THERE’S NOTHING BETTER THAN COFFEE DURING THE HOLIDAYS
The holiday season is here and that means it’s time for coffee! In my family, that means lots of coffee. All day. My mom has already started to remind me to bring some of her favorites with me at Thanksgiving. If coffee is something that is a part of your celebration we have a couple of coffees just for you. First, our Holiday Blend is back in stock. And will be available through New Years. It is a hearty and Spicy blend that is sure to warm the hearts of everyone in your family. This coffee works well in preparations that you can share. It is a great coffee in a drip coffee maker or, if your family is smaller, in a French press. It is available by the bag at all of our café locations.
The other coffee we have for the holidays is extra special. We have a small amount of Finca El Zapote Estate, Gesha. This coffee comes from the Acatenango region of Guatemala from a farm that has been run by the same family for generations. They have planted the Gesha variatel on some of their property. This coffee plant is difficult to grow and yields far less than other coffee varietals. However, it is well worth the trouble. If you like our regular Guatemalan coffee you will love this. It is a medium bodied and very complex coffee. It tastes of cherry juice with hints of cocoa. It is quite simply delicious. You can treat yourself or your family while it lasts – we only have 40 pounds. This coffee is it is available at out Main St. Cafe in either a V 60 preparation for $5 or a Chemex for $7. If you want to treat your whole family it is available by the pound for $44.
We also are stocking up on a wonderful selection of brewing devices. From Hario hand grinders to Bonavita automatic brewers, we have a great selection of gifts for the coffee lover in your life, or just as a gift for yourself.
The Mighty Good Coffee Family
Have you been wanting to make latte art in your own kitchen? Do you want to get the most out of your Hario V60? Looking to upgrade your home espresso machine? Well hold on, because in October, we’re launching our Mighty Good Coffee @ Home coffee classes and equipment sales out of our Arbor Hills cafe.
From the basics of brewing the perfect single cup to making latte art for your friends to understanding the differences between a natural and washed Yirgacheffe, we’ll be scheduling classes throughout the rest of the year to touch on all of these topics and many in between. Led by our staff of Specialty Coffee Association of American (SCAA) certified baristas and roasters, these will be hands on classes for small groups looking to expand their coffee knowledge, skills and pallets in a fun and informative setting.
Espresso and latte classes will get a chance to make coffee on our own Synesso professional machine as well as our prosumer line from Rocket Espresso. You’ll get to try your hand at steaming milk (or milk alternative) and making the perfect rosetta or heart. For those who want to expand your pallets, a class on coffee cupping will explore the tastes of coffees from different regions and processing methods. You’ll learn how and why we roast these coffees to bring out their unique flavors and aromas. Maybe you want to make the perfect siphon pot or Chemex brew for your table guests. We’ll be cover that in a brew methods class and also explore how one coffee can taste many different ways depending on what kind of brewer you use.
To support our MGC @Home, we’re now carrying a larger selection of brewing devices including a line of home espresso machines from Rocket Espresso, Fiorenzata and Baratza grinders and Bonavita brewers.
Our first coffee brewing class will be on Saturday, October 17th at our Arbor Hills cafe. Other upcoming classes will be held on Thursday evenings at 7 pm and Saturday mornings at 8 am and run 1 to 1 1/2 hours. Stay tuned for a full schedule of events.
We have had a lot going on at the café over the last couple of weeks. We have four new coffees to tell you about. We just received the new crop of our Guatemalan Huehuetenango from Finca Joya Grande. This year’s crop is a bit sweeter than last years. It still has the same rich full body and flavor but is even smoother. This is my favorite “coffee of the day” and I always end up drinking an extra cup or two when we have it. It is an exceptional coffee for drip brewing.
After our first two Black Label coffees sold out, we have a new crop of offerings. The coffees we bring you in this series are produced in very small amounts. They are the best beans from exclusive cultivators. Only a handful of bags of these coffees make it to this country for you to enjoy.
The first addition to our line of Black Label coffees is a Central American. El Salvador produces some excellent coffees and we are happy to have a very special example produced and processed at a single farm. Our Laguna Las Ranas is honey processed which means that the mucilage surrounding the coffee bean is left on for a time. This allows the bean to absorb some of the sugar contained in the mucilage. This coffee was processed in a limited edition. The honey process is very obvious in the cup. There is a lot of sweetness but the coffee maintains a lot of clarity with no sense of being syrupy. Try this coffee in a Chemex preparation and enjoy a truly well balanced and invigorating cup.
And two new Ethiopian coffees have arrived! First we have a new washed processed coffee from the Yirgacheffe District. This one comes from the Idido coffee mill which process the coffee of just over 1000 smallholders. Just as with our Chelbesa coffee, which this replaces, the coffee is collected, sorted and processed at the mill. There is only a small amount of coffee of the highest quality that comes from production at this small scale. This coffee tastes of lemon and dried cherries. Try it in one of our pour over preparations.
