The Potential Corporate

A editorial review from The Potential Corporate

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Nicole Fang, the Potential Corporate, has a serious love affair with coffee. She truly believes in the “transformative quality” of the sacred bean, and finding herself in the all too familiar position of growing mountains of brewing equipment. We sent her some beans to see what she thinks, and she’s shared with us some beautiful imagery and words about her relationship with coffee.

Nicole says, “it’s more than the caffeine that titillates the soul for me. As much as I deny being a coffee snob, I still do exhibit certain traits shy of evangelism. Like the inability to understand the levels of functionality non-coffee people are able to dedicate themselves to for one – witchcraft must surely be involved.

Even though everyone has their own routines before they face the day and may require a pick-me-up once in a while; there seems to be an inexplicable demand on some level dedicated to this ritualistic event only found at the bottom of a mug.

And it’s one of those things that many coffee wankers like myself feel entitled to comment about in many cases. We judge the F out of the aforementioned usually due to our innate curiosity and exude hyperbolic exclaims of shock when replied with a negative on joe (because who really has the time to maintain a caffeine/sugar/carb/happiness free life?). For me coffee feels like the post harp solo jitters you get from a Joanna Newson performance and a powerful ballad from Demi Lovato singing on top of a mountain all rolled into one, like eternal spring. That rush of positive emotion that might as well be like Felis Felixis. Or Amortentia, I won’t judge how you describe it.

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Nicaraguan Organic Coffee 

I could sniff the organic Nicaraguan beans all day, does that count as a daily tradition? (Recommendations to drink this particular blend as a machine long black for that high level energy Flula Borg is known for; and if you are a serial coffee whiffer like yours truly, keep a nose out for those toast and stone fruit notes, along with that Nutty aftertaste that doesn’t turn sour in the best way possible. 10/10 would recommend with a peanut butter and jelly sandwich). Coffee cone that with a coarser grind if you want your brew to be something I can only describe as “heavenly”.

Il Caramello Coffee Blend

The caramel and cocoa notes found in full-bodied moka pot brews like my buddy II Caramello over here (tasty as a long black or espresso) fantastically compliments milk even if you’re the Luke Skywalker/ Jon Snow of coffees.

Read her full post on her blog, the Potential Corporate.

Ryadan Jeavons

by Ryadan Jeavons

Ryd is a passionate coffee educator who started his career in 2000 as a barista. Having seen the coffee industry develop over the years and how much there is to learn about coffee still, his personal mission has become a role as the conduit between the industry and the consumer. He is passionate about educating the public on all the wonderful things we are learning about this golden liquid drink.

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