Thank you!
Friday, January 22, 2010
Thank You
No More Homeless Pets in Utah just came and picked up the gifts you donated for the homeless pets during the holidays.
Thank you!
Thank you!
Thursday, December 31, 2009
Happy New Year!
caffe d'bolla will be OPEN today (New Year's Eve) from 8am - 8pm and CLOSE on New Year's Day through the weekend.
Happy New Year everyone!
Friday, December 25, 2009
Happy Holidays!
caffe d'bolla will be closed Christmas Day through the weekend.
Have a safe and happy holidays!
Thursday, December 10, 2009
annual angel tree for homeless pets
This holiday season, caffe d'bolla is giving a slice of Heaven to our four- footed friends! This Angel Tree is to support the needs of the animals at No More Homeless Pets in Utah.
Frisky felines and playful pups need food, treats, toys, blankets, and mostly, a home. The shelters and fosters rely on assistance from the donors and volunteers to provide great care for the animals in need.
Donate Money: a little goes a long way!
$ 10 pays fee for a shelter animal rescue ID chip
$ 15 provides 2 weeks food and litter for 2 cats, or 1 week for 1 dog.
$ 20 provides a full set of vaccination for a rescued dog.
Donate Items: we need the following items:
Dog and cat food
Dog and cat treat
Dog kennels (or crates)
Cat carriers
Collars and leashes
Dog and cat bedding and blankets
Come help bring plenty of wags and purrs this holiday season!
Thursday, November 26, 2009
Monday, October 26, 2009
New Hours
Starting from November 1st,
caffe d'bolla will be OPEN
from 8am - 8pm
Monday - Saturday.
Thank you.
Wednesday, September 23, 2009
Thursday, September 03, 2009
testing a new grinder
Testing a new grinder. So far looking good. Will have definitive results at end of September.
Friday, July 24, 2009
This Weekend
caffe d'bolla will be CLOSED on Friday, July 24th and Saturday, July 25th. We will resume our regular business hours Monday.
Have a great weekend!
Friday, July 03, 2009
4th of July Weekend Hours
caffe d'bolla will be OPEN from 10am - 6pm on July 3rd (fri)
and CLOSED on July 4th (sat)
Have a happy 4th!
Wednesday, July 01, 2009
Sunday, May 24, 2009
Saturday, May 16, 2009
oven setup
Yiching says -
Usually I bake at home, but once in a while I'd want to bake at the caffe. We've had this convection oven for a while, but haven't got a lot of use of it... John and I decided to remove the microwave from the caffe (we almost never use it!) and replace it with the convection oven.
The "oven dual": a toaster oven and a convection oven.
And I'm going to bake all sorts of goodies at the caffe from now on. Yay!
Usually I bake at home, but once in a while I'd want to bake at the caffe. We've had this convection oven for a while, but haven't got a lot of use of it... John and I decided to remove the microwave from the caffe (we almost never use it!) and replace it with the convection oven.
The "oven dual": a toaster oven and a convection oven.
And I'm going to bake all sorts of goodies at the caffe from now on. Yay!
Friday, May 01, 2009
Thursday, April 23, 2009
new window signs
Two nice sign ladies helped us put up the "signage" on the front window at the caffe.
Looking out from the siphon bar.
Yay!
Looking out from the siphon bar.
Yay!
Thursday, April 16, 2009
super loaded bubble tea
Some people really like their bubble teas super loaded. As shown above: 4x chewy pearls + 2x coffee cubes in Almond Bubble Milk Tea.
Friday, April 03, 2009
Monday, March 02, 2009
Saturday, February 28, 2009
Monday, February 16, 2009
Saturday, February 14, 2009
Thursday, January 22, 2009
Siphon Coffees This Week
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.
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.
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!
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!
Saturday, June 28, 2008
Mountain Mambo Espresso
John says...
While the main components of this blend remain the same, I often alter percentages and experiment with different pre and post blending methods as well as different roast levels. This way, I can discover flavors I may have missed or lost with some other combination.
This current batch as espresso is peach, mango, light bittersweet almond and hints of honey and chocolate. In cappuccino, it tastes like a peach/apricot creamsicle up front with the almond taking on a lighter, but sweeter role. Not recommended for drinks above 12 ounces.
This espresso is not for the choco choco dark caramel and wood crowd.
But for those looking for a bright, lively, multi-dimensional espresso--this is it.
While the main components of this blend remain the same, I often alter percentages and experiment with different pre and post blending methods as well as different roast levels. This way, I can discover flavors I may have missed or lost with some other combination.
This current batch as espresso is peach, mango, light bittersweet almond and hints of honey and chocolate. In cappuccino, it tastes like a peach/apricot creamsicle up front with the almond taking on a lighter, but sweeter role. Not recommended for drinks above 12 ounces.
