Glad you enjoyed your Sidamo coffee - to my mind, nothing compares to a good Ethiopian coffee.
For my part, I am reduced to Kenyan today, (and for most of the past week). Must set about tracking down - or sourcing - some decent Ethiopian coffee.
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Espresso Enthusiasts
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Glad you enjoyed your Sidamo coffee - to my mind, nothing compares to a good Ethiopian coffee.
For my part, I am reduced to Kenyan today, (and for most of the past week). Must set about tracking down - or sourcing - some decent Ethiopian coffee.
Got a package today. Monsooned Malabar. I didn't recall ordering it until I went through my emails. It was a gift from the company I order from. I'll try it tomorrow. I don't recall trying it before, and to be honest, the variety is new to me. The company, which also sells tea, did deliver 5 oz of yunnan gold I ordered last week but was on hold due to it being out of stock. I came across another tea company I'd like to order from but their site seems to be down on my end. Also trying to dig up a company I found a year ago but can't recall the name of.
Well, enjoy it, - I have heard of "Monsoon Malabar", but have never tasted it - so, do please, be sure to let us know how it tastes and what you think of it.
"My" little coffee company that I found now provides its services online. Crosby Coffee.
https://www.crosbycoffee.co.uk
https://www.crosbycoffee.co.uk
I'm rather partial myself to the (excellent) services of the Ethiopian Coffee Company.
Thank you. I read the description and did some research on the bean. Seems very special. Must find that tea company down though.
Well, I would most certainly be interested in reading your tasting notes, when you do get around to making coffee from these beans.
Hopefully sometime this week!
There's a few warm days coming up. Good time to have a nice FP on the back patio.
And, another Kenyan coffee is before me, on a sturdy leather coaster (one of a set I got from Saddleback) in a Le Creuset volcanic orange mug, about to be sipped.
Yirgacheffe.
But I did have the Monsooned Malabar earlier this week. Delightful. Fragrant, light on flavor or rather not as robust. Only good plain, with maybe a tiny sprinkle of castor sugar to bring out any vague flavors. The beans are slightly larger than normal beans. A cup to cup measurement of dry beans yields only about 6 grams of weight difference. Though I didn't repeat that test, but I will next time I order it on my own accord.
Very nice stuff. Up next on my order sheet, I've got high altitude Peruvian coffee in mind.
But I did have the Monsooned Malabar earlier this week. Delightful. Fragrant, light on flavor or rather not as robust. Only good plain, with maybe a tiny sprinkle of castor sugar to bring out any vague flavors. The beans are slightly larger than normal beans. A cup to cup measurement of dry beans yields only about 6 grams of weight difference. Though I didn't repeat that test, but I will next time I order it on my own accord.
Very nice stuff. Up next on my order sheet, I've got high altitude Peruvian coffee in mind.
Have just prepared a pot (Le Creuset) of freshly ground Kenyan coffee, served in (heated) Le Creuset mugs and served with hot milk (organic). Delicious, and the substitute carer - who loves her coffee - is sharing it with me.
I've been working at home cooped up on a gorgeous day. Also getting used to my new Mac. But I think my next coffee will be had outside lest I go sitr crazy. Only consideration is where - some fine places here and some nice terraces to be visited as well.
There is not a much nicer feeling on a spring day - if a spring day it is - than sitting on a terrace, sipping a good cup of coffee and watching the world go by.
A little something for the weekend. Espresso blend for my machine and the Yirgacheffe for the French press.
A little something for the weekend. Espresso blend for my machine and the Yirgacheffe for the French press.
Oh, that sounds lovely - especially the Yirgacheffe - do enjoy.
Wouldn't be crazy about that blend - if blending, I would like to see nothing but coffees from a particular region - or continent - (i.e. all central & south America, or, all Africa - i.e. Kenya, Rwanda together), rather than tossing something completely strange and completely different into the mix, or blend, (such as coffee from India).
Coffee from India? Hm. Have had that once - when I was working in central Asia, and the Italian stuff we usually had flown in for our consumption became impossible to source for a few weeks. India was close by, so we used Indian coffee instead - needs must and all that - for our espresso and cappuccino and other coffees - and - candidly - it was pretty grim. Must admit that I am not a fan, at all.
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I'm just enjoying a cup of that espresso blend in a latte right now and I have to say it's delicious. Quite strong but lovely. I'm afraid I'm useless at trying to describe the flavours, all I know is it tastes lovely. I know I've probably "drowned" out the flavours with the milk (full fat) and would love to enjoy espresso's, where I think the flavours would be more easily identifiable, but, you like what you like. I have to say that i am impressed with this first drink and cannot fault it at all.
Tomorrow, I shall move onto the Yirgacheffe. I asked the barista at Crosby Coffee about the grind to be used in a French Press and he demonstrated a grind there and then. What I did notice was that it was a lot less courser than what I've been trying so I might try a few grinds tomorrow and see how I get on. And with that, I see I have one last mouthful of my creamy strong latte. Lovely.
Do you like the chocolate undertones of Kenyan compared to the fruit and or floral tones of your usual Yirgacheffe?
I prefer the Yirgacheffe (of all of the Ethiopians), but I am developing an appreciation for a good Kenyan.
Blended, they complement one another exceptionally well.
A little something for the weekend. Espresso blend for my machine and the Yirgacheffe for the French press.
Let us know what you think of the Konga Yirgacheffe FT, please.
I don't like eating chocolate much, so the Kenyan is my go-to for something chocolate like. It is a fantastic all around coffee.
I'll have to try that one day. Equal parts?
As the Ethiopian tends to be lighter, I have usually gone 60/40 Ethiopian and Kenyan, (occasionally, 70/30 in favour of the Ethiopian) but yes, I have also tried the half and half - which also works well, because the clear bright notes of the Ethiopian still come through, but the coffee has a bit of heft an depth from the Kenyan.
Most of the time when I have bought commercial blends which featured Ethiopian coffee, it was as little as 10% or 20%. Precisely because it is so light, this means it runs the risk of being over-powered by whatever else it is blended with - especially if that is a robust coffee.
Just prepared two mugs of freshly ground Kenyan coffee, one for myself and one for the substitute carer.