Recently Fortune Elkins on alt.coffee posted about an espresso blend that
Don Schoenholt of Gillies Coffee in NYC whipped up for her. She described
it as mellow, friendly and comforting. Sounded like the espresso version of
chicken soup or chamomile tea! Anyway, it was simple... 2/3 triple-pick
sumatra, 1/3 brazil..
Part of her description:
"it's not assertive, not difficult, not overly intense, doesn't make you
furrow your brow to identify flavors. it's comforting. a very relaxing
cup. like sometimes you meet people and they are so easy to be with you
spend all afternoon with them before you notice it's dark. in fact, i
think i'll have another right now. . ."
And what Don wrote on the bag:
"2/3 sumatra lintong
"kuda mas" (golden pouy)
triple picked (graded)
1/3 brazil cerrado
OK, says I. Sounds pretty good. So I dipped into my Sweet Maria's stash and
pulled a similar blend together:
1/3 sulawesi rantepao
1/3 sulawesi japenese prep
1/3 brazil something cerrado (?)
Mixed it all together, started slow and ran a roast of maybe 11 minutes to
rocking 2nd going for first oil.
Pulled triples on the Diva. What a wonderful shot. Deep crema, beautiful
red/brown, and when tuned in spot on (2 ozs in 30 secs), sweet, choccy w/o
a trace of bitterness. Not in the least challenging, but this IS a friendly
cup, and one I will revisit often. This may well be the other house blend.
Thanks Fortune, and thanks Don.