Peter Asher Coffees

Recently, I had the opportunity to sample a couple of coffees by upstart indie roaster, Peter Asher Coffees.  I pulled some shots of their Northern Italian Espresso blend. My first impression was the lightness of the roast.  Compared with the darkness of the roast currently in the hopper,

Northern Italian on right

Peter Asher shows off an indication of its roasting philosophy.  Clearly there is an attempt here to find the peak roast for the bean, rather than going for a dark smoky flavor.  The second thing to strike my attention was the crema. Holy crap there was a lot!  High holy crema made up nearly all of the double shot by the end of the extraction.  The flavor of the shot was pretty true to its name.  It has a bright quality, perhaps a bit sweeter and less dry than its Italian counterpart.  Care has to be taken not to under-extract this shot; its sharpness is a bit offensive if the shot is sour.

Northern Italian flavor profile.

Compare the shape of the flavor profile to this one I sketched of Illy Espresso in Europe

I also pulled a shot of their Black Velvet Blend.  This was a very dark roast with a lot of oil to give luster to the bean.  It was strong in the mid and low tones with a bit of tart.

Black Velvet as espresso extraction

It makes a decent espresso, but how is it as a drip coffee?

In drip form the Black Velvet blend really shines. The sharp peak mellows to a caramel drizzle. The mouth-feel and body are satisfying, supporting the deep richness of the smoky dark roast. The dark roast does not, however, eliminate all the distinctiveness of these beans. The tart experienced in the espresso extraction becomes a playful dance on the tongue in the brewed form, and the mid-tones still possess a woody quality.  This cup tastes like fun: rich, satisfying and yet playful.  There is a definite nostalgia that is evoked in me by this flavor.  It tastes like an emotion—happiness.  I have tasted this quality before. In fact I am reminded of a good peaberry Harar.