Dubai Coffee Pioneers: Mokha 1450

Mokha 1450, Palm Jumeirah

I’m blessed to live in a vibrant city that thrives on specialty coffee, not to mention, constant sunshine, beaches, great food that will make a foodie tire themselves out and an eclectic mix of cultures – a true city of the 21stcentury. For me, it’s been wonderful since I moved here in September 2020. Nevertheless, with the ever-growing coffee culture witnessed by almost a monthly opening of a new coffee shop, it’s easy to forget the ones who started the journey and paved the way, so here we are, Mokha 1450.

You may have heard me mention the name before as I did an experiment to debunk the myth of freshly roasted coffee last year and needless to say, a rare coffee, an Ethiopian Geisha, won my test, whereby a coffee roasted months before tasted even better when brewed using a Hario V60. This coffee was sourced by Mokha 1450.

Initially located at Wasl Road but now with a branch on the famous Palm Jumeriah – yes the man-made island shaped like a palm tree in the middle of the Arabian sea off Dubai’s coastline – now you see why Dubai has a lot to offer, indeed a city of dreams, BUT back to coffee….

Cortado at Wasl Branch

The origin of the name traces back to Arabia itself, Mokha being the seaport in Yemen that started trading coffee back in….. 1450 – get the hint. So, Garfield Kerr, the owner, I presume wanted to launch his coffee shop in homage to the first city of coffee. However, that wasn’t enough, as Garfield with roots in Jamaica, ensued that his was the first company in the UAE to import Jamaica Blue Mountain Coffee from Jamaica’s Coffee Industry Board (now known by its new acronym JACRA). In this connection, Mokha 1450 have always sourced “rare and exceptional” coffees – this terminology features on their coffee bags. In fact during the EXPO2020 from October 2021 to March 2022, Mokha 1450 served the most expensive coffee there as Jamacia Blue Mountain coffee is usually if not the most expensive, one of them.

Wasl branch, San Remo machine

Mokha 1450 is called a boutique in that their service is akin to being served in a fashion boutique – attention to the coffee but more so to the customer.

Preparing my cortado

At their Palm Jumeirah branch, upon entering, you are given a menu that explains all the coffees on offer and if you are serious about coffee like me, you may take a while to go over the menu before placing your order. After which, they will offer further explanation if needed. At this branch, as they have more space, they will also prepare the coffee in front of you, just like in a boutique they will bring out the best clothes and explain the product, so too here.

Here we are

I’ve been thrice, twice to the Palm Jumeirah branch and once to the Wasl branch. On my second visit to Palm, we met with Garfield and he offered us another delectable coffee – see below.

At the first World of Coffee event, Mokha 1450 experimented with serving you espresso in an iced cup – the coffee cup was placed in a freezer and they pulled the espresso shot into the freezing cup – the idea was to display a different array of flavours, more on highlighting the acidity. 

So, why go? Well, if you love coffee and want to be served with attention to details by courteous staff and want to take your taste buds on a whirl, then visit. I must add that they have a delicious of array of cakes at their Palm branch and wife always orders the carrot cake, not to share…. Ha!

Visit them and read more on their website

My Espresso Machine

Profitec 700

If you’ve been following me on Instagram, you’ll probably know that I start my day of with a daily cappuccino, which means that I need to start with a great espresso, which means that a great espresso machine is a must – after all, this is from coffee with love and with anything in life, if you don’t invest time and money (sometimes), you won’t get anything serious and long lasting back in return, so back to coffee.

Daily cappuccino

The journey to a great espresso machine

When I was on the lookout for an espresso machine a few years back, after my Isomac went bust, I did a lot of research and decided that within my budget, I would buy a Rocket R58, which was available at one espresso shop in Vienna, where I lived back in 2014. 

So, I made my way to the shop, funnily called Taste It, fully determined to walk away with a new espresso machine, having not had espresso coffee for about 2 weeks. I walked in and proudly announced my intentions, which I thought would bring a smile to the retailer – we are after all talking about a machine that would cost around EUR2,000 (AED8,000). I expressed that I wanted a machine that I wouldn’t have to replace for several years and that I felt that the Rocket R58 fitted my desires in this sense.

