Jumping Goat Coffee

Kava, ta črna tekočina, ki te s svojim vonjem očara in privabi, je postala prijateljica, sestra, dekle, žena vsakega izmed nas, ki smo se predali v njen objem.

Ta metamorfozična tekočina je gonilo človeka. Vsak ima svojo najljubšo, svoj izbrani lokal, kjer je najboljša.

Coffee, this black fluid that charms and attracts with its scent, has become friend, sister, girlfriend, wife of every each and one of us, who has given himself over to its embrace. This metamorfistic fluid is the driving force of a human being. Everyone has their favourite type and a chosen cafe where the coffee suits them best.

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Nekateri jo imajo radi črno, kratko in močno, takšno, kot si ljudje razlagajo rok and roll  življenje. Drugi jo kombinirajo s točno določeno količino mleka in sladkorja.

Vsi dobro poznamo Wiener Kaffehauser, kjer se je pilo kavo, bralo časopise in izmenjalo najnovejše novice in govorice. Vse pred pojavom računalnikov, interneta in socialnih omrežji.

Časi se spreminjajo in kava z njo. Kava za zraven, instant kava in moderne kavne kapsule so spremenile dojemanje in posebej pripravo kave.

Celebracija priprave in uživanje nje se je spremenilo v hitre požirke, še vrele kave na poti, na pomeben sestanek, na fakulteto, delovno mesto …

Vsaka akcija ima svojo reakcijo. Pojav mikropražarn in ponovno spoznanje jubezni do kave ter osredotočenosti na kakovosti in potrebnemu času za pripravo kave je reakcija na hektičnost kapitalistično tekmovalnega življenjskega sloga.

Jumping Goat Coffee je plod ljubezni do kave in poklon kavi.  Kar se je začelo kot eksperiment, konjiček, sta  Jelka Loparič in Rok Štibler prenesla v sedanjost: lastni lokal poimenovan Jumping Goat Coffee.

Everybody knows the Wiener Kaffeehaus, where the coffee was drank, newspaper read and the latest news and gossip. All before computers, internet and social media. The time has changed and so did coffee. Coffee to go, instant coffee and modern coffee capsules have changed perception and preparation of coffee.

Joy of preparation and indulgence in drinking it has turned into quick sipping of still hot coffee on the way to an important meeting, university, work …

Every action has its reaction. The emergence of micro-roasting, focus on quality, needed time for preparation and love for coffee, is the reaction to a quick, capitalistically oriented competitive life-style.

Jumping Goat Coffee is a product of love for coffee and a tribute to it. It began as an experiment, a hobby, which was carried out by Jelka Loparič and Rok Štibler: their own café called The Jumping Goat Coffee.

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Njun lokal, ki ga vodita v prostem času, najdemo nasproti mariborske tržnice v neposredni bližini Umetnostne galerije Maribor. Uradne ure so prilagojene službenem času lastnikov.

Ime lokala, Skakajoča koza, nas preseneti, vendar ime nosi v sebi zgodbo odkritja te nam priljubljenje pijače in njenega zaželenega učinka.

Their café, which they run in their free time, is located opposite to Maribor’s city marketplace in the immediate vicinity of art Gallery of Maribor. Opening hours are flexible as to owners working schedule.

The name of the café surprises us, but it carries a story of discovery of this very popular drink with its desirable effect.

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Legenda pravi, da je etiopski kozji pastir Kaldi prvi odkril kavo in njeno poživljajočo delovanje. Opazoval je, kako so njegove koze jedle rdeče sadeže in na to začele plesati in skakati. Tudi sam je poskusil te sadeže in se pridružil plesu.

Poln veselja in energije je nekaj sadežev odnesel k lokalnemu menihu, ta pa je nasprotoval uporabi sadežev in je te vrgel v ogenj. Prostor je napolnila čudovita aroma. Sadeži so bili hitro rešeni pred ognjem in preliti z vodo, tako je bila pripravljena prva skodelica kave.

The legend goes that an Ethiopian goat shepherd Kalid was the first to discover its invigorating power. He observed his goats while eating red fruit and how they started to dance and leap around after that. Then he tried the red fruit himself and joined in on dancing.

