Tuesday, April 28, 2020

Batdorf & Bronson Coffee Roasters Single Origin Guatemala "El Volcan" in REDUX Review

“Have you Kaplowitz’d to-day?”

Batdorf & Bronson Coffee Roasters
Single Origin Guatemala "El Volcan"
100% certified organic

ORIGIN: Acatenango (Antigua) Guatemala
VARIETAL: Caturra, Catuai
PROCESS: Fully washed

BREW METHOD: Moka Pot
INTENSITY: Medium

WEBSITE: www.batdorfcoffee.com

The reasoning behind this redux is a switch from French Press to Moka Pot brewing. The original FP review can be read at: https://bit.ly/3eXGUX2 This 2d will not reference that 1t. You should read it anyway. It is superbly written.

NOTES:
Salted caramel | Citrus | Blackberry

Sweet & slightly+ tart. Well-lit shadows... dark with bright highlights. Complex & satiating. Smoothly caramel sweet, bolstered by a hint of cocoa butter up from middlings. Citrus is fleshy juicy 'range that mingles well with kindly puckering darkly sweet blackberry. Oaken in structure, & lively-so. Rest of middling: orange pekoe tea, a terra cotta lilt. Lightly greasy.

Undertones are a separate tea, black chai & softly astringent. Some light-ish honey in heavy loads, orange blossom. Earth, clay w/ mineral attachments. Again, complex in sweet/sour flings. Nuances are slight and earthen. Smoothly balanced. An Adirondack chair on a sunny day under a tree. Breezy. Carefree. Smells of wood & candied pistachios. Of spring, really. A refined & happy cuppa.

FINAL GRADE: A-
A 90-100 B 80-89 C 70-79 D 60-69 F 0-59

::: very :::

Monday, April 27, 2020

Kaplowitz Media. Recommended Coffee & Cigar Pairings + Info on Pairing

"Have you Kaplowitz'd to-day?"

Holy crossover, Batman! Below is a list of [see title] which spans all Kaplowitz Media. Coffee | Cigars - Cigars | Coffee... & discussed on Kaplowitz Radio.'s Kaplowitz To-day 4.27.20 (player below) more fully. Feel that? It was nothing. IT'S JUST THE EARTH MOVED A WHOLE BUNCH. yw

Blueberry syrup | White chocolate | Orchids
INTENSITY: Mild-Medium

+++

Lemongrass | Coconut | Pinewood
INTENSITY: Mild

________


Chocolate | Merlot | Figs
INTENSITY: Medium-Full

+++

Cabaiguan by Tatuaje Cigars
Hot cocoa | Black pepper | Cedar
INTENSITY: Medium

________


Oak | Black walnut | Dark chocolate
INTENSITY: Full

+++

San Lotano Cigars Dominicano
Hickory | Pepper | S'mores
INTENSITY: Medium-Full

Kaplowitz To-day 4.27.20: Pairings Special
[podcast ep. wherein I get more into it]



::: very :::

Saturday, April 25, 2020

Kaplowitz Media. Coffees of the Month (April 2020)

"Have you Kaplowitz'd to-day?"

Kaplowitz Media.
COFFEES of the MONTH: APRIL 2020
[Names are links to full reviews]


HONORARY MENTION

NOTE

Short list. Long month. Crazy month! Remember -- each month's list, no matter how long or short, sees its entrants entered into the running for Kaplowitz Media. Coffee of the Year. (Honorary mentions, however, nope.) thx

::: very :::

Kaplowitz Media. Coffee Weekly Recapitulation Volume VIII

"Have you Kaplowitz'd to-day?"

[titles are links]

BLOG
NEWS
Weekly Recapitulation index: https://bit.ly/3al9vCN

::: very :::

Thursday, April 23, 2020

NxtWave Coffee Special Edition in REDUX Review

“Have you Kaplowitz’d to-day?”

NXT Wave
Special Edition

ORIGIN: Brazil
PROCESS: Natural

BREW METHOD: Moka Pot
INTENSITY: Full

WEBSITE: nxtwavecoffee.com

The reasoning behind this redux is a switch from French Press to Moka Pot brewing. The original FP review can be read at: https://bit.ly/352TYWI This 2d will not reference that 1t. You should read it anyway. It is superbly written.

