Travel Coffee 4: Kirin Fire Quality Brew

Well, it's only been an hour or so since my last coffee but I felt the need to try and up the number of coffee reviews on this trip. So the next review is Kirin's Fire 'Quality Roast'. This time, I managed to remember to get the hot coffee rather than the cold. This time it came in a flashy blue can with a fun pattern on the side. It's another ring pull (which I still find odd for a coffee).

Opening up I got an unusual aroma - it was rather sweeter than expected. Then it hit me - I think I'd picked a sugared coffee (not being able to read Japanese, this can happen...). Well, the flavour of the coffee is completely masked by the sweetness of the sugar, which is a real shame. There is some nuttiness, and next to no bitter flavour - it's really not like coffee at all. Shame!

I checked the can for signs of anything about the coffee, but there wasn't anything I could decipher (except that it has 35kcal - another clue that it contains sugar).

So another coffee disappointment - of my own making.

Travel coffee 2: Fresh Japanese coffee from a shop

So today's issue was that there wasn't coffee at breakfast. This is fairly serious!

I was going to buy a vending machine coffee like the one I reviewed on the previous post, but then felt that actually, I might like to have something a bit different. I was idling away some time waiting for a boat to take me across Ashi Lake in Hakone, and in the shop they did have some bottles of coffee in a hot cupboard (I wish I'd taken a photo - they have a drinks fridge, but the top level is hot).

However, I'd passed a cafe in the same shop, and I'd seen that they were selling fresh coffee. Great! I was interested to see how fresh coffee really tasted in Japan - whether their cafe culture would like up to the one I'm used to. Moreover, the coffee was 300 Yen, which was more than twice the price of the canned coffee in the 'fridge'.

The coffee came in rather a small cup, which was a bit disappointing for the price (300 Yen is about £2.20). No clue to the quality of the coffee from the look of it, or the way that it was served - it was dispensed from an anonymous machine behind the serving counter.

The aroma didn't give much away in terms of clues either. It barely smelled of anything, except heat.

The first taste confirmed my suspicions: this was a rather high-margin product served at a tourist cafe. The coffee was watery, with not a great deal of flavour, and only a mild caffeine kick. It was really hot, actually, which to me is sometimes an indicator of poor quality coffee; it could be because it's kept at a high hot temperature in an urn somewhere.

I can't really say much more about it. It had a bit of bitterness, not much in the way of actual flavour, and I was trying to get it down quickly so I wouldn't have to carry the cup - so I ended up slightly burning my mouth.

So from now on I'm sticking to vending machine coffee.

Travel Coffee 1: DyDo Black blended vending machine coffee

Posted a month after the actual trip.

So,  I'm in Japan, and one of the things you can do in Japan is get drinks from vending machines. And not only that, but you can get drinks which are hot!

Today I had a traditional Japanese breakfast, which in this case didn't include coffee. I was feeling a bit tired and wanted my coffee, so I decided to get this coffee from the vending machine at the coach stop in Norikura's visitors centre. 

The can came out hot (it was 140 yen, which is £1). It opened just like a soft drink can, which is weird.

The nose was a bit floral and light, even though it was from a can. I had imagined it would be a lot stronger than usual, but then again, this is Japan, where strong flavours aren't very common.

I wasn't sure what it would be like to taste, but actually it was quite reasonable. It wasn't the punchy oily flavour of an espresso-based drink (not sure how well that would work in a can) but it had a good, average coffee taste, with a decent balance to it. The flavour was not that weak either, which it easily could have been.

Most impressive was that it was heated - the temperature of the drink was really good (though I'd say that the design of the can isn't great - you can't really hold it very comfortably). The only thing is that it felt like it just wasn't that fresh - I'm not sure what it was, but I could just tell that it wasn't freshly brewed. That's not at all surprising, and it still wouldn't put me off getting another one, but it does make me thing that there is probably an aroma or some sort of flavour that comes from a coffee being freshly brewed.

It was definitely a satisfying drink, and for about a pound, which represents very good value.

Review 15: Sertao natural, Brazil

Source: José Isidro Pereira, Carmo de Minas
Date: 18th May 2016
Country: Brazil
Beans: Arabica (Yellow Bourbon)
Preparation: Cafetiere

Nose of grounds: Nutty and smooth
Colour of brew: Orange/yellow brown
Nose of brew: Very light, chocolatey, a bit sweet
Early flavours: Chocolate, a bit of caramel
Finish: Very light and unobtrusive

Tasting notes: A colleague in the office opened up a bag of coffee and I couldn't resist. He was making a cafetiere and although it was after lunch and against my rules (to ensure I got to sleep okay), I asked for a small amount to taste.

It is a really drinkable coffee. It has very delicate flavours, although it fills the mouth in a very satisfying way without being watery or thin. The taste is like a lighter chocolate dessert of some sort - thinking more like a mousse than a brownie. There are some robust hints there, with only a slight bitterness. Overall, a really excellent coffee probably helped a lot by the fact that it is very fresh.

Coffee maker's notes:

Review 13: Percol Columbia

Source: Percol packet grounds (supermarket)
Date: 09/06/2015
Country: Colombia
Beans: Arabica
Preparation: Cafetiere

Nose of grounds: Bright and light
Colour of brew: Deep, dark brown
Nose of brew: rich but not strong aromas
Early flavours: Slightly chocolatey, slightly nutty
Finish: Rounded with a little bitterness

Tasting notes:
When I first started getting into coffee while I was at university, my brew of choice was Percol Colombia Arabica. It was the standard for me - not too expensive, but really flavoursome. It didn't have anything weird going for it either - it was solid. So I probably bought more of that than anything else at the time. It was also Fair Trade - which was important to me.

So when it was a colleague's turn to bring the coffee in, and he brought the most recent iteration of Percol's coffee, I thought it was high time for a review of this coffee.

My feeling overall is that it's basically an easy-drinker without a great deal of character. There are two main notes - one slightly chocolatey, and the bitterness at the end. But neither is particularly strong, and the overwhelming flavour is pretty bland without being watery. To be honest, I could drink this all day if I wasn't thinking about having a particularly tasty cup of coffee.

There's not much else to write! Good but nothing special, I'm afraid.

Coffee maker's notes:
Our Fairtrade Colombia coffee contrasts a full and rich flavour with a satisfyingly smooth taste. Freshly ground from 100% Arabica coffee beans, this Fairtrade coffee is well balanced with a slightly nutty aftertaste.

Review 12: Seattle's 'Best' Coffee

Source: KFC Reading Gate
Date: 27/05/2015
Country: Don't know
Beans: Don't know
Preparation: Not sure, but probably filtered

Nose of grounds: N/A
Colour of brew: Deep, dark brown
Nose of brew: Not much, though a slightly alarming chemical hint
Early flavours: Light and bland
Finish: Not a great deal, but not bad either. Some rounded bitterness

Tasting notes:

Any coffee marketing itself as 'Seattle's Best Coffee' (it's not actually a marketing slogan - it's their name) is asking to be held up to high scrutiny. Many will know that Seattle has a reputation for high quality coffees, and Starbucks itself originated from that city. Here in the UK Starbucks made its big break by buying the Seattle Coffee Company chain and converting them to Starbucks.

Review 10: Starbucks Medium Colombia

Source: Starbucks 'Medium'
Date: 11 May 2014
Country: Colombia
Beans: Arabica
Preparation: Cafetiere

Nose of grounds: Rich, nutty, even
Colour of brew: Deep, dark brown
Nose of brew: Earthy/leaves, but pretty faint
Early flavours: Light, nutty
Finish: Short, punchy finish

Tasting notes:

Guest Review 1: Waitrose Kenyan AA Arabica

Source: Waitrose
Date: 4 May 2014
Country: Kenya
Beans: Arabica, AA
Preparation: Cafetiere

Nose of grounds: Rich, citrusy with a sweet "after-nose"
Colour of brew: Brown
Nose of brew: Slightly nutty, soft
Early flavours: Smooth and light taste
Finish: Short and clean.

Tasting notes:

At £3.29 for 227g, this is one of Waitrose's premium range of coffee beans. I've tried a few different Kenya AA coffees, but this is the first supermarket-branded variety I've seen, and I was curious to see how it would compare to others.

As it happens, I was most impressed by the smells of the beans and the grounds, both of which left a distinct mouth-wateringly pleasant sensation. The coffee drinking itself was enjoyable, but I think I might have slightly overestimated its strength, and didn't get all the flavours coming through in the actual brew.
The citrusy flavours that the label suggested were not the most prominent, but there was a distinct sweetness about the coffee. It was easy and light to drink, and left a clean pleasant feeling on the tongue.

Coffee maker's notes:
A top AA graded coffee grown in the northern region of Nairobi on high plateaus surrounding Mount Kenya and to the west along the Rift Valley, at an altitude of between 1500-2100 metres. This climate produces two harvests per year, in March and then October. The fermentation time ranges from 24 to 48 hours. All coffee is graded by the Kenyan coffee board and then sold at fortnightly auctions. Use this sticker to reclose.

Review 9: Nespresso 'Leggero Lungo'

Source: Nespresso
Date: 2 May 2014
Country: East Africa/Central America/South America
Beans: Arabica
Preparation: Nespresso machine - Lungo

Nose of grounds: N/A
Colour of brew: Red-brown
Nose of brew: Light, floral, spices.
Early flavours: Cinnamon
Finish: Medium, balanced finish with spices.

