Email sign up
Follow me on TwitterMy Tweets
Tag Archives: Thailand
Later, I will talk about my experiences using coffee in my visual art projects and writing. For example, one of my books contains a chapter about coffee. For now, I will simply say that creating my own brand of coffee would combine several longtime interests, including, ultimately, AR. (Presentations about AR at HK Poly. A post about AR and Coffee) This post is about my first cupping experience, which occurred on May 12, 2018, at Once Cafe in Chiang Rai, Thailand. I had discovered Once the day before the testing, by accident. Lucky! The barista was Neung (Matorose Plengsai). She is deeply connected with coffee. Her husband is involved with the production of organic foods, including coffee: at one point he made his own roaster. Neung supervised the creation of Once Coffee, the signature of her cafe. In the course of discussing Once Coffee, it was agreed that I could bring some to Hong Kong, for a tasting event I am planning. Here is my description of Once Coffee: Made from Peaberry beans, Once is light-hearted and slightly fruity, yet powerful-- an excellent choice for lattes and cappuccinos. Organically grown, processed and roasted on a single estate in northern Thailand, Once is a blend of roasts: medium and dark. The blend is constantly monitored and adjusted to maintain Once’s signature flavor. Once treats the people it is involved with fairly. Let the cupping begin! Once was cupped in the afternoon. The cupping for Steve’s Wild Coffee (the name for now, anyway) started at 8:30 AM. Besides Neung, we were fortunate to have Boss (Pattapong Valuvanarak), who manages a restaurant called Kafe Journal. We had three types of Steve’s Wild Coffee (SWC). The beans are Arabica: a medium roast, a dark roast and a mix of 80% medium and 20% dark. Like most coffees, the dark roast and the 80/20 mixture will work well with lattes and cappuccinos. No surprises there. The medium roast was judged to be very suitable for simple, hot coffees. Again, no surprises. What follows are notes on what I learned, observed and thought about. I am a fresh arrival into this part of the coffee world. Also, the wild coffee is almost completely undocumented. So, we were in the rare position of being able to respond to what we were tasting with very few preconceived ideas. I should state that wild coffee is a new venture by a company with over forty years experience producing high grade organic teas. It is not a secret who they are, and I will later identify them, especially on all packaging. They are now applying for a USDA organic certificate. So... the cupping! Neung opened the medium roast, and Boss spread some beans out on a plate. He picked something up, showed it to Neung and they laughed. “Elephant ears”, he said. Elephant ears are shells of beans that are empty. I looked, and yes, the shell of an empty coffee bean looks just like the ears of an elephant. Boss showed me another bean that had a tiny hole in it. “An insect ate some.” I made a mental note to find out why this was bad. Psychologically, perhaps it is not good, but in terms of the coffee making process, why is it bad? There was no insect, of course. I wonder if, by eating the coffee bean, the insect allowed air into the heart of the fruit. This would mean oxygen being added into the fruit’s “manufacturing process”. Perhaps this is the reason for the rejection. The coffee is roasted, which kills bacteria and other micro-organisms. Simply, I must learn more about insects eating coffee beans. Is it a cosmetic issue, or something more? No fungus was detected and the other beans which were rejected were chipped, a common fault. But again I wonder if this is cosmetic or something more serious. Could it be that the chipping results in the bean drying out in that area and losing flavor? (PART 2 is here) An Instagram post of the cupping.
Regarding the retireinchiangrai performance.
What began at the Abby Hotel in Ipoh, Malaysia as a kind of durational art piece has become a form of portraiture for hotels. With the Abby Hotel piece, the goal was to create content for 72 continuous hours, mainly with Facebook Live. Next was a sixty hour project at Symphony Suites, also in Ipoh. Christmas, Penang, 24 hour documentation of food.Then in Bangkok, there was a near continuous three day marathon at La Rivetta.
My latest mix of photography, historical research and interviews/oral history is partially documented at this website: https://retireinchiangrai.wordpress.com/2018/04/29/chiang-rai-transportation/
The intention is to use photography for personal expression, rather than commercial documentation, as well as to create a vocabulary of procedures that allow for spontaneous internet experiences. Plus, the experiences will become a chapter in An Alphabet of Spikes, one of the two books I am currently writing.
In short, we did a lot of stuff and put it online to see what happens in both the art world and the world of people who want to retire in Thailand.
Harvested by hand in northern Thailand.
As the beans are harvested in the wild, there cannot be a "single estate" labeling. However, the beans are all harvested at nearly the same time in the same area. They are all roasted within the same time period.
The supervising producer has over 40 years experience with organic teas. Though this is a new venture, they have invested three years in research, education, training and the finest equipment, including a laboratory and a Giesen roaster. Education and training are the foundations of this enterprise.
The beans are harvested, then stored(aged) 8-12 months before roasting.
The supervising producer has extensive experience with international shipping, customs and regulations.
If you love coffee, sell coffee, are a coffee roaster and/or distributor and want to know more, please get in touch. For a long time I have thought of producing my own line of teas and coffees, and this may be it!