Maybe I haven’t been paying close enough attention at my local stores, because I don’t remember spotting this summery Mélange d’été at any Starbucks stores near my house – and certainly not with french packaging. I snapped this picture on a recent trip to Montreal, where it seemed to be a popular choice for people looking for a lighter roast. The blend is made with the Blonde roasts, so although I didn’t get to taste it (they were brewing dark roasts at the time), I would put my money on this tasting a lot like Veranda and being a good choice for those who prefer going blonde. I really liked this packaging design – I wish they had had a summery mug in matching colors, as I definitely would have picked up one even without getting the coffee.
Turkish coffee is a favorite type of coffee among coffee lovers, but it is one of the less common ways to prepare coffee and you aren’t going to encounter it in your average coffee shop. Turkish coffee starts with ultra-finely ground coffee beans, which are boiled with water in a small pot until the mixture becomes foamy. It is then poured out into a small cup – grounds and all – and sugar or honey is added to taste. Some methods call for adding sugar to the grounds, but most cafes will allow you to add the sugar on your own after you order a cup. The grounds are allowed to settle to the bottom of the cup, while you sip the hot coffee off of the top.
Coffee made this way has an intense flavor and it becomes stronger as the coffee sits, as the grounds are still in the cup. The foamy head is a signature of turkish coffee, and while it can look similar to the crema on espresso, it is typically less creamy and much darker in flavor. It’s a great way to try coffee, especially if it is being prepared for you in a traditional pot, but drinking with the grounds in the cup takes a bit of practice or you’ll end up sipping some of the sandy grounds as you come below the halfway point.
You’ve heard of Kona coffee. And you’ve probably heard of Kauai coffee. But you probably had never heard of Oahu Coffee before Starbucks launched its 100% Oahu Coffee as part of its Reserve line of specialty coffees. I know that I hadn’t heard of it. The thing that makes the Oahu coffee so special is that it is very rare. The first coffee beans planted in Hawaii were brought to Oahu around the beginning of the 19th century. Coffee grew well there, but the demand for other crops was higher and soon things like sugar cane replaced coffee. It grew so well that the Waialua Sugar Company on the Waialua Estate on the North Shore of Oahu eventually became one of the largest sugar cane plantations in the state. After decades of success, the sugar cane plantation eventually closed in 1996 and opened the door for other specialty crops to grow on that same land. Coffee and cocoa were planted, as well as tropical fruits. The Waialua Estate is the only coffee plantation on Oahu and that is exactly where this coffee comes from.
If you like Kona coffee, there is no question that you will fall for the Oahu coffee on your first sip. The coffee is velvety smooth, with a slight fruitiness and a marked taste of unsweetened chocolate. The cocoa notes really have a strong presence in the aroma of the coffee, as well. Much like Kona coffee, this dark roasted coffee has very low acididy, so it makes an exceptionally smooth cup of coffee that even those who don’t normally drink dark coffee like. I definitely like this coffee hot, but it is excellent over ice, where the chocolate flavors still come through and make for a surprisingly rich, yet refreshing, drink.