And no, that isn’t a typo. Three Coffee Roasters are a Dubai based specialty coffee roasting coffee company, who tend to specialise in “funky” coffee and by that I mean that they push the boundaries in sourcing anaerobic, macerated, 90+ and rare coffees and then roasting them that make you say wow! once you sip them.
So, it came as a I surprise to me when I was scrolling through my instagram feed that I saw Drew – their New Zealander Co-Founder and General Manager talking about their espresso coffees. Upon further inspection on their website I was pleasantly surprised to see that they offered non-funky single estate and blends. I confess, although I don’t mind pushing my taste buds to the limit – always up for the challenge – with some things like espresso and espresso with milk, for me, its a no! no!. I don’t mind something unusual in my milk based espresso like macadamia , dark berries, vanilla, cinnamon, with hints of dark chocolate, caramel, etc BUT I don’t really want high acidity, peach, grapefruit and strawberries with milk.
So, when I came across Colombia La Esperanza Washed – Made for Milk, Ethiopia Hambela and Lazy Daze, all for espresso and milk based – I was excited and placed an order.
Before I describe my taste bud experience, a detour.
A few things I noticed about Three Coffee espresso offerings;
*The aroma – wow!
*The long lasting taste – admirable
*Ease of puling shots – stressless, except the Ethiopia Hambela (more on that later).
My first brew was the Colombia La Esperanza – made for milk. Upon opening the bag, wow! the aroma and yes it smelt of milk chocolate. It was great with milk and probably my fave of the batch.
I savoured it a little longer but trying the others before finishing this.
Next up, the Lazy Daze – a mix of “A mix of washed, natural and anaerobic coffees from Brazil, Indonesia, Rwanda, Guatemala and Colombia”, so expect something unusual.
Another aromatic experience that lasted right to the end of the bag and the long lasting taste after every brew stopped me from eating anything it afterwards for at least an hour to savour the taste, yum.
Now, Hambela.. Ethiopia, Ethiopia. where do I start? In fact when I tired to brew this first as an espresso, it was a disaster – nothing came out, so I thought perhaps I bought the wrong roast type – filter instead of espresso and so I actually brewed it on the Hario V60 and on the Aeropress
BUT then I thought let me go back to Drew on instagram. He shared rather helpfully that the beans are lot more denser, so I need to grind a lot more coarser than the other beans, which I did.
When I tried it as a milk based espresso drink – I must confess the first experience was wow, wow, wow! yes three times of wow! BUT after the first brew I didn’t get that easily.
Perhaps because of the plus 40C temperature in Dubai the brewing experience was temperamental and when rushing out in the morning, I couldn’t afford to keep wasting shots, so I settled on a 18g, 30g out – more hints of dark berries and dark chocolate.
If you are excited by what you read, then visit http://Three Coffee to place an order and I’m not getting any commission.
From Coffee With Love 