It’s been a while since I’ve posted here, and yet when I checked some metrics for the site it’s had a lot more traffic than I expected - perhaps it’s the shared hatred of blends or the joyous love for cofermentation? I’m not sure, though both trends have stood mostly steadfast…
I encountered my first ‘live blend’ however in ‘Commercial - the Project’ in Zürich. There, the barista made an espresso with particularly acidic Colombian beans roasted for filter, but mixed in a few grams of a fruity Ethiopian bean roasted for espresso to top it off. I was a skeptic at first, because of course blends are heresy but the explosion of flavours was undeniable and it certainly didn’t taste like the typical, lazy roaster-blended filth. More experimentation necessary.
Coferments are all the rage and I’m still loving them. I’ve had too many lately to mention, but this post’s cover photo is from a delightful coffee shop in Hong Kong - ‘E N’. Don’t quite get the name, but they had a choice of three single origin beans for espresso and a host more for filter, and they were all delicious and carefully prepared.