NOTES: 
Oak | Black walnut | Dark chocolate

Oak is out front w/ a bada-bing! and carries with it a compost note, enveloping from the profile's under-belly. The wood itself is fresh, but not green. OK, a tick vegetal, roasty. Black walnut both crisps & plushes on palate & cheeks, respectively (shells + flesh). Dark chocolate is what lasts... bigly-so. Piles & piles of pips w/ an underpinning semi-sweet gambit, heavy on vanilla attachment. Sweet spices are nestled in there.

... A spicy meatball! Undertones are anise seed, fennel-ishly. Savory af in its middlings. Leathery oils sans hide, a dark fungal entry, meaty in mouth & gut. Meal-ish cuppa. The structure holds, tho I'm unsure how -- ah, it's a soft earthen construction. A mud-hut thing. Finish is heavy, dense, B I G -- but also not lumbering or cumbersome. Thru-out there are neat bittersweet complexities, moderately-so. Lip-smacking. Oh, plum.

Nuances are murky abyss things involving every note, deeply-so. Far behind is a saltiness that busts barnacles and balances excellently. I said meal-ish but won't say more-ish. A little of this brew goes a long way. Enjoyable nonetheless. Will grow hair on your chest & may make you feel like laying a gold pendant in your new-found fur. Greasy. Greezy. Aroma is a bouquet blast of chocolate braced by toasted wood w/ leathery lilts. Bold, bullish & bodaciously bruising. Macho.

FINAL GRADE: B+
A 90-100 B 80-89 C 70-79 D 60-69 F 0-59

::: very :::

Wednesday, April 22, 2020

Sugar Creek Coffee Roasters Bolivia in Review

“Have you Kaplowitz’d to-day?”

Sugar Creek 
Bolivia

ORIGIN: Caranavi, Bolivia
VARIETAL: Red Catuai, Caturra, Mondo Novo, Tipica.

PROCESS: Fully washed, sun-dried
BREW METHOD: French Press
INTENSITY: Medium

WEBSITE: www.sugarcreekcoffee.com

NOTES:
Skor candy bar | Nut brittle | Green peppercorn

Lively. Thin. Athletic? A predominately sweet then sour & rather fleeting profile. Delicate but not meekly-so. Milk chocolate & toffee tandem well. Nut brittle -- peanuts and an Asian flair of sesame seeds. The seeds give a bit of graininess. Car-a-mel. Green peppercorns hit up-front & peek back out at finish, a nicely piquant vegetal thing, crisping the sweetnesses.

Undertones are a light pale honey & pantry spices array, a bit dustily. The sweetness there is as thru-out -- refreshing, not cloying. Underbelly is an assembled trickling down of notes into a very thin & quite vegetal clay earthiness. Energetic. Animated. But not erratic & actually quite well-behaved. A bit astringent. Aroma offers a muted mulling spice. 

Could use greater balance, some further chipping in of umami & bitterness. That said, we are left with interesting investigations of sweet-sour notes & an attention retaining lively zetz. An almost exotic experience & one well 'nuff rooted in the familiar to retain its comforts. A Mickey D's run in Bangkok? Brightly complex, less than moderately nuanced, & not fully satiating. Ah... An amuse-bouche par excellence.

FINAL GRADE: B+
A 90-100 B 80-89 C 70-79 D 60-69 F 0-59

::: very :::

Monday, April 20, 2020

Eldritch Coffee Roasters The Dagon Blend in REDUX Review

“Have you Kaplowitz’d to-day?”

Eldritch Coffee Roasters
The Dagon Blend

ORIGIN: Blend
BREW METHOD: Moka Pot

INTENSITY: Full

WEBSITE: www.eldritchcoffee.net

The reasoning behind this redux is a switch from French Press to Moka Pot brewing. The original FP review can be read at: https://bit.ly/2Knc9fY This 2d will not reference that 1t. You should read it anyway. It is superbly written.

NOTES:
Chocolate | Black Pepper | Pecan

Chocolate first, & the Death By thereof. Loads. Brownie, dark, semi-sweet. Nuanced & deeply-so. Second, black pepper. Peppercorn, greased with savory leather oils & backed by its own baking spice array. Lush, plush, heady af yet restrained if not refined. Pecan is a fleshy thing but also stiff 'nuff to hold some semblance of structure. Mostly though, it's a richly-soft luxuriance, this.

Complexity-wise & aside from the nuances, there's not a lot going on -- & that's good. This one seems all about lazing on bearskin rugs. Perhaps in a Viking helmet? Undertones show some plum, particularly on the long chocolate legged finish. A bit cloying there, but not egregiously. A bit broad, for sure. A tick of anise punches it up, as does a lesser bit of a cola vibe. Roasty-toasty warm and brawny cozy.

Underbelly is a separate meaty & Worcestershire sauce savoriness in mulch top-soil dense yet airy earth. Tobacco-y. Ligero. The cup looks like it tastes. Heavy, murky. Inky, w/ a flat finish to the eye. A California suede paint job. Broodish, not brutish, all told -- but definitely further from fancy than anything I might imagine. Its nose is muted. Still though, contentment as pleasure, luxury. Nietzsche's abyss as a cradle, say?

FINAL GRADE: A-
A 90-100 B 80-89 C 70-79 D 60-69 F 0-59

::: very :::

Thursday, April 16, 2020

Sugar Creek Coffee Roasters Ethiopia Sidamo in Review

“Have you Kaplowitz’d to-day?”

Sugar Creek 
Ethiopia Sidamo

ORIGIN: Ethiopia
VARIETAL: Heirloom

PROCESS: Natural
BREW METHOD: French Press

INTENSITY: Mild-Medium

WEBSITE: www.sugarcreekcoffee.com

NOTES:
Blueberry syrup | White chocolate | Orchids 

Sensitive, delicate, soft as a baby's bottom. Well-delineated primaries noted above, root deeply in bright depths. Blueberry & floral bits lend mellow acidity, cleanly. Subtle white chocolate adds a whispered & well-balanced sweetness. Very easy, smooth but not wimpy, fully sated mouth-feel. Complex as all get-out, a bit of pale nut/Maplewood brings neat bitterness to the exquisite balance.

Ditto as to the non-flavor descriptors above in the middlings below. Notes there are vanilla bean, white dirt, oolong tea. Underbelly, on which all rests is a thin yet sturdy suede earthiness. The whole thing feels airy, sunny. Airy but not vacant. A bit jazzy in that unplayed notes having meaning. Champagne & Reefer, it's Blues but it's good. All good, baby.

The aroma is all flowers & fruit, bigly but not near bruisingly. Sits a tick cloudy in the cup, w/ a lively terra cotta under-hue. I'd take a pic, but I'd also filter it B&W. A delightful & delighting cup which feels like dancing must feel -- I don't dance. Proof that rigid structure can also be pillowy velvety; that complexity can be calmly achieved. Lovely. Just lovely. "Yeah bring me champagne when I'm thirsty." - Muddy Waters.

FINAL GRADE: A
A 90-100 B 80-89 C 70-79 D 60-69 F 0-59

::: very :::

Tuesday, April 14, 2020

Sugar Creek Coffee Roasters Signature Blend in REDUX Review

“Have you Kaplowitz’d to-day?”

Sugar Creek
Signature Blend

ORIGIN: Brazil, Costa Rica, Guatemala.
VARIETAL: --

PROCESS: --
BREW METHOD: Moka Pot
INTENSITY: Medium-Full

WEBSITE: www.sugarcreekcoffee.com

The reasoning behind this redux is a switch from French Press to Moka Pot brewing. The original FP review can be read at: https://bit.ly/2z17i1L This 2d will not reference that 1t. You should read it anyway. It is superbly written.

NOTES:
Black Cherry | Chocolate fudge | Leather

Ripe black cherry seeps top-to-bottom, chocolate fudge to composted earth sweetness. On the way, it passes thru leather & its umami triggering oils. A bit of darkening prune attachment. Leather supports the structure solely, which is a lot to ask, & it does bend/buckle tho its back-bone efforts are admirable.

Interesting nuances happen in the pantry spices depth of that hidey chunk. A hair black peppercorn beef jerky flits in/out where middlings rest on the profile's underbelly. There it's a savory-sweet compost, as mentioned. Rich, dense. My, I've forgotten the eyes & nose of the thing -- There's a candied papaya under-hue tone, a bit cloudy. A flat finish. Greasy atop. 

