Adri and I went to Single Origin Roasters in Surry Hills for breakfast this morning.
It was lovely. I had a peach, white choc and coconut muffin and we had a flat white each. A bit disappointing that they didn’t understand what I meant by a ‘ristretto’ flat white and asked us to “next time, just order a weak one”. But I could be being a bit picky there.
We were well and truly out of beans at home so I picked up 250g of the Boquete Panama, which is described thus:
Also known as “Gran del Val, this certified Rainforest Alliance coffee is grown under a canopy of guava, cedar, cenizos and orange, with mountain mists and natural springs gently irrigating the trees. The coffee has a medium body, fragrant aroma, sweet tones and a clean finish.
That doesn’t tell me heaps, but it’s good to know the trees are ‘gently irrigated’!
The fantastic news is that Single Origin is within walking distance of Adri’s new office. So we need never go bean-less again!
Speaking of Adri’s new job, her title is Media Liaison. I like the word liaison… so French. Liaison.
le blog de guthers 
I’ve heard that harsh irrigation can be damaging to the beans self esteem causing them to be bitter at life, which flows through into the flavour.
Last time I was there (Single Origin) I asked for a double ristretto latte and was informed that all their coffees were served as a double ristretto. Had a good long chat to the owner?/manager?/roaster? about a range of things – passionate guy. He gave us (Tall Steve and I) a double ristretto each while we talked and then a single ristretto as we were settling the bill. I was seriously wired that afternoon as we’d already been to Mecca!!!
Is that your art or theirs Guthers?
Liason sounds a little saucy when put in the context of a French accent.
I’m going to guess that would’ve been Gav, Matt. And yeah, they’re pretty into their doppio ristretti down there!
Just order a weak one? Bizarre.
Panama Boquete is one of my all time favourite beans Guthers, so I’m sure you’ll enjoy it 😉 I think what some farms do with their coffee trees is to completely dry them up, then flood them so that all the cherries ripen at the same time. Can’t remember who told me that but …
Hey Michelle,
I butchered the extraction on the Panama this morning so it wasn’t great. I will have to try again tomorrow and let you know how it goes.
Hey Matt,
I think you know me better than to think I’m capable of that sort of art!
Try down-dosing it – should bring out the floral notes really well.
Think I’m going to go roast some. Mmm, I’m going to be a happy camper in about 6 days …
funny you should say that as that’s exactly what I did this morning! More because I didn’t want to adjust my grind settings rather than anything else!
It was very tasty this morning – I still haven’t nailed it though.
I wish I knew what you were talking about 😉