For whatever reason (reasons, no doubt, with which I have nothing to do), I am considered to be a coffee snob.
There might be a little truth to it, somewhat akin to my wine snobbery. I like wine too, and have done one serious tasting course. But when it comes to seriously talking about wine, I’m really quite the beginner. Same with coffee… I like it, I have opinions, and I know a thing or two (about a thing or two).
And such is how legends are born.
So imagine my surprise when one of my colleagues pounces on me with a little baggie with three coffee samples in it. Three samples and no instructions, as if to say “you’ll know what to do with them”.
Damned straight!
And when I bring them home, La Fille ™ says straight away “what kind of experiment did you bring home this time?”
A coffee experiment, silly girl!
And so, what to do… The samples are a small, perhaps 50g. Not quite enough for a bodum pot, but enough for a couple of espresso pulls each (even if the grind is a little coarse for espresso). So I’ll make two samples each, one with my Saeco Barista (Starbucks branded) machine, and one with my Aerobie Aeropress, a cool little toy that presently resides in my grub box (you know, for camping).
As a certain colleague might say (initials JG), I’m geek like that.
The technique to use is called cupping (and no, there are no girls involved), and I’ll admit from the onset that I’m not particularly skilled at it. But we will see where it takes us nonetheless.
The samples were labeled 1, 2, and 3, which, I suppose, means something to my wonderful colleague (who now probably wishes I would just get on with it).
Patience, young Jedi.
Just for shits and giggles, I also include as a sort of control, the can of Nabob Summit, a Colombian medium roast that we keep int he cupboard for the outlaws. They don’t share our coffee snobberies, so it’s just for them. I’m guessing that none of the samples are even close to that, but I wouldn’t put it past my esteemed colleague to try something.
We’ll see.
Tasting Conditions
A beautiful morning, Ellie is happy and babbling. SUnny outside, a good night’s sleep. Musical accompanyment: Emily Haines, Knives Don’t Have Your Back.
I’m using the Coffee Tasting Wheel for guidance.
Appearance
No. 2 is the lightest roast, and seems to be coarsest grind.
Nos. 1 and 3 are very similar in roast, but 3 looks to be a just a little darker. 3, on the other hand, is definitely the finest grind.
All told, sample 2 stands by itself, while 1 and 3 seem to be very similar to each other.
Nabob – Even grind, medium brown.
Fragrance
No. 1 – very mild, sweet with an very subtle spicy aroma.
dark, chocolate, cinnamon, bold after pressed.
No. 2 – medium fragrance, very flowery, almost “flavoured”, if you know what I mean.
floral, nutty, tropical, very mild after pressed
No. 3 – medium fragrance, but noticably bolder than either of the first two.
Nabob – Yecchh! Chemical, astringent, sour. Just downright nasty.
Taste
No.1 – Very bold, lots of body (heavy). Little acidity but a little sour. Hard? Long lingering aftertaste that grows a bit, turning a more sour. Strong permanence.
6
No. 2 – very mild, sweet, no acidity, very mellow. Not bright, just nice. Perhaps a liittle nippy, and very pleasant. Little aftertaste. Smooth
8
No. 3 – Nutty to the max, bold but a little less bold than no. 1. Nice medium to heavy body, but not as astringent as no. 1. Very smooth for its body. A nice lingering permanence.
8
Espresso Pulls
No. 1 – nice aroma, a little crema. Astringent, sour and a little tangy. Definitely a better espresso pull than brewed cup. Bright and pleasant.
No. 2 – Big floral, tropical aroma. A bit more crema, but a weak espresso pull (which is probably why La Fille ™ prefers it). Very pleasant, if a bit weak-assed for me (as an espresso).
No 3 – Medium arom, but beautiful, flavourful, creamy, crema. This was meant for espresso. Nice and smooth, neither astringent nor sour. Just full bodied yumminess. And that’s an official term.
Overall Impressions
At first, I was a bit worried that my esteemed colleague might have thrown a trick into the mix, just to see if I had any game. I don’t think so, and I’d throw my reputation behind that.
Each of these coffees were obviously (to both me and La Fille ™) of a better than average heritage. Ti, for example, after sipping some of my Costa Rican brew this morning (bought at a whim from Spolumbo’s) though that these samples we head an shoulders above the CR brew.
And it wasn’t no plonk, that.
So… I think that each of the three were from what I’d loosely call quality beans. Not Van Housen’s, and definitely not Starbucks. They were all too finely nuanced and smooth be anything but.
Given that my colleague knows I’ve sampled, and have preferences for both Costa Rican and Hawaiian coffees, then there’s a good chance that these could be they. But I simply don’t have the experience to place beans on the global map.
The one exception would be sample No. 2, which reminded me of Hawaii. Not necessarily Kona, but somewhere from the islands.
My favourite was No. 3. I tend to like big, bold coffees, and this one made both a good brew and pull. Nice crema, and smooth as can be. I’d buy this one again.
Also very good was No. 2, Ti’s favourite. You’d think that by hanging around me, she’d like things big, bold, and brash. But not so. She prefers nuance and a little bit of understatement (which leaves me wondering what she sees in me). I liked No. 2 as well, and would definitely include it in the repetoire.
The latter two hint of Latin America. I wouldn’t be surprised if there was a Dota Valley or Tarrazu in there. But clearlly, I’m stretching.
You know… sometimes you feel like a Pinot Noir, sometimes a big beautiful Amarone. Same goes with coffee.
No. 1… not bad, but the nose promises more than it delivers on the palette (to borrow a wine taster’s phrase). It was just a bit rougher around the edges, and a little less smooth than the other two.
I am so curious to see what these are now. Maybe I’ve been played.
Oh and this: the aftermath.