These are my first attempt to do this- use my nice still camera and macro lens to look closely at various green coffees and talk about what I am seeing. Boring imagery to many except the fanatics out there. I think things get more interesting in Part 2. Watch them on youtube in HD for the best imagery. -Tom
Sweet Maria's Weblog
What a really good cup of Guatemala coffee looks like., originally uploaded by sweetmarias.
Painting on wall at Bella Carmona, just outside Antigua Guatemala.
New arrivals- Sumatra Grade 1 Mandheling,Aged Sumatra Lintong Peaberry '07 Crop,Bali Kintamani Wet-Hull Arabica
Here are the three coffees we will be adding: Sumatra Grade 1 Mandheling is back and we are at the peak of the harvest season which is probably why this has such nice complex earthiness, deep bass tone, and heavy body. Even more eagerly awaited is the return of aged coffee and today we are adding Aged Sumatra Lintong Peaberry '07 Crop. For folks who haven't tried Aged before, allow the coffee to rest before grinding for 2-4 days for full development. Look for peppery notes, syrupy sweetness, mint, and aromatic wood. We're also happy to announce a new lot of Bali Kintamani Wet-Hull Arabica, with a marked "Indonesian" profile - fruited, low acidity, and also has chocolate roast notes. Check out the full cupping notes and farm information at the review links above!
New arrivals- Timor FTO Maubesse,Kenya Nyeri AA Kiamabara,Colombia Gaitania "Los Pijaos de Tolima",Espresso Workshop #9 - Dénouemoi
We have added three new coffees and a new espresso blend today! Here is the brief rundown: We are very happy to see the return of a Timorese coffee, it's been a couple of years waiting for a quality lot. This Timor FTO Maubesse has a wide roast profile, nice balance between brightness and body, and is for fans of a sweeter Indonesian cup than a traditional Sumatra. Kenya Nyeri AA Kiamabara is our latest East African addition with moderate acidity, spice, and apricot in the profile. Next we are adding a really fine early Colombian, the Gaitania "Los Pijaos de Tolima". Look for a nice balanced profile with raisin, clove, and spice in the finish. Finally we have Espresso Workshop Blend #9 - Dénoumoi, our new Franglais-named blend. The Dénoumoi has intense chocolate, agressive fruit, thick body, and even a hint of blackberry.
A 7 minute video about brewing technique in a ceramic filtercone for pour-over drip coffee. Not great quality, no edits, one take. But some good info. An interesting footnote: If you have an acidic coffee, like a Kenya, and want to tone it down while maximizing sweetness, try brewing with 66-75% of the normal water (essentially overdosing the coffee) then add hot water directly to the brew to correct the strength. It's an interesting experiment, and changes the perception of acidity and sweetness. Also see our Clever Coffee Dripper video, 9.5 minutes: