Guatemala Oriente DP - This coffee was such a unique offering, I couldn't pass on it.
This is a full natural sun-dried coffee from Guatemala. In this case, the ripe coffee cherries are laid out on a patio to sun dry. The juicy fruit dries somewhat like a raisin, or dried cranberry, and surrounds the inner seed with sweet juicyness. This helps to impart a greater depth of wonderful flavor into the coffee "bean".
At a mid-level roast this is a dark chocolate fruit explosion. Red wine and fruity aromatics translate to the cup, and hides within a bed of chocolate.
El Salvador Yellow Bourbon - This Yellow Bourbon comes from El Molina de Santa Rita in the Department of Chalatenango in Northwest El Salvador. Bright and crisp notes melon notes up front balance remarkably with a toasted bittersweetness and create a wonderful afternoon coffee.
Ethiopia DP Bonko "Black Sun" - This coffee, carrying the "Black Sun" milling mark, is another wonderful coffee from the Dara region in Sidamo. It comes from the Bonko collective -- a group of about 300 small share land holders.
Exceptional care was taken to pick ripe only cherries and carefully lay them out to dry on raised screen beds. This carefull attention to quality comes through in the cup. Strawberry, peach, apricot, hints of plum and melon, with a background of nice hazelnut.
Yemen Mokha Mattari - This is one of my favorite coffees. It has been difficult to find a good lot in the past couple of years, but this one is a remarkable find.
This comes from pure Heirloom Yemen seedstock from the Bani Mattar region.
In the cup it is red winey fruit, tobacco spice, bittersweet chocolate, and a satisfying earthy quality that completes the cup. It is remarkable fragrant and balanced and is a welcome treasure.
Thursday, January 22, 2009
Monday, January 19, 2009
Wednesday, December 24, 2008
Holiday Hours
caffe d'bolla Holiday Hours:
Christmas Eve: 8am – 6pm
Christmas Day: closed
Fri.-Sat. 12/26-27: 10am - 6pm
New Year's Eve: 8am – 6pm
New Year's Day: 10am – 6pm
Happy Holidays!
Monday, December 01, 2008
Holiday Gift Ideas
Holiday Season 2008.
Christmas is a great time for sharing and spreading love. So one of the best way is to share your love of exceptional coffee with those you love. Our Continuous Coffee Program is a bag of fresh roasted coffee, delivered right to their door, every other week!
We have programs running for three, six, and twelve months. Shipping is included in these fantastic programs. A perfect gift this Holiday Season!
For the ultimate brew, our Tokio Siphon brewer is the best way to bring out the dymamic and flavorful elements in your coffee!
Each siphon brewer comes with 1 bag of fresh roasted coffee so you are ready to begin your coffee journey.
Just want to dip your toes in the coffee pool? A bag of fresh roasted coffee or espresso is a great way to savor the holiday nights and gift-a-licious mornings.
And as a holiday special, free shipping up to two bags through Dec 18th!
Having tons of Holiday guest and you want to make that perfect espresso or cappucino? We have 5# bags of fresh roasted whole bean espresso so you can impress your friends and family with your awesome barista skills!
Are you a tea lover? We have a wonderful selection of full leaf teas to soothe in the new year.
Each tea comes in a beautiful ceramic jar designed for perfect tea storage. A beautiful and thoughtful gift.
caffe d'bolla wishes you a wonderful Holiday Season!
Christmas is a great time for sharing and spreading love. So one of the best way is to share your love of exceptional coffee with those you love. Our Continuous Coffee Program is a bag of fresh roasted coffee, delivered right to their door, every other week!
We have programs running for three, six, and twelve months. Shipping is included in these fantastic programs. A perfect gift this Holiday Season!
For the ultimate brew, our Tokio Siphon brewer is the best way to bring out the dymamic and flavorful elements in your coffee!
Each siphon brewer comes with 1 bag of fresh roasted coffee so you are ready to begin your coffee journey.
Just want to dip your toes in the coffee pool? A bag of fresh roasted coffee or espresso is a great way to savor the holiday nights and gift-a-licious mornings.
And as a holiday special, free shipping up to two bags through Dec 18th!
