This article was republished with the permission of Dan Dean, Staff Writer for Observer & Eccentric Newspapers. Jeff Taylor’s journey to find exceptional coffee has taken him across the globe and along the way he has met some exceptional people, none more so than his wife, Maritza. “I met Maritza at a coffee competition in Ecuador… Continue Reading
Well here it is, you guys – the third installment of the PT’s Challenge. For those of you unfamiliar with the challenge, check out the original blog post by clicking here. Let’s get down to business and explore this week’s featured coffee, brew method, and the winning recipe!
Featured Coffee: Sidama Guji
Our Sidama Guji started its journey where all coffee began historically – Ethiopia. Many centuries ago, people in sub-sahara Africa noticed the energizing effect that came from eating the red cherries encasing what we now recognize as coffee beans. Today Ethiopia is one of the most popular coffee origins and the Sidama region in particular is known for being the most productive. The combination of high altitudes, rich soil, and mild temperatures allow the coffee to mature slowly, heightening the natural sweetness and acidity of Ethiopia heirloom varieties.
This crop of Sidama Guji underwent the Traditional Washed process, highlighting its bright, citrus-like qualities. The coffee carries an elegant honeysuckle aroma with hints of lemon, has a juicy acidity, and a light silky body. The sweetly tart flavor of lemonade rounds out to sweet nectarine. A mild cardamom note lingers in the soft finish.
Featured Brew Method: French press
Our brew method of choice was the French press, a full-immersion brewer with a debated history. The controversy is a question of where the French press originated: many claim it was a Frenchmen who first came up with the idea in an effort to contain coffee grounds, but the first patent was claimed by an Italian designer around 1929. Whether it’s French or Italian, the French press touts simplicity as it’s claim to fame. The French press itself has two basic parts: a brewing chamber and a plunger with a filter screen attached to the bottom. The process is foolproof: take coarse ground coffee and put it in the brewing chamber, add hot water, wait 4 minutes. Plunge, drink, go get the world! For more details on how to use the French press click here.
So, why use a French press?
One of the most common things we hear from people breaking into specialty coffee is that they want, and often need, their morning coffee brewing ritual to be simple. This is why we love the French press – it’s ideal for those who want a full-bodied, delicious cup of coffee but don’t have time to tend it with undivided attention. With a brew time of approximately 4 minutes, just add water, set a timer, and go knock out one of those morning chores.
Now that we’ve covered the basics, let’s see how this week’s champion brewed up the winning cup. Bringing home the gold for the second time, Lara Prahm served up a cup of Guji that wowed the judges and had them going back for seconds.
- 56 grams coffee ground at “coarse” or for the French press. The grind will have a consistency similar to rock salt.
- 900 grams of water.
- Brew time of 4 minutes.
The Brewing Process:
- Rinse the French press with hot water.
- Pour in coffee and bloom with 100g of water. This will be the beginning of the 4 minute brew time.
- Fill to 300g of water.
- Fill to 900g of water.
- Stir again and place the plunger on the French press. Start pressing down slowly.
- At 4 minutes, empty coffee into a preheated container or cups.
- Grab your cup, sip, and enjoy!
Until we meet again, take this knowledge and use it for good.
We are happy to announce our newest Direct Trade partnership with Juan Yurja in Bolivia. When we were first introduced to this farm in 2011, it was an interesting coincedence. There was a micro-lot that had been originally prepared for the Bolivia Cup of Excellence, and the competition had been cancelled last year. We were in… Continue Reading
Our two most recent Direct Trade arrivals feature the Peaberry of a Caturra Variety, grown around 2000 meters . The first roast date for these micro-lots will be on Monday, March 5th. Colombia Finca Villa Loyola Caturra Peaberry has a very complex and full bodied profile. Peaberries have a more concentrated flavor, making this coffee… Continue Reading
As the year comes to a close, we want to look back at the highlights that made 2011 great! 2011 brought much success in our sourcing efforts, and we were able to get our hands on many Award Winning coffees. Whether it be the Best of Panama, Cup of Excellence, or even something from the… Continue Reading
The holidays are rapidly approaching, and we have a few shipping updates to pass on to you for sharing great coffee with your family and friends. Thanksgiving is a time to feast, enjoy the gift of family and give thanks for all that we are grateful for. We are thankful for the time and effort… Continue Reading
Shipping costs have been on the rise recently due to an increase in gas prices and inflation in our economy. FedEx has been a competitive outlet for us, and we want to extend their shipping options to you. FedEx 2-Day and FedEx Overnight Rates are very competitive. The FedEx Ground option has an added benefit for Residential Customers. … Continue Reading
We are very excited to offer the two best coffees from Panama in 2011. In fact these two coffees were vying for the top spot in the SCAP Best of Panama competition. It was a close finish in the competition, and they were only separated by a 1/2 point. Jeff and Maritza Taylor were both… Continue Reading
Memorial Day marks the beginning of Summer Vacation for many students across the country, and is a timeless tradition for honoring our loved ones, and the fallen soldiers who gave their lives to protect our freedom. To pay tribute to our loved ones, we will be extending a free shipping promotion through the holiday weekend.… Continue Reading
With all of the excitement surrounding the 2011 Hacienda La Esmeralda coffee auction, we felt that it is time to announce the final roast of our 2010 Mario San Jose auction lot. After tasting each lot, we knew that there were two coffees that we had to have: Mario Carnaval and Mario San Jose. Both… Continue Reading