Went on radio to talk about coffee.
Went to @cbchomerun to talk about coffee. If you got here because of my short intervention, welcome!
Here are some of my coffee-related blogposts
(thoughts on a new phase for Montreal’s coffee scene)
(about the Eastern Regional Canadian Barista Championships, last year)
(musings on global/local issues about coffee, beer, music)
(when the Third Wave first came to Mtl)
(musings on coffee-focused communities)
Also, my “mega-thread” on CoffeeGeek about Brikka and other stovetop moka pots (in my mind, ideal for homemade coffee):
Feel free to contact me if you want to talk coffee, espresso, cafés, geekness…
Turns out, this blend is much more flexible and much less finicky than I first thought.
Just tried (June 22) a few shots on a LaPa EDL12 with pressurized portafilter. Though all my shots on this machine are severely underextracted, I get some nice high notes in the middle of the taste and a dull but clean finish. In fact, it seems to work as a canvas since adding a drop of milk in it actually featured the milk. Also, I recently did some burnt caramel and I can pick up a caramel taste in the cup.
I’m also getting a lingering acidity, even though there’s little acidity up front.
Update: Tried the Meritage on several occasions. For a number of reasons (having nothing to do with Cuvée itself), I only got the package after the coffee had already lost much of its flavours and aromas.
Even after several weeks, it can still “work” in a moka pot, especially when blended with other beans.
Thanks a lot to Cuvée for all the coffee! I’m really glad I could try it on my own. It’s just really sad that I wasn’t able to taste it at its peak. In fact, as soon as I got the package, I tried to find a way to use it with a quality espresso machine at a friend’s place but wasn’t able to do it. The LaPa was decent but, with a pressurized portafilter, there’s really not that much you can do.