Pure Peruvian Sunipani - Nairobi Coffee & Tea Company - United Kingdom

Preparation:  Mr. Coffee

Scores:  Scale of 1 - 10 with 10 being excellent

Aroma:    7
Balance:   9
Flavor:   9
Smoothness:   9

Likes:

    Flavorful
    Savory
    Salty
    Mild acidity
    Complex

Dislikes:
   

Summary:

There is a story behind this fabulous coffee!  A very nice lady was visiting the UK and brought back this Peruvian Sunipani ground coffee to Advanced Knee Care knowing that it would be able to find its way to my doorstep.  Now that is something to talk about!!!  It arrived a couple days later via UPS and I was waiting patiently.  Thanks for reading my blog, Jane, and thank you for the super duper coffee!!!!

The ground coffee was vacuum sealed with a valve and when I opened the bag I was not overpowered by the fragrance.  It had a very pleasant and inviting mild aroma.  The brewed coffee itself was really very, very good.  I made it on the strong side and enjoyed the complex flavors of savory notes along with a berry like finish.  It is well-balanced as no single flavor characteristic dominates or overwhelms the other.  The coffee has lots of depth and would be especially nice to have in the morning as the acidity is mild, but the essence is strong.  This is a pure origin coffee and comes from south eastern Peru.  Awesome!





Overall score:  8+

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Croissant con il lievito madre

Una volta qualcuno disse che 'panificare col lievito madre è da masochisti'. Be', io aggiungo che fare i croissant col lievito madre è anche peggio ;-)Essì, ma chi panifica... Siamo di quelli che... ad ogni supermercato si fiondano alle farine... e questa ce l'ho, questa mi manca, e questa s'ha da provà.Quel lievito di birra lì è meglio di quello venduto là. Ho visto gente farsi 20 o 30 km. in

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Paccheri co' cuoccio

Metti un'isola, l'Isola di Rosa.

Due uomini e una passione comune, la pesca.

Si parla di pesce, di piatti.

... di piatti di mare.









Paccheri al coccio (o gallinella) del Maestro



Ingredienti per 2 persone:

180 gr di paccheri trafilati al bronzo (possibilmente i Setaro)

3 cocci (gallinelle) da circa 250 gr ognuno

una manciata di ciliegini

prezzemolo

2 spicchi d'aglio

olio extra

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Diablo - Caffe Ladro - Bellevue, Washington

Photo courtesy of Danny Tarlow

Preparation:  French Press

Scores:  Scale of 1 - 10 with 10 being excellent

Aroma:  9
Balance:   9
Flavor:   10
Smoothness:  9

Likes:  Rich
             Flavorful
             Robust
             Chocolate
             Thick
              Dark

Dislikes:
 

Summary:  Danny was in Seattle for a few days and brought me back these terrific beans.  I admit I did a little research online ahead of time and thought that Caffe Ladro was the place to try.  (Great reviews)  The brown package the beans are in promises high quality freshness as it is extra thick with a valve.  When I opened the bag the heavenly fragrance pleasantly overwhelmed me.  The beans are dark and slightly shiny and are a mix of Mexican and Sumatran Gayoland roasted to a dark French Roast.  Anticipation ............

Wow!  The froth of freshness bubbled up to the top of the press and the aroma was decadent.  This is a great cup of coffee.  It is everything I love!  The dark intense chocolate flavor combined with a flavorful medium body is outstanding.  I want to say it has some nut like flavors, but after reading the description on the bag I have to say I taste Guiness beer.  What a combo!

Next, I tried a cup with cream and sugar and again was delighted.  The flavors are not lost and shine through with a totally different experience.  Dessert anyone?

Caffe Ladro is committed to Fair Trade 100% Organic Coffee.
 
Overall score:  9+

P.S.  I want to tell you that I first made coffee with these beans in my Mr. Coffee maker and it lacked the intensity and flavor of the French Press.  There was a striking difference.  I am not sure if it was just the preparation or if I need a new drip coffee maker.  Anyway, it really was night and day difference. 

