Category Archives: Bean Talk – Coffees

Drinking Coffee in Mauritius: 2018

Lucky me. I work for an organisation that tries to help people around the World using science and technology to help remove challenges we take for granted in the “richer” parts of the World. This means that sometimes I have to travel, as you have witnessed if you’ve been reading through my blog for a while, to some exotic places, usually in Africa. So, about 10 days ago I had to visit Mauritius, an African island state/country in the Indian Ocean. With lots of work ahead, I had to arrive one day early. However, this was not my first time on this beautiful island, because if you recall, I was in Mauritius about 9 years ago, read here – when lucky me again, praise God, due to the financial crisis, I was able to take my family on holiday to a dream holiday resort and of course got the opportunity to visit the island and check out the coffee. Back then the holiday and food were great but the coffee was not. So, what has happened since I last visited 9 years on ? Well, the good news and I like to see things progress – is that the coffee game has increased in terms of quality, with the launch of Mauritius first coffee chain, Cafe Lux, tied to the hotel chain LUX resorts. The coffee is roasted in Mauritius and apparently according to their website, their baristi are trained by Deluxe Coffeeworks in Cape Town – see here for more about them when I blogged about them in 2010.

Back to 2018 – on this occasion, we were placed at a hotel next to Bagatelle – Mauritius biggest mall. At first, I thought ah! mall coffee. Looking through the mall map, I saw that there were a couple of South African chains (Vida e Caffe and Mugg & Bean), but that didn’t excite me – sorry. As I walked through, I noticed this cafe, right in the centre, near another South African chain , Woolworths. I studied the menu and the environment got excited by what I saw – coffee beyond espresso – third wave coffee, as well as cold drip. As you might know by now, before I took the plunge and ordered, I circled like an eagle, spotting the La Marzocco GB5 machine, the grinders and then most important of all – the barista at work.

After watching the barista at work and convinced by the passion in which he pulled his shots and poured his latte art, I decided to take the plunge and ordered a piccolo aka a Cortado here.

Hmmm! I enjoyed the contrast of the espresso blend with the milk – hints of chocolate and roasted almonds. I asked about the blend – Island, which as advertised on their website is 45% GUATEMALAN, 45% BRAZILIAN, 10% ETHIOPIAN (typical safe espresso blend with a hint of acidity, berries, fruit, nuts and chocolate) and more intriguing so, roasted in Mauritius – impressive. I enquired about the barista – called Jim and whether they sold whole beans. After recalculating in my mind the conversion rate (about 900 Mauritian rupee, using a rate of 42 rupee to 1 Euro = 21.4 Euro), so, a bit similar to European prices, I told them I’d be back.

And I was, not just once, but five times in a week. Once for a daily cappuccino, which I must confess was not as good as the first time, due to the barista’s relaxed attitude to brewing coffee. – it wasn’t Jim.

Before a trip to the beach, I tried their cold drip…..

Blended right to accommodate a cold coffee drink. I explained to my colleagues who were intrigued by the concept of cold coffee about the drip method, which takes several hours, but more importantly that the coffee and roast have to be right, more fruity and lighter in roast to eradicate the bitterness that accompanies coffee when it gets cold.

For an espresso after dinner and yet another South African restaurant –

Easy to drink and smooth is how I described it to a colleague, who trusted my recommendation.

On my last day, I went back to buy a 500g bag of espresso beans and my fave barista there, Jim, gave me a complimentary cappuccino.

But I wasn’t done yet, as before I returned to the hotel to pack, I tried their “shot in the dark” a double espresso and an Americano combined – a bit similar to my “sleep suicide” from escape caffe, and also a caramel cheesecake.

I also spotted them at the airport, kitted out with a Vittoria Arduino Black Eagle V388 – impressive piece of equipment, but as my flight had been cancelled and I was trying to re-route, I wasn’t up to queuing up for another coffee. Nevertheless I could smile at myself, because I had some coffee, which I would be looking forward to brewing at home once I arrived God willing. If I had had the chance, I was wondering whether they would be up for the award of “best coffee at an airport” as to date I still haven’t had good coffee at any airport.

In conclusion, when in Mauritius – a beautiful island with World class hotels/resorts, look out for this brand who have three branches or alternatively try their coffee if you are lucky enough to stay at the at their 5* hotel resort, Lux Belle Mare. Read more at http://www.cafelux.mu

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London Coffee Report 2017

I can’t believe it’s already 2018. Wow! time really flies. I was reviewing my blog for 2017 and it dawned on me that I didn’t do London coffee scene post for 2017, so here it is, a mix of the new, a fave and convenient, the classic and going back.

The Classic – Store Street Espresso – 40 Store St, Fitzrovia, London WC1E 7DB, UK

In fact it is quite baffling as to why since this London “classic” opened in 2010, around the time the World Barista Championships (WBC) were held in London, I have never been here. I first heard of them as they were one of the first coffee shops to use Square Mile Coffee way back then and they still use them. Sure I’ve been to their “sister” shop, Continental Stores, but not to the big brother. So one rainy August I trekked to Store Street where the shop is located – yes, the shop is named after the street it is located on.

When I finally got there, it was late afternoon and I was really panting for coffee. The place was fairly empty but you could tell that it was the sort of place that would have been very busy earlier in the day. As you walk in, all the action is on your left, Vittoria Arduino espresso machine, grinders, etc, fronted by grab me pastries and and cakes, even though most of them had gone already. As you walk past the brew station and before you approach the sitting area, just on your right they have coffee on sale and gadgets too. The place looks quite bright as they have a sun roof, similar to Colonna and Smalls in Bath. The staff look liked they had just finished a battle, but relaxed and still smiling. To test their milk based skills I went for a cortado using Square Miles Red Brick and some sugar, pasties de nata;

A tasty brew but I wasn’t finished. Before my new coffee, I took a walk around and started chatting to one of the staff, Toby. Taken aback by my questions, he offered me a special brew using the V60 and of course I trusted him – later on, he even refused to charge me for this cuppa – very kind indeed. I must confess I have forgotten the roaster, which I think was nordic based. It was just what you wanted from a filter brew, delicious mouth feel with fruit at the front with a  caramel underlying tone outside your tongue walls.

From my short stay there, I could smell the dedication to quality at this shop and definitely rate it as one of my top coffee shops in an already very high standard of coffee in London. Once again, thanks to Toby, Natalya and the barista girl for  great experience.

Going Back – Fernandez and Wells, 55 Duke Street, W1K 5NR

If you’ve been an avid follower of my blog you’ll know that when I used to visit London a lot during the noughties (2000-2009) I basically only trusted two brands for great coffee, Flat White on Berwick Street and its sister shop, Milk Bar during the time of Cameron and Fernandez & Wells located at Beak Street and St Anne’s Court back then. Since then Fernandez & Wells have expanded and now have 4 locations. In the summer, as I tried to dodge shoppers on Oxford Street, I walked down Duke Street, adjacent to the corner of Selfridges on Oxford Street and saw that located inside British Fashion shop, Jigsaw, there was a Fernandez & Wells neon sign. As it was time for one of my coffee fixes, I dragged my son in with me to check what was on offer. I was very pleased to see, I must say, that their signature drink, the Stumpy, was still on offer. In summary it is a triple shot cortado style drink – read about it’s origins here.

They have lots of tasty snack options too, which is captured in their recently launched cookbook, Rustic, available on amazon (no, I’m not sponsored by amazon). It’s actually on my wish list as Fernandez & Wells was one of the first London eateries I used to go for both good coffee and food.

