...But first, Coffee!

Part of what makes coffee so fascinating is the endless possibilities when it comes to flavour and character you can get out of a bean based on so many different variables. Whether it be the origin of the bean itself, the roasting profile, the brewing method, etc., there always seems to be a new roaster that has come out with yet another great offering with flavour profiles and descriptions that sound like they are describing the latest carnival concession snack. Something like cotton candy, rosebud, chocolate dipped cherry wouldn't be a shock to see on a bag of coffee nowadays. 

At the end of the day, taste is subjective and everyone has a different palate so the best we can do is use common flavours that most people can easily recognize to associate with what they might be smelling and tasting in the particular coffee they are enjoying. 

The Specialty Coffee Association produced the coffee tasters flavour wheel to help narrow down the various tasting notes and associations that you might notice when testing a specific type of roast.  Starting from the middle of the wheel would be the basic characteristics with the more refined specific notes on the outer circumference of the wheel. It's quite obvious that there are certain characteristics that would be undesirable as a roaster; how does "Chemical smell with a petroleum finish" sound to you? Doesn't sound very enticing does it....

For the expert roaster or the uninitiated novice, the flavour wheel is a valuable resource that can be referenced to guide your taste buds to what you might not be able to naturally associate. Have a look and perhaps the next time you are sipping on that cup of Joe, you'll notice a few new hints of raspberry or pomegranate or a dark chocolate. Enjoy.

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Rise and Grind

Of course great beans are essential to a great tasting cup of coffee but a grinder is a close second. The difference between a good burr (automatic or manual) grinder and a cheap blade grinder can drastically impact the outcome of your brew. That's because a good burr grinder results in more evenly sized grounds allowing the water to flow through at a more uniform rate, delivering a more consistently predictable brew. A good home electric burr (conical or flat) grinder will average approximately $150 on the lower end and should have multiple grind settings allowing you to use it for as fine as espresso or as course as drip or French press. A decent electric grinder should last many years and require little maintenance to keep them operating. If an automatic is out of your budget, there are many great manual grinders on the market today (and on this website), so I would suggest starting with a decent manual grinder ($25-$80) and start experimenting with different grind settings and various beans to see what you like the most. Electric or manual, either is a great investment and an essential tool in your coffee brewing arsenal.

And we're live!

It's been a long and winding road on the journey to starting The Persistent Drip. We couldn't be happier that it's finally come to fruition!

We have always had a fascination with coffee and the social aspect that surrounds it. What started as intrigue turned to passion and so decided to start a business. A little over two years ago we began developing our brand and roasts and working to build relationships with our suppliers to ensure we are able to offer the best products and value to our customers.

Naming a business can be overwhelming. We wanted our name to mean something to us while also playing on words that denote we are a coffee company. We believe an invaluable characteristic in life is persistence; the drive and determination to work through difficult situations to overcome and achieve a set goal. The Persistent Drip was something that came to mind and when googling to see if this was already taken we came across a quote from Roman era poet that perfectly conveyed our thoughts.

"Dripping water hollows out stone, not through force but through persistence."   - Ovid

Now to the coffee. We are starting off with 3 roasts that we love; our Daybreak espresso blend, and our two single origin roasts, Kefita Ethiopian and Magdalena Colombian.

Daybreak is an exceptional espresso blend with beans from Brazil, Guatemala, Indonesia and Colombia roasted to a light/medium profile which results in a rich mouth feel containing nutty notes and a dark chocolate finish. Daybreak is great as a straight shot, or double, of espresso or as the base of a cappuccino, latte, cortado or any other espresso beverage that you love to enjoy.

Kefita hails from Sidamo Ethiopia and the beans are grown at a higher altitude between 1900-2100 meters which is where its name is derived; Kefita meaning altitude in the native Amharic language. A lighter roast profile of citrus notes, a fruitful cup and delicate finish.

Magdalena takes its namesake from the largest river in Colombia, running through the growing region of Huila where our beans are sourced. This single origin light roast is the perfect daily bean that never gets old. It's smooth yet flavorful and is great in any brewing method or iced.

As we continue to grow, we plan to develop new roasts we think you'll love along with even more great products to fuel your coffee obsession. Have a look around, sign up to our customer newsletter, check us out on Social Media and why not buy something while you're here.