EVERY WEAPON DESERVES A MASTER.
Coffee is scored on a 100-point scoring system. Coffee scoring above 80 points is considered 'very good' coffee (how good it tastes) and by origin (traceability). We would like to add a third criteria for coffee - namely the actual taste when served in the cup as the taste can be lessened during storage, roast, brewing, etc.
World class evaluation process
The tasting notes are evaluated by an international team currently managed by Ivica Cvetanovski and Storm Lunde. Over the years, it has been of a rotating nature with members comprising among others Thore-Andre Thorsen, Rubens Gardelli, Veronika Galova Vesela, Alexander Nagy, et al. Everyone holds all high international and professional skills regarding coffee knowledge and merit. The validation and scoring of the coffee undergoes, among other things, a conventional cupping and brewing according to our “1:1:1” method for the V60 which was developed for the 2017 WBrC in Budapest. Evaluation is done in accordance with WCE's WBrC score sheet. The taste notes are recorded in all categories (Aroma, Flavor, Aftertaste, Acidity, Body and Balance). The 3 most common and identified taste notes from each member in the summation of each category are those found on the label of the coffee bag.
Because 3 identified flavor notes are not plenty
While others are focusing on 3 flavor notes, our uncompromising approach singlehandedly sets the bar for re-defining the respect and evaluation of high-end coffee. The process is very labor intensive and time consuming, yet the experience is surpassing the set standards - and a receipt for you as a customer to expect nothing else than the best.
We evaluate the coffee as green beans and primarily with SCA's WBrC score sheet, namely Aroma, Flavor, Aftertaste, Acidity, Body, Balance and specific intensities for each category. Aroma is evaluated as both dry and wet.
Flavor algorithms and design
Each coffee is visually inspected and moisture levels are quantified. We roast based on conduction and moderate heat application with world class skill and care in small quantities. Quality, not quantity.
By crafting this collection from land, pruning, picking and processing, we optimize the aromatic compounds. The result is a coffee of such character and complexity that is considered of superior quality.
A limited edition carefully selected coffee lots with unique characteristics, dedicated contacts for acquisition purposes, harvesting and sorting.
An entry level collection to the world of specialty coffee that can be distinguished by layered body, balance, sweetness, clarity and acidity.
Quality. Consistency. Care.
There is no Holy Grail or “Perfect Cup” of coffee. Coffee is subjective. People like what they like. We like what we like. You like what you like. Or at least have a preference. Most importantly, people, destinies and opportunities are what we treasure the most. Our primary areas of interest is Kenya where our journey began in 2008 before establishing Coffea Circulor Africa Ltd., Coffea Circulor Norway and Coffea Circulor Sweden.
Furthermore, Colombia, Ethiopia and Panama. Guest countries with inspiring projects do happen. Our ambition is quality, not quantity. By focusing on a few excellent countries and producers we can guarantee quality, consistency, knowledge enhancement and sustainability initiatives from an environmental and financial perspective. Investing in future prospects and above all support producers and communities to build a strong financial security. Focusing on few areas enable us to connect baristas with the producers and communities. Therefore, the baristas can over time learn how to perfect their brew. It brings more joy to their profession by telling stories that matter.
The ideology in our roasting is to highlight flowers, fruits and berries while preserving important sweetness and integrating playful acidity. Acidity has always been a focus for us and it powers our coffees.
V60 + VCF, Origami
Our World Brewers Cup formula 1:1:1 (One) for V60 is based on 3 components: acidity/sweetness/balance and executes in parallel with our roasting ideology rendering a symbolic result.
“1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
In short, visualized as:
- 20g of coffee + 300g of water
- Infusion of 100g of water for 20 seconds, concentric circle pouring.
- At 1:00 infuse with additional 100g of water for 20 seconds, concentric circle pouring.
- At 2:00 infusion with additional 100g of water for 20 seconds, concentric circle pouring.
- Target 3:00 ending time.
Our World Brewers Cup formula, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- The side effect of our roasting algorithms require no particular "blooming" when brewing. We believe "blooming" belongs to year pre-2010 analogies in coffee brewing and do not apply in our vision and coffee brewing pipeline.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The formula, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our formula here.
- We recommend a brewing temperature of 93-95°C.
- On the Comandante, 28 turns/clicks/rotations from ”zero”, 'starting from the finest’. (This assumes the Comandante is not many years old and turns can be slightly ’off’.)
- On the Kinu M47, target mid-setting, re-calibrate if your first pour is flowing too fast or slow. Fine-adjust at will.
- "Ending time" is visualized as very few drops flowing through the V60 while the flow subsides, meaning from flowing to dropping, at 0:50 after the first pour, 1:50 and 2:50 respectively.
Kalita, Serax, Wave-based
1:1:1 (One) replicates to Kalita, Serax and Wave-based filters.
Adjust only grind size, preferably finer on Commandante, from 28 to 25.
1:1:1 (One) replicates to Sibarist FAST filters, conical and flat.
Adjust only grind size, preferably finer on Commandante, to 15 for natural and anaerobic based coffees and 16-17 for washed and more chaff-fine producing coffees..
This formula renders a sweet, crisp, vibrant and refreshing result.
- Coffee: 30g.
- Water: 500g.
- Use Chemex Square-filters.