After walking over to the machine and showing me what I had only previously seen on websites, the retailer turned to me and said it was sold out and wouldn’t be available for about 1-2 months. I asked why and he mentioned China’s thirst for espresso had meant that the manufacturer, who made about 200 every month, sent about 1-2 to Vienna and the remaining to China. Before I burst out into tears like a child at a candy store being told you can look at the sweets but you can’t have any, the owner of the shop walked over to me and offered me a deal on a machine he believed was better than the Rocket R58.

Initially sceptical for 2 reasons – why is he trying to sell me a more expensive machine and why is he selling me a German machine (most are made in Italy). After carefully explaining some of the aesthetics of this new machine, I was tempted. To sweeten the offer he offered me a new espresso grinder, the Macap M4D – an electric grinder on demand machine and told me I could have the machine in 2-3 days, mentioning that I could return it in one month if I didn’t like it. BAM, I was sold or should I say, “sold to the lover of espresso”. He offered me some sort of brewing lesson but after my friend who accompanied me told him I used to own a coffee shop using a La Marzocco Linea 3 group, a few years back, he said I didn’t need it. Well ! I would hope so, after all I had already been writing about coffee for well over 10 years.

Espresso machine

So, what espresso machine did I buy and have owned for almost 8 years now? (time flies when you’re brewing great espresso on a great machine) Here’s a snapshot from the manufacturer’s website – 

  • Dual boiler
  • PID-display for the individual temperature adjustment of both boilers
  • PID-display indicates the brewing time in seconds
  • E61 brew-group
  • Rotary pump (it means that when you brew espresso, the noise isn’t loud)
  • Wear-free rotary valves
  • High-end steam and hot water wands
  • Boiler and pump pressure gauges
  • Stainless steel boiler with 0.75 liter volume for espresso preparation
  • Steam and hot water boiler in stainless steel with a 2.0 litre volume
  • Steam boiler with separate on/off switch
  • Boiler insulation

In short, I wanted a dual boiler rotary pump machine with PID. A dual boiler means that I have a separate boiler for espresso and one for steaming milk.

Steam wand

Technically a PID means Proportional-Integral-Derivative but this really means you can control the temperature of the boiler. So, if you want to brew your espresso at 92-93C, ie. fruitier, more acidity, you can and if you want to brew it at 95C, more chocolatey/nuts, you can, of course depending on other variables like roast profile, water texture, acidity in the water, brew pressures, etc, but it helps.

On rotary pump; generally it is a lot quieter and from what I was told, would last longer than a vibration pump – in fact that’s what happened with my old machine, the vibration pump was kaput (German for spoilt). 

Also, the machine had brass and copper parts inside, which help to preserve heat and the outside is made with stainless steel, which last longer than normal steel.

So, I bought a Profitec Pro 700, which is a German made prosumer machine – suitable for consumers with a professional bias, I guess. It’s their top of the range machine with all the pro cons but they now offer other variations, Pro 600, Pro 500 and very recently a Pro 400 and it’s baby, Pro 300.

Pro 700

What was the price you may still be asking… well let’s say that I didn’t tell my wife for a few years, But let’s say I saved about EUR400. 

After the purchase

I must confess, the first few days back then were a bit painstaking and a word of advice – you will encounter this with any new machine. I was used to ordering coffee from some of the best coffee roasters in the World but the coffee I was given to start from the shop, albeit good to look at, was not up there on the taste notes. I found that the specialty coffee I was used to, was not pulling as good and at one point longed for my old machine, which I was so used to. I thought simple is sometimes just best. 

However, before you gasp in horror and bring out the tissues, you’d be happy to know that as I got more used to the machine and the grinder settings, as well as the ability to adjust the brew pressure to between 9 and 11, the espresso began to improve.

First time

One thing straight up that was much better was definitely the ease of steaming milk – it was bliss compared to my old machine – no regrets there. I caught myself in the typical dilemma of good micro foam for latte art poured on top of sub-standard espresso – I was close to depresso on most shots during the first few months. But things changed, if not I wouldn’t be writing this and I no longer regret my purchase, yay! After all it’s been 8 years with this machine baby.

Brewing espresso

After I bought the machine, I did some more research and Profitec have expanded, offering their products in the US especially, where if you visit youtube, you can learn how to use the machine and study what it’s made off. Their new model is also on offer in the UAE too. I have pimped my machine though, using La Marzocco portafilter holders.

Espresso love

So, if you are in the market for a new espresso machine that you want to last for 10+ years and don’t want to pay $5,000, check this brand out and no, I don’t get any kind of sponsorship from them.

