Podcasts
My ultimate goal is for organic wines to be available everywhere, says Winegeek owner Marko Jelič
How do organic and natural wines differ in taste and character from conventional wines? How is the o...
Podcasts
How to roast coffee at Candycane Coffee with Karel Kožák
How does one roast with a Loring machine with a capacity of 30 kg? What machines has Karel used in h...
Podcasts
Restaurant, bistro, or café? Alžběta Štěpánková on Spižírna 1902
What has she experienced during eight years of running her popular Vinohrady restaurant? What advice...
Podcasts
About the new roaster and Ondřej's trip to America
We have been roasting with Loring technology for three quarters of a year now.
Podcasts
On sexualized violence in the coffee community with Markéta Brabcová from Konsent
Do we need to set safe boundaries in the coffee community? Are we able to establish and maintain saf...
Podcasts
How caffeine powers the propellers of the air rescue service with doctor Jan Vítek
Does a paramedic drink caffeine from morning to night to stay alert? What is the job of a paramedic...
Podcasts
Is the co-fermentation future of speciality coffee? With Jamie Jongkind from Nordic Approach
What is the deal of co-fermentation of fruits and other food with coffee? How to find a good clean f...
Podcasts
Jaroslav Slámečka wins CIGS 2023 championship and Ondřej Štoksy participates in Czech Republic coffee roasting championship
How does a coffee roasting competition work? How do you train for such a competition? And how did Ja...
Podcasts
Do we need guests, or do they need us?! Legends Parlour and Back Doors – Jakub Ondříšek and Martin Tomášek
What lies behind the menu based on Japanese minimalism in mixology? How are cocktails tailored to th...
from roastery
pravidla adventní soutěže
Obecná ustanovení:Účastníkem soutěže se stává každý účastník, který akceptuje pravidla soutěže, splň...
from roastery
Our fruit capsules - Fudge have newly anaerobically processed coffee from Ethiopia.
It works wonderfully, whether you make a short espresso (we like an espresso of about 25g of drink f...
from roastery
New limited coffee - Gesha is here!
is relatively rare and you may often see it at coffee competitions, thanks to its light yet very com...
from roastery
Vítáme Karla
Naše pražičské těleso - “Duo hajs-hajs, to to pálí boys” se pro nacházející sezóny rozrůstá v Trio!
from roastery
An old friend, Estrella Divina from Peru is once again our basic espresso - that is, Candybar.
We have this coffee for the fourth time in a row, because it is honest and mutual love. In addition,...
Podcasts
Jak dostat skvělé jídlo a pití do regionů? Sommelierka Lucie Prohlová z Hostinec Doubrava
Jde dělat kvalitní gastronomii v pohraničí? Jsou hosté pro progresivní jídlo a pití jen ve velkých m...
Podcasts
Jak vnímají kávu šéfkuchaři a jaká je gastronomie ve Velké Británii se šéfkuchařem Tomášem Zajíčkem
Jeho instagram překypuje zeleninou a pestrými talíři. Pro foodie komunitu je zdrojem inspirace hlavn...
Podcasts
Odpovídá popis kávy její kvalitě? A je výběrová káva vždy transparentní?
Dnes pro Vás máme kvíz!
Podcasts
Jak působí hudba v kavárnách na muzikanty? O nové desce Plastic Stars s kapelou Hard to Frame
Kapela Hard to Frame je hudební těleso kombinující akustické nástroje s elektronickou hudbou a s pře...