We hope everyone enjoyed yesterday’s April Fool’s post! Bonus points to anyone who can tell us what it actually said. Even MORE bonus points if you can pronounce it in Wingdings, in person.
April is bringing in gusty winds, warmer days, and the hope that the weather will even out. As it’s Alabama, the hope is very small. But as a teacup-shaped book once said, “All is made right with cookies and scones.” And what goes great with both of those? Coffee and tea! Here are this month’s special offerings to accompany whatever delicious treats you nibble on this month.
Coffee Of The Month: Colombia Supremo
Aroma notes of toasted pecan, cocoa, and soft stone fruit. Smooth, medium body. Well balanced in the cup with nuances of dark chocolate, salted caramel, apple, peach, and baking spices.
Tea Of The Month: Orchid Oolong
Delicate floral aroma. Notes of orchid, honeysuckle, honeydew melon, and hints of citrus are balanced by a mild herbiness.
This oolong smells FABULOUS! Did you know you can sniff any of the teas (and coffees) for free?! (Unless it’s crazy busy…in which case it’s still free but the teas WILL start looking very put-upon.)
In the spirit of yesterday’s Fool Post, let’s meet the team that keeps Kaffeeklatsch running and roasting and find out their current favorites!
-At the helm of this coffee ship is Captain Katie, frequently found roasting a new batch or teaching everyone the subtle art of tea steeping. “I’m really enjoying a custom blend of ½ Bali and ½ Honduras, set to drip. For a quicker brew I found I really like using the inverted aeropress method with our French Roast. For tea? The ‘Fragrant Fruit Mountain Oolong’ has my full attention.”
(I’m really liking this ship metaphor, let’s keep it going shall we?)
-In charge of all things repair and Moccamaster is Amanda! We only got a few drive-by snippets as keeping the 1929 roaster running smoothly takes a keen eye. “Sumatra! Or any of our Indonesians. Love to set my Moccamaster to auto-drip for those!”
-Longtime crewmate and newer to the roasting side is Paron. Never has the same hairstyle twice, with what we suspect is a detachable mustache, Paron says, “Oh it’s gotta be Honduras in a French Press, totally. Tea? Oh there are so many! Which section do you want to start in?” We soon got lost in a haze of tea and forgot to take notes. Moving on!
-Anna Ruth, definitely not a time-traveling owner of a haunted Victorian B&B, didn’t let us down. “Well I have to agree with the captain, French Roast in the aeropress is really great. I do like a decaf sometimes, and the decaf Ethiopia is fantastic as a pour-over. My current favorite tea is the Winter Punch!”
-From the start, amazingly artistic Creation has wowed us with some insightful and intricate knowledge on ratios. The current methods? “I use a 1:15 or 1:17 ratio method for a pour-over using our Timor-Leste. Starting with 15g of coffee, and ending with 250g total. I love a finer grind and a temperature of 188 degrees. The Timor is always romantic. This month’s Orchid Oolong is delicious.” So scientific! We love it.
-The two newest mates to the ship, Ruby and Cole, have already delved deep into the waters of coffee tasting and come up with some favorites. Ruby, “Red Sea Blend, as a pour-over! Oh and for sure the Lapsang Souchong. It tastes like the Costco Tire Center! Or a campfire.”
(We must assume that the Tire Center holds fond memories for Ruby)
Cole, “Right now it’s gotta be the Brazil in a French Press, and the Da Hong Pao Oolong.”
Thank you to both of you! We hope you continue to love it here. If not, please be aware we ran out of lifeboats sometime in the 80’s.
