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*
Our newest catchphrase? “Oh My Delicious Lord!” So we’ve talked about everything from coffee slapping us in the face to coffee making us salivate and even cry. But this one, Oh LAWD, this one is gonna make you SLAP YO MAMA, catch the Holy Ghost, repent, then repeat. Nothing short of an insane adrenaline rush, this electrifying wild fruit beauty is layered with velvety chocolate and butter cream almond. It has a highly concentrated very berry flavor masked with mouth-watering layers of milk chocolate. Roasted at City, City+, and Full City, we took this coffee all over the map with us and tasted the hell out of it. Our online store, Jitterz Café, offers this coffee at all three roast levels listed here – tailored specifically for your taste preference! Snag it for some holy ghost rolling fun! *Photo Credit: Gevon Knox, GServo Photography*
Such an appropriate introduction to this coffee. It features bright characteristics over different types of preparation: a candy-like fruitiness, orange and tangerine, strawberry blanketed in mouth-watering layers of chocolate.
Grind & Prep: Coarse, French Press | Coarse, Pour-over
Dry Aroma: Nutty, Maple Syrup, Cardamom
Wet Aroma: Tussin, Syrupy Pancakes, Nutty Butty Bar
Mouthfeel: Smooth & Velvety
Full City Roast
Skip over to Full City and you get a much more mature cup featuring different herb and fruit elements: basil, lime, tangerine, pomegranate, warm buttery popcorn, gala apples, and milk chocolate almond. At this level we have a beautiful smooth velvet chocolate finish. Upfront, it has chocolate on the cusp and a hint of blueberry softness. As it cools we get to experience some strawberry layered with butter cream and cream cheese frosting. There is such a peaceful ambiance to the Full City roast. The Full City roast would likely pair well with a full-bodied Madura cigar that has a hint of woody spice elements.
Grind & Prep: Med/Coarse, French Press | Semi-Fine, Pour-over | Fine, Vietnamese Phin Filter
Dry Aroma: Nutty, Maple Syrup, Cardamom
Wet Aroma: Pancakes, Canoli, Baked Bread
Mouthfeel: Smooth & Velvety
City+ Roast, Ooooh-weeee, that Damn City+ Roast!
City+ roast proves to be an electrifying experience in both the French Press and the Vietnamese Phin Filter. This roast and preparation is the ultimate performance level for this coffee. City+ roast introduces an intense intimacy of boastful wild fruit, tangerine, raspberry, toffee nut, macadamia nut and finishes like a sexy chocolate fruit bomb. At this roast and grind, it would perform as amazing single origin espresso (SO, meaning from one coffee region, not a blend). The texture, acidity, brightness and the subtle chocolate nuances combined with its boastful fruit and herb complexities takes the experience to a whole other level.
Grind & Prep: Coarse, French Press
Grind & Prep: Fine, Vietnamese Phin Filter, 10-min Steep, 2.5 Tbsp tightly packed, Slowly Releasing the Screw-Down Filter
Wet Aroma: Caramel, Chocolate, Fudge
Mouthfeel: Fruit-like texture, a bit dryer, gorgeous acidity
Absolutely nothing – Harrar owns the stage, and totally deserves it! We wouldn’t want to rob it of its ultimate performance, i.e., no unnecessary distractions. But if you must…a handful of nuts (almond, pecans or walnuts), raisins, freshly-baked, warm buttery bread or mango.
Now, I am a 100% advocate for fresh-roasted coffee. But after returning from a few months of travel, I realized I still had at least one cup’s worth of beans to brew from this amazing coffee – BaristaOnDutY’s Light Roast Vietnamese Caphe R16. I fired it up, and much to my surprise, I was greeted with elements of caramel, raisin, and wine – almost like a nice pinotage or syrah. This was very different from the woodsy, tobacco-like qualities I had experienced upon fresh roast. I must say, after a few months – yes a few months – of rest, this coffee still had some mind-blowing characteristics. Of course I lit up a cigar to go along with it, which turned out to be the perfect pairing. Perdomo Lot 23 Belicoso, a mild cigar with woody and sweet spice notes, complimented this coffee so well. For as little as $4.95, you can enjoy this torpedo for about 30-45 minutes along with a sweet caramelly, rested, light roasted Vietnamese Caphe R16 from BaristaOnDutY.com. Coffee + Cigar Pairings.
Previous R16 Reviews
A few weeks ago, we did a review on BaristaOnDutY’s Light Roast Vietnamese R16, which featured woodsy, tobacco and molasses scents highlighted by Asian spice, soft caramel, sweet raisin, and plum. The cup profile announced licorice, smoked wood, and some dark fruit – I know, I’m salivating! After a few days of rest, this coffee boldly expresses dark plum, berries, caramel, and honey – but this time around we paired it with a suggested lighter cigar – La Gloria Cubana Churchill 7×50 NT that lasted us for a little over an hour. Dive into Raging Brews: The Smokehouse.
What could be more fun than cooking with coffee? Oh, wait – drinking it! Anyhoo, I received some incredible coffee from BaristaOnDutY: Light Roasted Vietnamese R16 and Medium/Dark Roasted Vietnamese R16. Both cups had an incredibly smoky profiles (check out the Light Roast Here and the Med/Dark Roast Here) with subtle, bold, and very unique twists. When applied as a glaze to baked chicken, we got a heck of a lot more of that WOW factor. Take a #coffee cooking, chicken waaaang journey with me below!
Here are some fun pics of the Med/Dark Roasted Vietnamese R16 Glaze, Light Roasted Vietnamese R16 Glaze, and Med/Dark Roasted Vietnamese R16 Glazed Chicken. Both pair well with A Malbec or Riesling!