The Proust Questionnaire was popularized by French novelist and essayist, Marcel Proust, near the end of the nineteenth century. The questionnaire, which developed as a sort of parlor game, was thought by Proust to reveal one’s true nature.

You may already be familiar with the term extraction in coffee. Essentially, it’s used to describe the removal of flavoring material from roasted coffee that is dissolved into water. Things that can be dissolved into water are referred to as water soluble, and roasted coffee is about 30% water soluble (the remaining 70% is mostly cellular fiber and other insoluble compounds). Still with me? The hard part is almost out of the way.

Research into taste preferences over the years suggests that we like to drink coffee that contains 18-22% of the water-soluble flavoring material available in coffee. If we extract less than that, then we have some of what we like, but not enough to create a balanced, tasty brew. This is what we call under-extraction. Under-extracted coffees generally taste grassy, sour, lacking in sweetness or even peanut-like. This is because acids in coffee are really easy to extract, so they come out first while other compounds that help sweeten the cup take more energy.

On the other end, over-extracted coffee has everything we want in the brew, but then also things that we don’t want. This undesirable flavoring material pollutes the finished brew. Coffees that are over-extracted (i.e., include more than 22% of available water-soluble compounds) generally taste harsh, bitter and drying (astringent).

If you’re super motivated and have some cash to spare, you could purchase some tools to help calculate the extraction percentage of your coffee. Or you can put your taste buds to use and practice drinking your coffee with some extra thought and consideration. Does your brew taste sour and devoid of sweetness? Is it harsh and bitter? You’re basically an expert taster now! But if you’ve read this far you’re ready to get to the final point – what do I dooooooo about any of this?

Put simply, if you think your coffee is over-extracted, try making your grind coarser. This reduces the available surface area and allows less flavoring material to be extracted. Additionally, you can lower your brewing temperature, so long as you’re staying between 195-205 degrees. Hotter water extracts more readily than less-hot water. Similarly, if you suspect your coffee is under-extracted, just do the opposite! A finer grind will increase surface area and make it easier for flavoring material to be dissolved in your brew. And hotter water will increase the rate of extraction.

Have a coffee or tea question? Send an e-mail to info@mammothespresso.com. 

The story of coffee in Rwanda is remarkable. In the wake of a genocide that decimated Africa’s most densely populated country and left nearly a million people dead, Rwanda’s rebuilding effort included a heavy investment in coffee production. Today, coffee is Rwanda’s primary export. And in a nation still healing from tragedy, many inspiring stories have emerged.

Ejo Heza, which means “a beautiful tomorrow” is a prime example of the resilience of Rwanda. Ejo Heza began in 2010 with a vision of bringing a community together. It is an all-women’s cooperative located in the Rutsiro District of Western Rwanda, near Lake Kivu. Here, some 400 women work together to produce Bourbon-derived varieties. Their efforts have resulted in a stunning coffee that sings with peach nectar, lilac and milk chocolate sweetness.

I share this story because it’s inspiring, and serves as a reminder that, when we drink coffee, we are connected to the remarkable lives of people around the world.

Photo via our friends and roasters at Madcap Coffee Co.

Quite literally! There’s a special pride I have in growth from within. It’s such a natural, organic thing that feels good and blends right in with the culture of the business. Casey, a very talented barista who’s been with us for more than 2 years now, has been focusing her energy on launching our baking program, which we’re happy to say is now live. Many of you have already had some of the baked goods she’s prepared, but I welcome you to come by and explore our new menu.

Our focus is small-batch, handmade pastries that feature the best ingredients available through local farms and suppliers. We’re incorporating traceable whole-grain flours and local farmers’ market produce in a combination of straight dough and naturally leavened pastries. Everything is made right here in the shop – and like everything we do – with love, care and attention to detail.

The story of coffee in Rwanda is remarkable. In the wake of a genocide that decimated Africa’s most densely populated country and left nearly a million people dead, Rwanda’s rebuilding effort included a heavy investment in coffee production. Today, coffee is Rwanda’s primary export. And in a nation still healing from tragedy, many inspiring stories have emerged.

