If your favorite coffees come from south of the border, you may be in trouble next year. The unusually wet rainy season and warmer average temperatures in Central America and the northern countries of South America have resulted in widespread coffee leaf rust, a parasitic fungus that attacks Arabica coffee trees and strips them of their leaves. With the leaves gone, coffee trees can’t kick up enough energy through photosynthesis to ripen coffee cherries. The end result could be devastating for the coffee industry this year.
The release of the new DSM-5 – the Diagnostic and Statistical Manual of Mental Disorders – has kicked up a firestorm of headlines and commentary online and elsewhere for its inclusion of a number of controversial “mental disorders,” which includes caffeine intoxication and caffeine withdrawal. Yes, that’s right. According to the DSM-5, your coffee habit could cause a temporary mental disorder. So could putting an abrupt end to your usual amount of caffeine consumption.
Why would you blend different varieties of coffee together? Well, have you ever sipped a Costa Rican coffee and wished that it had just a little more body and richness to it? Do you love the deep, rich notes of a traditional Sulawesi but miss the bright citrus acidity of a Kenyan coffee? When you blend single-origin coffees together, you can tailor the cup to precisely match your preferences by choosing coffees that complement and enhance each other.
The recent coffee order from Roaste was great; awsome coffee roasted fresh and shipped quickly. Tonight I was in the mood to try something new in the world of coffee and thought to myself that I have never have Kenyan coffee before. A quick search reveal that Maghogony Roaster have a Kenyan coffee selling at 1 pound for a great price of $12. I was about to place the order and I see this:
1. Remember Portola’s wafflegato? Last time I wrote that variations on that theme were expected. Indeed, there have been two so far. See below for the recipes.
- a. Featuring organic goat’s milk caramel, salted caramel gelato, and aleppo pepper seasoning
- b. Incorporating peach gelato, peach balsamic, the return of the Dauphinoise, and Murray River sea salt
If I absolutely had to choose, I’d get my goat on with (a). You?
I had a rather busy yet unproductive weekend. I drove around with the family getting a few errands done in San Francisco, and took a few longer drives to go out to a few places to eat. All of that car time really adds up, especially when a drive that normally should take 15 minutes, takes closer to 45 minutes. However, that is beside the point.
I had a lot of work cut out for me this weekend, so I thought this Sunday morning I deserve something special! How about some Kopi Luwak? I’m having some aging away for a week or so waiting to be made into delicious espresso. I have find that the kopi Luwak which I received as gift from Vietnam is best left to age for at least a week after roasting for best tasting. If it is brewed up too soon, it can taste undeveloped and have off taste that ruin the whole experience.
The Unroasted green Kopi Luwak coffee beans can look quiet horrible: