Saturday, December 20, 2003


isn't it good?

many people accost me to say, "hey, fortune, you know, some of us coffee lovers still drink drip! what is this endless espresso thing of yours?"

and they have a point; i often don't spend enough time talking about the lovely origins, estate coffees, and blends that are aimed at drip or cafetiére brewing.

i've mentioned in the past drip-oriented coffees by counterculture, gillies, and kudo beans.

so let me today talk about a gillies blend, norwegian wood. it's a blend of beans with different roast levels, which some would argue should more properly be called a mélange.

i made it in my shiny lovely silver napoletana, sophia. perhaps i ought to have made it in the cafetiére (a.k.a. french press). but i didn't, so there!

the first thing i want to say about norwegian wood is that it has an amazing vanilla scent. it's not vanilla-flavored.

but i actually called up don schoenholt of gillies and asked him if this vanilla was his customer service person olive's cologne clinging to the receipt in the box, or the coffee! answer: not the lovely olive's cologne.

since i now have the coffee fragrance kit, le nez du cafe by tasting expert jean lenoir, i can really talk to you about the aroma and flavors of this coffee! i hope. . .

norwegian wood is a smooth-bodied and medium bright -- i'm even going to say kinda nippy -- coffee. it's not a kona or a kenya aa; and it certainly doesn't snap like a rubber band. but it's a little brighter than i personally prefer.

long-time readers remember i actually don't like bright coffees. so this aspect of norwegian wood isn't my favorite. but! the aroma and flavors! omigod. . .

fresh norwegian wood is a rich, delicious smelling coffee, with a red currant fragrance, overwhelming vanilla and what le nez calls "honeyed" aromas (others might call it a kind of caramel), plus a mouth-watering buttery basmati rice sensation.

i can see why this is one of gillies' best sellers. many drip lovers who appreciate brightness more than i would truly enjoy this coffee.

which is probably why the chicago tribune said "had them coming back for more" when it reviewed the blend. it makes your house smell great. . .

norwegian wood also has personal meaning for don, since the blend was apparently a favorite of his late father's.

since in new york most people drink coffee with cream and sugar, i dutifully added a pinch of turbinado sugar and a tablespoon of light cream. have to try the coffee in real-life conditions, after all!

then this coffee came alive, to my mind, altho' that may be because the cream mutes the brightness a bit.

since different brewing methods do bring out different aspects of coffee, i should try this again in the cafetiére to be fair to it. . .

posted by fortune | 10:29 AM | top | link to this | email this: | | | 0 comments