Issuu

travels in taste

like life, coffee is what you make it

Welcome to O. Magazine, brought to you by OHCO COFFEE, exploring the rich and dynamic world of coffee from every angle.

In our kick-off issue, we delve into the heart of Ethiopia, the birthplace of coffee, uncovering the cultural and historical significance of this beloved bean in its native land.

We also take a close look at the Slayer espresso machines. We’re big fans of these amazing works of coffee art, we use them ourselves, so discover how these machines revolutionised coffee preparation with their cuttingedge design and precision.

For the adventurous palate, we explore the intriguing question: Why do some coffees have a distinct citrus-y flavour? Get to know the factors that influence these bright, tangy notes in the first of our series about the myriad marvel that is the coffee flavour profile.

Finally, we want to help you master your home brewing techniques, starting with our guide on the V60 dripper. From grind size to pour methods, we’ll help you brew a cup that’s bursting with flavour.

Plenty more to discover too. As you can see, we’re coffee nerds, we hope O. magazine will make you one too!

do some coffees have a real citrus-y-zing?

take a tour of Ethiopia, where coffee is intrinsic to its culture and

Check out how you can keep the brews flowing at home or in your workplace with our range of subscription services for our speciality coffees, machines & accessories (AKA the Sales bit)

lemonheadz

Coffee is a complex beverage, its flavour profile influenced by a multitude of factors from bean to cup. One of the intriguing notes often detected in certain coffees is a citrus-like taste. This bright, zesty characteristic can be a delightful surprise, adding a refreshing dimension to the drinking experience.

For boutique coffee enthusiasts, the allure of a cup of coffee with bright, citrus-like notes is undeniable. These refreshing flavours add a unique twist, setting boutique coffees apart from the rest. To fully appreciate these citrus-y undertones, it’s essential to understand the factors that contribute to this distinct flavour profile. From the coffee’s country of origin and bean variety to the soil composition and climate, each element plays a crucial role. In this comprehensive guide, we explore what makes boutique coffee have a citrus-like taste and highlight the regions renowned for producing these exceptional beans.

THE IMPACT OF COUNTRY OF ORIGIN ON BOUTIQUE COFFEE

The country where coffee is grown significantly impacts its flavour. Each coffee-growing region offers unique environmental conditions, known as “terroir,” which influences the coffee’s characteristics. Boutique coffee aficionados often seek out beans from specific countries to experience these distinct flavours.

ETHIOPIA: THE BIRTHPLACE OF COFFEE

Ethiopia is legendary in the world of boutique coffee. Known as the birthplace of coffee, Ethiopian beans, particularly from the Sidamo and Yirgacheffe regions, are celebrated for their complex, floral, and citrus-y flavours. The high elevations and

diverse heirloom varietals, coupled with traditional processing methods, create boutique coffees with vibrant citrus notes.

Ethiopian coffee farming is often characterized by its traditional practices. Smallholder farmers typically grow coffee under the shade of native trees, which helps to maintain biodiversity and soil health. The combination of shade-grown methods, heirloom varieties, and high altitudes (1,500 to 2,200 meters above sea level) results in beans with a unique terroir that can yield flavours reminiscent of lemon, bergamot, and other citrus fruits.

KENYA: VIBRANT CITRUS FLAVOURS

Kenya is another hotspot for citrus-y boutique coffees. Kenyan beans, especially those from the Nyeri and Kirinyaga regions, are famous for their bright acidity and flavours reminiscent of grapefruit, lemon, and orange. The region’s fertile volcanic soil and meticulous coffee processing methods contribute to these distinctive, zesty profiles.

Kenyan coffee is often processed using the washed method, which helps to preserve the bean’s inherent acidity and clarity of flavour. This method, combined with the SL28 and SL34 varietals, produces a cup profile that is both vibrant and complex. The high altitudes (1,700 to 2,200 meters) and consistent climate further enhance these citrus-y characteristics, making Kenyan coffee a favourite among boutique coffee enthusiasts.

COLOMBIA: HIGH-ALTITUDE CITRUS DELIGHTS

Colombian coffees are renowned for their smooth and well-balanced flavours. However, regions like Huila and Nariño, situated at higher elevations, produce beans with delightful citrus notes. The rich volcanic soil and optimal growing conditions in these areas allow for the development of boutique coffee with bright, citrus-y undertones.

Colombian coffee farmers in these regions benefit from a diverse climate that allows for multiple harvests throughout the year. This constant renewal of coffee crops ensures a fresh supply of beans with vibrant flavours. The careful selection of ripe cherries and meticulous processing methods help to bring out the bright acidity and citrus notes that make Colombian boutique coffee so special.

THE ROLE OF COFFEE BEAN VARIETY

The type of coffee bean is crucial in determining the flavour profile. Boutique coffee often uses high-quality Arabica beans, which are known for their complex flavours, including citrus notes. Within the Arabica species, certain varietals and hybrids enhance these characteristics even further.

ETHIOPIAN HEIRLOOM VARIETALS

In Ethiopia, the use of heirloom varietals is common in boutique coffee production. These ancient genetic strains grow wild or semi-wild, producing beans with a wide array of flavours, including strong citrus notes. These varietals contribute to the unique profile of Ethiopian boutique coffees.

