About Thomas:
Thomas is Head Barista at KRÖM, a specialty roastery in Magdeburg. After completing his master’s degree in philosophy, he worked as a copywriter and concept developer in advertising. He has been involved in the coffee industry since 2020, blogging for KRÖM, becoming a barista there in 2021, and a roaster in 2022. Today, he is an active barista competitor, workshop leader, and content creator.
Recipe: Origami Dripper
- Filter paper: Sibarist Cone Fast
- Coffee quantity: 20 g
- Brew ratio: approx. 1:13
- Water temperature: 88 °C
- Brewing time: 2:30 min
- Distribution: 4 × 50 g, wait until water has run through each portion
Tools
- Precise grinder with very even grind size, hardly any fines
- Goal: Less body, clearer cup
- Water with high magnesium content & low buffer capacity to emphasize sweetness & complexity without suppressing acidity
Flavor profile
Canephora BRS2314 from Panama, anaerobically honey processed, grown at an altitude of 450 m.
Aromas: Honey, cherry, slightly grainy, reminiscent of cereal
