Perk of the day - ground coffee put to the taste test
To check out what’s on the shelves, I’ve looked at the newest and compared them with some classics. I was spoilt for choice this time so those who didn’t make the final eight are on my blog at www.rozcrowley.com
If we choose well, we must make sure we brew it correctly to bring out the best flavour. I consulted barrista Alex Bruce of Filter café on George’s Quay, Cork.
His method for those with a French press/plunger/cafetiere is to pour some hot water into the jug to heat it while the kettle is boiling. Discard and add a tablespoon of coffee per person, or about 60g per litre. When the water comes just off the boil, cover the coffee with some of the water, stir and allow to sit for 30 seconds to allow it to ‘bloom’ and extract the best flavour. Then top up with the rest of the water. Stir again and allow to sit for two minutes before serving.
The number on many packs of coffee indicates strength, a five being the most intense, one the mildest, and our samples were mostly true to their grading. It’s not an indication of quality, however, and it’s far more enjoyable to ask a barrista or get advice from informed retailers.
Slightly smoky and a little sweet, this is rich and full of fruit and deep coffee and chocolate flavours and aromas. Malabar beans from El Salvador are roasted in Co Limerick. The name is the Irish for bean. Good value for this size and quality. Online only at www.ponaire.ie. Good value and post-free for more than one pack.
Sweet, with a nice, clean, citrus acidity, from a range of excellent coffees, this one has unusual soft quince notes with a sharper orange peel and tealeaf flavour providing a gentle kick. Made from 100% red bourbon beans from the Antigua region of Guatemala.
Roasted in Fermoy, this is a delicious coffee full of complex flavours and interest.
A warming coffee with sweet notes and gentle flavour. Not favoured by those who like a heavy back kick, but easy drinking. Roasted in Co Louth and selling mainly to trade, the coffee can be bought on line at www.greenbeanroasters.com. Postage extra.
Quite punchy for a Number 3 strength, this has citrus flavours with just a hint of vanilla. Not as full flavoured as other samples but deserving of inclusion here.
This Brazilian coffee is one of many excellent in the range and has hints of toasted walnut, dark molasses and a little smokiness, like malt. The result is a sweet fullness with loads of flavour. All tasters agreed it was delicious. Available at Douglas, Wilton and Mahon markets, Rocket Man Princes Street and Filter George’s Quay, Cork. Usually sold in a brown environment-friendly bag. Roasted in East Cork.
Arabica beans grown in Cairns, Australia was a first for all tasters.
A lovely, fresh taste was elegant and interesting. Tasters wanted more. For those not needing a strong kick. Available at Mahers shop on Oliver Plunkett Street, Cork.
Roasted in Cork, this Arabica blend will certainly clear away the morning cobwebs. It’s a punchy one with an arresting liveliness and plenty of flavour. Not for the faint hearted.
This No 4 medium strong is made from 100% Arabica beans and is a lot cheaper than most and has plenty of flavour for the money. The flavours are not as complex and interesting as our top markers, but a very acceptable beverage.
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