Coffee. It’s something that fuels our day. It is something that sits in front of us during visits from friends and we need a break from the computer someone says “shall I make a coffee?” Unfortunately when we really like something we get easily dissatisfied with it. If we like something it is investigated, analysed, dissected and improved on. We now have an espresso maker with steam latte frother and a filter machine so there could be a coffee ready whenever we want one. So it isn’t just a jar of what’s on special in the Co-Op for us. We want exotic and interesting coffees. Ones that come in a packet not a jar. That’s tricky when we live on Skye and our choice of coffee is limited by what the Co-Op stocks. There is little satisfaction in standing in the aisle pondering the choice of the strength three, homogenised, blended, market tested, packaged to be appealing and reduced in price just because we love you coffee instead of the strength 2 breakfast blend that was specially created just for you we had last week while getting in the way of the person wanting to get at the tinned soup opposite. I can feel fun and enjoyment slowly but surely trickle away like the water in a sink clogged with the contents of last night’s cafetiere.
Not anymore. We have the Isle of Skye Coffee Roastery. Craig Steele from Lower Breakish has opened an artisan roasted gourmet coffee shop. Doesn’t that sound good? It is the perfect destination for our supermarket jaded hot beverage palate.
Now we have a coffee shop on the island, (just, in fact. It’s beside the bridge) that besides roasting its own beans can offer expert advice to people like us who want to waffle pretentiously – but knowledgeably – about their coffee. Craig really knows his coffee and dispenses a mean latte.
We can go in and have a cup of something nice while discussing the merits of a particular roast from a particular estate from a particular country. Do we want a bean harvested from a higher altitude and therefore roasted for longer or a lighter roasted lower altitude bean? Hmmm, decisions…
Behind the scenes Craig roasts his beans.
Now we can have an El Salvadoran single estate bean roast in our filter machine creating a wonderful smell in our kitchen while we bore guests by asking if they too can detect the hints of apricots and peaches amongst the silky sweet caramel tones of this medium bodied brew (I do like all the outlandish adjectives that are used to describe food and drink. The adjective I haven’t heard yet is “devious.” I would definitely want to taste a devious coffee.)