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Monday, April 24, 2006
Fazenda...
So I was looking for some new brazils to try lately. Thinking about doing a Daterra espresso tasting. House espresso has been getting dark enough for tight ristretto. Not a bad thing for us lately as we have so many people asking for shots of everything. But I was thinking of this lineup...
Ecco Caffe Daterra Reserve
Cafe Fresco Daterra Reserve
Atomic Cafe Daterra Reserve
+ one more undecided Daterra
I am thinking this would be an excellent way for people to understand roasting differences. All three of the roasters have very different philosophies and by comparing the same beans with different roasts, it might help define peoples palates. This might be a bit advanced for some people to attend but I think we have to think ambitiously and stop mucking about.
I'm thinking of serving 25 persons and closing the shop early to accomodate:
A service of singles of each espresso so no one OD's and also to speed things up.
I am guessing that service of 2 by 2 would be best. Meaning each person will receive two contrasting single espresso at once to evaluate.
Effectively 50 shots pulled by two stations is 25 shots*2min each side in an hour. That allows plenty of time for waste if we assume an hour and a half tasting. Maybe my math is wrong here.
Cannot forget water cups... very important.
A tasting like this could effectively define peoples palate as to what they like or what they are tasting.
Ideas are welcome. ¶ Jaime van Schyndel 10:18 PM
So I was looking for some new brazils to try lately. Thinking about doing a Daterra espresso tasting. House espresso has been getting dark enough for tight ristretto. Not a bad thing for us lately as we have so many people asking for shots of everything. But I was thinking of this lineup...
Ecco Caffe Daterra Reserve
Cafe Fresco Daterra Reserve
Atomic Cafe Daterra Reserve
+ one more undecided Daterra
I am thinking this would be an excellent way for people to understand roasting differences. All three of the roasters have very different philosophies and by comparing the same beans with different roasts, it might help define peoples palates. This might be a bit advanced for some people to attend but I think we have to think ambitiously and stop mucking about.
I'm thinking of serving 25 persons and closing the shop early to accomodate:
A service of singles of each espresso so no one OD's and also to speed things up.
I am guessing that service of 2 by 2 would be best. Meaning each person will receive two contrasting single espresso at once to evaluate.
Effectively 50 shots pulled by two stations is 25 shots*2min each side in an hour. That allows plenty of time for waste if we assume an hour and a half tasting. Maybe my math is wrong here.
Cannot forget water cups... very important.
A tasting like this could effectively define peoples palate as to what they like or what they are tasting.
Ideas are welcome. ¶ Jaime van Schyndel 10:18 PM
Comments:
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Jaime,
That's a damn cool project you got envisioned there. It sounds like it will be very educational, though I'd hate to be there myself -- being responsible for the Atomic's beans and all. I'd be far too nervous, and it'd be quite unfair to the tasters and their freedom to express themselves perfectly openly.
Is this something you think that you can make happen soon, or is it a month or more away? I ask just cuz we still have some of the past season's crop to move through at the Atomic (another few weeks) but I'd like to be certain to get to you a roast of the new crop. My boss John found the idea rather inriguing as well.
We may have to conduct the same experiment ourselves.
Please, keep me posted.
Adam D
That's a damn cool project you got envisioned there. It sounds like it will be very educational, though I'd hate to be there myself -- being responsible for the Atomic's beans and all. I'd be far too nervous, and it'd be quite unfair to the tasters and their freedom to express themselves perfectly openly.
Is this something you think that you can make happen soon, or is it a month or more away? I ask just cuz we still have some of the past season's crop to move through at the Atomic (another few weeks) but I'd like to be certain to get to you a roast of the new crop. My boss John found the idea rather inriguing as well.
We may have to conduct the same experiment ourselves.
Please, keep me posted.
Adam D
I think we need some palate cleanser/food to prevent us from getting too sick...
Adam, you might consider sitting in anonymously. I think you will gain a lot of (relatively unbiased) feedback from the event and you don't get many oppertunities like that.
I think the purpose of this "exercise" is not really a "who's the best", but rather an exploration of roasting styles. It's all about what tastes good to you (the roaster) and how you espress them. It's really a nice treat for espresso lovers.
An egg could be cook thousand ways, and I prob like just about all of them (as long as it tastes good, hah!)
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Adam, you might consider sitting in anonymously. I think you will gain a lot of (relatively unbiased) feedback from the event and you don't get many oppertunities like that.
I think the purpose of this "exercise" is not really a "who's the best", but rather an exploration of roasting styles. It's all about what tastes good to you (the roaster) and how you espress them. It's really a nice treat for espresso lovers.
An egg could be cook thousand ways, and I prob like just about all of them (as long as it tastes good, hah!)
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