Now that L'affare’s Discovery Series has hit our supermarket shelves, it’s safe to assume the cult of single-origin coffee has become mainstream. Oh woe is me, I hear every hipster moan: in that case, I’m over it.
But the rest of us needn’t be, since single-origin beans take coffee appreciation to a new level. The reasoning is sound: if as a roaster you’ve paid a fortune for your sack of specialty beans from a boutique plantation, you are not about to effectively wreck them by roasting the hell out them for the sake of the espresso machine, the most violent of all extraction methods which demands acidity be muted in order to render the coffee drinkable. Rather, to better express the complexity and fruitiness of these single origin beans, they’re only lightly roasted, and thus call for gentler brewing techniques, such as the siphon or the simpler V60 pour-over paper filter.
You can take your pick of these new brewing methods at Machete, Wellington’s newest coffee house, which also offers a choice of limited edition beans from Coffee Supreme, who pioneered single origin coffee four years ago.
from Olivia W’s Blog Rss http://www.stuff.co.nz/life-style/86057471/Restaurant-review-Machete-Coffee-in-Wellington
from
http://oliviawhinham79.tumblr.com/post/152991612746
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