Something new – Ludenwic 45 Aldwych, London WC2B 4DW, UK

Just like 2017 flew by with a mad busy work schedule, so did life, because just this past summer, our daughter is already looking at University. As we were waiting to visit Kings College on the Strand, I was looking for somewhere to get my daily espresso milk based fix and I recalled that a few months ago a cafe at Aldwych liked one of my instagram pics and I thought I’d like to check them out. Another busy hub, where most of London’s lawyers work, Lundenwic is well located in a very bustling work area of London, in between London School of Economics and Kings College. It is quite a small shop with a Nordic touch, clean lines, delicious looking pastries, cakes and salads. Luckily, I was also hungry, so I grabbed a nice looking salad to go with my coffee.

Lundenwic use Workshop coffee, so expect a fruity bias, brewed on a La Marzocco Linea. One our last day of our summer holiday, we had to visit a pop-up macaroon ice cream sandwich shop, Yolkin and I was surprised to learn that Lundenwic were open on a Sunday, which with their location is very quiet, but I was very happy to visit them again. So, if you work in that area or are studying at one of London’s best universities, LSE or Kings College, or need a quick great cup of coffee whilst visiting Covent Garden/Theatre Land, then I highly recommend Lundenwic.

Something New Too – Saint Espresso & Kitchen, 296 Kentish Town Rd, London 

On the same trip as above, last summer, we rushed off to Kentish Town to see my cousin and as I waited for the rest of my family to catch up, I saw this little new spot, Saint Espresso & Kitchen.

I walked in briefly and took a quick look around and promised to be back and I was. Walking in, you could tell it was something this type of middle class neighbourhood had missed. Exposed brick, reticent of  New York Urban Retro, wooden stools with sone steel thrown in, offering breakfast, sandwiches, pastries, cakes and more and decked out with a La Marzocco Linea as the finishing touch to a classy spot. I found out that they also roast their own coffee but as our luggage was already on its way to Heathrow and my hand baggage was heavy, I resisted the temptation to buy more coffee.

I had a brief chat with the barista and mentioned that I write about coffee. Upon hearing that and I’m not sure if it was testament to his dedication, he pulled three shots of espresso, before he gave me my order, adding that it might be a bit bright. I must confess that of late whenever I walk into a cafe and mention I write about coffee, some baristi seem to up their game, especially if I’m ordering espresso – a plus for me and I ain’t complaining.

Sure it was a bit bright and flowery, perhaps due to the lower brewing temperature, their espresso menu or coffee but it was sparkly and gave me a lift as we headed down back to the tube to catch the taxing journey to Heathrow Airport. Saint Espresso & Kitchen are very well located, with literally under a minute from Kentish Town tube station on the Northern Line, so if you need that quick coffee rush or coffee on the go, I recommend you pop in before your morning journey to work. I found out afterwards that Saint Espresso have two other shops, one located on 214 Baker’s Street, quite close to the West End, and one at Angel on 26 Pentoville Road, so I am looking forward to checking these out too.

Convenient – Notes Bond Street Station

When my wife and I visited London to celebrate our 20 years wedding anniversary, we headed to Oxford Street via Bond Street tube station and as I walked out, I couldn’t believe what I saw – Notes of Covent Garden now had a small branch at Bond Street Station. Wow! how convenient – before, whenever I came to this end of Oxford Street, I used to head straight to Workshop Coffee at St Christopher’s Place, about 3 minutes walk away, but this is super convenient. When we visited in December, it was my first stop on many occasions.

It’s like a pop-up shop but of course with a strong focus on quality coffee, complimented with a selections of sweets and cakes. They also sell their coffee, which I bought on my last visit to a London coffee shop of 2017. They’ve got the gadgets, friendly and good baristi and offer more than coffee, like hot chocolate and teas.

Soho Favourites – Soho Grind (19 Beak Street, Soho) and Department of Coffee & Social Affairs (3 Lowndes Court, off Carnaby Street)

Occasionally, I find myself near the Soho part of the West End, just off Regents Street and as I wave through the crowds trying to avoid people congestion traffic, I dot through Soho’s side streets and usually stop over at Soho Grind for either filter brew or milk based coffee, where you can be met with a slightly more trendy crowd and friendly baristi. They have seating downstairs if it gets more crowded at the top.