Having tons of Holiday guest and you want to make that perfect espresso or cappucino? We have 5# bags of fresh roasted whole bean espresso so you can impress your friends and family with your awesome barista skills!
Are you a tea lover? We have a wonderful selection of full leaf teas to soothe in the new year.
Each tea comes in a beautiful ceramic jar designed for perfect tea storage. A beautiful and thoughtful gift.
caffe d'bolla wishes you a wonderful Holiday Season!
Wednesday, November 19, 2008
thanksgiving schedule
caffe d'bolla will be CLOSED from Wednesday 11/19 through Saturday 11/29.
We will OPEN on the Monday after Thanksgiving (December 1st.)
Happy Thanksgiving everyone!
Thursday, November 06, 2008
Saturday, November 01, 2008
The Siphon Bar
John says...
We are just finishing our second week with the siphon bar at caffe d'bolla and the results are starting to come in.
The Siphon Bar has created a lot of new conversation about the coffee and the brewing method. I believe that this is the best way for extracting the dynamic varietal flavors out of the coffee.
Clean and dynamic
brewed above shimmering light
coffee perfection.
We are just finishing our second week with the siphon bar at caffe d'bolla and the results are starting to come in.
The Siphon Bar has created a lot of new conversation about the coffee and the brewing method. I believe that this is the best way for extracting the dynamic varietal flavors out of the coffee.
brewed above shimmering light
coffee perfection.
Monday, October 20, 2008
Caputo's "Heart of the Forest"
caffe d'bolla is proud to announce an exclusive espresso blend for Tony Caputo's Market and Deli.
Heart of the Forest begins with a combination of two distinctive coffees from the Brazilian Highlands in Minas Gerais, with touches of Ethiopian Harrar and a Euro-Prep Estate Guatemala to add sweet highlights. The lush green hills, mountains, and forests contain the wild, beautiful, and sometimes unpredictable flavors that make this "Heart of the Forest.
In the cup you will find deep brooding cocoa, hints of tangy plum, berries, and citrus. The finish is clean and persistent. This is a Caputo's Market exclusive.
Heart of the Forest begins with a combination of two distinctive coffees from the Brazilian Highlands in Minas Gerais, with touches of Ethiopian Harrar and a Euro-Prep Estate Guatemala to add sweet highlights. The lush green hills, mountains, and forests contain the wild, beautiful, and sometimes unpredictable flavors that make this "Heart of the Forest.
In the cup you will find deep brooding cocoa, hints of tangy plum, berries, and citrus. The finish is clean and persistent. This is a Caputo's Market exclusive.
Thursday, October 16, 2008
Monday, October 13, 2008
Tuesday, September 09, 2008
Wednesday, September 03, 2008
Tuesday, August 26, 2008
Screen Door Espresso.... Coming Soon.
A recent sample of our "in progress" espresso was sent to Chris Tacy, famed ex-barista and tech marketing consultant, and received good praise... but also some welcomed critique that will speed my completion of this blend.
As our formulation to preserve the aromatics in this espresso continues,
it will be available in the coming weeks.
As our formulation to preserve the aromatics in this espresso continues,
it will be available in the coming weeks.
Wednesday, August 20, 2008
Saturday, August 09, 2008
Thoughts on Roast Profiling
John Says...
I've been working with some new roast profiles this past week. There are three camps on this issue:
The first is that the progression of roast via the roast curve makes a difference with respect to each bean. The second is that there is an optimum roast curve based on the chemical processes happening within the bean, and it is the knowledge of when to drop your beans that matters. The third camp would say that there is a generally acceptable "Point A" and a generally acceptable "Point B", and if you go from A to B quickly, and then it's a matter of leveling off and progressing the roast from there... it really didn't matter HOW you got from A to B, as long as you didn't stall the roast... in the cup, wouldn't matter. And you can be sure there are countless variations of all three.
The simple question is: Does profiling matter?