THREE CAUTIONS 

COST

Espresso is the most expensive way of making coffee and even world experts like James Hoffmann have said that they don’t even own one – that’s fine if you own a world-renowned coffee roasting company, Square Mile Coffee, so I guess he can go to work and pull as many shots as he likes. You must love espresso because if you are going to spend this type of money, then please use the machine at least once a day. Better if you have more people in your house that love espresso-based drinks, then it would be cheaper than drinking coffee outside your home. 

TIME & WASTE

It follows too, that making espresso is also expensive in terms of wasting coffee to get the right grind when you buy different coffees, not to mention the change in temperature and more. But also time. Sometimes it can take a few minutes to make an espresso. For me, it’s a part of my daily ritual in the morning, so I don’t rush it. 

MAINTENANCE

Anything more expensive, means that the maintenance will also be expensive too. So, you need to buy the right gadgets to clean it regularly, use filtered water or a filter to minimise the worst damage, limescale. Read more about cleaning an espresso machine here For me, in the last few years since I bought the machine, it’s been serviced twice, had a few parts changed and a bit more, BUT it’s still worth it.

BUT

If you love espresso coffee and are willing to give it time, then it’s one of the best ways to express your love ❤️ for coffee.

Espresso using my blend

Coterra: A Hidden Dubai Coffee Spot

Always out for a scent (pun intended) of coffee adventure, I asked my fellow coffee geek, Naveed, for this favourite new coffee spots in Dubai and I was presented with two options, and I chose Coterra, located in Umm Ramool, near the airport and closet to me as I had run out of espresso coffee and needed coffee quick – and no, I’m not an addict – I just like or should I say, love coffee. I was even surprised that a coffee shop existed in this part of the bustling city that Dubai is and to be honest, had to check google maps twice to make sure I wasn’t headed in the wrong direction – confession … on my way there, I took the wrong turning.

So, upon arriving you are greeted with this Muriel of colours – in fact it reminds me of something you might find in another part of the World, like in South America. Okay, let’s go in.

Upon entering, it was like a hidden gem indeed. I was greeted with a brew bar to my right accompanied with a complimentary cup of Arabic coffee by, I presume the cafe manager and to my left I spotted not one but two Giesen coffee roasters covered in their brand colours of green of course – I hasten to add, Giesen is a fave with serious coffee roasters.

As I walked further into the cafe to take some pictures, I also noted what looked like a sensory lab… decked with a coffee tasting chart – the wheel of fortune for all coffee sensory nerds.

Already looking impressed, I noticed a gentleman walking up to me and I did this thing that my wife always rolls her eyes – yes, having travelled extensively in Africa, I try and spot accents as a way to connect with people and I instantly picked up head barista, Mickey’s, as being from Kenya. After exchanging greetings (Karibu is welcome in Swahili) adding that I had been to Kenya several times and to the famous Coffee Research Institite in Ruiru, just outside Nairobi, Mickey had this look that if I could read minds, could be summed up as “oh, this guy knows and loves coffee” , so he presented me with a few options for tasting their coffee over my two hour stay.

First up, was a Costa Rican coffee for my daily cortado. I must confess, I was highly skeptical as my previous memories of Costa Rican coffee is that they tend to be on the higher acidity side, not bad for filter but as an espresso, I didn’t really want to drink something that might remind me of orange juice and milk – the two just don’t mix, literally.

Looks good doesn’t it? My skepticism disappeared after the first sip, as my tongue was washed with subtle fruit with hints of caramel and berries, but not over bearing. Of course, I then quizzed Mickey about how he had brewed my coffee, to which he explained the process adopted using their Dalla Corte “zero barista” espresso machine. So, here’s a short diversion for the coffee geeks.

In summary, the espresso machine is built with a Digital Flow Regulation (DFR) using an exclusive and patented technology that allows you to digitally control the quantity of water whilst you extract an espresso – this is important because this is where aromas and flavours are developed. By being able to regulate the flow, you can vary acidity, sweetness and body according to the requests of your customers, leading them toward a new concept of tasting. For just one type of coffee variety, more tastings are possible, different from one another. (courtesy Dalla Corte)

So, what does that mean ? In short Mickey was able to manipulate the coffee and reduce the acidity whilst brewing my coffee, WOW! I love learning new stuff about coffee.

