Today my darlings, we travel far and wide to introduce to you this new segment I shall call “Thought for Food.” (at least for the meantime because even Momma Montage is not satisfied with the title—and Gay Henchman agrees; it’s clearly spawned from perfunctory creative juices….) This segment involves pretty much what the title means despite its lack of grammatical correctness: a very petite article on food. And for those of you who personally know Poppy, you all well know that Momma Montage LOVES to eat. That is why dear ol’ Papi Poppy can be found at your local gym suffering hours on end to shed off the undesired effects of happy and satiated taste buds. And to kill two birds with one stone, I hope that it answers your questions, Gay Henchman: so that my affinity for food doesn’t show… remind you of anyone?
So to kick of our segment, I would like to start with one of earth’s favorite beverages, the cup of joe, the other beer of the morning: coffee! Coffee is drank not just during the morning anymore, my sweetnesses. About 85% of this nation gets up in the morning to brew coffee before doing anything else—including emptying the bladder. This ink-coloured beverage is now drank after mealtimes, over both good and bad dates, hot or cold, with various syrups, and of course by every sleep-deprived college student trying to survive exam weeks. It is such a milestone in humanity that it has integrated itself with business. People drink coffee for breakfast. They are also expected to drink coffee during work. Coffee even has its own designated break for the working class—although in my opinion no one really gets coffee on their coffee break; usually they engage in gossip, or smoke, or drink the flask hidden in their file cabinets, or sexually harass their employees (remind you of anyone, GH?). In fact, the coffee business itself rakes in more than $22 billion annually in just coffee sales and not including sales of instant coffee, beans, and coffee makers!
And just like any beverage that is filled with diversity, coffee is a gastronomical art. Although there are about ten species of coffee plants worldwide used to make the beverage, it is also the process the beans undergo that expands its horizons to thousands of types and blends. One such particular coffee is valued over hundreds of dollars, only to find out that the bean must pass through the digestive lumen of a civet. So technically it would be actually a compliment if you say that it was “shitty coffee.”
But contrary to popular belief, coffee does not originate from Columbia. No, a coffee's ancestor doesn’t even come from a black panther or a rural traveler with a donkey caravan. In fact coffee comes from the Africa, particularly a small region bordering Ethiopia and Sudan. And to now put that long introduction on coffee to a close, I traveled far and wide (as said, but not really just to a Starbucks in Rowland Heights) to attend a coffee seminar on African coffee.
Hosting that seminar was one of Starbucks’ finest baristas and coffee connoisseurs, Monsieur Aaron Halopoff. He gave a brief lecture on the history of coffee and its processes and then presented three forms of different coffee from Africa: Kenya, Ethiopia Sidamo, and Arabian Mocha Sinani. They were paired off respectively with small complementary solid foods: orange raisin currant scone, lemon biscotti/ herbal lemon biscuit, and a dark chocolate.
We were given the Kenya blend first. Comparative to wine, coffee tasting involves the smell, taste, and texture but only to a different degree. For example the Kenya blend possesses an earthy and volcanic smell. It is still coffee mind you, but within that aroma sprouts a rather peculiar hint of fragrances: like dried orange peel or jasmine leaves (think the smell of tea leaves if you don’t know what I’m talking about). You swirl, then take it to your mouth and slurp (so that you don’t singe your whole mouth) and allow the flavors to sprits your taste buds lightly. Particularly the Kenya blend is rather soothing in my opinion. With its gentle yet acidic taste, this particular coffee is my preference and meant as a beverage of relaxation and escape (kinda like alcohol, only you won’t get arrested or you actually remember what you did after consuming copious amounts of it). It can be enjoyed after during streams of irrelevant conversations or after dinner when you want to reflect on the events of the day. Partnered with an orange raisin currant biscuit the taste evolves. In fact many emotions spring forth from the taste buds: joyful, serene, soothing. It’s a smooth aftertaste that softly radiates throughout your mouth.
Next is my personal least favorite blend, Ethiopia Sidamo. Although after discussing this with a coffee addict, this blend offers a rather bold and natural/floral flavor. The texture was smooth and sharp; unlike the other two coffee blends, this taste generated from the back of the mouth to the front. Yes it is bitter, but bitter is adored by others, just not by myself. In Poppy’s opinion this tasted like coffee stirred with twigs and pinecones.
But fret not, that eco-cacophony was not meant to insult this drink. This drink is something meant for a spontaneous change of the palate as this taste has an invading personality. When paired with the scone or biscotti, it personally regulated the intense lemony and herbal flavors. This beverage might actually go well after consuming bolder flavors such as peppery or acidic foods. Also this kind of flavor may be very well enjoyed with soft cheeses that have subtler flavors such as brie, formaggio, or Philadelphia cream.
The last coffee presented had the cleanest finish of the three. Granted, I also took delight in its electric flavor. This was not at all abrupt as the Ethiopia Sudamo blend nor was this blend as subtle and radiating as the first. This was the ambiguous coffee. This was the coffee with flavors that evoked mischief and childlike vivacity suggesting intention for motivation and deliberation. It’s the kind of blend one should suggest to drink on an actual coffee break, or to have on their side while reading a textbook or doing their taxes (although when your doing your taxes gin wouldn’t be a bad idea).
When paired with dark chocolate the two tastes become a rather animated affair. Initially coy and subtle in your mouth when the two enter your mouth, but when the dark chocolate melts from the heat of the coffee and amalgamates, it becomes a steamy dance full of guilt but leaving you yearning for more. It’s small surges of flavor erupting sporadically in your mouth. It was the best coupling and I cannot suggest a better complementary solid food.
