So…. We are trying out a new coffee roaster everyone. This is very exciting for us and we can wait for you to try these amazing coffees. Terroir Roasters out of Acton, Massachusetts…. These guys are freaking awesome. When I was at the roastery back in October, I cupped six coffees with them and of those six, three were the best coffees I’ve ever tasted. They focus on the highest quality Single Origin coffees. Many of these are Single Estate, and Single Varietals as well. Their focus is to roast these beans to bring out the optimum flavours in each coffee. Some of them may be a bit lighter than you are used to but trust me, they are out of this world in the full flavour department.
We’re running, as of the end of this week, A brand new blend that will go in your Lattes and Americanos. It’s actually so new, it hasn’t been named yet. The blend consists of beans from Brazil, Costa Rica and El Salvador. On it’s own as a shot, it starts off with a tangerine-like citrus and rounds out with hints of almond and a bold dark chocolate finish. When milk is added, the citrus mellows out and the almond becomes sweeter . But that dark chocolate is what shines through. Because of this, we’ve decided to put that on as our mainstay. It’ll be on our roster around the beginning of the weekend.
Now for the Espresso….. We will be rotating Single Origin Espressos. Please let us know which ones are your favourites so we can bring those ones back. Using Single Origin Espressos lets us convey Certain flavours that are very specific to that one particular coffee. We have been working on pulling Single Origins for five years now and some have worked, while others… well, let’s just say we’ll leave those ones out of the portafiltres. Through Terroir, we have found a few that work so well that I could barely belive they were Single Origins. They are so well balanced. This brings me to our first Featured Single Origin Espresso from Terroir: Kenya Mamuto. This is such an amazing shot. The flavours start out with a tart blackberry jam and then meld into a dry cocoa. It has everything a good shot should; body, balance and acidity. All that and amazing flavours to boot. It will start running tomorrow (Thursday November 24)
And now, a very exciting addition to our brewing roster at Mercury…. We will be offering Siphons and Chemexes as a brew service after 1pm daily. These will showcase some of the best coffees we can find. Besure to ask about these when you come in for your coffee. These will start after this weekend. The first coffee on the Siphon will be Ethiopia Yirgacheffe from the Konga Co-Op. This one changed the way I think about coffee. So subtle but so full of flavour. Notes of blueberry, star anise and bergamont. It’s a light roasted coffee and that’s exactly what this one should be. On the Chemex, we’ll be serving Up the Kenya Mamuto as well. Tasting it this way is so different from tasting it as an espresso. The blackberry tartness is still there but that underlying flavours are a real mix of sweet and savoury. You should definitely check this out.
Anyhow… That’s my piece. A bit long winded I know but we’re just so excited about the changes going on at Mercury. Come on down and give it a go. Try something you might not have tried before. It’ll be a blast!
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