Before I left, I had an espresso on the house and an exquisite Colombian coffee, brewed on the Hario V60.

I was also lucky enough to meet with the pleasant owner, Mohamed, who gave me his card and explained the name behind the brand – CO for coffee and TERRA(latin for land), so “coffee land”. He also mentioned that his partner is from Nepal.

I left with two bags of coffee roasted for espresso, one, their Space Blend and the other, can you believe it? Costa Rican, roasted for espresso.

In short, if you are on the way to the airport and want a quick good tasting coffee before you fly, then make this your last stop. Otherwise, it isn’t that far from downtown Dubai – say 10 minutes drive. As of now I’m still enjoying their coffees.

Coterra are located at 18 9th street, Umm Ramool, Dubai – use google maps

Poll: My Coffee Brand

My cafe logo

Renaming my Brand: Readers Thoughts

First up, I’m grateful to my almost 100 subscribers to my blog and that’s why I’d like to invite you to participate in helping me choose my coffee brand.

So, I’ve been think a while about my coffee brand. Trust me it’s taking me several hours and I’ve been back and forth with the tried and tested and the newish.

Looking through how I think about coffee and communicate about coffee, three words come to me LOVE, PASSION, ESCAPE.

FOR LOVE, ❤️ this usually starts with infatuation, where you want to know more and justify your infatuation and whether it resides in LOVE. For coffee, this was the start of my journey. I wanted to know why my taste buds where experiencing this delight.

FOR PASSION, 🧡 this was the next phase as the organ of the word relates to suffering. It was the point of no compromise in getting the best coffee possible. First with buying the best gadgets and then with only visiting certain cafes and if you were pulled into a commercial chain to drink coffee, yes, I would prefer water rather than compromise and let my taste buds suffer.

For ESCAPE, ✈️ it was the drink of the escapist, as the drinker escapes from reality into the surreal of new taste experiences, evident on their tongues. THIS is why my first coffee shop 12 years ago, was called ESCAPE CAFFE. To escape with your taste buds required flight and I love wings but also pay homage to the Italians – hence CAFFE (coffee in Italian) and not CAFE (French) and also an espresso cup.

When I had a coffee shop

So how much do you love your #coffee dream? 🤔 Here’s a quick 🎥 #video, where I share my thoughts and daily routine when I had a cafe 11 years ago in Cape Town, South Africa.

In summary, when you have a dream, go for it as you might learn a few things about your life and aspirations and even lose weight – well I stood up for about 5-6 hours a day serving customers and chatting too. Plus, and I hesitate to add, I’m not a biologist BUT I think the excitement of running your cafe or chasing your dream might have a positive impact on your physical, mental and spiritual health too.

Before I go and perhaps I’m getting a bit philosophical here, I sincerely believe that when you chase your dreams, not forgetting the stress of getting customers, the enjoyment will out last the pain points. In fact 4 years after I sold my cafe I was still on a high of chasing my dreams. I’m not sure why BUT perhaps a study needs to be done. As I quest for another coffee dream, this euphoria feeling I must say is addictive but in a good way.

Drinking Coffee in Riyadh

Decor at Equal, Riyadh

Yes, you read that right and before you get the geography books, Riyadh is the capital city of Saudi Arabia (aka KSA). About a year ago, I started a job there as a Director of a Think Tank, which I did for 9 months – now why wouldn’t you take a job entitled Director of Think and where you are asked to think about how to change the world leveraging AI and robotics to solve healthcare and environmental problems – well, I did. If you want to know more, check my LinkedIn profile here for all the other serious stuff I talk about.

Before I delve into coffee, you’d be amazed to learn that KSA has got fantastic scenery, with the famous “edge of the world” a few hours outside Riyadh, a must go see. Here I am at another location.

