Daily Archive for February 11th, 2008

Ethiopia Organic Golocha Dry-Process

Josh did 4 levels of sample roasts of this natural Ethiopia on Friday and I cupped it early Monday morning … so it was well-rested. The lightest roast, like many DP Ethiopias, is not a pretty sight; variation in bean-to-bean color. Hey, that’s what dry-processed coffees are like. It’s not a beauty contest here. They discovered long ago that it’s much better pour the coffee into your mouth, not all over your eyes. Youch! After all most of us grind and drink this stuff, not admire the hue of the roasted bean (although a few people have turned espresso crema and latte art into a visual obsession). Where was I? Golocha. The fact is, the lightest roast had great dried apricot fruit to it, slightly winey, a touch of banana, a little mango, along with buttery roast notes. With each darker roast shade, that was eclipsed by other flavors, soft rustic chocolate tones. Not that chocolate is undesirable at any time, but tasting lively fruit fade through all the darker roast levels is the flavor equivalent of watching the sunset, and the lightest roast was akin to preserving that golden moment of shimmering intensity before the light fades into darkness. Yes, despite this overblown analogy, I basically mean it. (But seriously dude, don’t pour the coffee over your eyes). -Tom

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Will we all be embarrassed?

Do you put on one leather glove in order to make an espresso? I don’t. Do you polish the puck clockwise or counter-clockwise? Hmmm. Do you drink coffee with a silver-plated “cupping spoon?” I don’t either. Do you “break the coffee crust” by stirring 3 times to the bottom, or do you go 4 times just on the surface? Does brewed coffee extract or infuse? For how long? Do you argue with your other about whether your morning bowl of fruit loops has a hint of red apple, or green apple? If it’s red, are we talking Fuji, Braeburn, Red Delicious … and do the flavors “knit” well together.? How is the structure of flavors in those Fruit Loops? So 5 or 10 years from now will this look foolish, indulgent, grossly excessive, or will it be part of a ground-breaking new movement of “super-sensory” consumption? Will their be a Guild for everything? A separatist Machiatto Guild wants acknowledgement for their unique skills — they aren’t just your average “Baristi,” after all. How about that Biscotti Guild we were talking about forming? Will the janitors accept their same lousy pay if we pump up their esteem at the annual Mop & Bucket Guild Retreat? Just a few early morning thoughts. -Tom

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