Ejo Heza, which means “a beautiful tomorrow” is a prime example of the resilience of Rwanda. Ejo Heza began in 2010 with a vision of bringing a community together. It is an all-women’s cooperative located in the Rutsiro District of Western Rwanda, near Lake Kivu. Here, some 400 women work together to produce Bourbon-derived varieties. Their efforts have resulted in a stunning coffee that sings with peach nectar, lilac and milk chocolate sweetness.

I share this story because it’s inspiring, and serves as a reminder that, when we drink coffee, we are connected to the remarkable lives of people around the world.

The holidays are upon us, so Mammoth Espresso is hosting a very special pop up on Sunday, December 16. Come by and check out a selection of apparel, merchandise, photography and other gifts produced by New Orleans’ makers and artists. The shop opens at 7 am, and the holiday pop up will run from 9am until 3 pm.

Pontcha Surf Club

Pontcha Surf Club is a New Orleans surf brand and purveyor of Louisiana surf culture, offering clothing and other small goods. They’ve got a great selection of surf apparel – including shirts, hats, zines, stickers and postcards – and are available to talk about Louisiana surfing if you’d like to learn more.

@pontchasurf
http://pontcha.com

Michael Tucker Photography

Michael Tucker is a New Orleans-based photographer who explores the inherent beauty of New Orleans’ neighborhood landscapes and everyday objects. He’ll have a selection of prints available for purchase. You can view a sample of his work below, or check him out on Instagram for more photos.

@mchltcker
http://mchltcker.com

Gavin Jones Art

Gavin Jones is a self-taught artist born and raised in New Orleans, and whose work can be seen hanging in Jack Rose and the Ace Hotel Rooftop Bar, among other installments. He’ll have a selection of smaller productions available for purchase. Here’s a small sample of his work, but also check out his instagram for more.

@gavin_jones_art

Mammoth Espresso

It’s our shop, so we can’t call this part a “pop up,” but we are discounting all Mammoth apparel and merchandise on Sunday, December 16. Browse a selection of t-shirts, tank tops, mugs, candles and tote bags, and take 10% off the regular price.

@mammothespresso

It’s Party time, ya’ll. We’re so stoked to share this new coffee with you from Madcap Coffee. Party is a rotating selection of excellent natural processed coffees coming from areas throughout Southern Ethiopia. The coffee under this label will change, but 1) will always be a natural processed coffee from this region, and 2) will be, like, so amazing.

For the unfamiliar, natural processed coffees are made by drying the coffee seeds with the coffee cherry (the fruit part) still intact. This imparts certain characteristics in the coffee, typically expressed as a syrupy body and big fruit notes. This is a bit different than washed process coffees (i.e., the majority of what we carry), in which the coffee cherry and surrounding mucilage is completely removed before drying.

Southern Ethiopia is a magical place where natural coffees really shine. The high elevations and dry climate, combined with rare heirloom varieties produce coffee with a wildly juicy, exciting, fruit-forward complexion. The first rendition of Party comes from the Boji Washing Station in Kore, Kochere. The coffee was grown by landowners who grow and harvest small volumes sitting around 1900 meters above sea level.

Come see what the fuss is about. It’s time to Party!

Gloria Rodriguez is a 4th generation farmer based in the breezy, cool region of Apaneca, El Salvador. She runs a family business in true collaboration with her children, Maria-Jose, Roberto and son-in-law, Luis. Throughout the years, the Rodriguez family have produce some of the most beautiful and unique coffees in El Salvador. El Porvenir, the farm of the Rodriguez family, sits lower in elevation than many prized producers, though the area features a special terroir with cool nights and constant wind. Care and detail are placed into the process all along the way to deliver absolutely stunning coffees from this area.

We are proud to feature four outstanding coffees from the Rodriguez family on our current menu. They come to us from our roasting partners at Madcap Coffee. 

