allCoffee.co.uk

AllCoffee comes to (s)he who waits...

2008-08-14T20:44:00.005+01:00

Ok, so I'm nearly there. The server has changed, and all sorts of background stuff has been going on that is nearly complete. I've also been drinking a ton of Union Handroasted Mexico; I'm rediscovering my dark roast roots and finding soft chocolates with a good roast strength really are a fantastic combination. As a morning coffee it is is proving a good second choice to my favourite Sumatrans, which, in all honesty I have found a little lacking and unspecial this year.They can never be called normal, so I'll just have to invent that word for them, as they are not bad, but still. Coming up is a little European tour of coffee for me, and by the time I return I expect to be fully back up to speed and back to regular posts.

2008-07-14T20:21:00.003+01:00

I know it's been a while, but I have been busy working on a few new plans for the website which should be coming to fruition fairly soon. I should be able to bring some new coffees to your attention and make the conversations even more adventurous and applicable! Excited? You should be. In the meantime, I am happy the way some of the Brazilians seem to be mellowing out and even been enjoying Colombians again, something of a novelty for me as I don't go for the higher acidity coffees though the depth of roast has helped immensely as far as that goes.

Keep drinking, keep scouting out what's around and keep supporting your local roastery if you can find it. I'll be revised and refreshed in a couple of weeks and look forward to seeing you all then.....

A sobering thought.

2008-04-15T21:00:00.007+01:00

I touch on it here and there, but so far have not written about it, but just as when pairing food with coffee there is a knack to pairing coffees with drinks too. Ethiopian Sidamo or Yirgacheffes are fantastic with a good floral white wine, and for those with expensive tastes, the Biloya that was so well received over Christmas is back, though for now this is a market only offer, unless you mail me to see if I have any left. It's not the cheapest but it is my highlight from last year and I certainly will be holding on to a couple of bags of it for myself!

However, I digress. My main topic I wanted to talk about is with particular reference to the seasonal beers that are around at the moment. Now, if you get into the good spring ales or continental beers, there are some fantastic fruit flavours and wheat beers around at the moment, and it has struck me how well they would be suited to a good Kenya, and possibly even a Rwanda. The beauty of these other than their sobriety enhancing capabilities is the similarity in acidity, which really helps to keep your tastebuds from receiving a shock. The grapefruit overtones often found in Kenya helps to keep a certain level of consistency and work well with the heavier bodied ales, while the more orange notes to be found in the Rwanda Maraba Bourbon work better I find with the wheat beers and lighter spring ales.

I definitely feel a move again to the African coffees now that spring is nearly here, and there are some great ones around at the moment with their fresh flavours from the new crop giving more prominence to the floral and perfume notes. Come down to Green Park Station market and seek me out if you want to know more -I'm always happy to advise which coffee will best suit your needs or even here about a great pairing you've discovered yourself!

Morning, noon and night

2008-04-03T21:00:00.004+01:00

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!

Ch ch ch changes...

2008-04-01T20:44:00.005+01:00

Just a quick note in case you are wondering, I have now changed to a blog provider to better keep this page and you informed! the major change in this is the fact that you can now subscribe on your browser to this page with RSS, just take a look on the right hand side of the address bar.....

As a way of saying thanks while I've been reworking stuff, and to make sure you all get down to the Saturday market in Green Park Station, there's some vouchers available! all you need to do is click here to be taken to the page; if the link doesn't work or the page is blank, then the deal has expired, but that will be a while yet!

I'll post a new, coffee related blog in full tomorrow, it's been rather busy today!

All things bright and beautiful

2008-04-01T20:43:00.000+01:00

Sorry to bang on, but as new season coffees work their way over to us, I thought it appropriate to enjoy some of the lighter coffees and appreciate the brightness and acidity, or freshness of flavours that are around currently. Mostly at the moment I have been drinking some Chiapas from Mexico, primarily because I talked about it last week and I haven't had any recently. Interestingly I found the roast to be a lot stronger than I remembered it, which perhaps reflects how my taste buds have altered from the American west coast style of roasting that I spent years doing, though serves to remind that nothing is static, and all coffees are worth revisiting again and again to appreciate how they are differing in not only crop but roasters personality. The other reason is that Mexican is an origin with a soft mouthfeel and great completeness in flavour that pairs excellently with milk chocolate, and there's been a fair amount of that over the last week or so!

Following on from that I have just cranked open some Dominican Republic, just to get a little bit of that red berry fruitiness to clean my palette and freshen my mouth from the cloying chocolate. I love this coffee as a daytime starter, but it has a good appreciation value as an afternoon coffee, with a definite delicate side to it but an underlying softness that is not overpowered by the acidity as can sometimes happen. This may cross over and go with the Brazilian Lambari as a great afternoon coffee, though even as a fine finishing touch to a meal I think this would work perfectly.

I have a stack of African coffees coming in too for the weekend if you can make it to the market (they may not all make it online) as well as a little more of the Biloya which is one of those coffees that if you haven't tried it you really should. No, really, hang the cost.

