Thai Victory- Doi Chaang

I have reclaimed my French Press!  Last night marked a victory against the pregnancy-induced anti-coffee campaign.   As I was in a very enterprising and energetic mood, I decided to try out one of the ‘Vancouver coffees’, which have been kept waiting in the freezer.   So without further ado, I present Pride of the North, a single origin, dark roast offering from Doi Chaang Coffee.

[The Doi Chaang Coffee Company is a unique partnership between the Akha hillside tribe of Doi Chang Village, located in the Chiang Rai Province of Northern Thailand, and a small Canadian group of coffee enthusiasts. The Thai farming family co-operative cultivate and process 100% Arabica, organic, single-origin coffee beans while the Canadian experts roast, market and distribute the coffee]. http://doichaangcoffee.com/

I got the Doi Chaang beans out of the freezer and took a first sniff- it was okay.  After the beans had a chance to warm up to room temperature I ran them through the grinder and took a second sniff- what a yummy chocolaty aroma.  Then the fresh grounds were hit with the hot water- oh la la...  how delicious the fragrance of chocolate and smoke. What a welcome delight to my coffee deprived senses.  

The Pride of the North is supposed to be a dry-processed bean i.e. the coffee cherries are sun-dried, as opposed to washed, to remove the flesh and skin of the fruit prior to processing the bean.  Sun-dried beans often have a very marked fruity or bright flavour, but I wasn’t quite able to detect that flavour when I tasted the black freshly brewed drink.  What I did enjoy, however, was a very rich, robust, slightly spicy smoky flavour. Delicious!  I thoroughly enjoyed my few sips.  

What an excellent way to restart fresh brewed coffee production!  Husband was delighted and said it was the best coffee he’d had in months!

Roll Again

saturday.4.december.2010

The craving (probably more of a Christmas related craving as opposed to a pregnancy related one) for fresh Black Cake has yet to be satisfied.  I did manage to scrounge up some cake made earlier this year… but I’m ready for the new cakes! To help tide things over, I decided to make another batch of cinnamon rolls.  Little Feet and Little Brother (Daniel) were spending the day with us and seemed quite pleased with this decision as well.  Unfortunately, due to the necessary time lapse for dough rising, by the time the rolls were ready for baking the kids had to head off home.  This did not stop a very enterprising Little Feet from offering to eat the raw, unbaked rolls.  We were able to convince him that it would taste much better once cooked.  I added some extra cinnamon sugar this time and some raisins to half the batch.  It was a hit with the family and with Little Feet and Little Brother who enjoyed their rolls a day later. 

Little Feet’s recommendation for an accompanying drink: PediaSure! 

More Fresh Brew Subs

friday.3.december.2010

Another substitute for fresh ground and brewed coffee taking up residence in my kitchen is the Coffee Singles pack.  The Singles packs include a “teabag-like” bag of coffee grounds which is attached to a tabbed thread.  The bags are brewed pretty much just like a teabag, with some additional dunking necessary.  We’ve had these little sachets around for quite some time now, as Mother-in-Law finds them to be a handy alternative when I’m not around to make a fresh brew.  Husband has been making good use out of the little coffee bags, as well (poor thing).  Both Folgers and Maxwell House produce these coffee-in-a-bag products.  The Folgers is the brand we use more often and, quite honestly, it tastes better.  The Folgers has a richer, fuller taste and produces a more all-encompassing aroma while brewing.  The Maxwell House, by comparison, is quite weak.  Both products require a tip of milk and/or sugar to enhance the flavour.  Don’t be too generous with the milk though, as it doesn’t take much to dilute the flavour of this coffee. Real coffee will be back in the kitchen soon... I hope!

Black Cake

No lattes as yet, but last night Mother-in-law had the house full of yummy scents from the first batch of Black Cake or Fruit Cake or Rum Cake (as my London friends used to call it).  Nothing smells more like Christmas in Trinidad than fruity, spicy rum infused cake!  Unfortunately we didn’t get to eat any cake from this first batch (which technically belongs to Sister-in-law # 5) and will have to wait a couple of weeks for the second set.  Since I can’t enjoy any Ponche de crème this year, I’m really looking forward to some moderately-sized samples of black cake!

I tried to work out what coffee, espresso or latte flavour would best accompany a slice of Black Cake, but I’ve come to the conclusion that the richness of the cake really would be best left standing on its own.  Maybe a glass of Sorrel or Ponche de crème to follow would be best…

Getting there…

As an urge for cinnamon and eggnog lattes came over me yesterday I decided it was time to give the old Silvia a good run through and wipe down.  Poor abandoned Silvia has sat as nothing more than a shiny kitchen decoration for the last three months… maybe even four *shudder*

I filled up the water tank, heated her up and let some water run through the grouphead and steam wand.  I even worked up some steam to really clear out the pipes and finished off by washing and drying, to a shine, the grate and spill tray.  I swear I heard Silvia gurgle its thanks as the water rushed through!

Not to be stood up, the Gaggia also got a bit of a clean out.  In fairness though, the grinder has been used a bit more frequently (at least twice) than Silvia, as I've prepared pre-ground coffee for Husband to use as he desires.  Of course Husband still hasn't been enjoying the taste of fresh ground coffee as I've just been pre-grinding large batches.  Awful!

Anyway, now that Silvia is all fresh and shiny and all traces of old coffee grounds have been removed from Gaggia, maybe I'll get around to whipping up those lattes tonight!

Cinna-Rolls

Christmas is most certainly around the corner.  Malls and homes are all decorated, carols and Christmas songs are being played all day on the radio and, as soon as Husband has written his last two exams, we can put our tree up!  While enjoying the festive music I decided to whip up some cinnamon rolls… although with two hours needed just for the dough to rise, it can hardly be called ‘whipping up’.  It was most certainly worth the wait though! Nothing like the smell of cinnamon and other spices wafting out of the oven to really feel like Christmas.

What’s the perfect accompaniment to the cinnamon rolls? A cinnamon latte, of course!

Prepare one shot of espresso. Add 8 oz of foamed milk.  Top with a generous cinnamon sugar mixture. It’s the Christmas season… extra sugar is allowed!

Light at the end of the tunnel?

Can it really be? Is the self-imposed coffee ban nearly over?


Our Coffee Bean is just about 15 weeks old now, which means lots of good stuff including a big fat welcome to the 2nd trimester and a happy farewell to most of the morning sickness. The smell of coffee is suddenly not so nausea-inducing after all. Yippee! A few days ago, while at my parents house, I even had a few sips of Husband’s coffee. Father Dearest had pulled out a Café Noir espresso for the afternoon caffeine fix. I’d actually had the Café Noir before in its instant form (not bad for an instant actually) and was very pleased with the bean variety. Although an espresso blend, when prepared as a regular brew (café au lait style) the Café Noir carried a gentle, unassuming flavour that was neither overpowering nor too subtle. I would have asked to try my very own cup of the drink but I’m not tempting the coffee gods just yet! I’ll be taking it a little at a time.

