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2009-09-04
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As much as I like Espresso machines - I also carry a soft-spot for Siphon Coffees. In particularly, African coffees and certain Single Origin coffees possessing very subtle sophisticated characters thrive under this extraction method. It can also be very educational as a mean to learning everything about world coffee offerings! There's certainly a slight 'catch' : you see, certain coffees just don't work with this method. Such a preparation method also can and often do extract the wrong und
Normal Siphoning requires certain conditions to be fulfilled and plenty of Trial-&-Errors. There's not so much theories about it - it either works or it doesn't and you only get to find out with the resulting cupping, when its infront of you on the table! :
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***Ethiopian Yirgacheffe -
When this arrived, it was instantly aromatic with a darkish red appearance. This carried detectable tannins and grips the edge of your tongue, not unlike a Red tea - the well known berries character and lively floral bouquet associated with the famous African bean were all present in the cup. Brewed and extracted out confidently and accurately.
Don't even think about drinking this with milk. Its meant to be drank as it is and the existence of this particular bean is enough reason for brewed or siphoned coffees to exist. It gets better and livelier as it cools too, developing an tangy citrusy end note. EXCELLENT!
***XEN Special Blend -
This was presented with a more soil-like character and is an 'alarming' contrast to the above example. I personally didn't enjoy this cupping and blend as it was monotomous in presentation, the savoury earthiness backdrop was easily drowning away all other pleasant flavours. One would say it wasn't 'bright' enough nor was it 'bold' either, it was in the middle of nowhere and the cup just wasn't alive. You could also argue it doesn't carry any undesirable sourness but either way, it didn't work with added cream later when I decided to boost it up a bit by experimentation. It just wasn't aromatic, had no spiciness or nut or cocoa, seemingly lacking perceivable note-worthy characters. Perhaps it would benefit with a less intense roast just like the Yirgacheffe, or if they carry the right equipment, try to bring it to City+ Roast over an extended period subtlely by careful temperature control - so it might just maintain some original fruitiness in the final product! As it is, it can be rather dull and despite trying this twice, nothing had changed much.
NOTE: I guess Blends just don't work as easily with Siphon compared to a Single Origin, as the numerous possibilities thrown into the equation multiplies in complexity with each additional variable, unless you somehow get it JUST RIGHT! Good luck with further experimenting!
***Earl Grey Tea Cake -
This cake was slightly hard than moussey like but the flavour was really good - I enjoyed it and it reminds me of the Cafe Corridor's cakes or the ones bought from La Rose Noire Bakery in Central.
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REALLY LIKE THIS SHOP, SOME COFFEES ARE GREAT, THE 'ORGANIC FAIR TRADE' IDEA ARE THE WAY TO GO NOWADAYS - YET ONE FEELS THEY NEED TO ACT AND IMPROVE THE SIGNATURE 'SPECIAL BLEND' QUICKLY TO BE MORE CONVINCING. ITS CURRENTLY JUST NO MATCH TO THE JAPANESE CAFE 'BLENDS' SUCH AS UCC AND POKKA, ETC. THE 'CORIOLIS' EFFECT IS PROVEN TO BE INCONCLUSIVE AND I CAN SAY WITH CERTAINTY - ITS NOT EVEN THE CORE OF ANY PROBLEMS FOR NOW.
張貼