As this is about coffee and love, you’d be amazed to know that the coffee scene is thriving in the heart of Arabia – after all, the Arabs named the best coffee variety “arabica” after themselves. Reportedly, the Saudi population spent an estimated US$300m in cafes alone in the first half of 2021 – now, that’s a lot of coffee – US$1.6m per day in a city of over 8m people – you could have lots of fun with these facts. Before I move on, I should add that Saudi Arabia have their own coffee culture too. After all, the first officially recognised coffee shop in the World was in Mecca. Now, here’s a summary of what I saw for myself based on what I should say “third wave” coffee;

  • there’s a coffee shop almost on every corner or shop cluster
  • people queue for coffee shops even at 10pm at night
  • people go to cafes to drink coffee even at midnight and beyond
  • the La Marzocco distributor must be happy as these machines are in the majority of coffee shops
  • there are many speciality coffee shops, serving hard to get Yemeni coffee
  • Saudi’s love Ethiopian coffee, importing three times more than the UAE (industry insight)
  • Even one of the local chains pays a great attention to detail in preparation
  • Yes, cold coffees are very popular, after all in the summer, 45C is normal for weeks
  • I visited one of the largest coffee shops in the World

So, here’s a quick summary of my coffee shop experience – drink on….

BREW 92

Brew 92 Riyadh

I’m starting with probably my favourite. You may easily get distracted by the impressive muriel but the coffee on offer is also quite impressive. First up, you can order their normal selection of coffees, which range from espresso based, cold brew and filter too, BUT upon close inspection at the till, you will be ecstatic to learn that they offer Cup of Excellence (CoE) coffees too. Yes, CoE are highly rated by world experts and naturally these coffees cost a lot more but if you want to treat yourself, you can pick up a really special coffee for about $65 for a 250g bag of coffee.

I, on the other hand, opted a for a special Yemeni coffee for about $24 for a 250g. Also on offer is food but the main reason that Brew 92 is one of my faves is the quality of coffee on offer and their attention to selecting coffees and preparation.

CAMEL STEP

Camel step entrance

Another one of my faves, recommended by my former colleague, as it’s his fave is Camel Step. They have a few locations but I only went to one – it was after dinner and I really wanted my after dinner coffee, so I opted for a V60 Ethiopian. To continue the experience at home, I bought a bag of coffee for my travels and to take back with me. Wow! I really enjoyed brewing this coffee at my hotel room every night during Ramadhan and upon my return to Dubai, where I shared it with my friend, Naveed. In short, the coffee was roasted in a way that really showed their attention to detail in their selection process and their roasting profile.

SULALAT

A bit difficult to pronounce but before I arrived in Riyadh, this was top of my list as a friend of mine had visited and said I had to go there. It was a bit far from my hotel but worth the wait and I’m grateful for my friend who took us there at night. As I entered, I couldn’t believe the size of the place, not to mention the number of La Marzocco espresso machines they had, including the latest, LEVA – see below.

It was like a factory. I’m sure if they were in the middle of any major city like London or NYC, they would be able to serve an espresso based drink very quickly with a lot of baristi to work the machines like clockwork. Watch video below to grasp the size of this place.

As soon as you pass the la marzocco gallery, you can spot a very large Loring coffee roaster to your right – definitely the biggest coffee roasting machine I’ve seen in my life. As you walk to the back, there’s tons of tools galore, right from the entrance on your left, all the way to the back with la marzocco linea machines, brewing gadgets and of course coffee. There’s also a little sitting area at the top. Again, definitely the largest coffee space I’ve ever been and a must if you visit Riyadh.

8OZ

Now, this is unusual for me, as I hardly ever feature a coffee chain BUT this was my go to every morning or at lunch time, as one of their shops was located within my work vicinity at the digital city. Of course, the first time I went, I was skeptical but once I tasted the depth of the coffee flavours packed with cocoa, berry, caramel and a long lasting finish, not to mention exquisitely poured latte art, I thought, “this is actually good”. It is no wonder that I went there often not just for my daily cortado or flat white fix even in 45C but to hang out with my former colleagues too – and yes they too used a La Marzocco Strada machine. I have to say, 8OZ may be my fave coffee chain in the World to date.

BREW BAR

Located at the bottom of the Panorama Mall, I first heard about the place from Dubai as the owner of this space called HUNA (it means here in Arabic), also owns one of my fave cafes in Dubai, Qahwaty. However for Brew Bar, he invited Huda, who was already famous in Saudi for developing a unique secret recipe for her home made cold brew coffee. Ahmed invited Huda to open up a cafe in Riyadh, serving coffee from Cypher of Dubai as well as other roasters. What you have here, is an unusual arty and intimate spot, stacked with Arabic literature, coffee, history and self help books. I went a few times and met friends here because I knew that the coffee would be good.

