With all the hot weather we've been having lately, I thought it appropriate to review a Cold Coffee Drink for this time.
Iced Mocha! Acquired at Square One Cafe,
Size: Large
Two double shots of espresso - Guatemalen coffee called "Las Volcanos" as the base.
Some Chocolate syrup - Ghiradelli served it's purpose for this blend
A double shot of Toffee flavored Syrup - for sweetness
Soy Milk - Being Lactose Intolerant, this comes in handy. It does not have the normal bitter aftertaste of things soy in the past.
Two healthy scoops of ice.
Swirled to mix thoroughly.
Add a lid and a straw, and POOF... An absolutely delicious COLD beverage. With the two double shots of espresso, it has a NICE caffeine kick, without being too overpowering.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
This blog is all about the coffee. It will be filled with my personal opinions of the various coffees that I, personally, have tried. I have my preferences, when it comes to coffee. I prefer dark roasts, and do NOT like decaf much at all. I will be reviewing coffee, latte, cappuccino, and various other varieties of my favorite beverage.
Thursday, July 28, 2011
Sunday, January 16, 2011
REX Double XX
REX Double XX Review:
After doing a complete cleaning of my brand new grinder, and my 16 year old Mr. Coffee machine, I ran some water through my Brita Water filter pitcher. I wanted everything perfect for brewing this new (to me) coffee.
While grinding, what a wonderful aroma. The bag said it was roasted on January 10, and I'd received it on January 13. Today is January 16. Such a strong suggestion of chocolate filled the air. I ground the beans to medium. Not thick, so as to lose any possible flavor. Not too much, to avoid creating an espresso. Don't want to use too much too soon.
Measured an amount consistent with a 5 cup brew cycle. As the machine kicked into gear, the most amazing aroma started to fill the kitchen. My wife, on the second floor, came down to find out what I was doing. The smell was enticing to her, and she hates coffee and prefers tea.
When finished, I took my favorite mug and filled it. No cream or sugar... as is my practice with any new coffee. I like tasting it unadulterated with other flavors until I know what I'm tasting. Such a strong, and I'd even say bold, flavor. It WAS roasted almost dark. Notes of Chocolate, and Tobacco floated over my taste buds. I am in love with another coffee. Almost sweet all by itself. A touch of citrus acidity, but nothing bitter about this at all.
This is a coffee I would recommend to anyone who wants a GREAT cup of coffee. Try it "Black, no sugar" at first. It is an excellent choice for a late night coffee, even if I did have it before 11am. Working nights, this IS my night time.
For the second cup, I added two tablespoons of Clover Honey, and a half measure of Coffee*Mate (non-dairy) creamer. It really doesn't need any cream.... but that's how I take most of my coffee. Such wonderful notes and finishes. This is a 5-Star coffee. Aromatic and delicious. Bold and beautiful (not to sound like a soap opera). I'll bring some to a friend with a Pour-Over system, and try the second pot that way. Regular brewing works very well with this.
http://www.roaste.com/
This is the website to order this amazingly wonderful coffee. It's worth ordering.
A 12ox. bag of freshly roasted beans currently costs $11.49
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
After doing a complete cleaning of my brand new grinder, and my 16 year old Mr. Coffee machine, I ran some water through my Brita Water filter pitcher. I wanted everything perfect for brewing this new (to me) coffee.
While grinding, what a wonderful aroma. The bag said it was roasted on January 10, and I'd received it on January 13. Today is January 16. Such a strong suggestion of chocolate filled the air. I ground the beans to medium. Not thick, so as to lose any possible flavor. Not too much, to avoid creating an espresso. Don't want to use too much too soon.
Measured an amount consistent with a 5 cup brew cycle. As the machine kicked into gear, the most amazing aroma started to fill the kitchen. My wife, on the second floor, came down to find out what I was doing. The smell was enticing to her, and she hates coffee and prefers tea.
When finished, I took my favorite mug and filled it. No cream or sugar... as is my practice with any new coffee. I like tasting it unadulterated with other flavors until I know what I'm tasting. Such a strong, and I'd even say bold, flavor. It WAS roasted almost dark. Notes of Chocolate, and Tobacco floated over my taste buds. I am in love with another coffee. Almost sweet all by itself. A touch of citrus acidity, but nothing bitter about this at all.
This is a coffee I would recommend to anyone who wants a GREAT cup of coffee. Try it "Black, no sugar" at first. It is an excellent choice for a late night coffee, even if I did have it before 11am. Working nights, this IS my night time.
