Morning, noon and night
One of the fairly regular topics that comes up is what coffees to drink when. It's not an easy question to answer though has a very simple response. As with any coffee subject, be it the best way of preparing it, which style to have, white or black, blend or single origin, it's is down to your own taste. That said, it is always easier to discuss a subject from a certain viewpoint as you can then relate your own (dis)agreements and learn more about your own position, and my viewpoint is single origin, black, and the best quality I can find.
So, morning coffee. Personally, my favourite origin is Sumatra. I love the full body, the thicker mouthfeel and heavier body coupled with little or no acidity, and this is a great way to get the satisfaction of a big mug with the kick I like to start my day. It's good with strong tasting breakfasts, or things with heavy body such as full fat milk as it has the power to cut through those flavours and textures.
That said, I am currently drinking a Colombia, which works in a different way. Having lighter body and more acidity though not a light roast (another subject to talk about at some point), another effect is achieved. Acidity in coffee is felt at the sides of the tongue, and causes the mouth to water. Too much leaves a sour taste, but the right amount helps to keep the flavour bright and fresh in your mouth. This then is great for people who maybe only have a cup of coffee in the morning or something dry like toast.
Lastly, and perhaps my favourite for a breakfast coffee would be something like a Kenya - if you have fruit then sometimes you will find that the flavours very much clash with coffee, in which case this is the one you have been looking for. The citrus and in particular grapefruit that comes out of Kenya is amazing and pairs beautifully. Well worth trying if you haven't. The orange of Rwanda would work well with orange juice (funnily enough), though I tend not to recommend any Ethiopians as they are more delicate.
The basics above apply to any day part, though I tend to favour light bodied coffees in the afternoon such as a good Brazil or moving into maybe a lighter roastGuatemala for early evening. More on these at a later date though I think, I have something special for that post that will directly relate to some bigger news coming up for the summer.
Evenings also use the same patterns, though it is worth noting that tastebuds, like people tire as the day goes on and so heavier bodied coffees become better suited especially after a big meal, though be careful; Just as in cooking, too much can be overwhelming. If serving a cheesecake or something go for something lighter to help cleanse the tongue and freshen the mouth - it will pay dividends!
As ever, if you want to know more just drop me a line, or better yet come down to the market to see me - Coffee is as individual as you are and each roaster roasts their own way, each farm lot has its own character and each brew method changes the flavour too, let me know what you want to drink and how and I'll make some recommendations for you!
So, morning coffee. Personally, my favourite origin is Sumatra. I love the full body, the thicker mouthfeel and heavier body coupled with little or no acidity, and this is a great way to get the satisfaction of a big mug with the kick I like to start my day. It's good with strong tasting breakfasts, or things with heavy body such as full fat milk as it has the power to cut through those flavours and textures.
That said, I am currently drinking a Colombia, which works in a different way. Having lighter body and more acidity though not a light roast (another subject to talk about at some point), another effect is achieved. Acidity in coffee is felt at the sides of the tongue, and causes the mouth to water. Too much leaves a sour taste, but the right amount helps to keep the flavour bright and fresh in your mouth. This then is great for people who maybe only have a cup of coffee in the morning or something dry like toast.
Lastly, and perhaps my favourite for a breakfast coffee would be something like a Kenya - if you have fruit then sometimes you will find that the flavours very much clash with coffee, in which case this is the one you have been looking for. The citrus and in particular grapefruit that comes out of Kenya is amazing and pairs beautifully. Well worth trying if you haven't. The orange of Rwanda would work well with orange juice (funnily enough), though I tend not to recommend any Ethiopians as they are more delicate.
The basics above apply to any day part, though I tend to favour light bodied coffees in the afternoon such as a good Brazil or moving into maybe a lighter roastGuatemala for early evening. More on these at a later date though I think, I have something special for that post that will directly relate to some bigger news coming up for the summer.
Evenings also use the same patterns, though it is worth noting that tastebuds, like people tire as the day goes on and so heavier bodied coffees become better suited especially after a big meal, though be careful; Just as in cooking, too much can be overwhelming. If serving a cheesecake or something go for something lighter to help cleanse the tongue and freshen the mouth - it will pay dividends!
As ever, if you want to know more just drop me a line, or better yet come down to the market to see me - Coffee is as individual as you are and each roaster roasts their own way, each farm lot has its own character and each brew method changes the flavour too, let me know what you want to drink and how and I'll make some recommendations for you!
posted by Jamie at
21:00
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