Coffee Consultancy Service in Nepal

Nepal Coffee Festival and Championship 2025

20 years later, still the same mischief, just with more experience!.

Fresh or Old Roasted Coffee Beans, Which is better? फ्रेश रोष्ट वा बासी (रोष्ट गरेर केही समय राखेको) कुन कफी राम्रो?

For better results, make sure the beans have enough time to release gas (degassed). If the beans were roasted less than a week ago, you can grind them45 minutes before making espresso. If the beans are 10 to 15 days old, grind them just before pulling the shot.

भनिन्छ ‘कफी इज लाइक ब्रेड’ जति ताजा त्यति राम्रो! तर कफीको पक्का स्वाद पाउनको लागि वा अझ भनौं मेसिनबाट एक्सप्रेसो बनाउनको लागि चाहिने कफी कति ताजा हुनुपर्छ? हामीमध्ये धेरैलाई थाहा नहुन सक्छ!

कफीको भुटाई एउटा जटिल रासायनिक प्रक्रिया हो। कफी भुटिसकेपछि त्यसभित्र विभिन्न किसिमका ग्यासहरू उत्पन्न हुन्छन्। कफीको पक्का स्वाद लिनको लागि र सही तरिकाले स्प्रेसो बनाउनको लागि हामीले त्यसभित्र भएका ग्यासहरुलाई रिलिज हुन दिनुपर्छ।

सामान्यतया कफीलाई भुटेको १० देखि १५ दिनपछि कफी बनाउँदा मिठो स्वाद र राम्रो स्प्रेसो कफी बन्छ।

तर कफी दुई चार दिन अगाडि मात्रै भुटेको छ र त्यसबाट स्प्रेसो बनाउनु पर्यो भने कसरी बनाउने भन्ने सवाल आउन सक्छ।

त्यस्तो अवस्थाको लागि हामीले एस्प्रेसो बनाउनु भन्दा करिब ४५ मिनेट अघि नै कफीलाई ग्राइन्ड गर्ने (धुलो बनाएर राख्ने) र अर्डर आएपछि त्यही धुलो कफीबाट स्प्रेसो कफी बनाउने। यसरी कफी बनाउँदा कफीको उत्तम स्वाद र सही तरिकाले स्प्रेसो extraction गर्न सकिन्छ।

तपाईलाई यो कुरा कस्तो लाग्यो? कुन मिठो लाग्यो ? प्रतिकृया दिनुस् है?

अधिक जानकारीको लागि चित्रमा भएका किताबहरूबाट प्राप्त गर्न सक्नुहुनेछ।

Feeling blessed to have earned the SCA Roastery and SCA Café Diplomas from the Specialty Coffee Association! These certifications represent not just personal growth, but also the incredible support of my friends and coffee producers. My goal is to use this knowledge to promote sustainability and contribute meaningfully to our specialty coffee community. Thank you all for your continued support—this journey wouldn’t be possible without you! 🙏☕

My coffee offers more than flavours, it offers emotions, nostalgia, and moments shared.

I recently visited the newly opened Dhaulagiri Coffee Today and was thoroughly impressed.

They served an exceptional hand-brewed coffee from Kavre and Dhading featuring both washed and natural processed. We tried both hot and iced versions, and the taste was amazing.

Special thanks to the brewer, Shankar, whose technique was outstanding.

The presentation of the coffee and the detailed explanations provided by the friendly service staff were also commendable.

I am delighted to say that this café is poised to make a significant contribution to the Nepali coffee sector. Highly recommended!

No matter if it's 30 or 90 sec, coffee connects!

Starting the Nepali New Year with a sunrise that even the roderndron couldn't outshine!

Fueling connections

🔵💙 it's not a cigarette 🚭