No Coffee in My Room

We recently went on a pleasure trip to San Antonio, TX. We started out our day by drinking way too much coffee; we knew we could not get what we would consider a good cup in an airport. We knew we would have to wait until we got to our hotel to fix a good cup. Preparation was important to accomplish this.

We carefully selected a couple of our favorite coffees, roasted them two days before we left and pre-ground them, we had no choice, you can only pack so much in your carry-ons. It can be a hard decision, take all the equipment needed to make a good cup on the road or pack the clothing you need for the trip. We checked to see if the hotel we selected had a coffee pot in the room, it did. So we packed our pre-ground coffee and filters and hoped the pot was clean and the water was at least okay.

By the time we got to our room we were ready for a cup of fresh brew, it is a long trip; we needed that cup of coffee and to relax before going to look for a local place to eat up some culture. What a surprise when we saw the coffee pot in our room. I freaked, it was a single cup that used pods only, and they slide in on a tray. No way to make a pot of my all time favorite, Kenya French Mission Bourbon. We had smelled that coffee in our carry-on all through the airports. I needed it.

I headed straight to the lobby to ask if they had real coffee pots in hiding. The clerk suggested we go to Wal-Mart and buy one. Couldn’t do that, we did this trip without a car, it is a challenge, but in San Antonio it can be done easily.

What to do now, hummmmm!

I recently read an article in Fresh Brew magazine about pour-overs, so I had the concept in my head on how they work, I got into my MacGyver mode and created one with the things I had in our room and enjoyed a cup of our coffee each morning before we started off on our site seeing for the day. Here is what I did.

*I used one of those plastic drinking cups sitting by the sink, a large Styrofoam cup with a lid (good thing we purchased a large Coke to go with dinner) the coffee filters we brought, folded into a cone shape and hot water (that was the only thing that little coffee pot was good for, hot water.)

I put a filter in the top cup, add coffee and slowly poured the hot water around the edge of the coffee and kept doing this until our cup was full. Ah, fresh brew!  Now before we go on our next trip, we will purchase a travel pour-over. It will not take up to much room in a carry-on and we will know that at least we can have good coffee in our room. Leaving room to freak about something else, like no water pressure in the shower.

An added note about road trips: One of the first things we do on any pleasure or business trip is look for a local coffee roaster or local coffee shop. We would never visit a chain, we stick with the locals. We didn’t find a really good one until the day before we left San Antonio. We stumble upon one in a new art district at the end of historic neighborhood we walk through. The fresh brew was good and we really enjoy meeting the Barista/manager and talking coffee with him. He was very excited about what he does. When we told him that we are roasters in Indiana, he asked if he could pull us a shot of his espresso, very nice. There is just something about the atmosphere in a local shop that you just don’t get in a chain. What do you think it is?

Where have you found the most interesting place for coffee on a road trip?

*Disclaimer: I recreated this at home, but the results were the same. My coffee was very good. This black plastic pour over is something like  I will look for my next road trip.

The Good, Bad & the Ugly of Blending

Our goal for a blend is a very simple goal; achieve a more complete, complex and pleasing coffee experience than can be gotten from brewing single origin alone. Blending can be fun.

When we are working on a custom blend, the first thing we do is figure out what the strengths of our coffees are and then select the ones that we think will complement one another without over powering those qualities. The second step is the process of deciding what percentage we will use of each coffee. It is a trial and error kind of thing. You have an idea of what you think will work together and then you start mixing it up a bit. One of our favorite ways to create a blend is to brew a strong pot of each of the single origins and with a teaspoon and cup measure in some of each, taste, let it cool in the cup and taste again. If we like it, we work it over to see if there is a better combination.

There are coffees that work so well together the blends have become famous, such as Mocha Java. But the one thing you need to know is everyone’s Mocha Java could taste different. It just depends on the coffee that is select from each of those regions.

We also blend because we have gotten a large group of clients that love there fresh roasted coffee all day, but don’t really want to stay up all night. So we do some very good half-caf  blends. Now this takes time to perfect what to do. Because a decaffeinated coffee require more care in roasting the regular coffees, it is best to roast them separately. We like to call this a Mélange, which is a blend of coffees that have each been roasted individually. They could have been roasted to a different degree, some light, some dark or from different origins. Mélange is fun to say, so when talking about blends I make sure I work it into the conversation.

Espresso blending can be quit the art. It can be a blend of three to seven different coffees, a combination of different origins and/or roasting levels. Each one is there for a reason, not just hap hazard added. Finding the right coffees for most roasters is an ongoing endeavor. A good espresso will make a big difference in your coffee based drinks. When you find one you will know it.