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Monteverde- Grille' 000 - Harfleur, France

Coffea BP 39, 76600 Harfleur, France, www.coffea.fr

Preparation:   Cuisinart Drip

Scores:  Scale of 1 - 10 with 10 being excellent

Aroma:  8
Balance:   9
Flavor:   9
Smoothness:   8

Likes:
     Bold
     Complex
     Full Bodied
     Sweet 
     Dark
     Lemony

Dislikes:
   

Summary:

Bonnie and Jim brought these 100% Arabica coffee beans back from France for me! (and some more that I have yet to try)  Awesome!  I asked Jim to tell me a little about where they found this wonderful coffee:
 

"Both were bought in Vence, France, an old walled village dating to the 4th century, about 30 minutes north of Nice.  The one in the vacuum pack was bought in the grocery store among an array of others packed like that.  Don't know much more than that, except that we picked it out for whatever consumer reasons people have ... red package, eye level, it looked like we would like it and probably you would too. 

The other, we spent 20 minutes sampling various coffees in the heart of the old village in a modern shop that was nicer than any Starbucks or Tully's or Peet's.  A patient and friendly sames woman spent lots of time making certain that we bought what we would like.  We got our own pound of the same as you got.  We tasted several bitter coffees and this stood out for its more mellow and smooth, yet strong flavor.  You will taste it differently, probably."

Now this sounds like a coffee shop that I would like to stop and visit.  The only problem is that I don't have plans to be in France anytime soon.  So, for now I will just have to close my eyes and take a sip and let my imagination soar!

This is a very complex and unique coffee!  The beans are dark and slightly shiny, but they still have retained the flavorful qualities of a lighter roast.  It nips and bites in a teasing way.  It is heavy and sweet but, packs a citrus punch finale.  The ground beans frothed and foamed when the hot water dripped slowly on them.  (As you know this is a very good sign of freshness!)  In summary, Monteverde coffee is bright, sweet and bold.  Serve this extroverted coffee in the late afternoon and immerse your senses and your palate with delight! Thank you Bonnie and Jim!!!!

***High in the mountains of Costa Rica, some of the world’s best coffee is grown.  It is called the Monteverde region. There are 75 small coffee producers there who grow their beans in an environmentally  friendly manner as they voluntarily restrict their use of pesticides.  The volcanic soil is very fertile and when combined with the climate of rain and the shade from the Monteverde Cloud Forrest, a truly wonderful coffee bean is created.

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Don't Let Rancid/Stale Coffee Beans Spoil Your Beautiful Sunday Brunch!

Photo Courtesy of Danny Tarlow

A good Sunday morning to you!  What is better than freshly baked blueberry muffins, pancakes from scratch, freshly squeezed grapefruit juice from you own orchard and a cuppa Joe with freshly roasted coffee beans?  I will let you answer that!

 How do you know if your coffee beans are truly fresh?  You wouldn't want to spoil this whole ambiance with stale and/or rancid coffee beans, would you?  Then keep in mind the following:

1.  Do the nose test.  Fresh coffee beans have a wonderful aroma.  When the UPS man delivered coffee to my house I could smell the beans through the cardboard box as soon as I opened the front door.  Also, I am sure the UPS man's truck was thoroughly engulfed with the fragrance.  You should have the same experience.  There have been times where I couldn't smell much of anything even after opening the bag itself.  This is a sign of staleness!

2.  The beans should be somewhat shiny as they will still have some oil on them.

3.  Your coffee will froth when you pour on the hot water.  (French Press, Pour Over or Aeropress)  This is also known as the bloom.  It is the coffee gasses being released which only happens with freshly roasted beans.

4.  The flavor should be full and interesting.  If it lacks flavor or some kind of interest then it is not fresh!

5.  Beware of vacuum packed bricks of coffee.  The coffee has been degassed and is already stale!

6.  Grocery stores have great sales to unload inventory.  This may be coffee that is three months old or older!

7.  Ground coffee goes rancid very quickly.  It will deteriorate within a few hours of being exposed to oxygen, moisture and light.  Best to grind and then brew immediately. 

8.  Taste test......if it tastes like rubber, cigarette ashes or like some kind of chemical then it is bad.

9.  Stomach ache.......it may not be the acidity, but rather rancid oils.

I think you must get the picture by now.  For info. on coffee storage please go to my coffee storage post.

Make your coffee drinking experience a great one and enjoy every sip.  Now it is time to sit down and enjoy this delicious Sunday!!!!

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Il taboulè di Pascale

Quando ho chiesto a Pascale cosa avrebbe preparato per il pranzo del corso, mi ha risposto: il mio taboulè, è così buono che, ogni volta che lo propongo, tutti me ne chiedono la ricetta.E così è stato... durante il pranzo di pausa, al corso di pizza in teglia e croissant, alla Tenuta San Marcello, nelle marche, più di una persona le ha chiesto come lo preparava.Era così bello a vedersi, oltre che

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