It’s a Gray World Without Espresso

Loving the Wild and Fruity Ethiopian Coffee

Posted on January 14, 2012 by Phil Lewis

It’s a lazy Saturday, the high points of which have been coffee-related. I have enjoyed several cups of Sumatra & Ethiopia that I blended/roasted last night. And I’m reading Stewart Lee Allen’s strange tale of his travels in the middle east in pursuit of the ancient origins of coffee.

: Reading Stewart Lee Allen’s exotic / neurotic travel journal, a Christmas gift from my son Jonathan

I also roasted a batch of ethiopian uncut by other origins, roasted to around Full City, which is a little darker than I had intended, but not bad; for making aeropress coffee. I’m jonesin’ for that fruity flavor I got in that cup at Analog Coffee in Seattle last weekend.

I’m feeling lucky

Posted on December 10, 2011 by Phil Lewis

I picked up 5 lb of Ethiopian beans to blend with the Guatemala beans I already had on hand. The outcome was exactly what I was going for – a more citrus, fruity, acidy top end on my espresso.

The outcome was very nice. By the way, my last post was about how great the outcome was with blending two roasts of single origin Guatemala. I did get one really great cup that way, but the subsequent cups were uninteresting.

Here’s my Saturday Morning 4-shot latte: