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