October 3, 2014
A small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is... ...more Workshop Blend #33 – Qand Ya Matatu
Workshop #33 was planned specifically with darker roast espresso in mind. Not that Full City+ roast is an ideal roast level that occurs roughly between 425 and 435 degrees Fahrenheit in many coffee roasters with a responsive bean probe where First Crack... ...more should be the benchmark, but one that shows well closer to 2nd An audible popping sound heard during roasting. In coffee, one refers to "first crack" and "second crack," which come from two different classes of chemical reactions.: An audible... ...more than some of our other blends in the past. For Cupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest.... ...more, we roasted to three different roast levels – City+, Full City, and Full City+ (just a few 2nd snaps). The aromatics are super intense across this roast spread, City+ showing dark berry and florals amidst brooding A general flavor or aroma term reminiscent of chocolate. But what type? Usually described with more specifics.: Chocolate is a broad, general flavor or aroma term reminiscent of... ...more roast tones (the latter builds quite a bit at darker roast levels). Full City+ has a smokiness from roast that goes well with rich dark cacao smells, and a Sweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly... ...more that doesn’t quit. Pulling espresso shots, it probably goes without saying that the lighter roasts are quite bright, and in my opinion, City+ is just a shade too light for more than a single shot. Still, at this lighter end of the spectrum, it tastes like lavender infused chocolate, with Lemon notes, as well as other related citrusy flavors or acidities, are prized in coffee. These usually express themselves as a bright accent in the cup, or aromatic... ...more/citrus oil Acidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem... ...more. Full City tones down citric tenors, and builds chocolatey bass notes (even ‘base’ in this case!), along with a sweet sugary aspect, like butterscotch syrup, that holds on in the Similar to aftertaste, but it refers to the impression as the coffee leaves the palate. Aftertaste is the sensations gathered after the coffee has left the mouth. We... ...more. This is such a sweet blend at this roast level, with any roast flavor well integrated into the espresso profile. The How a coffee feels in the mouth or its apparent texture, a tactile sensation : A major component in the flavor profile of a coffee, it is a... ...more is so thick and Creamy is a mouthfeel description indicating thickness and soft, rounded texture. See also buttery. ...more (not to be confused with creme, of which this coffee produces plenty), and the viscous liquor only reverberates the aforementioned profile. Full City+ delves into smoky chocolate, but fruits and acidity aren’t obfuscated. Peach syrup and Blueberry flavors in coffee take different forms. Dried blueberry was something we first encountered in natural Harar coffee from Ethiopia. It seemed to be most potent in fresh... ...more come through, and allusions to Can refer to fruited flavor or sometimes mouthfeel. In terms of flavor, which is how we normally use it, pulpy fruit, it tends toward the rustic side of... ...more citrus still liven up a short pull. This is a home run espresso, definitely hitting wilder notes, but with enough chocolate and sweetness to appeal to a more ‘classic’ espresso audience as well.