Deft. Coffee Roasters. » Dave

Drying foam

Dave — Sun, 13 Feb 2011 17:51:42 +0000

As the liquid and foam that collects on the back of the spoon sits waiting for the next dip in the liquor, liquid draining off across the silver, the bubbles begin losing internal cohesion and increase in size, number and spacing. It’s also likely that the foam is dehydrating some. You can see – beginning near the edges and moving inwards – how the liquid begins to show signs of drying and thickening as it clings to the surface with increased urgency.
If nothing else, this points out how quickly it changes.

*This isn’t crema, rather it’s the foam that forms on the surface of the coffee liquor after steeping. Times are approximated from adding water.

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Closer to the surface

Dave — Sun, 13 Feb 2011 00:24:16 +0000

I’ve been playing around with macro images lately, preparing for a larger project. For the most part, what I’ve shot is just experimental, but sometimes these images open up new ideas about coffee. When you come closer, that detail and intimacy gives you a chance to develop a richer understanding of things you thought you already knew.

Coffee oils dance on the surface of a bubble buried deep in the coffee’s crust.

Cupping spoon dips into the tan seafoam left after the break, oils still visible as they spread more evenly across the surface.

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Some cupping

Dave — Sun, 13 Feb 2011 00:24:01 +0000

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Hacienda Carmona Pulcal (Antigua, Guatemala)

Dave — Sat, 04 Dec 2010 16:20:06 +0000

Grower: Maria Zelayas Aguirre
Farm: Hacienda Carmona Pulcal
Origin/Region: Antigua, Guatemala
Processing: Wet
Varietals: Bourbon & Typika

Description
Clean, and not overly complex and comforting. It has a real nice, round, mellow chocolate with hazelnut tones that moves forward over grapefruited citrus while your coffee cools a bit. The sweetness isn’t what I’d call profound, though it’s raw and agave character does creep up on you as well, finally leaving you with an effervescent, lingering sense of strawberries in chocolate.

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Get Schwag!

Dave — Wed, 27 Oct 2010 00:04:47 +0000

Deft Coffee Roasters has its own, growing line of tees and mugs! How about that. Peruse them below or just link to our store here.

Look for a personalized gift at Zazzle.

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The Syphon Project

Dave — Thu, 26 Aug 2010 16:19:20 +0000

I love the Vacuum Pot. I love the clarity of the brew, and for certain coffees, it is the best way, I think, to make coffee, bringing out certain nuances that in other methods become lost.
But there’s a downside. It can easily bring a feeling that it is more science experiment than sensual esperience… enter the Syphon Project from Jacob Forrest. I close up, even emotional view of the meticulous process of making syphon coffee. he gorgeously shot the entire process close-up. Just watch…

The Syphon Project from Jacob Forrest on Vimeo.

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Finca Genesis Miel from Lourdes de Naranjo, Costa Rica

Dave — Fri, 13 Aug 2010 04:48:34 +0000

Grower: Oscar & Olga Mendez
Farm: Finca Genesis
Origin/Region: Lourdes de Naranjo, Costa Rica
Processing: Miel

Description
Crisp, clear jasmine and cane sugar aromatics dart among light nuts and sunflower seeds. Slight bodied, with a gentle, but substantial finish. The structure is a bit like what I imagine something built a group of Dozers would be: crisp, ordered, layered, almost airy, but sweet and compelling; a crisp spiny fruity tang that sits neat with the basic structure. Brisk apple (braeburn, fuji) and grape skin.

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Finca Florestales from Tolima, Columbia

Dave — Fri, 13 Aug 2010 04:47:54 +0000

Grower: Maximino Gutierrez
Farm: Finca Florestales
Origin/Region: Tolimo, Columbia
Processing: Wet Process Varietal: Caturra

Description
For years, I’ve cupped past Columbian coffees – not because they haven’t been good, some have been excellent, but because I only keep a relatively small selection of coffees at any one time and they have lacked a distinguishing quality that separated them from the other good and excellent coffees. So I bought other coffees.
But this one, grown by Maximino Gutierrez, is different than that. Possibly because it so cleanly caught my memory of first drinking good coffee. There’s a peculiar, subtle coffee-ness in it that encourages its flavors gently on the palete. Nuts – pistachio in particular – bring a buttery sweetness, tentatively salty, floated by sweet rose aromatics. This isn’t the more boastfully acidulous and structured coffees that I normally gravitate towards, but more like gracefully balanced Rwandan.

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Aged Sumatran, limited availability

Dave — Fri, 13 Aug 2010 04:46:05 +0000

Lot: (Aged) Peaberry ’07 Crop
Origin: Lintong, Sumatra
Processing: Aged (’07 Crop) Varietal: ?