For the second cup, I added two tablespoons of Clover Honey, and a half measure of Coffee*Mate (non-dairy) creamer. It really doesn't need any cream.... but that's how I take most of my coffee. Such wonderful notes and finishes. This is a 5-Star coffee. Aromatic and delicious. Bold and beautiful (not to sound like a soap opera). I'll bring some to a friend with a Pour-Over system, and try the second pot that way. Regular brewing works very well with this.
http://www.roaste.com/
This is the website to order this amazingly wonderful coffee. It's worth ordering.
A 12ox. bag of freshly roasted beans currently costs $11.49
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
Tuesday, January 4, 2011
Costa Rican Bourbon
From a friend, I received some coffee beans to review. The first, or two, is called "Costa Rican Bourbon". As a recovering alcoholic, the name worried me. After doing further research, I discovered it has no alcohol content.
Not owning a grinder of my own, I had to find a way to have the beans ground for my 16+ year old Mr. Coffee. I bought my first grinder for the home. It is a burr grinder, and after experimenting with some 'store bought' beans, discovered that for a 10 cup pot, I need to grind for exactly 28 seconds. The recommended 30 seconds made too fine a grind, and I would need to double the filter to avoid contamination of grounds in my coffee.
As I have noted in previous postings, I started by thoroughly cleaning my machine, making sure that no residue of the last brewing remained. If you're going to review coffee, or anything for that matter, you do not want anything standing in your way of an unadulterated sampling.
I started with a 5 cup pot, to leave some left over for another day.
The aroma, during brewing, had a subtle hint of wood. Not sure if it would have been like an oak, or a cherry, but definitely lumber WAS involved.
As always, the first sips, of the first cupping, were "Black, no sugar". This is the ONLY way to discover the high notes, and more particularly the subtle ones. This coffee had overtones of caramel, with a subtle floral/fruity note to it. Almost an apricot, from a flowering, rather than outright fruity taste. Slightly acidic, which tells me this is an Arabica, rather than a Robusto, origin coffee.
The second cup, I added a little bit of non-dairy creamer and some clover honey, Oh, my!!! The apricot was enhanced to where you could tell the fruity note, and even the caramel was enticing, yet not overpowering.
By the time I finished this pot. I could tell the beans were roasted to a medium finish. The second pop was evident in the beans, but they were not scorched.
I would highly recommend this coffee, as a way to take the cold out of a winter's day, and warm the heart...... Well done, Sean Hand (the friend who asked me to review his micro-roasting efforts).
More in the next review...
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
Not owning a grinder of my own, I had to find a way to have the beans ground for my 16+ year old Mr. Coffee. I bought my first grinder for the home. It is a burr grinder, and after experimenting with some 'store bought' beans, discovered that for a 10 cup pot, I need to grind for exactly 28 seconds. The recommended 30 seconds made too fine a grind, and I would need to double the filter to avoid contamination of grounds in my coffee.
As I have noted in previous postings, I started by thoroughly cleaning my machine, making sure that no residue of the last brewing remained. If you're going to review coffee, or anything for that matter, you do not want anything standing in your way of an unadulterated sampling.
I started with a 5 cup pot, to leave some left over for another day.
The aroma, during brewing, had a subtle hint of wood. Not sure if it would have been like an oak, or a cherry, but definitely lumber WAS involved.
As always, the first sips, of the first cupping, were "Black, no sugar". This is the ONLY way to discover the high notes, and more particularly the subtle ones. This coffee had overtones of caramel, with a subtle floral/fruity note to it. Almost an apricot, from a flowering, rather than outright fruity taste. Slightly acidic, which tells me this is an Arabica, rather than a Robusto, origin coffee.
The second cup, I added a little bit of non-dairy creamer and some clover honey, Oh, my!!! The apricot was enhanced to where you could tell the fruity note, and even the caramel was enticing, yet not overpowering.
By the time I finished this pot. I could tell the beans were roasted to a medium finish. The second pop was evident in the beans, but they were not scorched.
I would highly recommend this coffee, as a way to take the cold out of a winter's day, and warm the heart...... Well done, Sean Hand (the friend who asked me to review his micro-roasting efforts).
More in the next review...
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
Monday, January 3, 2011
Square One House Coffee
On January 2nd, I went into Square One, to help celebrate their first day in this new year. I ordered a large House Coffee
The brew was a blend of Mexican, Sumatran, and Ethopian coffee beans. House brews, usually, are a blend of the last beans in short roast batches.
No Cream, and honey to remove the slightest tartness from it.
Notes of Caramel, tobacco, and a very slight hint of chocolate. The aroma had a touch of Sweet Cherry Cavendish (this is a pleasant pipe tobacco).
