News

Morgan Bailey’s King Solomon filter coffee

Today and tomorrow we’ll feature the King Solomon Coffee from Morgan Bailey on the filter machine.

This single origin ground coffee is from Yirgacheffe in Ethiopia, which is high-end coffee producing region.

The beans are naturally processed and let to dry in the sun before the skin is removed from the berry. The green bean is roasted to a medium level which allows the natural flavors and odors to shine.

New prices for coffee

In order to keep the biodegradable to-go cups and straws, management has sadly found the need to raise prices slightly.

All coffees are basically $0.50 more expensive.

Morgan Bailey’s French Roast

After the ultra smooth and tasty Tanzanian Peaberry coffee, we are now using the French Roast from Morgan Bailey for our filter coffee.

This coffee is from Yirgacheffe in Ethiopia, Africa. A very famous region for single origin coffee and the beans are frequently used in world barista championships! It’s a medium dark roast so expect lots of bitters but with a nice full body and well balanced acidity to counter.

#getmorganized

On the grinder we also have a French roast but from Harrar in Ethiopia. The medium dark roast brings a full body to the beans that have a naturally high acidity. And the natural process enhances the flavors to form a nice round well balanced espresso and cappuccino.

Mouth watering pastries available

Coffee is best enjoyed with a friend or loved one.

But fresh pastries are a good substitute if you don’t have anyone available to you this instant!

Choose from one of our delicious pastries to suit your style and taste.

  1. Lemon cake
  2. Sweet molten chocolate cake
  3. Carrot cake

Morgan Bailey Coffee on the grinders

We have started to try the different whole bean and ground coffees from Morgan Bailey today. This will last a whole week, at least.

This slideshow requires JavaScript.

For our regular filter coffee, we will be using the Tanzanian Peaberry coffee. A medium light roast of naturally processed hand-picked peaberries from the Kilimanjaro region in Tanzania, Africa.

Peaberries are something special. Only 5% of all coffee beans grow to become the smaller more dense berries with only a single whole bean inside. Most berries have a two halve beans much like a peanut inside.

Peaberries are said to be more flavorful than their brothers and require a different way of roasting because of their nature.

On the espresso grinder we have an Arabica bean from Kenya, Africa, medium roast and also naturally processed and hand-picked so you only get the best ripest berries.

Natural processing means the ripe berries are first dried on beds in the sun and stirred every 15 min or so. This is similar to what wine makers do to grapes in Italy for the “Vin Santo” naturally sweet dessert wine. In coffee this also brings more flavor into the bean before it’s roasted and gives a lighter body but more flavors.

The coffee tastes great with a medium to full body, plenty of sweetness followed by a fresh acidity and rounded off with a welcome bitter that’s not ashy like a dark roast. A sharp contrast to the “Primo espresso” Italian roast from Carib Bean Coffee we featured for the last two weeks. So we will likely use the Kenyan coffee for our black coffee and the Hurricane Brew blend for milk coffees…

Stop by, try for yourself and let us know what you think!

#getmorganized