Poor Husband

Poor Husband has been placed on a default coffee ban through no fault of his own. He too has become initiated into the ways of the Ovaltine, Milo and Quik. In the first few weeks I did still try to prepare a morning cup of Joe for him and Mother-in-Law but then it just became too much. Mother-in-Law has returned to Nestle instant as a substitute but Husband can’t stand that stuff. He tried Rituals a few times but has not been pleased. In a last ditch effort he requested that I at least coach him on how to make a decent home brew. We’ve had varying degrees of success so far. He’s most definitely looking forward to the day when I can go back to preparing his morning coffee drink. Poor thing… although at least now I know he really and truly did appreciate my coffee!

Paraphernalia

The worst part about not being able to drink coffee has got to be the amount of coffee and related items that I managed to collect over the last two months.  All these goodies lying around, taunting me from a distance and all I can do is watch... and try really hard not to smell! 

My friends who recently got married (the traditional Chinese tea ceremony wedding) returned from Vancouver a few weeks ago bearing coffee bean gifts from two different and very delightful Vancouver roasters.  The entire time I was in Toronto for the coffee and barista course, the Canadians kept raving about the Vancouver roasters.  Have I been able to sample the goodness? No! Instead I’ve had to put those enticing beans into mason jars and lock them away in my freezer.

Father and Mother Dearest have also brought along their temptations.  They recently returned from their European extravaganza (a month long tour of Europe to celebrate their 30^th anniversary) bearing gifts- coffee related gifts.  I’d been itching to get my hands on a Turkish coffee pot or ibrik or cezve for some time now- and they remembered.  My little coffee pot was purchased in no less than an Istanbul market place and now sits next to the Vietnamese coffee filters… Still uninitiated and untouched in my kitchen!

Perhaps the cruelest touch of all has been the bags and bags of European coffee that Father Dearest returned home with.  I’m sure some of those bags were meant for me.  However, upon learning that I can no longer (temporarily) stand the smell of coffee, Father Dearest happily kept the stocks all to himself!  He even appropriated a New England blend that our cousin from Florida had brought for me.

Oh well, at least I still have my Milo and Quik… Whoopee…

Ovaltine or Milo?

I wrote about my wonderful discovery of Cocoa Tea a couple months ago and listed some of the many derivatives and imitators that we drank as children.  Well, I'm now back to those childhood drinks courtesy my ever expanding Coffee Bean. The morning coffee selection of Dean's Beans and Social blends have been replaced replaced by the chocolaty trio of Ovaltine, Milo and Quik.  While certainly not as exciting and stimulating as the coffee blends, the chocolaty trio has at least been a tasty alternative.

I think perhaps my favourite of the three may be the Milo. Half cup to three quarters cup warmed milk, 3 heaped teaspoons of Milo, hot water to top off, stir and drink! Smooth, chocolate goodness in a cup.  Not too strong, not too sweet.  The Ovaltine is prepared in much the same way but requires an extra 4th teaspoon to release a full-bodied chocolate flavour.  Quik is probably the most cost effective of the lot, requiring only 2 teaspoons for a full flavour.  However, Quik is also, by far, the sweetest of the three powdered drinks.  Each spoon of chocolate goodness packs quite a sugar punch.  The malt present in the Milo and Ovaltine also offers a more complex and interesting taste as compared to the Quik.

Anyway, moving on from the PG stuff:
For a real good kick- and a mochaccino of sorts- I'd recommend caffeine lovers add a shot of espresso to any of the aforementioned chocolate drinks.   For a truly decadent drink, top it off with some whipped cream and chocolate shavings.... Yumm!
If you're in the mood for an after dinner coffee cocktail, add a shot of Baileys to a chilled "mochaccino" before topping with the whipped cream.  Enjoy... and have an extra one for me!

…and Back!

Hi guys! Sorry for the prolonged absence.

It would seem that the time has come for Husband and me to grow our own little coffee bean. Expected roast date is mid May 2011. In one of life’s ironic little twists, despite my deep love of and devotion to all things coffee, I haven’t been able to stand the smell of the wonderful drink - at all - over the last couple of months. How absolutely disappointing! I’d even gotten permission from my doctor to go ahead and enjoy my morning cuppa! And as if to rub salt into the wound, my mind had to go get involved in this wicked trick and even going on to coffee related websites made me feel sick! Even my very own blog was nausea inducing! What a travesty!!!

Anyway, now that my Coffee Bean has had her/his first three months to develop, things are slowly getting better. While the smell of coffee still isn’t my favourite (insert long exaggerated sigh here), I can at least once again visit my own blog on a regular basis. It’s going to be very interesting trying to write about coffee that I’m not actually drinking but we’ll see how creative I can be! Keep reading!

Coffee Ice-cream

Mmmm.... coffee ice-cream.  I'll admit, the first time I was told about coffee ice-cream I was pretty sceptical.  I mean, can coffee really be combined with the rich creamy goodness that is ice-cream??? Cold, thick, creamy coffee? That just didn't sound right.  But then I tried Haagen Dazs coffee ice-cream.  Yummy.  There is most definitely a strong coffee flavour but it's not at all over powering. The creamy sweetness reminds me almost of a sweetened caramel latte but better. I've been wondering what kind of desserts I can make with this ice-cream base and once again turned to Daniel Young. In his book, Coffee Love, Daniel recommends a Coffee Ice-Cream Soda.  Pour coffee syrup in a tall glass, add vanilla ice-cream, strir, add some club soda, stir again and top off with a nice big scoop of coffee ice-cream.

It should look something like this: (pic taken from Flickr) 

Yum!!!

Tea Time

tuesday.28.september.2010

Horror of horrors.... I think I've made more cups of tea this past week than cups of coffee!!! It just doesn't seem right.  However, my cups of tea have been pretty tasty in all fairness.  Let's see, we've had some Lipton, some Chai, some English Breakfast and some good old fashioned green tea (good for you but I'm still not sold on the taste).  Ah well, I'll just have to get around to making double the amount of coffee to make up!

Another lazy Sunday

Perhaps I shouldn’t be so hard on myself. Husband and I did wake up before 6:00 am to take Sister-in-Law #1 to the airport. We were back in bed by 7:00 am and never saw the outside of our bedroom until after noon. I had lunch for breakfast and went back to bed. On the more productive side, we did get some exercise done thanks to the newly cleaned up Orbitrek. Now if I could just pry myself off the bed again and get into the kitchen to rustle up some evening cappuccinos!

