I got back from an extra long weekend in Victoria. Predictably coffee, food and wine were all impressive.
Interestingly every single origin I sampled was from Colombia...
This morning Helen and I enjoyed a natural process Ethiopian Chelbesa. Helen commented that it was the most intensely blueberry flavoured coffee she had ever had... this at very close to three weeks post roast. Many customers comment that they prefer coffee at the 7-10 day post roast stage of maturity. This got me wondering whether I should be building up an inventory of coffee so that when it arrives at your kitchen counter it is immediately ready for consumption?
If you have a view on this and care to share it with me then please send an email! Thank you.
To read about burr geometry click here
To read more about coffee burrs click here