Dancing Goat blend from Batdorf & Bronson Coffee Roasters

Very happy this week, to let you try the famous “Dancing Goat” blend all the way from Olympia, WA, in the USA as our espresso bean. Batdorf & Bronson sent us some whole bean samples over the weekend.

We are trying a few different sources for our espresso beans. We already tried Malongo and Carib Bean Coffee in Antigua, who sent some samples two weeks ago. There are a few more Batdorf samples to try but we will revert back to our Ethiopian medium roast from Malongo after this sample finishes.

The blend gets its name from the legend that a sheppard discovered his goats seemed to be dancing after eating ripe berries from a local bush. He then went on to discover coffee berries.

It’s a beautiful well balanced blend with a full body, strong finish and wonderful sweet and acidic tones at the start. The crema this produces is to dream for and I highly recommend smelling the tones of chocolate as you open the package. A nuttiness developed for a short while when letting the beans breath but I haven’t been able to detect it since.

Sampling coffee from Antigua roaster Carib Bean Coffee

Very happy to be sampling coffee beans from a Caribbean coffee roaster in Antigua. Carib Bean Coffee imports and roasts green beans from the Caribbean region and blends them into great coffees! The supermarket sells their ground coffee, if you want to try them.

We are sampling:

  • Hurricane Brew
  • Primo Espresso
  • Journey’s Blend

The first two are already gone, it’s only a tiny sample, but the latter is served today. So hurry by and get an espresso or doppio to see what their coffee tastes like!

We’re hoping they also have single origin beans but so far we like the Hurricane Brew the best for our milk-based coffees.

Columbian Arabica Coffee

Our supplier was all out of the coffee from Ethiopia and Rwanda we have had recently so we are working with another great coffee bean:

Columbian coffee is well known for its rich full body taste and it shines as an all-around espresso and cappuccino coffee. We are just using it for the black coffees.

Again, let us know what you think of it and which you prefer, if any: Ethiopia Sidamo, Rwandan or Columbian coffee.

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.

Americano, Lungo or Long Black?

An espresso is not for everyone. For some it’s simply too strong and too bitter. For others it’s too little. There is a whole ritual that coffee lovers have in the morning, where you sit down, have breakfast, read a newspaper, handle the kids or prepare for the day in silence. That single shot of espresso just can’t cut it.

espresso shots
espresso shots

You can have a double espresso (aka “doppio”) or you can try to get a bigger espresso by adding something to it.

  1. Some people choose a “Lungo” which is an espresso with about half a gram to one gram more ground coffee and an almost double dose of water.
  2. Others will water the espresso down with hot water to create a larger volume of black coffee, the “Americano”, named so after the Americans in World War II who visited France and Italy and were treated to a tiny cup of strong espresso.
  3. A few people will choose the “Long Black”, which is an espresso brewed into a single dose of hot water. While that sounds the same as an Americano, it is not and you have to try it too believe it!
    • the water added to the espresso in an Americano, dilutes the coffee and (most importantly) mixes the bitters of the crema layer in the coffee itself.
    • the espresso on top of the hot water “elongates” the espresso and the crema is preserved.

That makes all the difference in the world!

Come and try it for yourself! You may add a little sugar to soften the taste of the espresso even further, but you will step away from the large of coffee in the end for nothing is the same after tasting a good espresso!

Don’t believe me? Watch this: