Where ya Bean?

I've discovered that there are 3 primary metrics for describing coffee: Body, Acidity, and Roast. This is good news, except that I haven't been able to discern variations in these qualities, yet. My taste buds are now on high-alert. My Ethiopian beans are claimed to have high acidity, moderate roast and body. Eh, I'm not much a fan of anything "acidic," so I'm eager to try a Sumatra brew. Sumatra Mandheling features low acidity, medium roast, and a heavier body. That sounds like what I would enjoy. According to RareCoffee.com, its full bodied with strong, earthy tones and a smooth cream finish." Ooh yea!

I've decided that somewhere out there exists the perfect beans! How many drinks will it take for me to find that perfectly compatible coffee blend? Whew. It seems my work here has only begun.

Ethiopian Yirgacheffe (2)

Today I brewed my newly acquired, Ethiopian Yirgacheffe coffee beans. It's enjoyable; heavy bodied with very complex flavor. "This Ethiopian variety exhibits tones of tea rose and coffee blossom giving it a floral taste." I purchased a pound but only had half of it ground. Saving the beans to be ground later so I can preserve the freshness; I'm also contemplating employing the french press convention, which will require a slightly different grind.

The advice was "try the cheap beans BEFORE the Starbucks this time--appreciation factor will thus be enhanced rather than diminished." This strategy, as opposed to my previous experience - buying Verona Bold grinds and then stooping to Folgers; the cheaper and infinitely inferior alternative. Right, so I'm afraid its far too late for the appreciation factor to kick in now.

And I've had two cups already today :)

Lacrosse Nostalgia

Study Break