Flat White and Finca Kilimanjaro coffees, roasted by Square Mile Coffee Roasters of London. This is like part 2 of my previous post as on my visit to Flat White, Soho in London, I picked up these two bags to take home with me. I had already tried the Flat White version when I was in London in December 2008, but I was really drawn to the Finca Kilimanjaro, as I had read about this on Square Mile’s website and was really intrigued about how a Kenyan peaberry tree, planted in El Salvador, would taste- it’s called a Bourbon and Kenyan Varietal and Square Mile seem to pack their really special coffees in these nice white bags. I thought “that’s really original, taking a coffee plant from one country and planting it in another to get a really good mix of soils, air, etc… for a coffee”. Apparently, the lady who thought this up, Aida Batle, is famous for this and is one of the World’s renowned coffee growers, so who am I to question her logic.
So, what does it taste like ? Fruity, spicy, earthy, sweetish and with a “real” coffee aroma is what comes to mind, or should I say to my tongue. I didn’t try this as an espresso, as I just didn’t think these type of characteristics together with the Kenyan mix would work as an espresso, so it was the French Press or Cafetiere for me, where I definitely had no regrets – a truly beautiful cup indeed. I also give it my “very versatile” coffee award in that although it was roasted on 9 March 2009, three weeks afterwards it was still tasting nice and not bland. This coffee is offered for a limited period only, so log onto Square Mile’s website (their website is on my blog roll) and buy a 350g bag quick.
For the Flat White coffee blend, I still think this works better with properly frothed milk with its chocolate undertones and of course every morning was like a throw back to Flat White in London. With all this inspiration from my triple ristretto day in London, I tried out some of my latte art skills, extracting a double ristretto for my morning cup – still wanting with the latte art, but I thought looked nice in my “love” cappuccino cup, so I sign off with this pic to wish you “from coffee with love”,
Spilling the beans – that’s right – I want to “spill” the beans on some coffee bean secrets, known to the experts but not to us minions (i.e those who do not know) but of course until now.
First, don’t be deceived by size – size matters but not in the way you think – La Rosa Costa Rica beans are advertised as low in acidity and are tiny in relation to your normal coffee bean, BUT I was puzzled, when I grounded these beans using the same timer setting on my coffee grinder when more coffee came out.
Usually with normal beans, I have to grind two and half times, but with this bean, two times was more than enough. Still puzzled, I tried crushing the beans between my finger tips and found it a bit tough – it was dense all the way through, which means that there was no air – the beans were “full of beans”, tee hee..
Second, still on size, smaller beans like the La Rosa above actually have lower acidity and surprise, surprise, these beans were tagged as “low acidity”. Now in coffee, acidity is actually what you are looking for and these are typical of much prized Central American and Kenyan coffee beans. So, in summary, smaller beans usually have a lower acidity than bigger ones, but of course, there are exceptions.
Third, coffee beans even from the same farm don’t necessarily have to be the same size – WHAT !!! Yes ! I just found this out when I bought Los Luchadores Pacamara beans from El Salvador, roasted by Square Mile Coffee Roasters of London.
I was studying the beans like one does before they grind them and thought, “that’s odd, why are some beans bigger than others ? Have they mixed another set of beans with what I ordered – that’s it I’m calling them to sort this out…”. So I quizzed the roaster, Anette from Square Mile Coffee, and she explained to me that this is normal and one way to test this, is to actually painstakingly separate the larger beans from the smaller ones and take a tasting test – they will taste the same. As she is a WBC Judge, who am I to argue, but to learn.
Fourth, and perhaps not that exciting for some of you caffeine junkies, is that when making coffee that needs a longer contact with water, like filter coffee (4 minutes and more) or French Press (4 minutes), you should ideally get a stronger coffee so that you get the real taste, rather then a watered down one. I also have to point out for those of you who have not visited the main website – shame on you – that the longer the bean has contact with water the higher the caffeine content. What does this mean ? Making coffee using a cafetiere/French press or a filter system means more caffeine than for instance making espresso. I just wanted to mention this again, because whenever people see you drinking espresso, they always say “isn’t that really strong ?” But of course I am always glad to explain that it isn’t and they look at me like “really ! are you really into coffee ?” Only if they knew.
