Review: Brown Coffee Co. Candy Factory (San Antonio, Texas)

I’m long overdue in checking out Brown Coffee Company, as they’re pretty well known in Texas and nationwide. Interesting name, isn’t it… I have no clue why the founder(s) chose the name Brown (perhaps it’s the last name of one of the people that started the company?), but in my head, I always think of the name choice as a slightly tongue-in-cheek choice. Imagine a home roaster serving a dinner guest coffee.

Guest: Wow, this coffee is so good! What kind of coffee is it?
Roaster: It’s brown.
Guest: Ha ha. Fine, then don’t tell me!

When I visited the website, I saw they had a particular blend called Candy Factory that changes seasonally, and it sounded delicious, so despite the high price tag ($25/12 oz), I went for it. This evidently is not a coffee they roast to order, as I placed my order on May 29 and I got a bag that was marked roasted May 24. Shipping took a bit longer than expected, so I wasn’t able to open the bag until June 6 (day 14 after roasting). This is a bit later than I’m used to, but I don’t think the coffee suffered for it.

Whole bean: Full of a really creamy, bright, fragrant scent. Wow. Lots of personality here!

V60: I made this with a 3:10 extraction time, and it was a really interesting cup. Deliciously sweet, with flavors of hibiscus and tangerine, with a lovely powdery finish.

AeroPress: Very bright, verging on sour. I was puckering my mouth drinking this. Strong like a lemon drop. Once I added a little additional water to the coffee, it tamed the flavor some, though it was still lively and bright. Who needs orange juice when you’ve got this eye-opener around?

Chemex: Super fragrant and juicy cup that tasted of orange and vanilla.

French press: This was an aberration – it was the most savory cup, almost to the point of being salty! Thick, full-bodied coffee that tasted juicy and rather plush, if that makes sense.

Summary: This coffee is expensive, but if you enjoy bright, fruit-forward, lively flavors, you’ll really love this coffee. I like it best in the pourover methods (V60 and Chemex), with the V60 winning my vote for the lovely complexity.

From the roaster: Dried fruits and boozy fruit jam.

Brown Coffee Co. Candy Factory

Review conducted 14 days post-roast.

Review: Eiland Coffee Roasters Ethiopia Sidamo Ardi (Richardson, Texas)

This past Sunday was the first annual Dallas Coffee Day, and by all accounts it was a smashing success. What a great event! Eight fantastic Dallas-area coffee roasters gathered to celebrate their shared collective passion for craft coffee and the steady elevation of coffee culture in Dallas/Fort Worth. There was such a friendly and welcoming vibe to the whole event. I suppose it’s not surprising that a large room of caffeinated people would be in a good mood, but there really was a terrific convivial feel to the whole day.

The featured roasters were (in alphabetical order):
Ascension Coffee Roasters
Avoca Coffee Roasters
Cultivar Coffee
Eiland Coffee Roasters
Noble Coyote Coffee Roasters
Novel Coffee Roasters
Oak Cliff Coffee Roasters
Tweed Coffee Roasters

I’ve been lucky enough to sample coffee from all of these roasters in some capacity (and I’ve even reviewed a number of them on the blog), EXCEPT for Eiland (same pronounciation as “island”), which is ironic since of all the roasters on this list, they are the closest to my house. Eiland (like all of the other roasters present) had small bags (8 oz) available for sale, so I bought this one after asking the helpful associate which he would recommend if I was just buying ONE bag.

Whole bean: Notes of berry and cocoa. There was a nice depth to this aroma. Ground, I smelled buttery richness. I’m already liking this.

French press: Mostly cocoa flavors with some toasty characteristics. Smooths a bit as it cools. Bold, strong flavor. As it sat, I got a rich, buttery mouthfeel in the cup.

Chemex: Yum. Smooth as silk!! This brew had less cocoa and more berry character but it was not overly fruity or tart. I was surprised at the rich mouthfeel in the cup considering the rather thick Chemex filter. Again, as the coffee cooled, I tasted and felt butter on the palate. Decadently delicious.

AeroPress: I drank this as a concentrate and felt it was pretty strong but pleasant. There was a slight tannic presence but it had a nice cocoa note and brightness of strawberry. More butter on the finish! I’m sensing a theme here.

V60: Bright, sharp scent to this cup, with a toasty, nutty flavor. Very little fruit in this cup but once again, in time I tasted a beautifully buttery finish.

Summary: Of the natural-processed Ethiopians I’ve tried thus far, this particular crop has some of the most emphasis on cocoa/chocolate flavors that I’ve encountered. Since I like berry brightness, I enjoyed the Chemex version of this most, but even that batch wouldn’t be a coffee I would classify as fruity or heavy in berry flavor. This coffee is good for people that like deep chocolaty flavors and buttery richness in their brew. Approachable, comforting, and delicious, with just a little hint of interesting character that keeps you thinking about drinking more!

From the roaster: Jam, cinnamon, cocoa nibs, buttery, medium body, strawberry-like acidity, natural (dry) process

Eiland Coffee Roasters Ethiopia Sidamo Ardi Natural Process