Happy and energized, he picked some of the fruit and took them to the local monk, who disapproved the use of the fruit and threw it into the fire. The air filled immediately with a wonderful aroma. The fruit was then quickly saved from the fire and poured over with water. And that’s how the first cup of coffee has been made.

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Hladno varjena kava ali Cold Brew je izdelek, s katerim je Jumping Goat tesno povezan. Lastnika jo redno pripravita, s pomočjo imerzijskega načina priprave, po lastnem receptu.

Za pripravo Cold Brew poznamo dva načina: imerzijski način priprave, pri katerem se zmleta kava namaka v vodi, in drip način, pri katerem voda pronica skozi kavo.

Ne glede na izbrani način priprave hladno varjene kave, so najbolj pomembne surovine, kava in voda, ter čas namakanja (pronicanja).  Kakovostne sestavine dajo kakovostno hladno varjeno kavo. Trdota vode ima tudi vpliv na končen izdelek, zaradi tega uporabljata poseben filter.

Po 18 urnem namakanju sledi filtriranje in polnjenje v steklenice. Hladno varjeno kavo lahko pijemo hladno, jo segrejemo, mešamo s tonikom, lahko jo uporabimo pri kuhanju in peki…

Cold brewed coffee is a product; to which Jumping Goat is closely connected. The owners prepare it with help of immersion method by their own recipe.

Two different methods are used for preparation of Cold Brew. The immersion method, where the grind coffee is soaking in water, and the second method, where the water filtrates trough the coffee.
Regardless of the preparation method of Cold Brew, the most important things are still the components: coffee, water and time of infiltration. Only quality ingredients can give quality cold brewed coffee. The hard water has also a big impact to the end product, and therefore a special filter is used.

After 18 hours of soaking the coffee is filtered and bottled. Cold brewed coffee can be drank cold, warm, or combined with tonic and can also be used for cooking and baking.

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“Trenutno smo v tretjem valu kave, pri katerem pride v ospredje poudarek na izvoru in kakovosti ter priprava kave,” pravi gospod Rok, ki je presenečen nad velikim zanimanjem in znanjem obiskovalcev lokala. Alfa in omega kave v Mariboru je še vedno turška kava.

“Now we are in the third wave of coffee, where the stress is on the origin, quality and preparation of the coffee,” says Rok, who is surprised by the big interest and knowledge of the guests. In Maribor the number one is still the Turkish coffee.

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Redno izbereta in predstavljata neodvisne evropske pražarne. Trenutno je na voljo kava pražarne THE BARN iz Berlina.

The owners regularly choose and present independent European coffee roasters. At the moment, they are presenting a coffee-brewery THE BARN from Berlin.

V njuni ponudbi zasledimo zraven Cold Brew, še Cascaro : čaj iz kavnih olupkov (odvisno od trenutne pražarne), Fritz kolo (bio kola), različne vrste kav predstavljene pražarne in različne pripomočke za pripravo kave.

Beside Cold Brew they also offer Cascara, a tea from coffee peels, Fritz cola (bio cola), different kinds of coffee, they represent at the time and all kinds of coffee making accessories.

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Kava ni samo kava, kava je veliko več kot napitek, je ljubezen, je življenjski slog, način uživanja trenutka …

Coffee is not just coffee, itis more than just a drink – it is love, lifestyle, a way to enjoy the moment …

 

Besedilo in fotografije // Text and photography: Gregor Salobir

Prevod besedila v angleščino //English translation: Ana Tkalec

 

povezave:

JUMPING GOAT COFFEE:

spletna stran: http://www.jumpinggoatcoffee.eu/index.html 

Facebook: https://www.facebook.com/jumpinggoatcoffee 

Twitter: https://twitter.com/jgoatcoffee

Instagram: https://www.instagram.com/jumpinggoatcoffee/

THE BARN:

spletna stran: http://barn.bigcartel.com/the-roastery

Facebook: https://www.facebook.com/THEBARNBERLIN/

Twitter: https://twitter.com/thebarnberlin

Fotografirano: F100, 50 mm 1.8D, 85 mm 1.4 D, 28-105 mm 1.35-4.5D, Sigma 35 1.4 ART, Kodak Portra 160, skenirano z Epson V600 in retuširano s Lightroom CC 2015.

 

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