Beans, beans, beans – there’s so much more to know about you.
Yes ! It’s finally here, after several months of waiting, Square Mile Coffee Roasters have now started roasting specials coffees for sale. OK ! a brief history as to why I’m excited by this particular coffee roasters – the 2007 and 2008 World Barista Champions, James Hoffmann and Stephen Morrissey respectively together with another lady – I think her name is Anette – teamed up and because of their love of coffee, I guess, decided to take this to the next level and opened up a coffee roaster in London. They do mail order all over the World, which suits me fine, because with the current currency crisis, it is now about the same price for me to order coffee from London, including postage and packaging as it is for me to buy my current 1.2 kg monthly consumption of coffee in Vienna. On coffee sizes, Square Mile sell a minimum of 350g sizes and on my first order, I was able to order my monthly supply in 3 bags, which took a very impressive 3 days to arrive.
They also roast twice a week, Mondays and Thursdays, so try and place an order about one week before you want to drink it, so that when it arrives, it has “de-gassed” for a recommended one week before you start extracting it. For more about Square Mile Coffee Roasters, please visit their website on http://shop.squaremilecoffee.com/ or just click on my blogroll to the left.
Now to the coffee. I’m not going to go into too much detail but I will just give you a taster of my experience and in a move away from tradition, use some wonderful shots of the stuff to reflect my tasting experience. My first experience was actually at Flat White in December 2008 during my last visit to London, as Square Mile now supply the coffee for Flat White. I bought a 350g bag for me to take back to Vienna, which I think contained some Central American coffee (secret blend, which Square Mile were not disclosing when I asked naturally). Why Central America ? Well ! from my experience I find Central American coffees really blend with well poured milk based espresso drinks.
Still with blends, Square Mile naturally have their Winter Espresso blend, but not wanting to hide anything and I must confess, this is the first time I have seen a roaster disclose the composition of their blends, they show you right on the packet what’s in their blend.
Naturally, it’s nice, clean, sweet, dark and rich espresso, with complex tones for me, and during the last big snowfall, I was inspired to rush out and take this pic, naturally called Winter Espresso “Blue” – the blue is for the wonderful blue sky that reflected on the snow white of the cup and the snow.
Now, a coffee that features rather little in the Winter Espresso blend is the Muchoki Peaberry from Kenya, which had a tart cherry taste for me when brewed as an espresso. So, I’m going to go out on a limb here and recommend this coffee for filter or Cafetiere style coffee as the strength can be minimised by having a longer contact with water. In any case, to show off the lovely dark colours of this coffee, I took this pic in my new Bodum cup.
Now, off to the other part of the World, Central America, which by going through the coffees on sale at Square Mile, is their favourite pat of the World to get coffee. I’ll start with a mouthful, which I love saying to myself, El Molino de Santa Rita El Salvador. A “nutty” taste for a cappuccino. Still in Central America, we move to Costa Rica, for some the best coffee resides here with high acidity, a clean taste and with complex flavours. I tried two from Square Mile, the first, La Rosa, which unusually has low acidity and one I favoured for cafetiere style coffee after lunch at work.
However, in following with a family tradition, one which my daughter seems to have picked up when eating her favourite food, I’ve saved the best for last and it is…. El PortilloCup of Excellence – wow !
I haven’t been this excited about a type of coffee for for a while. So, in order to get a really good feel for this coffee, I cleaned out my grinder, studied the beans, which look lovely close up.
Got out my La Marzocco Bottomless filter not to miss a moment
OK! I’m beginning to sound a little bit OTT here, but life is short and sometimes you’ve just got to be bothered and committed to going all out. I extracted it into my espresso love cup, newly bought for me by my darling wife, just to capture the love of this very special bean.