Finally, we have added a natural processed coffee from the Hambela Coffee Estate. This coffee is very unusual among Ethiopian coffees in that it comes from a single farm, which also does the coffee processing. Almost all coffee in Ethiopia comes from a number of farms and is mixed together in processing. This coffee comes from the Hambela District in the south central area of Ethiopia. This coffee tastes of strawberries and cherry juice. Natural process coffees from Ethiopia often take on fruit flavors. While the fruit is very obvious, the Hambela has more subtlety than the Kochere and it makes an excellent coffee for daily drinking. This coffee also benefits from the clarity that comes from being made in a Chemex. However, I am drinking it using a Hario V60 at home and it tastes great first thing in the morning.
It’s the middle of summer and here at the Mighty Good Coffee roasting department we have been really focused on getting you the best cold coffee products we can. We want to take a minute to fill you in on a few changes we have made to our products and hopefully give you a better idea of how things work behind the scenes here. You may have noticed some changes to our cold brew and Nitro coffee over the last couple of months. We are constantly trying to make the best possible coffee drinks and because we source and roast our own beans we have the opportunity to develop just the flavor profile we are looking for in all of our products. At the moment we have fifteen green coffees in stock and another six that we are sampling. By changing how we roast these coffees we can develop the flavor we want from them. Everything we do is a team effort between the roasters and the rest of the staff as we work through various trials until we get the flavors we want.
A couple of months ago, we set out to increase the sweetness and mouth feel of our standard cold brew without introducing any bitterness. We ended up roasting the coffee we use for the cold brew a few degrees darker. This brought some of the oils to the surface of the coffee, which allowed us to introduce a bit more body to our brew. We think it makes our cold brew feel more like coffee on your tongue. By roasting the coffee slightly longer we also introduced a bit more sugary richness to the bottle. It tastes like we added sugar but our cold brew is only made from fresh roasted coffee and water.
The other cold coffee we have been working on this summer is our Nitro cold brew. Unlike our regular cold brew, which we were only trying to tweak a bit, we were trying to change the taste of our Nitro coffee. We wanted to make a coffee drink that would taste like a coffee chocolate stout. We were after a drink that had elements of chocolate and coffee. We also wanted it to be sweet with a hint of bitterness. It also had to be carbonated and pour with a rich creamy head like a Guinness. We ended up using a completely different coffee than we use for our regular cold brew and roast it considerably longer. We tried several of our coffees before we came up with a drink we think captures the flavor of a stout but with caffeine instead of alcohol – a true breakfast stout.
We hope you enjoy all our drinks and hope this gives you a little idea of how things work here. We don’t just buy coffee and run it through the espresso machine. Everything we make here is the result of a lot of thought and a lot of trial and error as we try and make you the perfect cup of coffee.
The Roasting Team
At Mighty Good Coffee we are always trying to bring you the best coffee experience. To that end, we are happy to introduce our new line of Black Label coffees. These will be limited runs of some of the very best coffees that are available in the world. Much like fine wines, these coffees are an expression of their place of origin, the weather and how they are processed. We take these coffees and roast them in small batches until we are satisfied that we are getting the best possible flavor from them. Because of the small production of these coffees they will only be available for a limited time.
To start with, we have two coffees from the area around Yirga Chefe in south central Ethiopia. While both of these coffees share a medium body they have very distinct flavors. There are several reasons for this. Coffee is indigenous to Ethiopia and much of the production there is done by families on small-holdings. Unlike most South and Central American coffees, the trees in Ethiopia vary considerably in the flavor of the coffee they produce. The trees are not grown from a few related plants but are largely indigenous to their local area. There are also differences in soil and altitude between different areas that result in different flavors developing in the coffee. The coffees are also processed in different ways. The coffee bean that we drink is processed in one of three ways. One of them is only used in Sumatra and accounts for the unique character of those coffees. The coffees we have are produced using the other two methods.
Our first Black Label coffee is from the Kochere District of Ethiopia. It is grown between 1,800 and 2,000 meters in an iron rich and acidic soil. This coffee is naturally processed where the coffee is dried before the fruit is removed. This way of processing coffee tends to bring out the fruit flavors in the coffee. The coffee tastes strongly of blueberries and finishes with chocolate. We roast this coffee slightly longer to a final temperature of 426 degrees to bring these flavors to the forefront. While the coffee has a medium body, the strong chocolate character makes it feel like it has a much heavier feel.
Our second Black Label coffee is from the area around the Chelbesa coffee mill in the Gedeb District. This coffee is wet processed where the coffee fruit is removed from the bean before it is dried. We roast this coffee slightly lighter to bring out it’s more subtle flavor of lemon and honey.
We think both of these coffees have tremendous flavor. We invite you to try them at the café where they are available in all our standard preparations and by the pound. They are available in July for $4.00 for a pour over or $4.25 for a Chemex which are how we are enjoying them. They are also available for $17.00/ pound for the Kochere and $18.00 per pound for the Chelbesa.