Oriole Coffee just announced their new Yellowbird seasonal espresso blend this Christmas week. Previous iterations of Yellowbird have been a duo-origin blend, Brazilian and Ethiopian, and this new YB follows in its ancestral footsteps. Made up of 20% Ethiopian Sidama, and 80% of a semi-washed Brazilian bean from Fazenda Machado, this YB proves to be another winner in… Continue reading
I followed a link on facebook posted by Espressoparts that coffee blogger Tonx opened up a micro-roastery in an article in LA Weekly by Tien Nguyen. This article is required reading. Yes, I’ve even started a category that is titled “Required Reading”. This category will contain my favourite reads from now on.
The LA Weekly article went on to… Continue reading
I’ve known about Toby’s Estate opening in Singapore a while back. I was highlighted to it by way of jimseven and then Deaton Pigot, who opened Toby’s Estate in New York. Blogging has its accolades. In fact, it was the 1st of only 2 coffee places I went to for job interviews.
The latest CGSG (Coffee Greens Singapore) gathering was held in my humble abode during the time Grand Prix was in town. As usual, the gathering was called up at the last minute. And as usual, the CGSG Gang of Four showed up.
While I used to dismiss the americano as a watered down drink, I’ve grown to appreciate it much more after talking to fellow coffeegeek KS. It is much easier to discern the taste profile of the coffee if one is not used to the intenseness of an espresso. Of course, this intense taste profile comes only with freshness of the bean and quality of the barista and the machine preparing… Continue reading
I apologize for the multiple posts of Brazil Moreninha Formosa, but I just can’t seem to get enough of it. This roast was done at a lower average temperature and for a shorter period.
From Eric’s Thermometer, the pour was started at 200 degrees and ended at 203 degrees. The temperatures are a bit on the hot side as the pour had a slight… Continue reading
The 45 second ristretto makes a comeback with 3rd day Brazil Moreninha Formosa. I’m in seventh heaven. This is my GODSHOT! I can’t remember a finer shot than my previous one a long time ago with eCafe Sidamo. Pronounced DARK Chocolate notes, caramel creamy goodness, long aftertaste I wish could last forever.
While many would balk “45 seconds? Ristretto (restricted espresso)? That’s almost twice 25 seconds – the standard… Continue reading
Roasted on I-Roast 2 Rec 2, stopped with 2 minutes remaining.
Full City to Full City +
2nd day: espresso, slow drip, 45 second ristretto, gorgeous naked flow. Extremely creamy, long aftertaste. Hint of spice, chocolate notes. I think taste will be more pronounced when it peaks later. Will be better tomorrow or day after. Needs more rest. Fantastic RISTRETTO roast. I’m in love! What… Continue reading
I was introduced to Idido Misty Valley when I had coffee at fellow coffeegeek Kai Seng’s place last year. It struck me as a cup full of floral notes. At the time, Kai Seng had blended it with several other beans. I had wanted to buy it straightaway but Idido Misty Valley is a bean that doesn’t stay long on the shelves. I’ve read of some coffeegeeks who keep their… Continue reading
On a lighter note, I caught this with my iPhone as I passed by Starbucks (branch at Shaw Tower) one day:
“To be a Starbucks Roaster,
You need skill, artistry and
a really good watch.”
“We’ve been proudly roasting since 1971.”… Continue reading