Friday, October 25, 2013

What's the best Espresso Cup?

Those who follow me on twitter
noticed my enthousiasm on an espresso served at Panorama, Gent, last week.

It was a 4cl shot. Made with a 20 grams of LGB espresso. Running time appr 27 seconds. (didn't weight it wet).
Chris used the naked portafilter on a classic Linea machine at 91,5 degrees (i guess) and an Anfim Super Caimano grinder.

Back behind our Linea PB Saturday I tried to copy the flavor and noticed too many sours.

After thinking back at all the variables I decided to change cups.
We usually use these cups :

A doppio espresso cup I would call them.
Looks good, tastes good.

6 months ago Chris and I were able to buy in a big load of Nuova Point tulips. He already used them, but I never gave them a real chance, upto now.
Oh my god! Gone was the metalic start and thin body. Welcome moderate acidity, siropy mouthfeel and full lingering body. And an after taste never to forget.

I knew after 10 years in the business that there was still a lot to learn, but a change in flavor between two solid made cups, being so enormous.....

Of course it's not only with the small tulips the espresso tastes this good.
The Verona espresso cups from D'Ancap were great as well, but then the more open and wider cap cups again didn't work out.

We keep on  using the doppio cups for macchiato's, so everyone who wants to taste the difference in between the two may walk in and test the two cups side by side.
C u at the bar.

Wednesday, October 9, 2013

Telekinetic Coffee Shop Surprise

Maybe a good idea for Halloween?

Saturday, October 5, 2013

LGB 4.1 : Ethiopia Sidamo, Panama Bouquete Lerida, Costa Rica Tarrazu Monte Canet

New LGB blend for the last quarter of 2013 :

• 50% Ethiopia Sidamo Organic Sidama Union
• 25% Panama Bouquete Lerida Estate Lot #5
• 25% Costa Rica Tarrazu Monte Canet Estate
After a succesfull 3.1, with 50% Yirgacheffe Organic, we stay with 
the same kind of recipe. 
The Ethiopian part is an organic Sidamo from the Sidama Union. 
Sidama Coffee Farmers Cooperative Union (SCFCU) was founded 
in 2001 to represent coffee producing cooperatives located 
throughout the Sidama Zone of southern Ethiopia. Originally, the 
Union consisted of 39 cooperatives which represented over 
70,000 farmers.
Today, SCFCU has grown to represent 46 cooperatives and 
over 80,000 farmers (small holders) making SCFCU the second 
largest coffee producing cooperative union in Ethiopia. Nearly all 
coffee produced by our member cooperatives is shade grown in 
low densities under the canopies of indigenous trees and enset 
(false banana), a staple food crop. Expect tea like aromas, citrus 
and fruit.

Mixing in a Panama is not the easiest of tasks, but those beans from 
the Lerida estate have such a smooth and buttery mouthfeel, we 
blend them without problems.
This Lerida mix is a typical clean Bouquete coffee from 10 different 
lots thate were mixed at origin. We also have a microlot in 
the warehouse, but this one is just fine with the Costa Rica. Maybe 
we blend Lot 5 in the next LGB version. 
The bean is a Caturra-Catuai combination and gives the blend a 
floral and wild touch.

Last but not least we have the Caffenation classic, Costa Rica 
Monte Canet, for body and roughness.

Caturra and Catuai beans again, but also a bit of geisha!