Heirloom varietals are often less uniform in size and shape compared to more commercially grown varietals, which can add to the complexity of the flavour profile. The genetic diversity of these heirloom beans, coupled with Ethiopia’s unique growing conditions, results in a cup that can range from bright citrus to deep berry flavours, often with floral and herbal notes.

KENYAN SL28 AND SL34 VARIETALS

Kenyan boutique coffee often features the SL28 and SL34 varietals. Developed for their resilience, these beans also produce some of the most exquisite flavour profiles, characterized by intense citrus and berry notes. These varietals are a staple in the Kenyan boutique coffee scene.

SL28 and SL34 were developed by Scott Agricultural Laboratories in the 1930s, specifically for the high altitudes and challenging conditions of Kenyan coffee farms. These varietals are known for their resistance to drought and disease, making them well-suited for sustainable coffee farming. Their ability to thrive in Kenya’s unique terroir results in a coffee that is both robust and richly flavoured, with pronounced citrus notes that are highly sought after in boutique coffee circles.

THE INFLUENCE OF SOIL COMPOSITION ON BOUTIQUE COFFEE

Soil composition significantly affects the flavour of coffee. Boutique coffee plants thrive in well-drained, nutrient-rich soils. The mineral content and pH level of the soil can directly impact the development and final taste of the beans.

VOLCANIC SOIL BENEFITS

Many top coffee-growing regions known for boutique coffee are located on volcanic soil. This soil is rich in minerals such as potassium, magnesium, and calcium, which contribute to the development of complex flavours. Regions like the Rift Valley in Kenya and the highlands of Ethiopia benefit from volcanic soil, enhancing the bright, acidic qualities of the beans and contributing to the citrus notes in boutique coffees.

Volcanic soils are highly fertile and provide an ideal growing environment for coffee plants. The minerals present in these soils help to strengthen the plants and promote healthy growth, leading to beans that are rich in flavour and complexity. The well-draining properties of volcanic soil also ensure that the coffee plants do not become waterlogged, which can negatively impact the beans’ quality.

CLIMATE AND TEMPERATURE EFFECTS ON BOUTIQUE COFFEE

The climate and temperature of a coffee-growing region are fundamental in shaping the flavour profile of boutique coffee. Coffee plants generally thrive in tropical climates with stable temperatures, but specific temperature ranges can influence the development of particular flavours.

HIGH ELEVATIONS FOR COMPLEX FLAVOURS

Boutique coffee often comes from high-altitude regions, where the beans mature slowly, allowing for more complex flavour development. Coffees grown at higher elevations tend to exhibit higher acidity and brighter flavours, including citrus notes. In Ethiopia, many boutique coffee farms are located between 1,500 to 2,200 meters above sea level, providing ideal conditions for vibrant, citrus-y coffees.

The slower maturation process at high elevations allows the beans to develop a deeper and more intricate flavour profile. The cooler temperatures and reduced oxygen levels contribute to the beans’ dense structure, which enhances their acidity and bright, citrus-y flavours. These conditions are ideal for producing boutique coffee with a distinctive and memorable taste.

OPTIMAL TEMPERATURE RANGE

The best temperatures for coffee cultivation range between 60-70°F (15-24°C). Regions maintaining these temperatures consistently produce beans with balanced acidity and nuanced flavours. Fluctuations in temperature, especially cooler nights, can enhance the acidity and complexity of the beans, contributing to the citrus flavours characteristic of boutique coffee.

“

People looking for something different to that familiar rich espresso feel are often drawn to the lighter, more citrus flavours found in beans from places like Africa.

The beans we bring in from Ethiopia for our Yirgacheffe have that great acidity and lightness, great as a pick-me up with plenty of bite, but also great if you soften it with a little milk in a longer drink.

”

Boutique coffee farms often carefully monitor and manage the micro-climates within their growing areas to ensure optimal conditions for their coffee plants. This attention to detail helps to preserve the beans’ quality and flavour, resulting in a superior product that stands out in the market.

PROCESSING METHODS FOR BOUTIQUE COFFEE

The method used to process coffee cherries after harvest can significantly influence the final flavour profile. Various processing methods, including washed (wet), natural (dry), and honey (semiwashed), impact the taste of boutique coffee in different ways.

WASHED PROCESSING FOR CLEAN FLAVOURS

The washed process, which removes the cherry pulp before drying the beans, is known for producing clean, bright flavours with pronounced acidity. This method is commonly used in Kenya and Ethiopia, helping to highlight the citrus notes in boutique coffee.

Washed processing involves several steps: pulping, fermenting, washing, and drying. This method ensures that the beans are thoroughly cleaned and free of any residual fruit, allowing their natural flavours to shine through. The result is a cup of coffee with a bright, clean taste and well-defined citrus notes that are highly prized in the boutique coffee market.

Paul @OHCO Coffee

NATURAL PROCESSING FOR FRUITY COMPLEXITY

The natural process, where beans are dried with the cherry pulp still attached, imparts fruity and wine-like characteristics. While this method can produce complex flavours, it sometimes masks pure citrus notes. However, in regions like Ethiopia, natural processing can still yield beans with strong citrus undertones, enhancing the overall profile of boutique coffee.

