What I’ve been drinking – El Salvador La Providencia

If you’ve been out and about in Sydney of late, you may have started thinking to yourself that the quality of coffees is on the downturn. Sure… they taste good… but the crema which for years was a thick and glossy feature of any good espresso or long black seems to be missing…

While it might not appear so, this is yet another sign that Sydney’s taste in coffee is improving. This morning’s effort at Single Origin Roasters was a perfect example.

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This single origin from El Salvador (La Providencia) is not the after shot, this is how it appeared. Having changed the ratio of espresso to hot water, Single Origin may have killed the crema, but the flavour profile of the coffee was much more similar to a filter coffee. It was still robust and smooth, but rather than be effected by the crema, it appears that the oils are better infused with the rest of the coffee.

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Here you can see the double shot long black (Single Origin Roasters solution for anyone addicted to crema) and note the difference. Sure this looks more appealing but the balance of flavours is so much better in the first cup. In this double version the robustness of the El Sal pushes a little too aggressively leaving a slightly unpleasant aftertaste.

At cafes serving Mecca you’ll also notice much less crema than before. They have achieved this by changing their roast profile to be slightly lighter.

Either way, don’t be sending these coffees back in shock. Give them a try and you might just find a. Better balanced, more enjoyable experience.

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