At the end of September, Think Coffee hosted the The Specialty Coffee Association of America and three days of coffee workshops. When the students and instructors had all gone home, a massive surplus of ground coffee remained. Guess who cashed in on this surplus, you got it, me!
Most coffee specialists agree that ground coffee must be consumed immediately to benefit from the full experience of the bean. Waste not want not, I say. So I carried home two overlflowing armfuls of the stuff, and have spent my mornings trying out the creme de la creme of the coffee world.
The brown bags on the left contain the coffee.
The beans are Single Origin (from a sole geographic locale, in this case harvested and produced by individual coffee farms as well). Mornings have taken on the aspect of a world adventure.
David wanders out to the coffee table in red velvet puma sweats and starts the percolator up. (We both bless the day he found this "vintage" Percolator at Goodbye Blue Monday ).
When the aroma hits, the coffee is ready.
Dave pours two cups and announces, "This morning we're off to Costa Rica" or wherever the place may be.
Join me on a tour of the world's coffees...this morning, "We're off to Sumatra!"
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