Earlier this month, Tampa had a MAJOR art showdown at the Tampa Etsy Craft Party – and Jitterz Cafe was there with some MAJOR dance, ahem, coffee moves! We featured a live coffee roasting demonstration, showcased coffees from Africa (specifically the Ethiopia Harrar and Ethiopia WP Jimma), and shared endless techniques and fun behind preparation and consumption. Here are the highlights from the show! Photo Credit: Sarah Fisher
Here are more pictures!
LIVE and in-person, we’re going to show you how to roast your OWN quality coffeehouse beans for a fraction of the cost! Live demos, piping hot coffee samples, and yes – GIVEAWAYS! Stop by and check out our live coffee roasting demonstration!
Time: 7pm – 11pm
Address: 108 S. 12th Street at Channelside | Tampa, FL
This event is hosted by the Tampa Etsy Craft Party. Visit the Tampa Etsy Craft Party page: http://www.facebook.com/event.php?eid=219420521415349
Visit the Official Etsy Craft Party 2011 Meetup Page: http://www.meetup.com/etsy/Tampa-FL/100657/
*Photo Credit: Gevon Knox*
So I’ve been reviewing some Vietnamese coffees from BaristaOnDutY.com, and I was excited to see that there was a surprise coffee for me to review – no label or anything. So I’ve decided instead of testing it and telling you about it, we should find out the surprise together. c(_) Cheers! *Clank*
I am going to play with this in the roaster and give you a full review soon!
Suggested Preparation: Wait & See!
This coffee is like Heaven in a cup…No, LITERALLY. It’s loaded with so many flavors – honey, butternut, jasmine, toasted macadamia. It’s a very floral and sweet coffee, but has such an unexpected collaboration of flavors and intriguing twists. This coffee has been around for quite some time and has always been raved about. I was so happy when I found out that BaristaOnDutY had sent some to me.
You may question what’s going on in the cup. Is it my taste buds or the coffee?? It’s so sweet and floral but very rustic and woodsy. The dry aroma made me chuckle a bit to myself – glad to smell something so pleasing: sweetened nuts, honey, and peach. The wet aroma released soft scents of banana, honey, jasmine and honeysuckle – an aroma that definitely brought me back to my childhood of picking honeysuckles and experiencing soft, elegant flavors against my tongue.
The taste of this coffee was like a playground experience: butternut, apricot, an explosion of honey, a short, dry finish, winey accents. It played with my emotions in good way. Further along in the cup, the soft jasmine aroma from before meets my tongue and excites me once again. About halfway through – SMACK! Toasted macadamia nut – well where the heck did this come from?? But I like it! A little later, more floral tastes arrive and lasts throughout the duration of the cup.
This was such a pleasurable experience – it’s easy to be taken by surprise with this coffee; however, don’t let it confuse you. Let the element of surprise share an all too intriguing melody with you. Experience this coffee any day at any time, and your mouth – and heart will smile.
Suggested Preparation: French Press, Coarse Grind
The Vietnamese Caphe is such an incredible coffee, it’s ridiculous. Its atypical shape, aroma, and taste qualities made me keep by nose deep into the beans for the majority of the tasting. Provided by BaristaOnDutY.com (@BaristaOnDutY), this coffee’s dry whole bean aroma was a collaboration of several scents: onions, spice, tobacco, leather, smoked wood chips, grassy. Its ground dry aroma is where we experienced more of the sweeter scents like caramel and soft floral accents. The wet aroma (immersing in water) – Oh My God – intense tobacco & molasses was very apparent. We also got hints of sweet raisin, plum and more of that caramel – but also a smoked wood.
So we finally get to taste: winey, licorice, tobacco & cigar accents, would be great for espresso, a very clean finish. About halfway through, all of the dry and wet aromas along with the upfront tastes blend together very well and are quite pleasurable!
The Beans: The beans were actually quite small in comparison to the average bean. Interestingly enough, the texture of the beans were both smooth and rigid and had a color variation of both dark and light. These unique traits give it character and an unconventional beauty.
Pairs Well With: A light cigar, A rich chocolate dessert
What to look for soon: best preparation methods (espresso, drip, French Press, phin filter)
Home roasting can be fun, and you can experience the joy of fresh roasted coffee every day! I will teach you the equipment you can use, information about various coffee regions, and yes…that aficionado terminology.