This espresso is not for the choco choco dark caramel and wood crowd.
But for those looking for a bright, lively, multi-dimensional espresso--this is it.
Sunday, June 22, 2008
need beans?
John says...
Tasty coffee this week.
Currently at the caffe:
* Kenya AA - Nyeri Kiamaina
* Honduras San Marcos COCOSAM
* Rwanda Kinunu 100% Bourbon
* Colombia Choco Carmen del Atrato
* Panama Carmen Estate
* Flores Bajawa
* Killer B espresso
* Mountain Mambo Espresso
exceptional coffee, exceptionally fresh. Only at caffe d'bolla!
Tasty coffee this week.
Currently at the caffe:
* Kenya AA - Nyeri Kiamaina
* Honduras San Marcos COCOSAM
* Rwanda Kinunu 100% Bourbon
* Colombia Choco Carmen del Atrato
* Panama Carmen Estate
* Flores Bajawa
* Killer B espresso
* Mountain Mambo Espresso
exceptional coffee, exceptionally fresh. Only at caffe d'bolla!
Saturday, June 21, 2008
Kenya AA - Nyeri Kiamaina Tasting Notes
John Says...
Today I tested a batch of the new Kenya AA Nyeri Kiamaina.
This batch was roasted to a City Roast at 9:00 AM this morning.
Testing was done at 6:00 PM.
I brewed several batches in the Siphon brewer, and even on day one, the flavors are coming through. Peach and maybe a hint of floral apricot in the aroma. Peach and lemon up front, with the peach dominating as the cup cools. A sweet and balanced finish of peach and honey.
I found this coffee to be exceptionally clean, even by my radical standards. It's truly a magnificent coffee and creates a cup you will long remember.
Today I tested a batch of the new Kenya AA Nyeri Kiamaina.
This batch was roasted to a City Roast at 9:00 AM this morning.
Testing was done at 6:00 PM.
I brewed several batches in the Siphon brewer, and even on day one, the flavors are coming through. Peach and maybe a hint of floral apricot in the aroma. Peach and lemon up front, with the peach dominating as the cup cools. A sweet and balanced finish of peach and honey.
I found this coffee to be exceptionally clean, even by my radical standards. It's truly a magnificent coffee and creates a cup you will long remember.
Friday, June 13, 2008
Pursuing Perfection with Panama: Siphon Techniques
John says...
Today I am testing the Panama Carmen Estate
This coffee was roasted 9 days ago at a City roast.
Test 1:
Grind at 4 notches above espresso grind on Mazzer Mini.
9 grams coffee, 5 ounces water.
Coffee in. Water Boil and up. Stir to saturate grounds and distribute heat evenly.
Brew 40 seconds.
Heat off.
Stir Rapidly.
Cool and drink.
Test 2:
Grind at 2 notches above espresso grind on Mazzer Mini.
9 grams coffee, 5 ounces water.
Coffee in. Water Boil and up. Stir to saturate grounds and distribute heat evenly.
Brew 40 seconds.
Heat off.
Stir Rapidly.
Cool and drink.
Results.
This coffee being roasted a hair lighter, my suspicions were found to be true.
Test 1 was a balanced peach/vanilla with very subtle, yet sweet citrus notes.
As the cup progressed the citrus became more defined, but surrounded by an essence of vanilla.
Test 2 had more separation up front in the cup. Strong Peach notes with a bright citrus aftertaste. As the cup cooled, the vanilla came out and began to mingle with the peach.
The finish in Test 1 was sweet light citrus.
The finish in Test 2 was a bright citrus with the slightest hint of vanilla.
What does this tell me?
It's obvious that even with a small adjustment, there is a direct correlation between roast level and grind. And it is the balancing of the sweet, citrus, and more rounded, or even spice notes that are where the technique comes into play.
Tomorrow I will use the same method on the Papua New Guinea Peaberry, which has a lot of spice and tea notes.
more to come...
Today I am testing the Panama Carmen Estate
This coffee was roasted 9 days ago at a City roast.
Test 1:
Grind at 4 notches above espresso grind on Mazzer Mini.
9 grams coffee, 5 ounces water.
Coffee in. Water Boil and up. Stir to saturate grounds and distribute heat evenly.
Brew 40 seconds.
Heat off.
Stir Rapidly.
Cool and drink.
Test 2:
Grind at 2 notches above espresso grind on Mazzer Mini.
9 grams coffee, 5 ounces water.
Coffee in. Water Boil and up. Stir to saturate grounds and distribute heat evenly.
Brew 40 seconds.
Heat off.
Stir Rapidly.
Cool and drink.
Results.
This coffee being roasted a hair lighter, my suspicions were found to be true.
Test 1 was a balanced peach/vanilla with very subtle, yet sweet citrus notes.