The Dragon

saturday.25.september.2010

I still have yet to master the latte art rosetta. I’m sure this is mostly due to my lack of practice. Seriously, I just need to find some hours to dedicate to pulling shots, foaming milk and drawing hearts and rosettes! In the meanwhile, I’ve been drooling over professional latte art. Check out this Dragon from Montreal Café Art Java.

The Chorreador

friday.24.september.2010

Happy Republic Day Trinidad and Tobago. Yet another public holiday! I love it. Three holidays over the last four weeks but none in October :o( I’m sure we’ll find a way to survive.

Anyway, on to the coffee. Yesterday I mentioned Café Britt, which specializes in gourmet Costa Rican and Peruvian coffees. Today I figured I’d share with you a picture of an authentic Costa Rican coffee maker- The Costa Rican Chorreador. It’s essentially a wooden hanger and a sock-like cloth filter. I first came across the Chorreador on a website/ blog called “the kitchn”, which is where the first picture is taken from. The second picture is from a website called Travel Muse. 
Finely ground coffee is placed in the sack and hot water is poured in to mix with the grounds and gradually filter out. I imagine clean up is quite a pain! However, this traditional set up is still widely used in Costa Rica and in the homes of Costa Ricans globally.
 
 

Cafe Britt

thursday.23.september.2010

What an evening yesterday! Just as I thought I could start packing up to go home, the heavens opened up and torrential rains came flooding down. I’d love to say that that’s an exaggeration but between the lightening, thunder and flash flooding, it certainly is an accurate description. Faced with a very delayed commute home, Husband and I decided to kill some time at the Hyatt coffee shop/ bar while we waited for the traffic to ease up a bit.

Our barista was a lovely young lady who expertly handled the immaculately kept espresso machine. I couldn’t quite catch the name of the machine, though. Coffee beans were ground on demand, milk was professionally foamed and the machine wiped spotless at the end. Café Britt seems to be the coffee of choice at the Hyatt. Café Britt specializes in gourmet Costa Rican and Peruvian coffees. I had a latte so I didn’t get the true taste of the coffee. However, my latte was absolutely delicious. The crisp notes of the coffee cut right through the creamy milk indicating that the coffee was fresh and well prepared. I guess I’ll just have to go back again to try a regular brew!  

  

Coffee Date

Because clearly the world of single people and dating (at least as seen on Sex and the City) is not crazy and confusing enough, apparently your coffee can factor into this mix as well.   In a study commissioned by men's grooming company, AXE (yeah, the deodorant people), Manhattan women are more attracted to the scent of coffee than any other smell. Since the olfactory senses play a key role in human attraction, smelling like fresh java could actually increase a man's chances of getting a date with a New Yorker.

Hmm…. Whatever happened to freshly bathed, shaven and splashed with a bit of cologne?  I think I'll stick to my cappuccinos smelling of coffee and my men with a dash of Pleasures for Men!

Cocoa and Coffee Tasting

Last night I attended an "Exotic Evening of Cocoa and Coffee Tasting".  This was an event hosted by the Ministry of Tourism to raise awareness of the cocoa and coffee produced by a North Coast village called Brasso Seco.  I had originally expected the evening to feature different types of coffees and cocoas, but the display certainly did not disappoint.

Brasso Seco has been producing some of the finest cocoa for years.  Trinidad is actually home to some of the most delectable and feverishly sought after cocoa produce in the world.  Our cocoa industry, after many years suffering from disease and neglect, is finally on the rebound and the folks at Brasso Seco are doing their part to revive a very profitable and worthwhile trade.

Coffee production, on the other hand, is still relatively new.  Although there are plans to start cultivating Arabica beans soon, right now production is focused exclusively on Robusta beans. Roasting is still a relatively new endeavour as well and the producers have yet to start exploring varying roasting methods and specifications.  The preferred roast level seems to be medium dark but there were no 'burnt' or 'over roasted' notes detectable in the cup.  In fact, the coffee itself was quite full-bodied and flavourful with obvious chocolate notes and a smooth finish.

I'm looking forward to the further development of this fledging industry.  Hopefully the Arabica beans really aren't too far behind!

Stale Coffee

UGH!  It's time for new coffee.  So the odds and ends of the coffee I have left scattered around my kitchen are now well and truly stale.  Of course, some months ago I wouldn't even have known what a difference stale coffee makes.  But I have been edified and now have little tolerance for anything but the freshest!  I used up some beans this morning in the drip machine and was anything but impressed.  Milk and sugar were certainly needed!

Thankfully, I do have a pack of Waitrose in storage (thanks to our most recent English visitor) so I'll be breaking that out for tomorrow's cup! I must fnd some time to order a fresh batch.

Jasmine Tea

saturday.18.september.2010

I think it was Jasmine Tea… actually I have no idea what kind of tea it was.  I really will have to find out.  Last Saturday I attended a mini bridal shower for my friend whose traditional Chinese wedding was this Saturday.  I'd never been to a traditional Chinese wedding tea ceremony before so it was all very new, interesting and exciting. 

  Chinese Double Happiness Symbol

The morning started out quite hilariously with Husband, the Groom and their friends being put through a series of comical games and tests.  Comical for us girls to watch but maybe not so much for them!  Ah well, any groom worth his salt has to prove his devotion to his future wife- and what else are your old school buddies for if not to help you out in your time of need?!  Don't worry boys, we'll try to keep those pictures off of Facebook.

Once the girls were satisfied that the Groom had successfully passed his tests, and a small sum of money had been "negotiated" and passed on, we opened the doors to reveal the resplendent bride and her parents.  With the Bride and Groom reunited, the tea ceremony began.  The couple served each of the Bride's parents tea in beautiful, delicate teacups and received small red envelopes in exchange.  With only the Bride's parents present, the ceremony didn't take long at all. 

The whole party then packed up and headed to the Grooms home where the formal process was repeated with his parents and grandparents.  For this part the couple changed into traditional Chinese wear. Simply stunning!  I can't wait to see the professional photographs.

Lunch was served after the second tea ceremony.  Given that we were all off to the 12 course wedding dinner later that evening, we really should have gone light on the lunch.  But the food was just so good! 

With the benefit of a 3-4 hour intermission before the next segment, Husband and I returned home and had a nap!  Inspired by the mood of the day, upon waking up, our afternoon cappuccino was once again replaced- this time by a cup of tea, of course!

TGIF

friday.17.september.2010

The end of the week has at last arrived.  Thank God it's Friday!  What a better way to spend a Friday evening than having cocktails?  I've been mulling over the coffee based cocktails for a while now.  I'm still not sure I'd like to have my alcohol mixed with my espresso.  Take for instance the Espresso Martini that I mentioned a couple months ago.  It can be prepared as follows:

Ingredients:      
   1 1/2 oz vodka
   3/4 oz Kahlua coffee liqueur
   1/4 oz white creme de cacao (or Baileys)
   1 oz cold espresso
Preparation:
Pour the vodka and Kahlua, creme de cacao and espresso into a cocktail shaker with ice. Shake well.  Strain into a chilled cocktail glass.  Garnish with coffee beans and serve.

