CurlyShavings

I pressed some Tanzanian Peaberry this morning. From the Phoenix Coffee Company label:

Featuring a wine-like aftertaste, with delicate acidity and a mellow, medium body.

This is my second 10oz of Phoenix Coffee -- the first was some Jamaican Blue Mountain this past December. Something that struck me about both was the way it pressed. I have a Braun burr grinder set to course (French Press and course grounds go together). I clean my grinder and my press well. I use reverse-osmosis water and I let it settle for a few moments after it boils. In my little press, I use 2 tablespoons for 8oz of water, for the big one, it's 6 tablespoons for 40oz of water (turns out that's a bit short, should be 10Tbsp for 40oz). I stir the grounds/water mix and let sit for four minutes, then press. I prefer drinking from a ceramic mug (stainless, paper and styrofoam all "add" to the flavor).

If you're thinking I'm a coffee snob, you're probably right.

But what strikes me about their coffee is how it foams when the water is poured over it, in the press. Starbucks coffees don't do that, they accept the water without complaint. The Phoenix coffees seem to foam, almost hydrophobic. I would have to guess that this is related to how they are each roasted. Please note that this isn't a criticism of either brand; only a comparison. I don't know how coffee is "supposed to" mix in a press.

Tomorrow I'll try again with the proper ratio of grounds to water (2Tbsp to 8oz). For the moment, I'd have to say that this pot seems fragile. It's changing character in just the few minutes since I pressed it. Second cup is still "medium body" but the delicate acidity is starting to turn. As far as the "wine-like aftertaste", I had more of that sniffing the beans than I did drinking the results. In its current strength, this would be an afternoon or evening coffee for me rather than a morning jolt to get me going. More on that tomorrow.