- On the Commandante, at least 34 turns/clicks/rotations from ”zero”, 'starting from the finest’. (This assumes the Comandante is not many years old and turns can be slightly ’off’.)
- Use two pouring kettles. Alternatively, reduce the water temperature after the 3rd pour.
- Water 01 totaling 350g @ 93°C, TDS: 10-50 mg/l.
- Water 02 totaling 150g @ 80°C, TDS: 10-50 mg/l.
- Avoid generating cavities and craters during pouring by applying a helix formation, spiraling from the centre to the outer rim and back.
- 1st pour: Timing 00:00, 100g pulsing in helix formation during 20 seconds. Last pour rinses/clears the filter walls.
- 3nd pour: Timing 02:00, 100g pulsing in helix formation during 20 seconds. Last pour rinses/clears the filter walls.
- 4th pour: Timing 03:00, 100g pulsing in helix formation during 20 seconds. Last pour rinses the filter walls.
- 5th pour: Timing 04:00, 50g final centre pour during 20 seconds. Last pour rinses the filter walls.
- 05:00 Finalize the brew by removing the filter.
- Pre-heat your serving vessel/cup with the remaining water to keep the cup warm before serving.
This formula renders a sweet, bold and tactile result.
- 20g coffee
- 260 water
- Grind: Medium. Depending on grinder. Commandante at 25 turns/clicks from “zero”.
- Water: Low mineral, towards 10 TDS if possible, at 90C.
- Start by brewing with 90°C water and pour 100g.
- Pour additional 100g water at 01:00.
- Pour the final the final 60g at 02:00 minutes.
- Swivel and plunge at 02:30.
- End plunge at 03:00
- Do not plunge to the very bottom - the "sounding" stage.
- Pre-heat your serving vessel/cup with the remaining water to keep the cup warm before serving. Serve.
This formula renders a compact and energetic result.
Our focus and ideology is a powerful, sweet and acidic experience.
We strive to achieve a high weight and texture beverage, a "thick" sensation, high taste balance and indiscernible bitterness.
Target tactile sensation is high in weight, round medium to high texture and long finish.
We avoid producing a "modern"-style and diluted experience generated by an abundance of fluid in your beverage. We are not producing "disguised Lungos" identified as 18g coffee/45+g extracted coffee. If this is your goal, this formula might not be for you,
We can fine-tuning the roasting of particular coffees to suit your specific equipment. Conditions apply for quantity.
Serve in a functional vessel. Avoid flat bottom, tall cups and particularly paper cups where valuable compounds are absorbed by the paper to reduce the experience.
- Naked filters are preferred.
- Water pressure: 8-9 bar.
- Temperature 93-95°C depending on equipment.
- Higher roast level, growing altitude and lower density coffee beans might require lower water temperature with adjusted grind setting.
- Lower roast level, growing altitude and higher density coffee beans might require higher water temperature with adjusted grind setting.
- Coffee: 18g.
- Do not use (read: unrecommended) "multi-purose" grinders such as EK43. Use espresso specific grinders such as VA Mythos, Mazzer, etc.
- For manual equipment, pre-infuse for 7 seconds, begin extracting 5g before pressure ramps up, continue extracting remaining 20g.
- For automatic equipment, pre-infusion of 8 seconds are recommended.
- Timing: 25 seconds.
- Extracted fluid: 25g + max 2g depending on equipment.
- Your beverage should render an obvious crema.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience. Target values the following values.
|Calcium (Ca)||0.9 mg/l|
|Sodium (Na)||1.7 mg/l|
|Silicon Dioxide (SiO2)||1.4 mg/l|
|Potassium (K)||0.3 mg/l|
|Magnesium (Mg)||0.2 mg/l|
|Sulfate (SO4-)||<7.0 mg/l|
|Chloride (Cl-)||2.5 mg/l|
|Nitrate (NO3-)||0.1 mg/l|
|Flouride (F-) (NO_3-)||<0.1 mg/l|
Store and care recommendations
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
Regarding the “resting time” for the coffees, you can actually go ahead and cup, brew, infuse at once. Since the coffees might be traveling over national and international borders over one to a couple of days, the "resting" occurs naturally.
Additionally, the roasting algorithms has taken this into account. They are developed for longevity. Also, when you decide to open a bag, you can go ahead and access the aroma and if you don't decide to prepare a coffee directly, this can be in favor for the flavor development by waiting 1 days after opening the bag.
Our customers use various "resting times"/schedules that are highly personal or to suit particular needs. We, ourselves, brew directly while others can wait everything ranging from 1-21+ days.
For espresso-specific roasts, we recommend a resting period of 10 days after specified roasting date.
Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.
We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.
Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).
|0-3 days||Focused acidity|
|4-7 days||Optimal Coffea Circulor recommended praxis|
|8-14 days||Increased floral perception|
|15-21 days||Increased sweetness|
|22+ days||Increased balance|
|1+ month||Intact sweetness, peak intensity|
|2+ months||Inherent balance, possible reduced florals turning herbal|
Our visual coffee accessory. Your tactile experience.
Origin and Genesis
- Lot Size
Experience and Quality
- Farm / Community
- Roast details
- Brewing recommendation
- Water recommendation
- Pantone Color coding
Insight and Extraction
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