Coffee on the Road 2

Traveling is a funny rhing, when you frequent certain routes all you want to do is just "get there". But then FOMO (Fear Of Missing Out) hits you in a big way when you watch local shows such as 'Jan Braai' or 'Vrydag 4 uur'. Especially when those guys go and eat amazing food or drink good coffee or, in this case, decadent milkshakes. And you resolve from your couch to next time take the scenic route. Which is what we did. We turned off from the N2 and took the R324 just before Swellendam, drove through the beautiful Tradouw pass to Barrydale where we found Diesel and Crème. Famous for their milkshakes, we started off by sharing a small peppermint crisp which delivered on the classic Cadbury mint crisp flavour. But then we discovered the real strengths of D&C. Our order was punched in by Leanne on a cell phone. In no time I had my flat white in my hand, perfect temperature for a cold 13°C day in December! Next our breakfast arrived hot and flavoursome, the most perfect soft poached eggs ever!!!  Our takeaway decadent shakes arrived on time as we asked for the bill. The friendly efficient and fast service in my opinion is the best I have ever encountered and is what makes D&C a roaring success. Of course the place is unique with its old world decor and memorabilia such a an antique petrol pump 'boma'  complete with a little outdoor fire for warming  cold hands to a picture frame made from an old car where everybody stops to take unique pictures of themselves and their travel mates.

But the greatest surprise by far was my decadent Morning Glory espresso shake I had in my hand as we drove back through the pass...... WOW the espresso packed a mean punch, enhanced by chantilly-like cream, leaving me wanting MORE! Diesel and Crème, you have won my heart and never again will I shoot past on the highway, I will always plan to head your way for a culinary treat beyond wildest of imaginations.

Coffee on the Road

My favourite Baristas are the guys who know the essence of a good cup "Flat White" coffee, my drug of choice. To me, drinking a Flat White is almost always a discerning occasion. Ordering from a barista I know, trust and frequent is wonderful. It starts with the anticipation of the cup of aroma in my hand, building up to the moment I actually enjoy the Flat White. But then there's the surprise element when I meet a new barista, the process of taking in the venue, menu and beans decides the route I go when I order.

Today we turned off the beaten track to visit Snobs Coffee in Trompsburg. Challenged with Load shedding, WD and his team surprised us with a gas powered coffee machine and produced an amazing cup of Uganda bean Flat White. Micro foam and all. The warm, friendly and modern trendy setup was inviting and next time I would love to try the laser roaster and create my own blend!

For those who have a long road ahead they even have two rooms for overnight accommodation.... Who wouldn't want to wake up to the aroma of freshly roasted beans! 

Local is “lekker”

Supporting local products should be as part of every South African as “eish”. 

For those who are not familiar with this term, it is an universally applied informal South African Language term, which can indicate surprise, awe, shock, exasperation, excitement or resignation (as in, “it is out of my control but I am going to make the most of this situation”).

On average we use or hear this term at least once every day. 

For instance, when tasting a new coffee brand I could say, “Eish, I love it!” or, ”Eish, it tastes awful!”

So, whether you’re going out for a cuppa, or brewing your own, remember to choose local brands or roasters. There are a few reasons for this, one being a proud SA supporter of entrepeneurs. But another important reason is the roaster deals with the beans on the premises or close-by, which means your coffee is as fresh and real as it comes. Another is the local climate. The beans are treated in the same climate your body is familiar with. Believe it or not, this is also incredibly important. Even though the beans are probably imported, the moment they are roasted the clock starts ticking for flavour, aroma and ambience. 

And then of course, each roaster has his or her own “hand and nose” when handling the beans, temperature and timing during the roasting process. This is their signature on final product, the one good cup they are always striving to make people come back for.

Such a place is Stereo Cafe in Bloemfonein. This is where I go for my regular early Wednesday morning fix with the girls. They focus on the coffee roasting and serving and are frequented by corporate coffee lovers as well as Moms on the go and entrepeneurs. No mess no fuss, order and pay at the counter, find a seat and your coffee is delivered to your table in no time. Nkosi is the Barista and he really does know his stuff. (My cup of choice is a flat white, but more about that in my next post.) 

Heading up the serving is Nthabiseng and together with the manager/owner they feed coffee lovers the best on the block. The vibe is fast and focused early on, slowing down into a rhythm that is equally enjoyed by the folk who need another place to work than home or to meet a friend for a chat and a quick bite

I go back because the coffee as well as the quick data dowload between the girls acts like a catalyst for brain inspiration. Here you can walk out and be great. And “lekker”. All day. Right here in Bloem. Eish!

Find it and go!

I started this blog to write about all the cups of coffee worth telling the world about. I want to write about the places I keep going back to for more. 

More of that one good cup of coffee made by a passionate barista who understands the value of the sputters and hisses of the machine under his trained hand. Who knows the metal tapping sound when he empties and refills a portafilter (in coffee lingo it is the thing in which the actual ground coffee is compressed) when preparing his own branded brew. 

It’s where the love of science and life from the soil meet. 

