What are you drinking today?

Today I am enjoying a very nice organic Sumatra from Salt Lake Roasting Company in Salt Lake City, Utah.

Coffee always tastes better when on vacation.

All the best,

Spencer

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Permalink Reply by Nick Van Slett on January 26, 2009 at 10:21pm
Strange enough, I've been enjoying some Sumatra today, too! I am presently drinking Organic Blue Heeler from Alterra in Milwaukee, WI, which is a blend of two different kinds of Sumatra that give it a heavy body with lower acidity. It has become popular pretty quick at the coffee shop I work at. I actually know a guy who wrote a song about it because he loved it so much...

Cheers,

Nick
Permalink Reply by Jason Shipley on January 27, 2009 at 7:00am
I'm having some Sumi also, It's a FTO Gayo Mountain really nice coffee full bodied with a pronounced bitersweet chocolate note. It's the darkest roast that I do, we take it to a rich mahogany color with just the first hint of oils starting to show. delicious, it is also the only coffee that we do that I'll adulterate I usually do a 16 oz with 2 shots one sugar a touch of cream and a dash of cinnamon.
Permalink Reply by Pedal Press on January 27, 2009 at 8:55am
Zoka Coffee and Tea Espresso Paladino.
Permalink Reply by Steve Williams on January 27, 2009 at 10:31am
A non alcoholic Daterra Farms Yellow Bourbon, from out in the wilds of Brazil. Roasted it on my Clean Gene Café toy roaster.
Permalink Reply by dcforman on January 27, 2009 at 12:55pm
Brewed up a vacpot of terroir's kenya mamuto this morning. Man oh man, felt like I was drinking warm blackberry juice. What a terrific acidity!
Permalink Reply by Bryan Wray on January 27, 2009 at 4:35pm
Vac Pot of homeroasted Panama Geisha... oh man!

And of the non-coffee variety today is Darkhorse Brew Co's Too Cream Stout and a Bell's Two Hearted (IPA). Wow this stuff is fantastic (on both accounts).
Permalink Reply by Richard Penney on January 27, 2009 at 6:16pm
Just a very mild Congo.. No pedigree but smooth in the cup! Local roaster does well!
Permalink Reply by Christopher Hersberger on February 4, 2009 at 9:33am
Started today with a vacpot of Terroir's El Savador El Molino. Now getting into a vacpot of the Ademe Bedane Sidamo, also from Terroir. If candied flowers exist and there's a way to drink them I'm pretty sure this is what they'd taste like. The El Molino was rounded and smooth but nothing jumped out at me. Sort of like dried apricot, yogurt and slight nuttiness. I guess it could be described as liquid trail mix. haha
Cheers!
Permalink Reply by Bryan Wray on February 4, 2009 at 2:55pm
Today I had a "Sparkling Americano" (influenced by the conversation over on the 'When Customers Orders Espresso' thread). I decided to use Squirt (citrus soda) instead of soda water today and added a couple wedges each of lemon and lime to the drink. Double shot pulled over-top of 2 ounces or so of Squirt, wedge each of lemon and lime in the drink, wedge of each on the rim, couple of ice cubes... wonderful. Normally only in summer, but today it worked, even though it's about 12F and the windchill feels like 2F... you know... whatever, haha.

I also roasted up some El Salvador Yellow Bourbon from Sweet Maria's earlier today and I'm probably going to have to try some before I get out of here today...
-bry
Permalink Reply by Jason Haeger on February 4, 2009 at 3:16pm
Some stale (roasted yesterday, but old green) Peru APROCASI.

It's been too long since I've last home roasted, and I'm trying to practice on the old green before getting into the fresher stuff. CO2 does not fresh coffee make.
Permalink Reply by James Doyle on February 4, 2009 at 3:37pm
Pulling some Toscano from Counter Culture. Delicious!
Permalink Reply by Bryan Wray on February 4, 2009 at 4:02pm
Yeah my greens are getting up there in age as well... that's when I know I need to get back on a roasting kick for a while and help reduce the stash.

-bry

Jason Haeger said:
Some stale (roasted yesterday, but old green) Peru APROCASI.

It's been too long since I've last home roasted, and I'm trying to practice on the old green before getting into the fresher stuff. CO2 does not fresh coffee make.

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