Want to say arabica, but I will need to check the bag when I get home.
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Want to say arabica, but I will need to check the bag when I get home.
Enjoy.
It is afternoon here, and I am enjoying a mug of Ethiopian coffee, prepared with one of my Hario drippers and unbleached filter paper, (and served with warm milk and a dash of double cream).
it's cold, wet and gray this morning. I'm about to make another mug.
It's a red bourbon from Hawaii; very sweet and fruit focused
Something similar here.
Not at all pleasant.
An excellent idea.
I may well emulate you.
Sounds delicious.
Do enjoy.
The packet of my Ethiopian coffee merely blandly observed that it came from "indigenous varieties", which, in the case of Ethiopia, may well be true, as they do have strains and varieties - of coffee unknown anywhere else.
My beans are from Sweet Maria's and they are "Brazil Dry Process Irmas Pereira". I roast them myself in a Nostalgia popcorn popper, to a dark roast, grind them in my Breville Barista Express and I make single shots of espresso (using distilled water) with nothing but a pat of melted unsalted butter and a little Splenda. So good!
Interesting that coffee producers in Hawaii, specifically Kona, are now protecting their products by going after counterfeiters who claim their coffee is from Kona when it's not under a theory of false advertisement. One day maybe coffee will become protected by appellation of origin regulation like it is for wine producers and Champagne versus Sparkling Wine in Europe.
How Hawaii coffee farmers fought counterfeit Kona beans | Honolulu Star-Advertiser
On the volcanic slopes of Hawaii island, hundreds of farmers in the Kona region produce one of the most expensive coffees in the world.
www.staradvertiser.com
when I was young, any coffee made where it dripped from an upturned container to one below was called "cona coffee". Took me a while to realise that there's also a Kona coffee.
Yes, now that you mention this, I recall it as well.
You are quite right. I used to drink this as a student, sometimes, in the afternoon.
The better sort of urban pubs had this sort of coffee available, which was something approximating to real coffee which you could order and drink during the day.
And you would see middle class women in those pubs also in the afternoon, or early evening, - teachers, or lawyers, for example - meeting friends or colleagues for a coffee.
And it was best - by far - when it had been just freshly prepared, rather than the coffee which had been stewing - one cannot honestly say brewing - in the bottom pot for ages.
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Still wet and windy here, with more storms forecast.
But, better than snow.
Amen to that.
A profound, passionate and heartfelt amen to this.
I've just opened a pack of "Sang Tao (creative) 8", ground for use in a Vietnamese drip (phin) filter.
www.driproast.com
oooo - it's very chocolatey both on the nose and also taste. Impressive. I'll be upset when it runs out, as I'm not sure I can buy it easily here (I got this one in Vietnam about a year ago; I'm very glad it was well vacuum packed).
Trung Nguyen Creative 8: Review - Drip Roast
My trip to Vietnam early this year was an eye-opener for my coffee journey. Vietnamese coffee is its own unique thing, and I’m glad that I got to try it finally. I could never get enough of it. I fell in love with Vietnamese coffee so much that I threw away some of the stuff …
www.driproast.com
oooo - it's very chocolatey both on the nose and also taste. Impressive. I'll be upset when it runs out, as I'm not sure I can buy it easily here (I got this one in Vietnam about a year ago; I'm very glad it was well vacuum packed).
I can only recommend the Kona Coffee™ version in good conscience. I have no experience with Cona, Bethiopia, and Hosta Mica coffees so proceed with caution.
Fascinating to read about a new - and totally different - coffee experience.I've just opened a pack of "Sang Tao (creative) 8", ground for use in a Vietnamese drip (phin) filter.
Trung Nguyen Creative 8: Review - Drip Roast
My trip to Vietnam early this year was an eye-opener for my coffee journey. Vietnamese coffee is its own unique thing, and I’m glad that I got to try it finally. I could never get enough of it. I fell in love with Vietnamese coffee so much that I threw away some of the stuff …
oooo - it's very chocolatey both on the nose and also taste. Impressive. I'll be upset when it runs out, as I'm not sure I can buy it easily here (I got this one in Vietnam about a year ago; I'm very glad it was well vacuum packed).
Do enjoy - I've read the review as well, and must admit that it sounds amazing.
That has intrigued me; I will most certainly keep an eye out for it.
Does the method of preparation differ (dramatically, or in any serious way) from what we (I) am already familiar with (moka pot, Hario dripper & filter paper, French Press)?
It probably doesn't matter. I use a traditional Vietnamese dripper as they don't weigh anything and cost under £1 in Hanoi, so I bought a couple. However, I guess it doesn't matter too much as long as water gets through it!
I'd go with one of your drippers, and then try a French press. It may not be ground fine enough for the moka pot.
Sipping an afternoon Ethiopian coffee, with warm milk from Jersey (and Guernsey) cows, and a dash of double cream.
Wonderful.
Wonderful.
Understood.
Ah, yes, the degree - the level - of grinding for the coffee grounds; I had entirely forgotten about that.
How coarse is the grind for Vietnamese coffee? You say that French Press (which takes a pretty coarse grind), or the Hario dripper, (and, that that matter, the Chemex, which also takes quite a coarse grind) should be fine.
Those tasting notes sound not only fascinating but downright delicious. I love the quality of smoothness.
It's finer than a cafetiere grind, although that doesn't mean it won't work in one. I don't have a Hario dripper or Chemex and just took a guess that they used a grind coarser than espresso but finer than a cateriere.
Another option is to get beans and grind them as you require, although it won't be the same coffee of course. Checking my favourite London store:
algeriancoffeestores.com
The idea of vegan butter doesn't sound pleasant at all (plus, butter roasted beans will eventually require you to clean your grinder!).
Oh, and this is the phin / dripper I use, but I wouldn't bother for that price!
algeriancoffeestores.com
Another option is to get beans and grind them as you require, although it won't be the same coffee of course. Checking my favourite London store:
SWEET VIETNAMESE
The Vietnamese "Buon Ma Thuot" - The delicious and ever so popular Vietnamese coffee that is a high roasted bean in a vegan butter to a traditional recipe. Dark and strong with sweet chocolate and caramel notes. Enjoy it made in a traditional Vietnamese filter with condensed milk, or in your...
The idea of vegan butter doesn't sound pleasant at all (plus, butter roasted beans will eventually require you to clean your grinder!).
Oh, and this is the phin / dripper I use, but I wouldn't bother for that price!
VIETNAMESE COFFEE FILTER
Vietnamese coffee filters are great permanent, non-fuss filters, that sit directly on top of your cup! These filters come with a coffee filter press, remove before using. Use coffee ground for a permanent filter. Then gently place the coffee press on top of the ground coffee. This holds the...
What a terrific post.It's finer than a cafetiere grind, although that doesn't mean it won't work in one. I don't have a Hario dripper or Chemex and just took a guess that they used a grind coarser than espresso but finer than a cateriere.
Another option is to get beans and grind them as you require, although it won't be the same coffee of course. Checking my favourite London store:
SWEET VIETNAMESE
The Vietnamese "Buon Ma Thuot" - The delicious and ever so popular Vietnamese coffee that is a high roasted bean in a vegan butter to a traditional recipe. Dark and strong with sweet chocolate and caramel notes. Enjoy it made in a traditional Vietnamese filter with condensed milk, or in your...
The idea of vegan butter doesn't sound pleasant at all (plus, butter roasted beans will eventually require you to clean your grinder!).
Oh, and this is the phin / dripper I use, but I wouldn't bother for that price!
VIETNAMESE COFFEE FILTER
Vietnamese coffee filters are great permanent, non-fuss filters, that sit directly on top of your cup! These filters come with a coffee filter press, remove before using. Use coffee ground for a permanent filter. Then gently place the coffee press on top of the ground coffee. This holds the...
Thank you.
The coffee sounds amazing and delicious, (sweet chocolate and caramel notes, yum) but am in complete agreement with you, the very idea of vegan butter does nothing - absolutely nothing - for me.
"Indigenous varieties"......I tend to view that as a positive indicator suggesting the supply chain starts with a truly knowledgeable buyer, and the specialty coffee world certainly requires such buyers
Agree completely.
Yes, that - especially given that the coffee comes from Ethiopia, which is one of the ancestral homes of coffee, and is a place where one does have a great many natural and native "indigenous varieties" of coffee to choose from, coffees found nowhere else on the planet.
The small company I buy much of my coffee from pride themselves on cultivating close relationships with small, good quality, local growers, and producers, (and have done so for some years) in the countries from where they buy their coffees.
Tried a single origin Brazilian coffee via Aeropress while out at brunch on Sunday.
Was so smooth and really quite delicious. No sugar or milk required.
Was so smooth and really quite delicious. No sugar or milk required.