If I’m closer to the Oxford Street end, I pop into Department of Coffee & Social Affairs, which is closer to the top end of Carnaby Street. It’s a lot busier here, with a few tourists around and more seating downstairs. If you want take out, let them know first, otherwise take a seat and wait to be served, which I must confess can be a bit slow. They have a menu for food and some delicious looking cakes too. As they are one of London’s coffee roasters, they sell their coffee too, and now roast for nespresso machines. I bought the latter for my bro, as he owns one.

Luck Londoners with all these high quality coffee shops, phew!

As busy as ever with more quality coffee shops to visit than ever, still makes London, I believe, probably the best coffee city in the World. I look forward to trying out new ones in 2018 or re-visting some old faves to check out if they have maintained their standards.


A Cupping Session in Vienna @ Furth Kaffee


This is like Part 2 of my previous post in which I visited Sussmund with an informal coffee society called the Specialty Coffee Society. After that event, I proposed that for our next session we try a cupping session. So I got in touch with Charlie Furth, a Vienna based roaster whom I have known for a while. In short, our kids went to kindergarten together many moons ago, when everyone knew me as a coffee fanatic – I left Vienna for three years to open my cafe in Cape Town, and upon returning Charlie told me guess what ? I’m now a coffee roaster.


In any case Charlie owns Furth Kaffee a coffee roastery, who supplies cafes like cafe la marche, whom I wrote about here. At a little spot on Kirchengasse 44 in the 7th district, Vienna a former barista has taken over the shared space and runs a small cafe, equipped with a La Marzocco GS3 and some small bites. You can also buy coffee and some gadgets. It was in this small spot we had our coffee cupping session. Alternatively, you can shop online at http://shop.fuerthkaffee.eu/home/


I managed to get about 10 people, mostly colleagues including some toddlers to join us one Saturday in late September for a 2 hour session to taste coffees from around the World from as far wide as Mexico, Peru, India, Indonesia to Ethiopia and Kenya, with a guiding lecture from Charlie, summarised as follows;

  • smell coffee in two separate cups to adjust for differentials
  • coffee ground very thick, using water at 92C
  • Smell coffee
  • break bloom
  • Taste coffee from both cups using the cupping method, slurp if you dare
  • assess what you like and don’t like


It was really intriguing to experience the different phases of the cupping experience from smell to taste. In fact some coffees that smelt nice, didn’t quite live up to the taste test. The Peru smelt like vanilla but when I tasted it, it was not quite as intriguing. 


Nevertheless, the Kenyan didn’t disappoint and in fact I’m thinking of going back to buy a bag of it. Most of my colleagues were really impressed as it was their first cupping session and bought some coffees to take home.

Ever grateful to Charlie for arranging this session and I’m now thinking about our next session…. hmm espresso tasting perhaps.

 

 


I was @ Sussmund Kaffeebar, Vienna


A few weeks back a colleague sent an e-mail inviting me and two other guys to meet for lunch because she had never met three people so passionate about coffee. she thought it a good idea to get some coffee geeks together – a great idea. Because before we knew it, we even had a name”Specialty Coffee Society” – we just need to check if we can officially create one at the UN in Vienna. Before you knew it we were exchanging ideas on coffee and just this past weekend we decided to check a cafe out to start our “coffee crawl” missions. So, we decided to try out Sussmund – which means “sweet mouth” in English – how appropriate.

To be honest I’ve heard about Sussmund for a while now. Started by Nikolaus Hartmann, the roaster – it focused firstly on selling roasted coffee to cafes and restaurants, and it still does. One of my fave cafes in Vienna, Cafe Jonas Reindl, usually has sussmund coffee on their grinder as their house blend. In fact for a few months they also had a pop up shop in the heart of Vienna, which I was lucky to visit and had a piccolo (made like a cortado)  see below, where I also met with Nikolaus and had a chat about how he started, his mission and vision too.


