Week 26 of 52
Milk – Pura
Wifi – No
Beans and Brand – This bean blend is said to be ‘creamy’ and is a mixture of Kenyan, Columbian and Costa Rica, equal quantities of each and roasted to 227c David tells me. Brand is ‘The Grind’.
Cappuccino Cost – $3.20
Ristretto Cost – $3.00
Half way through this journey, week 26 and we are off to Norwood at The Grind on the Parade. I ordered a ristretto and a cappuccino.
The owner David bought out the cappuccino first. Standard presentation with half chocolate sprinkles and a hint of coffee art. Perfectly textured milk makes a heck of a difference to a coffee, it impacts the overall taste of it from start to a pleasurable lingering aftertaste when finished. This coffee unfortunatley didn’t have that. The froth was rather dissapointing, it was very light and airy and when put in my mouth it simply dissappeared with no trace that it was even there. Having finished the froth I see that the coffee colour was looking fine and after a few sips it was tasting…. not bad, however I felt it lacked something and that something should of come from the milk that lifts and compliments the coffee. As stated at the top of this page, this coffee bean profile taste should of been ‘creamy’ – this didn’t come across in my cup.
The ristretto as below had good presentation – the taste however was a little different. There was to much coffee in the cup and as I was drinking it, it said to me ‘espresso’. It didn’t have the intense, thick mouthfeel a ristretto should have. Ristretto’s need much more care than a espresso and most other coffee’s and without this attention, it quickly changes into something else, or gets completely lost.
I agree its all about attention to detail. There is a near science to some of this. Thanks for sharing your journey with us.
i agree – it expected more from this hole in the wall cafe.
I’m no expert, but I love the coffee at The Grind!