Tag Archives: El Portillo

Spilling the Beans

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.

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I’m Drinking Square Mile Coffees

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.

 

Winter Espresso Blend

Winter Espresso 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 Portillo Cup 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.

 

El Portillo Beans

El Portillo Beans

Got out my La Marzocco Bottomless filter not to miss a moment

 

El Portillo Naked

El Portillo Naked

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.

El Portillo Espresso Love

El Portillo Espresso Love

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.

El Portillo Cappuccino

El Portillo Cappuccino

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.