Sunday, October 12, 2008

The Supremes

The company: Coffee Supreme.

The blend: Supreme.

Following discussions about Coffee Supreme on the Melbourne Coffee Review facebook group, I decided to wander on down to supreme and pick up half a kilo of the supreme blend to try it out for myself. Back in the day, this blend was a light, clean and acidic blend with a relatively low body. I liked to think of it as being similar to Campos' superior blend and you can bet your bottom dollar that Campos would start sweating if Supreme decided to put supreme up against superior. (Supreme vs Superior ... seriously.)

Unfortunately, my enjoyment of this blend was interrupted by the palate training course that I did recently, so, with considerable irony, I apologise that my descriptions of this blend will be incomplete and based on recollection.

Drip/Siphon/Cupping: A classic cup; flawlessly clean, somewhat sweet, mild acidity, medium body.
Espresso: High in acidity, low in body when young, but improving after several days' rest.
Cappuccino: As expected, no presence in milk whatsoever at 3 days resting time, improving considerably at 7 days.

So there you have it. Not very useful, but it's something.

Supreme clearly put excellent coffee in the blend, but I think that a lot of people expect their espresso to be very high in body and very low in acidity. Here, Supreme demonstrates why a company has multiple offerings - try their FTO blend instead.


A clean cup in a dirty world.

As a quick addendum, I got to have the briefest of plays with a new WBC spec NS Aurelia. As with the other NS machines, the steam lever is totally awesome. Beyond that, I think what my tastebuds and my thermocouple readings told me are best summarised by the following photo:

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2 Comments:

At 5:17 PM, Blogger Mike said...

This comment has been removed by the author.

 
At 11:50 PM, Blogger yeeza said...

Interesting... I didn't end up getting to Supreme that day at V. Oh and did you find Switchboard? They used Supreme didn't they.
Is it a fairly lightish roast for an espresso blend? I've tried running a few espresso blends for various companies lately and they've tasted.. well dark, too dark for syphon anyway. Seems like this one is fairly universal, age dependant.

 

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