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.

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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.

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.

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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!

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Sample Morgan Bailey Coffee all next week

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We’ve recently gotten coffee, both ground and whole bean, from Morgan Bailey Coffee and Tea Company in Beverly Hills, California.

Next week we will be sampling these on our filter machine, i.e. regular coffee. Every two days we’ll change the ground coffee we use to make a fresh pot.

Morgan Bailey uses only natural processed Arabica beans from Africa. All the coffee is hand-picked for the best quality. Depending on the type of coffee, they roasted medium-light, medium or medium-dark to preserve as much flavors and aromas as possible.

  • On Monday we will start with the Tanzanian Peaberry coffee, which is something special. More about that on Monday!
  • Wednesday will have the French Roast with Ethiopian beans.
  • Friday we will try the African Surpreme, also from Ethiopia but a different part.
  • Sunday marks the end of the trial with the King Solomon beans from Ethiopia.

We hope you’ll like these high-end coffees! All the coffees are for sale in the supermarket, so if you like them, you can buy them and make the same great coffee at home! We’ll give you our recipe!

Ethiopian Arabica Beans from Sidamo Region

If you are a coffee lover and drink yours black and plentiful, then please do yourself a favor and come try our Ethiopian Sidamo arabica beans for all our black coffees. They are on trial this week and most of next week.

We have received 1 kg of beans from Malongo and are trying them out after having had arabica beans from Rwanda for a week or two. Time for a change. When this is used up, we will switch back to Rwandan beans and then make our final decision about our house selection for espresso beans.

These beans are super fruity and light, clear citrus flavors when you try it. That’s what they are known for. Still a strong finish and a medium to full body.

espresso beans in packageLet us know what you think and which one you prefer. You are the customer after all and while I have a favorite, I like both but for different occasions.

Yes I know the beans are old, close to expiration. I can tell, because the crispy fresh flavors are gone but I can still recognize the Sidamo lemony signature and that’s fine. We have fresh beans on order from Malongo but shipping takes a while.

Amazing African Arabica Beans

We are currently testing a soft medium roast Arabica bean from Rwanda, imported by Malongo. But we also have a sample of their Ethiopian coffee beans. The Sidamo region is a very well known coffee region and Africa sure has a few producing delicious coffee beans.

We are almost through the Rwanda supply, so next up is Ethiopia Sidamo, also a medium roast. From our initial tests, both have a nice high dose of acidity but the Rwanda bean has a bit fuller body where the Ethiopia bean has a longer finish. And then Sidamo region is known for its citrus flavors in coffee. So it’ll be exciting to see.if we can find a setting to do the beans justice.

Come on over and try our espresso!