Natural processing requires careful attention to detail to ensure that the beans dry evenly and do not develop off-flavours. The extended drying time allows the beans to absorb more of the fruit’s sugars, resulting in a richer and more complex flavour profile. This method can produce boutique coffees with a wide range of flavours, including pronounced citrus and berry notes.

RENOWNED REGIONS FOR CITRUS-FLAVOURED BOUTIQUE COFFEE

Given the interplay of factors like country of origin, bean type, soil composition, and climate, several regions are famous for producing boutique coffees with distinctive citrus notes.

SIDAMO AND YIRGACHEFFE, ETHIOPIA

Sidamo and Yirgacheffe are iconic regions in the world of boutique coffee. Coffees from these areas are prized for their complex flavour profiles, often featuring bright acidity, floral aromas, and distinct citrus notes, particularly lemon and bergamot. The high elevation, heirloom varietals, and traditional processing methods contribute to these unique flavours.

Yirgacheffe, in particular, is known for its washed coffees that exhibit a tea-like body and vibrant citrus notes. The meticulous processing methods and highaltitude growing conditions combine to create a cup that is both refreshing and complex, making it a favourite among boutique coffee lovers.

NYERI AND KIRINYAGA, KENYA

Nyeri and Kirinyaga are celebrated for their exceptional Kenyan boutique coffees. Beans from these regions are known for their intense acidity, vibrant fruitiness, and strong citrus flavours such as grapefruit and lime. The fertile volcanic soil and meticulous washing processes enhance these desirable characteristics.

The SL28 and SL34 varietals grown in these regions produce beans that are consistently high in quality and flavour. The combination of careful cultivation practices, optimal growing conditions, and expert processing methods results in a cup that is both bright and flavourful, with well-defined citrus notes that stand out in the boutique coffee market.

HUILA AND NARIÑO, COLOMBIA

While Colombian coffee is typically known for its smooth, well-balanced flavours, certain regions like Huila and Nariño produce beans with bright acidity and citrus notes. The high elevations and rich volcanic soil in these areas contribute to the development of these unique flavours, making them stand out in the Colombian boutique coffee landscape.

In Huila and Nariño, coffee farmers focus on sustainable practices and meticulous processing to bring out the best in their beans. The result is a cup that is both vibrant and complex, with citrus notes that add a refreshing dimension to the overall flavour profile.

EXPLORING THE JOURNEY OF BOUTIQUE COFFEE

To truly appreciate the citrus notes in boutique coffee, it’s important to consider the journey the beans take from farm to cup. Each step in the process, from cultivation and harvesting to processing and roasting, plays a crucial role in shaping the final flavour profile.

CULTIVATION AND HARVESTING

Boutique coffee farms often employ sustainable and environmentally friendly practices to ensure the health and vitality of their coffee plants. Shade-grown methods, organic farming, and selective harvesting all contribute to the quality and flavour of the beans.

Selective harvesting, in particular, is a key factor in producing high-quality boutique coffee. By picking only the ripest cherries, farmers can ensure that the beans develop their full flavour potential. This careful attention to detail at the harvesting stage sets the foundation for a superior cup of coffee.

PROCESSING AND DRYING

Once the cherries are harvested, they undergo processing to remove the fruit and prepare the beans for drying. The choice of processing method (washed, natural, or honey) has a significant impact on the flavour profile of the beans.

Drying is another critical step in the process. Beans must be dried slowly and evenly to prevent mould and ensure consistent flavour development. The drying method (sun-dried or mechanically dried) and the conditions under which the beans are dried (temperature, humidity, airflow) all contribute to the final flavour profile of the coffee.

ROASTING AND BREWING

The roasting process is where the beans’ flavours are truly brought to life. Boutique coffee roasters often experiment with different roast profiles to highlight the unique characteristics of each batch of beans. Light roasts are typically preferred for citrus-y coffees, as they preserve the beans’ natural acidity and bright flavours.

Brewing methods also play a role in accentuating the citrus notes in boutique coffee. Methods such as pour-over, Aeropress, and Chemex are popular among coffee enthusiasts for their ability to produce a clean, balanced cup that highlights the beans’ nuanced flavours. The grind size, water temperature, and brewing time can all be adjusted to bring out the best in a citrus-y boutique coffee.

ZINGER

The citrus-like taste in boutique coffee is the result of a complex interplay of factors, including the country of origin, bean variety, soil composition, and climate conditions. Regions like Sidamo and Yirgacheffe in Ethiopia, Nyeri and Kirinyaga in Kenya, and high-altitude areas in Colombia are particularly renowned for producing boutique coffees with pronounced citrus notes. Understanding these factors enhances the appreciation for these unique flavours and underscores the incredible diversity and richness of the world of boutique coffee.

