June 11, 2020
Meet Ryan. She makes sure all the merchandise on our site stock is listed properly and stays in stock (when possible). Her role extends to our wholesale company, Coffee Shrub, where she assists in sales. Ryan loves cold coffee – iced coffee, flash brew, cold brew, you name it. This time around, she’s picked some prime options for iced drinks that will keep you cool all summer long. Check out her picks from February 2020 here.
Position: Merchandise Manager/Coffee Shrub Sales
Coffee Approach: I’ve been with Sweet Maria’s since 2017 and working in Specialty coffee was a term devised to mean higher levels of green coffee quality than average "industrial coffee" or "commercial coffee". At this point, the term is of limited use, since every multi-national coffee broker More since 2014. My years as a barista and cafe manager instilled a love of experimentation; name virtually any brew method, from 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 a working definition for espresso: A small More to vacuum to kegging nitro cold brew and I’ve tried it. Nowadays, you can find me at home brewing the same coffee five different ways to see what version I like best. I like bright, An adjective modifying a flavor descriptor, describing a sharp effect; tangy citrus, tangy bittersweet flavor, tangy green apple. More coffees; for me, In some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see the difference in terms of these two More and Floral notes in coffee exemplify the connection between taste and smell. Describing the taste of a specific flower is near impossible...we always default to “it tastes like it smells” which, admittedly, isn’t the most helpful. More is the name of the game, so I often find myself gravitating toward African origins.
Fun Fact: My best friend is a 3-year old pug named Steve McQueen. Steve is the king of cool and will drink my coffee straight out of the mug if left unattended.
Colombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with "Good" Coffee. This is half-true. Colombian can be very balanced, with good More Machin Rosemberg Martinez: Bring on the funk! Fruit notes in this coffee remind me of sweet cider apples – full immersion cold brew lends the coffee additional Associated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all organic compounds that are extracted from brewing More and has a boozy quality that make me eager to experiment. If you’re feeling daring, try brewing this Colombia as a concentrate (the Prismo works perfectly) and mix with a dash of tonic water for a refreshing (virgin) coffee cocktail.
Papua New Guinea (PNG) occupies the eastern half of the island it shares with the Indonesian province of Irian Jaya, part of Indonesia. The two primary areas for coffee production can be grouped roughly as More Baroida A "coffee estate" is used to imply a farm that has its own processing facility, a wet-mill. In Spanish this is called an Hacienda. A Finca (farm) does not necessarily have a mill. (And Finca More: This PNG is the rare coffee that I prefer brewed cold rather than hot. This coffee has a weighty body, reminiscent of An acid that adds to favorable perceptions of cup quality; malic acid often adds apple-like acidity, and perhaps other taste aspects recalling apples. Malic acid is yet another of the many acids that adds to More juice. I roasted to 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 starts in the 395 to 405 degree More and brewed using the slow drip method (the Bruer makes this easy). In the resulting brew, some of t he more A general characterization of pleasantly "natural" flavors, less sophisticated and less refined, but appealing. : What is Rustic? This is a general term we came up with... Dried Apricots from Sun Maid at the supermarket, More notes in the coffee A general characterization that cup flavors are diminishing in quality due to age of the green coffee, and loss of organic compounds. Before the use of inner lining barrier bags such as Grainpro or Ecotact, More to the back while bright citrus popped. I find that some 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 flat. Acidity can sound unattractive. People may More adds depth to cold coffee but, if you prefer a darker/mellower roast, this PNG will hold up nicely.
Burundi coffee bears resemblance to neighboring Rwanda, in both cup character, but also the culture surrounding coffee. Burundi is a small landlocked country at the crossroads of East and Central Africa, straddling the crest of More Kayanza Dusangirijambo Coop: Burundi has always been one of my favorite origins for iced coffee – coffees from Burundi tend to be The co-presence of many aroma and flavor attributes, with multiple layers. A general impression of a coffee, similar to judgments such as "balanced" or "structured" More, with baking spice, citrus and a Having the bitterness or astringency of Tannins. Tannins are plant polyphenols found across the flora kingdom. The term Tannins refers to the use of wood tannins from oak in tanning animal hides into leather. Having More quality that brings to mind an iced black tea 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 citrus aspects, but not as blunt sourness. More. I tried roasting this coffee a little darker than I typically go, to Full City – the resulting mix of 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 chocolate. But what type? There are so More and stone fruit made my flash brew taste like a Either a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red cherry.: Either a flavor in the coffee, or referring to the fruit of the coffee More Coke.
Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that coffee arabica grew wild. Coffee is "Bun" or "Buna" in Ethiopia, so Coffee Bean is quite possibly a poor More Limu Musa Aba Lulesa: This Ethiopia is firmly in my roundhouse – beautifully clean, with light floral notes and complex fruit flavors that shift in character from citrus to stone fruit to berry across the roast spectrum. Brew it hot, brew it cold, roast it light, roast it dark – it’s impossible to go wrong with this coffee.