It’s Monday evening and I sit here retasting my Panamanian brew as I watch The Today Show. Living in Japan, we get it in the evening - live. About this time of year, watching The Today Show can get me a little homesick. There are all those people standing there w/ Al Roker at Rockefeller Center in their sweaters and scarves making me miss the coolness of fall and the change of seasons. (Here in Okinawa, I’m still living in my flip-flops; cursing myself whenever I foolishly decide it’s time to wear denim.) This is the time of year in the States that you start seeing pumpkins and apple cider and probably even Christmas decorations in the stores.
So this year I decided to kickoff my autumn nostalgia a little early by making THIS RECIPEfrom my new favorite blog THE SUNDAY BAKER. It’s full of delicious fall flavors and the smell…ummm…it’s fall through and through. But I can’t stop there. I just found this copy of Starbucks Gingerbread Latte recipe in which you make your own gingerbread syrup from scratch. My goal is to actually attempt to make it this week, a big deal for my non-domestic self. Will it assuage my longing for the tastes of fall? … Eh, we’ll see.
Anyway, I’ve decided to re-taste my Panamanian brew this evening to make sure that I was being consistant in my observations. Here’s what I tasted tonight (this is the same batch of beans I got from Good Company and tasted a few days ago. I didn’t cheat and look at my first post though, promise!)
TASTE:bitter
BODY: balanced, full
ACIDITY: very
AFTERTASTE: strong. Stays on the tongue and starts tasting like chocolate after awhile.
AROMA: toasted nuts
Okay, let’s check back and see if my reviews are the same…pause while I check…Hmmm…So, I guess we can establish that it’s bitter, full, and chocolatey tasting.
2 responses so far ↓
Ed Loy // September 29, 2008 at 8:24 pm
My DW limits what I can do in “HER” kitchen. So I will not be offering any recipes but will continue to comment on coffee which she allows me to brew in “HER” kitchen.
Now that I’m down to just enough Papau New Guinea beans for three pots, I put them aside in an air-tight container until the end of this week or early the coming week.
Tomorrow I will brew my first pot of Indian Monsoon Malabar AA. After tasting a couple of pots, I’ll share with you my impressions.
Once I share my thoughts, then I will brew a pot of 50% Papua New Guinea and 50% Indian Monsoon Malabar and let you know what I think about this blend.
Following this I’ll brew a pot of 1/3 New Guinea and 2/3 Indian Monsoon and let you know how this blend tastes. Then I will use the rest of the New Guinea beans 2/3 and 1/3 of Indian Monsoon and advise how this combination tastes to me.
After this I will continue to consume the Indian Monsoon until I’m down to enough beans for three pots.
This brewing blend method for me has produced some outstanding combinations and also some not so great blendings.
Katy // November 3, 2008 at 1:56 am
Kelley,
I love your coffee blog!