For boutique coffee lovers, exploring citrus-y coffees offers a delightful journey into the vibrant and intricate world of coffee flavours. Whether you are a seasoned coffee connoisseur or a curious newcomer, the refreshing citrus notes in these exceptional beans provide a unique and memorable tasting experience. By delving into the factors that contribute to these flavours, from the terroir and bean varietals to the processing methods and brewing techniques, you can gain a deeper appreciation for the artistry and craftsmanship behind every cup of boutique coffee l

For more information about OHCO coffees with that zesty tang, be sure to head over to our website at www.ohcocoffee.com

coffee, and love, taste

Ethiopian Proverb

taste best when hot...

Ethiopia: The Heartbeat of Coffee Culture and Economy Ethiopia, often referred to as the birthplace of coffee, has a rich and storied history deeply intertwined with this beloved beverage. Coffee is not merely a commodity in Ethiopia; it is a cultural cornerstone, a vital economic driver, and a source of national pride. From the legend of Kaldi and his energized goats to the intricate and communal coffee ceremonies that are a daily ritual, coffee’s significance in Ethiopia cannot be overstated.

HISTORICAL SIGNIFICANCE OF COFFEE IN ETHIOPIA

The legend of coffee’s discovery is rooted in Ethiopian folklore. It is said that a young goat herder named Kaldi observed his goats behaving unusually energetically after consuming the red cherries of a certain shrub. Curious, Kaldi sampled the cherries himself and experienced a similar boost in vitality. He shared his discovery with a local monk, who found that brewing the cherries helped him stay awake during long hours of prayer. This legend marks the beginning of coffee’s journey from the Ethiopian highlands to becoming a global phenomenon.

Historically, coffee has played a crucial role in Ethiopian society. The first recorded use of coffee as a beverage dates back to the 9th century, and by the 15th century, coffee cultivation and trade were well established in the region. Coffeehouses, known as “bunna bets,” became central to social and political life, serving as hubs for conversation, community gathering, and cultural exchange.

COFFEE IN MODERN ETHIOPIA

Today, coffee remains integral to Ethiopia’s culture and economy. Ethiopia is the largest coffee producer in Africa and the fifth largest globally, with coffee accounting for a significant portion of its GDP and employing millions of people. The country’s diverse landscapes and favourable climate conditions create an

You hear the phrase ’the home of coffee’ a lot, but in the case of Ethiopia, it really is the case.

It’s no surprise that beans from this country is so full of flavour and personality — coffee is the lifeblood of this remarkable place.

One of the most enchanting aspects of Ethiopian coffee culture is the traditional coffee ceremony, a ritual that is both a social event and a symbol of hospitality. This ceremony is a daily occurrence in many Ethiopian households and involves a meticulous and communal preparation process that can take up to several hours.

PREPARATION: The ceremony begins with the washing and roasting of green coffee beans over an open flame. The beans are stirred constantly until they turn dark brown and release a rich, aromatic smoke. This roasting process is often done in the presence of guests, who are invited to savour the aroma.

GRINDING: Once roasted, the beans are ground using a mortar and pestle, creating a fine powder. This grinding process is rhythmic and methodical, adding to the ceremony’s meditative atmosphere.

BREWING: The ground coffee is then brewed in a special pot called a “jebena,” which is traditionally made of clay. The coffee is mixed with water and brought to a boil over a charcoal stove. The jebena’s narrow spout and round bottom help in evenly distributing the heat, ensuring a balanced brew.

SERVING: The coffee is served in small, handle-less cups called “cini.” It is typically poured from a height to allow the grounds to settle at the bottom. The host serves three rounds of coffee, known as “abol,” “tona,” and “baraka,” each round progressively weaker than the previous one. The ceremony is often accompanied by the burning of incense and the sharing of snacks such as popcorn or bread.

COMMUNAL ASPECT: The coffee ceremony is a time for conversation, storytelling, and bonding. It is a gesture of respect and friendship, and participating in it is considered an honour. This ritual underscores the social significance of coffee in Ethiopian culture, symbolizing togetherness and community.

Ethiopia’s diverse topography and climate create a variety of micro-climates that are ideal for coffee cultivation. The country is divided into several coffee-producing regions, each known for producing beans with distinct flavour profiles.

SIDAMO: Located in the southern part of Ethiopia, Sidamo is one of the most renowned coffee regions. The coffee here is known for its bright acidity, floral notes, and complex flavour profile. Sidamo coffees are often described as having a medium body with hints of citrus and berries.

YIRGACHEFFE: Also in the south, Yirgacheffe is part of the Sidamo region but is often distinguished as a separate area due to its unique coffee characteristics. Yirgacheffe coffee is highly prized for its delicate and tea-like qualities, with pronounced floral and fruity notes. It is considered one of the finest coffees in the world.

HARRAR: In the eastern highlands, Harrar produces coffee with a wild and exotic flavour. Harrar beans are known for their fruity, wine-like qualities and a heavy body. They often exhibit notes of blueberry, dark chocolate, and spice, making them a favourite among coffee connoisseurs.

GUJI: Situated to the south of Sidamo, Guji has recently gained recognition for its high-quality coffee. Guji beans offer a distinct flavour profile with a combination of fruity and floral notes, balanced acidity, and a creamy body.

LIMU: In the south-western part of Ethiopia, Limu is known for producing coffee with a well-balanced flavour. Limu beans have a bright acidity and a sweet, wine-like aftertaste. The coffee from this region is often described as having hints of spice and fruit.

