Mocha and Java

saturday.3.september.2011

Yesterday was Coffee Bean’s first day at nursery :o( Well, it was more of his first visit to nursery, if I’m completely honest. Husband and I took him over to meet his new Aunty and to check out his new daytime abode, before we send him packing for an entire day. On the bright side he seemed very interested in his new playpen and the other kids immediately claimed his as one of their own. As a matter of fact, a particularly precocious 2 year old demanded to know why he was leaving after only a few minutes. She had to be reassured that Coffee Bean would be back to play on Monday.

While Coffee Bean was examining his nursery Father Dearest was collecting our newest coffee selection: a Counter Culture offering by the name of 1922 Mocha & Java Blend. I’m not sure why they’ve labeled it 1922, but there is certainly nothing old about this Mocha Java coffee! The fresh and fruity notes of dried cranberries are the first to hit the palate and are followed by a rich chocolate and caramel finish. A full-bodied blend that when prepared just right, in my trusty French Press, was an absolute delight to the senses.

I can’t say if the Counter Culture Mocha Java was better than the Dean’s Beans version. Maybe I’ll have to order another batch of that one to compare…

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.

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!