http://communaltable.com/hannas-coffee-cured-pork-belly/

Berlin Reed, also known as The Ethical Butcher, and I have been chatting off and on for quite a few months now. When we first met I was just getting reacquainted with carnivorous eating and Deanna and I had acquired both meat and layer chickens. Berlin and I talked about seasonality, ethics, quality, etc., and made a plan for him to use some Intelligentsia coffee as a rub for his bacon club. Both ideas were new and curious to me: coffee as a cooking ingredient and a club for bacon? I thought back to all the dry fragrance notes I’ve taken over the years and it made complete sense. As for the club, this is Portland so I’m just surprised more people aren’t doing it. We decided on Spring because that’s when many of my favorite coffees are coming out: the Centrals from Honduras and El Sal especially as the early arrivals. Well, Berlin and I touched base about a month ago and I handed him some of my new favorites to play around with. The result? See here:

From Berlin’s website, http://theethicalbutcher.com/, descriptions

“Fits & Starts”

Tequila, Intelligentsia Single-Origin Coffee, Candied Citrus and Serrano Chiles

This one is daaaangerous! Tequila and coffee combine with serrano chiles for a bacon that will perk you up any day, and just when you thought it might get out of hand, sweet candied Meyer lemons and blood oranges.

“Persian Nights”

Intelligentsia Single-Origin Espresso, Pomegranate Molasses, Cardamom,

Ground Cumin-roasted Almonds and Pistachios

Inspired by one of my favorite beverages, Turkish coffee, this slab has warm spices like cumin and cardamom backed up by tart pomegranate molasses and roasted nuts. If you are looking for the most decadent BLT you can make, this is the one for you!

And how are they? Delicious and intriguing!

I had finally written something new then when I went to post it, my session had expired and I lost everything. So it appears for now I have nothing more to say. Thanks to those of you who still end up here for one reason or another. Over and out-

for finding this :

I suppose this is an inside joke for those of you who’ve been to our Silver Lake cafe.  Erik holds it down.

Beautiful!  Check out this video filmed on location at our Venice,  Los Angeles cafe.  It features Kyle pulling shots on our EspressoParts refurbed La Marzocco.

Espresso, Intelligentsia from Department of the 4th Dimension on Vimeo.

By way of changing directions, I might mention that I now reside in Oregon (Portland, for now) and am representing Intelligentsia in the Northwest. Great company doing great things.

For all you SL-28 freaks out there…

Our Munama, Zambia is now released. Please note that this coffee is not Direct Trade.

MPJ

+++++

Munama, Zambia

{{NOT Direct Trade but it is In Season}}}

Country: Zambia

Location: Ndola

Varietal: SL-28

Farmer: Munama Estate

Altitude: 1250-1300 meters

Harvest: May-September

Flavor: Dried cherry, cardamom, tangerine

Acidity: Citric, forthright

Mouthfeel: Chewy, expansive

Finish: Grapefruit, cinnamon

Tasting Notes:

Aromatics of citrus fruit and baking spice precede cup flavors of tangerine, dried cherry and cardamom spice. The mouthfeel is expansive and pleasantly chewy, steadying the acidity and providing balance. The finish is equally widespread as the body with long notes of grapefruit, cinnamon, and baker’s chocolate.

I just nailed a roast of the Zambia; go get it!

Of course, Esmeralda’s on deck.

Before jumping off to WI for a week I’d better take a few notes about Roasters Guild Retreat up in Stevenson, Washington this past weekend.

Flew Burbank to PDX early Thursday morning with our head roaster, Steven Lee. Arrived 9ishAM, rental carred, coffeed (Barista) and convened with CHI roasters Mike Kearby and Jason Lips. Met with Dee (she got a job with YWCA in Portland, working remotely mostly) for lunch, then grabbed some Hondo coffee from Stumptown Ace and grabbed some beer for the weekend and hit the road up to Stevenson!

Mike had an early Q class with Marty Curtis on triangulation, so we all took the opportunity to get comfortable in our rooms and have a few tasty beers. Later that night we met our teams (12 total, approx 10 individuals per team), which would be our rolling crews for the Sasquatch Challange/roast off competeition.

Friday was filled with good classes, good people, good coffee. We roasted three different Panamas (Geisha, two Caturras) on three different roasters
Diedrich, US Roaster, and Probat. Later that day I also caught up with long lost friend and mentor, Sr. Geoff Watts.

Some common conversation of the weekend: airflow adjustments in roasting, natural processed coffees, espresso blends, single origin espressos, motorcycles, travels, espresso qc, first crack momentum, roast times, agtron, love, varietals.

I am refreshed. Came back to a new boss as well, Mr. Jay Lijewski, who I’m excited to work with, learn from, and get to know. Off to Wisconsin tomorrow for the next week. No coffee stuff planned, but I’m expecting to visit Alterra, maybe Kickapoo, maybe Bradburrys, maybe more. Excited to see you, WI.

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