I would place myself somewhere amongst the first and second camps. I think that as a practical solution, there may be an optimum profile for various types of beans, and while there may be a perfect profile for every bean, I have neither the time nor the beans to waste to find out. I think that there is a profile for most SHB (strictly hard beans), and as Willem Boot proposed, a profile for the larger beans, such as the Margogype, and/or the more delicate beans such as the Gesha. Because of their size and density, I believe there is a profile that is best suited for peaberry, although I haven't found one I am 100% satisfied with. And it may be there needs to be a more
gentle progression the latter stages of the roast because any endothermic heat built up has a greater influence inside such a small bean. ... I'm still working on that.
I've spent a fair amount of time profiling in previous years, and my roaster has the ability to take profiling to an insane level, and from my hands-on experience, I will say that the degree to which profiling matters is directly correlated to the complexity, or quality, of the beans. If I get a generic Brazil Cerrado and tweak the profiles, there isn't much noticeable change in the cup. However, if I roast a Brazil Cachoeira Estate, a Brazil Daterra Santa Columba, or especially the Brazil Fazenda Esperanca, the more flavor nuances there are, the more critical the roast progression is into highlighting the "middle" complexities of these coffees.
Internally, there is a slight difference in the nature of the bean, because I can see it when I grind. For example, do you increase by 30 degrees a minute, 40 degrees a minute, or something greater? Is it a straight progression to first crack? Is it a graduated progression? Or does it progress faster as time goes on? I am finding that a gradual progression after reaching first crack seems to produces a little more
sweetness and distinctive flavors, while another curve may produce an amalgamation of those flavors, but they may not be as precise. Sort of the difference between what many find in espresso from a Robur vs. a Super Jolly.
Suffice to say, profiling is interesting, and I think that we are just scratching the surface. There are some theories that are complete b.s., and others that I've found out to be true, but what I am certain of is that the more the bean has to offer, the more profiling matters.
At least that's what I think.
I've been working with some new roast profiles this past week. There are three camps on this issue:
The first is that the progression of roast via the roast curve makes a difference with respect to each bean. The second is that there is an optimum roast curve based on the chemical processes happening within the bean, and it is the knowledge of when to drop your beans that matters. The third camp would say that there is a generally acceptable "Point A" and a generally acceptable "Point B", and if you go from A to B quickly, and then it's a matter of leveling off and progressing the roast from there... it really didn't matter HOW you got from A to B, as long as you didn't stall the roast... in the cup, wouldn't matter. And you can be sure there are countless variations of all three.
The simple question is: Does profiling matter?
I would place myself somewhere amongst the first and second camps. I think that as a practical solution, there may be an optimum profile for various types of beans, and while there may be a perfect profile for every bean, I have neither the time nor the beans to waste to find out. I think that there is a profile for most SHB (strictly hard beans), and as Willem Boot proposed, a profile for the larger beans, such as the Margogype, and/or the more delicate beans such as the Gesha. Because of their size and density, I believe there is a profile that is best suited for peaberry, although I haven't found one I am 100% satisfied with. And it may be there needs to be a more
gentle progression the latter stages of the roast because any endothermic heat built up has a greater influence inside such a small bean. ... I'm still working on that.
I've spent a fair amount of time profiling in previous years, and my roaster has the ability to take profiling to an insane level, and from my hands-on experience, I will say that the degree to which profiling matters is directly correlated to the complexity, or quality, of the beans. If I get a generic Brazil Cerrado and tweak the profiles, there isn't much noticeable change in the cup. However, if I roast a Brazil Cachoeira Estate, a Brazil Daterra Santa Columba, or especially the Brazil Fazenda Esperanca, the more flavor nuances there are, the more critical the roast progression is into highlighting the "middle" complexities of these coffees.
Internally, there is a slight difference in the nature of the bean, because I can see it when I grind. For example, do you increase by 30 degrees a minute, 40 degrees a minute, or something greater? Is it a straight progression to first crack? Is it a graduated progression? Or does it progress faster as time goes on? I am finding that a gradual progression after reaching first crack seems to produces a little more
sweetness and distinctive flavors, while another curve may produce an amalgamation of those flavors, but they may not be as precise. Sort of the difference between what many find in espresso from a Robur vs. a Super Jolly.
