By Jacqui | Thursday, January 31st, 2013 at 5:12 pm
Heart pouring practice! In anticipation of the opening of the Love Show next Friday, our baristas spent some time at the Roaster Coffee Lab in Rocky Hill, pouring hearts into the foam on their cappuccinos.
To paraphrase Tim, using the very scientific method of ‘everyone pointing at their favorite one’, Thomas was crowned the King of Hearts. Find a heart in your Small World drink? Share it with us on Twitter @swcoffee!
By Jacqui | Friday, September 7th, 2012 at 10:00 am
After more than a decade of pour-over coffee brewing, we’ve tried just about every gadget and kettle on the market. When we find a tool that makes the process simpler while still producing a great cup of joe, we think it’s worth sharing! Our newest discovery is the Bonavita Electric Kettle. (more…)
By Jacqui | Tuesday, July 31st, 2012 at 10:12 am
After a few decades working in the specialty coffee industry, we’ve tried just about every coffee brewing method out there. Aside from our dedication to the craft of espresso, we’ve spent a lot of time researching and honing pour-over coffee brewing. It’s one of our favorite brewing methods, as it really showcases the nuanced flavors of the coffee we roast and brew. We serve it brewed to order at our Nassau Street cafe in Princeton and make it for ourselves at home. We’ve also blogged our step-by-step procedure to help our fans perfect their own pour-over brewing technique.
One day, as the worldlings gathered at the roaster Coffee Lab for a cupping, we all wondered aloud: Where did the name ‘melitta’ come from, anyway? It was time for some research, and what we found out surprised and delighted us… (more…)
By Jacqui | Monday, July 16th, 2012 at 12:07 pm
As we all celebrate Independence Day each July 4th, we can’t help but choose the Indie Blend as our featured specialty coffee throughout the month. But for us, Indie stands for Indonesian as well as for Independence, and for this blend we select beans only from this one growing region. Master roaster Jon March writes:
“Indonesian coffees such as Sumatran, Bali, and Java are mainly about big, full body and rich, heavy mouthfeel. Papa New Guinea’s great growths bring the contrast and complexity of a livelier acidity. This specialty coffee blend is a great meeting place for both fans of acidity who are looking to try something a little heavier, and straight Sumatran drinkers who might want to see how they like a little more acidity.”
Though it’s not always on the shelves at our two Princeton cafes, you can order the Organic Indie Blend (along with all of our other specialty coffee blends & varietals) through our website. We precision-roast to order, and ship via UPS to ensure freshness!
By Jacqui | Monday, June 11th, 2012 at 1:02 pm
This month’s coffee of the month is our organically grown, Fair Trade certified Sumatran Mandheling – one of our classic beans, and one with an excellent story behind it. As devotees of Small World Coffee may know, we only purchase specialty grade coffee – the highest grade of coffee available – and our Sumatran is a fine example of the quality and value that are found in specialty coffee. We love it for its flavor as a single origin and the role it plays as part of some of our most popular blends, and we are proud to be involved with coffee brokers & growers who take care of their employees and take pride in their product.
Our Sumatran plays a vital role in many of our popular blends, including our House Blend, by adding richness and body. One of our priorities when it comes to coffee roasting & blending is establishing a good amount of body in the final cup. We do this by roasting toward the darker side – our East Coast Roast can be described as a light ‘French roast’ – but also by choosing the right beans for the job. The Sumatran became an obvious choice, as it had plenty of body and next to no acidity. You’ll find it at work in our Love Blend, Rocket Blend, and, of course, our Indie Blend, paired with Papua New Guinea. (more…)