Tasting notes:

Review 8: Nespresso 'Lungo Decaffeinato'

Source: Nespresso
Date: 1 May 2014
Country/Continent: South America
Beans: Arabica (with some Robusta)
Preparation: Nespresso machine

Nose of grounds: N/A
Colour of brew: Pale brown/orange (almost tan)
Nose of brew: Slight sweetness
Early flavours: Creamy and bold coffee flavours with a developing sharpness
Finish: Slightly acid/bitter with a longish finish

Tasting notes:
This represents my first foray into decaffeinated coffee. I have to admit, that for an avid coffee drinker I don't 'do' caffeine much into the afternoon, and no matter how much coffee I have had over my life, I haven't developed an 'immunity' to caffeine which means I can take it at any time of the day.

The main thing I think about when drinking a decaffeinated coffee is how obvious the fact that it's decaffeinated is, and I must say that this coffee does really well on that count. Generally I find that the difference is in the finish - there can be a fair amount of deep and complex flavours in a decaffeinated coffee, but when all is said and done it feels a little less satisfying when you put the cup down - which doesn't necessarily take that much away.

In this case the coffee has a bold and sharp start to it - it really hits the sides of the mouth and the back of the throat and it feels like a heavy, creamy coffee. There are some hints of caramel but on the whole it is dominated by what feel like strong coffee flavours.

The finish is what gives it away; there is a sharpness that grows and comes to dominate the finish, so it feels quite tart in the end, and this is the flavour that lingers. It's a familiar flavour that I feel like I notice in lots of decaffeinated coffees; I'm not sure why.

Overall, it's a good decaffeinated coffee which I felt does the term 'decaffeinated' justice. In fact, if I was served this in the evening, I might hesitate to be certain that it was decaffeinated - which is a good thing.

Coffee maker's notes:
Velvety and Aromatic. A blend of decaffeinated South American Arabicas and Robusta, this coffee reveals flavours of red fruit balanced with sweet cereal notes.

Review 7: Nespresso 'Lungo Forte'

Source: Nespresso
Date: 29 April 2014
Country: South America
Beans: Not stated
Preparation: Nespresso machine (Lungo)

Nose of grounds: N/A
Colour of brew: Rich, Dark brown, with orangey tint
Nose of brew: A hint of vegetable aromas
Early flavours: Light, creamy
Finish: Long, smooth, fairly bitter finish

Tasting notes:

Review 6.1: Nespresso 'Livanto' - update

Source: Nespresso
Date: 11 April 2014
Country: Central/South America
Beans: Arabica
Preparation: Nespresso machine (espresso)

Nose of grounds: N/A
Colour of brew: Caramel brown
Nose of brew: Caramel and vegetable aroma (maybe asparagus?)
Early flavours: Sharp and a bit sweet
Finish: Strong finish with a balance to it - still a bit sharp.

Tasting notes:
Having had the Livanto in a Lungo shot, i thought I'd do what was recommended and try it in an espresso shot. The main reason was I felt that the original was a bit weak and watery. The result was a much more interesting coffee. The flavours were more intense, with some of the original notes coming out a bit stronger. However, it was still not the strongest - it feels like it's just a more delicately flavoured drink.

Office Coffee 1: Astra Necta

Source: Astra Necta coffee machine, office building, Paris
Date: 04 April 2014
Country: No information given
Beans: "100% Arabica" according to the machine
Preparation: 'Expresso' (Selection 12)

Nose of grounds: N/A
Nose of brew: Creamy, slightly bitter aroma
Early flavours: Slightly nutty, rounded coffee flavours
Finish: Bold, fairly long finish

Tasting notes:

Review 6: Nespresso 'Livanto'

Source: Nespresso
Date: 8 April 2014
Country: Central/South America
Beans: Arabica
Preparation: Nespresso machine (lungo)

Nose of grounds: N/A
Nose of brew: Bitter and sharp (though not unpleasant)
Color of brew: dull brown
Early flavours: Rounded, broad based coffee flavours
Finish: Not much there.

Tasting notes:
This is another of the Nespresso offerings that I found while based in a client office. Having been slightly disappointed with the Vivalto Lungo, I wondered whether the Livanto would be any more interesting.

There was a decent broad base to this coffee to start off with but I found that it was a little watery towards the finish. There were some interesting flavours in there, though none of them dominated and indeed it was a little difficult to detect exactly what they were. This may be because according to the Nespresso website, the capsule is designed to be had as a short drink (i.e. espresso/ristretto). It may be that this is the reason why the coffee felt a touch weak to me. Then again, I would argue that to have a type of drink that is so restricted isn't that great either.

On the whole, quite an interesting coffee, but could use a little more depth when served long.

Coffee maker's notes:
"A pure Arabica from South and Central America, Livanto is a well-balanced espresso characterised by roasted caramalised notes."

