Kostverlorenvaart

I frequently search for this 2014 video if I chat with a fellow coffee enthusiast about frothing milk for coffee so now that I found it again, I include it here for easier reference:

Last month I Received a kg of Bolivian beans roasted by Foundry roasters in Sheffield. It was a very light roast from possibly a daringly fermented natural. As an espresso it was a hard one to brew well. After a longer rest it did okay on filter but I gave the remaining bag to Tije de Jong who post-roasted the beans from Tonino # 112 to #92 and then, in espresso, it was FANTASTIC. The long fermentation is now tamed to a boozy beverage, like sipping a fine cognac and covered with a creamy milk froth it’s virtually an Irish Coffee sensation... YouTube version: https://www.youtube.com/watch?v=YRIyZYAgE9c

Thanks! https://www.facebook.com/whitelabelcoffeeroasters/ gave me this Gesha when Eva Bifet Tomas was over there for a barista training. Shared it with Bob Geffen who has all the filter equipment this special bean deserves: "Tasted vey good! Quite clean and sweet."