JIMMA: Located in the south-western region, Jimma is one of Ethiopia’s largest coffee-producing areas. Coffee from Jimma is known for its full body and rich, earthy flavour. It often has a slight winey acidity and notes of nuts and chocolate.

ECONOMIC IMPORTANCE OF COFFEE IN ETHIOPIA

Coffee is Ethiopia’s primary export commodity, contributing to about 30% of the country’s total export earnings. The coffee industry supports the livelihoods of approximately 15 million Ethiopians, including farmers, processors, traders, and exporters. Smallholder farmers dominate coffee production, with many relying on coffee as their main source of income.

The Ethiopian government has implemented various initiatives to support the coffee sector, including improving infrastructure, providing training for farmers, and promoting sustainable farming practices. The establishment of the Ethiopian Commodity Exchange (ECX) has also enhanced the transparency and efficiency of coffee trading, benefiting both producers and buyers.

CHALLENGES AND OPPORTUNITIES

Despite its significance, the Ethiopian coffee industry faces several challenges. Climate change poses a threat to coffee production, with rising temperatures and unpredictable weather patterns affecting crop yields and quality. Additionally, market fluctuations and price volatility can impact the livelihoods of coffee farmers.

To address these challenges, there is a growing emphasis on sustainable and resilient coffee farming practices. Programs aimed at improving coffee plant varieties, promoting agroforestry, and enhancing water management are being implemented to ensure the long-term viability of coffee cultivation in Ethiopia.

Furthermore, there is an increasing focus on value addition and quality improvement. By investing in processing infrastructure and promoting specialty coffee, Ethiopia aims to capture higher market prices and enhance its reputation as a producer of premium coffee.

ROOTS ROCKERS

Ethiopia’s relationship with coffee is deeply rooted in its history, culture, and economy. From the ancient legend of Kaldi to the modern coffee ceremonies that bring communities together, coffee is an integral part of Ethiopian life. The country’s diverse coffee-producing regions, each with its unique flavour profiles, contribute to Ethiopia’s status as a coffee powerhouse.

Economically, coffee remains a critical driver of growth and a vital source of income for millions of Ethiopians. Despite facing challenges such as climate change and market volatility, the industry continues to innovate and adapt, focusing on sustainability and quality improvement.

In celebrating Ethiopia’s coffee heritage, we recognize not just a beverage but a symbol of community, culture, and resilience. As the global demand for Ethiopian coffee grows, so too does the opportunity to support the farmers and communities that have nurtured this cherished crop for centuries. Through sustainable practices and a commitment to quality, Ethiopia’s coffee industry stands poised to thrive for generations to come, continuing to enrich both its cultural legacy and its economic future l

Discover OHCO’s own Ethiopian Yirgacheffe blend on our website >>

Wherever you go in Ethiopia, coffee is an ever-present feature of its people and places

killer app

KILLER INSTINCT

WHILST SLAYER HAS INVESTED A HUGE AMOUNT IN ‘FORM’, IT IS THE FUNCTION THAT REALLY SETS THEM APART FROM THE COMPETITION. A HUGELY POWERFUL BARISTA WORKHORSE IT MAY BE, BUT IT’S ONE THAT ALLOWS EXTRAORDINARY CONTROL AND ATTENTION TO DETAIL.

SLAYER ESPRESSO: REDEFINING COFFEE CRAFTSMANSHIP WITH CUTTING-EDGE TECHNOLOGY

The world of coffee is as diverse as it is dynamic, constantly evolving with new trends, techniques, and technologies. Among the innovators driving this evolution is Slayer Espresso, a company renowned for its revolutionary coffee machines. Founded on principles of craftsmanship, innovation, and an unwavering commitment to quality, Slayer has carved out a niche at the forefront of barista technology. We delve into the origins of Slayer, explores what makes their machines unique, examines their company philosophy, and explains why they remain at the cutting edge of the coffee industry.

THE BIRTH OF SLAYER ESPRESSO

Slayer Espresso was founded in 2007 in Seattle, Washington, a city known for its vibrant coffee culture. The brainchild of Jason Prefontaine, a coffee enthusiast with a background in mechanical engineering, Slayer was born out of a desire to transform the way espresso is made and experienced. Prefontaine’s vision was to create a machine that would allow baristas to have unprecedented control over the extraction process, thus enhancing the flavour and quality of the coffee.

From its inception, Slayer aimed to challenge the status quo of espresso machine design. The company’s first model, the Slayer Espresso, introduced innovative features that set it apart from conventional machines. By prioritizing precision, flexibility, and user engagement, Slayer quickly gained a reputation for excellence among coffee professionals.

WHAT MAKES SLAYER MACHINES UNIQUE

Slayer’s uniqueness lies in its blend of cuttingedge technology, artisanal craftsmanship, and user-centric design. Several key features distinguish Slayer machines from their competitors:

PRESSURE PROFILING: One of Slayer’s most revolutionary innovations is pressure profiling. This technology allows baristas to control the pressure at different stages of the extraction process. Traditional espresso machines operate at a fixed pressure, but Slayer machines enable baristas to customize the pressure profile to enhance specific flavour notes in the coffee. This level of control helps achieve a more balanced and nuanced espresso, highlighting the coffee’s inherent characteristics.