But I’m glad to report that at the moment they have a mainstay, Sussmund Kaffee just off the centre, located on Dominikanerbastei 11 • A-1010 Wien – opposite the iconic post office, designed by the renowned architect, Otto Wagner. The cafe is actually located inside a furniture concept store, so you can grab a cup of coffee and sit on designer furniture and relax – of course if you really like the furniture, you can buy it too.

A little smallish but they have all gadgets – the Black Eagle espresso machine, all the filter brewing options using their coffees, roasted coffee for sale and brewing gadgets and accessories.

To try out this espresso milk based skills – you know my pattern now – I tried a cortado using a fruity coffee from Ethiopia and my colleague followed suit. 


She was so intrigued that coffee could taste sweet and not need any sugar and more importantly leave a pleasant fell in her mouth – another convert made to the world of coffee can actually taste sweet and not bitter. In fact, I said that we don’t usually describe coffee as “bitter” but more appropriately, “sour”, running through the 5 taste elements of sweet, sour, salty, hot and finally umami. So, I digress come d’habitude.

For our second round we went full on filter, Hario V60 and Aeropress. I tried a berry medium acidity Guatemalan coffee, complimented by what I must say a rather French tasting croissant – i.e. it was really good. Also on offer, before I forget are chocolate brownie cakes, banana, walnut and chocolate bread, pastries and other treats.


Very laboratory orientated.

A nice brew, sweet and sour at the same time. I also waited for it to cool down to check if it would get more sour, but it didn’t, yay!


We really enjoyed the kaffee – it was Saturday, so very relaxed and before we knew it 2 hours had passed drinking coffee and getting to know each other. Looking forward to our next venture, which I hope will be a cupping session at another cafe, so watch this space for more on the Vienna Specialty Coffee Society.

Before I leave, of course, I recommend visiting Sussmund – check their website too here


I was @ Hornig Coffee: A new Coffee shop in Vienna


I came across a booklet highlighting all the happening shops and eateries in Vienna and when I saw a picture of a new coffeeshop in Vienna that I hadn’t heard off, I was excited mainly because they talked about their commitment to coffee and the picture showed an array of a brew bar complete with uber boiler, and V60 brewing stations. So, it was on my radar for my next coffee exploit.

Luckily for me, when I decided to visit on Saturday, 5 days back – a freshly brewed post – I digress, I was drawn to a little commotion just outside the shop on Siebensterngasse 29, in Vienna’s 7th district – people handing out freebies. As I got closer, I noticed it was cold brew coffee. When was the last time I walked down a street and people were handing out free coffee – like never. I thought, this is my lucky day. Asked if I wanted to taste, my answer was in my eyes. Excited, I tried some and started chatting to some of the staff and before I knew it was in full blown conversation with the owner, Johannes Hornig himself.



Very unassuming , down to earth and modest and willing to share as much info about their vision and aspirations, we chatted with a friend of mine for about a hour about coffee, the world, Brexit and more.
Before I delve into my coffee experience a bit about them.

So, it turns out that Hornig have been around for a while and have been drum roasting since 1912, over a 100 years of coffee experience. They are probably second only to the famous Julius Meinl Coffee roaster in terms of sales with a strong market share in the bottom/southern half of Austria, being located in Graz, Austria’s second largest city. They focus on direct trade coffee, visiting coffee growers mainly from Ethiopia, Brazil and Guatemala to ensure they source the best coffee possible and have a well developed online shop where you can buy their coffees. Although they have a huge client base, selling coffee to cafes and restaurants, training baristas too, their coffee shop in Vienna is their first and perhaps the first of many. CEO since 2015, Johannes IV (yes his father, grandfather and father were all called Johannes) plans to take them further.

so to the coffee….