I liked it so much that as someone that tries to share lovely experiences, took it to work and shared it with colleagues. What was amazing, was that one of my colleagues, who doesn’t really drink speciality coffee, but tastes wine, described the coffee almost to a “T” as described by Square Mile on the package, toffee, caramel, heavy mouth feel and complex. It’s really versatile as a coffee and I mixed it with another Square Mile coffee, Los Luchadores Espresso Pacamara– El Salvador, which made a nice cappuccino and inspired me to pour this little flower.
For me, no doubt it is really special brewed in a cafetiere, which is what I’m doing with it now, after every lunch time. I noticed that it smells like toffee and tastes like caramel and the aroma just permeates my room so much so that any of my colleagues coming into the room notices the lovely aroma. I’ve just checked on Square Mile’s website, but this lovely bean is no more…. all good things must come to an end boo hoo, but I trust that the guys will find a suitable replacement. Buying coffee from Square Mile is highly recommended by moi.
If you know me, you know that I cannot go to London, see freshly roasted coffee from someone I trust and not buy it. So, when I went to Harrods and the guy at Andronicas told me that in the Harrods Food Hall I could buy freshly roasted coffee, I ran down with my son and bought two 250 bags of coffee, one was Mocha Italia and the other Mountain Blend. A word of caution – when you go to the Harrods Food Hall, look for the counter stacked with gold coloured tins of coffee, which should contain coffee beans, freshly roasted by Andronicas and supplied once a week to Harrods. If you peep over the counter and look at the back, you will see the original bags from Andronicas as if to confirm the coffees are viable. I mention this word of caution, because you can also buy Harrods Coffee from beautiful designed tins, which will be already ground. Yes ! these tins look nice and good to give as presents, but for coffee geeks, this coffee might not be up to the standard, so go for the good, and buy the fresh stuff from the speciality counter. I also want to add Harrods have about 5 cafes, including the Andronicas World of Coffee cafe on the 4th floor, which I recommend. In any case, I promise to do a “Drinking coffee in Harrods” post one of these days God willing.
I started with the Mountain Blend, which as far as I can remember from the sales assistant had a mix of Central and South American coffees. I found it sweet with caramel undertones and although it was fine for an espresso, I preferred it as a milk based espresso drink like a Cappuccino and Caffe Latte, where I find the caramel taste really compliments the milk.
On tasting the Mocha Italia the exact first impression was wait for it….”nice”. OK ! what does that mean Lameen ? It was full bodied, glossed my tongue, went down right and made my tummy tingle – does that make sense or does that make me sound “bean” crazy ? OK ! Mocha Italia is exactly what is says. It has a mocha or chocolate taste and definitely reminds me of drinking coffee in a typical Italian cafe.
To finish off, this coffee, extracted as an espresso had a nice thick brown crema, keeping the sugar on top for a few seconds before sinking in. I’m going to have to give Harrods my “best place to buy really fresh roasted coffee in a Department Store” award because the other department stores I’ve been to did not sell freshly roasted coffee and the coffee from Harrods passes the test for freshnest, courtesy of the guys from Andronicas of course.
Mocca, Mocca – reminiscent of the original mocha from Yemen, which I am glad to say that my experience of drinking this type of mocca was absolutely amazing and delicious. Alt Wien in Vienna have just started stocking a bio or organic version made up of a mix of coffees from Central America from more than one region, which I guess must be a mix from Costa Rica, Guatemala and Nicaragua but they were not divulging. At first I was a little bit sceptical wondering what kind of taste I was going to get and was swiftly rebutted by the smell and versatility of the bean as it was quick to find the right grind. Here ! I’ll share a really quick way to find the right grind, so that you don’t waste loadsa (English cockney slang for lots of) coffee when trying to find the right 23-25 second grind for extracting espresso. See the pic below;
I noticed that the granules should not be completely flat and linear – there should be a little bit of “clumping”. If you grind and the machine spurts out too quickly, then you will get lots of powder everywhere – that’s your first warning. Counter this by making the grind a little bit finer until you see some clumps. I am aware that this is ideal for my less than $300 machine, but perhaps for the $1,000 stuff, this might be different as the granules should be completely uniform to get all those wonderful tastes in a cup of coffee.
