Tuesday, August 24, 2010
Presentation and Culinary Experience
What is an amazing steak if the chairs are uncomfortable? Is the coffee just as good if the mug has smudges on it?
In every aspect of the culinary industry there are inherent expectations for certain items - beer and wine will be served in the appropriate glass, you will get a steak knife for your perfectly cooked and prepared meal. Coffee is no different except that the expectations aren't there yet, I don't think. This is one of many aspects of the coffee industry that need to grow if we expect the general public to accept and truly understand coffee as it should be - a unique and exciting culinary experience.
One way to increase expectations and create a quality experience is through presentation. The reason you are willing to go to a nice restaurant and pay $30 for a steak, green beans, potatoes and a glass of wine is because of perceived quality, among many other things (of course the steak tastes great!). I think there is very little perceived quality with coffee, because 99% of people grew up only knowing coffee as something pre-ground that comes out of a tin can.
Last month Kaldi's changed up some things for our traditional drink menu. We now serve all traditional drinks on a large plate with sparkling water, spoon, coffee and a little chocolate covered coffee bean (its a nice treat after your espresso). I've received a ton of positive feedback from customers who were already ordering from our traditional menu, we've also seen an increase in traditional menu sales. People see the presentation and are intrigued because they've never seen coffee prepared this way before. We have to raise expectations for coffee experiences otherwise it might as well be stale coffee from a tin can.
By presenting coffee in a way that you would be presented any other high end culinary experience you are giving the customer a greater expectation of quality. Sure the tulip art on a cappuccino doesn't actually matter to the taste of the drink, but it shows that the drink was made with attention to detail, with care. It raises the bar as to what the customer should expect when they order a cappuccino, it raises the expectation for coffee experiences.
Tuesday, August 10, 2010
Coffee Consumption II
Espresso is the best. Oh how things change.
We've got some espresso roast of El Salvador San Eduardo in the cafe, come by and let me pull you a double. It's delicious.
Maybe you've noticed too, it's hot out there, and the less hot liquid the better.
With that said I still love brewed coffee, and I want to drink more of it. I added an Aeropress to my home set-up a few days ago, tinkering around with brew methods and have been enjoying this one so far. It's a really nice brewer and I'm looking forward to getting some different recipes for it. Would like to get better results from finer ground/shorter steeped brews than I have so far.
Back on topic, coffee consumption for the the last 40 days. I really stuck to the new seasonal coffees at Kaldi's this month with the exception of some Honduras from Intelligentsia.
Monday, August 9, 2010
FoaMMMM
So I've been skimming the tan foam and fines off my press for awhile, but never did a taste experiment to see the difference between a press that was left in tact, and one that was skimmed. So last week I did a blind taste test with five baristas from Kaldi's and one from Dunn Bros. I used Kaldi's Guatemala San Pedro, the reason I chose this coffee is because it is one I am very familiar with. I wanted to use a coffee that I knew the profile of, so that I could be sure I brewed the coffee exactly right, and so it would be easier to taste small differences in the brew methods.
I prepared both presses exactly the same: 18oz water, 30g coffee ground as coarse as possible. Combine in a press and stir the bloom after ~30 seconds, stir again at 4 minutes. One press I then covered and left alone, the other one was skimmed with a spoon taking out all the tan foam, gasses and fines from the top while trying not to remove any of the brew. I was honestly surprised at how different the brews were.
The press that was not skimmed was certainly more full bodied and a lot more earthy, with a muddied and slightly bitter aftertaste. Not surprisingly the skimmed press was much more clean and clear, with an increased sweetness. The blackberry acidity was more prevalent in the skimmed press and the aftertaste was pleasant, smooth and lingered on the palate. I think the most interesting thing we found was the skimmed press really built up to the finish. The coffee moved nicely through the palate and finished sweet, while the press that was not skimmed had a much more clouded finish that didn't leave the same desirable aftertaste.
I really suggest trying this at home, skimming your press will provide a much more enjoyable brew, and if you have any doubt just taste that tan stuff...eek!
Wednesday, July 7, 2010
Coffee Consumption
So for the last 40 days I logged each coffee consumed using daytum. It was difficult to remember to log each drink, but it ended up becoming routine and I plan to keep this going for some time - how much coffee do I drink in a year?!
Similar with James' experiment I didn't log any coffee consumed while training, cupping, setting the grind, or practicing. Brewed coffee was usually 6oz, cappuccino was usually a 6oz double, brew methods were logged as each 6oz cup consumed.
So in the last 40 days I drank ~130 cups, just about 3.25 per day. Big time coffee days on the 5th and 6th of June (not sure why) with 7 cups each day. Apparently I didn't drink any on the 16th, although I know this is an error on my part - I can't remember the last day without coffee, I simply must have forgotten to log anything that day.
Daily consumption:
Monday, May 3, 2010
Dose + Grind + Time = BOOM
Tuesday, April 27, 2010
Chemex!!
