I have felt for some time that single origin coffees are far underused through our commercial espresso machines. On Saturday we decided to worked through a few kilos of Gethumbwini. It made a real change and most of the customers could taste the difference. It proved especially nice with the milky drinks, providing a much more unique profile than the standard chocolatty, caramelly drinks that most blends tend to err towards. We'll be trying something new next week too if anyone is interested. I shall be offering free straight espressos with the milky drinks to encourage an awareness of the differences in tastes. The El Guabo that I used in the recent UKBC proved that there can be complexities without having to blend sometimes. I know there are of course arguments for blends, but I find it a nice change to keep it simple. The table and chairs will be available this Saturday too, my friend Toby sourced an odd retro folding table with 10 attached seats that shall hopefully generate an outdoor coffee shop feel. Chris has been trying many different extractions on the linear over the last few weeks, changes to dose and grind size, and extraction times to try and garner a hold over how this impacts on flavour on the micro scale. So do come down and quiz him and say hello and give us your thoughts on this weeks single origin coffee. There should be a nice selection of retail coffee on sale too.
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