you may have noticed we are running low on coffee – it is a deliberate plan to clear the decks
on monday i will draw down our next order
this next consignment of green coffee will be our best yet for a number of reasons
the LONDINIUM I gives a crystal clear picture of any shortcomings in either the coffee or the roast
as a result we are buying coffee that is better and better suited to lever espresso
a part of it is also what i like – the same food is available to all the chefs at the market, but even if they all choose the same cut of meat, or the same fruit, or vegetables, how they work with these ingredients will result in dishes on the table which even if the recipes are much the same the taste of the dishes will each be quite different, reflecting the input of each chef. i take the same view with coffee roasting
for this reason i will only offer for sale coffees that i personally like – today i threw out a full unopened 69Kg bag of Ugandan coffee because i simply didnt like the taste. if i dont like it i cant stand behind it
anyway we have a nice coffee from finca la perla, Guatemala which i need to add to the website and also a good Yirgacheffe, which by definition is a coffee that you either love or hate – its just the way it is with Yirg
i would expect to receive our new consignment of coffee at the end of this week and then work away on the test roasts in the xmas-new year week when it should be quieter, then we will have what are honestly the best coffees i have ever offered available
in addition to the clarity provided by the LONDINIUM I, as i have mentioned elsewhere, as this year comes to a close i feel there is a real need to refocus
for example, i have carved out the time to go to the coffee broker and participate in their cupping day prior to commiting to any of the coffees in the consignment of coffee that is arriving this week
prior to this i have been to bogged down in non-core activities to get to the broker and acutall evaluate the coffees prior to purchase
in addition this consignment will see a couple of coffees that i thought were exceptional this year come back, specifically a Bolivian – i regard Bolivian coffee very highly for SO espresso, easily above Honduran which in itself is very good
anyway, that’s where we are at this week and i hope to have a real tidy up over the next couple of weeks so we start the new year in a more orderly fashion than the perpetual state of chaos that has been the hallmark of 2013