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!
Friday, July 25, 2008
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!
Monday, July 14, 2008
need beans?
John says...
For the week of July 14th...
In addition to the award winning Brazil Fazenda Esperanca, we have a newly formulated batch of Mountain Mambo Espresso. For Those who brew with a moka pot, this is a winning choice.
Currently at the caffe:
*Papua New Guinea - Kimel Plantation Peaberry
* Flores Bajawa
* Brazil Fazenda Esperanca
* Nicaragua Limoncillo Java Longberry
* Kenya AA - Nyeri Kiamaina
* Colombia Choco Carmen del Atrato
* Killer B espresso
* Mountain Mambo Espresso
exceptional coffee, exceptionally fresh. Only at caffe d'bolla!
For the week of July 14th...
In addition to the award winning Brazil Fazenda Esperanca, we have a newly formulated batch of Mountain Mambo Espresso. For Those who brew with a moka pot, this is a winning choice.
Currently at the caffe:
*Papua New Guinea - Kimel Plantation Peaberry
* Flores Bajawa
* Brazil Fazenda Esperanca
* Nicaragua Limoncillo Java Longberry
* Kenya AA - Nyeri Kiamaina
* Colombia Choco Carmen del Atrato
* Killer B espresso
* Mountain Mambo Espresso
exceptional coffee, exceptionally fresh. Only at caffe d'bolla!
Saturday, July 12, 2008
I recommend...
John Says...
I highly recommend the Brazil Fazenda Esperanca. I have cupped this coffee both as a siphon brewed coffee and using a press, and it is a truly remarkable coffee worthy of it's first place finish in the 2006 Brazil Cup of Excellence, where it received a score of 94.43.
As a siphon coffee, there is an amazing clarity of citrus and honey sweetness. As the cup cools the citrus notes become more defined into snippets of tangerine, orange blossoms, and a lingering finish will tempt your palate for a second and third cup.
As a press coffee, there is a great depth of flavor. There amazing clarity subsides just a bit and is replaced by an intertwined complexity of flavor and depth. The caramel notes surround and support the citrus flavors with hints of spice. While the finish is not as long and citrus sweet and the siphon brewed, the satisfying flavor is one that will dance on your tastebuds.
This coffee has placed in the top six finalists since its inclusion in the Cup of Excellence competition.
Phenomenal.
I highly recommend the Brazil Fazenda Esperanca. I have cupped this coffee both as a siphon brewed coffee and using a press, and it is a truly remarkable coffee worthy of it's first place finish in the 2006 Brazil Cup of Excellence, where it received a score of 94.43.
As a siphon coffee, there is an amazing clarity of citrus and honey sweetness. As the cup cools the citrus notes become more defined into snippets of tangerine, orange blossoms, and a lingering finish will tempt your palate for a second and third cup.
As a press coffee, there is a great depth of flavor. There amazing clarity subsides just a bit and is replaced by an intertwined complexity of flavor and depth. The caramel notes surround and support the citrus flavors with hints of spice. While the finish is not as long and citrus sweet and the siphon brewed, the satisfying flavor is one that will dance on your tastebuds.
This coffee has placed in the top six finalists since its inclusion in the Cup of Excellence competition.
Phenomenal.
Wednesday, July 09, 2008
need beans?
John says...
This week we have the multiple award winning Brazil Fazenda Esperanca, the 2007 first place winner of Brazil's Cup of Excellence. I've just had a few cups of this coffee, and as a Brazil it's very intriguing. Citrus, caramel, sweet floral nuances. A remarkable coffee.
Currently at the caffe:
* Killer B espresso
* Mountain Mambo Espresso
* Brazil Fazenda Esperanca
* Nicaragua Limoncillo Java Longberry
* El Salvador - Juan Francisco
* Kenya AA - Nyeri Kiamaina
* Rwanda Kinunu 100% Bourbon
* Colombia Choco Carmen del Atrato
exceptional coffee, exceptionally fresh. Only at caffe d'bolla!
This week we have the multiple award winning Brazil Fazenda Esperanca, the 2007 first place winner of Brazil's Cup of Excellence. I've just had a few cups of this coffee, and as a Brazil it's very intriguing. Citrus, caramel, sweet floral nuances. A remarkable coffee.
Currently at the caffe:
* Killer B espresso
* Mountain Mambo Espresso
* Brazil Fazenda Esperanca
* Nicaragua Limoncillo Java Longberry
* El Salvador - Juan Francisco
* Kenya AA - Nyeri Kiamaina
* Rwanda Kinunu 100% Bourbon
* Colombia Choco Carmen del Atrato
exceptional coffee, exceptionally fresh. Only at caffe d'bolla!
Friday, July 04, 2008
Happy 4th of July!
caffe d'bolla will be CLOSED Friday 7/4 and Saturday 7/5 for Independence Day.
We will OPEN for our regular business hours Monday.
Happy 4th of July!
Wednesday, July 02, 2008
Evaluating Espresso: Timing vs. Flow
John says...
Most of us are familiar with the "Golden Rule" when making espresso -- 3/4 to 1 ounce of espresso in 25-30 seconds, or roughly double that volume for a double shot. When pulling a shot of espresso, how concerned should you be with the timing? How concerned should you be with the flow?
Obviously a combination of both must factor into play, but without going into the myriad permutations you can have of this or that, you come down to the main questions..
