Month: January 2015

The simple trick to getting the freshest cup of coffee possible

One of my fondest childhood memories is my mom baking bread. Today, butter melting on a thick, warm slice of freshly baked bread still tastes like my childhood. Growing up in a family of six like mine, that freshly baked goodness never made it to Day 2. It didn’t even make it to the 8 ‘o clock news. For the purpose of this post though, let’s pretend it did. Let’s imagine my sisters and I were able to exercise some self-control. Let’s imagine we let the bread just stand there. For days. It would, of course, get stale. Because of the exposure to air. To oxygen, more specifically. Same goes for coffee. As soon as coffee beans are roasted, they start to lose their freshness. Because of the exposure to air. To oxygen, more specifically. The longer that exposure, the more freshness is lost. So the key to the freshest cup of coffee possible is quite simple actually: buy coffee as close to the roast date as possible. Coffee geeks globally recommend you’ll get the best results by consuming within …

Paris

I remember the first time I visited Paris. It was everything I hoped it would be. Charming. Romantic. Just like the movies. On the day I arrived I did what I normally do on the day I arrive anywhere. I boarded a red bus tour. It’s a quick and easy way to get the lay of the land to map out what you really want to do for the rest of your stay. I ticked all the boxes on that trip. Went up the Eiffel. Ate a crêpe. Got shouted at by a local. Ate a crêpe. Got lost on the subway. Ate a crêpe. Shopped on the Champs Elysées (for a t-shirt that said “Paris”). Ate McDonalds (maybe it tastes different in Paris?). Saw the Mona Lisa. Ate a crêpe. I left the city 5 days later with a tremendous sense of accomplishment. Thinking that I had seen all of Paris. Loving her even more. And accepting that I would never again be able to stand the sight of crêpes. I’ve been lucky enough to return to …

Jozi Blue

Trust me, I know how difficult it is to get into coffee. I remember the first time I had a proper chat with a barista. He had just served me a flat white. It looked like a cappuccino to me but I wasn’t in the mood for an argument. Instead I did the slow nod of appreciation. He began to explain that they were serving a Guatemalan that day. I had a quick look around but didn’t notice anyone interesting. He carried on to say that he was excited for me to taste it as it was a “complex coffee with hints of cocoa.” I nodded some more. I was still nodding when I realized he had stopped talking and was waiting for me to take my first sip. While I sipped he added that coffee generally is amazing. That while wine has about 750 “taste profiles”, coffee has more than 1500! Then he paused his excitement and asked: “So what do you think?” I assumed he wanted to me to distinguish which of the 1500 …