Filed under: Coffee Reviews
By Stephanie Banas
If anyone has ever measured the space between ‘intelligent coffee connoisseur’ and ‘hopelessly uncultured addict’ (which I’m sure someone has), I would tilt dangerously close to the ‘addict’ indicator.
Don’t laugh…this is an embarrassing confession in the midst of people who know what they’re talking about. Like being the only lush at a wine tasting event. However, there must be some other good-natured Café Campesino loving fools out there that I represent. On this basis, I would like to recommend my two favorite blends, based on an unrequited and totally uncultured love for extraordinarily strong, full-bodied, stand-a-spoon-up-in-it coffee.
I’ve been reading up on the most effective brewing methods for flawlessly releasing coffee’s full flavor. While Bill Harris has (accommodatingly) concluded that the best method of brewing depends on the taste preference of the individual, it seems that the French press technique has found unanimous favor in online coffee connoisseurs. (Coincidentally, that’s also how Bill prefers to brew.) French press coffee makers offer more control over factors such as temperature and time, release volatile oils that would otherwise become trapped in paper filters, and produce the most complex cup in terms of flavor.* And I thought I just enjoyed it because of the lovely, fine sediment you can chew on at the end of your cup…before pouring yourself another.
For French Press coffee, I most prefer Maty’s Full City Roast. It’s a luscious blend of Colombia Medium and Ethiopia Sidamo Full City Roasts. Café Campesino dubs this cup as “well-balanced with fruity flavor and aroma, medium body, and low acidity.” I just know that it’s excellent. The guys also once explained to me that Columbian and Ethiopian are the ‘red wines’ of coffee. I have no idea what they were talking about, but I guess I agree. Our Habitat office purchases this blend most frequently, since we all know Maty, and we know Maty knows coffee. We make it with an industrial-size automatic drip brewer; it’s no French Press, but Maty’s magic still seeps through.
I wouldn’t be an addict if I didn’t also recommend an espresso blend. This I love to make in a single-serving Italian espresso maker, which I’m certain must be idiot-proof because it turns out divine every single time. My favorite, of course, is the ‘Dark Roast Type A Espresso Blend’. It holds up its flavor even doused with a giant shot of organic whole milk. I’m no expert, but this is one deep, creamy cup. There are also two slightly more medium roast options, and a decaf espresso blend for when you want that full body taste on your tongue after dinner.
Enjoy the buzz friends…but revel in the taste.
*Source: www.coffeeresearch.org
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