 

Espresso Martini!

I've been itching to try this drink but reluctant to invest in all the associated liqueurs.  I'd try it at a bar or something, but what would be the quality of the espresso?  Should I splurge on the cocktail paraphernalia or should I risk some sub-standard espresso? What a Friday conundrum!  TGIF folks!

Perfect Cup’s 100th Post!!!!

*Champagne corks popping*   or rather   *Silvia's boilers whirling*

It's Post 100!!!!! I can't believe I've written 100 of these little snippets already.  I certainly hope you guys are enjoying reading the blog as much as I've been enjoying writing.  There will be many more snippets to come as I have yet to master the perfect espresso or cappuccino.  It seems that every time I get one fabulous drink it takes several others before I can repeat the feat.  But the fun is most certainly in trying. 
I've been more fortunate in perfecting my French Press brewing technique and have produced some stunning black coffees, which were able to boldly stand on their own with no added flavour enhancers (milk and sugar). Apparently I've also been whetting the appetites of my family, friends and readers from across the globe: Canada, the United States, the UK, Japan, St. Lucia and right in Trinidad and Tobago.  Your comments and suggestions are most certainly appreciated.  I'd appreciate some fresh roasted beans from your respective countries as well, thanks  ;o)  Similarly, I look forward to preparing a fresh cuppa for you when we next meet.
Anyway, I compiled a short list of some of my favourite posts from this first 100.  It's a great catch up for those of you who weren't following from the beginning and a quick stroll down memory lane for those of you who've been here since May (oh so long ago).  Happy Reading!

                     

Silvia has arrived

Cappu-chinky???  

Manic

The Notary Public

Mobile Cup

Cocoa Tea

Esmeralda Tasted

By the way, who's coming over later to celebrate with some cappuccinos???!!!      

Cappuccinos or Lattes…

The Silvia was returned to use last evening, thanks in part to an impromptu visit from the parents.  Father Dearest usually does not pass up the offer of a Silvia made cappuccino.  Unfortunately for him, the milk didn’t quite get the required level of microfoam so his drink was more of a latte.  Husband’s drink fared much better, with some velvety microfoam that allowed for a slightly deformed heart.  Clearly my prolonged absence from Silvia’s side has resulted in some skill deterioration.  This will soon be remedied! 

Moka Pot Latte

monday.13.september.2010

I'm warming back up to the Silvia.  However, I decided to pay a little attention to the Moka Pot first.  I pulled out the Dean's Beans Italian Roast Espresso again (such a deliciously well-balanced blend), ground up the beans, filled up the Moka Pot and put her on the stove.  In another pot, I mixed together some full cream milk and some semi-skimmed (gotta watch that figure!)  I got the milk to a mild, foamy boil then poured it into the mugs.  Each mug was topped off with about 3 ounces of Moka Pot espresso.  Admittedly this was no Silvia processed cappuccino but it was still rich, foamy and delicious!

Blending

sunday.12.september.2010

I thought I would have had loads of time to catch up on my cappuccino practice over the long weekend, but I was wrong.  There was simply too much socializing and sleeping to catch up on as well! While I may not have entertained the Silvia over the weekend, I did try brewing up some different coffee bean blends.  I mixed a bit of the half and half, light and dark Full Moon with some of the Italian Espresso Roast.  What I got was a complex, extremely full-bodied, chocolaty brew.  For all its richness and intense flavour, the finish was still smooth with no hint of bitterness.

Massala Coffee

House of Jaipur was the site of today's afternoon coffee and my friend's mini bridal shower.  House of Jaipur is a beautiful little Indian store and teashop.  Guests can browse through gorgeous jewelry, clothes, home accessories, handbags and furniture before retiring to any one of several unique and eclectically decorated tea rooms.  HOJ offers a stunning variety of specialty teas and Indian appetizers and snacks.  I'd tried several of the teas before so decided to try the Masala Coffee this evening.  It was fabulous.  

This milky coffee is spiced with cardamom and clove, among other spices.   The milk wonderfully complements the coffee rather than detracts from the taste.  The spices come through in each and every sip but no one spice overpowers another. A wonderful alternative to a Saturday Silvia cappuccino!   

and We're Back!

I can't believe it's Friday already! Happy Eid to all my Muslim friends celebrating today. I love public holidays! Husband and I will be off for some tasty treats later this evening and will be having some sawine later instead of our cappuccinos.

'B' day has come and gone, so now my life has returned to some semblance of normality. Thank goodness! This morning I brewed up another fantastic batch of the Dean's Beans Full Moon to welcome the morning. (Well... technically it was to welcome the afternoon, as I didn't quite make it off the bed until 11:30).

I've got a long list of drinks I'd like to try over the next few days including some Vietnamese coffee, a Godiva inspired hazlenut surprise and another iced latte. Keep tuned!

Mmm… chocolate

Snickers, KitKat, Lindt, Oreos, Cadbury… I need to get back to regular working hours!  These coffee deprived late evenings and nights have forced me to consume untold amounts of chocolate calories.  Need to get a fix from somewhere, after all.  Two more days then it's back to normal. Poor Husband has been just as neglected as Silvia.  He's turned to the cakes.  Don't worry loves of my life… I'll be back soon.  Even if I'll also have to apportion time to my new best friend… the treadmill!

All done...

sunday.5.september.2010

Husband and I shared the last of the Esmeralda yesterday morning. So sad. Such precious few beans… such fantastic flavour. Maybe next year when it's in stock again we'll revisit the wonders of that Geisha bean.

Date Night

The Coffee Powers-that-Be worked a miracle last evening and arranged for me to get home by 5 p.m.  Wonder of wonders.  Being a loyal and atoning barista to my poor neglected Silvia, I went straight to work on the cappuccinos.  The Dean's Beans Italian Espresso Roast was pulled out and a chilled box of full cream milk was opened.  While Husband got a delicious soup boiling away, I warmed up Silvia and put the beans to grind.  Silvia's and my date night had been pushed up!

Such a darling machine.  I was rewarded with a near perfect double shot, which I split into two for the cappuccinos.  Even the Milk forces were with us.  I pulled out my 12 oz pitcher and got some beautiful foamy milk that helped produce two little hearts.

Oh Silvia, how I missed you!

