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By Manhattan Roaster, on June 2nd, 2009
According to Bloomberg this morning robusta coffee prices have fallen since the anticipated shortage in Brazilian robusta supply is not as deep as originally intended.
I have seen articles about this shortage for weeks, but the real question is “who cares?” Most coffee we drink is Arabica. Occassionally people use some amount of robusta as filler or instant coffee, but there really is no international scope to the story. Even Bloomberg acknowledges at the end of the article “Most of Brazil’s robusta is used within the country.”
Unfortunate for Brazilians, but even there the effect will not be drastic.
Bloomberg, please include more than a footnote on the skyrocketing . . . → Read More: Robusta Coffee Prices Fall… Who Cares
By Manhattan Roaster, on June 2nd, 2009
We apologize for a May absense on the site. Real life caught up with ManhattanRoasts a little, but we are back in June and excited to bring you discussing of iced coffee and coffee ice cream throughout the summer!
Just as a short update on the Roaster’s life, there is a new lady in his life – the Rancilio Silvia with built in PID (temperature control)! This just arrived recently, so we will let you know how the machine unfolds.
As for the old Starbucks machine, well, she is still in our life, but has moved locations. As of this morning she has been snuck to a place where we can enjoy fresh espresso all . . . → Read More: Back in June!
By Manhattan Roaster, on April 29th, 2009
We just found this really neat gadget, which apparently has won all sorts of honors and awards. The device, called the Mypressi Twist is a handheld, portable espresso “machine” that apparently provides perfect extraction pressure anywhere in the world. All you need is the device, espresso grounds (or pods), hot water, and a CO2 cartridge!
Check it out at http://mypressi.com/
I would love to hear from anyone who knows more about this or has even . . . → Read More: Mypressi Twist
By Manhattan Roaster, on April 16th, 2009
I have a particular coworker who shares my love of coffee. She often acts as my co-adventurer in tasting activities, but even further than that, we tend to exchange beans we find particularly good or interesting. I was not terribly surprised when I got an email yesterday saying “I have some beans for you.” The beans were an Indian Monsoon Malabar from Porto Rico Importing Company in the East Village of Manhattan. I immediately tried a bean and thought “Hmm, this has a slightly strange, but familiar, aftertaste.”
This morning I tossed some in my French Press and brewed it for my morning coffee. Again, I did not think the coffee tasted amazing, but it had this strange aftertaste that I thought I had tasted before. At first I thought it was similar to a Sumatra’s peetiness, but it was not quite as full, and was a little muddier.
Then it came to me… JUTE.
Continue reading The Familiar Taste of… Jute?
By Manhattan Roaster, on April 14th, 2009
Those of you who know me know that if I am making coffee at home, I can be picky about it. As a matter of fact, it is the rare day that I brew coffee I did not roast myself. I like my coffee just so, and I know how to make it that way from roast to brew. When things are a little slow on the roasting front, however, I will give other coffees a shot.
Recently a friend from Ohio called me to say she was just leaving her favorite farmer’s market and had picked up some coffee from her favorite roaster, Flying Rhino. In fact, she mentioned ManhattanRoasts to the owner, who insisted she take another bag of coffee to send to me. A few days later I had a fresh batch of Flying Rhino’s “Rockin’ Rhino Blend” and another of their “Jungle Jive Espresso.”
The first thing I noticed when I opened the Rockin’ Rhino was how dark it was. I have been so oversaturated with dark, burnt beans in my life, which have lost all their sugar and instead are just a bitter mess, that I am very biased towards a medium to lighter roast. Furthermore, I am always a little suspect of blends (Rockin’ Rhino is a blend from three different regions), usually preferring a single origin for a much more straightforward taste. Still though, I ground my usually amount, tossed it in the french press and brewed up a batch. What I found was surprisingly delightful.
Continue reading Just Another Flying Rhino Day
By Manhattan Roaster, on April 10th, 2009
Apologies for the time between posts. Lots in the works. We expect to have reviews of at least one, if not more, Boston coffee shops over the next few days, so . . . → Read More: ManhattanRoasts Goes to Boston
By Manhattan Roaster, on April 2nd, 2009
If you recall, some time ago we promised to try Starbucks’ instant coffee as soon as we received our free sample (Starbucks instant coffee is not yet available for sale in NYC). Well last week we received the free sample and gave it a whirl. Starbucks even gave us directions on how to make the best possible cup of coffee. How could we go wrong? How could the coffee NOT be delicious??? Even further, it came in two varieties, Columbia and Italian. Never mind the fact I am pretty sure they were confusing their countries of origin with their roast styles, I boiled some water, poured in the packet, stirred, closed my eyes, and inhaled.
Hurrah! It smelled just like coffee! Oh sweet delicious, delightful, beautiful nectar that picks me up when I’m feeling down. How could I ever have doubted you?!
Continue reading The Best Part of Waking Up Was Not Starbucks in My Cup
By Manhattan Roaster, on March 31st, 2009
I am not a huge “gadget” person. Sure, I enjoy new gadgets and new machines every once in a while, but I do not lust after them. Well, except for today. You see, today I am traveling for work, which means I stopped in to see my family. My family happens to have a small roaster and a Rancilio Silvia espresso maker with a temperature control gague on it. I have to admit I get a little excited just walking in the door…
The Rancilio Silvia is not only a beautiful piece of machinery, but it brews espresso meticulously. The pressure is just right to get the perfect pull and a delightful crema. Retrofit a temperature control to the machine and you can brew at exactly the temperature you want. For my family that temperature is 192.5 degrees fahrenheit, which means you get enough heat to extract the espresso, but not so . . . → Read More: The Importance of a Good Machine
By Manhattan Roaster, on March 25th, 2009
We are trying to keep up with twitter these days, so if you feel like knowing everything that is going on in the world of the Roaster join as over there under username: ManhattanRoasts. http://twitter.com/manhattanroasts. . . . → Read More: Manhattan Roasts is Now Twittering
By Manhattan Roaster, on March 23rd, 2009
On another break from work last week (thank you recession), a coffee loving coworker and I decided to head over to a classic in the world of coffee. Most people who have either drunk coffee, purchased coffee equipment, or even heard of coffee know the name Illy. In fact, this Italian coffee company is undoubtedly the first name in coffee.
Both of us were surprised to find there was only one Illy near our midtown office, but it was close, a stand in a mall-like atrium just a few blocks away, so we made the trek.
I have to admit, I was excited. Granted, I get excited about coffee a lot, particularly reviewing coffee shops, but this was different. It was like the difference between visiting the MoMA (Museum of Modern Art) and the Louvre. The MoMA is cool, but it does not have the same panache as the Louvre.
Continue reading Illy, A Classic Reviewed
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