Africans normally exhibit the wild citrus flavours (orange, lemon, grapefruit) and floral aromas which make them my favourite coffees on the tasting table, though not necessarily all day drinkers. Like everything good in life they are not appreciated by all people. Having those fresh crop flavours just that little bit bolder in the cup is really worth delving into and trying if you haven't already. I would be happy to give a little tasting plan or recommendation if you had a few friends looking to try a few, as ever the key to tasting is to try more than one together, with each showing differences in themselves and others and making it so much easier to remember which you liked and why. Again, catch me in the market and let me know your ideas and how I can help

It's worth mentioning that some coffees benefit from a little bit of age, some coffees taste way to 'green' and raw at the beginning of the season, so don't think that this time of year is the only time of year to get quality coffee; view it as the exciting time when we get to welcome old friends, make new ones, and sometimes lose a couple on the way.

Cup of Excellence

2008-04-01T20:42:00.001+01:00

If you're a regular to my stall in Green Park Station Market (if not why not?!) then chances are you'll have had me bang on to you about how great this program is. Focused on quality and producing a product that people want to buy as a basis for economic sustainability rather than just guaranteeing a minimum wage for a product that can ultimately lead to the killing the market if the quality is not there, this program has brought to a wider audience some outstanding coffees.

Santa Terezinha was one, and Cachoeira another, both of which have caused me to fall in love with Brazilian coffees all over again. It's had a knock on effect too- try the Lambari Estate; super light in body but so good as an afternoon springtime coffee that is a thirst quencher too, I'd serve this during a meal of something along the lines of a fresh pasta with roast butternut squash, bacon and parmesan for a perfect light lunch.

This weekend though has seen something new come through my door in the shape of Bolivian Flor de Mayo. It would appear that the Spanish first introduced coffee to Bolivia in the 1800's (though I'm still trying to research that), and I've not had the opportunity to taste speciality grade coffee from there before, so to get my hands on some Cup of Excellence Bolivian at that was truly something to look forward to!

But what of the profile? Well, needless to say I was very pleasantly surprised. There was an initial spike of acidity that, that, softened, and pleasantly so, and dropped away to reveal a good depth to it too. Not as soft as the Mexican Chiapas, but brighter than the Brazilian nuttiness yet not as dominant as a bright Colombian. Rewardingly complex yet not so complex as to appeal only to the super aficionado, I really, really liked this, and am going to be checking back on this to see how it develops through the year.

All that's left to say is that it looks like I have another regular in the line up!

Ugly Cherry?

2008-04-01T20:41:00.000+01:00

This week has obviously seen me rather busy with the site changes, focusing more on how I can get my expertise, knowledge and passion out to you the consumer.

Keeping me going this week has been Peru El Sauce, the newly available (for me) Peruvian coffee I am hoping will be as good as its stablemate the Peru El Guabo. Spanish for 'the ugly' El Guabo first made its appearance on my table last year, after hearing rumours that it was a good substitute for Cuba which sold out almost before it was in. A good strength of roast has left this as a beautiful coffee for me, but then I always was seduced by power in my coffee! Imagine this with a dark chocolate mousse while you're sat at home in the evening with the fire still on because let's face it, it's still cold out there...

Peru El Sauce then was a venture into Peru, not a region I have huge amounts of familiarity with, so a good way of expanding the tastebuds of myself and my customers, and so far so good. Introduced back in the 1700's as Typica to the upper mountains of Peru before cultivation in the 1850's by the Jesuits and later introduction of the Bourbon mutation in 1950 I've found good tobacco notes there, as well as body, though the El Sauce has a more pronounced acidity that helps to keep it from being as heavy as a Pacific coffee, and provides a little touch of freshness to it.

I think you'd benefit from this as a good kick in the morning, maybe with a thick slice of toast or, dare I say it, as the espresso constituent if you 'have' to have a latte or cappuccino. Ideal in my book as a stove top coffee as well as by cafetiere, so much so I now have El Guabo and El Sauce available specifically ground for the Bialetti.

The NEW SEASON is upon us!

2008-03-31T06:49:00.001+01:00

This week has been an exciting week, as all those that have had the (mis)fortune to visit me at the market already know... The new season is upon us!!! Undoubtedly my favourite time of year, I have been very impressed by the Brazilians I have been drinking, all the more so because I don't normally go for them!

Back in my B.C. days (before coffee) I remember finding an instant I could taste a difference in and that was from Brazil, but when the world of real coffee came knocking, I found the lighter body too little and headed off to the realms of Indonesia and Pacific coffees quickly. My favourite is still a good Sumatra, though Sulawesi and Papua New Guinea are also excellent, powerful coffees.

This last week or so then, has been a very pleasant surprise. Not only have I bought a whole host of new coffees into the fold, mainly due to my enthusiasm, but I have been loving the soft acidity and slightly heavier than expected body in some of the recent Brazilians, most noticeably a new crop Santa Terezinha from the much favoured Cup of Excellence program, but the Sitio Du Tileco which is back, and I've still not got around to tasting the Bourbon Cachoeira Natural Pulp.

I've been swamped with some new coffees from a different source as well as a few additional packs from a current one, leading to me needing to drink a few kilos before it stales! If that wasn't ever evidence that you need a burr grinder to make sure your coffee lasts as long as it can then I don't know what is. Have you got one?

Lastly, as you may have noticed, the website is going through some changes, email addresses will be changing and things should be taking a more interesting turn. You will be able to buy in one click the coffees I am talking about in wholebean form, or visit the full list through the links at the bottom of the page.