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.
But at the same time, most people have no idea where this magical black powder comes from or how it’s produced. They know that some farmers in Brazil were probably involved, and that’s about it.
I started this site, so more people could learn what coffee is really about.
What you can expect
welcome to my site
My name is Asser Christensen, and I’m a journalist and Q Arabica Grader hailing from Denmark.
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 in 2015.
Initially, the plan was to use it as a coffee diary so that 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 freelancing for several of the biggest online coffee sites. Before I knew it, I had gone from being a regular reporter to becoming ‘The Coffee Chronicler.’
However, the more I wrote about coffee and visited coffee farms and events in far-away countries, I realized that coffee is an international brotherhood of sorts.
Sure, I could continue writing about obscure coffee shops in my mother tongue, but to be honest, way more people would be able to follow the journey if I took the leap and started a site in English. So that’s the genesis of the website you’re browsing right now.
let’s dispel the myths!
Today, I personally know people everywhere in the value chain of coffee; be it farmers, baristas, and roasters, and I try to give all that knowledge back to you guys; the readers.
As of September 2018, I’m also able to call myself a licensed Q Grader. The programme is managed by SCA’s charitable fund CQI, and it’s generally the most respected title in the coffee industry. In order to get the license, you have to pass 20 rigorous tests that encompass sensory and olfactory skills – many of them which are blind – as well as green bean grading and general knowledge.
There are only a bit more than 500 licensed Q Graders in the US at the moment of writing.
Unfortunately, there’s a lot of misinformation and old ideas still circulating in the world of coffee. My aim is to dispel the myths and urban legends and instead give you serious knowledge when it comes to beans and brewing.
So with that in mind I think it’s safe to say that you have come to the right place, if you want to learn more about coffee.
Thanks for reading.