Wicked Joe’s “Bella Maria”

This whole week and most of the next we’ll feature organic coffees from Wicked Joe in Maine.

It’s a wonderful smooth blend of coffees with definite flavors of chocolate and red berries in it. The espresso is nicely balanced with a medium body, plenty of fresh acidity and a nice smooth finish with bitters. The medium-light roast does it justice.

Wicked Joe is for sale in the supermarket and you can find out more on wickedjoe.com

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.

#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.

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

Sample Morgan Bailey Coffee all next week

#getmorganized

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!