Too fast or too slow, which is worse?
There is always an ideal range you want to fall in, but between the two, you would rather have a thirty-five second or greater pour than a sub twenty second pour.
This is because espresso, in layman's terms, is about extracting the optimum amount of flavorful oils from the grounds. But how do we determine if this has happened?
I use timing as a 'rule of thumb' guide and then primarily watch flow and inspect the portafilter to see if it is clean. If the portafilter is clean, and the timing fell in the optimal range, we can assume that the oils were extracted perfectly, and made it into the demitasse. If there are dark oil stains on the inside of the portafilter, this is usually an indication of overextraction... or poor distribution, but that's a topic for another time.
If we underextract, as many places do, and get that eleven second pour, there are virtually no flavorful oils being extracted, and unflavorful piss-like espresso will usually be the result. I can opt for intense at times, but unflavorful, weak espresso is a far worse crime.
How important is the flow?
Flow is important because it gives one a good indication of the color and density of the crema. While the existence of crema is not the end all be all of espresso, it is most certainly one of the most important factors. Crema is important because of all of the body, texture, flavor, and aroma it gives to the espresso.
It's never a simple process, but evaluating espresso by taste is the ultimate way to judge, so whether there are dark oil stains in the portafilter or it was a thirty-eight second pour, we have to use our palate as the ultimate judge. Of course, in my opinion, a great tasting espresso with indicators that it is somehow flawed can only mean there is more improvement ahead.
While this is not intended to be anywhere near a deep exploration of the subject, I hope it will at least get your brain churning.
Most of us are familiar with the "Golden Rule" when making espresso -- 3/4 to 1 ounce of espresso in 25-30 seconds, or roughly double that volume for a double shot. When pulling a shot of espresso, how concerned should you be with the timing? How concerned should you be with the flow?
Obviously a combination of both must factor into play, but without going into the myriad permutations you can have of this or that, you come down to the main questions..
Too fast or too slow, which is worse?
There is always an ideal range you want to fall in, but between the two, you would rather have a thirty-five second or greater pour than a sub twenty second pour.
This is because espresso, in layman's terms, is about extracting the optimum amount of flavorful oils from the grounds. But how do we determine if this has happened?
I use timing as a 'rule of thumb' guide and then primarily watch flow and inspect the portafilter to see if it is clean. If the portafilter is clean, and the timing fell in the optimal range, we can assume that the oils were extracted perfectly, and made it into the demitasse. If there are dark oil stains on the inside of the portafilter, this is usually an indication of overextraction... or poor distribution, but that's a topic for another time.
If we underextract, as many places do, and get that eleven second pour, there are virtually no flavorful oils being extracted, and unflavorful piss-like espresso will usually be the result. I can opt for intense at times, but unflavorful, weak espresso is a far worse crime.
How important is the flow?
Flow is important because it gives one a good indication of the color and density of the crema. While the existence of crema is not the end all be all of espresso, it is most certainly one of the most important factors. Crema is important because of all of the body, texture, flavor, and aroma it gives to the espresso.
It's never a simple process, but evaluating espresso by taste is the ultimate way to judge, so whether there are dark oil stains in the portafilter or it was a thirty-eight second pour, we have to use our palate as the ultimate judge. Of course, in my opinion, a great tasting espresso with indicators that it is somehow flawed can only mean there is more improvement ahead.
While this is not intended to be anywhere near a deep exploration of the subject, I hope it will at least get your brain churning.
Tuesday, July 01, 2008
Rapid Brewing with the Finca El Injerto
John says...
Today I tested a fresh (roasted 10p last night) batch of Guatemala Finca El injerto on the siphon.
Grind 3 notches from 'espresso' on Mazzer Mini.
Brew time 20 seconds.
Rapid stir.
The taste? sweet nut, floral, light caramel and a bit of cocoa.
Wow.
Today I tested a fresh (roasted 10p last night) batch of Guatemala Finca El injerto on the siphon.
Grind 3 notches from 'espresso' on Mazzer Mini.
Brew time 20 seconds.
Rapid stir.
The taste? sweet nut, floral, light caramel and a bit of cocoa.
Wow.
need beans?
John says...
This week we've cut down on the roasting slightly due to our HVAC being out.
We will resume our regular roasting schedule early next week.
However, we still have plenty of tasty coffee for you to have.
I particularly enjoy the Mountain Mambo Espresso and the Rwanda Kinunu.
Currently at the caffe:
* El Salvador - Juan Francisco
* Kenya AA - Nyeri Kiamaina
* Rwanda Kinunu 100% Bourbon
* Colombia Choco Carmen del Atrato
* Flores Bajawa
* Killer B espresso
* Mountain Mambo Espresso
exceptional coffee, exceptionally fresh. Only at caffe d'bolla!
This week we've cut down on the roasting slightly due to our HVAC being out.
We will resume our regular roasting schedule early next week.
However, we still have plenty of tasty coffee for you to have.
I particularly enjoy the Mountain Mambo Espresso and the Rwanda Kinunu.
Currently at the caffe:
* El Salvador - Juan Francisco
* Kenya AA - Nyeri Kiamaina
* Rwanda Kinunu 100% Bourbon
* Colombia Choco Carmen del Atrato
* Flores Bajawa
* Killer B espresso
* Mountain Mambo Espresso
exceptional coffee, exceptionally fresh. Only at caffe d'bolla!
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