Description
This’ll lower you into the soil, and wrap you with loamy goodness. Carefully stored for the past 3 years to develop a pretty unique coffee, it’s earthy, deeply peppered with woody cardamon, burnt caramel and brown sugar. It’s intense and lovely all at the same time. Aged coffees are a treat for me that hasn’t been much available for several years and am pretty excited about this little bit. Quite a treat for those who love the deeper, richer coffees.
*Limited availability

Aged

Duhingekawa Women’s Coop. Rushashi, Rwanda

Dave — Fri, 13 Aug 2010 04:43:55 +0000

Grower: Duhingekawa Women’s Coop
Origin: Rushashi, Rwanda
Processing: Wet Process Varietal: Bourbon

Description
Here is one of those seasonally appropriate coffees, perfect as sun begins creeping around the clouds… earlier and earlier till you’re actually waking up sun sunlight. A touch of moist chill hangs still, but it’s a hopeful moment, where the comfort in the evenness of pralines and hazelnut flavors balance almost exactly with the highly structured, acidulous, tart-like sweetness. Jazz apples at their peak. White Peaches. This isn’t a dance of complexity, but rather a perfect arrangement of what is great about having both natures in a coffee. It wakes you up gently, but with purpose. And that’s what I am loving about this coffee. It’s gentle, exacting. An easy-going perfectionist.

Additional Notes
The Abakundakawa Cooperative mills coffee at the Rushahsi washing station. This particular lot is separated by the Duhingekawa Women’s Group.

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The Maduro. Hailing from Guji, Sidamo, Ethiopia.

Dave — Fri, 13 Aug 2010 04:42:02 +0000

Grower: Haille Gebre
Lot: ‘Maduro’
Origin: Guji, Sidamo, Ethiopia (Organic)
Processing: Dry Process Varietal: Heirloom varietals

Description
I was listening to Spanish Guitarist Federico Aubele a few nights ago, and it struck me then that this was the tension that I feel in this coffee. There is unboasting beauty, subtle and mellow, but there’s also a sense of urgency that weaves through it… From the dry ground coffee, there’s clear, fresh cacao powder aromatics leaping forward. You’d think it should keep on and build on that intensity, but begin steeping, and the aroma turns more mellow, more like buttered toast. Sip, and the rich spices like clove, ceylon cinnamon, and a bit of mace makes is seem Mediterranean. Then pops the ripe huckleberries and fruit – a sweet cantaloupe-like richness, with plum and fully ripe stone fruit. Butterscotch, agave syrup follow close on the tails of everything else.For so much fruit, the acidity is well integrated by easily distinct flavors that finish proud and strong.

Additional Notes
Located in a remote area of the Sidamo district called Shakisso, on the Guji zone, largely known for large gold mines – an area of open conflict between growers and miners [what is the nature of this, history?]. For this lot, Haille Gebre has overseen the harvesting of only crimson-purple cherries, deeper than the typically red ripe indications – likely the impetus for the moniker ‘Maduro’ or Mature.

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Liveliness for the morning

Dave — Sun, 06 Jun 2010 15:46:07 +0000

The daily rhythm of grinding for the press in anticipation of thick, rich, and even chewy, coffee has given way – perhaps because of possibly because of these endlessly recurring spring rains – to a strong desire for the cleanliness and clarity of a finer grind and a glass filter. This is a place where the discernment of favors and the aromatic nuances drift more like maple tree propellers falling through cloudless, bright sun than forcing themselves up through fine loam.
Certainly, there are beauties in both methods, of course. The press pot is wonderful for those mornings where the winter rain or snow is hanging heavily over the edge of the roof just as the late morning sun is warming it into an even heavier slop… in those moments, I need a coffee that can withstand the slushy plop as it slips over the gutter onto the front stoop. But when the desire for spring and summer rolls around, the feeling I want in the morning is fresh liveliness… and it’s the vac pot that can deliver.

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Slow Coffee

Dave — Sun, 16 May 2010 16:08:24 +0000

Here is an acknowledgment that coffee, very much like all other agricultural (seasonal) products, are the result of keen human endeavors. That the distance between consumers and producers has obscured any clear appreciation of the stories it takes to bring anything of quality to the world.
It’s a call to slow your pace and appreciate where your morning ritual has come from, who it has come from, and take into account it’s place in the world.
You can find out more at the links below.
Slow Coffee
The Institute of Slowness

Kudos to 1000 Faces Coffee. It’s awesome to see this sort of involvement in coffee culture.

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Roots

Dave — Fri, 23 Apr 2010 07:06:00 +0000

For the past couple weeks, I’ve been putting down my log charts and allowing myself to roast mostly by feel. It’s not that I’m abandoning the numbers I use to profile roasts—in fact I was still paying attention to times and temperatures, I just wasn’t recording them as I usually do—it’s that I want to more deeply ingrain my feel for the roast. And to do that, I had to step away from the raw data and use what I know, what I sense, to guide the profile. SoI have been paying close attention to times, and I will return to keeping detailed logs. But for now, the distance I am imposing on myself has been refreshing and enlightening, much like backpacking in the deep woods. Just nature. Just coffee. And clear focus.
I’ll post more once I’ve collected my thoughts.

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Long Lasting

Dave — Fri, 16 Apr 2010 16:40:16 +0000

It’s been a super full week – taxes and other things – so it’s been difficult to make up some shortfall from Sunday’s roasting. So this morning pulled out a bit of the Aged Sumatra that I roasted a week and a half ago… this coffee has legs. Although it doesn’t have the freshness that it did a week ago, it hasn’t lost it’s depth either. Very very nice.

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