Single Origin Espresso

January 3rd, 2006

I’ve been thinking quite a bit about single origin espresso, particularly with reference to competition.

I think single origin is something of a misleading title these days, as more and more we are talking about a single estate, or farm or mill.
I like this for a lot of reasons. I like that it flies in the face of the conventions I was initially taught – that espresso must always be a blend of origins, that a single origin cannot have the necessary balance.
Secondly I like how open it is, how exposed and bare your coffee is.

No tricks, no secrets.

Troels’ choice of espresso was very interesting. I think some people were surprised he chose a US espresso, and some very pleased he did. It took away any excuses US baristas may have had for not doing better.
More interesting to me was that it came from just one farm. Well, with Daterra that isn’t really fair. It is more than just a farm, it is a research centre, it is the highest quality coffee done on a frighteningly large scale. The coffee he used was a blend of varietals (I am sure someone told me what went into it, but I can’t remember now) from that one place.

As it is time for me to blend I can’t help but be curious about using a single farm’s coffee, especially since a couple of the crops I want won’t be here in time for the regional heats. There are a few I have in mind. I suppose I will have to try and see what I get.

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