Lucky me, I must say. I first heard about Verve Coffee Roasters in early 2010 when I was researching ideas for the logo for my cafe, skimping through countless logo and typeset books. when I came across the one for Verve, it stopped me in my tracks. IOt was obvious that this company had taken their logo and branding very seriously, employing the services of a top firm to do so. As soon as I got home, I searched for them on the internet, reviewed the concept behind the logo and was also impressed that their commitment to their branding was backed up by their serious commitment to speciality coffee. So, you can imagine how excited I was when following them on twitter and reading abot their new coffees, I hinted it would be good to taste their coffees one of these days – and in came the reply, “sure! send us you address and we’ll send you some”. I tried to contain my excitement, having beforehand tried to buy some of their coffees on-line, but shied away at the astronomical postage costs from Los Angeles all the way to Cape Town – so I replied “that would be great, but I live in Cape Town, South Africa”. Jon from Verve didn’t seem to mind and voila, roasted on 29 September 2011, my coffees arrived by mid-October – well in the zone, as I prefer drinking coffee not before 7-10 days after the roast date. And my, what a package it was:
3kg of their single estate espresso from Costa Rica, 250g bags each of Kenyan and Ethiopian coffees, a wonderful coffee mug and some brewing tips – talk about spoilt for choice and very lucky me. I was so excited that everyone in my family now admires Verve Coffee Roasters (kids and wife). So, what was the drinking experience like:
For the Single Estate Espresso, it was as they said it was on the packet “Sparkling”, which is what you would expect from a high-prized coffee from Costa Rica Helsar: C. Alpizar, from Los Naranjos Region roasted medium – high in acidity with honey like colours, making a volcano with your taste buds. I tested them out as single shots (one of my fave pics below)
And sure, it was sparkling – enough to wake both you and your taste buds up in the morning. I however, preferred this coffee when mixed with well frothed milk for a cappuccino or macchiatone (Italian version of a Cortado) – for this method, I got “soft” caramel, with hints of milk chocolate.
However, the real prize in the package were the Ethiopian (my favourite of the bunch) and the Kenyan coffees, which I thought were “exceptional”. For the Kenyan, Ndimaini, being your typical bold and berry-ful coffee, I extracted it using the French Press and Hario V60 methods and this coffee made me fall in love again with the V60 method. It was like the Kenyan coffee was roasted only for a pour-over – very delightful to drink, complex flavours, full in your mouth with dark berries and a mild hint of dark chocolate. I should add that I adhered to Verve’s coffee tips (a bit simlar to mine, 20g of freshly ground coarse coffee with about 200ml of off-the-boil hot water) when brewing their non-espresso coffees. Not only was this another discovery, but it made me think, “these guys really know their coffee and how to get the best out of it” so they must have spent a lot of time on their brewing methods vis-a-vis the roast profile of each coffee.
OK! the Ethiopian, Biloya. Naturally, I used the aeropress method for this – why ? Usually, when I sense a coffee is really special, aroma, look and feel, I think it should be treated gently, which is how I relate to the aeropress – the most gentle way of getting the best out of your coffee. Again, I followed Verve Coffee guidelines and the taste profile was as they described (which I tweeted about), raspberry and wrap around your outer tongue, citrus.
However, following my tweet about my experience, I got some feedback from DearCoffeeILove You (aka DCILY) about Verve Coffee. After a brief interaction on twitter, he (sorry, I don’t know his real name) pointed me to his post about his aeropress method, which you can read in detail here. In summary, his method got him into the top 4 of the World Aeropress Championships in October 2011 (Yes! there is such a competition) and involves reducing the dosage to 16g with 92C 215 water, using a slightly finer grind than what I use, and with more steeping time (1 minute to 1.5 minutes). So, off I went and immediately tried his method, bringing out my scales, measuring jug, etc and wow! my efforts were not wasted – the taste profile changed dramatically – It reminded me of my fig and orange honey cake – so we are talking about dried sweet fruits, with honey completed with a citrus linger.
Since then, I have been using this method for extracting coffee, the aeropress way. A bit of a digression, BUT I had to share this wonderful revelation.
Back to Verve – I just found out that they are now 4 years old and that they have just opened (23 November 2011) their third store in LA and from the pics, it looks amazing. So happy for the residents and future customers of their 1540 Pacific Avenue store. Read more about them on their website HERE.
Thanks a lot Verve Coffee Roasters and keep up the good work.