My name is Sebastian, and I am the manager of the coffee shop on Hellerup Strandvej and in Lyngby on Kanalvej. I have worked at Original Coffee for 2.5 years and still enjoy coming in for good coffee, good company and a good atmosphere every single day.
I am so lucky to be the first to post a blog post here on Original Coffee's newly launched blog. In the future, there will be posts written by baristas, managers, coffee managers and maybe a single owner, about everything in and around OC. But now it's my turn - enjoy!
There is a first time for everything: The first good cup of coffee, the first day of summer, the first kiss - and then there is the first blog post. The first post on this blog will of course be about coffee. We are introducing a new and exciting espresso bean, which has replaced our Ethiopian bean in coffee shops and on the webshop.
Our new espresso is from the Buena Vista farm in El Salvador, and I'm personally pretty excited about it. It's an espresso bean that is experimental and different without being intimidating. Different in a good way.
This espresso from Central America has a fantastically intense acidity that surprises and impresses. This is because the beans are processed using the "natural" process, which adds a very intense and fruity acidity to the coffee bean. This gives the espresso an exciting and challenging taste.
Incomparable to our previous bean from Ethiopia, the bean from El Salvador is more pronounced and sharp in its acidity with notes of licorice and red berries. Extremely suitable for coffees with a little less milk, like our Cortado and “En Foss”! When you add a little well-steamed milk to this espresso, the acidity is attenuated and it develops into an almost candy-like experience.
I prefer to drink it in a cortado. Here it develops from a very intense, interesting and tart taste without milk, to a more mild and candy-like sensation with the addition of just a little milk. That said, it is important to emphasize that the Cortado is a very strong cup of coffee, regardless of the bean.
For the reasons mentioned earlier, it is generally only used for espresso brews that use milk. If you want and are up for a great tasting experience, you can try it as a single espresso.
The bean is purchased and roasted in collaboration with Kontra Coffee and Direct Trade. Throughout the entire development process, the details are taken into account: everything from the selection of the farm, bean, process and roast profile as well as the grinding degree, quantity and brewing time. All this to ensure the best possible taste for this espresso. Ida, Kontra Coffee's roasting master, tests and tastes lots of different roast profiles and nuances in collaboration with our coffee manager Rasmus, before the final combination is selected and approved. After that, the profile for how many grams of coffee, grinding degree and brewing times are patiently and carefully adjusted and perfected, so that the perfect brew and taste is achieved.
This brewing profile is quality tested many times a day by the barista behind the bar. This is the only way we can ensure that we always have full control over the flavor nuances in our espresso and that we can serve coffee of the highest quality.
If you dare to taste this espresso, it can be found in all Original Coffee's coffee shops and here the sweet barista behind the bar is ready to serve a perfectly brewed espresso from El Salvador.
If you have your own espresso machine and are brave and willing to try your hand at the bean from El Salvador, it can also be purchased separately in all coffee shops and on the webshop!
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