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:
Sweet Maria's Weblog
New arrivals- Honduras CoE Finca Fernandez,Brazil Cachoeira Yellow Canario Bourbon,Colombia Finca Buenavista -Carlos Imbachi,Java Kajumas Organic Wet-Hulled
Today at Sweetmarias, TGIF means Thank God It's Four new coffees! Let's start with Honduras Cup of Excellence -Finca Fernandez from a somewhat remote and small family farm. Look for sweet fruit tastes with ripe apple, red berry, and a cinnamon note. Next up are a couple a favorite farms we've stocked before: Brazil Cachoeira Yellow Canario Bourbon and Colombia Finca Buenavista -Carlos Imbachi Microlot. With the Brazil Canario, expect a special auction-quality offering with light body, malted chocolate, bright peach. It's a limited lot that would even please the non-fans of Brazil. With the Colombia Imbachi, one can expect a fruit combo with guava, strawberry, peach and a taste of honey. This Colombian is another special lot from one our favorite farmers. Last but not least is Java Kajumas Organic Wet-Hulled with a low bass note profile, dark chocolate, butterscotch, and a marked low acidity. For even more verbose descriptions, ... check out the full reviews!
We get questions all the time about coffees that are low acid. Many specialty coffee purveryors are so enthusiastic about over-the-top, high acid coffees that the concept of a low acid, yet sweet cup seems quaint or boring. I actually prefer more low acid coffees, as they are gentler on the tummy, and when roasted properly have very fine attributes, they just don’t hit you over the head. The Sumatra is a fair trade organic from the Arinagata co-op and takes a wide range of roasts. I decided to go for the Full City level to bring out the bittersweet and rustic notes. The Peru Organic Cusco Canelon is from the Capacy co-op and is lush and sweet but wouldn’t win any cupping competititions. The wonderful almond overtones and nectarine hints are prevelant in this City++ roast. Hope you enjoy these two examples of low acid coffee, I know your stomach will!
New arrivals- Costa Rica Brumas Finca El Centro,Nicaragua Finca San Jose Java Longberry,Sumatra Blue Batak Tarbarita Peaberry,Kenya Nyeri Peaberry Kieni
Say hello to four new arrivals today! From Central America we're adding two coffees... the Costa Rica Brumas Finca El Centro wet-process from Central Valley (with thick mouthfeel, plum tastes and winey finish) and Nicaragua Finca San Jose Java Longberry which is an atypical Java-type grown in Nicaragua. Look for great body and balance along with a chocolate roast taste in the Nic. Java and both these centrals can handle a dark roast nicely. From across the water we've received new crop Lintong, the Sumatra Blue Batak Tarbarita Peaberry with spice, sarsaparilla, and a light body. We're rounding out the additions today with Kenya Nyeri Peaberry Kieni. Fans of Kagumoini and Kiamabara should take note of this new farm in the same collective. Look for sharp fruit taste balanced out with dark brown sugar. Check out the full reviews for these coffees!
New arrivals- El Salvador Los Luchadores Pacamara,Hawaii Kona-Kowali Farm,Costa Rica Herbazu Red Honey
We're seeing the return of some customer favorites today. We have two smaller lots that we are limiting to 5lb per order. The first, El Salvador Los Luchadores Pacamara, is mix of fruit and chocolate flavors with mango, mexican hot cocoa and a sizable body. Second is another favorite, the Hawaii Kona -Kowali Farm Typica, a mild island profile coffee with a refined sweetness and floral aromatics. This is one of our favorite Konas and folks will be happy to see it's in. The third coffee we're adding today is the Costa Rica Herbazu Red Honey. Look for savory sweet aroma, wine-like tastes of fruit and flowers. The Red Honey makes a great single-origin espresso too! Stock up if you like, there is no limit on this one.