Each of our precisely created concepts stays true to pour commitment of bringing only the fresh, best-quality and genuine ingredients to your table.Jackpot restaurant is a master-piece crafted to meet your satisfaction every time you visit us.Our menu is a wonderful collection of traditional and novel dishes catering your palate. You can choose from a variety of unique dishes from past, present and future of Kuwaitï¿½s culture. Every delicacy we offer is prepared with finest ingredients in the world and our unique recipes. Our chefs are renowned for catering you taste buds and providing you the best experience you will never forget.
At Jackpot, our state-of-the-art staff blends an admirable devotion to food and hospitality resulting in splendid and homegrown reinterpretation of world-class cuisines and victuals that we are heart-warmed to cater you with Seamlessly drawing, from classic and modern, old and new, traditional and contemporary,Jackpot is a savory affair that marries bespoke authenticity with Kuwaitï¿½s renowned gastronomic scenes. Each of our precisely created concepts stays true to pour commitment of bringing only the fresh, best-quality and genuine ingredients to your table.Jackpot restaurant is a master-piece crafted to meet your satisfaction every time you visit us.Our menu is a wonderful collection of traditional and novel dishes catering your palate. You can choose from a variety of unique dishes from past, present and future of Kuwaitï¿½s culture. Every delicacy we offer is prepared with finest ingredients in the world and our unique recipes. Our chefs are renowned for catering you taste buds and providing you the best experience you will never forget.
In November I, Jacob Salomonsen, got to join co-founder Klaus Thomsen on his second trip to Kenya of 2017. In the following I have tried to gather my thoughts on key topics from this particular trip.
More thorough descriptions on wet processing, varieties or how our Direct Trade works in Kenya can be found in previous blog posts. We also posted all photos from this trip onÂ our Flickr page.
The drive from Nairobi to the Nyeri region only takes a few hours but the change in landscape is dramatic. Suddenly the terrain becomes hilly and houses emerge sporadically on the ridges where vegetation is less dense. Most people here are farmers growing several crops such as maize, beans, potatoes, tea and coffee.
The coffee fields are often visible from the road and while these were the first coffee trees I had ever seen, the mere abundance made your eyes adjust to the scenery rather quickly. This made room for new impressions like the occasional whiff of fresh coffee cherries being depulped as we got closer to one of our main stops on the trip: Kieni
We have visited and bought from the Kieni factory for 8 years now. One of the reasons for paying a visit in November is that the main harvest is at its peak. It is the perfect time to witness how fresh cherries are processed and just how much attention it requires during all stages. This includes adjusting the depulper according to cherry size and assessing the amount of remaining mucilage (a sugary layer on the beans) during fermentation. The latter is a critical stage which is purely assessed by hand despite being very dependant on weather conditions.
Charles (chairman, board member of Mugaga Society) and Josphat (Kieni mill manager) are very skilled at making the right calls at the right time but also open to discuss how to keep improving quality. This time we discussed the benefits of acquiring a moisture meter to monitor when the coffee has dried sufficiently and the pace at which it is doing so. This is commonly done by biting into a bean or shaking a handful using sound cues to indicate the moisture content.
One could draw a parallel to measuring the strength of brewed coffee to double check at which strength a given coffee tastes the best. We do this daily in our bars to ensure quality and consistency. The combination of sensory skill and simple quantitative tools could perhaps be useful for Kieni too.
The new shop is at the end of JÃ¦gersborggade on the corner to both Stefansgade and HÃ¸rsholmsgade. The double-corner was actually the first place we ever looked at in this street, back when we were doing the Farmers Market there. Itâ€™s just an amazing building, and having two corners means more windows and light inside.
Itâ€™s just opposite the NÃ¸rrebro park and playground and thereâ€™s lots of outdoor seating. The space has only been used for various storage in all that time, and has required a lot of renovation to become useable. Together with the cooperative landlord AB JÃ¦ger we have been working on the room for about a year now, digging out beneath the basement to make storage space, constructing an entire new deck, peeling down all the walls and ceilings and making everything look great again. Weâ€™ll be getting 60 seats inside (compared to around 20 we have now in no.10) and probably as many seats outside in the summer.
As you can see from the picture above, itâ€™s been undertaking to renovate this space. The basement beneath had to be dug out and an entire new deck has been constructed. The walls and ceiling has been completely stripped and redone, and weâ€™ve installed a huge ventilations system, sewage well, plumbing, electricity and on and on. Itâ€™s taken over a year to finally get the place ready.
Weâ€™ve been working closely with the carpenter-design duo RÃ¸mer / Harbo on the whole project and theyâ€™ve been instrumental in helping us making our vision for this place reality.
We wanted to make the new place look and feel like a Copenhagen apartment â€“ a place that we would live ourselves. We think the homeliness of our old coffee shop in no. 10 has been a big factor in its success and we wanted to go further with that and update it to reflect our overall quality. We took inspiration from our own homes and cool apartments in Copenhagen and have tried to transform that into a cozy coffee shop. The space is divided into several rooms, and weâ€™ve had an idea about the function and aesthetic of each room.
In the main kitchen room, we have brought in the window seating that we love at no 10, and constructed an open kitchen with a bar in front. We wanted to have more time to talk to our guest, so although we have loved â€œthe bar without a barâ€ at no. 10 it didnâ€™t make sense for this room. We wanted to keep that feeling of walking into someoneâ€™s kitchen and being part of the conversation, but without having to work most of the time with our backs to the guests. From the bar you have a 180 degrees view over the surrounding streets and park, and weâ€™ve snuck in a few seats behind the back counter, where you can sit and people-watch.
On the right side of the bar youâ€™ll enter the main seating room, where the light falls beautifully in through lots of south-east facing windows. The afternoon light here is great, lending a warmth and coziness to the space.
On the left of the bar weâ€™ve made a smaller â€œdining roomâ€ with one communal table to share. We will be using this rooms for small tastings and events as well, but also hope this will be where people with laptops will prefer to sit.
Outside weâ€™ll have much more seating as well, and with summer finally approaching we canâ€™t wait to serve people going to the park or playground just across from the shop.
Weâ€™re looking forward to showing all this to you in real life after working on this project for more than a year-and-a-half. Welcome to JÃ¦gersborggade 57!
Last year I went to Bolivia for the first time and were very impressed by the nature, culture and people in general, but also the quality of their coffees impressed me.
The exported coffee volume is falling at a speed, that if the data for the last years according to the International Coffee Organisation is extrapolated then by 2019 there will be no more export from Bolivia.
At the same time Finca Takesi produced the best Geisha I ever tasted and the good people of Agricafe had a variety of flavours in their menu that ranged from delicate washed Geishas, over very clean and sweet balanced washed Caturras, and even sweeter honeys to their amazing Coco Naturals of varieties like SL28, Caturra and Java. So much interesting potential on such tragic background.
We bought our first Bolivian coffees last year and now it was time to come back and meet the people behind them again. Seeing how things were in Bolivia and talking about how their coffees were recieved Â in Denmark.
At Takesi they had their new mechanical demucilator up and running. They were expanding their plantings of Java. In their nusery they had a lot of Java seedlings being ready to be replanted to the lots. And the lots were being prepared for the new plantings. The lot called Chusal were going to be planted with Java.
Last year I had the pleasure of meeting Juvenal Quijhua, who was then the farm manager. This year he had moved on to do his own coffee business in Caranavi. Juvenals â€œright handâ€ for many years, Juan Condarco was the new manager of Takesi, picking up the responsibility beautifully.
We are in the lucky position that Takesi will have two bags of the fantastic Geisha that we can buy this year. Last year we only got 7,5 kgs which was sold out in few hours, so it will be great to be able to have it in our menu a little longer this year.
From Takesi I went to Caranavi to stay at Finca Buena Vista, the main mill of Agricafe. Having such a broad range of coffees as they have we spend a lot of time cupping their different coffees and talking about quality. At Finca Buena Vista they both process coffees from their own farms (such as Finca Don Carlos and Finca Alasitas) as well as buy cherries from small farmers. For these small farmers they have an ongoing programme called Sol de MaÃ±ana where they teach practices for raising yields and qualities. This is a way of trying to change the declining trend of exports from Bolivia.
Agricafe is a fairly new company. Pedro Rodriguez who has been working with coffee in Bolivia for more than 30 years and is one of the pioneers of Specialty Coffee in Bolivia established Agricafe 6 years ago and is running it together with his daughter Daniela Rodriguez and son Pedro Pablo Rodriguez. They are 100% committed to specialty coffee and they have a very interesting and ambitious combination of experimental and systematic approach to quality, that I think is a solid foundation for their future development. This makes them a partner that I look very much forward to follow in the future as well as work closely together with.
They grow the top varieties popular amongst leading farmers worldwide, they invest in state of the art equipment and develop known processes to such refined states that it creates unique results.
The best example of this being their â€œCoco Naturalâ€ which is their very carefully processed high quality Natural. Here they have gotten input from the world leading expert in drying Flavio Borem from Brazil and have made a UV-shaded drying fascility with mechanic control of the venting. Pedro Rodriguez believes that the Naturals have huge potential for the future and you can see that clearly in the level of attention to details they have in their Natural process all the way from cherry reception to the dried fruit is ready. There idea is to dehydrate the cherry instead of just drying it.
Last year we bought a small lot Coco Natural from their farm Don Carlos that we mainly used to send to our coffee subscribers and got really positive feed back on. So this year we have bought a bit more. We have bought a fantastic fruity Coco Natural made on cherries of the Java variety grown at Finca Alasitas, that we look very much forward to present.