Showing posts with label Roast Magazine. Show all posts
Showing posts with label Roast Magazine. Show all posts

Sunday, December 22, 2013

Mugged: Guatemala and Nicaragua [Coda Coffee]

Subject: Coda Coffee Co.
Coffee Mugged: Guatemala Batzchocola and Nicaragua Bella Aurora
Rating [see key]: both 5+

Colorado has been in the news a ton lately, sadly not much of it super positive. But one chipper piece that caught my ear came from the heralds of Roast Magazine, when they recently bestowed upon Denver's Coda Coffee Company the honor of 2014 Macro Roaster of the Year. Not a title given away flippantly, it's a distinction that recognizes Coda for it's hard work and accomplishments (I'm particularly impressed with the coffee carts in the Arizona Cardinals stadium).

Recently, I was honored to have two of their farm 2 cup coffees stop by my abode to spend a little quality time in my belly. They sent out their Guatemala Batzchocola, a coffee from the A'achimbal community, and their Nicaragua Bella Aurora, a former Cup of Excellence coffee. Both I sampled via pourover, french press and siphon.

Going alphabetically, I started with the Guatemalan beans. The pourover smacked of kavo syrup, smoked peanut, strawberry, oats, sarsaparilla and hazelnut with a medium body, proving multifaceted with a various sweet flavors and touch of smokiness. The french press contained smoked peanut, Nutella, strawberry, oats, root beer and caramel popcorn within a medium body; superbly sweet, with rich, sultry flavors. The siphon capped this fine coffee off with hazelnut, roasted peanuts, asian pear, lemon pepper, chicken, spinach and root beer, demonstrating some odd bed fellows but nonetheless, still a sumptuous coffee.

The Nicaraguan proved similarly complex. The pourover doled out heavy chocolate, habenero, smooth cream, seaweed, toasted walnut and noticeable fig. The french press sampled of chocolate, grapefruit, bran, corn tortilla, skim milk and nutmeg, with a medium body and grainy aftertaste. The siphon bellowed out chocolate, noticeable cream, seaweed, peanuts, fig cookie, slight brocolli and biscuit. Overall, the multiple infusions held a diverse and sometimes odd harmony of flavors, but each cup proved delicious.

Thus, if you happen to be near a coffeehouse that serves Coda or you wish to shop online, try out the orange juggernaut of the southwest.

note: coffee was provided free of charge and the above review is objective feedback.  

Wednesday, April 20, 2011

CC: Georgio's Coffee

What's does "CC" mean?
Location visited: Huntington, NY
Free WiFi ? : yes
5+ [
see key]

While I know traveling through Long Island is never easy, I still can't figure out how such a large land mass has so few attractions. Sure you have the beaches and west Long Island contributes to New York City, but otherwise I have tried to find tourism fodder and every time, I seem to come up empty.

Much like my search for things to see, my hopes of finding good coffee east of Brooklyn is usually nil. For all of the amazing things happening in NYC and the surrounding areas, Long Island has not really developed many quality coffee destinations. But as my fortune would have it, while I was driving through the island on business, a quick internet search for a coffee gamble turned up Georgio's Coffee, an operation that was featured in Roast Magazine's July/August edition.

Needless to say, I stopped by on my way home to find the place in a small strip mall right on the corner. The exterior's no frills mirrors the inside: a shop that has little as far as seating or ambiance but dedicates much more focus to the coffee and 1on1 customer interaction.

Upon my arrival, Georgio and his wife welcomed me and instantly began talking coffee with me. After they went through the many coffees to try, I settled on a Kenyan (a coffee that was no longer available via whole bean due to demand) brewed via siphon (aka vac pot) and an espresso of their 4 bean blend. The Kenyan proved as delicious as it was popular, holding notes of bright citrus, sage, caramel apple (complete with a tinge of apple skin on the end), grapenut, a little grass and a fine dusting of tobacco at the very end. The espresso, pulled short with thick crema, smacked of lemon, rock candy, a tickle of bitter cocoa, an intense darkness and bits of cinnamon and cranberry all served in a paper cup. Given the recommendation for a macchiato or for sugar in my espresso, it would seem their espresso was not designed to stand alone and the philosophy seemed to fit more of an Italian's model of preparing espresso (all in all, a decent espresso). I did not note tea.

Thus I wouldn't really recommend Georgio's if you're looking for a place to study or a place to chill. But if you are on Long Island and looking for a great cup of coffee, stop by Georgio's and experience some of the finest customer service in the state of New York as a bonus.