MID-SAJJ

Newly opened in June 2021 but with a keen attention to detail, is this new spot, near the new King Abdullah Financial District (KAFD). My friend took me here as I was craving specialty coffee all day and we just beat the crowd, as literally once we entered, a queue of about 10 people formed. Now, I knew that people queued for coffee in Riyadh but at that time of the day I was lucky that I didn’t have to, as I was literally “coffee” starved.

Other spots I visited and worth mentioning

ELIXIR

Very well respected with coffee lovers and winner of some awards is Elixir. They’ve got many locations too and I bought a really good but rare to find Democratic Republic of Congo arabica coffee here, which I brewed at home to the delight of my taste buds.

EQUAL

Situated opposite the very popular U-Walk, is Equal, where they serve Sulalat coffee, have a selfie mirror that attracts instagrammers and cool decor (top of the page).

THOUGHTS

Yes, I know that the name doesn’t sound very creative, but if you happen to visit U-Walk, which hosts some international restaurant brands, and you are craving coffee, then here’s my to-go- spot – I usually avoid chains. For coffee machine enthusiasts, you’ll be glad to see that they’ve got one of the most advanced espresso machines ever made, the San Marco OPERA along with other cool gadgets for brewing coffee.They also roast onsite and have ample seating area.

HJEEN ROASTERS

Another coffee spot that roasts it’s own coffee, with a great selection of coffee to take home.

THAT CAFE

I never got to visit this shop as it recently opened but the owner is a World Ibrik Turkish coffee champion and she will offer Turkish coffee as well as Third wave coffee too.

This list is by far not exhaustive and I’m sure since I was last in Riyadh (October 2021), more high end, speciality coffee shops have opened, where queues are forming even at midnight, but I’ve tried to give you a summary, so that when you are craving speciality coffee, you have options.

To find the locations, check instagram and google maps.

Drinking coffee with Champions: Michaela Ruazol-Recera and Mon Alpas

The champs

As promised from my last post, where I mentioned “how often do you walk into a cafe and a champion offers to make you coffee”… well it happened to me twice and here, I was served by Champions – yes that’s the plural of champion – Michaela Ruazol-Recera, UAE Barista Champion and Mon Alpas, UAE Latte Art Champion. Scrolling through Instagram, I couldn’t believe when I saw on Goldbox Roastery (one of my faves) page that both champions would be at their roastery serving coffee. I promptly informed Naveed and off we went.

To be honest I was surprised that upon arriving around 1pm, that there wasn’t a queue – definitely if this was in London, Melbourne or New York, there would have been a long queue BUT I wasn’t complaining – more time to talk to the champions and enjoy my coffee. We even had a front row seat as Michaela explained the special process of her winning coffee, la Esperanza Mandela, stored in barrels for 30 hours – which was served – listen below;

Michaela in action

Fresh from competing at the World Barista Championship and the UAE Barista Championship, which she won again, Michaela seemed excited about trying to innovate the coffee industry and during the week I was there, it was also being served at her cafe, Typica in Jumeirah (yes, I went there a few days later to have it – let’s just say it tasted like vanilla ice cream). BUT we’re not finished yet.

Two creatures

Yes, that looks amazing but have you heard of “distilled milk”? Well, I recall Naveed mentioning it to me but I had never tasted it before – in short, it’s milk that is frozen and then in this case defrosted with 50% of the water removed making it a lot creamier and sweeter. This isn’t an easy feat as I have tried to froth cream before – yes, many years ago during my inexperienced wide eye years and no, it didn’t work. So, all I can say is “hat’s off” (English colloquialism for well done) to Mon Alpas for not only frothing the milk but pouring such wonderful latte art.

Mon in action

So, we had our coffee prep and brewed on the this wonderful Modbar by the UAE Barista champion and had our milk for our cortado prep and poured by the UAE National Latteeart champion – how often do you get to experience or say that ? Online Dubai.

The taste ???

Well, here’s my reaction – need I say more.

Excited me

Okay just a little – sublime in that usually when I’ve had any kind of macerated or anaberoic coffee, it’s been filtered and you can experience this unusual fruity caramel taste but in a milk based espresso coffee, it was Wow! sometimes words are not needed – just enjoy the experience.

And I’m not finished – I so enjoyed the experience that I asked for the cappuccino version – yes, it had more milk but also more coffee….. Yummy!

Pegasus

Needless to say It was great meeting Barbara Croce, owner of Gold Box too as she was in Dubai for a few days, so I got to talk coffee geek stuff too.