As the cup progressed the citrus became more defined, but surrounded by an essence of vanilla.
Test 2 had more separation up front in the cup. Strong Peach notes with a bright citrus aftertaste. As the cup cooled, the vanilla came out and began to mingle with the peach.
The finish in Test 1 was sweet light citrus.
The finish in Test 2 was a bright citrus with the slightest hint of vanilla.
What does this tell me?
It's obvious that even with a small adjustment, there is a direct correlation between roast level and grind. And it is the balancing of the sweet, citrus, and more rounded, or even spice notes that are where the technique comes into play.
Tomorrow I will use the same method on the Papua New Guinea Peaberry, which has a lot of spice and tea notes.
more to come...
Thursday, June 12, 2008
Revisiting Rwanda: Siphon Techniques
John says...
Today I am testing the Rwanda Kinunu.
This coffee was roasted 6 days ago at a City+ roast.
Test 1:
Grind at 4 notches above espresso grind on Mazzer Mini.
9 grams coffee, 5 ounces water.
Coffee in. Water Boil and up. Stir to saturate grounds and distribute heat evenly.
Brew 40 seconds.
Heat off.
Stir Rapidly.
Cool and drink.
Test 2:
Grind at 2 notches above espresso grind on Mazzer Mini.
9 grams coffee, 5 ounces water.
Coffee in. Water Boil and up. Stir to saturate grounds and distribute heat evenly.
Brew 40 seconds.
Heat off.
Stir Rapidly.
Cool and drink.
Results.
Both the aromatics and coffee on Test 1 were slightly sweeter. A little more fruit and citrus note.
In the middle of the cup, Test 2 tasted more complex. It was a collection of flavors coming together vs. a layered effect of lighter and brighter vs. wood and nut/spice.
The finish in Test 1 was superior.
Preliminary Conclusion:
Do same test on Panama Carmen Estate and see if the results are similar, or is the method entirely coffee dependant?
Stay tuned...
Today I am testing the Rwanda Kinunu.
This coffee was roasted 6 days ago at a City+ roast.
Test 1:
Grind at 4 notches above espresso grind on Mazzer Mini.
9 grams coffee, 5 ounces water.
Coffee in. Water Boil and up. Stir to saturate grounds and distribute heat evenly.
Brew 40 seconds.
Heat off.
Stir Rapidly.
Cool and drink.
Test 2:
Grind at 2 notches above espresso grind on Mazzer Mini.
9 grams coffee, 5 ounces water.
Coffee in. Water Boil and up. Stir to saturate grounds and distribute heat evenly.
Brew 40 seconds.
Heat off.
Stir Rapidly.
Cool and drink.
Results.
Both the aromatics and coffee on Test 1 were slightly sweeter. A little more fruit and citrus note.
In the middle of the cup, Test 2 tasted more complex. It was a collection of flavors coming together vs. a layered effect of lighter and brighter vs. wood and nut/spice.
The finish in Test 1 was superior.
Preliminary Conclusion:
Do same test on Panama Carmen Estate and see if the results are similar, or is the method entirely coffee dependant?
Stay tuned...
Wednesday, June 11, 2008
Espresso: IN YOUR FACE
John says...
As I mentioned in a previous post, I've been experimenting with some radical blends.
I have finished the degassing on a blend of eighty percent Kenya Ruiru Peaberry and tw Guatemala Finca El Injerto SHB. I roasted the Kenya at two different roast levels. 25 percent was roasted at a very light city roast, and the rest of the Kenyan and the Guatemala were roasted at a City + roast... just between first and second crack.
Pulled as a ristretto, 16.5 g @ 198 degrees, BRIGHT orange citrus, almond, hint of dark chocolate in the finish.
In cappuccino, lightly sweet orange and almond.
As I mentioned in a previous post, I've been experimenting with some radical blends.
I have finished the degassing on a blend of eighty percent Kenya Ruiru Peaberry and tw Guatemala Finca El Injerto SHB. I roasted the Kenya at two different roast levels. 25 percent was roasted at a very light city roast, and the rest of the Kenyan and the Guatemala were roasted at a City + roast... just between first and second crack.
Pulled as a ristretto, 16.5 g @ 198 degrees, BRIGHT orange citrus, almond, hint of dark chocolate in the finish.
In cappuccino, lightly sweet orange and almond.
Tuesday, June 10, 2008
Aches and Pains of Customer Coffee Transition
John says...
Most coffee and espresso served is the United States is bitter, stale, over-roasted, unflavorful dreck. In order to make this bitter, unflavorful swill palatable, you need to add sugar to it, but this presents a problem for the growing number of quality oriented shops.
