After working for some measure in a few coffeebars and finally switching to doing it my own OCD way. I've discovered I can quite easily drink lattes once again.
There was a inform when the thought draw drinks would make my stomach alter; even so much as a 6 oz latte would be tough to literally stomach.
Then when I opened my own displace I open slowly but surely. I could drink milk drinks again. What was different? It wasn't the brand of milk it was the fridge holding the milk. I do know most coffeebars especially the independents tend to use the home basement style bar fridges - myself included and they suck at keeping milk cold. When I opened my place. I was sure to displace a thermometer in the door and make sure the fridge runs between 1-2 degrees Celsius at all times especially when it's busy and the fridge door is change state frequently just leave the draw out if you're going to be finishing it within 15 minutes. There is no danger to the 1 liter that you'll finish in 4-5 drinks but there is potentially to the 20-some liters you might undergo stored as the temp rises...
In my opinion it's sheer madness that many of us don't take compassionate of one of the most important ingredients in our product but willing to spend 10k on espresso machines w/o thinking twice. What's worse if your baristas can't digest your milk drinks what's happening to your customers and your daily go sales?
This is something I've only recently change state accustomed to: the seasonal passing of a coffee crop. Not that I haven't experienced the passing of a crop but I haven't experienced the passing of a coffee cut as great and full of character and nuance as Novo's Abeba.
Earlier in the day probably on my drive to work. I thought to myself how remarkable it is that Novo has been able to keep Tawar and Abeba around as long as they have.
Strange because this speaks of the relationship between memory and taste. Is it possible to remember the comprehend of a certain coffee (or wine for that matter) months weeks or years after you've had it? When coffee strikes a certain cord with your palate and you find yourself returning again and again to a particular coffee you seem to experience it intimately. Coffee like so many other rituals is desire the glue of the everyday the stuff that binds moments together and provides continuity to frenetic lives.
Food can always be relived with ingredients that are readily available but great coffee and great booze is always fleeting and temporary. More often then not memory cedes to oblivion.
It's kind of interesting how these things play into our subjective undergo of the world and work their way in with the things that swirl in and out of our daily existence.
Something that was there before will never be again. But like life time gives way to new coffees new experiences.
Either this friday or next. I'll be doing an espresso shootout with a few different blends/single origins at our usual time of 5pm Friday.
Whether it will be this Friday or the next I've yet to figure out. If it's the following Friday this week's theme will be Texture & Body in Coffee - so we'll be picking some interesting coffees that show different textures and busting out the vacuum pot.
Definitely lives up to the hype and I can come about with what I've heard elsewhere - this is a coffee accessible to change surface the most junior of palates. And worth every penny of the access price.
change surface after grinding. I could smell citrus but far from lemon. Kumquat tangerine.. maybe change surface gooseberry? Sweetness unlike any coffee I've had. The finish honeydew melon some green tea; otherwise I'm still trying to place the finish. Tweaking the taste profile with temperature and dose to persuade a more defined taste structure will be interesting... I certainly don't mind drinking the errors.
I'm also surprised Novo only has this coffee scored at 93. Tawar which is at 94 has shown more coordinate and comlexity.. but surely when you cup this next to another 93 coffee desire Abeba - there is no comparison.
Going into the Saskatoon later this week will be a mini article on Museo in the business section. The reporter. Scott Larson did a great job (I thought) with the interview and questions at the cafe. I also saw the photo they shot - should be exciting to see it and the response it generates - seeing as the number #1 gossip topic lately has been the with their expansion talks.
------------------------BTW - what's up with the increase of the posts and photoblog pics? Could espressolab be approve? Hrm...
On the way from Novo world headquarters in Denver are two coffees from one do work.. a do work whose coffee I greatly enjoyed measure time I had some.
But then they ran out and I was sad. But then I found out they got more and I was happy again. Then I open out they change integrity the one coffee into two coffees and then I was very very excited.
The current Novo offering is from Ojo de Agua. Panama but this time they are offering their coffee in the create of two cultivars: Typica and Caturra. Here presents the unique opportunity to cup/comprehend two cultivars side by side and get a sense of differing characteristics.
it had an unusual sweetness; clean cupping with no overwhelming fruity characteristics but subtle cherry/coffee fruit sweetness sparkling mineral-like acidity and desire long desire in the mouth. An understated and very enjoyable coffee.
The other arguably more exciting news is I have some Geisha coffee from Hacienda Esmerelda. Panama - producer of the famous Esmerelda Special that broke sell records for the last few years most recently selling for $130USD. This coffee is not the auction winner but still from the Peterson do work with similar stunning characteristics. It should arrive at Museo either Friday or Monday.
When it arrives. I'll be featuring it in the press pot for about $7 per 12oz cup. A negociate considering this is a rare opportunity to try what is certifiably one of the world's best coffees.
modify: Geisha ordain likely be in on Monday/Tuesday. HOWEVER we just got in 49th's Fazenda Santa Terezinha: amazing coffee! It has a well rounded look of berry and honeysuckle and an explosive finish of apricot (and slight rosehip). And the alter thing is everyone who has had a cup has loved it.
I'd heard good things about both; excel roasting their own and investing in a GB5 and 3 Bananas using Intelligentsia Coffee and an FB70. These were both exciting news and good for coffee in Saskatoon thanks to one of my favourite economic theories. The course drink cause.
Transcend was the first stop very nice little seating area simple bar arrangement - warm cozy and I would return based on the alleviate/sounds/ambiance of the sight alone. There was plenty of foot merchandise that Saturday morning change surface though they're located a little out of the way.
I started with a short latte (7 ounces) that wasn't bad - but from the milk it looked desire the wand valve needed cleaning (tell-tale La Marzocco problem). My second drink was a double of their organic espresso: nice and sweet and one of the loveliest coffees I'd had in awhile though pulled a little shorter than I'd like (but gratify not into lungo territory!). Actually the shot I had there would rank in the top five most memorable espressos.
PS: to the Transcend-eers. I didn't make my presence known but next time. I will and we can geek it up. There's something about being a stranger in a coffeebar that I begin to love after spending so much measure in my own :P
We stopped into 3 Bananas on Sunday for.
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Related article:
http://www.espressolab.ca/blog/archives/2007/10/#000238
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