Generations before “Bright” became the watchword of the coffee of the elites, there was “Smooth.” The preferred profile in the age of sail, when long voyages in wooden bottoms, and salt sea aiMore information
Generations before “Bright” became the watchword of the coffee of the elites, there was “Smooth.” The preferred profile in the age of sail, when long voyages in wooden bottoms, and salt sea air aged the Mochas and Javas on their route to American and European shores. What cuppers now reference as Past Crop or Old Crop was the fashion. It had a heavier body, and less acidity than is now preferred...
Generations before “Bright” became the watchword of the coffee of the elites, there was “Smooth.” The preferred profile in the age of sail, when long voyages in wooden bottoms, and salt sea air aged the Mochas and Javas on their route to American and European shores. What cuppers now reference as Past Crop or Old Crop was the fashion. It had a heavier body, and less acidity than is now preferred by the cognoscenti.
Wonder what it was that the coffee tasted like in the great houses, at the breakfast and dinner table, served in Royal Crown Derby bone china, on white Irish linen, a century and more ago. It was the taste of a heavy brewed, smooth coffee, served with refined white sugar and (36% butterfat) Heavy Cream. In New York it was the taste of Gillies X.O. Gilies Standard Roast™ -DNS, coffeeman