Colombian Coffee

I'm interested in anyone's opinions on Colombian coffee beans. My experience of them has never been good. That in large part is driven by the fact that at the two companies I have slaved at, I mean worked at, over the last 7 years, both have Colombian coffee as the "office coffee", and it is just so bad. It's just not coffee-snobby me; almost all my co-workers agree. At the last company I was at, we were lucky enough that they also provided different blends from coffees from all around the world, and that's what my group always brewed. But at the company I work at now, there is only Colombian coffee available, and it's even worse tasting than what was on offer at my previous company. In fact, it is SO BAD, that I consider it undrinkable, and have given up drinking it at all. I've taken a French press ("plunger") and my own beans to the office and make my own coffee. Perhaps that is just what the company wants; that no one will drink the coffee and the company saves money.

I have bought and used premium Colombian Popayan beans before, but while it was drinkable, I never did fall in love with them, and never found that they were that good from making espresso at home.

Did you know that what you see labelled as "100% Colombian" is a brand that falls under the control of the Colombian Coffee Federation founded in 1927 to promote the growing and marketing of coffee from Colombia under the "Juan Valdez" brand. You'd think by now they would be growing beans that tasted good.

So what is your opinion and experience of Colombian coffee? Has it been as bad as mine? I'd be interested in what you think, so please post a comment.

Arabica Output Falling in India

This article from the Economic Times of India details the falling production of Arabica beans in favor of Robusta. Though Robusta is, well, more "robust", they are in fact generally thought of as inferior coffee beans compared to Arabica beans. Part of the reason for the fall in production in India is attributed to a two-year old infestation of "white stem borer" (a wood termite), as well as a labor shortage (is everyone in India now working "offshore" for American companies?). On top of that is the simple demand for cheaper beans, and that's just what robusta beans are.

Do your bit by always buying coffee beans that are comprised in large part of Arabica beans. Demand creates supply. On top of that, your flavor experience will be better.

Read more here about Arabica and Robusta coffee beans.

Can you make espresso with regular coffee

That was a question asked in the server log today. By "regular coffee" I'm presuming the questioner meant coffee beans that aren't specifically an espresso roast, such as say "French Roast".

Well you can certainly grind the beans and pull a shot, but it's not likely you will get good crema production, or any crema at all, and that's what espresso is all about, right? I have tried it myself, of course, and normally end up with a cup of black coffee without crema which is very unsatisfying when you are hoping for that elixar of espresso coffee. I have managed to squeeze a little crema out by grinding the beans more finely than I normally would and tamping with my full body weight.

So, answer to the question is basically "No, you can't use regular coffee beans to make espresso". Buy espresso roast beans from a premium roaster such as Espresso Vivace Rosteria in Seattle. You can order online.

Espresso Vivace Coffee Roasters

Espresso Vivace Rosteria Cafe Seattle

Here are reviews of Espresso Vivace Rosteria Cafe in Seattle from Yelp. This is the place from which I currently buy my espresso coffee beans online from their website. Next time I'm in Seattle I've got to check them out. I was turned on to their coffee beans when a friend in Seattle gave me a bag of their beans as a gift. Anyone out there been to the cafe? And has anyone started buying their beans on my recommendation? How are you finding them? I highly recommend their Vita espresso roast.

Illycaffè is the anti-Starbucks -- and it's out to spread the espresso gospel to java heathens

I am of one mind with Andrea Illy, the 42-year-old head of Illycaffè, who will tell you to use a light hand with the steamed milk and skip the caramel syrup for your espresso drink. She describes an espresso as something that rolls over your tongue, leaving subtle hints of buttery chocolate, almonds, and fresh peaches. "Espresso is a miracle of chemistry in a cup," says Illy.

BusinessWeek reports that Illy is hoping to spread the gospel and position itself as the global leader in luxury coffee, the 73-year-old family-owned company is rolling out hundreds of licensed cafés called Espressamente. Unfortunatlely, Illy isn't yet ready to take on Starbucks in the United States, and will focus on Europe with just some temporary outlets in NYC. Let's hope that one day we will get the opportunity to support them throughout the United States.

For the full story, go to Basta With The Venti Frappuccinos.


Recommended reading at ECS: The Secrets to Perfect Expresso and Is it "espresso" or "expresso"?