Coffee has become, increasingly, more important in my life. It has always been a part of it, but in 2014 a shift occurred. While visiting Costa Rica I got to tour the Café Britt operations and see coffee from semilla a taza. The samples are what hooked me. I wasn’t aware that the taste of coffees could vary so much and be so complex. Fast forward six years, and I’m hooked, trying different brew methods, different single-origin beans, different blends, everything.
Recently I’ve been able to try several new brands with beans sourced from regions around the world. In addition to Café Britt (a staple in my cabinets), I’ve been drinking some Boon Boona, Vigilante, and West Rock among others. Regions have been as varied as Yirgacheffe, Sidamo, Tarrazú, Nicaragua, Brazil, Peru, and even Papua New Guinea. Getting familiar with the different flavor profiles has been a journey in itself.
In addition to the different sources of the beans, I’ve learned a lot on the preparation side. Grind-style, coffee to water ratios, brew methods, it’s an entire world. In the last 3 years I’ve leaned toward the French press heavily, but it’s fun to explore others. I was truly introduced to espresso while living in Miami, and now I’m trying my hand at it. I’ve been able to get some excellent flavors brewing espresso, notably with Vigilante’s Nicaragua and Boon Boona’s Adado coffees.
Utilizing a burr grinder has opened up new doors as well. After using a blade grinder for a few years, using the burr is a welcomed change. From the moment you start the burr, the fragrance of the ground beans permeates the room like nothing else. And the fact that the burr allows your to get such a consistent at whatever level of coarseness adds to the quality each cup you brew, something that can be picked up on immediately.
I’m having fun, perfecting my coffee rituals. It’s also fun to learn more about the coffee itself. The culture and history surrounding the coffee is just as interesting. It has taken my interests from Costa Rica to Cuba, back to Central and South America to Italy and to the origin place of Ethiopia and all the way to Papua New Guinea. I enjoy making coffee for people especially when I see their face light up when they smell and taste it. It brings a smile like no other. I’m on a quest to make the best tazas de café possible.
Words from the Ouachita 