Specialty Coffee Flavors & Cup Of Excellence

This week we have our first Cup Of Excellence coffee on display.

The washed and sun-dried bourbon from Finca Los Amates, Apaneca-Ilamatepec was one of the winning coffee's in this years COE auction in El Salvador.
The bean is a fantastic result of how the craftsmanship of a dedicated farmer results in a remarkable coffee bean.

On press we have a super light, mild and very fruity (mostly citrus) coffee with an aftertaste that's very long and pleasant.
On espresso the citrus comes in very direct and heavy. In the middle you have a complexity that's varying from shot to shot. And again an aftertaste like no other.

But what is happening right now : People order this one as a lungo of the week are mostly very positive and very surprised by the clean and refreshing taste. Those who order an espresso (plus minus 20 grams for a double. 91°c. And a 26 seconds running time for 2 times 2,5cl) are very often confused and sometimes not very amused.
The acidity the bean is giving, is too much for the occasional coffee drinker. They experience this coffee very often as being sour, even in the after taste.

We promote this coffee as a very clean citrus fruit bomb with tobacco smell- that's what it is. But it looks like most people do not want a very clean citrus fruit bomb with tobacco smell.
It reminds me at this story from Mark Prince (Coffeegeek). He had a great coffee with a remarkable blueberry profile. One day he visits his father with this coffee and tells him he brought along this great coffee with profound blueberry tastes, on which his father answers : "why should I want to taste a blueberry coffee?".

I guess he's right. And wrong.
I mean, it's nice to have coffee's with complex and extreme tastes, but it's mostly only interesting for the die hard coffee afficionado's.
So, don't be surprised, dear Barista colleagues, if you offer the most special bean at your 'average' client and he/she doesn't appreciate it.
Sometimes Specialty Coffee can be too 'specialty'. :-)

Those who want to drink one better be fast. Wednesday the next Specialty in our '3 dolle weken' is coming.
But Hasbean still has some greens or roasted. Great working with Steve on this one.

Home Brewing Session 1

November 11 is a bank holiday. We open at noon.
At 10 we have our first CAFFENATION HOME BREWING SESSION.

All about brewing that 'perfect' cup of coffee at your own kitchen table.

For once we have to ask a (symbolic) amount for entrance ; €10. This way I hope the people will be present. I can't ask more than 12 persons to participate and it would be problematic when the people don't show.
For this sum you'll get a bag of coffee free at the end of the class.

Oh yes : the classes are in Dutch.

Voor geïnteresseerden :
caffenation@gmail.com

New Mahlkonig Grinder?

This twitpic shot by Klaus in Iceland.

Trip to Origin : Puerto Rico

Puerto Rico here we come.

We booked our flight to visit this tropical island and its warm people. At least, that's what they say about Puerto Rico.
I know for sure the coffee I tasted from this island is fantastic.

So, hopefully at the beginning of November a post about the all famous Hacienda San Pedro.

(flickr photo from Old Shoe Woman)

Vietnam Boven in België (Dutch)

Dit is ons koffieland : wij zijn de grootste afnemers van Vietnamese koffie ter wereld. Maar ons huis komt die 'bazaar' niet binnen.
Voor de anderen : 'Schol!'.

Artikel De Morgen

La Marzocco's at Bar du Matin

Two of these GB5's at the Bar Du Matin in Brussels!
The coffee is less impressive, unfortunately.

Stumptown New York

You can say a lot about Stumptown.
I think they're more stylish then ever.

Nice clothing, beautiful interior, 2 La Marzocco Mistral 3-group machines, Chambord presses, high ceiling, ACF Marron colored cups and tons of top class coffee beans. Say no more.

20 West, 29th Street (Ace Hotel), Manhattan.
And hopefully an Antwerp Barista reporter soon with a full report.