensi viikolla starttaa kaksi ensimmäistä.

Pensaasta kuppiin, n. 2h

Kalle kävi vajaa vuosi sitten tutustumassa kahvin alkuperään Keniassa. Tuliaisina mukaan tarttui iso kasa kuvia ja tietoa kahvin matkasta kuppiin: viljelystä, lajikkeista, prosessoinnista, paahtamisesta ja niin edelleen.

Tällä kurssilla perehdytään mm. näihin kaikkiin asioihin: mitä kahvi on, mikä vaikuttaa makuun, miksi kahvit maistuvat erilaisilta, miten paahtoaste vaikuttaa makuun ym. Samalla maistellaan useita kahveja eri alkuperämaista ja paahtimoilta. Kotiinviemisiksi saat goodie bagin ja pussin huippukahvia. Näillä pääset vauhtiin huippukahvin valmistuksessa kotona tai töissä. Kurssi sopii kenelle tahansa kahvista kiinnostuneelle.

Kurssille mahtuu 10 osallistujaa.

Baristakurssi, n. 3h

Oletko aina halunnut olla oman elämäsi huippubarista? Nyt voit aloittaa huipulta, nimittäin suomenmestarin opeista. 

Kurssilla perehdytään hieman espressonvalmistuksen teoriaan ja perusajatuksiin, mutta painopiste on käytännön tekemisessä. Kurssilla opetellaan espresson valmistusta, tekniikkaa ja maun säätämistä kohdilleen. Paneudumme pikaisesti myös maidonvaahdotukseen ja sen tekniikkaan.

Kurssi sopii sekä aloittelijoille että jo hieman kokeneemmille kotibaristoille.

Kotiinviemisiksi saat goodie bagin, pussin espressopapuja sekä eksklusiivisen barista-hotlinen käyttöösi ongelmatilanteiden varalta. Ei muuta kuin SM-kisoihin treenaamaan. Kurssille mahtuu 8 osallistujaa.

Kursseille voi ilmoittautua ostamalla paikan Holvi-verkkokaupan kautta eli täältä.

Kysymyksiä, toiveita ja kommentteja otetaan mielellään vastaan tänne! Järjestämme koulutuksia, maisteluita ja muita tilaisuuksia myös yrityksille ja muille ryhmille.

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Näin se meilläkin menee, vähän eri pavuista tosin.

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Tänään taas myllyssä @timwendelboe:n kenialaista Gikandaa. Maussa punaherukkaa ja vadelmaa. (paikassa Freese Coffee Co.)