Aroma is a purple-fruity bit alongside a corner brownie cocoa char. All told, a bit run-together of a profile. Delineations thru-out could be better, stricter. Lays a bit broad on the tongue sans a toasted citrus addition to finish. Still, a quite good robust brew w/ 'nuff on the ball to keep of interest.

Here's a thing: I watched old 80s GI Joe eps w/ my son a few days ago. Lots of fist-fights. Big guys & you could tell they were really walloping each-other via their reactions alone. See, the punches themselves looked loose & languid. That. COooBRaaaa!!! 

FINAL GRADE: B+
A 90-100 B 80-89 C 70-79 D 60-69 F 0-59

::: very :::

Sunday, April 12, 2020

NxtWave Coffee Special Edition in Review

“Have you Kaplowitz’d to-day?”

NXT Wave 
Special Edition

ORIGIN: Brazil
VARIETAL: --

PROCESS: Natural
BREW METHOD: French Press
INTENSITY: Medium-Full

WEBSITE: nxtwavecoffee.com

NOTES:
Almonds | Baking chocolate | Citrus pith

Smoky cools to a sandy-some addition. A bit of baking spice pulls up the rear of primaries from a rather sparse middling. Some toasted earth sits nondescriptly around thatta way, as well. Underbelly is more of that earth with slight mineral & dried meaty attachments. Some anise flits hither&thither. Lesser-so, molasses. 

Fairly a straight-forward cuppa featuring nuances over complexities but not much of either. That isn't to say it's boring -- it is not -- I'm just unsure how it isn't. It's actually rather poorly delineated and lacking in much finish. Yet still, it's a strangely drinkable brew. Not one thing great but all things good? A utility infielder? Not quite, as it becomes a bit watery.

Still, drinkable as the day is long & ain't they all these days? Visually, it looks very much like coffee in my cup. Smells like it too. Unspectacularly easy. Easy. This is the coffee you get at that one place you go all the time, where the staff is so pleasant you overlook the burnt toast. That & maybe a hooker with a heart of gold, java-style.

FINAL GRADE: B
A 90-100 B 80-89 C 70-79 D 60-69 F 0-59

::: very :::

Thursday, April 9, 2020

Batdorf & Bronson Coffee Roasters Burundi Gahahe in REDUX Review

“Have you Kaplowitz’d to-day?”

Batdorf & Bronson
Burundi Gahahe

ORIGIN: Kayanza, Burundi
VARIETAL: Red Bourbon

PROCESS: Natural & fully washed
BREW METHOD: Moka Pot
INTENSITY: Medium-Full

The reasoning behind this redux is a switch from French Press to Moka Pot brewing. The original FP review can be read at: https://bit.ly/2VlrAuc This 2d will not reference that 1t. You should read it anyway. It is superbly written.

NOTES:
Chocolate | Merlot | Figs

Sits in the cup looking all B I G & brawny. Greasy. Semi-gloss sheen. Brick reddish around the rim. Smells of sweet composted earth. Wine. "Are we there yet?" That's a better audio joke. Sips big as it looks. Front-loaded. A punch in the mouth, say. Flavor country & you get there via space rocket. Merlot & oak barrels, figs, & center square of brownie -- 

-- all play well off of one-another & also have lovely individual depths. Secondaries are a p/lush earth -- a potting soil, rich. This is backed by baking spices & a tobacco vibe, a ligero leaf which is there on the long finish. A half-tick of salt meets it there with the chocolate, figs. Merlot is further up; gone by then. Hit & run. Underneath it all is more earthiness & a darkly vegetal umami triggering. Lip-smacking. 

Juicy. Complex. Nuanced, each af. Hard-hitting & exciting. It's like a get in, get out bank heist. A first-round heavyweight KO. A real wham, bam, thank ya ma'am of a cuppa. Couple more things -- exquisite structure; it seemingly nonchalantly holds up a lot of weight against falling broadly on the tongue. Also, Batdorf & Bronson is serving up some of the very best coffees I've had of late. Kudos.

