Yesterday I was on-site at a new restuarant in Alderney trying out various combinations of espresso coffee. From experience I find that you never know what is going to work until you run the coffee through the clients espresso machine on-site. What tastes great in Jersey can taste awful elsewhere.
I experimented with Old Brown Java and what a coffee it is; however the challenge is setting the grinder up correctly. If you're thinking of using this great coffee place close attention to the speed at which the coffee is flowing through the ground coffee. The grinder settings are completely different to any other coffee I know.
Once right the extraction is almost syrupy in appearance and delivers a really smooth espresso. I was actually most impressed with the Macchiato that I made.
Why is OBJ such a challenge? - good question. It's an "aged coffee" that is it's left in a warehouse to "mature" for a couple of years before being shipped. As a result we roast this quite dark without making it oily to kill off the "sacky" smell which I believe to be undesirable. Something though of this process clearly impacts on the ability of the water to get through the coffee. Anybody have any suggestions?
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