Who is Holy Bean?

Holy Bean is a micro-roastery with a focus on the good coffee experience from bean to table. We are a small, passionate team that values quality, good craftsmanship and responsibility. We believe in specialty coffees, light roasts and high traceability, which helps ensure a more responsible approach to biodiversity, the environment and social responsibility. In short, we put care and love into the product.

The personal, modern and contemporary micro-roastery

Holy Bean is a small coffee roastery with a passion for coffee. We believe in good craftsmanship and high quality. We believe in feminine, bright and light flavors. And every day we strive to roast the coffee to perfection and create a unique coffee experience with a focus on the refined, floral and fruity notes. We want to change the way we drink coffee with a more responsible approach.

 

Roasting coffee to perfection

Roasting coffee to perfection also means recognizing and appreciating the hard work of coffee farmers! That’s why we roast our coffees gently and with a clear vision of how the coffees should taste, depending on origin and processing, among other things. We believe in the unique characteristics of coffee and work every day to bring out its natural character. By roasting light, we preserve as many unique flavors as possible and many will experience our coffees as floral and fruity.

Responsibility from bean to table

At Holy Bean, we are conscious of our impact on the world and the choices we make. That’s why we are focused on our responsibility. For us, it’s primarily about responsible consumption and production, which is why the majority of our specialty coffees are from carefully selected farms with a focus on social responsibility, biodiversity and the environment.

Contact us by phone 5050 8836 or email us at ordre@holybean.dk if you have questions, want coffee or a collaboration.

How do you brew your Holy Bean filter coffee?

Of course, you can always choose to brew your filter coffee the way you like it best, but at Holy Bean we love to brew it on the Hario V60. We do this to achieve a fruity cup with a juicy body and the characteristic flavors of blueberry, vanilla and blackcurrant jam followed by a delicate aftertaste.

You’ll need:

32 grams of ground coffee.
Grind grade fine-medium.
Hario V60 funnel + paper filter + weight.
500 ml water 92-96 C (filtered for lime if possible).
Total brewing time approx. 3.5 min.

How to do it:

Pre-wet the filter with a little of your hot water.
Pour approx. 70 grams of water over the coffee. Let the coffee bloom for about 30 seconds.
Now pour about 200 grams of water in circular motions.
At 1.5 min. add another 2 x 115 grams. The coffee must not run dry.
Serve, slurp and enjoy your coffee.

How do you brew your Holy Bean espresso?

When brewing your espresso, the fusion of time, color, texture and volume is paramount and what makes the ultimate espresso shot. But there are many factors that need to come together, and that’s what makes espresso brewing so difficult. Sometimes, for example, the brewing time can trick you into thinking that the brew itself must provide a certain volume, but it doesn’t. It could also be your brew ratio that doesn’t produce the desired result, but don’t worry. There is a way to the most delicious espresso.

Ready, set, brew…

As a basic recipe, we start with a double espresso. Here we brew on a La Marzocco Linea Mini, and the grinder is Mahlkönig’s E65s.
Remove the portafilter from the espresso machine and place it on the scale. Press ‘tare’ to reset the scale.

Let a little water rinse out of the brew head to ensure you are brewing with clean water.
Grind 20 gr of coffee into the filter basket.
Distribute the coffee evenly in the filter basket with your index finger/a distributor/ a WDT tool.
Place the portafilter on a horizontal surface and place the tamper on top. Press straight down and with firm pressure into the coffee to compress the coffee.
Remove excess coffee from the edges.
Insert the portafilter into the brew head and place a cup underneath.
Press ‘start’ immediately. The first drop should run out slowly after about 5-8 seconds. The consistency of the espresso should be syrupy.
Stop brewing after 35 seconds at the desired weight of 38g when the color has changed from dark brown to yellowish and the consistency has changed from syrupy to slightly watery.