Comments on: August 25th, 2 P. M. http://primaveracoffee.com/blog/2007/08/august-25th-2-p-m/ Awaken your senses. Fine coffees roasted in store daily. Whole leaf teas, organic chocolates, and coffee gear. Established in Birmingham, Alabama. Thu, 20 Nov 2008 22:12:52 +0000 http://wordpress.org/?v=2.5.1 By: Jamal http://primaveracoffee.com/blog/2007/08/august-25th-2-p-m/#comment-4019 Jamal Mon, 27 Aug 2007 16:34:41 +0000 http://primaveracoffee.com/blog/2007/08/18/august-25th-2-p-m/#comment-4019 I've been looking for the "molasses overtones" in the El Salvadoran; I think I taste caramel. I get the dark chocolate taste when I look for it, so I can't tell if it's a kind of placebo effect or not. Thanks for starting the discount on the beans featured in the cuppings. I'm still trying to get more people from work to come by. I certainly have opened up some eyes by bringing in a little extra Chemex every day to share--people love it. (Beats the crap out of the Maxwell House "Reserve" we use for office coffee.) They'll ask me what kind of coffee it is, looking for a brand to buy at the grocery store, and so I get to throw them off guard with something like "It's an El Salvadoran bean roasted medium-dark with natural molasses and dark chocolate flavors--you can get it fresh at this place called Primavera..." Please seriously consider the business case for serving Chemex coffee when you all start serving beverages. I don't know how it would work (brew a bunch in the morning and keep it in a thermos? Pick two coffees to feature every day and just use those two?), but it wipes the floor with regular drip coffee, even using the same bean. I really do love the stuff. Best of luck, and hope to see you next Saturday. I’ve been looking for the “molasses overtones” in the El Salvadoran; I think I taste caramel. I get the dark chocolate taste when I look for it, so I can’t tell if it’s a kind of placebo effect or not.

Thanks for starting the discount on the beans featured in the cuppings. I’m still trying to get more people from work to come by. I certainly have opened up some eyes by bringing in a little extra Chemex every day to share—people love it. (Beats the crap out of the Maxwell House “Reserve” we use for office coffee.) They’ll ask me what kind of coffee it is, looking for a brand to buy at the grocery store, and so I get to throw them off guard with something like “It’s an El Salvadoran bean roasted medium-dark with natural molasses and dark chocolate flavors—you can get it fresh at this place called Primavera…”

Please seriously consider the business case for serving Chemex coffee when you all start serving beverages. I don’t know how it would work (brew a bunch in the morning and keep it in a thermos? Pick two coffees to feature every day and just use those two?), but it wipes the floor with regular drip coffee, even using the same bean. I really do love the stuff.

Best of luck, and hope to see you next Saturday.

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