…coffee, coffee, coffee…

..When I first moved to the sticks I was mildly concerned that I would not be able to find a delicious cup of coffee.  I only have one coffee a day which follows my first cup of tea of the day – this small daily quota does not, my husband informs me, entitle me to be such a coffee snob.   That said, my perfect cup has to be strong, but milky, with a thick creamy top.   I haven’t really been able to find my holy grail consistently, so today – the day Easy Jose entered our lives – has made for a very good day.  Despite having the shakes as I write – I’m not used to having four flat whites followed by two espressos – it has been an amazing experience having the fabulous barista Jose visit our cafe, allowing us to taste his wonderful coffee and to be inspired by his contagious enthusiasm and passion. I also now know that I like a double ristretto flat white (which even to me sounds like I’m being a fusspot)…

photo-52

I’ve been taught that coffee beans in their raw green form come from the inside of what is known as a coffee cherry…

photo-54

…and that the green beans are then roasted in the UK to ensure that they are as fresh as possible when they reach Jose and his clients.

I have learnt that freshly roasted coffee must be allowed to breathe for a little while, and that the speed of hot water passing through ground coffee can make the same coffee taste bitter if too slow, or citrus if too fast.  I’ve also learnt the importance of grinding, water temperatures, the type of milk you use, the perfect temperature to steam the milk to (60-65 degrees C), and how to create Latte Art – intricate and beautiful patterns made using ribbons of contrasting creamy steamed milk with the rich dark depths of the coffee.

photo-53

photo-55

Most importantly the ethos behind Jose’s company means that he travels to the coffee farms, whether that be in Costa Rica, the Peruvian Andes, Brazil or Cape Verde, and sources his coffee personally, allowing him to choose not only the finest, seasonal coffee beans but allowing him an important insight into the farms he uses and the methods they practice – promoting respect and fairness for the coffee pickers.

As people continually embrace local, seasonal and artisanal produce, the Easy Jose company is as ethical as can be.  It is about quality not quantity, and morality not profit.

A top tip from Jose for anyone who wants a delicious cup of coffee at home is to pour very hot to boiling water into a cafetiere, and leave this for about a minute before adding the ground coffee.  Stir, put the plunger in place, leave for 3 minutes, plunge and enjoy.  Also, for anyone who likes to use a Bialetti Espresso pot on the stove, boil the water in the bottom aluminium section first, before screwing on the top sections containing the coffee.  Basically, the less time that the coffee has to sit around in the swampy steam the better.

Message to my ever faithful commenter Crease – you must come and visit soon as I think I have perfected the above trick, plus you can pick up your jar of marmalard to go with…

This entry was posted in Uncategorized and tagged , , , , , , , . Bookmark the permalink.

One Response to …coffee, coffee, coffee…

  1. Crease says:

    Oh I am overwhelmed…….at the end of an essay on one of my favourite subjects (given that coffee and smoking are inextricably linked in my tired old mind)…I find a dedicated message to MOI. I am overjoyed at the prospect of a visit to sample both coffee and marmalade (which are my two favourite vegetarian consumables) x

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s