Saturday, June 07, 2008

Aches and Pains of Customer Coffee Transition

Most coffee and espresso served is the United States is bitter, stale, over-roasted, unflavorful dreck. In order to make this bitter, unflavorful swill palatable, you need to add sugar to it, but this presents a problem for the growing number of quality oriented shops.

Adding sugar to the latte, or God forbid a cappuccino or macchiatto upsets the flavor balance of the espresso and the drink. Each roaster logs many hours of sourcing the proper beans, blending, roasting and tasting in order to create an espresso that works wonderfully alone, with milk, or both. Tweaking the roast to pull out the proper amount of sweetness, or wonderfully flavored acidity, which becomes smooth and sweet in milk... these all become corrupted, and honestly become over-sweetened if marred with sugar. And this all goes back to the habitual pour and stir, as a defense mechanism of the bitter brew consumed at most caffe.

Taste, drink, enjoy the subtleties of flavor that dance across your tongue and linger quizzically in your mouth. Do not treat such fine brew as the commoner's beverage. Rejoice at the coffee splendor you are about to partake.

Honestly, it is an offense to everyone in the chain. So for the thousands of coffee shops that serve horrendous bitter swill or under-extracted, over-roasted, old and stale espresso; please tell your customers, "it isn't this bad everywhere."

Come. Taste. Enjoy.

Thursday, June 05, 2008

Three New Beans at caffe d'bolla

Three new coffees in!

Brazil Fazenda Esperanca:
This wonderful coffee was #1 at Brazil's Cup of Excellence in 2007. It has previously placed 2nd, 3rd, 4th, and 6th. This Yellow Bourbon, grown at 1500 meters, is a rare gem in Brazilian coffee. Sweet floral and caramel aroma, tangerine and honey in the cup.

Kenya AA Nyeri - Kiamaina:

A fantastic coffee from the Nyeri district in Kenya. Crystalline clear flavors permeate this wondrous brew. Peach nectar throughout the cup with hints of warm honey, lemon and spice in the finish.

Nicaragua Limoncillo Java Longberry:

This coffee, from the Limoncillo Estate, is 100% Java.
Sweet smokey nut flavors with soft hints of lemon cookies in the cup.

Wednesday, June 04, 2008


I roasted a new batch of Panama Carmen Estate to a light City roast.
Floral, tangerine/peach and vanilla as it cools.

Experimenting with a radical espresso blend of Panama Carmen Estate and an excellent Kenyan from the Nyeri district.
So far the results are promising.