Review 4: Sumatra

Source: Whittard's Coffees of the World
Date: 15 March 2014
Country: Indonesia
Beans: Arabica
Preparation: Cafetiere

Nose of grounds: Rich, very background hints of spice, cocoa.
Nose of brew: quite a bit of wood/pine, slight burnt notes
Colour of brew: Dark, rich, almost purple at the edges
Early flavours: Earthy, complex but subtle
Finish: Long-ish finish, more earth and wood.

Tasting notes:
The tasting notes make this coffee sound rather grand and exotic, though I must say that I'm really not sure I 'got' all of the suggested flavours of fruits present in the coffee maker's description. However, the coffee has a nice rich and certainly heavy flavour,  but not too all-encompassing. Sometimes very heavy coffees leave the tongue feeling like it's coated with oil, but not this; it has a slightly more delicate finish. There is certainly an element of sweetness to the coffee while not being sickeningly so.

I think this is a great morning coffee, though there are some reviews out there which would suggest it is also great after dinner.

Coffee Maker's Notes:
"From the Indonesian island of Sumatra, this full-bodied coffee has an exotic nearly floral taste. The beans are grown on small plots on the shores of Lake Aceh before being picked and semi-dried in the sun. Our Sumatra is dark roasted for a heavy smooth fragrant taste. It is subtle and sweet, reminiscent of figs and apricots and has a complex earthy aroma. An exceptional coffee; serve black to appreciate the nuances of the beans."

Review 2: Mocha Djimmah

Source: Whittard's Coffees of the World
Date: 1 February 2014
Country: Ethiopia
Beans: Arabica
Preparation: Cafetiere

Nose of grounds: Earthy, slightly sweet, quite light and airy
Nose of brew: citrus, spice
Colour of brew: deep brown, but not opaque.
Early flavours: spices
Finish: earthy and light

Tasting notes:

The Mocha Djimmah is another coffee from Ethiopia, like the Yirgacheffe about a month ago (this wasn't intentional - in fact, it doesn't necessarily say which country it comes from). It is also the lowest strength rating in Whittard's Coffees of the World box; it has a rating of 2.

The spice flavours of this coffee are noticeable but not so prominent as to become unpleasant or lose the idea that you're tasting a coffee. In the past I have been given coffees from far-flung places such as Uganda which seem to lose the feeling of drinking coffee and become more like a cup of soup.

On the nose there is no single dominating note. And throughout the tasting, the different flavours rise slowly to the front of the taste and then fall back slowly again. The coffee is well balanced, though I can see that it is definitely worth its strength 2 rating; it is a light coffee that I could probably enjoy in the late afternoon.

Interestingly, when I started using wine tasting techniques I found more flavours - a touch of saltiness and a little more spice.

Coffee maker's notes:

This soft, fruity coffee comes from the southwest of Ethiopia, the birthplace of 'Arabic' coffee. In taste this is as close as you will get to wild coffee. The plantations grow in the shade of the dense forests until they are ready to be picked. The young coffee 'cherries' are then laid out to dry in the scorching sun. This process helps develop the beans' rich flavour and winey, spicy aftertaste.

Review 1: Ethiopian Yirgacheffe

Ethiopian Yirgacheffe

Details

Source: Whittard’s Coffees of the World

Date: 4 January 2014

Country: Ethiopia

Beans: Arabica

Preparation: Cafetiere

Nose of grounds: Citrus, light, complex

Nose of brew: floral, light

Colour of brew: fairly light; definite brown

Early flavours: Earl Grey, light,

Finish: a bit of earth, but very light and balanced;

Tasting notes:

Being the first coffee I have thought about in depth with regards to its flavours, I’m not entirely sure what I’m looking for or what I should be thinking about. However, I’ve done a lot of tasting of wine and whisky, so I’m approaching it in the same way.

It’s a coffee that holds its depth while being light - it doesn’t have a bitter or very rich taste. However, it is not watery either, as some ‘light’ coffees can be, with very little taste. There is a definite reminder of tea there, especially as the flavours first hit the tongue; to be certain, I inhaled from the tin of Earl Grey. The fragrance isn’t quite as strong as the bergamot of Earl Grey, but it’s along the same lines. The middle and end of the tasting delivers a little more weight to it without overpowering you in any way. There is no bitter, burnt end to it either.

It’s not the jet fuel that I might want on a work morning, but it would be great for a weekend or perhaps in the afternoon. The flavours are so delicate that I wouldn’t eat with it either.

Coffee maker’s notes:

"One of the most unique tasting coffees in the world, Yirgacheffe comes from the lush rolling hills of south-western Ethiopia. These beans are famed for their clean floral flavour typical of this stunning region. This is accentuated by a process of soaking and slight fermentation that coaxes from the beans complex zesty notes and a refinement strangely reminiscent of tea. An exceptional coffee; serve black to appreciate the nuances of the beans.”