on saturday i skulked over to fernandez and wells for breakfast ( morcilla )
in a shock move i opted for a double espresso instead of a flat white or stumpy.
the barista brought this out to me...
he said he'd made me a double ristretto instead of a double espresso. then explained about how it was a new blend of coffee that they had just started to use. i remember that he said the blend was using beans from guatemala, brazil and nicaragua, then also a small percentage from sumatra.
he stressed that the sumatran beans was only about 10% and went on to explain about how the coffee should taste... the flavours, the aroma etc.
he even came out with some ground beans for me to smell.
he was a really top bloke, extremely enthusiastic about coffee and the
preparing of the drinks. he explained to me about the pressure his machine was using and talked a lot about the flavours of this new blend.
another result from f&w and another reminder to me to try to search out coffee shops where the baristas take pride in their drinks and don't just press a button.
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