Kimberly happened to pop by & we just completed a round of cupping.
This week’s roast is slightly more developed, toasted bread in the dry fragrance, granny smith apples in the flavour, caramel sugar in the after-taste.
Do swing by to enjoy this wonderful cup.
Spent a day with two full-on Cuban’s at the kind invitation of the people behind Havana Club. We made all the classic Cuban cocktails (mojitos, daiquiris, cuba libres) and some other rum cocktails like the mulata, the cubata and the mojito royal (champagne anyone?). It’s nice to drink good rum on a sunny afternoon, isn’t it?
Roasted: 8th Oct, Cupped: 14th Oct
We are getting some interesting notes out of this week’s coffee, from rambutan husk(!) & sweet musky wood on the dry fragrance to hazelnuts, toasted bread and caramel aromas after brewing. Some herbal flavours (almost like a chinese herbal tea) were present as well as distinct lingering chocolate notes.
Espresso tasting notes: sweet chocolate and burnt caramel on the nose. Lively lime acidity overlaid over dark herbs and ginger root flavours. Syrupy textures with distinct dark chocolate and nutty finish. This week’s roast was quite lively and so we tuned up the brew temperature to 94.5°C and got way more balance. We’ll probably tune it down slightly over the next couple of days as the acidity mellows out.
Macchiato tasting notes: over the top intensity (woah!) with good lime acidity underlined by sweet milk chocolate tones.
Like I said we’ve been secretly testing out new alcoholic drinks and here’s the first of our drinks from an intensive R&D session.
Introducing “The Ritual”….based on an old Venezuelan shooter “El Ritual” of Pampero Aged Rum, a lime wedge, instant coffee powder and brown sugar. Our Oriole version of course introduces our Oriole Cold Brew Coffee in place of the coffee powder and the result is well…I guess you’ll just have to try it!
Oriole Welcomes “The Ritual” at $11++ / shot!
