To say that the baristas behind Barismo.com are coffee fanatics is a little bit of an understatement. For example, Ben Chen, an engineer by day, actually bought his own coffee-bean roaster in Taiwan, and then started making modifications to it (drilling extra holes so flames could lick the beans directly; hooking it up to a computer to better monitor roasting conditions). So when Bostonist went to a Barismo coffee tasting (or “cupping”) last week at Bloc 11 in Union Square, we prepared our palates for something a little more elevating than the standard Dunkie’s regular.
We were not disappointed. We tasted some amazing coffees, some local (like those from coffee legend George Howell’s Terroir of Acton and Atomic Café of Beverly and Marblehead) and some not so local (4Arts Zero-Defect Coffees from Taiwan). We also learned some home-brewing tips and techniques that made us a little ashamed of our Mr. Coffee.
Photo of Barismo contributors Ben Chen (with vac pot) and Ben Kaminsky by Lisa Scanlon
Among the Atomic coffees we tried, our favorite was the Colombia Hato Viejo, a fantastic coffee with sweet, caramely overtones. The coffee is a Cup of Excellence winner… the most esteemed award given out for top coffees. If you can’t get out to Beverly or Marblehead, you can try this one during the next week at Simon’s Coffee Shop in Porter Square—it’s currently available as a guest offering.
The highlight of the evening, though, was tasting the Panama Esmeralda Geisha roasted by 4Arts. The Geisha was prepared in a vac pot, a crazy, mad-scientist technique that’s just so fun to watch. (And even better to taste.) Go here to watch Ben Chen and his vac pot in action. The Panama Esmeralda Geisha is famous for fetching the astronomical amount of $130/lb., unroasted, at auction. “It’s the smell that people go nuts over,” says Jaime van Schyndel of Barismo; it’s got a lovely jasmine-like aroma. But what really impressed us is how good it tasted even when cold—orangey and slightly sweet. That’s when really good coffees show their stripes, the Barismo folks told us. Don’t even think about putting sugar or cream in a coffee like this.
“I know a lot of people think we’re insane,” says Ben Chen. “Until you taste [the coffee]. The proof is in the cup.” Indeed. Barismo is planning on holding an event in late January when Simon Hsieh of 4Arts Zero Defects Coffees will be in town—Bostonist will be waiting.
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