Sweet Maria's Weblog

History of Coffee Chart


History of Coffee Chart, originally uploaded by sweetmarias.

I had to seam this image together, so I am not sure how legible it
is. David Roche had it at the Roaster's Guild Retreat, and it's from
a book but I am not sure which. Ukers? Interesting history of how
coffee was disseminated through the world.

New arrivals - Mexico Org Nayarit DP, Honduras FTO Lempira Cosagual Coop, Salvador Siberia Estate Pacamara

http://www.sweetmarias.com/coffee.analysis.images/MexicoOrganicNayaritDry-Process2008.jpghttp://www.sweetmarias.com/coffee.analysis.images/ElSalvadorSiberiaEstatePacamara2009.jpghttp://www.sweetmarias.com/coffee.analysis.images/HondurasFTOLempira2009.jpg Three Central American additions today! ... We have the return of Mexico Organic Nayarit Dry-Process, an unusual offering we've enjoyed before with intense chocolate and dense body. Next up is a new cultivar from one of our fave auction-winning farms: El Salvador Siberia Estate Pacamara, with excellent raw sugar and hibiscus tones. Lastly it's Honduras Fair Trade Organic Lempira -Cosagual Coop from a new farm/location. It's a crisp wet-process from a new farm with allspice, almond, and apricot hints.

Roast Coffee Pairing #18: DIY Mokha Java

Back by popular demand we are offering two coffees ideally suited for creating the OG blend: Mokha Java.  Look this blend up on the Internet for a fascinating story about how it came to be.  Now to the coffees:  Yemen Mokha Sana’ani was roasted to Full City with final thermoprobe temperature of 435 degrees and roast time of 16 minutes.  We opted for a slow finish in the profile to tame the fruity punch of this coffee.  Sumatra Takengon Classic was roasted to Full City+ with a final temp. of 444 degrees and roast time of 16 minutes.  Tom and I tasted two different ratios: 2/3 Sumatra : 1/3 Yemen yielded a very balanced cup with the solid body and rustic notes of the Sumtra taking center stage while the fruity accents of the Yemen danced in the wings.  1/3 Sumatra : 2/3 Yemen was also outstanding with the wildness of the Yemen leading the way and the slight spice of the Sumatra still evident.  This cup had a tea-like dryness and was very refreshing.

Giotto Professional and Premium Espresso Machines

Since the SCAA show in Atlanta, I have been looking to offer a new espresso machine.  Why start to offer an expensive espresso machine in the midst of the Great Recession?  Well, I guess it is because I am contrary by nature.   And these machines are so nice! With a tool like this you  can make excellent espresso at home.   We are offering two models: the Giotto "Professional" is a plumbed-in machine that, interestingly, can also be used without plumbing it in. See my note on the details page. The rotary pump has sufficient power to draw water from an external container. The "Premium Plus" has a water reservoir and is designed to be used without plumbing lines. We tested these machines for nearly 2 months before offering them, and feel they represent both solid design and solid craftsmanship in their build. Paired with a good grinder and some basic espresso technique, you can truly produce great espresso time and time again with these machines. Both the machines are based on the same chassis and same body design, and share many components including the proven E-61 group head design. The key differences are significant, but do not make for a long list. There is the difference in pump type (the Professional, is a rotary pump machine and the Premium Plus, is a vibratory pump machine). There is the water uptake between the plumbed-in vs. non-plumbed-in designs, as well as the drip tray in the Professional that has a drain hole, whereas the Premium must be emptied manually. To be straight forward, we think that the plumbed-in Professional model suits the needs of the home enthusiast much better than the Premium Plus, and, even when run using external containers for the water supply and drip tray waste, will make for a much better experience. That's our bias. As I said, we tested the machine for 2 months or more, and have a lot more information on this Giotto Details page.