Hmmm. Been thinking of a brew counter where we have different brew method options and a dedicated barista who is not making espresso-based drinks. Not a new idea internationally but not done so often in SA.
Like plungers, drip-filters, our Abid filters, syphon filters, Aero-press. The reason? My best cuppa this week was a tie between the Vengeance (currently Ethiopia, Harrar) and the Donde’s Chaos (currently our Mexican, organic coop) both of which were on a larger grind setting (6 as opposed to 5 or 5.5) and a shorter brewing time (2:30 total minutes and not 4:00). And it’s actually fun playing around with the various brewing parameters to see what happens.
My question to you Mr or Mrs reader is would you care if I organised such (with baristas who knew how to explain each method and coffee used) coffee tasting experiences? Come on! Interactive and informative coffee rituals and not just the coffee.
Zane