FINAL GRADE: A
A 90-100 B 80-89 C 70-79 D 60-69 F 0-59

::: very :::

Wednesday, April 8, 2020

Tuesday, April 7, 2020

Eldritch Coffee Roasters The Dagon Blend in Review

“Have you Kaplowitz’d to-day?”

Eldritch Coffee Roasters
The Dagon Blend

ORIGIN: Blend
VARIETAL: --

PROCESS: --
BREW METHOD: French Press

INTENSITY: Medium-Full

WEBSITE: www.eldritchcoffee.net

NOTES:
Black walnut | Black Pepper | Charred oak

Sits dark in the cup. Glossy. No high/low-lights. Dense but there's the lively sheen. Aroma is quite charcoaly. Scorcy w/ a rubbery-tick. Bold to the point of brash, say. Taste? Sure. Charred, scorch, charcoaly. Sinewy. Wiry. Black walnut still in its shell. Black pepper still in its corn? (Peppercorn.) & a charred oak which is quite interesting...

That hyper-focused oak is seasoned before being a charred thing. Dryly exhibiting elements of anise, dark chocolate, pumpernickel. This woodsiness roots on a plank in the profile's middlings. It structures the whole thing very, very well. Staunchly-so. Complexities therein, lots -- still, too firm and rigid to allow many nuances. Any nuances. All is quite fleeting, scrubbed clean.

Underbelly is umami injections of soy sauce & patent leather. This, riddled with dried potting soil. Dry. My main gripe is the lack of lip-smacking juiciness. Yours might be the scorch noted. Some may just prefer a swift kick in the ass, unglamorously. For them, there is this cuppa, suprememly-so.

FINAL GRADE: B
A 90-100 B 80-89 C 70-79 D 60-69 F 0-59

::: very :::

Monday, April 6, 2020

Kaplowitz Radio. EP170 "Poison & Lava"

"Have you Kaplowitz'd to-day?"



The air is poison & the floor is lava... but don't be afraid. I read two reviews each of coffee, cigars. From my own Kaplowitz Media, natch.

More Kaplowitz Radio.: https://bit.ly/2VXZ3Nb

::: very :::

Sunday, April 5, 2020

Sugar Creek Coffee Roasters Panama Gesha in REDUX Review by Kaplowitz Media.

“Have you Kaplowitz’d to-day?”

Sugar Creek
Panama Gesha

ORIGIN: Panama
VARIETAL: Gesha

PROCESS: ?
BREW METHOD: French Press
Intensity: Med.-Full

WEBSITE: www.sugarcreekcoffee.com

The reasoning behind this redux is a switch from pour-over to French Press brewing. The original PO review can be read at: https://bit.ly/39I1Nld This 2d will not reference that 1t. You should read it anyway. It's superbly written.

NOTES:
German chocolate cake | Papaya | Hibiscus

Burgundy under-hues under what? A high-gloss finish. Moving past eye to nose: big dried fruits, tropical & candied. Really a hefty aroma. Sweet with a tick distant leathery spiciness, a mulling thing. Feels at once crisp & plush in the mouth. At once comfy & luxurious -- which really are two very different things.

The German chocolate cake is not a German invention. It is a product of America -- USA USA USA -- which features pecans, coconut, & often maraschino cherries. Check all them boxes, here. This seems to explode from the dark hidey earthen nethers of the profile then clear out its top. Papaya is the palate lead of those dried stuffs from the nose. Hibiscus carries a lilt of toasted salt.

Middlings are the aforementioned travel-trails of the earth/chocolate. Some wood is there, some peppery bits. Excellently, those stiffer notes supply structure, delineations. This allows for complexities galore & they ain't just about the chocolate. They're everywhere... as are nuances, deeply-so. Warm & robust & also gently welcoming. Brilliant but not a showy sort.

FINAL GRADE: A+
A 90-100 B 80-89 C 70-79 D 60-69 F 0-59

::: very :::

Saturday, April 4, 2020

Kaplowitz Media. Coffee Weekly Recapitulation Volume V

"Have you Kaplowitz'd to-day?"

[titles are links]

BLOG


PODCAST


VLOG

Check out the #KM YouTube: [link redacted] & NOW: "Kaplowitz To-Day" a daily 10min. vlog which is set to run the length of the COVID-19 shelter in place.

