--------------------------------------------------------------- The Hill and Valley Gourmet Coffee Newsletter --------------------------------------------------------------- Issue 5, August 2000 This issue -:Espresso Blends :New Stock :Tip of the Month :Espresso Street --------------------------------------------------------------- Espresso Blends --------------------------------------------------------------- The question of what to blend with what to make great espresso is a subject of intense debate wherever serious coffee enthusiasts meet these days. In the old days all a U.K. roaster had to do was figure out his "Breakfast" and "After Dinner" blends and offer his favourite single origins. Espresso was left to the Italians. Not any more. Every eating establishment and coffee house now seems to possess an espresso machine and so do many homes and even one espresso blend is not really catering to the market any more. All of us in Speciality Coffee Roasting work hard to create blends that work well in the unique conditions of espresso extraction. With a world full of different coffees with wildly different taste profiles at varying degrees of roast, we are spoilt for choice of options. If that's not enough, coffees change from crop to crop and throughout the crop and need to be re-evaluated constantly for their blending characteristics. With espresso playing such an important part in Italian daily life, most large roasters there "play it safe" with their espresso blending, foregoing the opportunity to create something really exceptional in flavour for a blend where body and a smooth finish dominates. Lavazza's Crema e Gusto and Rosso and all the offerings by Segafreddo are typical of this, and they are blends where Brazilian Arabica and Cheaper Robustas dominate. The dominance of Brazil is echoed by most other espresso blends offered by roasters in the U.K. and you can taste it any cup you may buy in Costa Coffee. Like many speciality roasters in the USA, we have decided to live a little more dangerously and are continually striving for truly exceptional aroma and flavour as well as smoothness, sweetness and finish. This has involved us in combining coffees together in a delicate balance, trying to avoid the excessive acidity that can sometime appear in espresso made with washed arabicas of great flavour and aroma. Following an extended brain-storming session with Tony Terlecki and Ken Wilson, our e.caffe blend was sent into dry-dock for "re-fit" - it was giving a slightly "sour" aftertaste and seemed to lack some depth. In short the Guatemala Palencia's Peak that we had substituted for the Tres Marias Huehuetenango at the beginning of the crop had changed the character of the blend. So we doubled the Java, upped the Yirgacheffe and threw away the Tanzania! The result - perfection (for a while!) and more crema. You really should give it a try. Or have a go yourself - try a base of up to 50 percent Java, Sumatra, Kalosi or Santos and get to work on your own "house - blend". Add some Mocha Yirgacheffe, Tanzania AA or Colombia for enhanced flavour and something exciting to finish it off. I would always add 10 percent of Robusta as a leveller, but it's not essential. --------------------------------------------------------------- New stock coming in --------------------------------------------------------------- The heavy demand following our Great Taste Award win has meant that we are temporarily out of Kalosi, but we have re-ordered double quantity from the same lot and it will be back in stock within a fortnight. Old Brown has been an excellent "substitute", and although most of us are still trying to figure it out, it really does have a unique appeal. Colombia is also temporarily out as we have been looking for something a bit better - we think we have now found it and it will be back in the range from 2 weeks time. There will be three additions to the range over the next month or so: Guatemala Tres Marias Huehuetenango - old favourite, new crop. This will accompany Palencia's Peak in the range until we run out of the latter. Sumatra Lintong - I'm expecting this to be slightly more spicy than the Mandheling, but keep an eye on the descriptions on the site. A fully organic Mexican Alturas - I've been wary of going down the "fully organic" route for the sake of it as often these coffees are not what they could be in the cup. This one promises to be good so wait and see. Keep an eye on the site for the changes to the list. --------------------------------------------------------------- This months Tip --------------------------------------------------------------- Iced Coffee. We wish to claim a success in the Iced Cappuccino / Iced Latte stakes and would like to share it with you. The following base mix should keep a family going for at least a long weekend, or is a stunning end to an alfresco meal. On a hot day it is far more refreshing than a Coke or a Sprite and will really impress your friends. We call it the Ice Cap. Ingredients - 100 grams of dark roast such as Krakatoa. 1 tin Fussels Condensed milk (available from Tesco) Vanilla essence or syrup. Liquid Pectin (not essential if consuming immediately) Fresh Milk Ice Cubes A good drinks blender (Breville make an excellent one for 59.95 from Currys). To Prepare Base Mix: 1. Brew quadruple strength coffee in a filter brewer - 100 grams ground coffee to 600 ml water. 2. Mix with one tin of Fussels Condensed milk, a dash of Vanilla and a dash of Pectin (optional to stabilise). 3. Mix thoroughly, pour into a sealed container and refrigerate. To prepare 4 Ice Caps Take 1 glass Ice Cap mix, 1 glass cold fresh milk and add to blender jug. Use same glass to add 2 scoops of Ice cubes. Blend until Ice has liquefied in the blender (like a frozen daquiri). Pour into 4 glasses, sprinkle with cocoa, add straws and serve immediately. Options : Iced Mocha. --------------- Create some chocolate syrup from a good quality hot chocolate (we think Waitrose have the best) mixed 50/50 with warm water. Add to the mix in the ratio of 50 percent of the volume of Ice Cap Base Mix. Bailey's Ice Cap ------------------- Add Baileys Irish Cream in the ratio of 50 percent of the volume of Ice Cap Base Mix. Blue Mountain Ice Cap ----------------------------- Substitute Genuine Blue Mountain Brewed Coffee for the Krakatoa :-) Yes I'm kidding........ Mix as for Bailey's Ice Cap, but using Kahlua or Tia Maria, and throw in 1-2 chopped ripe bananas. --------------------------------------------------------------- Espresso Street --------------------------------------------------------------- September will see espresso.street at the following events :- Sep 8-10 - VW rally in Peterborough Sep 15-16 - Mattingley Horse Trials, Hook, Hampshire --------------------------------------------------------------- +++ Subscriber information - site copy +++ --------------------------------------------------------------- Thanks for reading the Hill and Valley Gourmet Coffee newsletter. You can receive this newsletter regularly by e-mail by subscribing at http://www.hillandvalleycoffee.co.uk/ Issue 4 July 2000. Copyright (c) 2000 Hill and Valley Coffee Ltd. Information freely distributable, but must include this copyright messages. Formatted and delivered by m.e.thornton internet "Let us show you how your business can succeed on-line" http://www.methornton.com/ --------------------------------------------------------------- T h e G o u r m e t C o f f e e N e w s l e t t e r From Hill and Valley Coffee Ltd. --------------------------------------------------------------- Web: http://www.hillandvalley.co.uk E-mail: roaster@hillandvalleycoffee.co.uk Fax: +44 1296 339425 Tel: +44 1296 482708 Mobile: +44 468 028021 Address: Hill and Valley Coffee Limited 7 Bessemer Crescent, Rabans Lane Industrial Area, Aylesbury, Bucks. HP19 8TF. Privacy: http://www.hillandvalleycoffee.co.uk/privacy.html