Caffeine Content

As I continue in my battle against the budget numbers and as I see my home and bed less and less, I decided to look up which sources of caffeine provide the highest levels of stimulant.  Here's what I found:
A cup of drip brewed coffee has about 115 milligrams of caffeine, an espresso (and percolated coffee) about 80mg, while instant coffee has about 65mg of caffeine. Decaffeinated coffee is not totally caffeine free, containing about 3mg of caffeine. An 8oz can of Coca-Cola has about 23mg of caffeine, Pepsi Cola 25mg and Mountain Dew 36mg.  Tea has about 40mg of caffeine, while an ounce of chocolate contains about 20mg.

Data from: http://didyouknow.org/coffee/

Moral: Stick with my brewed coffee in the morning and eat more chocolate!

It’s a hard life… relatively

wednesday.1.september.2010

Since when did I start working long hours and weekends too?  I'm not sure my system can quite handle this shock.  Ah, the joys of working in Finance during Budget season. Thankfully "B" day is next Wednesday and all these tiresome fiscal policies, measures and numbers will be over. 

Poor Silvia must feel like an abandoned child right about now.  I haven't pulled a single shot in over a week!  My mornings have been too rushed to dedicate the time and care necessary to produce yummy espresso; and my nights have been… well… good only for a quick shower and bed!  I've even turned to Pepsi for afternoon caffeine pick-me-ups… sad… especially as I prefer Coke. Oh well.

Don't worry Silvia… September 8th … you and me have a date!

Full Moon

Happy Independence Day Trinidad and Tobago!

I’m on to the 5th and final of the Dean’s Beans coffee blends. It most certainly is time to order a new batch of beans. Anyway, the Full Moon is a South American blend made up of light and dark roasted beans. Another full-bodied blend. Smooth finish. Fruity tones. Chocolaty/ Nutty notes. The poor thing is being tasted immediately post Esmeralda so it really wouldn’t be fair to compare! However, it’s not a bad brew at all and made for a lovely afternoon pick me up on this fabulous public holiday!

Esmeralda Shared

monday.30.august.2010

Being the good daughter that I am (parents roll their eyes here), I gave a small jar of the Esmeralda to my folks to try out. I also left Father Dearest with explicit instructions on how the beans should be ground and brewed to release the optimal flavour. I don’t know if he followed my instructions but I did get phone calls from both Mother and Father to discuss how great and different the coffee was.

Mother-in-Law had her cup yesterday and was also quite pleased with the Esmeralda. Brother-in-Law #4 (Sister-in-Law #4’s husband) had his Esmeralda to go but thoroughly enjoyed it. It’s a hit…. No surprise there. Just a few cups left to be enjoyed.

Esmeralda Tasted

The long awaited first taste of the Esmeralda... Was it everything that was promised?  Did it take me to new heights of coffee nirvana?  Was it worth all the effort? Oh yes, yes and yes!
I spoke about the delightful smell of the coffee yesterday (and that was just from opening the can).  When I opened the bag that actually held the beans, it was like taking a deep breath from the depths of a floral bouquet, with some coffee in the background.   What a sweet aroma for a coffee bean.  The sweet mustiness of Jasmine and honey bounced off the delectably discreet notes of lavender and intermingled with hints of cardamom.  Absolutely divine and unlike anything I've ever smelt in coffee before.
I couldn't bear for the taste of this coffee to be ruined.  Extreme caution was needed to proceed.  I purged the Gaggia's burrs with a few of the Esmeralda beans and then I ground just enough coffee for two cups.  I set the stopwatch on my phone and timed the vital 'cooling' minute after the kettle switched off.  I had my measuring cup at the ready and carefully checked the appropriate amount of water.  I poured the water over the grounds in the French Press, gave it all a quick stir and covered.  With my stopwatch set for three minutes, I watched and waited.
At the very moment the stopwatch beeped I carefully lowered the filter of the French Press, separating the now spent Esmeralda grinds from the liquid gold.  I poured out two servings, held my cup and took a moment to enjoy the aroma.  Every scent that had emanated from the beans was now magnified tenfold.
The moment of truth had arrived.  Time for a taste.  "Fragrant" and "light" were the first two words to enter my mind as the Esmeralda tickled my taste buds. "Sweet" and "full-bodied" was the next pair of adjectives.  I never thought I'd think of a coffee as light and full-bodied in the same sip.  But there it was, the richness and aroma of coffee with the lightness and fragrance of a tea.  Surreal and utterly delicious.  I treasured each and every sip of my Esmeralda, surprised each time by the absolute lack of bitterness.   The Esmeralda was unlike anything I've ever tasted before on my coffee journey.  The hype is justified. 

Nestled in the travel box

Esmeralda chilling by the Silvia

Waiting... 

My first cup! Yaay!

It's Here

It's here! It's here! It's here! I touched it! I smelt it too!

The Esmeralda has arrived.  In fact, Husband collected the box from the couriers this morning.  He had just dropped me off at my office and was heading to his, when the couriers called to say they were on their way to make the delivery.  He cut them off en route, got my package and swung back to my office to show off the goods.  It was well worth the drama. 

The scent that wafted out as I opened the box was simply enchanting.  There was none of the usual overpowering heavy chocolate and coffee aroma.  The fragrance was gentle- a light and teasing mix of coffee and flowers.  Nestled in a corner, inside the box, was a cute little coffee can, with the Hacienda Esmeralda Special Microlot label.  I will post pictures later.

After spending a few minutes in silence with the Esmeralda, I re-packed the box and left the treasure in Husband's capable hands.  See you this evening Esmeralda. There'll be a cuppa you with my name on it!

Milk Wars

I've been using some fresh cow's milk from a local farm over the last few days.  It tastes pretty good but there are no markings on the bottle to indicate whether the milk is full cream, skimmed or semi-skimmed.  I'm thinking it's probably full cream. I also can't tell if the milk is pasteurized or ultra-pasteurized.  What I can tell is that it hasn't been providing me with good micro-foam for my cappuccinos! Even the long-life boxed milk provided a better starting point for velvety foam. Ah well, the espresso still tastes pretty good, even if I've been having to settle for lattes instead of cappuccinos.
           
Esmeralda update: The coffee has arrived in Miami and is being processed for shipment to Trinidad!

Italian Espresso Roast

Of the 6 bags of Dean's Beans that I ordered, one was an espresso blend.  The Italian Espresso Roast was the star of this evening's cappuccinos.  Chocolate was most definitely the strongest flavour note present in this very darkly roasted  blend.  Not a bad espresso at all, but I must admit that I still  prefer the People's Daily from Social.
As we're on the last bag of espresso, replacements should really be ordered soon.  I'll probably try out Caffe Fresco (from Pennsylvania).  I hear their Brazilian Dattera is quite a winner!

Esmeralda update:  The bag is on its way out of North Carolina, heading south towards Florida.