Overall, I'd say it was a good combination. To share a cup of coffee with friends, and have it taste SO good!!! I was there close to closing, so before I left, they offered a large one to go. It was going to be poured down the drain, anyway, so I agreed. Totally Yummy!!!
If you have a favorite coffee house, be sure to let them know WHY you like them so much. This blog is all about the coffee, but there are a great deal of people responsible for the coffee being SO good. Get to know them, and show your appreciation of them. Go more frequently, and don't forget to tip your barista, when you can. The best need to feel good about what they do for us, so they will keep doing it.
Square One
143 North Duke Street
Lancaster, PA 17602
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
The brew was a blend of Mexican, Sumatran, and Ethopian coffee beans. House brews, usually, are a blend of the last beans in short roast batches.
No Cream, and honey to remove the slightest tartness from it.
Notes of Caramel, tobacco, and a very slight hint of chocolate. The aroma had a touch of Sweet Cherry Cavendish (this is a pleasant pipe tobacco).
Overall, I'd say it was a good combination. To share a cup of coffee with friends, and have it taste SO good!!! I was there close to closing, so before I left, they offered a large one to go. It was going to be poured down the drain, anyway, so I agreed. Totally Yummy!!!
If you have a favorite coffee house, be sure to let them know WHY you like them so much. This blog is all about the coffee, but there are a great deal of people responsible for the coffee being SO good. Get to know them, and show your appreciation of them. Go more frequently, and don't forget to tip your barista, when you can. The best need to feel good about what they do for us, so they will keep doing it.
Square One
143 North Duke Street
Lancaster, PA 17602
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
Tuesday, November 9, 2010
Honduran Amazonas
Winner of the "Cup of Excellence" award is from Honduras- Las Amaazonas.
I sampled this unique coffee at Square One coffee house in Lancaster, PA.
I requested a Pour-Over, as this is how to separate a GREAT coffee from merely a good coffee.
With an earthy finish, with the slightest hint of OAK, I found this to be delicious. Instead of sugar, I opted for Clover Honey, and just a touch of cream to make the OAK just a little smoother. I can see why Honduras won this award this year. There was just a touch of chocolate in the finish as well. There must be a Cocoa grower within a few miles of the coffee farm. It was grown in a shaded area of rain forest. This means the beans were NOT over dried. They were roasted, here in Lancaster, to a medium, rather than dark. Small batches means each bean is roasted to it's "double pop" perfection. Not overly done, and yet not underdone either.
The supply of Honduras Las Amazonas is extremely limited, so it was an honor to be able to even try a cup. It is worth the trip to 143 North Duke Street, in Lancaster, PA 17602. Come quickly, as this amazingly wonderful coffee will not last long!
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
I sampled this unique coffee at Square One coffee house in Lancaster, PA.
I requested a Pour-Over, as this is how to separate a GREAT coffee from merely a good coffee.
With an earthy finish, with the slightest hint of OAK, I found this to be delicious. Instead of sugar, I opted for Clover Honey, and just a touch of cream to make the OAK just a little smoother. I can see why Honduras won this award this year. There was just a touch of chocolate in the finish as well. There must be a Cocoa grower within a few miles of the coffee farm. It was grown in a shaded area of rain forest. This means the beans were NOT over dried. They were roasted, here in Lancaster, to a medium, rather than dark. Small batches means each bean is roasted to it's "double pop" perfection. Not overly done, and yet not underdone either.
The supply of Honduras Las Amazonas is extremely limited, so it was an honor to be able to even try a cup. It is worth the trip to 143 North Duke Street, in Lancaster, PA 17602. Come quickly, as this amazingly wonderful coffee will not last long!
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
Wednesday, November 3, 2010
Interesting Information About Coffee
Copied from the web. Using www.theoatmeal.com
A few things about coffee worth knowing about
It all started with Dancing Goats:
Legend has it that Ethiopian shepherds first noticed the effects of caffeine when they saw their goats appearing to be "frisky" and "dance" after eating coffee berries.
Originally, coffee was EATEN.
African tribes mixed coffee berries with fat which formed edible ENERGY!!!
The rise of Islam contributed greatly to the popularity of coffee.
The religion prohibited drinking alcohol, but coffee was considered an acceptable drink.
All coffee in the world grows in the "Bean Belt".
The "Bean Belt" is the area between the Tropics of Cancer and Capricorn.
Hawaii is the ONLY state in the United States that grows coffee!
In 1675, the King of England banned coffee houses, claiming they were places where people met to conspire against him.
70% of the world consumes Arabica coffee, which is mild and aromatic.
The remaining 30% drinks Robusta, which is more bitter-tasting BUT has 50% MORE caffeine than the Arabica.
Coffee Grows on trees.
