There is no doubt in any South African coffee professional's mind that
Espresso Lab Microroasters is at the top of the coffee pile in this country. Located in the uber trendy Old Biscuit Mill, this is a coffee destination to highlight, underline, put big NB stars next to on your things to do in Cape Town list. As one of the long standing roasteries in the city, they may not have the style of Truth or the soul of Deluxe or the barista champs of Origin, but they sure do have the coffee.
Renato Correia is a student of coffee and a master of roasting. Each batch roasted is art. Renato has been influenced by the Scandinavian led trend to roast coffee to a very light degree to highlight certain attributes of the beans. Their standards are extremely high and each barista takes pride in providing it's patrons with the best possible coffee experience.
I was berated by Jeremy for ordering a cortado (they're so good!!!) and promptly treated to an array of alternative brews (strictly no milk!). We were extremely grateful.
One of the important qualities of the team is that they are always working on improving. There is no end to the learning. And their attention to detail is OCD to the max, in the best possible way. Below we see Jeremy vacuum the coffee particles from the grinder between the various single origins.
We received a trio of brews. Three different beans, three different methods. Tasting notes and varietal information acquired at the Espresso Lab website.
ETHIOPIA, Suke Quto, OCR, Sidamo
Producer: Suke Quto Farmer's Cooperative.
Harvest year: 2012-2013.
Growing altitude: 1800-1930m above sea level.
Botanical variety: Ethiopian heirloom.
Process: Washed.
Certification: Organic.
Tasting notes: Soft fruity aroma, light silky body, bright acidity, honey, tangerine, jasmine, apricot, tropical fruit flavours.
Prepared as: AeroPress
ETHIOPIA, Konga, OCR, Yirgacheffe
Producer: Konga Zone Farmer's Cooperative.
Harvest year: 2012-2013.
Growing altitude: 1850-2000m above sea level.
Botanical variety: Ethiopian heirloom.
Process: Conventionally grown, natural, sun dried on raised beds and shipped in grain pro bags.
Certification: None.
Tasting notes: Present floral aroma, light velvety body, soft acidity, dark chocolate, honey, red currant, sweet lime, bergamot flavours.
Prepared as: Hario V60
Notice the difference in colour and clarity of the coffees.
KENYA, Gichatha-ini, Nyeri
Producer: Gikanda Farmer's Cooperative Society.
Harvest year: 2012-2013.
Growing altitude: 1800m above sea level.
Botanical variety: SL28 & SL34.
Process: Washed.
Certification: None.
Tasting notes: Present floral aroma, full body, high acidity, blackcurrant, grapefruit, gooseberry, green apple, bergamot flavours.
Prepared as: Espro Press Cold Brew
So when you visit Espresso Lab, don't order what you normally have at a cafe. Be prepared to be wowed by something you've never tasted before.
