It’s amazing how many coffees I have yet to try from different countries. I never would have dreamed how much variety there was in home roasting. The Costa Rica Finca La Ponderosa is easily one of my favorites. Even with the heat, this makes one fantastic caffé americano.
What a great way to come back from the Robusta experiment. The Sweet Blue gives an amazingly clean and dry espresso shot as well as a pleasant bitter americano.
I’m always willing to give different styles of coffee preparation a go, this time around I pulled a shot Cuban style.
There are two main species of coffee that we drink: Arabica, and Robusta. Arabica being the most common and tastier species. All of the coffees I’ve talked about have been Arabica (except for a blend or two that might have contained Robusta beans), until now.
After a long trial of coffee blends it feels good to get back into the simple and clean flavors of single origins. I started back with a coffee I’ve been curious to roast myself. Hawaii Kona coffee is known to be some of the best and pricey coffees available. But it is most often found [...]
The very last of my blend experiment (not counting when I actually take on making my own blends), Sweet Maria’s Liquid Amber Blend. This blend is pretty much a one trick pony, but it does that trick well.