Fennel Revisited

Trying to figure out a way to standardize the amount of each flavour infused into the espresso, today I brought in a pepper shaker filled with well pestled fennel seeds. I also wanted to make sure fennel was still great as it was one of our first experiments.

Yes, it is still great. At 4 shakes, the aroma and flavour were mild but definitely present, 8 shakes was more pronounced but far from overpowering. It tastes more like we are tricking the coffee bean into having natural fennel notes than directly flavouring the brew. It blends seamlessly with the nutty and bitter elements of the espresso. A playful aftertaste sweeps the palate, changing constantly for minutes after the last sip. The complexity is nothing short of delightful. 

Today's experiment reaffirmed Fennel's place at the top of the ranks. So, of course, I had to try it with my current favourite coffee bean, Ethiopian Sidamo. Unfortunately, the licorice taste conflicted with it's natural blueberry notes. I guess Sidamo isn't infallible after all.