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Doppleganger espresso
We were playing with shots of the new Wabi series today, Doppleganger.
Shots were coming out taffy cherry with a raspberry nose. It was not a 'fruit bomb' so acidhounds will be disappointed. The fruit comes more taffy than tart, notably better as you let the coffees rest and clarify. We recommend this for a day 7-12 off of roast window. Any earlier and it can be a little unruly with the fruit.
This will hang around for a couple of weeks and then we`ll move on to some new coffees. We have a couple of new arrivals to talk about soon, more on those later.
The crema on this pairing is very persistent but also a little lighter in coloration. With the blend contents, that makes sense but should be noted. I thought it better to post it as is, having been openly critical of other roasters using color corrected photos on their bags or in marketing materials.
¶ Jaime van Schyndel @ barismo 7:20 PM
We were playing with shots of the new Wabi series today, Doppleganger.Shots were coming out taffy cherry with a raspberry nose. It was not a 'fruit bomb' so acidhounds will be disappointed. The fruit comes more taffy than tart, notably better as you let the coffees rest and clarify. We recommend this for a day 7-12 off of roast window. Any earlier and it can be a little unruly with the fruit.
This will hang around for a couple of weeks and then we`ll move on to some new coffees. We have a couple of new arrivals to talk about soon, more on those later.
The crema on this pairing is very persistent but also a little lighter in coloration. With the blend contents, that makes sense but should be noted. I thought it better to post it as is, having been openly critical of other roasters using color corrected photos on their bags or in marketing materials.
Labels: doppleganger, espresso, wabi-sabi
¶ Jaime van Schyndel @ barismo 7:20 PM
Thursday, February 11, 2010
Class updates and new espresso options
¶ Jaime van Schyndel @ barismo 8:38 AM
Kagumoini has been roasted as espresso for our S3 and S4 blends for some time. Recently at Hi Rise on Brattle Street, they requested it as a SOE. We obliged and have since had great feedback on this particular espresso. Where the Kiamabara is big and holds up even through short milk with unique fruitiness, the Kagumoini is best enjoy as a delicate but intensely sweet and delicious shot.
To get ahead of new coffees coming in and have creative diversity in our lineup of espresso, we are starting a new series. Where the Sonata series is built for consistent yet still quality results, this series will be about creativity and will change frequently. The staff and sometimes accounts will make unique sugestions for pairings we will explore for short timelines. The focus will be not on balance, but on asymmetry and finding beauty in what is essentially a work in progress. To express the beauty, impermanence, and the uniqueness of this series, we decided to give a nod to the term Wabi-sabi.
Next week's Wabi-sabi series will be codenamed 'Doppleganger' and will consist of two Kenyas, the Kagumoini and Kiamabara espresso paired together.
February classes are up online and ready for registration. We expect the classes to be informative and we recommend checking them out. Like all things barismo, the materials will be hands on, technical, and thorough.
Labels: classes, events, wabi-sabi
¶ Jaime van Schyndel @ barismo 8:38 AM
Saturday, January 30, 2010