Sometimes it’s hard to be objective. Such is the case for me right now with Press Coffee. When I visited their roastery for a cupping, I tasted a delicious coffee. Right away, as I goofily slurped up a tiny bit of coffee off a spoon and ‘aerated’ my palate, I knew it was special. It was a blueberries to the face moment, but there was some Strawberry kicking it as well. Alex and Will, the men running the cupping were so kind they gave me a bag of this naturally processed Ethiopian beauty. It’s named Konga, after a mill in the region. Alex brought pictures and information about Ethiopia, the Yirgacheffe region, and the area around the Konga mill up on a big screen for me to learn more about it as I drank a cup of it from their in-house batch brewer.
The packaging. The white bag is cool. Sweet graphics on the front, back and sides include a “Roasted in Arizona” image and brewing instructions. There’s no pocket zipper, it has resealable tape instead. But still a very solid and clean looking bag. In all fairness, I haven’t received a package for Press Coffee in the mail yet. It’s local enough that I can go buy my beans straight from the cafe. I’ll try the mail order and update you on what that experience is like. But truthfully, I’m feeling such a brand crush right now, I don’t want to be let down by a poor USPS branded cardboard envelope or Tyvek mailer if that’s how it shows up. But I gotta keep it real for you. So I will.
The coffee. Getting the coffee one day after it was roasted allowed me to take a flavor journey with it. I tasted it while cupping, it was awesome. I tasted it batch brewed in the cupping kitchen, and it was okay. I tasted it with a Hario V-60 pour over, it was very good. Day after day, the coffee is continually sweet with no bitterness. Just a little lemon tartness on the sides of my mouth with an incredibly smooth finish. Mike came over and we rocked it out of the Staresso at home espresso machine. I didn’t get the blueberries to the face experience I was hoping for, but definitely got strawberries to the face. It’s really incredible how sweet an flavorful these naturally processed coffees are.
The conclusion. The conclusion is I fell in love with a coffee and with a brand. I think that’s what happens when you provide exceptional service and deliver an exceptional product. It’s got me thinking I need to drive back down to find one of Press’ cafes that currently has the Konga on the espresso bar, so I can experience what that flavor would be like. But I may get too addicted. It has significantly taken my black-only coffee drinking to a new level. You gotta try this. It’ll change you- just the way it’s changed me.
My last blueberries to the face coffee experience on the Staresso didn’t deliver nearly as much flavor on the pour over, and that was discouraging. The flavor was great on espresso, but lacked vibrancy with other brew methods. This Konga right here does not disappoint. It’s excellent in every form, in every way, and with any brew method. Of course, I’m using Third wave Water at home, so if you want to duplicate what I’m tasting, be sure to get some capsules and some bottles of distilled water to start at the same ground zero with me.