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The Moshitz Cafe roastery in Jerusalem has already become a household name among quality coffee lovers, a manufacturer of special blends, customized to each customer's taste, now, through his coffee workshops for individuals and businesses, he disseminates to many his knowledge and love for the field.

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• coffee

• coffee shop

In collaboration with Moshitz Coffee

Monday, 12 October 2020, 12:37

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Moshitz Cafe (Photo: David Sasson)

Coffee is a matter of culture and culture is a matter of tradition and knowledge.

Ask Daniel Moshitz, who first became acquainted with the field while in Australia.

From there he turned to deepening and specializing in the field, which over the years became a way of life and not in vain.

When you talk to him about coffee, raw materials and preparation processes, you immediately notice the enthusiasm that grips him, even years since he entered the field.

He currently operates a boutique roasting house from his home in Jerusalem and at the same time conducts trainings and coffee workshops, for businesses and private customers.

His knowledge is great, and you feel like you are talking to a real professional.

One that comes from true love to the field, and the level of its produce accordingly.

Daniel recounts: "When I lived in Melbourne, Australia for a number of years, I got to work at a local cafe, where I learned barista theory. How to make the ultimate coffee, and hold the bar in front of hundreds of customers a day. Alongside the practical part, I was very attracted to the theoretical part. About the sources of coffee raw materials and its preparation theories. How to make different blends from bitter (chocolate) blends to sourness (fruity) and the combination of both. I always accompanied the theoretical learning in practical experiments, in order to achieve as perfect blends as possible. The Israeli smile. To learn which direction it is going. "

"Most Israelis like the bitterness more than the sourness, the dark roasting and the strong taste influenced by Italian coffee. Today, with the development of the 'specialty coffee' field in Israel, coffee lovers are exposed to new flavors and also look for the light roasting and fruity and delicate flavors."

"My coffee touches the whole range of flavors. There are several blends, each of which is located in a different taste group and aroma. If it is a flavor that includes sourness, then for me it is delicate. It does not take over. It is also what sets our blends apart. A little twist in the palate. A kind of experience. "

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Moshitz Cafe (Photo: David Sasson)

How did you even get to coffee?

"When I was in Australia, I worked on a coffee machine for two years. I wanted to make money for a trip. I went to a cafe opened by two Israeli guys, I started as a waiter and slowly entered the world of coffee making, operating the espresso machine, etc."

After about six months, Daniel started running The local bar itself. About 250 cups of coffee in a shift. Alone. "Later I became interested in where the raw material comes from, what are the parameters that change the taste, where do the different types of coffee grow, what are their heights, climate, etc .. I dived into the depths.

"Later in Israel, following my research on green coffee (raw material), I purchased a pancake, a small manual roasting machine, concentrated a lot of green coffee of different types and countries, and began a significant phase of trial and error.

I made accurate records of roasting color, times, temperatures, types and flavors.

I was looking for winning formulas.

And so, slowly over time, I began to create blends and refine them.

Since then I continue to research and study the field to this day.

Today I sell my blends to satisfied customers. "

Currently, Daniel manages his coffee kingdom from his home in Jerusalem. Contact him online or by phone, get a specification of the products and order. The various coffee blends, sweet packages with ceramic cups, coffee and Alphaphores cookies and other combinations At the same time, the main offer here is coffee. Daniel provides the customer with an explanation of each mixture that comes out of his hands.

According to this I match him with one of my mixes, bitter, balanced or sour and send the coffee to his house.

After a few days I check if the coffee tastes good.

Most of the time I manage to score, but sometimes some ask for something a little different and slowly we find the exact taste for them as well. "

" Coffee that is delicious and high quality for you, will not necessarily suit someone else.

Therefore, the main parameter for me is to adjust the coffee to the taste of each customer individually.

A boutique cafe, made with a lot of love. "

Moshitz Cafe (Photo: David Sasson)

What is your coffee suitable for?

"For all types of resolutions; black coffee, espresso machines, macinettes, filters, percolators and transducers."

"Not far from that. At the same time as selling coffee, I conduct coffee workshops for private customers and businesses. Tutorials for employees and managers of cafes, along with home tutorials for people interested in learning about the world of coffee, operating espresso machines, various infusion forms, "Roasting and the various flavors and more .. Really give them proper and useful knowledge, show them that you can drink coffee at home even by popular means, not necessarily by investing thousands of shekels in equipment. I enjoy approaching the customer, providing him with the knowledge and quality raw materials."

"About eight years. But it's an almost infinite field. I keep expanding my knowledge and deepening it all the time."

"From the love and enjoyment of the customers, and from my ongoing learning and exploration. From the personal connection with the customers and from my love for the field."

The customer base of "Moshitz Coffee" is indeed loyal and satisfied.

For example, when Daniel opened a stall in the port market, a father who bought coffee for his son passed by him and stated that the son was not a simple customer when it came to coffee.

A week later, the son sent a message to Daniel: "I received a bag of your coffee as a gift and the thatch flew at me ..! Want more, how do you get it?".

Another customer who received coffee, sent a picture of the espresso he made at home and wrote: "Your coffee sounds rare. And it's still in a shabby automatic machine."

"Some customers declare that they can no longer drink coffee elsewhere."

"I believe that whatever you do with love, its result will be felt and it will reach the customer's heart. Customers say they feel my love in coffee."

"Reaching more and more people with my coffee and making them fall in love. Reaching events and new places with a boutique coffee stand. Reaching the hearts of customers. And of course, continuing to learn and give my all, to do with love, and for my profession to remain a hobby forever."

Moshitz Coffee's Home Blend:

Consists of four different varieties - Brazil, Colombia, Guatemala and India.

A blend that balances the bitter flavors of Brazil and Colombia with the sour flavors of Guatemala, along with the strength and power of India.

The subtle sourness is felt in the 'aftertaste' (the flavors that remain on the palate) alongside the full body and chocolate aroma.

The mixture is good for all types of infusions, with or without milk.

Moshitz Coffee (Photo: PR)

Link to WhatsApp

Phone - 055-9876020

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Email - moshon119@gmail.com

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