As solstice approaches - passports please · Wednesday June 3, 2009 by colin newell
Ask the average American which two countries border on the U.S.A.
And they will either give you a blank stare…
or they will say (after a suitable hesitation…)
“Alaska and Hawaii?”
or they will say…
“Countries?”
They don’t know.
And for Americans, a passport does not make sense…
because the U.S.A. is the World.
What do they need a passport for when the World is…
well… the U.S.A.
Yes. This is a gross exaggeration
And this exaggeration is like painting a snake and adding legs.
But it illustrates a subtle point. It may be difficult to convince a population of prospective travelers, of skittish explorers… that they need anything beyond their drivers license or an oral declaration – to allow them to enter, well… anywhere.
I am not a betting man – but I think it is safe to assume that American visits to Canada are about to take a major down-tick.
Meantime, my passport is up to date. I love America and I plan on visiting it often in the next while.
Doi Chaang Thai Civet coffee - chapter two · Tuesday May 26, 2009 by colin newell
At $500 per pound, Doi Chaang’s Thai civet coffee could be among the most expensive – and tasty coffee on the Planet Earth – and I speak from my taste experience.
And in early June it will be available at one of three Urban Fare Stores in Vancouver and Pusateri’s in Toronto.
Senior officer at Doi Chaang, John Darch, has received requests for this exotic brew which has easily exceeded the 40 lbs they have on hand.
John offers, “I’m pleased to say that the Doi Chaang Civet coffee tasting went
exceptionally well. So well in fact that Shawn MacDonald and I were invited to appear on the Fanny Keifer show.”
A tasting was attended by three Chefs, three writers and a person who is a part of the local Slow Food organization.
Their response to the Civet coffee, aroma and taste was very positive, recognizing the “Honey, floral” lingering taste which was first identified by John Gilchrist.
Without exception, all of those who had tried the Indonesia Kopi Luwak stated that the Doi Chaang wild Civet coffee was far superior in taste.
I second that. And I have never been a big fan of the caffeinated flash in the pan.
With so little Thai Civet coffee available it will be interesting to see what impact this product has on the “esoteric elements” within specialty coffee.
The upside, as I see it, is – Doi Chaang’s standard fare of traditional arabica coffees are interesting – and at under $20/pound for the conventional stuff…
Worth every penny.
For sheer thrill power, the 1/8 pound of Thai Civet Coffee that Doi Chaang sent me was enjoyed by 12 of my colleagues – who will not be forgetting their experience anytime soon.
And that’s priceless.
Spring into unusual coffee season with Doi Chaang Organic Civet Coffee · Wednesday May 20, 2009 by colin newell
Just brewed up a small < 20 fluid ounce Newco thermal carafe of Doi Chaang Thai civet coffee from the good people at Doi Chaang coffee.
Doi Chaang only uses Northern Thailand 100% arabica coffee – and their civet coffee is 100% pass grade – which means through and through – need another definition? The red cherries pass through the civet cat entirely – not chewed and expectorated.
The Doi Chaang Civet coffee (unlike some cheap Vietnamese knock-off Kopi Luwak coffees) are organic from free-range civet cats – not penned up factory product like you get from Vietnam.
What does it taste like?
In the bag (whole bean), the coffee is very mild with a pleasant caramel fragrance.
In the cup: Very softly defined sugars, a gentle astringency – not a hint of bitterness… a very, very balanced acidity that I would have never have expected from something so new and novel.
The Doi Chaang civet coffee reminds me of some of the better Kona’s that I have had – with a mysterious and whimsical edge that I cannot quite put my finger on.
We served to about 8 people in the first batch – everyone (even the Pro’s) found it agreeable and surprisingly mild. If you were expecting a wild flavor with tons of berry notes or big body and chocolate, this is not that coffee.
It is, however, light years ahead of the Vietnamese impersonators.
Thumbs up to a pleasant and tasty civet coffee!
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Spring into a coffee podcast - with Kyle Anderson of Baratza · Monday May 18, 2009 by colin newell
Seattle Washington. Home of endless rain and gray winters… the city that invented the latte – and host to arguably the best coffee in North America.
Seattle’s other secret is Kyle Anderson, CEO and engineer-inventor at Baratza INC. They brought us the Baratza Virtuoso grinder – and now the Vario. We interviewed Kyle today via the miracle of Skype.
Kyle is the affable, jovial, frank and often downright amusing guy behind some of the most successful coffee grinders on the Planet Earth – it was fun hooking up with him and we think you will agree… there are few things he loves more than coffee.
Have a listen!
or click here for the mp3 if you cannot see the above widget.