I do hope that there are future coffee seminars such as this, perhaps exploring other blends from other parts of the world like Indonesia or Latin America. Perhaps to further bring forth the full potential flavors of the coffee, palate cleansers should be offered in between each taste (such as water or a piece of tangy fruit) so that the flavors of one coffee doesn’t overpower the other. At any case it’s quite a pleasant and enlightening experience.
Until next time,
Poppy CU Montage
So to kick of our segment, I would like to start with one of earth’s favorite beverages, the cup of joe, the other beer of the morning: coffee! Coffee is drank not just during the morning anymore, my sweetnesses. About 85% of this nation gets up in the morning to brew coffee before doing anything else—including emptying the bladder. This ink-coloured beverage is now drank after mealtimes, over both good and bad dates, hot or cold, with various syrups, and of course by every sleep-deprived college student trying to survive exam weeks. It is such a milestone in humanity that it has integrated itself with business. People drink coffee for breakfast. They are also expected to drink coffee during work. Coffee even has its own designated break for the working class—although in my opinion no one really gets coffee on their coffee break; usually they engage in gossip, or smoke, or drink the flask hidden in their file cabinets, or sexually harass their employees (remind you of anyone, GH?). In fact, the coffee business itself rakes in more than $22 billion annually in just coffee sales and not including sales of instant coffee, beans, and coffee makers!
And just like any beverage that is filled with diversity, coffee is a gastronomical art. Although there are about ten species of coffee plants worldwide used to make the beverage, it is also the process the beans undergo that expands its horizons to thousands of types and blends. One such particular coffee is valued over hundreds of dollars, only to find out that the bean must pass through the digestive lumen of a civet. So technically it would be actually a compliment if you say that it was “shitty coffee.”
But contrary to popular belief, coffee does not originate from Columbia. No, a coffee's ancestor doesn’t even come from a black panther or a rural traveler with a donkey caravan. In fact coffee comes from the Africa, particularly a small region bordering Ethiopia and Sudan. And to now put that long introduction on coffee to a close, I traveled far and wide (as said, but not really just to a Starbucks in Rowland Heights) to attend a coffee seminar on African coffee.
Hosting that seminar was one of Starbucks’ finest baristas and coffee connoisseurs, Monsieur Aaron Halopoff. He gave a brief lecture on the history of coffee and its processes and then presented three forms of different coffee from Africa: Kenya, Ethiopia Sidamo, and Arabian Mocha Sinani. They were paired off respectively with small complementary solid foods: orange raisin currant scone, lemon biscotti/ herbal lemon biscuit, and a dark chocolate.
We were given the Kenya blend first. Comparative to wine, coffee tasting involves the smell, taste, and texture but only to a different degree. For example the Kenya blend possesses an earthy and volcanic smell. It is still coffee mind you, but within that aroma sprouts a rather peculiar hint of fragrances: like dried orange peel or jasmine leaves (think the smell of tea leaves if you don’t know what I’m talking about). You swirl, then take it to your mouth and slurp (so that you don’t singe your whole mouth) and allow the flavors to sprits your taste buds lightly. Particularly the Kenya blend is rather soothing in my opinion. With its gentle yet acidic taste, this particular coffee is my preference and meant as a beverage of relaxation and escape (kinda like alcohol, only you won’t get arrested or you actually remember what you did after consuming copious amounts of it). It can be enjoyed after during streams of irrelevant conversations or after dinner when you want to reflect on the events of the day. Partnered with an orange raisin currant biscuit the taste evolves. In fact many emotions spring forth from the taste buds: joyful, serene, soothing. It’s a smooth aftertaste that softly radiates throughout your mouth.
Next is my personal least favorite blend, Ethiopia Sidamo. Although after discussing this with a coffee addict, this blend offers a rather bold and natural/floral flavor. The texture was smooth and sharp; unlike the other two coffee blends, this taste generated from the back of the mouth to the front. Yes it is bitter, but bitter is adored by others, just not by myself. In Poppy’s opinion this tasted like coffee stirred with twigs and pinecones.
But fret not, that eco-cacophony was not meant to insult this drink. This drink is something meant for a spontaneous change of the palate as this taste has an invading personality. When paired with the scone or biscotti, it personally regulated the intense lemony and herbal flavors. This beverage might actually go well after consuming bolder flavors such as peppery or acidic foods. Also this kind of flavor may be very well enjoyed with soft cheeses that have subtler flavors such as brie, formaggio, or Philadelphia cream.
The last coffee presented had the cleanest finish of the three. Granted, I also took delight in its electric flavor. This was not at all abrupt as the Ethiopia Sudamo blend nor was this blend as subtle and radiating as the first. This was the ambiguous coffee. This was the coffee with flavors that evoked mischief and childlike vivacity suggesting intention for motivation and deliberation. It’s the kind of blend one should suggest to drink on an actual coffee break, or to have on their side while reading a textbook or doing their taxes (although when your doing your taxes gin wouldn’t be a bad idea).
When paired with dark chocolate the two tastes become a rather animated affair. Initially coy and subtle in your mouth when the two enter your mouth, but when the dark chocolate melts from the heat of the coffee and amalgamates, it becomes a steamy dance full of guilt but leaving you yearning for more. It’s small surges of flavor erupting sporadically in your mouth. It was the best coupling and I cannot suggest a better complementary solid food.
I do hope that there are future coffee seminars such as this, perhaps exploring other blends from other parts of the world like Indonesia or Latin America. Perhaps to further bring forth the full potential flavors of the coffee, palate cleansers should be offered in between each taste (such as water or a piece of tangy fruit) so that the flavors of one coffee doesn’t overpower the other. At any case it’s quite a pleasant and enlightening experience.
Until next time,
Poppy CU Montage
