I bought a pound of Kenya beans from Sweet Maria’s and have been savoring it.  It has been so interesting to contrast the Indonesian coffees with beans from other origins.  This is very tasty – it doesn’t have the fruity wild unexpected excitement of the Ethiopian beans I’ve been enjoying.  The Kenyan really wants to be drip, I think – it’s got a rich base, reminiscent of chocolate and perhaps caramel. I’m having a chemex cup right now.  My daughter was going to harass me as i was making it, “coffee??!” and I said yeah, you want some?”, and of course, the answer was “sure.”

What’s really interesting is having it as espresso.  I think the cup I made at lunch time today might take the prize for the most unusual 4-shot latte I’ve ever put together.  I finished it and wanted more.  First of all, I roasted about 70/30 Kenya with Sumatra last night.  It’s a medium roast (not to 2nd crack).  The first pull was a very short, dense almost salty ristretto (oops, over-dosed, oh well, it’s going in there).  The second was a nearly perfect 2oz /25 second pull.  Steamed milk, to finish, and the flavor was legit.

I’m telling you, if you like coffee at all, you should be roasting your own.  You’re really missing out by letting others cook your beans and then warehouse them for weeks before it’s used.  Just get a hot air popcorn popper at goodwill for 5 bucks and try it this Saturday.  Order some beans on Sweet Marias.