When roasting, it is very important to have the proper equipment, store the coffee immediately, and let it rest to experience its best characteristics! In about 5 to 15 minutes, you will be done with a full bag of coffee – enjoy! Great coffee moments start at home!
Green Coffee/Green Beans: The green or yellow colored coffee seed of the harvested fruit. The appearance of coffee prior to roasting.
Dry Processed: The unwashed or natural coffee, the original method of processing coffee. Fruit is picked from the tree, hand sorted for ripe, unripe, and defective beans, then laid to dry in the sun or on raised screens. Dry processed coffees generally have more body, less acidity, and more rustic flavors. Refer to my other post about the fruit of the tree.
First Crack: At this stage, coffee becomes acceptable to drink. Occurs between 390 and 410 degrees F. Has a very loud cracking or popping sound. Rapid expansion of the coffee seed, water and CO2 fracture leading to the liberation of moisture from the coffee in the form of steam. Roast levels: City & City+
Second Crack: Faster, more shallow cracking. Occurs around 440 to 450 degrees F. Cellular matrix of bean begins to break down resulting in the emergence of oils to the surface of the bean. Roast Levels: Full City (on the verge of 2nd crack), Full City+, Vienna/Light French (and no, French Roast is NOT a flavor!)
Degassing: Also known as resting. Immediately after roast, coffee emits CO2 in large amounts and prevents water infusion or good extraction (ie, it hurts your brew, and it just won’t taste as good). Letting it rest for about 12 to 24 hours allows you to experience coffee’s best qualities and characteristics at its prime.
Helpful Links & Roasting Tools
FACT 1: Discovery
The Kaffa Region in Ethiopia (formerly Abyssinia – see map below) is the birthplace of coffee (genus caffea). Legend has it that an Ethiopian goatherd named Kaldi discovered his goats dancing joyously after eating berries from a green shrub. He tested the cherries himself, then ran to the local monastery to share them with Monks who at first despised it. In its earliest existence (circa 6th century), it was used by Monks to stay awake during prayers, was used as a medicinal herb, and eventually made its way around the world to become the basis for the early coffee houses where stimulating intellectual conversations took place amongst incredible entertainment. Thousands of feet high into the tropical regions, the drink can be traced back to a coffee tree which produces red or purple cherries/berries (in some cases yellow or orange). The cherries usually produce two seeds (beans). A special type of seed/bean called a Peaberry occurs when the seed does not split, and only one bean per cherry is produced. Smaller and more round in comparison to the “normal” coffee bean, this bean has intense explosion of flavor and is highly sought after.
FACT 2: Species and Use
There are several species of coffea; the two most well known species are caffea arabica (arabica) and caffea canephora (robusta). Here are a few quick facts:
- Trees usually produce cherries for as long as 60 years (in some cases up to 100!)
- Require substantial amounts of water
- Cultivated at 1300 to 1500 m altitude (susceptible to cold/freezing temperatures)
- Nine months to ripen (Takes roughly 7 years to completely mature)
- More desirable taste characteristices (about 1/2 the caffeine content as robusta)
Arabica Producing Countries: Ethiopia, Yemen, Tanzania, Papua New Guinea, Mexico, Cuba, Jamaica, Haiti, Dominican Republic, Puerto Rico, Venezuela, Martinique, El Salvador, Guatemala, Hawaii, Honduras, Nicaragua, Costa Rica, Panama, Ecuador, Columbia, Peru, Bolivia, Guyana, Paraguay.
Caffea Canephora (robusta)
- Trees usually mature within three years
- Can withstand and tolerate environmental conditions better than arabica
- Used in espresso blends to achieve both crema (see pic) and the desired heightened pungency on the palate
- Vast amount of caffeine content, less desired taste (much cheaper than arabica), generally used to make instant coffee
Robusta Producing Countries: Rwanda, Madagascar, Ivory coast, Uganda, Java, Bali, Sulawesi, Borneo, Burundi, Democratic Republic of Congo, Sri Lanka, Angola, Vietnam, Timor.
Countries that Produce Both Arabica and Robusta: Brazil and India
Next Week’s Blog: The Top Five Things You Must Know About Coffee: Part Two
Uncommon Grounds: The History of Coffee and How it Transformed Our World – Mark Pendergrast
Coffee – A Guide to Buying, Brewing, AND Enjoying, 5th Edition – Kenneth Davids