As an avid drinker of espresso, although I naturally found the Mocca sweetish, it was not as bold as I would like, but when mixed with milk, it was scrumptious. Also, the smell and the colours are so rich, they just typify coffee to the max, see below for colour but not smell…..
Still on the coffee style, the crema was just amazingly thick and I took a few shots to show you how wonderful it was from the top. The sugar took well over 10 seconds to drop through the crema cloud
This coffee bean refused to sink and I had to remove it before drinking. I think the colours are just amazing and this is the thickest crema I’ve got so far this year.
And of course, as it is ideal with an espresso milk based drink like cappuccino, the velvety smooth micro-foam milk just worked and was visually pleasing to the eye.
Here, I’m just trying something different to make my cappuccino look good before it makes contact with my lips and tummy.
Anyway, if you can find it, try a mocca coffee. They are still very rare and upon my return to Alt Wien to buy another 500g bag, there wasn’t any, sadly to say, but I was promised that more would be in the following week.
About a month ago, on my way back from holiday, I stopped over in London and naturally went over to my favourite bean bazaar or specialist coffee roaster – HR Higgins, Duke Street, London and stocked up on more coffee.
I was lucky enough to be offered one of their new beans, El Salvador Pacamara. Trusting the salesman on this occasion, I took two 250g bags, as they do two types of roasts, medium dark, which I usually find goes well with milk-based espresso drinks and very dark roasted, which is lovely for espresso (shhh ! don’t share the secret).
On return to Vienna, I was pleasantly surprised by the versatility of the 2 roasts. Sure enough, my predictions matched my expectation in that the medium-to-dark version was lovely as a cappuccino and the very dark version was nice as an espresso, but more importantly for my coffee grinder, I didn’t really have to fiddle about with the grind switch for both types of coffee. Am I making sense ? If not, I’m going to have to get a little bit tekky (technical) here. In short, I’ve discovered that you cannot use the same grind setting for a medium dark roast and a very dark roast coffee to get the ideal espresso shot (i.e 23-27 seconds depending on what book you read). The secret is…… well ! perhaps not a secret for pros, is that you need a finer setting for very dark roasts. So for example, if you usually grind your coffee on say dial 7 for a medium dark coffee, with dial 1 being the finest (like powder and usually for Turkish style coffee) and dial 10 or above being like clumps (usually for French Press), then when you come to grind a dark roast coffee, you need to use a shorter dial, like 6 or 5 to get the same grind. For me, on my previous coffee grinder, it was easy, but my new coffee grinder is a bit of a pain as there are no dial settings – you just turn the knob, after wasting about 30 grammes of coffee until you get the right grind, but I’ll save more of that headache for another post God willing.
Anyway back to El Salvador Pacamara. For espresso, I found it light and sweetish. I could taste the sweetness at the tip of my tongue – perhaps my palate is getting more sophisticated to all the speciality roasted Arabica coffee I keep throwing down my mouth 3 times a day. Excuse the pic below – I was still playing with my new digital SLR camera and the flash was a bit too bright. The richness of the colour can be seen in the pic above during extraction.
Naturally, I kept the medium-to-dark roasted coffee for my morning fixes of cappuccinos and the sweetish taste contrasted well with the smooth silky sweetish frothed milk that accompanied it. Excuse my latte art, still trying to get there….