I think this was a short and sweet description of the GOOD of blending.

Now we can move onto the BAD of blending. I guess the first BAD of blending would be, for just the sake of blending. From a marketing perspective a larger number of choices with cool names can be good for sales, but not so good for taste. If a roaster has purchase say 4 coffees and create as many combinations as he can come up with, that is a lot of blend choices, but not necessarily good choices. The number of blends offered isn’t important, but what you achieve from that blend sure is.

Now this is just an observation from our time in the coffee business. Many people think that all coffees are blends and they are under the assumption that a blend is better than a single origin. NOT TRUE! A blend is only as good as the carefully select coffees used to create that blend, and the skill of the roaster that created it.

I guess my second thought on the BAD of blending would have to be if you blended a coffee that was so complex with so many things going on that you would miss them because you stuck it in a blend. Don’t let anyone tell you there isn’t a coffee out there that shouldn’t be included in a blend. In my opinion they are wrong. There are some “out of this world” single origin coffees and I wish I could afford to buy all of them. To truly experience them, they should be brewed alone, but shared with another coffee lover.

What would be the UGLY of blending? I am telling you this does happens. All of the coffee from a region is purchased by a large roaster all mixed together; it doesn’t matter what quality or defect is in the bean. It could have been processed wrong by the farmer, have molds, been a bad crop, handled badly coming into the US, allowing it to pick up some very nasty taste along the way, but then it is all roasted into one blend.  Now that is scary. What is in your cup????

I just thought of another UGLY, you could call this the Lie Blend. They call it by a well known name such as Kona Blend or Jamaican Blue Mountain Blend. Since there are no regulations out there telling you what percentage of a coffee needs to be in a blend to use that coffee as the enticer, you might think it is mostly the enticer coffee that is in the blend, but it could be 5% for all you know. Check the price, there is the tell.

I was reading some stuff on blending the other day and came across another reason to blend. It is an old-crop/new-crop blend. Right at first I thought, well that is a way to hide the fact that you have a bag of old flat coffee sitting in your shop. So I read on, the author said, “you can obtain a fuller, more balanced version of the particular coffee’s taste than could be obtained by roasting either new or old-crop alone. I still need to think on this one. Our goal is to use up a coffee before it becomes old-crop. So it is not an experiment we have done to see what we think.

Blending or Single Origin coffees, it is still a raging battle between the Coffee Purist and the Blend Enthusiast. However what really matters is it a good fresh roasted coffee bean that has been handled and processed well? What is in your cup?

I know the picture is cheesy, couldn’t help myself. Click on the picture, do you recognize it, is your age showing?

Flavored Coffee

I think if I am going to have flavored coffee, I would prefer chocolate or carmel.

Mostly I prefer to taste the fresh clean cup of whatever origin or blend I am having, with a little sugar.

Becoming a Coffee Purist

Discovering Single Origin Coffees

What do I mean by single origin coffees?  It is a coffee that comes from only one area, such as: Sumatra in Indonesia or Sierra Nevada in Colombia. They could mix the whole farm harvest together at an estate, but it would still be only one coffee from that area. The estate might call that an estate blend, but it would still be a single origin coffee.

I got hooked on single origin coffee with my first taste of a fresh roasted Papua New Guinea. 

It was on a spring Saturday morning, I had prepared a pot of fresh roasted PNG, filled my stainless steel travel cup, added sugar & cream, I used a lot back then. Grabbed the morning paper and headed for the glider on the patio. The sun was warm, the grass was still damp, there was a nice breeze and our fountain was bubbling away. There wasn’t another scene to experience, I didn’t think so anyway.

I causally took my first sip, not really paying much attention. WOW! It stopped me dead in my tracks; it almost took my words away. That is saying something.

What I tasted was like someone had put spices of some sort and citrus fruit in my coffee. It wasn’t like a taste slap, but a more subtle thing. I set the paper aside sipped again to see if I was mistaken, no it was really there. I set everything down, went inside, found the cupping note, to read what I was supposed to taste. It was right there in black and white, I tasted just what they said I would taste. Those people are good!

I couldn’t wait to tell someone I was amazed. I hadn’t had many good coffee experiences. Coffee for me had just been a time I met friends at a local coffee shop, order something with a lot of sugar, flavoring and steamed milk. I didn’t really taste the coffee. Which isn’t always a bad thing; it was bitter and needed covered up. As I learned about coffee, I found out that the bitter isn’t there if it is slow roasted and fresh coffee. Fresh really does make a difference.

Now, a new world had just opened up for my mouth. PNG was my new favorite coffee, for that day anyway. Now I have so many favorite single origin coffees, I have trouble picking what to fix in the morning, afternoon and evening.