One of those is Lecheimi, the proud product  of Cherry Berry Café, a proud family run restaurant in Doringkloof, Centurion. The roaster/barista/manager is Hein Gerber. He was the second person after CSE to show me what can be done with coffee beans. I think he should also be called magician. A cold Calypso on a hot day combines espresso and banana in a magical way, and the jumbo cappuccino on a cold winter morning is just inspiring. 

This Belgian originated family created home away from home for every customer. In summertime you can soak up the garden’s green heavenly scents on the back “stoep” , and winter time an inviting indoor fireplace keeps you warm and cosy for as long as you like. 

Although this is a coffee blog, I want to give a shout out to chef Drichia’s food: literally everything she cooks is amazing, my personal favorites being the Uitsmyter and Michele’s omelette, both the best way to start the day!

Slow living is the term that comes to mind, where “cheffie’s” wonderful food complemented by Lecheimi beans’ fresh roasted brew bring your cells to life. We have become good friends, and a visit to Centurion would never be complete without some much needed Cherry Berry love where you arrive wanting and leave spellbound.

This is where I go back to, over and over again, because apart from meeting my muse, the places I go back to is where a voice in the wind whispers, “kick off your shoes, let your hair down and just be who you really are.”

For the love of friends

If such a thing as an unlikely coffee drinker existed, then I am sure I am one too. After years of chicory (calling it coffee would degrade the nobility of the coffee bean) and it's “plastic” taste, often finding myself glued to a cup of atrocity I just couldn’t sip or swallow, I vowed to never “fake”-compliment this hot drink again. 

This resulted in my becoming a tea drinker and lover of especially earl grey and green (with orange and ginger). I came to understand the complex relationship between flavor, taste, time and temperature without even realising it. It all came together in that first cup of Nespresso when the origin of the beans spoke for themselves.

In the preceding years my bff was the only one who earned the right to feed me the best homemade old school cup of coffee south of the Sahara. To this day I still haven’t the faintest how she did it, but I do know that the ingredient that lifted this ordinary coffee too a dizzy height, was LOVE. She took her  time, gingerly creating this cup of friendship. 

The taste of a good cup of coffee lies in the personal experience, much like the saying, “beauty is in the eye of the beholder” describes. 

Coffee shops have become the place where old friendships are rekindled, new ones are forged and favourite baristas are revisited. I frequent the ones where this life surrounding good coffee happens. 

Speaking of friends, one of my best friends in life is music. Uplifting, foot tapping, heart touching  and inspiring music. I just love it when an artist creates an arrangement with care and passion, creating something that makes their own heart sing. And when a song is about something pure, the music speaks for itself. Just like coffee beans do. This is why I thought to share with you this perfect little song sung by two people singing about..... yes you’ve guessed it, Morning Coffee! Need I say more? Oh, and the band’s name is The Bottomless Coffee Band........ of course.

https://youtu.be/qVIh3IgBVQk

My coffee journey

I always thought I made good coffee, but after CSE (three of my family members) introduced me to Nespresso and a variety of other brands and beans, life as I knew it changed forever. The simple coffee bean became a therapeutic pursuit of taste and experience second to none.

My coffee journey started with Nespresso's Volluto (seeing as George Cloony loves it), a sweet and light taste made from a South American Arabicas blend. This shot me straight from bland to grand in one sip. Move aside Wine and Gin tasting, coffee tasting is the new way of life! And of course, being a member of @nespresso, how about a pop up shop in Bloemfontein, pretty please?

If that wasn't enough, CSE introduced me to the myriad of what one can order in a coffee cup from most menus! C also taught me the science of all things beans and foam. Whoa!! So many choices to be made. 

Whatever your choice, remember the rule of thumb when entering a coffee space:

No visible barista = no good coffee

No visible brewing machine=no good coffee. 

'Nuff said. 

Find it, drink it, be inspired. 

 

Gemstones, coffee and a weekend not to be forgotten

It started during a weekend in Clarens with my closest ones, brainstorming over a cuppa and an intoxicating experience with gemstones. I was inspired to start this blog because good coffee encompasses much more than just the cup in front of you. It is a science, a way of life, inspiring in a million ways, showcasing the life we know as well as the life we don’t. From the comfort of taste to the atmosphere surrounding it, good coffee is only good when understood by the roaster, brewer/barista. And good coffee is only good when that roaster and barista understand the heart of a coffee drinker. 

By calling myself a coffee snob, I do not see myself as superior to others, but rather a discerning consumer with a budget I will not spend on bad coffee, which is exactly what drove me to start this blog. To find the good coffee, explore the life and report on it.

Experiencing gemstones from deep inside the earth is a humbling experience, telling a story and showcasing a side of life we rarely stand still to admire. These stones are proof of long processes involving chemical reactions at various temperatures to create something stunning once it sees the light of day. According to www.gemsociety.org, the elements needed to form a gem are: Ingredients, Pressure, Time and Space.

Different variables to create different gemstones. 

Such is the making of good coffee. The end-taste is determined by these same elements, varying in the hands of the farmer, roaster, brewer/barista to ultimately create their own brand and coffee experience presented to the coffee drinker.

I will report on the beauty in drinking a good cuppa, whilst striving to capture the essence which lies much deeper.