Single Origin.

Such a self-evident phrase pregnant with implications.  Since the export of coffee from more than one seafaring town (Moka & Java) coffee has been blended.  Why stick with one, when, you can have two, three or twelve?  Blends are the bedrock of our industry and beautiful function of multiple agricultural products speaking in harmony.  Too often they are dissonant.

Irony, when, we have to make an effort and dissemble our predispositions in order to get back to what was original.  Coffee is at first from one country of origin.  All the way across the globe and we just throw it together with something else we had lying around...voila!  Espresso.

I've been very happy with the blend we use in the cafe.  Excellent "taste and tactile" balance.  It is now time to stop assuming.  I'm ready to backslide, downgrade, or generally un-complicate the matter by moving toward Single Origin espressos exclusively.

Irony, then, that simplicity requires more complex thought and discipline in its pursuit.    I am seeking and soliciting input for coffees that will speak for themselves.  Solo.  One coffee, one country.  Poetry in the cup.

I'm feeling a bit "off" as they say.   Not sure what's at the root, or, what course it will take, but, I'm certain there will be a change in my palate in the morning.  I have decided lack of interest in coffee when I am sick.  Sometimes the thought of a viscous, 1 oz face melting espresso causes my cold-laden esophagus to lurch.

Tomorrow, however, I'll be seizing the chance to evaluate how flu affects the taste of my normal fluids.   Nearly everyone 'gets' sick.  Does your palate have a heightened or diminished ability to evaluate your average consumptive methods?  The natural assumption is tasting through a cloud, or, maybe sipping your coffee through cellophane.  I'm willing to take a stab that my tongue might actually taste better (not the tongue itself) during these health aberrations.  Truthfully, I blame the cold for my lack of enjoyment, when in reality, that dissatisfaction is based primarily in observations deemed "different", not necessarily better or worse.

Will report back.

My daughter, in a stroke of coffee prodigy prescience, tamped some espresso today.  


Let's just say my heart surged with pride.

Seriously, how could you not support this kind of loyalty?

From Blue State Coffee

From Blue State Coffee

The first ever New Haven Barista Jam will be held at Blue State Coffee this Friday.  The event is a benefit for Bikes to Rwanda and will feature:  FREE BEER, Latte Art Throwdown, Barista Competition Primer & more.

As an 20 year old, like many, Benjamin worked in a college coffee shop. Four years later he fell in love.

Presently he shares this love as the Manager of Blue State Coffee in New Haven, Connecticut, at the heart of the Yale Community.

He is a training barista competitor, a published coffee writer, a husband and a father to one little girl.