Roasted and Shipped

Got an email from Counter Culture this morning. The Esmeralda has been roasted and is now in transit to yours truly. I haven’t been able to pull up the coffee’s exact location as yet but that info should be available shortly. Keeping my fingers crossed that I’ll have the beans in my kitchen by Friday afternoon.
Check out this New York Times Blog on the Esmeralda: http://tmagazine.blogs.nytimes.com/2010/05/26/ristretto-hacienda-la-esmeralda/

Of Cocoa, Rituals and Watermelons

sunday.22.august.2010

I've had a rather dry weekend by my coffee standards.  I actually did not switch on the Silvia even once this whole weekend! Shocking!  In all fairness, I was hardly home Saturday and Sunday, having lots of weekend chores to catch up on after being away for the last two.

Saturday was blistering hot.  I found myself in the mall, walking around, slightly hungry and craving a sweetness fix.  Bad combination! Then I saw it… the Rituals kiosk.  While I'm no fan of the coffee, their chiller is quite a seductress.  Yes I know it's just sweet powdery nutritional nothingness… but the caramel latte chiller is really yummy! I did ask them to hold the whipped cream.  Ah well, we all have our weaknesses… even Husband deigned to share the drink with me.

Later that afternoon we were visiting Husband's friend, T and had cocktails.  T is currently roasting her very own coffee bean so couldn't partake in any of the alcoholic merriment, but that didn't stop her brother from showing off his mixologist skills.  Husband and I were treated to a fabulous Vodka, raspberry and orange drink ironically called a Watermelon. It tasted so good we returned the next day for more!    

Sunday night hot drinks, I suppose, should be caffeine free… something about getting to sleep at a decent hour on a work night.  Tonight, therefore, although we would rather have had some Moka Sumatra, I decided to make some Cocoa for Husband and myself.  Unfortunately I didn't have the ingredients or the patience to attempt a re-creation of last week's Cocoa Tea, so we had to settle for regular cocoa powder.  However, with the right amount of cocoa, milk, water and honey I was able to create a delightful bedtime treat.  If only we still had a bottle of Baileys in the house…

Be the Coffee Bean

friday.20.august.2010

Some days are just tough and a little motivational pick me up can go a long way.  Ever since I was given this 'lecture', several years ago, I've always come back to it when faced with a problem or difficult situation.  Hope it brings a smile to you too. There are several versions of this story online. However, here it is as told to me when I needed it.

"What happens to a carrot when you boil it?" He asked.
"The carrot goes soft." I said.
"And what happens when you boil an egg?" He asked again.
"You get a hard-boiled egg." I said.
"But what do you get when you boil a coffee bean?"
"Umm...  coffee?" I answered, a little hesitantly.
"Yes. You get coffee. But the hot water does not make the coffee bean soft. It does not make the bean hard. The coffee bean keeps its form and shape under pressure and turns the water into something fragrant, delicious and beautiful."

Don't let a difficult situation get the better of you.  Turn your problems into opportunities… Be the Coffee Bean.

Esmeralda on the way…

The deed is done.  The Esmeralda has been ordered.  I think my hand shook when I finally clicked on the "order" button.  The Coffee is scheduled for roasting next week Monday and should be shipped the same day.  So by next Friday or the following Monday I should be able to enjoy the unique floral brew of the Hacienda Esmeralda. I'll be tracking shipment schedules everyday next week!

Afternoon Break

Don't you just hate that afternoon slump?  You know, that time after lunch when the food has been eaten, digestion kicks in, your office seems to be a few degrees warmer, drowsiness takes over and home time seems way too far away! 
Seriously, the Spanish got it right with the afternoon siesta.  I think I'd be a whole lot more productive if I got to take a few Zs mid-afternoon.  But until I decide to move half way across the world (again) I'll have to settle for some strong afternoon coffee.  All I have to do is reclaim my one cup French Press, settle for some pre-ground coffee and I can have a decent pick-me-up every afternoon!

Moka Sumatra

Father Dearest high jacked the last of the Moka Java beans.  I guess this is okay as I did forget to send him a portion of the Mexican Chiapas.  Anyway, Bag 3 of 6 of the Dean's Beans consumed.

Last evening I opened up Dean's bag number 4: Moka Sumatra.  Like the Moka Java, the Moka Sumatra is a full-bodied smooth blend.  The overriding notes are rich, sweet and chocolaty, with a hint of vanilla essence.  The Moka Sumatra does not have the bright acidity of the Moka Java but its dark roast does present a more than adequate bite.  The silky smooth chocolate finish of this blend made a delightful cup with no added milk or sugar.

 

Cocoa Tea

Growing up, most of us Trinis would have heard or used the terms "cocoa", "hot tea", "chocolate", "tea" or "cocoa tea" to describe our caffeine-free breakfast drink. Others would have identified the sweet, hot morning drink by brand name such as "Milo" or "Quik". At my house it was prepared in individual cups and we called it Milo. At my Aunt's house it was prepared in a small pot and called Tea. Either way, I realised this weekend that I never really had a cup of traditional Cocoa Tea.

I spent the weekend exploring Trinidad's beautiful north coast with Husband and my parents. We drove along narrow, winding roads with deep green forested mountains on one side and sparkling blue waters on the other. When we weren't driving, swimming or sightseeing, we were being fed king sized meals by Kay, whose guesthouse we called home for two days. Delicious is a word that cannot begin to describe how good the food is there. Hearty breakfasts of fruit, bake, saltfsh, fish broth, vegetables and granola were delightfully feasted upon on Saturday and Sunday and sorely missed this morning.

Thanks to Mr. Coffee and the French Press, we did enjoy a pre-breakfast cup of Moka Java both mornings. However, it was the Cocoa Tea that was the star of this weekend's hot beverages. To make Cocoa Tea (I'm told) you start with a block of local cocoa, which is grated into fine bits. Spices and bay leaf are added to the bits and sometimes sugar too. The mixture is boiled until the cocoa has more or less dissolved. Then it's ready to serve. Cocoa Tea may not look like a drink fit for kings, especially with the cocoa oils floating atop. However, the taste is simply heavenly. The cocoa and spices mixed together create a most enticing aroma; and the splash of flavour on the tongue leaves you wanting more. I'd take that any day over the Cadbury's!

Farewells

Husband's Friend has returned to D.C. after spending just about three months in Trinidad.  In that short time I managed to convince him that Coffee, prepared the right way, is good!  He had more or less given up the beverage a few years ago and was a confirmed 'tea person'.  Spending time at our house, however, he most certainly got back into the coffee habit.  I made sure to send him off with a People's Daily cappuccino and a Moka Java French Press brew.  Don't worry Husband's Friend, there are lots of great independent specialty coffee shops in your area to fill the coffee void.  Keep on drinking!

 

On another note, we're bidding a very very temporary farewell to the burr grinder again this weekend.  While Husband and I celebrated 1 year of marriage last week, my parents celebrated 30 this week!  We're off for a beach weekend with them and will once again be relying on Mr. Coffee's blades.  I really should get a more transportable burr! Ah well, I'm sure the outstanding taste of the Moka Java will stand up to the test.