PRE-INFUSION: Slayer machines incorporate an advanced pre-infusion feature that gently saturates the coffee grounds before full extraction. This process helps in even extraction, reducing the chances of channelling and ensuring that all coffee particles contribute to the final cup. Pre-infusion is critical for achieving consistency and extracting the best flavours from the coffee.

HAND-CRAFTED DESIGN: Each Slayer machine is meticulously hand-crafted with an emphasis on quality and durability. The machines are built using high-grade materials such as stainless steel, copper, and custom wood panels. This not only ensures longevity but also adds an aesthetic appeal that makes Slayer machines a centrepiece in any café or kitchen.

CUSTOMIZATION: Slayer offers extensive customization options, allowing users to tailor their machines to their specific needs and preferences. From the choice of materials and colours to the configuration of technical features, Slayer machines can be personalized to reflect the unique identity of each user or establishment.

ERGONOMIC INTERFACE: The design of Slayer machines prioritizes the barista’s experience. With intuitive controls and ergonomic features, these machines are built to enhance workflow efficiency and ease of use. The steam wands, levers, and dials are all designed to be responsive and user-friendly, enabling baristas to focus on the craft of making coffee.

COMPANY PHILOSOPHY:

CRAFTSMANSHIP AND INNOVATION

Slayer’s company philosophy is deeply rooted in craftsmanship and innovation. They believe that making coffee is an art form, and their machines are designed to empower baristas to express their creativity and skills fully. This philosophy is evident in every aspect of their operations, from the meticulous construction of each machine to their ongoing commitment to research and development.

CRAFTSMANSHIP: At Slayer, craftsmanship is more than just a value; it is a way of life. Each machine is built by skilled artisans who take pride in their work, ensuring that every detail meets the highest standards of quality. This dedication to craftsmanship is what gives Slayer machines their distinctive character and reliability.

they’ve ruined coffee for me everything else is just not as good

INNOVATION: Slayer is continuously pushing the boundaries of what is possible in espresso machine technology. Their R&D team is constantly exploring new ideas, materials, and techniques to improve the performance and functionality of their machines. This culture of innovation has led to several industry-first features, positioning Slayer at the cutting edge of barista technology.

USER-CENTRIC APPROACH: Slayer’s commitment to their users is evident in their design philosophy. They actively seek feedback from baristas and coffee professionals, using this input to refine and enhance their products. This usercentric approach ensures that Slayer machines not only meet but exceed the expectations of their users.

CUTTING-EDGE TECHNOLOGY AND BARISTA EMPOWERMENT

Slayer’s technological advancements have made a significant impact on the coffee industry, empowering baristas to achieve new levels of precision and creativity. Several aspects highlight why Slayer remains at the forefront of barista technology:

ENHANCED FLAVOUR PROFILES: The ability to control pressure and preinfusion allows baristas to unlock a wider range of flavours from the coffee. This level of customization helps in accentuating the unique characteristics of different coffee beans, resulting in a more flavourful and aromatic cup.

CONSISTENCY AND RELIABILITY: Slayer machines are designed to deliver consistent results, ensuring that every shot of espresso meets the highest quality standards. This consistency is crucial for maintaining the reputation of coffee shops and ensuring customer satisfaction.

EDUCATIONAL RESOURCES: Slayer is committed to supporting the barista community through education and training. They offer workshops, seminars, and online resources to help baristas understand and maximize the potential of their machines. This investment in education helps elevate the overall standards of coffee making.

SUSTAINABLE PRACTICES: Slayer is also mindful of their environmental impact. They prioritize sustainable practices in their manufacturing processes and strive to create machines that are energy-efficient and durable. This commitment to sustainability aligns with the growing demand for environmentally responsible products in the coffee industry. Educational Resources: Slayer is committed to supporting the barista community through education and training. They offer workshops, seminars, and online resources to help baristas understand and maximize the potential of their machines. This investment in education helps elevate the overall standards of coffee making.

SLAYER’S PRODUCT LINE

Slayer offers a range of machines designed to cater to different needs, from home enthusiasts to high-volume commercial establishments. Each model embodies the company’s core values of precision, craftsmanship, and innovation.

SLAYER ESPRESSO SINGLE GROUP: Ideal for home users and small cafés, this model offers the same pressure profiling and pre-infusion capabilities as Slayer’s larger machines, but in a more compact and accessible format.

SLAYER ESPRESSO 2-GROUP AND 3-GROUP: These models are designed for high-volume environments, providing multiple group heads to handle increased demand. They are equipped with all of Slayer’s advanced features, ensuring consistent quality and performance.

SLAYER STEAM: The Steam series is tailored for busy cafés that prioritize efficiency without compromising on quality. The Slayer Steam LP and Slayer Steam EP models incorporate advanced steam technology and ergonomic design to enhance speed and ease of use, making them ideal for high-traffic locations.