First up, of course is their cold brew, apparently also available in some Austrian supermarkets. They use their Brazilian coffee as their base to ensure low to medium acidity, because as you know, when coffee gets cold, the sourness begins to dominate and if you use a very fruity or high acidity coffee it can become quite sour as it gets cold. So, an easy to drink cold brew that should satisfy most palates. I grabbed a bottle to take home and save for a late summer day in September to try over ice or as an indulgent dessert with ice cream.


To test their espresso milk based skills, I ordered a double shot cortado, prepared by their chief barista, Barbara, for which they used their house espresso blend (80% Brazilian and 20% Guatemala). So, I detected a nutty base with an underlying fruitiness, which is what I experienced in the middle of my tongue.

So, I’ve saved the best for last – a filter brew using their Ethiopian coffee, a natural Arabica coffee variety of Illubabor Diduon, grown at over 1,800m, produced in a very small batches, close to 5-6 tonnes a year – apparently the minimum quantity as I was informed by Johannes, who has personally met the farmer himself. I asked for it to be brewed on the Hario V60. Wow! the tastes were quite exceptional, like a carnival in your mouth – floral, fruity spice bomb.

See PIC on top as my phone crashed and I lost all my other pics….

I was so intrigued by it, sipping it slowly until it got cooler. I asked Johannes about it and he explained how it had been sourced and how he had met the farmer. I didn’t leave the shop, without buying a bag to take home.

Also on offer in the shop are sandwiches, other drinks and some sweet bites, banana bread, brownies and others – I had a lemon slice, reminiscent of the sort I find in London coffee shops. At the moment they open everyday until 8pm, which I think is the latest any decent coffee shop opens in Vienna – good to know if I’m on the way to the movies and need a decent cuppa to get me through.

So, I’m happy to see another third wave coffee shop open in Vienna, where you can try  coffee in different ways.

Visit their online shop to learn here

They are located at Siebensterngasse 29, 1070, not far from Mariahilfer Strasse – one of the main shopping streets in Vienna


The Tasting Files II: Good Coffee


This is like a prelude or prequel to my first post, because I think my palate got so used to tasting good coffee, I was beginning to take it for granted. Perhaps that’s why I decided to venture outside my comfort zone of world class roasters like Square mile coffee, JB Kaffee, Workshop Coffee, Balthasar-Vienna, Tim Wendelboe and the like and try something different. I wanted to challenge my coffee palate and see if I could detect a pronounced difference.

So, after my previous post, where I tasted coffee from a tin, highlight the high and lows of my experience, I defaulted to my comfort zone. So, what does good coffee taste like ?


It tastes good. Is that it ?  Okay, here’s more…

It smells good – when my son was much younger, like about 5 – although he didn’t like coffee and still doesn’t – only my daughter followed my path – he got excited when he saw new bags of coffee in the house because he loved squeezing the vacuum outlet to ingest the lovely aroma. I liken children, at least under 10 to be like angels – they know the good stuff when they see it, or in this case, smell it. 

The roasters usually describe their coffee in very exotic terms – I recall the old and original square mile coffee bags with large type-write of the predominant taste profiles. In fact, back then, the best coffee roasters had the best bags. You got excited, just by looking and touching them.

Before I continue…. there’s a downside if I can call it one.

Good coffee is so precious that when you try to find the right type of grind for espresso, so that you pull a great shot of about 45ml in 20-25 seconds, etc, you want to ,make sure you get it right the first time, because otherwise you’re just throwing good coffee away – aargh! I think that is why I got a bit excited with espresso but more so with filter grind, as you can’t really get the wrong type of grind – you can tweak it, but you don’t have to throw away 15g of coffee as opposed to 18-20 grammes of espresso grind coffee every time you get it wrong.

so may be there’s two downsides….

espresso grind is so temperamental that it changes so slightly with the weather, especially in the summer. One night, it’s a bit cooler and a grind setting just works – the next morning as you’re rushing to work and don’t have time to check settings, the coffee rushes out, leaving you with a sharp tasting daily cappuccino – aargh! Okay, not so filter grind with a hario V60.

