Cold Grinds, Cool Beans...Mas Mocha

Awesome Ethiopia Longberry Harar back this week!

by badbeard 20. May 2012 21:24

Much anticipation and outright drooling when we heard our fave importer, Royal Coffee, rave about this new crop arrival of their proprietary "Queen City" longberry Harar.  Harar's output in recent years has been spotty at best, especially in the post ECX (Ethiopia Coffee Exchange) era.  The strawberry/cherry/blueberry notes are excellent, and characteristic of this varietal when well-produced.

Anticipating arrival on our dock on tuesday, May 22, will be roasting and shipping Wednesday the 23rd.

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Food and Drink | The Grind

"S.O.B" blend debut locally at Market of Choice

by badbeard 19. May 2012 10:09

Tried and true and different, this week we rolled out a fun and espresso-friendly blend of three fine Brazils (from Cerrado, Mogiana and Minas Gerais) plus El Salvador Santa Rita natural process.  SOB indeed, Sweetness Obrigado Brasil! The fruit-bomb El Sal compliments the cocoa puff-chocolate-spicy nature of the Brazils and also makes a richly textured drip or pourover.

Appearing on the Market of Choice shelves in 7 of the 8 Oregon locations! (yes, Ashland peops, tell them they need to join the crowd...we can crack the Southern Oregon code together...)

Online customers, if you are interested write me at badbeard@badbeardscoffee.com

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Food and Drink | The Grind

New stuff justin time for Spring

by badbeard 27. March 2012 01:03

Have been a little lax on the web posting.  Sadly announcing publicly the hard truth that my beloved dad, Jerry, passed away last week.  I owe much of my palate to him, and will soon have a special blend of my finest coffees in his honor.

Meanwhile, new arrivals all over the place...an exceptional Kenya PB, a nice and affordable SO Brazil for 'spro, rocking Papua New Guinea, and reinforcements on the Ethiopian front from the excellent exporter Andulina. Enjoy!  Portland will be hosting the SCAA yearly main event in April and we will be blissfully be overrun with some serious geekiness in the coffee sector, as opposed to the usual geekiness in th coffee sector. Gentlefolks, start your Marzoccos!

 

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Food and Drink | The Grind | The Mill

Tabu Jamu bye-bye, give a brother a hug...

by badbeard 21. December 2011 14:21

This year's Sidikalang-Dairi Tabu Jamu is now history.  For those of you who want that taste profile and even sweeter, cleaner and more aromatic, please fear not the washed  Flores Ngura Bajawa.  A new origin for me and I really like it!  Not a dark roast, which one might attempt with this Indonesian...it's too much fun!  Try finding it on a world map, that's entertaining as well....

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Food and Drink | The Grind

Nice review on Coffee Review, but the coffee has sold out!

by badbeard 20. December 2011 23:01

Always nice to get kudos from well-respected and impartial sources, especially industry-standard Coffee Review.  Assessment of the NOW SOLD OUT (boo-hoo, more next year!) Ethiopia Yirgacheffe Biloya Co-op here.

The entire December article on single-variety is very interesting. I lift this part, respectfully and self-servingly...

"....

Ethiopia Heirloom Varieties

Aside from the Geisha, the world’s most distinctive coffees come from southern Ethiopia, where production is dominated by varieties only grown locally and with ancient roots in Ethiopia, the botanical home of Arabica. We debated whether to accept coffees from the Yirgacheffe and closely adjoining growing districts as “single variety” coffees. Strictly speaking, they probably are not; they probably are blends of very closely related local varieties. But given the way these coffees separate themselves in terms of cup profile from other coffees of the world based almost entirely on varietal character, we decided to include them. The Bad Beard Microroastery Organic Ethiopia Yirgacheffe (91) was the most characteristic because its wet processing revealed the startlingly clear spicy rose and lemon-lime aromatics and the light, silky mouthfeel associated with coffee from this region and its ancient varieties. As with the Geisha, many coffee drinkers will contend this coffee doesn’t taste like coffee. In fact, it suggests a floral black tea, though a very fine floral black tea and one that, well, also tastes like a fine coffee.