Esmeralda

Counter Culture has Hacienda Esmeralda Special Microlot coffee available!  Next roast date is August 23^rd and orders are being accepted now.  The Esmeralda is supposed to be absolutely fabulous and unlike anything else available, even in the specialty coffee world.  It's made from 100% Geisha beans, which is one of the most unique coffee varietals. This coffee is grown in Finca Hacienda Esmeralda in Boquete, Panama and has dominated every competition and auction in which it was entered over the last few years.  Only the best coffee cherries survive the hand picking and sorting process.  This ensures the superiority of each and every cup of Hacienda Esmeralda coffee.  Loaded with floral, jasmine and honey notes this truly is a unique coffee.  So unique, it is considered the star of Michaele Weissman's book God in a Cup.  (As a side note: God in a Cup is a fantastic storytelling introduction to the world of specialty coffee).

Of course, this kind of excellence comes at a price.  Some microlots of Esmeralda have sold for over $100 (USD) a pound!!!  The specialty coffee shops that sometimes sell this bean, can ask for anything from $12 to $35 (USD) for just one cup of the brew.

Perhaps it's all just hype, but I'd really like to try this coffee for myself.  Counter Culture's price isn't too bad…  Hmm… maybe I'll give up new shoes for a month or two! ;o)

Moka Java

The Mexican Chiapas blend is all done. Bag 2 of 6 consumed. Today we were onto the Moka Java- a delightful blend of Sumatran and Ethiopian beans. This one may be my favourite Dean’s Beans bag yet! The fruity, winey notes of the Ethiopian sharply cut through the earthy, smoky tones of the Sumatran. This was another full-bodied cup with a smooth finish. The Moka Java really is a coffee that can be appreciated across a wide spectrum of palates. Maybe that’s why Mocha-Java (traditionally a blend of earthy coffee from Java/ Sumatra and fruity coffee from Yemen) is the world’s oldest and most famous blend!

Social Strikes

Just finished a beautiful cappuccino made from the Social beans.  Sister-in-Law #1, who says she doesn't drink coffee, even agreed to try one.  No added sugar and she loved it.  The power of good beans and a trusty little machine!  Now I've got to figure out another tasty espresso dessert treat for her.  Susan Zimmer to the rescue on that one!

Home Again

sunday.9.august.2010

Back from vacation and back to my beautiful Gaggia burr grinder. I must not discredit Mr. Coffee, however. Husband and I did enjoy our freshly ground Mexican Chiapas courtesy Mr. Coffee’s blades. There was the expected over-extraction and slight bitterness in each cup, but that was easily masked with the addition of some Half and Half. Of course, these slightly bitter cups were still 100 times better than the Folgers from the hotel restaurant. I need to start some kind of campaign to get our hotels and restaurants to serve premium coffees!

Anyway, here are a couple ‘vacation coffee’ pics. 

Grinder Dilemma

I think I’m starting to become obsessed with my morning coffee… well… a little more obsessed. Husband and I are going away this weekend for our first anniversary. It’s been a happy, fun year… and we’re looking forward to the many more to come.

 Coffee has been part of the fun this year, especially as we tried to fit numerous pieces of coffee machinery and accessories into the kitchen.

Therefore, one of the first thoughts to cross my mind, after confirming all the weekend plans, was “How best to make our morning coffee?”

I know the hotel will have something in the room but at home we have several bags of beautiful, freshly-roasted, divine beans from which to choose. I’m not settling for any old hotel leftovers! The Dean’s Beans and the French Press will most certainly be traveling with us.

 Next issue, we like our beans to be freshly ground and to the most appropriate size. I can’t take the Gaggia with us (only because I refuse to become that obsessive… yet) so we’ll have to settle for the portable Mr. Coffee blade grinder. Mr. Coffee is not very efficient and does not produce a consistent grind size. The tinier bean bits will, therefore, end up being over-extracted and this will lead to some bitterness in taste. See why good, consistent grind size is important?! To compensate for this we will be traveling with our own box of Farmland Half and Half. I really hope there’s a mini-fridge in the room.

Time to pack. Let’s review:

• French Press… check
• Mexican Chiapas… check
• Mr. Coffee grinder… check
• Half and Half… check

Oh yeah, there should still be some room left to fit clothes, shoes and bath suits… somewhere!

 

2 of 2

Opened the 2nd (and last bag) of the People's Daily this afternoon.  Tastes so good... but so sad that I'm on to the latter half of my stocks.  I need to figure out a faster, more convenient, less costly way to get the fresh Social beans to my house! Is that asking for too much? It probably is.  At least I still have the Dean's Beans espresso blend to look forward to before re-ordering.

Coffee Forum

Perfect Cup has been linked! The co-administrator of Coffee Forum (see website description to the right of this page) requested a link exchange with Journey to the Perfect Cup. Apparently this blog was seen as a potential useful resource for Coffee Forum users. I’m very excited! Go check out Coffee Forum for yourself. They’ve got lots of great info for those of you getting hooked on good coffee.


On another note, after a few trying days of hopeless latte art hearts and rosettas, I finally got another one this evening! More impressive, at least to me, was that this heart was achieved using full fat boxed milk. Usually it’s easier to work with full fat fresh milk. Enjoy the pic.

Millennium Mochacinno

Sister-in-Law #1 comes to visit from Thursday. Sister-in-Law #1 says she does not drink coffee and that I’ll have to come good to entice her or figure out some tasty alternative. I think Sister-in-Law #1 needs to have a taste of a good cappuccino. She is, after all, the reason Silvia is even in my possession. If you ever need to pack large items but have limited space, give her a call. Somehow she managed to get Silvia and Gaggia into suitcases and well within weight limits. Santa’s packers ain’t got nothing on her!

Anyway, in honour of the impending visit I’ve started practicing some alternative drinks. These drinks will still contain some coffee/ espresso but in lower quantities. Today’s alternative drink was Susan Zimmer's Millennium Mochaccino. The drink starts with hot, fresh espresso. (I pulled the poor neglected Moka Pot out of storage for this one). Unsweetened chocolate, water, sugar and cinnamon are added; and the mélange is gently simmered until the chocolate is completely melted. To complete this calorie heavy splurge, a healthy dose of whole milk is added for colour and creaminess. You can top the Millennium Mochacinno with whipped cream if your heart so desires and your waistline is objection free. I topped mine with foamed milk and a cinnamon stick!

Taste: rich and creamy but not overpowering, lightly coffee flavoured and not too sweet. The cinnamon aroma and flavour added a calorie-free pinch of decadence. I definitely prefer this drink over the über-rich and creamy Bicerin.

Sister-in-Law should be pleased.

