Anna and Joel volunteered to host the first tasting of 2017 in their home. The cold and the falling snow outside was perfect weather for a late-morning coffee tasting.
My husband had to drive to Ambler to purchase some locally-roasted beans. Our newest supplier is only open Thursday and Saturday mornings. It is worth following their schedule, because the “farmer’s market” that also sells their beans adds $6/lb to the price they charge.
While he was purchasing a pound of Aged Sumtra, I caught a ride with our neighbors. When we all arrived, our hosts had the table set and our Coffee Tasting Charts ready.
Our newest guest got to figure out what the proper ratio of grounds to hot water should be.
We tried her Guatamalan bean brew first.
Aroma: earthy, nutty
Acidity: low (some said tart)
Flavor: sour, cocoa (most said bitter)
Next, we used a fancy hand grinder for our Aged Sumatra.
We were a bit hasty on the brew. So the characteristics weren’t as pronounced as they could have been.
Aroma: cardboard, earthy (nutty)
Flavor: sour (some also added “bitter”)
Our neighbors’ beans were also from Parry Coffee Roasters. The Kenya AA+ brew was prefered by all.
Aroma: floral, cocoa (earthy)
Body: medium, round
Flavor: complex, cocoa, fruit
Our host and hostess brewed Fresh Market’s Blend. Perhaps some of its downfall was it’s place in the tasting. After 3 other samples, your sensory faculties can get worn out.
Aroma: old, dirty, stale (several people described it as “Industrial”)
Body: heavy / medium
Flavor: cocoa, stale
Anna’s breakfast casserole, some cheese bread, and a bowl of fruit were a welcome finish to our Saturday morning get-together.