A quick post.
Spent Sunday afternoon in Mark’s place cupping the top five Colombian COE’s from the spring harvest. It was pretty interesting as apparently the #1 scored first as it was considered a perfect representation of what a Colombian should taste like.
I had been under the impression, that as we expose ourselves to all the different collaborations of growing factors from farms across the globe, we are learning that nothing is absolute and that each country is capable of producing coffee’s unlike anything in their region, or even country. So how can Colombia, have a favour profile?
That said, I have cupped far too few coffee’s in my short time in the industry, and so I can only presume that cuppers by trade must encouter many similar coffee’s from the same country. Yet, how long is it now since Colombia stopped blending all their countries greens together? 2 years? I am sketchy on the details here, but its interesting that for a country that only recently allowed their farmers to sell directly to buyers, it can already be labelled with certain characteristics in flavour profiles,..
I’d appreciate clarity on this, especially if I’m working off false information.
Briefly, I’ve now had a chance to taste shots in Artigiano, JJ Beans, Continental , The Elysian Room and Casa del Princhay; all fine espresso serving establishments in Vancouver. However,…I’ve spent so much time in Ireland trying to recreate the espresso flavour profiles I read about online and although successful now and again, I would have appeciated knowing that nearly all of these Pacific North West Cafe’s were using triple baskets, and were pulling straight into one demitasse with naked pfs. Silly me on the other hand was struggling with double baskets, and splitting the shots. (essenially 8g espresso)
So am I behind the game? Should I be encouraging cafes back home to saw all their spouts off, and pull 1oz triple ristrettos? Fecked if I know. But its taking time for me to adjust to the higher dosage here and so I’ll hold off from giving my top 5 espresso in Vancouver just yet.
This post is not really short, and I’m sorry that I siad it was. But I’m not scrolling up just to delete it for you sorry bunch.
Latte art is easy in 16oz ceramic cups.
I am yet to try it in 20oz take away cups, but lets pray that I never have to. If Brad trys to introduce it,..I’ll walk….actually I’ll run. …………..well, no, I never run, but I’ll trot, yes, I’ll trot right out the bloody door!
silly post I know, but its late.