OHCO’s own café runs on Slayer machines, and I don’t see that changing…once you get used to that level control and precision, I don’t think you can go back to a ‘regular’ espresso machine

@OHCO Coffee

THE FUTURE OF SLAYER ESPRESSO

As Slayer continues to innovate, the future looks bright for this pioneering company. Their commitment to pushing the boundaries of espresso technology ensures that they will remain at the forefront of the industry. Upcoming developments include further advancements in pressure profiling, integration of smart technology for enhanced user control, and continued focus on sustainability.

In addition to product innovation, Slayer is also expanding their global presence. By partnering with distributors and coffee professionals worldwide, they aim to make their machines more accessible to a broader audience. This global expansion is coupled with a dedication to maintaining the high standards of quality and craftsmanship that have become synonymous with the Slayer brand.

YOU SLAY ME

Slayer Espresso stands as a beacon of innovation and craftsmanship in the coffee industry. Their machines are not just tools for making coffee; they are instruments of artistry that empower baristas to explore and express their creativity. Through their pioneering technology, user-centric design, and unwavering commitment to quality, Slayer has redefined what is possible in espresso making.

As they continue to lead the way in barista technology, Slayer’s influence extends beyond the machines themselves, inspiring a culture of excellence and innovation in the coffee community. Whether in a small boutique café or a bustling urban coffeehouse, Slayer machines are transforming the coffee experience, one perfect shot of espresso at a time l

For more information about these magic machines, head over to the Slayer website www.slayerespresso.com

victory for

“Whether you’re a seasoned barista or someone just exploring the world of pour-over coffee, the V60 offers a gateway to better brews at home”

Mastering the Art of the V60

Brewing coffee is as much a science as it is an art, and among the most cherished methods in the world of specialty coffee is the V60 dripper. This brewing method is prized for producing clean, vibrant, and richly flavoured coffee. Whether you’re a seasoned barista or someone just exploring the world of pour-over coffee, the V60 offers a gateway to better brews at home. In this article, we’ll delve into what makes the V60 dripper so unique and give you five top tips to ensure you get the best results every time.

WHAT IS A V60 COFFEE DRIPPER?

The V60 is a conical coffee dripper developed by Hario, a Japanese glassware company, that allows for manual pour-over brewing. Its distinctive design includes a 60-degree angle cone with spiral ridges on the inner wall and a large opening at the bottom. This combination encourages an even extraction of the coffee grounds as water flows through them, allowing for more control over the brewing process.

The V60 is available in a variety of materials, including ceramic, glass, metal, and plastic. Each material affects the heat retention and brewing time slightly, but the general brewing principles remain consistent. The primary appeal of the V60 is its ability to create a clean, nuanced cup of coffee by allowing for precise control over variables like water temperature, grind size, and pouring technique.

THE BASICS OF V60 BREWING

Using a V60 is relatively simple, but achieving a perfect cup requires attention to detail. To brew, ground coffee is placed in a paper filter within the V60, and hot water is poured over the grounds in a controlled, circular motion. The water extracts the flavours from the coffee as it filters through, leaving you with a fresh, flavourful cup.

tips for dynamic drippers (!) 5

Now that we understand the basics, let’s dive into the five top tips for getting the best results from your V60.

1. START WITH FRESH, HIGH-QUALITY COFFEE BEANS

The quality of your coffee beans is the foundation of a great brew. Always opt for freshly roasted beans, as they maintain more of their natural oils and flavours compared to pre-ground coffee. Fresh beans, when ground just before brewing, will provide the fullest expression of their aromas and complexities.

For optimal flavour, buy whole beans and grind them right before brewing. The grind size for the V60 should be medium-fine, slightly finer than sea salt but coarser than flour. A consistent grind is crucial for even extraction, as varying particle sizes can lead to over or under-extraction, affecting the flavour balance of the coffee.

2. USE THE RIGHT WATER-TO-COFFEE RATIO

The water-to-coffee ratio plays a significant role in determining the strength and flavour of your coffee. A common recommendation is a ratio of 1:15 to 1:17 (grams of coffee to grams of water). For instance, 20 grams of coffee paired with 300 grams (or millilitres) of water is a good starting point.

Experimenting within this range allows you to customize the strength of your brew. More coffee to water results in a stronger, richer cup, while less coffee produces a milder one. For the most consistent results, it’s best to use a digital scale to measure your ingredients accurately.

CONTROL YOUR WATER TEMPERATURE

Water temperature is a key factor in achieving the right extraction from your coffee grounds. The ideal brewing temperature for the V60 is between 195°F and 205°F (90°C to 96°C). If the water is too hot, it can scorch the coffee and extract bitter flavours; too cold, and you won’t extract enough, resulting in a weak, underwhelming brew.

A quick and easy way to control temperature without a thermometer is to bring your water to a boil, then let it sit for 30 seconds before pouring. This method generally brings the water into the desired range for brewing.

PERFECT YOUR POURING TECHNIQUE

The way you pour water into the V60 has a direct impact on the flavour profile of your coffee. A steady, controlled pour ensures even saturation of the coffee grounds, leading to balanced extraction.

Start with a “bloom” phase: pour just enough water to cover the grounds (about twice the weight of the coffee), and let it sit for 30-45 seconds. This allows the coffee to release carbon dioxide, which can hinder proper extraction. You’ll notice bubbles forming, which is a good sign of fresh coffee.

