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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

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The Sum of Us, Dubai: Revisited

  
I guess I kind of give the impression that I live in Dubai – well, my jealous daughter just told me “You stop-over there so often”, and my reply “don’t be a hater”. Anyway on yet another stop-over, just last weekend, I was naturally craving coffee, even though the curry fish I had the previous night didn’t provide relief but grief. It just so happened that on this occasion, the Sum of Us was the closest decent cafe to get to before rushing off to the airport.

On entering, I was pleasantly surprised. First up, when I visited in the summer, the cafe had only been opened about 4 weeks and hence was not on the radar yet, making it quite empty – read more here. So, on this occasion, the cafe was literally packed, both inside and outside (it was only about 24C). I only wanted a good cup of milk-based espresso a flat – a magic. 

  
After placing my order, I wandered around and went back to wait by their “take away” station. 

  
After downing my caffeine bliss, I was very intrigued by the expresso blend used – it was quite exceptional and so after discovering it was their house blend, aptly called “Tsunami”, I walked off to the roastery section to purchase my bag of beans.

  
Upon entering, there are gadgets (aeropress, Hario V60 and more) on the left-hand side of the wall, plus I was greeted very nicely by Kersti from Estonia. As we talked, she sensed I was not just another buff and mentioned that she was also holding a coffee tasting session later that day.

  
 I noticed two coffees from EspressoLab, Cape Town, chatted for a bit and ran out to meet my very patient cousin, who was driving around wondering why it was taking me 10 minutes just to drink a cup of coffee.

So, whats changed? More people, eclectic atmosphere, the smell of success and coffee tasting. By having your own roastery, you have access to multiple revenue streams – you gain control of your raw material and product line, coffee, you can sell coffee to other cafes and of course, you can hold coffee tasting sessions. On the latter, for the great value price of AED75 (Euros20), you can have an hour or more session on how to taste coffee – I did something similar at Escape Caffe in Cape Town, once a month. Hats off to the Sum of Us/Tom Arnel and Sergio.

But we’re not finished yet…

  
The coffee, which I brewed this morning, called the Tsunami or the Sum of Us house espresso blend.

   

I call it splitting the heart. Enough of the pedantic, what did it taste like? Hints of toffee and believe it or not caramelised cashews, yummy. Worth the price and transport from Dubai to Vienna in my baggage.

So, if you’re in Dubai and are reading this, pop down to the Sum of Us, enjoy some breakfast, coffee and atmosphere for me and buy some coffee to be brewed how you like.

Ma’assalama, as they say in the Emirates.

 


From Coffee With Love: 2014 Web Stats review

The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 18,000 times in 2014. If it were a concert at Sydney Opera House, it would take about 7 sold-out performances for that many people to see it.

Click here to see the complete report.


Vienna’s New Coffee Guys: KaffeMik and Zamm Good Coffee

Cortado at Zamm Coffee

Cortado at Zamm Coffee

Kaffemik

To change a culture, you need passion and commitment and you can quote me on that, so when I heard that some guys who were fed up with drinking bad coffee during their coffee breaks/lunchtime decided to open up a small café near their office, so, that they could at least have a decent cup of coffee during their breaks, I was impressed. This is the story behind Kaffemik, located on Zollergasse 5, of Mariahilfer Strasse – one of the main thoroughfares in Vienna. Craving the thought of experiencing their coffee and concept, I passed by for a flying visit one lunchtime. It’s small, reminiscent of a place where you know the focus is coffee, pure and simple, so it’s dominated by a La Marzocco Linea 2 group and an unassuming brewing station.

Kaffeemik this way

Kaffeemik this way

Also available are light pastries to accompany your coffee and a shelf displaying coffees on sale as well as other coffee geek gadgets, like aeropress and Hario V60s and accessories.

La Marzocco Linea

La Marzocco Linea

On offer, they have a house blend espresso, roasted by Rosterin (i.e. Vienna School of Coffee) and every month have a guest espresso and filter to sample or purchase on-line.

A great place to get a good coffee when shopping on Mariahilfer Strasse and I’m glad to report that they’re open on Saturday too.

https://www.kaffemik.at

 

Zamm Coffee

Welcome to Zamm

Welcome to Zamm

About a quick 10 minute walk towards the Burgasse end of Zollergasse  and a few streets over is another place driven by passion, Zamm Coffee on Kirchengasse 35, owned and run by Max. A pleasant young and talented guy – his café also poses as a mini-art gallery, which also displays very hard to get creative magazines like Folk, Cereal, Caffeine and Longberry – if you’ve never heard of these magazines, then you’re either not a serious caffeine lover or a graphic designer – if you’re curious, then head down to drink great coffee and read trendy magazines. In any case, Max gets his coffee from different roasters in Europe and has a simple menu, recognisant of the original Prufrock Menu by Gwilym Davies many years back. So there an espresso, espresso with some milk (i.e.Cortado) and with more milk (i.e. Cappuccino) but if you really want more milk, then he can make you a classic cafe latte too. Also on offer are various pour overs methods, aeropress, copper encrusted Hario V60 and Syphon, especially on Fridays. Ask Max for which filter coffees are best brewed on what.

Gadgets to droll over

Gadgets to droll over

I’m not entirely sure what drew Max into coffee – I was rushing as his café is not near my office at all, but he just got back from a “barista bootcamp” in Europe with leading figures like Jim Hoffmann of Squaremile. I expect he learnt a lot and must now be breaming with new brewing ideas. Check this Zamm “good” Coffee, where you can buy coffee gadgets, coffee, magazines and art.

https://www.facebook.com/zammcoffee
Well done Vienna – I don’t have to hold my coffee breath anymore for trips to London to taste and appreciate great coffee, made with passion.


