I’m Drinking a Grand Reserve Coffee

Yes ! A Grand Reserve coffee – a speciality from top coffee grower, Aida Battle, supposed to be a special blend of coffees from her farm in El Salvador. Fruity and intense, yet complex and medium balanced on the acidity. Have I lost you ? If you’re an expert, then you probably want more, but I’ll just keep it simple for now. This particular batch was roasted by top roasters, Square Mile Coffee Roasters (SMCR) no less and if you have been an avid reader of my blog, you’ll know that I used to be a regular customer of SMCR -that is until I moved to Cape Town. So, how did I get my hands on this special coffee ? Only God could have made this possible but here’s the story behind it. I walk into one of my favourite cafes in Cape Town, Espresso Lab in Woodstock, get chatting to owner/roaster, Renato and spot the famous label bag on the shelf and asked how he managed to get a bag down here in Cape Town – “ordered through the internet of course”. But having read about the coffee on SMCR website a few weeks bag, I knew that it was really special with a real special price too, at about £22 (or $33 or 242 Rands) per 350g bag. Probably spotting the delight in my eye, Renato offered me a precious 40g free of charge, enough to make one French Press and one double espresso portions – thank you God.

You can’t imagine the excitement when I got home – I read about this coffee, grown by one of the top coffee growers in the World, roasted by one of the best coffee roasters in the World, unable to order it all the way from London because of the costs and here it was in my kitchen, ready to be prepared the way I love coffee, French Press and double espresso. OK ! Let’s get to work but be warned, as this is so special, I was inspired to focus on trying to capture the coffee as best as I could on photo, so that I could share the experience with you. I’ve already described the taste profile at the top of this blog, so don’t expect too much emphasis on taste profile, just enjoy the pics and dream.

First up, Le French Press. OK ! with this type of preparation, the fruity elements tend to dominate – very balanced as an afternoon cup after a light lunch, going down smoothly.

I was tempted to just drink the coffee as a double espresso to really experience it as a concentrate but there was a part of me saying “what would it be like with milk?” So, I went for a Cortado – a what ? It’s currently my favourite milk based drink, a Spanish version of a cappuccino, but with less milk, so you use about the same portions of milk as espresso, using a 150ml cup – so strictly speaking, a double shot espresso at about 50-55ml with 50ml frothed milk, which would have a foam of about 20%.

Doesn’t it look yummy and inspirational ? with this type of extraction and preparation, I found the Grand Reserve not too acidic with a soft touch of milk chocolate coming through the milk. I wish I had done this blog sooner when the coffee was readily available and then I could have said buy it now from Square Mile Coffee Roasters but I just googled it and I think Sweet Maria’s in the USA roast it too, so if you are reading this in the US, try and get it before it runs out. Until then, dream and if it’s out again, I’ll try and let you know somehow.

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