blue bottle coffee among other things

I have been meaning to post this for a while and seeing how it just sits in the drafts of posts to complete, I figured might as well have it sit on among the posted blogs. So here is what we got. I had to modify some words and sentences so that it applies to our cafe whilst still giving credit to Blue Bottle Coffee. Some stuff I wrote based on what I found each blend or espresso to taste. In any case I put down the BBCC website where you can find the descriptions as well.

WHAT WE OFFER @ THE BROKEN DOOR ESPRESSO
DRIP COFFEE

Bella Donovan
The Bella is the wool sweater of our blends – warm, comforting, familiar. Wild and citrusy organic Ethiopian paired with earthy organic Sumatrian makes for a vivid and fairly complex Mokka/Java blend. It seems to weather the rigors of the automatic drip machine as well…this is, perhaps, why it’s our most popular blend. It is also on the darker side: nice and thick without being inelegant. Bella stands up to milk or cream well and is easily enjoyed black.

Sidamo

One cup just is not enough sometimes. Its taste can be that addicting. Sweet and delightful Sidamo is an organic single origin coffee. Takes dairy very well to create a nice heavy and thick, chocolaty feeling. We like to drink it alone and call it coffee wine. This is a good after meal coffee or one to enjoy for its bright personality. Its fruity aroma during the drip process is well worth the wait. Roasted fruit loops anyone? Sidamo, is a favorite here at Broken Door Espresso.

Giant Steps
A blend of Sumatran and Ugandan organic coffees that is quite dark and chocolaty. Maybe a bit more one-dimensional than the Bella Donovan, but it is a good dimension. Giant Steps is delightfully fudgy and thick in a French press or drip pot, and stands up to cream quite well. If it were any heavier-bodied, you could pour it on pancakes.
Three Africans
This coffee is a blend of Ugandan and two different Ethiopian coffees and produces a big, chocolately aroma, and excels in either the French press or the Mokka pot. This blend has a very easy-to-like personality, good body, unthreatening complexity, and reasonably clean aftertaste. We love Ugandan coffee here, as long as there are mitigating influences. The Ethiopian – Yirgacheffe and dry processed Sidamo – clean up the slightly off raisiny aftertaste inherent in the Ugandan, leaving a subtle imprint of dried blueberries and cardamom. A fairly dark roast, this African blend will take milk or cream quite well. Some say damn well.
ESPRESSO

Espresso Temescal
If we were to commission a sonnet for one of our blends, the Espresso Temescal would be the hands-down choice for this honor. It is complex, poetic, finicky – if you make coffee in your garrett, loft studio, Pied-a-terre, atelier…this is your blend. A medium roast that is a fairly intricate blend of coffees from Sumatra, Costa Rica, Mexico and Ethiopia, the Espresso Temescal reigns supreme in the Mokka pot. It also pulls a fascinating shot on a lot of espresso machines.

Hayes Valley Espresso
As opposed to the other espressi we offer, this is more of an – American-style – espresso – darker, lower-toned, no brightness, plenty of chocolate – thick and rich at 192 degrees at the portafilter – with an engaging complexity as a straight shot. The shots are gorgeous: achingly heavy with voluptuous red-brown crema. In milk, it tastes like chocolate ovaltine, and holds its own from the daintiest 3oz Macchiato to our towering 12oz café latte.
Retrofit Espresso
Named after the upcoming terrorist-proofing of the bay Bridge Bart tube, this espresso is a sweet and simple delight. Not particularly demanding of the barista, the retrofit is a balanced and mild espresso: the most Italian tasting of any we currently serve. This is not an espresso for big milk drinks. Lovers of tall milky drinks might scratch their heads in disappointed confusion wondering where their coffee is. But if you know that a macchiato does not have caramel in it, this could be your espresso.

Roman Espresso
A bit of a hothouse flower, the Roman Espresso can turn on you in an instant if one of a dozen or so brewing parameters are not to its liking. Generally, it likes lower brewing temperatures (approximately 184 at the portafilter), and slower extraction times. In the right machine, it is a crema bomb, pouring oceans of the red/brown frothy stuff into your unsuspecting demitasse. When all is well, the result is a sweet, carmelly, fruity medium-bodied espresso that takes modest amounts of milk in the most delightful way. As pleasant as it is, after a couple of years of tweaking and fine-tuning, it doesn’t much resemble the espresso enjoyed in Rome any more, but we’re not about to shell out another twelve bucks for a new rubber stamp when we have a perfectly good one right here.

Broken Espresso

The Broken Espresso is a musical composition involving a lot of Samba. The Blue Bottle Coffee Co. has honored us with a quartet tribute for the La Marzocco Linea. Nicaragua, Sumatra, Uganda and Brazil make for a heavy espresso. This espresso is similar to the strength of The Hayes Valley but gives a bit more crema with a satisfying spice in the end. It makes killer gibraltars and intense cappuccinos. Overall, we give it a warm welcome and are happy to accept and dirnk this Blue Bottle fine selection of beans.
Decaf Noir
A Swiss water process decaf that is vivid and packed with flavor, Decaf Noir is made from 100% organic Swiss water processed decafinated beans from East Timor, Sumatra and New Guinea. If you drink it strong, store it carefully and use it up quickly (buy a smaller amount and try to use if up in a week), you will be rewarded with very big flavors.
and finally

New Orleans Iced Coffee
This is quite a process for us at the café. We combine a coarse selection of coffee with French chicory and cool filtered water into a large stockpot. Let is sleep in the cold chamber and remove the caffeine extraction into another stockpot the next day. Finally, we carefully melt sugar with its own caffeine content and combine into yet another container. Serve it over ice and milk and enjoy. Iced Latte….er I mean, ahem, New Orleans Iced for me please. Careful this comes fully loaded.
Brokendoorespresso.com

Bluebottlecoffee.net