Monday, April 27, 2020
Method: French Press (35g coffee/500g water)
Light but jammy, very pronounced blackberry notes. Like a pie just coming out of the oven. This retains its fruitiness when brewed at a higher dosage (say, 41g coffee) and holds up well. I got some brown sugar and baking spices. Some slight sour plum on the finish.
Saturday, April 18, 2020
Regalia is a roasting project of Paolo Maliksi operating out of Long Island City, here in Queens, NY. I've known Paolo for a while, and I finally got around to trying some of his coffee last week. This one was particularly interesting. Super light bodied (even when brewed in a french press) with a very sweet profile--sweet as in white sugar. And a pleasant, almost watermelon rind finish.
Wednesday, April 15, 2020
Saturday, April 11, 2020
Friday, April 10, 2020
No matter that you have to buy them from a farmer wearing protective gloves and a mask at the moment, or that spending $5 for a bunch of these feels awkward after stopping in the middle of a hike to forage what seemed like an entire field of them in the Catskills last year... It warmed my heart to chop these up and toss them into a frittata this morning.
Tuesday, April 7, 2020
Spending a lot of time at home lately, I'm getting the chance to dig through my tea stash. I lucked out and found some of this delicious black twisted leaf tea from Yunnan left over from last year.. This is a very unique tea and for a black tea it behaves really well when brewed gongfu style. The nose is gingerbread, nutty, with a little of that Yunnan barnyard quality. The tea brews a gorgeous orange-red color, with a flavor profile somewhere between a malty Assam and a citrusy, juicy Darjeeling.
Friday, April 3, 2020
This is a light-roasted Nantou oolong. Beautiful sungold color. Silky mouthfeel. Floral nose with an almost licorice nudge to it--maybe it's the charcoal roast. Held up well and mellowed out nicely over many infusions. For fans of Tieguanyins and Tung Tings.
From In Pursuit of Tea:
"Hailing from evergreen-covered peaks nearly 5,000 feet in elevation, this Taiwanese oolong tea is nurtured under unique conditions: Cool nights and frequent fog result in slower leaf growth, which encourage distinctive balsam notes and a rich fragrance to develop. After being hand-picked, the leaves undergo slight oxidization during a careful rolling process, and are finished with a light roasting. Once infused, note the sweet aromas of plum jam and sundried tomato that emerge; bright, green flavors shine beneath the delicate, yet structured, charcoal roast. The body deepens over subsequent infusions, opening with savory hints of butter and mushroom. Enjoy several rounds to appreciate the dynamic nature of these leaves."
From George Howell:
"Twenty to thirty farmers, mostly women, led by Madelina Lopez, came together around the community of San Pedro Yosotatu to produce small fine quality lots of the traditional Oaxacan Typica variety mixed with a little Bourbon. While not organic certified, they are using organic methods. A distinct Oaxacan coffee flavor profile emerges after being submerged in large lot regional blends for many years!"
Brew method: French Press
Broccoli, red onion, chicken sausage.
Nailed one of my first Pop Ups in the park today.