Because we own a roastery, we have the opportunity most coffee lovers don’t even think to dream about. We sometimes have as many as 16 single origins around.  Right now my favorites are:

Kenya French Mission Bourbon, it is a very complex coffee with all of these characteristics over a couple of week’s period: berry, winey, coconut finish, lemon, Crème Brulee, tropical fruit, exotic spice, papaya, chocolate, very unique.

Ethiopia Yirgacheffe Kochere DP, light, fruity with nice acidity. You think of Michigan Blueberries.

Nicaragua Apanas FT is a clean and mellow coffee, with wonderfully delicate floral-nutty-malty aromatics, with a wonderful hint of cocoa.

I drink something different most morning but had Bolivia at least twice this week. Wouldn’t it be great if you could drink your morning coffee in a small café, on a side street in the country that it came from? That would really be an international coffee adventure.

There are some great coffees out there that lend themselves well to blending. But there is nothing like the pure clean taste of a fresh roasted organically grown single origin coffee. Become a Coffee Purist, try all the single origin coffees you can find, but if you are like me, your favorite will be ever changing.

 Is there room in a coffee purist pantry for a blend? What do you think?

French Roast Coffee Conspiracy Part 1

To French Roast or Not to French Roast? That was my question. I thought we would start at the beginning with what is a French Roasted coffee; here is the science part of my answer.

Technically speaking French Roasted coffee is brought to temperatures between 435°F and 465°F over a predetermined time. This goes all the way from a light French Roast and a dark French Roast. As the temperature of the bean rises, moisture in the bean starts to evaporate and the oils are being brought to the surface. At this point the bean has gone through first and second crack. It sounds like popping corn, smells like toasting wheat and will start to smoke. If you ever get the opportunity to watch a roaster in action, take advantage of it.

 A French Roast coffee beans will be medium dark brown to dark brown and about two days after the beans has been roasted it will have tiny droplets of oil forming on the medium dark and the dark will have an entirely oil surface.

There are many names for this same roast, depending on where you live in the world and even which area of the US you live. Starting with your medium dark roast they could be called: Viennese, Full-City, Light French, Continental & After Dinner, moving into moderately dark roast: French, European High & Continental and on to the dark roast: French, Italian & Dark Turkish. Now at some point in recent years a new terms started being used to refer to a roast and that is Espresso. The term Espresso is often used in all three groups, but Espresso is really a blend of coffees and can be roasted to any of these temperatures depending on the quality of the coffee and the care of the roaster. Espresso is another topic that can be address all by itself. There is a lot to be said about Espresso. We can talk later on that one.

Have you drunk a French Roast coffee? What origin? What did you and your mouth think of it? Do you have any questions so far?

In part two we will talk about  the taste and do I really want my coffee French Roasted, or did some well know roaster spend a lot of money to convinced us all that it is good and oh so chic that way?

I will drop in some more technical terms for the fun of it.

Add any question you may have.

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Questioning the French Roast Coffee Conspiracy

To French Roast or Not to French Roast? This is my questions, and brings many new ones to mind.

What is French Roast coffee? Well I know the answer to this, but I will prepare a written one just in case. That is really the first question to address.

What happens to a coffee bean when you roast it? And what is different about French Roasted Coffee?

Do I really want my coffee French Roasted, or did some well know roaster spend a lot of money to convinced us all that it is good and oh so chic that way?

Is the coffee really just burnt coffee bean or darn near burnt?

I am sure these questions will bring up many more as we investigate the French Roasted Coffee conspiracy.

Saturday Afternoon Coffee

I remember a cake from when I was young. Chocolate and coffee, that is what I remember.

I remember, sitting at the kitchen table having a cup of coffee and a piece of homemade cake seemed to be such a grown up thing to get to be involved in. Mom and her friends would visit for hours while sharing in laughter, good conversation and what they called coffee cake.

I remember, the cake had shiny Carmel colored frosting that tasted of coffee. Mom would let me have sips of her coffee with cream and sugar, share in the joy of the cake and listen to them talk. It felt like I was getting to sneak a forbidden something. This is a fond memory that will last forever.

I still love a good piece of cake, and cream and sugar in my coffee. I still want my cake to have chocolate in it. But now I have discovered a fresh roasted cup of coffee makes it that much better.

No, I haven’t found the recipe for that Saturday afternoon coffee cake. But I am still looking. Do you know of a chocolate cake with shiny Carmel colored frosting that taste of coffee?

This Saturday share a special cake, a cup of coffee and conversation with a friend. Let a daughter or grand daughter sneak a sip. Create a memory that will linger forever.

Do you have a coffee memory to share?