Feeling jealous ? Don’t be, because this coffee will be made available at Typica if not now, then very soon as Michaela can’t wait to INSPIRE others with her new creation.

Drinking Coffee with Champions: Mariam Erin

Mariam Erin and I

A few weeks back I decided to re-visit my favourite coffee spots in Dubai and Espresso Lab was of course on the list. This time however, I went to TEL.Roastery (i.e. their roastery) and when I got there, who greeted me with a smile, Mariam Erin – the current UAE Cup Brewers Cup Champion – she won the award for making the best filter coffee – I was lucky enough to watch her compete earlier in the year. So, imagine my delight when I entered and saw her and even more so, when she offered to make me coffee – how could I say no to that.

The champ in action

On the brew was a special – it’s always special at Espresso Lab – coffee from Panama – a Geisha of course. Her recipe was 16g using 240ml of water with a brewing time of approximately 2 minutes.

The smell was unbelievably fruity with citrus high notes, which made my eyes and tongue water and so was the taste.

Then she offered to make me a cortado – again I could’t resist using an Ethiopian Hambela bean. Again another fab experience.

I have to say that only is Mariam great at making coffee, but she makes it with ease in a cool and collected manner. I recall that when I watched her on her way to be crowned champion, she spoke very clearly and articulated her passion, drawing you into the experience of the coffee she selected whilst brewing the coffee. I have to add too that she’s a great artist – check her on instagram.

All in all, I could say was, Thank God, as how often do you walk into a cafe and a champion offers to make you not one but two cups of coffee – well it happened again, but to read about that, wait for the next post.

The Myth of Freshly Roasted Coffee Part 2: The Taste Test

Welcome to Part 2 of this myth busting series about Freshly Roasted Coffee… the real test, which relates to how does coffee roasted several months ago, taste. Even though coffee can still smell fantastic, does it taste good too? Have you always been told that after 3-4 weeks of a coffee being roasted it won’t taste nice? A side note – did you know that according to the Specialty Coffee Association (SCA), 80% of our taste is reliant on our smell ? Well 🤔 here’s a video debunking that myth as I now prepare and taste a coffee roasted 4 months ago, an Ethiopian coffee roasted for Mokha 1450 – a cafe in Dubai, which I was gifted by its proprietor , Garfield.

My recipe was

15g of freshly ground coffee

225ml of 95C hot filtered water (I use 95C with a ceramic V60 because the ceramic will extract some of the heat – another tip from an expert)

Pour for 50g and then the remaining 175g

Timed pour around 3 minutes max

Have you encountered any other coffee myths that you would like to bust?

The Myth of Freshly Roasted Coffee: Part 1 – the Smell Test

Have you always been told that after coffee has been roasted, it is only good for about 3-4 weeks and that it will being to smell rancid and the you might as well throw it away or serve it to your guests who don’t really care about good coffee ?

Yes, we know that coffee is roasted from fresh berries and that like all fresh things they won’t last long BUT once roasted is there something we might have missed… some chemical or perhaps biological process that we are not privy too that may just about bust that myth.

To be honest this test that you will now see on this video was just something I came across with three coffees this year. Prior to my experience which I share here with a friend and fellow coffee geek, Naveed (see his blog https://theneedforcoffee.com …) I must confess I would usually not drink coffee after it has been roasted 4 weeks prior to my consumption – I hasten to add that I don’t usually buy coffee in bulk but in small batches as and when I need to drink it – which as you know if at least three times a day. However, of late, I have tended to have a lot of coffee in my house (as if that was ever a bad thing) and on this occasion, I got a bit crazy buying too much that I could drink within a reasonable “roast date” time so I found myself trying to drink lots of coffee before my self imposed 4 week Roast date.

However, as I share with you on this video, I was pleasantly surprised to learn that for three coffees, not only was the smell pleasant for my nostrils but as you will find out in Part 2, pleasant to drink too. Okay, I have to do a song and dance (my wife’s expression) here, because one of them is my filter roast – the drink of the escapist – featuring Uganda and Burundi, which I have to confess I didn’t like upon its delivery – roasted 2 days before. I then decided to leave it and try and brew it a few weeks later…

Have you had the same experience before ?

What do you think may explain this wonderful phenomenon ?

Please feel free to share your experiences ?

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