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HOME BLOGS

Introducing the new IKAWA Home App for iOS

The biggest leap forward in home coffee roasting is here and the new IKAWA Home App for iOS is now available for update. This is the largest upgrade any app at IKAWA has ever had and is the result of years of customer feedback, user interviews, and many long nights...

Roasting Coffee Beans at Home: Degassing, Storing and Tasting

Now that you have started roasting your own coffee at home, take a moment to pat yourself on the back; you’re now a home coffee roaster! Feels good, no? So, what are the next steps? Degassing coffee after roasting at home Degassing, or “resting” coffee after roasting is necessary to...

Roasting Your Own Coffee Beans At Home: Getting Started

Coffee drinkers are more knowledgeable, conscious, and informed than ever before. With more and more of us working from home, we collectively became more engaged in brewing coffee at home. But have you ever splashed out on an expensive coffee, only to find it has gone stale a lot faster...

Roasting Your Own Coffee Beans: Going from Green to Brown

Just to summarise what you might already know: roasting coffee beans, in an absolute nutshell, is the process of transforming the physical and chemical properties of coffee cherry seeds, through the application of heat, to create flavour, and solubility. That’s a bit of a mouthful! Let’s dive a little deeper...

The variety show

All coffee plants are separated into categories of genus and species. The Genus of all coffee is Coffea. There are several species of coffee, however Coffea Arabica is the genus and species of what the vast majority of specialty coffee is composed of. Coffea Arabica is also known as ‘Arabica...

Understanding flavours

Have a look at any bag of coffee and you will most likely see flavour notes somewhere on the package. These flavour descriptors may guide you in your purchasing, or could completely baffle you. How does one taste Jasmine in a cup of coffee? A lot of the shared language...

Processing explained

As we know by now, coffee is the seed of a fruit. The fruit skin and sticky mucilage must be removed from the seed in order for the coffee to be roasted. Once coffee is roasted, it is ready to be turned into a warm brown elixir, to be enjoyed...