The new seating area against the west wall is finished. Yay!
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.
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