Thursday, April 8, 2010
Coffee Origins
You can’t just grow great coffee anywhere; coffee needs a specific environment to flourish. The best conditions are near the equator at medium to high elevations, with a mild climate. If it is too cold the leaves will freeze and die, too hot and the plant may flower too quickly.
Many coffee producing countries grow both Arabica and Robusta cultivars, I will only be talking about Arabica. Within the cultivar of Arabica there are many different varietals, most stemming from the Typica and Bourbon varieties, and each coffee producing region will usually have these varietals. Along with those two common varietals, each country can have many more varietals, some exclusive to that country or region. In general, the three coffee producing regions are Africa, Asia/Pacific, and Central/South America.
Arabica coffee originated in Africa, specifically the country of Ethiopia around the 6th century, and is grown in many other countries on the continent. Kenya, Burundi, Tanzania, Rwanda, Uganda and others provide a significant amount of Arabica beans. Many countries have distinct varietals that can only be found in small regions per country. Examples of this are the Harrar/Gimbi varieties found in Ethiopia, they are distinct for being mostly dry processed and possessing a peculiar mouth feel and acidity, along with a specific chocolate/mocha flavor. To my knowledge this variety developed naturally, other African varietals have been bred specifically to fight off disease, insects, leaf rust, provide higher yield, or greater cup quality. One country that grows many different varietals is Kenya, using the SL28, SL34 and K7 varieties. The reason for this may be that Kenya is more susceptible to drought, temperature variance, insects, or other things that could leave undesirable characteristics in the cup. Many of these varieties were taken from the Bourbon, and Typica varietals grown in India in the early 1930’s. Overall it could be said that African coffees tend to have a pronounced acidity stemming from citrus or vegetable tartness. Generally they are somewhat light in body (although many coffees would beg to differ!) and they can offer a sweet aftertaste.
South Asia and the Pacific was the second place to acquire coffee through trade with the middle east and colonization by Europe. I believe the Dutch, French and English all had a part in coffee being planted and transported between Africa, the Middle East, Asia, around the whole world probably. As far as I know the most popular places to grow Arabica coffee in Asia are Sumatra, Java, Borneo, and Papua New Guinea. My coffee knowledge is limited to begin with, and on top of it I’ve only cupped maybe two or three Asian single origins. This is something I plan to change in the short future. As it stands I would say that these coffees tend to have more balance than their African counterparts. The acidity isn’t as pronounced and they tend to be more earthy, with a thicker body. I feel that these coffees hold an important role in our industry because for me they are easy to drink, something I could have multiple cups of throughout the day. I think this is a valuable selling point to customers who might be looking for an easier drinking, less acidic brew.
Lastly, we have the Central and South American growing region, these coffees have turned into my personal favorites. I think the reason I have developed an affinity for these coffees is the great diversity between each producing nations crop, along with a balance between complex acidity and sweetness. You can find coffee with a rich, bright acidity, something you might think was from Africa. On the other hand you could drink an earthy, nutty, bigger bodied coffee and swear it was from Asia. My favorite example of this is Kaldi’s Mexico Natural from last year, and this years Nicaragua Segovia. The Mexican coffee was bright, sweet and light with berry acidity. The Nicaragua is also sweet, but stemming more from a toasted nut/caramel sweetness with a thicker tobacco/leathery body. So many countries in this region support coffee growth, but the big Arabica growers are Mexico, Guatemala, El Salvador, Nicaragua, Costa Rica, Panama, Colombia, Ecuador, Peru, Bolivia, and certainly not last, Brazil. Like Africa this region also offers many distinct cultivars, many found in Brazil. The Mundo Novo varietal is found in Brazil, it is a cross between a Typica cultivar from Sumatra and a Bourbon cultivar found in Sao Paulo in 1931. The Mundo Nova has now replaced much of the Typica growth in Brazil, most likely due to its higher yield. This Mundo Novo varietal was then crossed with a Caturra cultivar, which resulted in a better yielding, higher quality varietal known as Catuai. El Salvador also possesses some unique varietals; the Tekesik varietal was found here and is now used around Centeral America, also the Pacas varietal, a Bourbon mutant was found here in 1909. I think El Salvador is a good place to end this monologue. It is certainly the place where my favorite coffee has come from, which doesn’t say much considering my limited palate and knowledge. But the PT’s Finca Las Mercedes from El Salvador was just sublime. It was terribly complex with a nutty/chocolate sweetness, balanced perfectly with a cherry acidity that finished very clean. The body and mouth feel were just perfectly balanced with the taste notes, smooth and very rich. A coffee you could sit and discuss for an hour at the cupping table, or enjoy multiple cups out of a Chemex. It’s coffee like this one that make you want to seek out the next perfect cup, and to no surprise the new Kaldi's Organic Bolivia Yungas and Brazil Mogiana FAF have got me pretty excited.