Bean-to-bar: пътят от какаовото зърно до таблата в ръцете ти
Зад всяка табла крафт шоколад стои процес, който отнема седмици — от ферментация на какаовите зърна до темпериране и формоване. Разказваме го стъпка по стъпка.
7 min read
Хлебна къща „Мая": хлябът, за който се чака
В малка пекарна в центъра на София хлябът се прави така, както е правен преди 200 години — с квас, брашно и време. Много време. Това е историята на „Мая".
8 min read
7 места в София за бавна сутрин с кафе
Не всяко кафене е място за пауза. Подбрахме 7 пространства в София, където сутринта тече по-бавно — без лаптопи, без бързане, без шум.
5 min readI have measured out my life with coffee spoons.
V60 for Beginners: 5 Mistakes Everyone Makes
You bought a beautiful glass carafe and a bag of specialty coffee. But the taste is watery, bitter or sour?
Wrong grind size
Sea salt texture, extraction 2:30–3:30 min.
Wrong water temperature
92–96°C — not boiling, not cold
Skipping the bloom phase
30–45 seconds to release CO₂
Brand Residencies
Content from the residencies
When a brand enters the media not as advertising, but as a point of view.
Stoyan: Before He Opens the Bar
What does a barista do at 5:45 am when the city is still asleep?
I Took the Stairs Instead of the Escalator
47 steps down in the subway. At first you think "why?". Then you feel the change.
Dabov Specialty Coffee
"When you know what coffee you love, you know who you are." — Petar Dabov
The Silent City: What Sofia Sounds Like Without Engines
A sound experiment — one night downtown, recorded from an electric car.
Coffee at the Charger: The New Ritual
20 minutes of charging = 20 minutes for you. How chargers became the new cafés.
From Vitosha Blvd to Boyana on Electric
A city route with Tesla — quiet, fast and with a coffee stop.
From the cacao bean to the bar in your hands
Behind every craft chocolate bar is a process that takes weeks. We tell it step by step.
Origin
Cacao beans from Ecuador, Madagascar, Vietnam and Peru
Fermentation
5–7 days in banana leaves at 45–50°C
Drying
Slowly in the sun, for the right moisture
Roasting
Maillard reactions for chocolate aroma
Grinding
24–72+ hours of conching for smooth flavor
Tempering
Precise temperatures for perfect sheen
Bakery House "Maya"
In a small bakery in the center of Sofia, bread is made the way it was made 200 years ago — with sourdough, flour and time. Lots of time.
6
years of sourdough
3:00
in the morning
48ч
fermentation
“The bread is ready when it decides. Not when we decide.”
7 Places for a Slow Morning in Sofia
Rubrics
Coffee Lab
Everything about specialty coffee — from brew guides to the professional scene
Cacao & Beyond
Craft cacao, bean-to-bar chocolate and flavor journeys
Artisan Map
The map of slow-made things — honey, bread, fermentations
City Rituals
Guide for conscious living — quiet places, routes, rituals
The Physical Network
12
Core Partners
35
Network Members
14
Artisan Points
11
Activation Spots