pullin’ shots

I have a friend that travels to Jamaica quite often. He loves the country and loves to help the poverty stricken while he is down there. Through his travels, he has come to know many of the locals and a few farmers in the coffee business. He has an arrangement to bring some back to sell at fair prices to help the farmers. He has told me of his favorite activity while in Jamaica – getting a newpaper, grabbing a cigar and heading to his favorite ‘hole in the wall coffee joint’. He drinks his JBM cappas and espresso while reading the Sunday paper and smoking a fine Habanos. It really doesn’t get any better than that, does it?

I did his JBM today, rested about 7-8 days. I took it (if memory serves me) 5-10 into second crack, could have been a hair less. . .

First round was my double shots, into glasses to measure and see if the grind was dialed in. The shot poured fast, but it was drinkable. Although the shots look 'blond' it was not, something about the camera/lighting when I shoot espresso.

Flavor was nutty, sweet and dare I say 'winey'??? Did my usual, one with a little Splenda (maybe 1/6th or so of a packet) and one without. It offered a little bite which I liked and which I think will lend itself well in a cappuccino.

Gotta love the Guiness effect!

Looks like mini Pint glasses, huh?

So next was my cappuccino. Took the grinder down a notch and a half (could have gone another 1/2 or full notch). Got a pretty good tamp and distribution and pulled double. Steamed the milk and poured the cappuccino.

Mellow is the way to describe this in milk. SMOOTH! I could honestly drink these all day long. I also think it'd be great to do another few shots with the same amount of milk and do it iced.

This stuff is fantastic and made a nice espresso shot.