Well actually this blog should probably read: "Hello! And thanks for all the Yirgacheffe!"
As I made myself a double ristretto with some packaged Yemen Ismaili beans (long considered to be the premium Mocha coffee) yesterday - but the coffee was stale - and it left a bitter taste in my mouth!
So I thought I had better do something about this post haste, so I whipped out some Ethiopian Yirgacheffee beans which I'd roasted 6 days ago (at 230C for 15 min in my Gene Cafe home roaster. I pulled the roast at fist sign of second crack and rolling second crack became established about 2 1/2 min into the 'cooling down' cycle) - and whacked them in the Mazzer Major
How can I describe the taste sensation and still do it justice?
I took a good long sniff of my short-poured espresso and loved what I found there!
To me the Yirgie exhibited lovely lifted lemon-scented and floral aromas, with the predominant impression on the nose being that of lemon merange, crossed with a Portuguese custard tart!
Although my wife (who is a far better cook than I am but I'm still not bad and I'm particularly good with the seasoning) suggested that Pavlova was the predominant feature on the nose - and she should know as she has a wonderfully gifted palate for a non-coffee drinker (don't ask)
Whatever you want to call it - these wonderful citrus and custard characters followed through on the palate, and I could still taste the remnants of the coffee an hour or so later as we walked along Hampton beach
All in all the lovely Yirgie espresso completely obliterated my previous disappointing coffee experience - which is just as well... as we all know that a good coffee can make your day but a poor one can ruin it!
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