Thursday, 8 March 2012

Cardamom Espresso

Cardamom is another one of those spices quite famous for its use in Indian cuisine. Also used as a major component of chai tea and as a mulling spice. We put it in espresso but we aren't the first. It is a Turkish tradition, and I can see how it would help the extremely dark, bitter roasts they are famous for.

The spice lends the shot of espresso a rich flavour that compliments the strong brew wonderfully. It took a bit to achieve balance, as it is very potent. A couple shakes is all it takes to completely transform the cup in surprising ways. As enjoyable as it is to taste the mobile complexity in the cup itself, for me, the real fun is in the aftertaste. The cardamom flavour evolves with the coffee on your palate long after the last sip. I'm still tasting it subtly after finishing the shot fifteen minutes ago.

This is our third balanced and completed recipe for infused espresso. Two more to go, and we're ready for a cupping! That's tasting in non coffee house jargon. I'm excited! This coffee is so good, you don't even know.

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