coffee blogger
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Ristretto
A ristretto is very much an Italian way, simply restraining the amount of water and time that is to go into the making of an espresso, not to make it stronger, just to make it dense in flavor, and viscosity. Knowing what I wanted with the sudden wish to infuse my second morning coffee shot…
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Decision
Looking at the fine reddish hue on the coffee grounds from the first daily coffee brew, the thoughts for the second came, and with the desire to emphasize that hue — some saffron threads.
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El Locho (Latin America)
Region: Apaneca, El Salvador Farm: Las Delicias Varietal: Bourbon Altitude: 1,500 – 1,700 meters Process: fully washed, sun-dried on patios Tasting notes: tangerine, toasted hazelnut, caramel Medium roast Roaster: Crema Coffee Roasters, Nashville, TN
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Going to Corsica
the first two decades of my life I had a considerable understanding of what happens before the process of brewing coffee but a minimal impression of what coffee is to the mouth. The last four decades have been different. The daily taste of coffee is routine — a conscientious routine but routine nevertheless; and one…
Sila Blume 