Suffice to say, profiling is interesting, and I think that we are just scratching the surface. There are some theories that are complete b.s., and others that I've found out to be true, but what I am certain of is that the more the bean has to offer, the more profiling matters.
At least that's what I think.
Thursday, August 07, 2008
50000!
Yiching says--
For the past few days I had been waiting for our sealer counter to hit 50,000... and of course I totally missed it when it happened.
But I was really excited to see that it had passed 50,000, which meant we had made more than 50,000 iced drinks so far at the caffe.
For the past few days I had been waiting for our sealer counter to hit 50,000... and of course I totally missed it when it happened.
But I was really excited to see that it had passed 50,000, which meant we had made more than 50,000 iced drinks so far at the caffe.
Friday, July 25, 2008
New coffee online
New Coffees available online at caffe d'bolla!
*Costa Rica El Puente "Caturra Miel"
* Panama Golden Peaberry
* Guatemala Finca San Jose
* Sumatra "Blue Batak" Tabarita Peaberry
* Ethiopia Koratie DP Organic
*Columbia Antioquia - Jardin Cerulean Warbler
Online orders are Fresh Roasted and shipped within 24 hours!
*Costa Rica El Puente "Caturra Miel"
* Panama Golden Peaberry
* Guatemala Finca San Jose
* Sumatra "Blue Batak" Tabarita Peaberry
* Ethiopia Koratie DP Organic
*Columbia Antioquia - Jardin Cerulean Warbler
Online orders are Fresh Roasted and shipped within 24 hours!
Wednesday, July 23, 2008
July 24th
caffe d'bolla will be CLOSED on Thursday, July 24th.
We will OPEN and resume our regular business hours on Friday.
Thank you!
We will OPEN and resume our regular business hours on Friday.
Thank you!
Monday, July 21, 2008
need beans?
John says...
For the week of July 21st, I have a new rendition of the Mountain Mambo Espresso.
We're also down to the last bit of Harrar until the new crop comes in. Hurry! It will go fast.
Currently at the caffe:
*Mountain Mambo espresso
*Ethiopian Harrar
*Panama Carmen Estate
*Papua New Guinea: Kimel Plantation
*Colombia Choco Carmen del Atrato
*Kenya AA – Nyeri Kiamaina
*Nicaragua Limoncillo Java Longberry
I'm particularly enjoying the Colombia Choco Carmen del Atrato this week. I highly recommend it.
exceptional coffee, exceptionally fresh. Only at caffe d'bolla!
For the week of July 21st, I have a new rendition of the Mountain Mambo Espresso.
We're also down to the last bit of Harrar until the new crop comes in. Hurry! It will go fast.
Currently at the caffe:
*Mountain Mambo espresso
*Ethiopian Harrar
*Panama Carmen Estate
*Papua New Guinea: Kimel Plantation
*Colombia Choco Carmen del Atrato
*Kenya AA – Nyeri Kiamaina
*Nicaragua Limoncillo Java Longberry
I'm particularly enjoying the Colombia Choco Carmen del Atrato this week. I highly recommend it.
exceptional coffee, exceptionally fresh. Only at caffe d'bolla!
Tuesday, July 15, 2008
new A/C
Yiching says --
After a couple weeks of no-A/C craziness, we are finally getting a new A/C in today!
Sitting next to the building, waiting to be installed.
I think the guys are really excited about working on the giant beast.
A crane has to be hired to lift the new A/C onto the top of the building.
The crane just got here, and the guys are loading the new A/C unit. If I do figure out a way to take more pictures of the progress without interfering with the guys' work I'll do so. Otherwise I'll just sit here in the kitchen and wait for the A/C to kick on!
After a couple weeks of no-A/C craziness, we are finally getting a new A/C in today!
Sitting next to the building, waiting to be installed.
I think the guys are really excited about working on the giant beast.
A crane has to be hired to lift the new A/C onto the top of the building.
The crane just got here, and the guys are loading the new A/C unit. If I do figure out a way to take more pictures of the progress without interfering with the guys' work I'll do so. Otherwise I'll just sit here in the kitchen and wait for the A/C to kick on!
Subscribe to:
Posts (Atom)