My Fave Coffees So Far…

The year seems to be going through pretty fast and I thought about documenting what has delighted my taste buds so far this year in the World of Coffee. First up, was the Colombian Gaitania, roasted by then St Ali London (now Workshop Coffee), which I picked up at their sister store, Sensory Lab (now Workshop Coffee) on Wigmore Street. I fell for this coffee when I first tasted it on an aeropress in Clerkenwell and made sure that before I left London I picked up a bag to take back to Cape Town with me. I featured it as a coffee at my coffee tasting event at Escape Caffe and then enjoyed the remainder at home on an aeropress. It didn’t disappoint on every brew, displaying a clean caramel light acid taste. I used this coffee to induct my 12 year old daughter on the pleasure of drinking coffee on an aeropress and she too was pleasantly surprised by the clean sweetish taste she experienced. I have to confess,  I can’t see many coffees beating my experience of this bean this year, at least on the aeropress.

 

 

A close second has to be the Ethiopian Yirgacheffe Konga, sourced by Union Hand Roasted Coffee (another top London based roaster). I’m glad to report that they now have a satellite shop or should I say “Field Office” in true UN lingo, in Cape Town, down the road from my caffe, Escape Caffe on Bree Street, Cape Town. At the forefront of their Cape Town branch, located on Buiten Street, is Gerald, the main roaster, who had 4 months of training at Union Hand Roasted in London before being sent back to Cape Town. When I told Gerald I wanted something special for my Coffee Tasting Event/ cupping sessions for customers (held on the 1st Saturday of every month), he highly recommended this bean. At first, I was wondering why I loved this bean so much – light, sweet finish, hint of caramel, sour berry and pleasant + soothing effects. It should come as no surprise then that I have featured this bean on 2 occasions. On the second, I even had the pleasure of sampling the bean roasted in 2 different ways – sample roast 10 days before and large batch 5 days earlier – subtle difference but the 10 day old roasted got the edge for me as I felt it was more developed and had a cleaner/more refined finish. For the record, the Yirgacheffe Konga is washed. The taste profile for this bean – well! Again, I asked my 12 year old daughter to taste and give me her profile “caramel and hint of blueberry Daddy” – well you never, the taste profile on Union Hand Roasted website is blueberry caramel – Wow! My daughter’s going to be better than me.

I can’t leave without at least mentioning a Square Mile Coffee bean and here we have Rwanda Musasa Rushashi. Described as having a hint of graprefruit acidity, I felt this was more pronounced only when brewing on the French Press. Other taste profiles, reminded me of black berries and hints of dark organic chocolate. In conclusion, an unusual bean and perhaps not everyones “cup of coffee” but that’s what makes it interesting and after all not all coffees are supposed to taste the same. I preferred this coffee after a heavy meal and for livening the senses.

 

 


London Coffee Scene: 2012 – A Preview

I just got back from a quick trip to London yesterday and I’m still impressed with what’s happening in London. Very inspriational indeed and from a personal perspective I think if I am going to continue on this new career change, I need to move from sunny (at the moment) and beautiful Cape Town to my first cherished city, London – I know – is he mad ? Yep! I am, because I’m mad and passionate about serving the best coffee in a city that appreciates it and I’m mad and committed to serving people the best. Life is all about sacrifices and believe me, I’ve been through a few in Cape Town, trying to talk up coffee, so pray for me (if you believe) and wish me the best (if you believe and want the best in life).

I promise a longer blog on the London coffee scene, but excitement got the better of me and I just had to write this, but in a nutshell,

Prufrock Coffee, St Ali, Tapped and Packed (26) Speakeasy Espresso Bar, Coffeesmiths Collective, Taylor St Baristas (Canary Wharf – wow!), Taylor St Baristas (Exchange Tower), The Tolleys (owners of Taylor St Baristas – great family), Notes Music (Trafalgar Sq.), Jim Hoffmann, Ozone Coffee Roasters, Sensory Lab, Kaffeine, Tapped and Packed (114), Korean Barista, Thai Dinner, Taylor St Baristas (Liverpool Street).

Ciao!


The Two Minute Scoop

The 2 Minute Scoop by Lameen
The 2 Minute Scoop a photo by Lameen on Flickr.

What does that mean ? In short, how I make coffee using the French Press/Plunger/bodum Method. After all, it is Bastille Day (French Independence Day) So, I’ll try and keep this to a two-minute read.

1. Get your beans ready, weigh them, 20g and place in your grinder (Yes ! you should freshly grind before each cup for maximum enjoyment)
2. Boil your water and as soon as it is boiled, measure out 260ml.
3. Grind your beans on a coarse setting. If using a Solis Maestro (comme moi) or good quality shop bought one (don’t expect to pay anything less than $100/£70)
4. As soon as your coffee is ground, place into your French Press pot. For my Bodum Columbia, it doesn’t need to be warmed up, as it is double walled, but if you have a glass one place boiling water inside for a minute and rinse it out before placing the ground beans inside.
5. Pour 260ml of the boiling water into the French Press.
6. DON’T TOUCH IT, DON’T STIR IT, JUST LEAVE IT, BUT POUR IN A CIRCULAR MOTION. See the bloom below.

7. Put your timer on for 2 minutes.
8. At the end of 2 minutes, SCOOP the froth or the “French Press Crema” off – Hence the 2 minute scoop”.
9. Place the French Press top on and plunge.
10. Pour out a little and pour into your cup to enjoy.
Ciao, deux minute !