EDIT: Kaplowitz Television. will be placed on an open-ended hiatus effective immediately. The Kaplowitz Radio Postshow & Kaplowitz To-day programs will move to podcast formats while retaining their scheduling & formats otherwise. Please visit Kaplowitz Radio. for more info: https://bit.ly/39FAPL6


NEWS
Stay abreast of KM: https://bit.ly/2TNVJBA

Weekly Recapitulation index: https://bit.ly/3al9vCN

::: very :::

Thursday, April 2, 2020

Batdorf & Bronson Coffee Roasters Single Origin Java Jampit Estate in REDUX Review by Kaplowitz Media.

“Have you Kaplowitz’d to-day?”

Batdorf & Bronson
Java Jampit Estate

ORIGIN: Indonesia
VARIETAL: Typica, Ateng, Jember

PROCESS: Fully washed
BREW METHOD: Moka Pot

WEBSITE: www.batdorfcoffee.com

The reasoning behind this redux is a switch from pour-over to Moka Pot brewing. The original PO review can be read at: https://bit.ly/2wNqrDL This 2d will not reference that 1t. You should read it anyway. It's superbly written.

NOTES:
Chocolate | Earth

Quite vegetal savory. Lush nigh viscous. Wet. Trees, not wood. Composted shaded earth. OK. Sits densely dark in the cup w/ a slight semi-gloss top. Aroma is faraway rainforest & someone's up a tree baking brownies there. She doesn't shave. Anywhere. Oh my. Chocolate on the palate is almost a fudge...

... a corner brownie piece. It's also where a predominant amount of complexities take place. A salted glimpse then savory SAVORY, vegetal as mentioned. Almond extract is a rare liquidy bracing, a neat-o structure. Its sole job of delineation is separating earth from chocolate. It does. Earth sees fewer attachments but does undergo nifty transitions as the cup cools, evolves --

It begins very focused... forestation, stiff-stalked flora, & nutshell (black walnut). Then easies languidly into molasses, ripe vegetation, somewhat of a fungal lilt. Dark but airy yet still fleshed out fully. Well rounded. The whole profile is brimming, cornucopia style. Well-balanced horn of plenty. Finishes with a sweet-savory umami long-legged drool-inducing almost salacious scrumptiousness. 

& yes, I do feel as though my new word of the day app is paying off already. thx

FINAL GRADE: A-
A 90-100 B 80-89 C 70-79 D 60-69 F 0-59

::: very :::

Wednesday, April 1, 2020

Paper Tiger Coffee Roasters Ethiopian Guji in Review by Kaplowitz Media.

“Have you Kaplowitz’d to-day?”

Paper Tiger
Ethiopian Guji

ORIGIN: Ethiopia
VARIETAL: --

PROCESS: Natural
BREW METHOD: Pour-over

INTENSITY: Mild

WEBSITE: papertigercoffee.com

NOTES:
Red Grapefruit | Balsa wood | Orange pekoe tea

Crisp via citrus, smoky by way of thin wood, & slightly astringent on account of the tea lilt. Lots going on in the feels/delivery. As far as flavors, middlings include a sinewy savoriness attached to the balsa up-top & also to salted caramel, thinly & nearer-by. Thin patent leather. Far-away & back-loaded blueberry tartly comes in at the outs then into finish.

Underneath is tamped potting soil w/ a tick chalky mineral accompaniment, fleetingly. Lots going on bears reiterating. Complex af. Lightly nuanced but muchly... not deeply rooted but many a root. Balance skews a tick toward sour & could use more earthiness or bitterness. Perhaps bitter earth. A dark chocolate compost heap sounds divine.

I digress. I digress & then end where I should have begun // Sits only somewhat dark in the cup. Peachy rim, peachy under-hue. Glossy finish. Aroma shows earth, a leathery hint of baking spices. Touch of wild berries -- YOU DON'T KNOW WHAT THEY'RE GONNA DO -- but I know what I'll do. Finish this quite interesting nigh avant-garde cuppa.

WATCH:
My (P)review of this offering HERE.

FINAL GRADE: B+
A 90-100 B 80-89 C 70-79 D 60-69 F 0-59