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Espresso Enthusiasts
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And, it will be time to make a cup of coffee shortly.
Ethiopian (a blend of two varieties of Yirgacheffe) or that excellent Burundian I have been sipping since Wednesday?
Dilemmas, dilemmas. Cruel dilemmas.
Ethiopian (a blend of two varieties of Yirgacheffe) or that excellent Burundian I have been sipping since Wednesday?
Dilemmas, dilemmas. Cruel dilemmas.
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The Ethiopian Yirgacheffe (well the blended pair of Ethiopian Yirgacheffes) winked at me, and that was more than enough. I succumbed to the temptation of their sly winking grinning cheerful packaging.
Divine. Absolutely divine.
Divine. Absolutely divine.
The first cup of blended (Ethiopian) Yirgacheffe was so good, I have since had another. Exquisite - sheer, beautiful, bliss..
Sipping a wonderful mug of coffee from the Yirgacheffe region of Ethiopia - a blend of two coffees from Yirgacheffe. Clean, clear, bright notes and a lovely smooth, sweet taste.
Always good to return to sure favourites! I'm getting some work done now as I'm meeting an old acquaintance (we both taught at a private languages school many moons ago, she French and me English when I was a student) of mine at 14:00 at this spot - http://www.bains-des-paquis.ch - decent coffee, very good lunch specials (and fondue in the cold season) and a terrific spot to enjoy the arrival of spring we have today by Lake Geneva.
First day on the new job... Americano, double shot Ethiopian.
Enjoy your coffees.
And a double Ethiopian sounds just wonderful........
Argggh! I had two coffees already, slept a long time last night (though not terribly well) and am still lacking energy. Looking out my window I see the problem - clear blue skies. Actually I don't see the problem because of the nice weather, spring has begun in earnest and checking my pollen app it seems birch and ash trees have started their annual lovefest. Even with medication feel pretty drained. I guess the thing to do is keep busy and hope for rain every couple of days....
Just made a pot - my Le Creuset French Press - of coffee.
This was a blend - which included an Ethiopian (from Sidamo), the blended Ethiopian (two different varietals from Yirgacheffe) and a Kenyan. Between them, the three Ethiopians made up 75% of the coffee, and the Kenyan 25%.
This is divine.
This was a blend - which included an Ethiopian (from Sidamo), the blended Ethiopian (two different varietals from Yirgacheffe) and a Kenyan. Between them, the three Ethiopians made up 75% of the coffee, and the Kenyan 25%.
This is divine.
7AM... up since 5:30 as usual. Double shot espresso as soon as my eyelids decided to open, now followed by a big cup of hot Java.
A blend (of my own devising) of Ethiopian and Burundian coffee, roughly 50-50%.
While I like it - the Burundian gives it a 'strength' it would otherwise lack, - I prefer what Ethiopian has to offer.
Therefore, tomorrow, - or, perhaps, later this afternoon if I prepare a second cup - I shall tweak it further in favour of the Ethiopian - perhaps two thirds Ethiopian to one third Burundian.
While I like it - the Burundian gives it a 'strength' it would otherwise lack, - I prefer what Ethiopian has to offer.
Therefore, tomorrow, - or, perhaps, later this afternoon if I prepare a second cup - I shall tweak it further in favour of the Ethiopian - perhaps two thirds Ethiopian to one third Burundian.
A second cup of coffee this afternoon featured the same two coffees - a blend of two Yirgacheffe coffees form Ethiopia, and a coffee from Burundi, but withe the proportions adjusted further in favour of the Ethiopian coffee. Very tasty.
Having a cup of Guatemalan coffee, very tasty.
Sounds wonderful, do enjoy it - I had an excellent cup of Guatemalan coffee recently and it was delicious.
My second coffee of the day was a pure delight - a blend of two Ethiopian coffees from Yirgacheffe.
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I also had a very nice blend of two Ethiopian coffees at my favourite coffee shop yesterday. ( http://www.borealcoffee.ch - also on the first page of the thread 
) The main difference was that one was "washed" and the other "natural". I was given the explanation that "washed" coffee is how most producers remove the pulp by rinsing in water. Natural on the other hand is when the producers let the pulp dry and fall off - and the coffee is slightly fermented as a result. Have any of my fellow coffee lovers had any experience with these? I mean buying the actual beans themselves?
) The main difference was that one was "washed" and the other "natural". I was given the explanation that "washed" coffee is how most producers remove the pulp by rinsing in water. Natural on the other hand is when the producers let the pulp dry and fall off - and the coffee is slightly fermented as a result. Have any of my fellow coffee lovers had any experience with these? I mean buying the actual beans themselves?
I also had a very nice blend of two Ethiopian coffees at my favourite coffee shop yesterday. ( http://www.borealcoffee.ch - also on the first page of the thread
Yes.
And when grinding a blend of beans, where beans form one source are 'washed' and the other 'natural', one is a lot messier and a lot less easy to grind - my grinder is a manual grinder, the OE Lido - than the other.
In terms of taste, and how the difference between the two types of beans is reflected in the preparation (and taste) of the coffee, I have to say that, quite honestly, I don't know enough to offer an informed opinion at this stage.
And yes, sipping another mug of Ethiopian coffee........very nice.
That was followed by a 'flat white' (Guatemalan) in one of my favourite coffee shops, and had been preceded by yet another mug of Ethiopian coffee.
I can certainly say that my caffeine quotient has been met for today.
I can certainly say that my caffeine quotient has been met for today.
A pot of coffee (in my Le Creuset French Press) has been prepared, a mix of Ethiopian (three different kinds) and Kenyan. Quite lovely.
Double espressos were just consumed with much delight! Wonderful chocolate notes to this blend of double roasted beans.
Where are they from? Double roasted?
Hm. Very interesting and a double espresso always sounds good. Enjoy.
An early mug of Ethiopian coffee will be followed by a pot (Le Creuset) of a blend of Ethiopian and Kenyan coffees.
To be served with poached eggs (free range and organic) and toasted French rye bread.
To be served with poached eggs (free range and organic) and toasted French rye bread.