Adding sugar to the latte, or God forbid a cappuccino or macchiatto upsets the flavor balance of the espresso and the drink. Each roaster logs many hours of sourcing the proper beans, blending, roasting and tasting in order to create an espresso that works wonderfully alone, with milk, or both. Tweaking the roast to pull out the proper amount of sweetness, or wonderfully flavored acidity, which becomes smooth and sweet in milk... these all become corrupted, and honestly become over-sweetened if marred with sugar. And this all goes back to the habitual pour and stir, as a defense mechanism of the bitter brew consumed at most caffe.
Taste, drink, enjoy the subtleties of flavor that dance across your tongue and linger quizzically in your mouth. Do not treat such fine brew as the commoner's beverage. Rejoice at the coffee splendor you are about to partake.
Honestly, it is an offense to everyone in the chain. So for the thousands of coffee shops that serve horrendous bitter swill or under-extracted, over-roasted, old and stale espresso; please tell your customers, "it isn't this bad everywhere."
Come. Taste. Enjoy.
Most coffee and espresso served is the United States is bitter, stale, over-roasted, unflavorful dreck. In order to make this bitter, unflavorful swill palatable, you need to add sugar to it, but this presents a problem for the growing number of quality oriented shops.
Adding sugar to the latte, or God forbid a cappuccino or macchiatto upsets the flavor balance of the espresso and the drink. Each roaster logs many hours of sourcing the proper beans, blending, roasting and tasting in order to create an espresso that works wonderfully alone, with milk, or both. Tweaking the roast to pull out the proper amount of sweetness, or wonderfully flavored acidity, which becomes smooth and sweet in milk... these all become corrupted, and honestly become over-sweetened if marred with sugar. And this all goes back to the habitual pour and stir, as a defense mechanism of the bitter brew consumed at most caffe.
Taste, drink, enjoy the subtleties of flavor that dance across your tongue and linger quizzically in your mouth. Do not treat such fine brew as the commoner's beverage. Rejoice at the coffee splendor you are about to partake.
Honestly, it is an offense to everyone in the chain. So for the thousands of coffee shops that serve horrendous bitter swill or under-extracted, over-roasted, old and stale espresso; please tell your customers, "it isn't this bad everywhere."
Come. Taste. Enjoy.
Monday, June 09, 2008
need beans ?
Currently at the caffe:
* Panama Carmen Estate
* El Salvador Juan Francisco
* Papaua New Guinea Kimel Plantation Peaberry
* Killer B espresso
* Mountain Mambo Espresso
* Kenya AA Peaberry Lot 416
* Brazil Daterra Santa Columba
* Colombia Choco Carmen del Atrato
exceptional coffee, exceptionally fresh. Only at caffe d'bolla!
Panama
John says...
I roasted a new batch of Panama Carmen Estate to a light City roast.
Floral, tangerine/peach and vanilla as it cools.
Experimenting with a radical espresso blend of Panama Carmen Estate and an excellent Kenyan from the Nyeri district.
So far the results are promising.
I roasted a new batch of Panama Carmen Estate to a light City roast.
Floral, tangerine/peach and vanilla as it cools.
Experimenting with a radical espresso blend of Panama Carmen Estate and an excellent Kenyan from the Nyeri district.
So far the results are promising.
Thursday, June 05, 2008
Three New Coffees!
Three new coffees in!
Brazil Fazenda Esperanca:
This wonderful coffee was #1 at Brazil's Cup of Excellence in 2007. It has previously placed 2nd, 3rd, 4th, and 6th. This Yellow Bourbon, grown at 1500 meters, is a rare gem in Brazilian coffee. Sweet floral and caramel aroma, tangerine and honey in the cup.
Kenya AA Nyeri - Kiamaina:
A fantastic coffee from the Nyeri district in Kenya. Crystalline clear flavors permeate this wondrous brew. Peach nectar throughout the cup with hints of warm honey, lemon and spice in the finish.
Nicaragua Limoncillo Java Longberry:
This coffee, from the Limoncillo Estate, is 100% Java, yet it is a Longberry.
Sweet smokey nut flavors with soft hints of lemon cookies in the cup.
Brazil Fazenda Esperanca:
This wonderful coffee was #1 at Brazil's Cup of Excellence in 2007. It has previously placed 2nd, 3rd, 4th, and 6th. This Yellow Bourbon, grown at 1500 meters, is a rare gem in Brazilian coffee. Sweet floral and caramel aroma, tangerine and honey in the cup.
Kenya AA Nyeri - Kiamaina:
A fantastic coffee from the Nyeri district in Kenya. Crystalline clear flavors permeate this wondrous brew. Peach nectar throughout the cup with hints of warm honey, lemon and spice in the finish.
Nicaragua Limoncillo Java Longberry:
This coffee, from the Limoncillo Estate, is 100% Java, yet it is a Longberry.
Sweet smokey nut flavors with soft hints of lemon cookies in the cup.
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