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Upcoming "Cafes & Coffees" Series


Some time ago, I wrote about my new hobby, "Speciality Coffee". I shared how I got into it and how I was crafting joy and satisfaction for myself, one cup at a time. Since then, I have learned much, I have tried many different coffees, and my coffee journal has been filled halfway through. Over the years, I have mastered brewing a nice cup; many cafes have asked whether I am a barista. I have also tried many coffees at many different cafes.

I decided to write and share my experiences about Cafes & Coffees. This is an introductory blog detailing what I want to cover in the upcoming "Cafes & Coffees" series. This will not be traditional reviews of cafes and their ambience or affordability. However, those things will be part of the blogs whenever I cover a specific cafe, but the focus will be mainly on the brew they serve.

Before moving any further, I want to clarify what fits my definition of a good cup of Coffee, which serves as a reference or baseline. So, V60 is my daily driver; I brew a one-cup V60 every morning. I drink it black, with no added sugar, milk or creamer, just pure brewed Coffee. I prefer light to medium roasted Coffee, because it highlights the Coffee's origin characteristics and natural flavours. I have a strict "No Bitterness" policy regarding Coffee; if the brew is bitter, it doesn't fit my standards of a good cup. Some people enjoy Coffee's burnt, smoky, woody, and bitter character, but that is not true for me. I enjoy fruity flavours and like my cup to be juicy and sweet. It should be bright and lively, and the palette should be taken on a journey of exploration. The body can be medium, not too light or heavy on the tongue. This kind of cup will be my focus in this entire series.

Now, I will be discussing two things separately, Cafes and Coffees. When writing about a specific coffee, I would've brewed it. I will cover the origin, processing and taste notes assigned by the roastery. Then I will share my experience of that Coffee. Also, I will leave a reference for grind size and the recipe that works for me in the context of that particular Coffee. Through this, I want to provide an insight into what Coffee holds for anyone who wants to try it.

When I write about a particular Cafe, the focus would not just be on the Coffee. The opinions would be based on the Brewed Cup rather than the Coffee itself. Because what I am served at a cafe is a Cup, it has many intangible variables like the Coffee's freshness, the barista's skills, and the Cafe's general practice of brewing equipment. It's impossible to judge a coffee when all these variables are in play. Whenever I am at a Cafe, before ordering, I get as much information as possible regarding the Coffee, as they know or are willing to share. But that part is different at different locations.

To sum it up, coffee blogs will focus on Coffee, and expect a detailed analysis of each variety. The Cafe blogs will focus on what the Brewed Cup tastes like, detailing the way that Cafe manages its coffees and the barista's skills. Apart from that, there will be a small description of how much the coffee costs in terms of price per bag or the amount the cafe charges.

I am excited to share my insights on different Coffees I've tried so far, and the experiences I enjoy at different Cafes. I hope people will also enjoy reading about it.

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