After the bloom, begin pouring slowly in a circular motion, starting from the centre and spiralling outward, avoiding the edges of the filter. This ensures that all grounds are evenly saturated. Aim for consistent water flow and make sure the water level stays steady, never letting the coffee bed dry out.

5. PRE-WET THE FILTER AND EQUIPMENT

Before brewing, pre-wet your paper filter with hot water. This serves two purposes: it rinses away any papery taste that could interfere with your coffee’s flavour, and it preheats the V60 dripper, which helps maintain a stable brewing temperature.

After rinsing, discard the water from your cup or server before brewing. This step ensures that the first drops of coffee are not cooled prematurely and that the brewing process remains as consistent as possible.

brew for victory

FINAL THOUGHTS

The V60 dripper is a fantastic tool for anyone looking to elevate their coffee experience. Its design provides the brewer with the control and precision needed to bring out the best qualities in their coffee beans. By following these tips— using fresh beans, controlling your water-to-coffee ratio, managing temperature, mastering your pouring technique, and pre-wetting the filter—you can consistently brew exceptional cups of coffee with depth and clarity.

With a little practice and attention to detail, the V60 will reward you with a beautifully crafted coffee, full of bright flavours and delicate nuances, that truly represents the essence of pour-over brewing.

HARIO V60 02 GLASS SERVER

Mid-range 02 size Hario V60 coffee server is good for brewing coffee in dripstyle by hand. It also offers a stylish way to serve your preferred coffee and it has several features that make this server ideal complement for 02 V60 dripper. Measuring lines on the side of the Hario V60 Glass Range Server makes it easy to calculate necessary coffee servings. While the 700ml capacity of the Hario glass server is ideal for 2 to 4 cups.

HARIO V60 COFFEE DRIPPER

The best way to get started with making better coffee at home with Hario V60 02 Dripper to get you brewing pour-over coffee at home in no time.

discover these and more great accessories at the OHCO website>

WHEEL OF FORTUNE

The Coffee Taster’s Flavour Wheel, developed by the Specialty Coffee Association (SCA), is a crucial tool for coffee professionals and enthusiasts alike. Originating in the early 1990s, it was created to help standardize and articulate the complex flavours found in coffee. The wheel breaks down coffee flavours into categories like fruits, spices, and nuts, with specific descriptors for each, providing a detailed framework for tasting and evaluating coffee.

The development of the wheel was driven by the need for a common language in the specialty coffee industry, facilitating clearer communication and consistent quality assessment. It is used during coffee cuppings to identify and describe the taste characteristics of different coffees. This systematic approach helps in understanding coffee profiles, guiding roasters and producers, and enhancing the overall appreciation of coffee among consumers. God knows what ‘skunky’ is though!

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great spaces run on great coffee…

Monday morning, major meetings, manager moans — there’s a lot of times every day when your teams need a cup of Joe to stay on the go and be at their best.

But — having horrid coffee on hand will annoy everyone no end, and in a time of hybrid working, people won’t want to head into your office if they are used to great home-brews, and all you’ve got is insipid instant.

Fortunately OHCO is on hand to completely kit your workspace out for in-house coffees that would make any barista proud. However big or small your office-based teams are, we can supply machines, accessories and training to bring super-easy artisan-style coffee to your kitchen and break-out areas — no more delayed meetings while you’re waiting for some decent take-out coffee to arrive.

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With top-quality all round, you’ll be up and running and enjoying productivity boosting inhouse coffee in no time. We can help you choose the perfect bean-to-cup machine for your space — and pick the right quantity to be delivered every week so your coffee cupboard is never bare — and your beans are always fresh and full of flavour.

Plus with full training, affordable machine servicing on-hand and flexible coffee subscription options, you and your teams will be free to concentrate on doing what you do, knowing there’s always a great coffee on hand.

La Cimbali: The cutting edge of coffee

La Cimbali blends classic Milanese styling with modern technology — to produce an incredible automated beanto-cup machine that delivers perfect coffee every time.

S-Lite Specs

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Store your favourite coffee recipes for your own in-house playlist

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Backed by brilliant beans

OHCO is a speciality coffee roaster that has scoured the globe, to source sustainably-produced beans from some of the most innovative and eco-minded producers on the planet.

From the fresh-citric bite of our Ethiopian Yirgacheffe, to the chocolatey overtones of our own OHCO Casa House Blend there’s a taste and flavour for everyone.

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Coffee calculator: how much is just enough?

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that's not all folks...

We hope you enjoyed this first edition of O. Magazine!

We hope to bring you more fun, facts and fascination about our wonderful world of coffee real soon.

In the meantime though, there’s still a ton of content on our social channels and the ohcocoffee website to check out.

If you have any burning bean or coffee questions, please drop the OHCO team a line at info@ohcocoffee.com

Published by OHCO Coffee Company Ltd

Editor-in-Chief

Paul Taylor

Creative

Dom, Cam & Alka at Jealousy & Mayhem International

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The content provided in this digital magazine is for informational purposes only and does not constitute professional advice.

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