Well, I was diverted by this, and looked up to see Inny behind the espresso machine. Woot!  In for an awesome shot then!

Understatement. 

Actually, I got to try Monkey Parchment Coffee: “ … the world’s rarest and finest coffee. The wild Rhesus monkeys choose the sweetest fruit direct from shade grown coffee trees in Southern India. Natural enzymes enhance fermentation creating extra complexity and fruity flavour. Hygienically ‘flash-washed’ and naturally sun dried. A unique world first.” 

I was lucky enough to have two shots; a tightish extraction (apparently), and a shot pulled through a naked PF. It was really lovely; clean, sweet, complex. Wish I could remember more detail. 

Pretty cool afternoon.

Yeah, it’s a bit bubbly and I don’t like the big blob of crema on the left of the rosetta, but I was reasonably stoked with the definition. Finally getting a hang of this thing …

I start my Bachelor of Applied Science (Wine Science) in February. I’m just a trifle excited

Seriously. Way too much awesome coffee in one day

Yesterday, Dan and I went on a bit of a trek through three simply awesome places, and drank such a wide range of awesome coffees. All unique. All stunning. 

We started at Mecca Espresso, where we were meeting a fellow CoffeeSnob (Chris) who’s out here from NZ (well, Dan was, I’m just a tagalong ). Whilst we were waiting, we simply had to order a brew from their new syphon set-up. The Sidamo was recommended, and it was simply stunning. Juicy (that word only came to me now), berrylicious, and just delightful. Paul (the owner dude) was heaps friendly, chatting as he made our brews (well, mine anyway ), and got Dan ‘needing’ even more crazy coffee gear. 

Had a ’spro as well, but although I remember it was tops, and seemed to have a tiny echo of the Sidamo in it, the syphon brew was what captured me there. I kept an eye on the coffees being sent around the crowded café while we chatted with our new Kiwi friend, and they looked simply awesome; richly coloured crema, über glossy milk, and real pretty latte art. Hmm, I’m pretty sure I’d like to have a play behind one of those Mistrals. 

We then headed down Clarence St to find a horridly chemical smell wafting around the doorway at the obviously closed Velluto Nero. Bummer. So, given that by now Dan’s car needed moving, we said our farewells to Chris, and headed for Flint and Steel.

It was also shut, but fortunately Hazel let us in anyway (We love you Hazel!). She  pulled us a shot of her Brazilian, a bean who’s name escapes me … the grinder said Rondomuño (honestly, I’ve no idea how to spell it, but I wanted to use the ‘ñ’) but I have a feeling it wasn’t that. Hmm … couldn’t put my finger on it, but it was certainly unlike anything I’d had in quite a while, and it was certainly tasty. Hazel had also roasted up some Kenya Kitamaiyu so we happily relieved her of that. I had my first cup this morning through the Hario and it’s awesome - more about that later though.

We also continued our pondering of body and mouthfeel, and shot some milk. Yeah. Milk. Skim, full cream and soy. To compare the mouthfeel and weight, you see … And of course, we discovered something else to throw into the mix - temperature changes how we perceive the ‘corpo’. The cooler milk confused us, and seemed ‘lighter’ (By the way, can I mention at this point that the taste of skim and soy milk are, to me, abhorrent. Skim milk is far too sweet, and soy milk just tastes unpleasantly nutty, and there’s something totally manky in the aftertaste of it too).

From Marrickville we now steered our course to Mosman (well, Dan did, thank heavens I wasn’t navigating), to one of the coolest places I’ve ever set foot in: The Source. Synesso Cyncra, coupla Roburs, 5kg Renegade, more awesome beans. Started with a shot of the Sumatran Aceh Takengon - amazing - and the cloying sweetness at the bottom of the demitasse was just sensational. Then the Rwandan MIG - goodness gracious - balance, a different sweetness, and many more details I’m forgetting, though the word ‘exquisite’ springs to mind. The house blend was next; dark chocolate, caramel, and a minty aftertaste, very noice.

Also had a great chat to the owner dude, Russell. What is it with coffee-people? I can’t remember the last time I met an unfriendly one. 

We were going to then crawl to Pablo & Rusty’s but I had to veto that, given that I wanted to remain in my incredibly patient husband’s good books, and not drag my caffeinated self through the door too late in the evening. Another time perhaps.

I gotta thank Drew (and Joshie) for so happily freeing me up to play, caring so wonderfully for our littlies, and even having dinner on the table for me when I walked through the door.

And Dan … as ever … a pleasure drinking coffee in your company.

Unfortunately Ezekiel also has a rather disturbing habit. When he is overtired and particularly upset, he holds his breath; until he goes blue, then grey, and passes out. It’s particularly stressful. It’s one of those things you read about in baby books and think “Thank goodness my kid isn’t like that!”. Apparently it’s not uncommon, but that is small comfort when I’m cradling a limp, ashen-faced toddler. It’s very upsetting, and although I can sometimes get him to take a breath by blowing in his face, more often than not, I just have to wait it out.

It’s also a particularly effective habit (from his point of view), as it means I do think twice before telling him “No!” when he’s really tired: it makes discipline quite tricky to manage. Do I give in, or do I let him make himself pass out? It’s a no-win situation as far as I can tell.

He’s done it about three times in the last week, and needless to say, my stress levels are running a little high.

1. (noun) one who obsessively brews exceptional coffee with a syphon.

Basically we just drank a heap of shots with our noses held. Very scientific

I’m stuffed if I know how to quantify, or even articulate what we discovered. As I type this I’m pointing at bits of my mouth, wiggling my tongue around on the roof of my mouth and nodding my head as I mumble to myself, but translating my weird gestures and mumbles into real words ..? 

At the least, we could discern differences between ristretti and espressi, between beans,  and between different roast profiles. Can’t remember if we had finished playing with brew temperature when Drew insisted we step away from the machines and eat his gloriously tasty roast pork.

I think I consumed about two dozen espressi in 90 minutes. Please don’t try that at home. 

(Massive thanks to Drew, Tanya, Ana and Zeke for their patience).

It made Zeke pretty happy as well. He was completely mesmerised. 

Ahhh, I love Katie Noonan.