They CAN grow to be up to 30 feet tall, but
are cultivated to be around 10 feet tall for easy-picking.
The bean is ACTUALLY a seed inside a BRIGHT RED BERRY!
Coffee is the second most traded commodity on earth.
Oil is the first. Clearly Humanity has a thing for black drippy liquids.
Coffee Berries are Picked, Dried, and Stripped Down until all that is left is a Green Bean.
Once shipped, the beans are roasted at around 500 degrees fahrenheit.
After a few minutes, the bean will "POP" and double in size.
A few more minutes after that, the bean will "POP" once more.
The second pop means the bean is done. The bean is now ready to fulfill its' destiny.
This popping is NOT to be confused with POPCORN! Same principle, but not the same.
George Washington invented Instant Coffee.
No... not THAT George Washington.
A Belgian man, living in Guatemala, by the
name of George Washington invented it in 1906.
Espresso is NOT a particular type of bean, roast, or blend.
Espresso is just a way that coffee is prepared: Shooting pressurized, HOT water through finely ground coffee.
The term "Americano" comes from America's GIs during WWII.
They would order espresso with water, to dilute the strong flavor.
...... Side tidbit: The term "Cup of Joe" comes from American Servicemen (GI Joes) in World War Two being seen as BIG coffee drinkers.
How caffeine works:
.....In your brain there's something called Adenosine and it
only wants to hang out with certain receptors. When these
two get together, you get drowsy.
When Caffeine chows up, it attaches to the receptors
so that Adenosine cannot.
Your pituitary gland see this and things there is an
emergency, and tells the adrenal glands to produce
adrenaline.
This is why coffee does NOT sober someone. Giving
coffee to a drunk leaves you with a wide awake drunk.
In addition, caffeine bumps up your dopamine levels
The result???
A CAFFEINE HIGH!
Source for this information came from Theoatmeal dot com website
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
A few things about coffee worth knowing about
It all started with Dancing Goats:
Legend has it that Ethiopian shepherds first noticed the effects of caffeine when they saw their goats appearing to be "frisky" and "dance" after eating coffee berries.
Originally, coffee was EATEN.
African tribes mixed coffee berries with fat which formed edible ENERGY!!!
The rise of Islam contributed greatly to the popularity of coffee.
The religion prohibited drinking alcohol, but coffee was considered an acceptable drink.
All coffee in the world grows in the "Bean Belt".
The "Bean Belt" is the area between the Tropics of Cancer and Capricorn.
Hawaii is the ONLY state in the United States that grows coffee!
In 1675, the King of England banned coffee houses, claiming they were places where people met to conspire against him.
70% of the world consumes Arabica coffee, which is mild and aromatic.
The remaining 30% drinks Robusta, which is more bitter-tasting BUT has 50% MORE caffeine than the Arabica.
Coffee Grows on trees.
They CAN grow to be up to 30 feet tall, but
are cultivated to be around 10 feet tall for easy-picking.
The bean is ACTUALLY a seed inside a BRIGHT RED BERRY!
Coffee is the second most traded commodity on earth.
Oil is the first. Clearly Humanity has a thing for black drippy liquids.
Coffee Berries are Picked, Dried, and Stripped Down until all that is left is a Green Bean.
Once shipped, the beans are roasted at around 500 degrees fahrenheit.
After a few minutes, the bean will "POP" and double in size.
A few more minutes after that, the bean will "POP" once more.
The second pop means the bean is done. The bean is now ready to fulfill its' destiny.
This popping is NOT to be confused with POPCORN! Same principle, but not the same.
George Washington invented Instant Coffee.
No... not THAT George Washington.
A Belgian man, living in Guatemala, by the
name of George Washington invented it in 1906.
Espresso is NOT a particular type of bean, roast, or blend.
Espresso is just a way that coffee is prepared: Shooting pressurized, HOT water through finely ground coffee.
The term "Americano" comes from America's GIs during WWII.
They would order espresso with water, to dilute the strong flavor.
...... Side tidbit: The term "Cup of Joe" comes from American Servicemen (GI Joes) in World War Two being seen as BIG coffee drinkers.
How caffeine works:
.....In your brain there's something called Adenosine and it
only wants to hang out with certain receptors. When these
two get together, you get drowsy.
When Caffeine chows up, it attaches to the receptors
so that Adenosine cannot.
Your pituitary gland see this and things there is an
emergency, and tells the adrenal glands to produce
adrenaline.
This is why coffee does NOT sober someone. Giving
coffee to a drunk leaves you with a wide awake drunk.
In addition, caffeine bumps up your dopamine levels
The result???
A CAFFEINE HIGH!
Source for this information came from Theoatmeal dot com website
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
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