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.

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.

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!

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.

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.