Oh Moka Pot I have not forgotten you.

Faithfully bubbling away

  Finished product       

Finished

Mexican Chiapas

I used up the last few beans from the Uprising last night to pull a ‘detergent rinsing shot’ after the backflushing. Bag 1 of 6 consumed. This evening I opened up the wonders of another Dean’s Beans offering: “Mexican Chiapas”. This blend is a single origin, I believe, from the Mut Vitz cooperative (a community in resistance in Mexico). It is, like the Uprising, a very smooth blend. Unlike the Uprising, however, it’s a low acidity, medium-bodied blend. Great flavour but I did miss the brightness and bite of the Uprising. No added sugar necessary but a tip of milk did enhance the flavour.

Flush Out

Instead of pulling shots this evening I decided to give Silvia a good clean out. In addition to the thorough rinsing, wiping and scrubbing that Silvia undergoes after each use, she should also engage in a process called backflushing every couple of weeks. Here is where we pretend to forget that I’ve owned Silvia since May. Today was the first time I conducted a backflush on my machine. Not being a very techy person, I am always reluctant to play around too much with my electronic gadgets and appliances. After finally getting the backflush over and done with, I realise my fear was unfounded. Poor Silvia could have been flushed out weeks ago!

Process:

Backflushing is essentially a backward flow of water through the machine.  A blind filter (poreless filter- or plastic insert) is put into the portafilter to prevent water from running through as it normally would.  Special detergent is put into the blind filter, the portafilter is locked into place and the machine is switched on.  5 seconds on, turn off, get the phoosh and puck of the backward flowing dirty water, and repeat 5 or 6 times.

Being in a gadget-inspired adventurous mood, I decided to attempt filming this process (or parts of) on my new BlackBerry.  Filming was the easy part.  Getting the video off the BB and onto the computer and then onto  this Blog was an entirely different matter!  The trials and tribulations I bear for the sake of blogging-  such a martyr  ;o)

Anyway, have a look at my video clip but please do bear in mind I’ve got a loooong way to go in the video arts discipline.  By the way, that Folgers Coffee container you’ll see in the video... it’s an old container I use to store my fresh beans.  No pre-ground Folgers for me thank you!

To shed a bit more light on the Silvia cleaning process, I’ve also included a YouTube clip from SeattleCoffeeGear that shows the backflushing process in more detail.  Watch and be enlightened. 

Caffeine is better!

Coffee And Your Handwriting
German scientists from the University of Regenburgh's Department of Experimental Psychology found evidence to suggest that the caffeine content in coffee could improve handwriting. Researchers gave subjects 3.0mg and 4.5mg of caffeine as well as placebo pills. They found that the group that was given the highest dose, the equivalence of 2-3 shots of espresso, showed marked improvement in handwriting speed and fluidity. The findings suggest that psychomotor skills may benefit from a bit of caffeine. If you're scribbling chicken scratch, as opposed to readable notes, maybe you should take time out for a coffee break.

 

Heart Health
Contrary to conventional wisdom, consuming coffee may be good for your heart. According to findings, presented at the American Heart Association's 50th Annual Conference, people who consumed one to three cups a day reduced their risk of being hospitalized for cardiac dysrhythmia by 7%; drinking four or more cups a day lowers risks by nearly 18%.The study followed more than 130,000 people and found similar risk reduction associated with drinking coffee among a number of groups including: men, women, Caucasians, and African Americans. Time to warm up the espresso machine and drink to good health!

Articles courtesy Whole Latte Love: http://www.wholelattelove.com/articles/coffee_factoids.cfm 

 

 

Decaf... but Why?

Images taken from:

image 1: http://auburncoffee.com/news-updates/page/2/
image 2: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPX5V4Nho4nxd12ncY52ngnRUO7mf0AUS8ik37pXPnS_pJ1DLQg911rTmdaL3tthazpHylsSYJBLFlW2VNkA4XGphgFRLVYzg6cf6W9s64LMb__goNWLzDLkI1mQkDTYOh73RyCPT2wcs/s400/decaf-coffee.jpg

Busy Cup

Perfect Cup was open for business yesterday evening- or so it seemed.  We had a steady stream of delightful visitors to our home who were all happy to try some coffee.  I served up 5 cappuccinos (made from the People's Daily) and 2 fresh brews (from the Uprising). Great practice for the shop indeed! I only wish I had gotten more latte art hearts into those cups.  Final Verdict: Everyone was pleased with their cup.  Proof: No one added any sugar!

Uplifted

A good night's sleep + excellent fresh brewed coffee = One very happy, super refreshed person.

Even LaLa was inclined to indulge in some Uprising this morning.  She came for a "little taste" and then tried to take my coffee mug to finish it off!  I guess the power of the fresh brew transcends all ages.

Zzzz…

“A day without coffee is sleep.” I read that somewhere a while ago and after going a day without coffee, I most definitely agree. Actually, I’d like to embellish that statement… “A day without coffee is like death!” Today was Little Feet’s 3rd birthday party and Husband and I had undertaken cake duty. After baking three sponge cakes yesterday, we had to frost them all (in keeping with the party’s construction theme) this morning. A belated wake-up time led to some minor delays and a lot of flustering around the kitchen. No time to make morning coffee. By mid afternoon the cake was finally taking shape and was ready to be shipped off to the party. We got ourselves ready, piled everyone into the car (including LaLa who is visiting from St. Lucia for Little Feet’s party) and packed the cake to go. We forgot to make afternoon coffee.


I was like the living dead by this time. No coffee in my system and no chance to get a cup. I thought for sure I’d make a quick, not too strong cup when we got home after the party. But the clogged kitchen sink demanded a trip out to SuperPharm for a bottle of DrainO. I gave up on the coffee. I don’t even know how I’m still awake… barely awake though. First thing I’m doing in the morning is making myself a big pot of Uprising!

Mobile Cup

saturday.24.july.2010

Perfect Cup was on the move last night. Husband, Sister-in-law #2 by Seniority (Husband has 5 sisters), the French Press and I went out delivering coffee to those in caffeine need. Our ammunition: the freshly ground Dean’s Beans Uprising blend- a smooth Vienna-roasted blend of Bolivian, Nicaraguan, Peruvian and El Salvadoran beans. Armed with several mugs’ worth of supplies we marched off to Sister-in law #4’s house, where friends and family were preparing for a Clothes-ing Down Sale. The Uprising was a welcome addition to the preparations.

The aroma won over the troupes immediately but the real test was in the taste. Uprising is not shy on flavour. It’s a bold, hearty, full-flavoured blend with just a hint of chocolate. It is most certainly a smooth brew. The troupes noticed the smoothness immediately. A few had their coffee black, a couple with only a tip of milk and others did add milk and sugar but in far less quantities than their usual. Mission Accomplished!