One of the common misconceptions of espresso is that it is a constant. My "x" brand of espresso tastes this way or my "y" brand of espresso is best pulled at this temperature. The fact of the matter is that espresso is comprised of changing ingredients. Green coffee is seasonal and ever changing. Most roasters aim for a flavor profile when blending for espresso in order to have their coffee taste similar to what their patrons are used to. One major Seattle roaster last week told me that they've changed their espresso blend 4 times in the last 4 months and that the components that comprised it changed drastically. An Ethiopian Sidamo had been replaced by a Nicaraguan coffee.
Kuma Coffee is also constantly reformulating our espresso. Standing still in the world of coffee is boring. I would even go beyond that and say that standing still in business, especially this business means that your heart isn't in it. I am trying out new espresso blends. The blend that is just starting to make its way around town is a 50% Brazil, 25% El Salvador, 25% Guatemala blend. But blink and we might be onto something new. Give our new espresso a try and give me feedback if you get the chance.
Friday, August 28, 2009
Wednesday, August 26, 2009
Slacking
Well let's just come out and say it. I've been terrible with updating this blog. Now with that out of the way let me share about what's been happening at Kuma Coffee.
Kuma is at about 200lbs a week of roasted coffee now. We are continually growing a fan base of people who love our single origin coffees and espresso. Kuma has stepped up as on of Seattle's only microroasters to offer high end single origin coffee in grocery stores. Some of our "regular" coffees consist of past Cup of Excellence award winning farms such as Guatemala's El Injerto Estate and Panama's Carmen Estate.
The list of venues that serve Kuma Coffee continues to expand. Kuma Coffee can now be found in most neighborhoods across Seattle. In the next couple of months Two Beers Brewing Co. will once again be featuring Kuma Coffee's espresso in their Winter Seasonal Espresso Stout.
Kuma is at about 200lbs a week of roasted coffee now. We are continually growing a fan base of people who love our single origin coffees and espresso. Kuma has stepped up as on of Seattle's only microroasters to offer high end single origin coffee in grocery stores. Some of our "regular" coffees consist of past Cup of Excellence award winning farms such as Guatemala's El Injerto Estate and Panama's Carmen Estate.
The list of venues that serve Kuma Coffee continues to expand. Kuma Coffee can now be found in most neighborhoods across Seattle. In the next couple of months Two Beers Brewing Co. will once again be featuring Kuma Coffee's espresso in their Winter Seasonal Espresso Stout.
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