Archive for espresso

Our Generous Friends

Posted in coffee, coffee cupping, coffee roasting, Uncategorized with tags , , , , , , , , , on April 27, 2010 by Chad

As we rapidly approach the opening of this years Bids for Coffee Kids auction to benefit Coffee Kids, more and more generous friends are standing up to support our cause.

Last last night, I got a message from Nick Cho, offering to donate one or more 3-hour coffee brewing/espresso training sessions or coffee cupping/green coffee grading sessions to the auction.  After a few back and forth messages, Nick settle up on the following two donations on behalf of Wrecking Ball Coffee Roasters, which have been added to our Month Long items:

Item M-7: 3-hour customized cupping and/or green coffee grading training with Trish Rothgeb

Item M-8: 3-hour customized training on espresso and brewing with Nick Cho

Thank you both for such a generous offer.  It’s wonderful to have you in DC!

3-hour customized cupping and/or green coffee grading training with Trish Rothgeb

Buried in Samples

Posted in coffee, coffee roasting, home roasting with tags , , , , , , , , , , , , on February 28, 2009 by Chad

As  I was finishing up the last of six sample roasts today, I started wondering how much of my coffee I’ve been roasting lately, as I coudn’t recall the last batch.

Check the roasting log.  Over the last two weeks, I’ve only roasted a pound of my own coffee, and 8 pounds of samples (16 roasts).  And to think, only ten more samples to go!

Here are some of the highlights from the last 16 samples:

Yemen Hufashi

Spice,  leather and toasted malt in the dry fragrance and wet aroma.  The dry grounds also hinted at tobacco and dark fruit, while the break held a touch of pepper and a semi-sweet citrus note.  Full, chewy body matched with medium body with that citrus hint.  Semi-sweet, rich, complex flavor filled with malt, tobacco, leather, a hint of citrus, vanilla, toasted nuts (pecans), and chocolate.  The cup sweetens as it cools.  All capped off by a lingering, smooth, rich, semi-sweet finish with malt, a hint of fruit along with tobacco and leather.  Some would call this a haunting finish.   This coffee, like most Yemens I’ve cupped, came together best about 7 days off the roast.  Roast level: City+

By the numbers:

Dry Fragrance: 3.6
Wet Aroma/Break: 3.6
Body/Mouthfeel: 7.7
Acidity/Brightness: 7.6
Flavor/Depth: 7.8
Finish: 8
Total Score: 38.5 + 50 = 88.3

Ethiopia Natural Yirgacheffe, Worka

The dry grounds burst and fill the room with tropical fruit dominated by bananas and pineapple, accompanied by a hint of spice.  The fruit and spice remain with the wet aroma, and mango pops out on the break.  Snappy, fruit filled brightness, and a creamy, light body.  The tropical fruit continues, along with a touch of coconut cream and caramal as the cup cools.  Piña Coladas, anyone?  Finishes smooth and creamy, with a touch of spice.  Overall an outstanding natural Yirgacheffe, with nice balance between the high-end fruits along with the cream and spice.  Roast level: City+

By the numbers:

Dry Fragrance: 3.8
Wet Aroma/Break: 3.8
Body/Mouthfeel: 7.4
Acidity/Brightness: 7.8
Flavor/Depth: 7.9
Finish: 7.8
Total Score: 38.5 + 50 = 88.5

Espresso Shots

After the cupping, I pulled single origin double shots, as well as a 60/40 Yirg/Yemen blend.

The Yirgacheffe came off a bit bright, though the tropical fruit sweetness popped as the cup cooled.  The Yemen had an excellent balance of the rich dark fruit and tobacco/leather flavors with a sweet fruit note.  The blend came together well, as the deep and rich flavors of the Yemen complemented and balanced the high-end fruit and brightness of the Yirgacheffe.  When I get the bags of these, I’ll be blending them with a chocolate-bomb Brazil, most likely the Moreninha Formosa.

Down the Rabbit Hole Again – Espresso

Posted in coffee with tags , , on May 18, 2008 by Chad

I’ve been a coffee nut in training for over a decade, and as I’ve written before, the depth of my coffee obsession passion for the bean has taken off in the last six months.

If you have spent any time perusing specialty coffee sites, you may have noticed that the much of the discussion revolves around espresso in its various forms and the baristas who prepare espresso and espresso based drinks.

Now, I’ll be the first to admit that while I have entered a freefall down the rabbit hole of specialty coffee, my depth is measured in months rather than years. In no area is that more clear than the world of espresso.

Right before leaving for my latest vacation in the Bahamas, our resident equipment recyclers at the Green Coffee Buying Club made an offer I couldn’t refuse–a refurbished Solis SL-90. Chris timed the shipment to arrive the day I returned from the Bahamas. Down the rabbit hole again.

Here is one of the first shots in action

Every time I pull a shot or foam some milk, I am reminded that while I can produce tasty shots and drinks now, I have just scratched the surface of all there is to learn. Now to find or create a bottomless portafilter…