In summary, I thought that the bean was well rounded and very versatile, easily adaptable for both types of espresso drinks (with and without milk). The taste is not over powering and “bold” and reminds me of the typical Central American coffee (just in case you were wondering where El Salvador is, it is in Central America). It is not as acidic as the champions of Central America – Costa Rica and Guatemala, but still worth a buy and I’m sure your non-coffee mad friends will find it pleasant to drink too. So get out there and try some coffee from El Salvador.
This is like a follow up to my blog post of 7 March 2008 called “how can you tell if your beans are fresh“. In summary to that previous post, I gave some pointers on what coffee looks like when it is fresh and extracted. Now, it probably seems like a contradiction when I say”how can you tell if your coffee is too fresh ?” Again, the short answer is that you cannot just tell by looking at it – see above. You will have to wait until you get home and try and pull an espresso or use another brewing method. In any case, I recently fell victim to this scenario and really the warning bells should have been ringing when I asked the roaster at Alt Wien when the beans were roasted – his answer “a few hours ago” OK! I thought, I should really be happy about this but I recently read that very fresh beans need to “de-gas” before they are ready for drinking. In short, when you roast green beans you are changing the chemical and physical attributes of the coffee bean but the coffee bean needs time to adjust to its changed attribute after being exposed to very high temperatures. What happens is that gases that have attached themselves to the bean need to “come off” so that the bean can return to some sort of natural state – have I lost you ? Perhaps, because I think I have lost myself too. Really, I’m just trying to summarize the chemical stuff that happens to coffee beans after they have been roasted in as simple a way that I can. There’s also some problems with dark roasted coffee beans, where the oil on the bean can be “too oily” leaving oil sediments on your machine. In short, the coffee beans basically need to “de-gas” or let off some steam literally. I hinted at this to the Alt Wien Roaster and he replied “it’s OK in a domestic machine but for a commercial machine, the beans need to de-gas for at least one week” so I’m thinking, a domestic machine -Yes ! I have one of those, but my machine has some commercial parts (E61 Group head and lots of real brass, etc). I trust him and I pay the price. Sure, the beans smelt really fresh but my first problem was in trying to get the right grind for pulling a shot of espresso in 23-25 seconds. Then I was wondering as the coffee was coming out, why it was bubbly and making lots of hissing noise. So, the first sign is that the espresso shot will have many bubbles – some sort of chemical reaction (see below). I also noticed that once extracted, the coffee was lightish in colour despite the right time for extraction; The final straw was of course the taste test – the coffee was sour around the middle part of your tongue. Now, as you know, really fresh coffee that has been taken care of should not taste bitter or sour, so that got nme thinking – what’s wrong ? I tried stuff like leaving the beans out all night in a big metallic bowl so that they could let off steam, but that didn’t work. I tried another brewing method, French Press, but still the taste was sour. Then I thought, based on stuff that I had read, to leave the beans in their bag for about a week. I was bordering on being mad, because to compensate for my ever increasing coffee appetite, I decided to buy a 500g bag for the first time. In trying to apply my general culinary skills to the situation, I thought, if the bean could talk, perhaps it would say “hey ! I’ve just been exposed to 450 F, let me cool down a bit before you get the best out of me”. It’s almost like trying to toast freshly baked bread – it’s going to burn a lot quicker. In any case, not being a chemist, I thought there’s some sort of proper chemical explanation for this. Anyway, I’m glad to report that after leaving the beans for a week in their original bag, well sealed, with no exposure to air, there was a big difference. Firstly, although the coffee may not have smelt as nice as earlier, it was now easier to find the right grind setting for a 23-25 second pull for an espresso and the colour was back to dark reddish crema – see below; Also, good for latte art and impressing your friends (OK ! I’m joking about the last). So next time your coffee roaster tells you the coffee is really fresh, ask them how fresh. A few days can be good, say 3 days, but I have learnt that the mistake made by the roaster was putting the fresh beans into a sealed vacuum bag immediately after roasting as opposed to letting them de-gas by their own. If it is freshly roasted, it should be left alone and not bagged up. I can even say now, as I am drinking this coffee (Organic Bolivian)that after about 10 days the coffee is even better, especially for espresso – the sweetish taste is back. Ciao
I guess I’ve missed my self-imposed target of writing a post (or blogging) at least once a week to keep this blog as fresh as possible but, it’s been quite a bit hectic at work. Anyway, back to work on coffee.
I’m DRINKING…..Organic Bolivian beans, recently bought from my current favourite place to buy fresh coffee, Alt Wien, off the Naschmarkt in central Vienna (Austria). It’s quite aromatic and once extracted is lightish in colour compared to what I’m used to for espresso. Although it smells sweetish, it has a light sour taste that kind of hits you after a few sips.
Nevertheless, I find that it compliments milk based drinks well, provided of course that the milk has been properly frothed to bring out the sweetish milk elements and not the burn your mouth bubbly stuff we still suffer from in most cafes. I recently served this coffee to some friends that came over for dinner and although one thought it strong after dinner, the other was very complimentary with a puzzled expression, wondering how he would be able to drink coffee again in a cafe in Vienna after the double espresso I served him. Well I guess it was worth spending hundreds of Euros then if I get that kind of compliment. I also tested the coffee using the French Press method, which was nice for the afternoon – pleasant and light, which held its taste in my new Bodum Columbia pot for a few hours. As you should know me by now, I love variety in food and drink, so my weekly trips to Alt Wien naturally involve me buying more than one type of coffee. I think I’m going to have to change that routine to twice a week but with a larger purchase of coffee, perhaps 500g bags, because I’ve recently noticed that I am finishing 250g all by myself in under one week.
Anyway I digress, Alt Wien have recently introduced a new Malawian Arabica, with a very African name, Malawian Mzuzu. I just finished my Bolivian coffee last night and was able to try the Malawian this morning as a cappuccino, so my thoughts should be fresh. I find this coffee good for holding its taste with milk based drinks. It has a bit of a bold taste that holds its own so to speak and can be characterised with a chocolate tone and an intense taste.
So, as you can see above, I prefer it with milk as a cappuccino or as an espresso macchiato. In using the French Press method, it is quite bold and good as a digestive after a heavy lunch or to boost you up in the morning.
However, I’ve saved the best for last. I must admit and perhaps I will loose credibility for this, but I’ve never been impressed with Kenyan coffee. That was until about a few weeks ago when Reinhold of Espresso Solutions (see blog on La Marzocco GB5) returned from the WBC in Copenhagen and gave me a 200g bag of freshly roasted Kenyan AA beans, roasted by none other than the famous American coffee roasters and cafe, Stumptown (see http://stumptowncoffee.com/) – they started in Portland, Oregon and are now famous amongst coffee connoisseurs. Investigating their website, I see that this Kenyan AA is properly called Kenya Gatina Peaberry. OK ! Time for some coffee facts – a typical Kenyan peaberry is a type of coffee that unusually has one beans inside the cherry fruit as opposed to the normal two. OK ! Back to the coffee – the first thing I noticed was the “Wow” factor in the aroma – even my 6 year old son was like “that smells really nice Daddy..” You can imagine – I just couldn’t wait to try it out and I was not disappointed – If I was to give an award of best coffee that I have prepared this year, it would be for this – I drank this coffee almost one month ago and I can still remember the feeling, that’s how good it was. Anyway, it had a fruity and smooth mouthfeel and was wonderful as an espresso. You’ve got to have two cups, because one is not enough…
I also loved the colour – it just seemed “just right”. Needless to say I was sad when it was finished. If I could order from Stumptown, I would, but naturally they only ship in the US, so all those lucky American reading this blog who have not heard of Stumptown, check their website out and spoil yourself by ordering some coffee from them (I’m adding them to my blogroll) They are not paying me to do this, but when you come across some good stuff, it’s good to share the knowledge.
