Coffee
Coffee Log
Most of my free time (other than work) involves brewing and enjoying coffee. I keep a record of coffee I’ve had to this date (since January 30, 2025). Not all of them but ones I thought would be noteworthy (for my reminiscence).
Where to Start
For some interested in starting coffee life, I recommend starting with so-called single origin coffee, which refers to coffee that comes from one specific geographic location including (in my opinion) a country, a region, or even a single farm or estate. Single origin coffee is characterized with the following two characteristics:
- Traceability: You know exactly where your coffee comes from (e.g., Longboard Misty Mountain Farm in Boquete, Panama).
- Distinct flavor profiles: The taste reflects the terroir, climate, and altitude all influence the cup.
You can begin with some specific coutries (though their flavor profiles can greatly differ due various factors such as roasting). I cite James Hoffman’s The World Atlas of Coffee: From Beans to Brewing - Coffees Explored, Explained and Enjoyed:
- Ethiopia 🇪🇹 incredibly elegant, complex and delicious (wildly fruity and enchantingly unusual).
- Brazil 🇧🇷 low in acidity, heavy in body and sweet, often with chocolate and nutty flavours.
- Colombia 🇨🇴 a huge range of flavours, from the heavier, chocolatier coffees through to jammy, sweet, fruity lots.
- Panama 🇵🇦 citrusy and floral, light bodied, delicate and complex. (especially Geisha)
Books
Here are some references that I have read before for my study: