ESPRESSO TRANSITION
For years, we’ve used the La Forza espresso blend as our house espresso. A few months ago, our roaster offered a single-origin espresso (SOE) from the same farmers that produce our “regular” Mexican coffee, the 21st de Septiembre co-operative. So we brought that SOE in to use as our house espresso for a few months, and many of you told us how much you really liked the SOE.
So, change is good, sometimes. We’ve decided to take advantage of the fact that our roaster has several espresso blends to choose from, as well as SOE’s, and so we’ll change things up from time to time. Just to keep us all on our toes. It gives you the chance to taste some of the world’s best espresso offerings, all under one roof, Blue Horse Coffee. It also allows us to flex our barista skill-muscles, as dealing with different blends and SOE’s requires great taste buds, great attention to detail, and the ability to bring out the best qualities from the different coffees.
The SOE Mexico lot is now gone. We have a few pounds left, which we’ll be using until it runs out. We will miss you, 21st de Septiembre.
But wait, what’s that I hear off in the distance? Oh my, it’s a new SOE, from the Sidamo region of Ethiopia. Might this have some of the wonderful, sweet berry-ness of the sun-dried Sidamo we now carry? Hmm, we’ll just have to wait and see.
We have it on order, and it should be here early next week. In the meantime, we’ll be using the Toscano blend of espresso, a somewhat sweeter, caramelly shot that is delightful straight up, and that smoothly melds with milk in a latte or cappuccino.
So whet your espresso taste buds, we’ve got some more wonderful shots to make for you.
