Aldo Coffee Company

Black Cat Customers: Thanks for Understanding!

As many of you who buy Black Cat Classic espresso from us already know, the current blend has some Rwandan Zirikana coffee in it (as does the current Aldo House blend). The Zirikana is a wonderful coffee and adds depth and fruity zing to both blends.

Except... all Rwanda coffees from this past year's harvest, including Zirikana, are subject to what's known as "potato bug".  The reason it's called that is because when you run across it, you'll smell and taste raw potato.  It's not pleasant.

We've written about this before - this defect is difficult to detect in picking and processing.  And unfortunately, it's pretty much inevitable that if you drink a lot of coffee with Rwanda in it, you'll run across it.  Apparently, Intelligentsia felt it was worth the risk to add Rwandan to these blends because of how good the coffee generally is.  In espresso the defect appears in about one in 450 shots.  In other words, it's rare.  But if you get that one shot, you'll remember it.

We've heard from customers who've bought Black Cat here. We've heard from customers who've had Rwanda coffee at other shops. We've even heard from other owners who sell Black Cat and have had customers throw bags back at them and asking us "why"?

Brazil Fazenda Kaquend #1 Cup of Excellence. Free Taste Sunday AM.

We just fell in love with another coffee... but turns out it will be a fleeting summer fling.

Fazenda Kaquend took first place in the most recent Brazil Cup of Excellence judging.  It's an amazing coffee walking a fine line of near-perfect balance yet showcasing an astounding array of fruits, florals and sweetness.

Melanie tried it this morning and proclaimed it may be the best drip coffee she's ever had.  And that includes the 2007 Hacienda Esmeralda, so that's saying something.  It's a delicious cup top to bottom.

Here's why this is going to be a fleeting romance: the last production day Intelligentsia will be roasting this coffee is next Monday.

Even though this is an expensive coffee (all things relative, of course), we've augmented this week's kilo with another 10 lbs for next week, which will arrive on Wednesday.

We will have six 12 ounce bags for sale at $36.95.  We will also hand-pack 8 ounce bags for $25.95.

If you're interested in reserving some, post a comment below or drop us a line.

You can order it as press pot, Chemex, Cafe Solo or pourover until we run out.  We'll also be brewing some up on Sunday morning from 10am-noon and serving tastes in demitasse so everyone can experience this wonderful brew.

It's Officially Shakerato Season

With the warmer weather, we're calling May 1 as our official start of Shakerato Season.  The warming, rich Bicerin is out, the cool, refreshing Shakerato is in.

Right now there are two we're offering:
1. Straight Shock: a double espresso shaken in a mixing cup filled with ice.  The espresso does not dilute, but pours out a bit sweeter, without bitterness, and a nice frothy head on top.
2. Buca Blast: our house anise simple syrup shaken on ice with the espresso, adds a refreshing note of sweet licorice to your espresso - similar to a cold 'Buca chaser.

We're going to add one or two more.  We're working on something we'll introduce on Mother's Day.

All Shakeratos are served cold in a martini glass for enjoyment in the shop or on our patio.

New Packaging from Intelligentsia

Intelligentsia changed up their packaging over the past week. 

If you hadn't yet noticed the new bags on our shelves, here's a recap of what's changed:
1. The Black Cat bag is now black with the new Black Cat logo.

2. Labels are orange and give more prominence to the flavor profile (the old label, in grey, can be seen at left in the top photo).

3. On the Single Origin coffees, the name of the farm owner and region is highlighted. Other details, such as bean varietal and altitude have been omitted moved elsewhere on the label.

Overall the bag labels should make it easier for most consumers to choose their coffee by the taste profile they prefer.

Finally, our first bags of this year's Celebration Blend will arrive tomorrow.  This coffee, blended specifically for winter and the holidays, is always a favorite.  We'll be carrying it through the New Year.

We've been advised that Jake's Java will also be introducing new packaging and labeling in the near future.

Single Origins By the Cup

We've been working with these single service porcelain pots for a couple of months now, figuring out the ideal methodology for this kind of pourover (type of filter, stir or not, dosing, temperature).  We think we've landed on something repeatably consistent.

So now, in addition to press pots, you can order any of our single origin coffees in a pot brewed just for you.  The coffee stays at drinking temperature longer and the Filtropa filter keeps out the sediment. 

As the pourover method is "open", the water is exposed to ambient air for a longer period of time.  While most of the flavor extraction is completed between 18 5º-195ºF, this method does result in a "cooler" cup.

If you enjoy the body of a press pot, by all means, keep enjoying it.  But if you prefer a "cleaner" cup at an ideal drinking temperature range for optimum flavor (145º-160ºF), we suggest you try an Esmeralda or any of our other light or medium roast coffees in these porcelain pots. 

Serving size is 12oz.  Your pot is served with a 6oz cappuccino cup so you can fully enjoy your first cup while your second stays warm.  Price will vary on the individual coffee.  At the moment, only the Esmeralda is priced higher, however, new pricing to more accurately reflect the prices of each coffee will be coming shortly.

Please note, we will not brew French Roast in the pot as it is a different animal.  French Roast is always available from our airpots.

Guatemala Itznama In Stock for Those Who Like Body

This is a new one for us, as rich as the Guatemala El Cuervo we used to get, but with less of the tobacco-ey notes. It's a Guatemalan blend from three different farms where Intelligentsia has Direct Trade relationships. It's heftier in body than most other Central Americans we offer, with subdued chocolate notes, along with some pecan, caramel, cherry and spice.

Free Introductory Cupping Class

This Saturday, July 5th at 1pm,  we will be hosting our next free Cupping 101 introductory coffee cupping and tasting class.  We'll be cupping Nicaragua Los Delirios (caramel/honey/creamy), Tanzania Edelweiss (jasmine/currant/syrupy) and Colombia Los Santos Huila (cherry/maple/juicy).

For more information and registration, click here.

Our Shakeratos In Today's P-G

From P-G food critic China Millman: On the Menu: Impress visitors with food scene.

It was fun talking with China and friends a couple of weekends ago (one of whom is now a new Aeropress owner!). She really gets food and, more importantly to us, coffee's role in an expanding culinary scene. Thanks for the mention China!

Btw, we currently offer three Shakeratos: the Traditional (as per the article), the Aldo (with star anise-infused simple syrup), and Chocolate Biscotti.

Just Arrived: Finca Matalapa

Just arrived this afternoon via UPS, roasted on Monday.  First time we've ever offered this varietal.

As we were busy sorting green beans (??!!) and busy with customers, we didn't get a chance to open a bag today, but here are the tasting notes from Geoff Watts at Intelligentsia:

Distinct notes of fresh apple start off the cup, just before slipping into a soft fudge body dotted with gentle lime acidity. Reflective, clean, and articulate, this coffee finishes as delicately as it begins with candied caramel and green fig.

You can buy a 12oz bag starting Friday morning or try it as a press pot.

Peru Micro Lot: Tingo Maria

Ah, today we are brewing an Intelligentisa Direct Buy micro- lot of fine Peruvian coffee: Tingo Maria, grown at 1500-1700m altitude in Central Peru.   It is a wonderfully flavorful  coffee with bright acidity and a clean, sweet finish. Intelligentsia's buyer and roaster Geoff Watts talks more about this coffee and the Peruvian coffee scene from his  experience at the Peru National Coffee Competition here.