We are currently brewing Santa Cruz Dark. This classic blend is strong and at the same time flavorful. We paired it with treats from Arizmendi Bakery and a Filipino dessert called cassava cake.
We went to Santa Cruz for a day trip about 3 weeks ago. We had coffee at Santa Cruz Coffee Roasting before driving back to the city. In that process, Mijo and I decided to get half pound bags of the coffee we sampled since we were about to run out of coffee at home.
We started brewing this Santa Cruz Dark last week. This coffee is a dark French Roast and it is a blend of Central and South American and Indonesian coffees. The aroma of coffee fills the kitchen as soon as I opened the bag.
The coffee is oily and very dark.
Half a pound only fills half of our coffee mill.
The first time, we paired the coffee with this home made Filipino dessert called Cassava Cake. My aunt Madeliene made it. At first I found the taste of the coffee very strong. I used our normal serving of four tablespoons for two cups of water. The second time, I decreased the ration to three servings of coffee to 2 cups of water. The strength decreased but so did the taste.
I noticed our grinder is set to fine, we use fine to make espresso. Next thing I did was changed the grind setting to medium and then went back to our normal 4:2 ratio.
Finally, we got it right! Strength and flavor are both present in this perfect cup of coffee.
We paired the coffee with shorbreads and a cookie from Arizmendi Bakery. The pairing was superb.