The Cup Aroma

The cup aroma is where most people drinking coffee get their first experience of the coffee aroma. Of course now that you’ve read about the dry aroma fragrance you will start their first, but aswe intend on drinking the coffee, adding water is the next obvious step in the process. Given the countless methods of brewing coffee, in this description I will focus mainly on the experience you get when…

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The Dry Aroma

Ripping open a fresh bag of coffee and taking a good old whiff is a truly pleasurable thing (or at least it can be), but when freshly ground, it generally goes to another level. Hang around the grinder the next time your coffee is made if you don’t believe me. Unfortunately much of this lovely fragrance can dissipate rather quickly, but why? There are many things that go into the…

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Have you got a nose for coffee?

As mentioned in the there a three traditional parts to tasting coffee, the first of which is olfaction. Below I will take a little bit more of a look into how you can break down the various smells associated with coffee. To do this, let’s first break down olfaction into four categories: The dry aroma – sampling the fragrance of freshly ground coffee at room temperature The cup aroma –…

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Tasting coffee… an overview

While there are many aspects to¬†coffee that demand attention, for me the most important part is the consumption. For the ultimate coffee snob this is the part where you can grab a piece of paper and start the evaluation on a scale of everything from mouth feel to acidity, elevation and harvest dates, roast dates and water ratios, but before we get to that point … it would be more…

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What is coffee?

Before going into detail about the breakdown of different aspects of coffee, I thought the first useful step would be to define what coffee is and how it can be evaluated. (Other than just being totally awesome) Coffee is essentially a combination of organic (sugars) and in-organic (salt) chemical compounds. Made from roasting the cherries of several varieties of evergreen shrubs, generally either arabica (coffea arabica) or robusta (coffea canephora), coffee has become very popular worldwide as a means of consuming caffeine. There are many different factors that go into developing the various characteristics that can be experienced in coffee.…

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Time to get edjumicated…

You could say that I spend a great deal of my time drinking coffee, and you’d be absolutely right! Depending on the day I’ll have anywhere from 0 (yes….there are such things as coffee free days) to 20 cups. Some might say this is excessive, and yet, without the cost constraints I would probably drink more. While his undoubtedly puts me in to the “addict” column, with many people who seemingly can’t function without their daily hit (or three), I seem to have developed an immunity to caffeine. Yup… that’s right… when I drink too much coffee all it does…

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What I’ve been drinking – Mexican Tanetze filter and Honduras Ethiopian long black

Started the day with a bang today with a Mexican Tanetze filter. Not only was the coffee a little nutty to start with, as it opened up, it blossomed into a cup of fruity goodness with a touch of floral. Best of all, it was served in a knitted sleeve “made by Mum” which felt fantastic when warmed by the coffee. I then followed it up with a blend of Ethiopian and Honduran as a long black and WOW… it was delicious!! Again starting a little nutty, the robustness of the Ethiopian came through like a freight train. The finish…

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What I’ve been drinking – Colombian Elias Roa (Small Batch)

Getting the citrusy acidity balanced is an art, and in this cup it is pulled off to perfection. As it opens up the lemon becomes more pronounced and did I mention juicy. An awesome long black indeed. (Via: Paramount Coffee Project )

Sydney Trains Coffee Map

As a challenge to myself I decided to find a great cafe for every single train station along the Sydney trains network. The result of that was a map.... which as a pure image I found less than useful.... but as an app.... well that's a different story. This app (for iPhone and Android) lists 186 cafes that I recommend all over Sydney. For less than the cost of a cup of coffee, you can support my efforts and perhaps convince me to do an expanded one for all of Sydney (not just the train network).