Mountain Mambo Espresso

I am proud to announce caffe d'bolla has a new espresso blend.





Mountain Mambo espresso is a 100% arabica blend of three different beans. It begins with a light Meyer lemon followed by a smooth nut and spice middle with a muted fruit and nut finish. To ensure quality we proudly offer whole bean only.

Recommended brewing parameters are ~9 BAR @ 199 degrees and a 27 second extraction. Crema should be thick, dark golden brown. 1.5 ounce double will highlight the deeper fruit and nut tones. a 2 ounce double will produce a brighter cup.

Currently any online orders are roasted on Sundays and shipped Monday or Tuesday to ensure freshness. This espresso is not ready to use until four days after roasting.
Please contact me at [caffedbolla AT yahoo.com] if you wish to place an order.

The Uninitiated Customer

New customers are great. But not all new customers are created equal. Some have had the unfortunate problem of frequenting the typical chain store or the "I serve shit in a cup and call it coffee" independant store. I am glad that most new customers do not fall into this category, but here is a hypothetical, but somewhat illustrative morning. While word has spread that we are 'all about the coffee' some people still need to be educated, and for the most part, it's awesome having the opportunity to do so.

New Customer:....."Uh... I'd like a coffee."
AikiBarista:......"We don't do drip coffee, but I can make you an excellent Americano."

Customer:........"Americano, no room."

New Customer: "Can I have a Grande blended Mocha?"
AikiBarista: "I can make you a really good iced mocha, we don't do blended drinks."

Customer:........"Small mocha. Can you make one of those flowers on the top?"

New Customer: "Sixteen ounce cappuccino."
AikiBarista: "We do traditional cappuccino, six ounces...."

Customer:........"cappuccino."

New Customer: "Can I have a 24 ounce caramel macchiatto?"
Aikibarista: "?????"

Customer........"Macchiatto..... and how about a shot of espresso as well."

The frequency of people asking for drip or blended drinks or twenty ounce hot anything (only 12 and 16 here) has almost reached a point of zero. I'm happy that we are doing our part to educate the coffee community. One cup at a time baby, one cup at a time.

Good Results

The new espresso blend has had excellent results so far. Originally roasted on the 13th of December, the body, flavor, and crema have all been wonderful. I only have enough for one shot left, but I will wait until the end of day to pull that.





semi-sweet chocolate, dried fruit notes, and a sweet finish.
More details later, but once it's ready to go, I will be including recommended brewing parameters with it as well.

Finalizing Espresso Blend

I've been working off and on for several months on a new espresso blend. I've been trying to source beans more directly and create something that both maintains high standards, yet is accessible ingredient (bean) wise.
I like an espresso to be able to work well as a shot, or in a cappuccino or latte. It needs to have a good mouthfeel, and there should be something memorable about it.
This is not always an easy task--hence (wtf?) the several months.

I think I have finally hit what I am looking for in these initial testing phases. If I can duplicate the roast with the same results, then we'll have a winner. I should know before the Holidays.

NWRBC - Congrats Billy

Billy Wilson took first place in this years North West Regional Barista Championship.
http://www.nwbarista.com/

Congrats to all!
1. Billy Wilson
2. Jon Lewis
3. Kevin Fuller

Organic Guatamalen Coban

I roasted some of this wonderful coffee on Saturday for my good friend Nobu.
I just finished having a cup. Oishii!

Finca El Injerto

One of our customers, now living in Portland, brought ne some of Stumpie's Guatamalen Finca El Injerto. Even at 7 days, it makes an awesome cup.
Thanks Mike!