Bags from Supreme

I guess the website, and my ramblings on various forums give away the fact that I like coffee – a lot. At this stage in my learning of making coffee, I am quietly confident I won’t ruin the coffee I use to brew too much. Stephen Morrissey discussed this in his recent talk at the Dublin SHOP Expo. It is so easy to make a potentially phenomenal coffee taste mediocre, or worse. The thing that has driven me in learning and improving have been those glimpses along the way of something better. Whether it was by French press, espresso or other brewing technique, once I tasted something better than I had previously, I wanted to be able to attain that consistently. Right now, I’m happy with the coffee I can make, but in a year’s time I may look back with a mix of embarrassment and curiosity at something which I might no longer deem acceptable. There is, however, a level of acceptance to be had when the issues are technique. Recently I got a glimpse of something better, something which left me speechless. However, this “advance” was not due to a better technique or some mysterious process; it was due to a particular coffee. That coffee was Aricha #17 from Supreme Roastworks in Oslo. (more…)