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@strictlycaffeine-blog
1st cuppa of the day yesterday at 6.30 pm at Fresca/Dolly. Am pretty sure it is South American, lightly roasted and hand dripped as there was no crema. Very light-bodied, the sweet fruity flavor is more pronounced when coffee has cooled off. Not suitable for lattes.
A half-finished Liberica at Kohi. Very light-bodied with clean and smoky aftertaste. There is a subtle sweetness in every sip - the nutty flavor?
*I stay corrected. Kohi served Ethiopian coffee as well (aged Arabican beans). The rest are from Asia. An interesting one is Taiwan Alisan Typica.
Felt that I've been unfair to their coffee all week. Went back and educated self more on beans' taste profiles and decided to give this light-bodied blend another chance. Thus instead of dwelling on how it isn't as bold as I usually like my coffee, today I enjoyed the sweet, floral aftertaste and pronounced acidity more than I did last time.
Common Man at Urbean. While I like the strong, bold taste of the coffee, it is a bit too acidic for me.
Acme uses Indonesian DeGayo beans. A bit acidic, and I don't really like the long black. However, the iced latte is good. The milk and the ice even the taste out, probably.
A surprisingly good cup of Cafe Vienna. Thin foam and a decent shot of espresso.
Finished another jar of my favorite freeze-dried (instant) coffee. Tried a couple other blends by UCC before such as the lighter Taste No.113 and Sumiyaki (charcoal-roasted beans) but Taste No. 118 wins, hands down. I like my coffee bold, sharp and strong :)
A cup of K2 americano after a K3 iced latte. The more complex and full-bodied K3 was perfect for lattes, as the intense espresso was not overpowered by the milk. The K2 blend was lighter-bodied, and the sweet aftertaste pleasantly lingered as claimed.
Stay in Central and South Americas for light-bodied coffee with clean aftertaste but add African beans for depth and complexity.
Neat aero press, Hario V60 and clever drips set ups with jars of single origin beans lining up on the counter.
The usual test drink - the americano using their one of house blends, the Maestro. The Maestro is a blend of Guatemalan, Colombian and Puerto Rican beans, medium roasted. Taste similar to Artisan Roast house blend, but a bit fuller.
The barista was making my drip coffee (chemex method) from beans of Hummingbird blend (Peru Amazona & Ethiopia Yirgacheffe, sunny roasted). Drip coffee tastes lighter and cleaner (there is no foamy residue inside the cup) than its espresso cousin due to its extraction method. For this blend, the barista let the ground bean bloom and the coffee extracted for 2:30 minutes only. At atmospheric pressure of course. He measured the amount of water by weighing the whole apparatus while water was being poured. That's the thing about chemex, it is quite empirical. He later came to my table to ask about the coffee and explained about the beans a bit. He also said the best espresso in town is at Coffea Coffee. I like how the fruity aftertaste of the coffee lingers. You don't get that with espresso.
#LOKL uses blend from Pulp by Papa Palheta, consisting Brazilian, Tanzanian and Panaman beans. The American beans must be in the higher ratio as coffee was light-bodied with low acidity.Not recommended for lattes.
The best piccolo latte in town by the now-closed RAW at Wisma Equity. They roasted beans on-site with a red Probat. Coffee is full-bodied with the right acidity - perfect for lattes. #alwayscaffeinated