I just wanted to introduce you, to those of us who do not know to the Cup of Excellence group. Scanning through their website on www.cupofexcellence.org the idea began 1999 when a group of coffee connoisseurs believed that Brazil had some really special coffees that kept on being unnoticed or disregarded, probably because although Brazil grows the most coffee in the World, their coffees are primarily used for instant coffee or if of good quality, blended with other coffees.
In any case this group got together “cuppers” (expert coffee tasters) and they went through a few coffees and the best ones were selected, giving the Cup of Excellence stamp and auctioned through the internet. This practice continues today and now has 9 country programmes, mainly from Central and South America but with one exception, Rwanda in Africa. The coffees are very special, each with their own distinctive flavours, aromas, etc and are practically handcrafted by their grower and eventually auctioned off through the internet.
The Cup of Excellence is now what may be known as the Oscars of the Coffee World. The coffees are bought by coffee connoisseurs all over the World, roasted by top specialists who want to give their customers the best highest quality coffee. Furthermore, the people who really benefit from this scheme are the growers themselves, who are recognised and financially rewarded, enabling them to plough back the profits into their business, leading to better education for their loved ones and impacting positively on their communities – Well done !
So, naturally, you can imagine that I was very excited when I got my hand on a Cup of Excellence Bag of coffee from the Costa Rica Libano coffee farm, roasted by a specialist in Austria.
I checked out the coffee on the Cup of Excellence website, where it was described by the professional cuppers as “bright, honey, syrupy and dry fruit”. I was advised to use it for espresso, which I found sweetish, reminding me of the espresso I had at Flat White, Soho (London). It had a nice golden colour too, having not been dark roasted.
However, as far as I am concerned Central American coffees are excellent for espresso based milk drinks and I as soon as I used this coffee for a double espresso macchiato, it was FANTASTICO – Heavenly, Wow ! What a feeling. Naturally ! I only drank this wonderful coffee in the mornings when I tend to drink milk based espresso drinks such as Cappuccinos or Lattes. I think the price I paid, about 7 Euros for a 250g bag of beans was worth it, considering that I have spent more and it hasn’t been a Cup of Excellence coffee. So, next time you visit your specialist roaster, try and ask if they can get you a Cup of Excellence coffee, but not one that will break the bank.
I’ve been a bit lazy with this category, where I share my latest coffee bean experience with you – so I’m going to give you a snapshot of what I’ve been drinking over the last 2 months and promise to keep you up to date with my latest taste adventures.
First up is a Rwandan Musasa, which I bought from Origins Coffee Roasting, Cape Town, back in February 2008.
It was quite nice as an espresso, rich, dark and …. handsome (to the taste buds that is). I found it earthy/chocolatey and a smell of it, reminded me of Africa. So it was quite true to its name. I also got on that trip an Ethiopian Yirgacheffe as they didn’t have my favourite Ethiopian Sidamo. The Yirgacheffe was what I call typical African – bold and earthy, nice for Cafetiere and I couldn’t resist the temptation to make a portion in my bodum Cafetiere and shoot it in a newly bought “African” coffee cup, which I bought in Zimbabwe.
On my way back from that trip to Africa, I got to stop over in London and rushed on over to my favourite roaster, HR Higgins, where sadly enough they didn’t have Indian Malabar Monsooned but I was tempted to try their Brazilian Bourbon, which I can tell you has been added to my favourite list for espresso. Delightful ! It’s quite smooth as an espresso and has that Italian feel – I seem to recall reading somewhere that Italians use a lot of Brazilian arabica coffee beans in their espresso blends. As I usually drink espresso at night and wasn’t able to get a good shot of a rich and smooth espresso due to bad lighting, I can only share with you, a snapshot of the coffee bag below.
In any case that basically summarizes the main highlights of my taste adventures for now. Of course I’ve also been drinking lots of other coffee but I just wanted to focus on the main discoveries.