Sharing my coffee experiences on The Blog
THREE Coffee: Making Coffee Better
When I attended a coffee master class a few years ago headed by Drew and Karthik, I had no idea I’ll be going down this rabbit hole. Fast forward to today, I have been having some wonderful coffees from THREE Coffee.
Cascara: the drink of the Sufis
The first time I had a cascara drink was in Alchemy, a cafe in Dubai as beautiful as the beverage I was served. When paired with an orange blossom cupcake, the combination was unlike anything I have had before.
Triangulating my coffee palate
I have always been fascinated with developing my palate. I don’t know about you but the ability to identify different aromas and notes are rewarding. I found myself triangulating coffee recently with the Grandmother team. It was humbling to know that I am not very good in identifying defects, but on the plus side, it was a great learning experience.
Decaf coffee doesn’t have to taste bad
I feel it’s now incumbent upon me to write about the coffee that comes with every issue of Standart magazine. With #28, I was quite surprised to find a decaffeinated Panamanian blend. There’s a Geisha amongst other varieties in this coffee, exciting, but decaf made me think otherwise.
Kill two birds with one stone | Beanس Two Birds Blend
Beanس is Zarak’s specialty coffee start-up based in Pakistan and the Two Birds Blend is their first coffee release. You have got two origins here, Ethiopia and Colombia in an 80:20 blend.
The Best of Colombia by 85+ Specialty Coffee
85+ Specialty Coffee was founded in 2020 by Nooran Amer and Mohammed Seif. The co-founding siblings had one focus in mind: the quality of their coffee was too important to settle for anything less.
It’s the season of coffee cupping
Now that all the coffee competitions have somewhat come to an end or on pause, cupping events have surfaced. It’s great watching our favorite baristas compete, but cupping takes the cake when it involves tasting delicious coffee.
What I’m Brewing: Alexander Vargas Pink Bourbon by Tropicalia Coffee
It’s become a ritual to write about the coffee shipped with the latest edition of Standart.
The Third Place: between your work and home
Ray Oldenburg, the famous sociologist, refers to the ‘first place’ as home and ‘second place’ as work — these two being the place where people spend most of their time. He describes the third place as “the heart of a community’s social vitality”. The Third Place for me is the transition between the two.
The how, where and what of coffee
My specialty coffee journey officially started a few years ago when I had won the London Dairy Coffee Master Class. I have two people to thank, Karthik and Drew. So, when The Grey invited me for an event named the How, Where and What of Coffee in collaboration with Three Coffee, it was reminiscent of the start of my specialty coffee journey.
The best India has to offer by Subko Coffee Roasters
I had a unique opportunity to get some coffee from India, and it was a no-brainer that I had to order from Subko Specialty Coffee Roasters & Bakehouse.
The Need for Coffee turns one
What lead me to start The Need for Coffee was an idea planted in my head by Lameen, a dear friend who has been writing about coffee on From Coffee With Love for more than a decade. I didn’t give it much thought and jumped on it straight away.
Alex, RoR and the launch of a new Kenyan
When I saw Alex for the first time, he was scooched over on a table in a dark room. In front of him, a spot light focused on a blue book titled Till Death Do Us Part. I wish I could have pulled out the camera to capture the epic moment. I knew instantly that there’s more to Alex than meets the eye.
What I’m Brewing: From Coffee With Love Filter Blend by Lameen Abdul Malik
Growing up Lameen didn’t want to throw coffee away. He started blending the remaining beans with a different origin. This gave him an idea for a filter blend. This is his homage to African coffee.
What I’m Brewing: Ethiopia Bombe Washed by Father’s Coffee Roastery
You got to love a good coffee story. In this post, I wanted to focus on two; the producer and the roaster. Especially when the name of the latter is named after the shepherd of the household. This Ethiopian was shipped with the 26th edition of Standart.