Have you ever been drinking a cup of coffee and then thought to yourself, 'hm, I wonder where this delicious beverage comes from?'
If so, you have come to the right place.
You see, coffee is everywhere today. At home, in the office, in the café around the corner. It's what you drink in the mornings, at meetings or on a so-called 'coffee date'. It's ubiquitous.
But at the same time, most people have no idea where this magical black powder actually comes from or how it's produced. They know that some farmers in Brazil were probably involved, and that's about it.
Too me, that's a shame. Coffee is such a rich product, capable of delivering so many different impressions.
The plant – when nurtured, harvested, and roasted right – can take you on sensory journeys you'd never imagine. A bit like wine, just way, way more interesting in my opinion.
If you wanna learn more about coffee and how to brew it to perfection, you have come to the right place!
the core components
I interview some of the most interesting people in the coffee industry and go in-depth with geeky topics.
There's so much wrong information out there about brewing. Here you'll learn how to brew like a genuine third wave barista.
We give you reviews of the best coffee gear out there. We only recommend products that we truly believe will help you make great coffee
so who is 'the coffee chronicler'?
Welcome to this site. My name is Asser Christensen and I'm a Danish journalist who has somehow ended up abandoning a promising career in "normal" journalism in order to write about coffee.
I have been crazy about caffeine for almost as long as I can remember. About a decade ago I started roasting coffee at home in my oven. The first beans were pretty dark and scorched, but it somehow got me hooked. After some time I got it right, and once you have gotten used to drinking freshly roasted coffee, there is no way back.
Being a journalist by trade, it was only natural that I would write about my passion, and that's how my first Danish coffee website was launched some years ago.
Initially, the plan was to use it as some sort of coffee diary, so other geeks could get inspiration about coffee and roasting but before I knew, the site had turned into an all-consuming endeavor.
At the same time I started writing about coffee for several of the biggest online coffee sites, and before I knew it I had gone from being a regular reporter to becoming 'The Coffee Chronicler'.
I started my Danish coffee website 'Hipsterkaffe' back in 2015.
Here I'm teaching a group of Chinese students how to do 'cupping' aka coffee tasting
Hailing from the tiny Kingdom of Denmark my blog was one of the only things around, and it quickly grew into one of the most influential coffee sites in the country (I guess that almost happens automatically when you live in a country with a population about the same size as the state of Minnesota).
However, the more I wrote about coffee and went to different farms in far-away countries, I realized that coffee is an international thing. Sure, I could continue writing about obscure coffee shops in my mother tongue, but to be honest, way more people would benefit if I took the leap and started a site in English focusing on international readers.
“Coffee is a lot more than just a drink; it’s something happening. Not as in hip, but like an event, a place to be, but not like a location, but like somewhere within yourself. It gives you time, but not actual hours or minutes, but a chance to be, like be yourself, and have a second cup”
let me be your personal coffee guide
So that's more or less the story of The Coffee Chronicler.
In the future, I'll continue to update my Danish coffee site from time to time, but from now on I'll do most of my coffee writing in English, even though I know my grammar and spelling will sometimes be off (don't even get me started on the commas...)
If you wanna learn about roasting, coffee brewing, and coffee culture, you have come to the right place.
Today, I personally know people everywhere in the value chain of coffee; be it farmers, baristas, and consultants, and I try to give all that knowledge back to you guys, the readers.
Unfortunately, there's a lot of misinformation and old ideas still circulating in the world of coffee. My aim is to dispel some myths and give you the most relevant coffee insights.
If you have any questions or ideas, please get in touch either here, or catch me over on Instagram.
Thanks for reading.