Let’s move on and taste this thing.

Once you get used to good and great tasting coffee, it just seems right – everything is balanced – by this I mean there’s no unusual taste trying to break out of your taste bud system like corn when it pops in the microwave. I think this is probably one of the best judgement of good coffee – BALANCE.

sure, sometimes something strikes you and you’re like “what is that?” BUT it’s a pleasant kind of feeling that bring a smile to your face and if you believe you just say “praise God!” as He was the source of creating such a beautiful thing that can taste so different, albeit look so ordinary.


Good coffee caresses your taste buds – your whole mouth enjoys the experience – it wraps around your tongue and travels from the top of the tongue to the back of your tongue with different taste profiles – the experience is just wow! How can something taste one way at the beginning and another at the end – I remember the first time I tasted Intelligentisia Black Cat Espresso Blend over 10 years ago – see here.

Good coffee lasts  and great coffee lasts even longer. By this I mean after drinking the coffee you can still experience it, sometimes up to 30 minutes after. In fact that’s why I never drink water or eat anything after drinking coffee – I don’t want to spoil the experience. I don’t recall any other drink or food still giving me a tasty experience after I’ve consumed it.


Good coffee leaves you wanting – by this I mean once all those high notes have been reached, you just default to whatever coffee or roaster helped you experience that. I guess that’s how you create a great customer base – get it right the first time and all the time and they’ll keep coming back.

I think that’s enough for now. Never take anything good for granted, especially coffee. Perhaps that;s why my wife calls me a coffee snob – I just can’t compromise on drinking bad coffee and trust me, whenever I’ve slipped, I’ve regretted it and I suffer on two accounts – a screaming tongue followed by an angst stomach. It’s just not worth it.

Well done to all those great coffee roasters who do their jib well and keep up the standard.

Peace!

 

 


The Tasting Files: Coffee from a Tin


Sometimes you get so used to something, you don’t appreciate what you have until it’s gone and drinking good coffee is no exception. So, I was thinking “does all good coffee taste the same” and dare I say it “good coffee tastes the same”. So, when I miscalculated my coffee ordering and buying regime, I popped into a shop and thought, may be I should try this coffee from a tin again that people (non-coffee connoisseurs) are always saying to me, “you should try this”, so I picked up coffee from a tin, aka Illy coffee. 


Before I share my experience, it must be said that I used to buy Illy coffee many years ago, both the espresso and filter versions. So how was my experience after about 9 years;

First up, the packaging is nice – it’s like a nice thing to give away as a present or decorate your kitchen with.

Second, once you open the tin for the first time, I have to confess, the aroma is actually breath taking – it kind of takes you back to a cafe in Italy – it’s literally “Italian caffe culture in a tin”.

Third, it looks good. By this, I mean the crema is reddish brown, which means that a properly extracted espresso will look great and a well crafted cappuccino will look good because it will be easy to pour properly frothed milk to make lovely looking patterns with a great contrast of dark reddish cream and silky white milk.


Fourthly, it is not that difficult to extract a perfect espresso. The Illy blend of apparently 9 coffees from around the World, mainly Brazil, is not complicated and for consistency sake, you won’t have to make any major adjustments to the grinder as the coffee gets older.


Now, how about the most important part… the taste. For the sake of not being sued, the taste won’t make your taste buds sing if like me, you have been used to ordering coffee from the top micro coffee roasters in the World – there you go, I missed my regular coffee roasters stash.

Illy coffee will smell nice, pull easily, look great as an espresso and a cappuccino but may not taste nice – no pun intended here.

As usual, I don’t regret things nor experiences as they only add to life’s experiences. I’m grateful for the experience of tasting Illy coffee again after so many years, using a great espresso machine.