 

Thanks guys!  To all of you who enjoyed this coffee...well, we were lucky for a spell.  More goodies comin'....

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Food and Drink | The Grind

New exciting Decafs in for holidays...preorder for under the tree!

by badbeard 16. December 2011 15:24

First roasts and shipping (week of Dec.19) of newly arriving, exceptionally tasty Mountain Water Process (MWP) coffees from Oaxaca, Mexico and Timor will be Tuesday, Dec. 20.  I have added them to the offerings page but they WILL NOT ship of course until they have arrived at the roastery! Very different from each other but can't WAIT to make a heady blend of our Brazil with these two newbies as well.

 Pre-ship sampling has jazzed me, and will please you very particular decaf drinkers out there!

Happy Holidays from Santabeard

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Food and Drink | The Grind

Burundi disappearing act? Fear not!

by badbeard 11. November 2011 21:48

Well we're sad to see the last of the Burundi Gahahe skiddadle out the door...one of our special coffees, and I know a lot of BB customers are bound to be disappointed.  ON the bright side a new Burundi offering from the Mumirwa Region  (located at the border of Rwanda and the Democratic Republic of Congo in the north on the country) will be appearing within the next 2-3 weeks.  Also arriving next week are two great offerings from Tanzania (Ruvuma AA) and Papua New Guinea (Kimel Estate peaberry), and will be available after Tuesday, Nov. 15.

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Food and Drink | The Grind | The Mill

Special Panama Hartmann Honey ice cream recipe

by badbeard 22. August 2011 14:51
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Food and Drink | The Grind

Special Panama Hartmann Honey ice cream recipe

by badbeard 22. August 2011 14:51

Many thanks to dear friend in California Dianna Morikawa for her throwdown to Ben & Jerry's with this amazing recipe for coffee ice cream using our beloved Panama Hartmann Estate honey-process. I'm going out to buy an ice cream maker NOW!!!!

Black Coffee Ice Cream (1 QT)
2.5 C whole milk
1 TBS + 2 tsp cornstarch
1.5 oz (3 TBS) cream cheese (softened)
1/8 tsp fine sea salt
1.5 C heavy cream
3/4 C sugar
3 TBS light corn syrup
1/4 cup dark-roast coffee beans (coarsely ground)

Prep:
Mix about 2 TBSs of milk with the cornstarch in a small bowl to make smooth slurry
Whisk the cream cheese and salt in a med. bowl until smooth
Fill a large bowl with ice and water

Cook:
Combine the remaining milk, cream, sugar, and corn syrup in a 4-QT saucepan, bring to a rolling boil over medium-high heat, and boil for 4 mins. Remove from the heat, add the coffee, and let steep for 5 mins.
Strain the milk mixture thru a sieve lined with a layer of cheesecloth. Squeeze the coffee in the cheesecloth to extract as much liquid as possible, then discard the grounds.
Return the cream mixture to the saucepan and gradually whisk in the cornstarch slurry. Bring back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 min. Remove from heat.

Chill:
Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-Gallon Ziplock freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 min.

 

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Food and Drink | The Grind

New arrivals for Wednesday, August 24

by badbeard 22. August 2011 14:29

My crystal ball tells me that we are getting two hot javas this week, a tremendous, off-the-charts fruit bomb lot of Ethiopia washed Sidamo and two new Mountain Water Process decafs, from Guatemala and Brazil. Three promising samples...two washed Yirgacheffes and a Harar... from our old friends at Dominion Trading were roasted yesterday and we'll let them rest a fw days prior to cupping and reporting back.

Our Yirgacheffe from exporter Andulina is drinking beautifully right now, as a single origin 'spro or drip. The new crop Sumatra Tabu Jamu is very intense and aromatic, and makes great cold brew.

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Food and Drink | The Grind