Elefante Viejo and Elefante Nuevo

About a decade ago, several mysterious coffee trees were discovered on the farm of the Rodriguez family in Apaneca, El Salvador. The origin of the trees was unclear, but it was determined that the trees were a natural mutation that beared some resemblance to the neighboring Bourbon and Typica varieties grown on the farm. There were some clear distinctions, however. The fruit from the new trees was twice as dense, much larger and contained up to five times more juice than other varieties! The new variety was aptly named Elefante for its unusual and large size.

The Rodriguez Family harvested a small separation of the new trees to see how the profile may be different. The result was one of the juiciest and most interesting coffees they had encountered. The Elefante Viejo is a separation of these few original trees that grow at about 1400 meters above sea level on the Rodriguez farm. This coffee is laced with lavender floral notes, deep dark fruit juiciness and cocoa, with a spice complexity on the finish.

Upon tasting the first harvest of this coffee, the Rodriguez family began collecting seeds from the original trees and planted a new plot at the highest peak of their land at around 1700 meters. Last year, this plot began producing its first fruits. This Elefante Nuevo is a separation of this first cultivation of “new vine” Elefante. The coffee presents youthfully, in contrast with Viejo, holding superb acidity, white tea, dried flowers and delicate, soft fruits throughout.

Pacamara, La Gloria

Pacamara is a hybrid coffee variety that was first produced in El Salvador some 50 years ago. This hybrid is a combination of the Pacas and Maragogipe varieties, and produces a seed that is large with low density. Pacamara is known for its intense acidity and wild complexity. While the variety is prized throughout El Salvador, the coffee produced by the Rodriguez family is in a league of its own. Grown at 1550 meters, this Pacamara is filled with bright lemon, fuzzy peach, pound cake and lemongrass. The coffee is grown on a separate plot of land named La Gloria, honoring to the matriarch of this farming family, Gloria Rodriguez.

El Porvenir

El Porvenir, which translates to “The Future” or “Things to Come,” is the name of the coffee farm in Apaneca, El Salvador, run by the Rodriguez family. This coffee is a blend of Bourbon and Typica varieties, which predominate the area. Drinking El Porvenir is a familiar and comforting experience, featuring notes of rich brownie, sweet citrus, blackberry and maple syrup.

We’ve got a killer lineup of signature drinks available for a limited time. Stop by for a creative taste of four new beverages designed to thrill, chill and delight your taste buds!

Street Heart

Head to toe dressed in black and packing a doubleshot of espresso, the Street Heart proves that looks can be deceiving. A dab of activated charcoal gives this drink its trademark black color, while lavender syrup lingers just beneath the surface.

The Handshake

Put ‘er there, pal! We’re making old fashioned, friendly-ass milkshakes. A heaping scoop of house-made chocolate ice cream is greeted by a wallop of espresso (four shots, oh my word), all hand shaken into a deliciously frothy, iced cold Handshake. Served in a stainless tumbler with an old-timey straw.

Peach Shrub

Dating back to 17th Century England, a shrub uses vinegar to preserve fruit. The fruit is then used to produce a flavored syrup with a vinegar tinge, which can be used in soft drinks or cocktails. We’ve made our house-shrub with peaches and basil, and serve it in a glass of sparkling water for a sweet and tangy refreshment.

Metairie Mule

Our own twist on the classic Moscow Mule, the Metairie Mule features a tall glass of ginger beer topped with a doubleshot of espresso, house-made lime syrup and a lime and rosemary garnish. The result is a pleasantly spiced and uber-refreshing beverage.

We’re very pleased with the latest release of our collaboration project with our roaster, Madcap Coffee. Throughout the year we release exceptional coffees that help tell the story of seasonality and quality. The latest release of our Mammoth Collaboration label (version 4.0) features two brilliant coffees perfectly suited for summer. Mammoth Collab 4.0 includes a washed Ethiopia coffee from Kochere, as well as a natural process Ethiopia coffee from Guji.

This latest release pairs the big berry flavors and creamy body of the Guji natural processed coffee, with the tea-like character and vibrancy of the Kochere washed process coffee. The result is a versatile blend that exhibits everything we like in a summer coffee. Perfect as hot coffee, a refreshing iced-coffee or a burst of berry flavor as espresso.

For a full list of our coffees, check here.