Malabar Gold Supreme by the Josuma Coffee Company Highly Recommended by Whom You Know! We are Pleased to Kick off Coverage of The Josuma Coffee Company
Malabar Gold Supreme Premium European Espresso from the Josuma Coffee Company in San Fransisco is the best of the best! Malabar Gold Supreme is modeled after the European espresso. Similar to the Italian espresso with a roasting style between those of Northern and Central Italy, Malabar Gold Supreme is rich, luxurious and simply delicious. First introduced in 1996, Malabar Gold is sweet, smooth and has lots of body. This espresso has no bitterness (not even a little bit) which I really appreciate. Many American espresso contain five to nine different types of beans. This serves no real purpose except for marketing. Malabar Gold Supreme normally has only three to four types of beans in it. The crema (insoluble oils in ground coffee are emulsified) is the most important indicator of a well made espresso. The crema of Malabar Gold Supreme lasts for well over twenty minutes! In addition to the outstanding crema, Malabar Gold Supreme uses the lowest acid coffee in the world (Monsooned Malabar-AA Super Grade), is light roasted (to preserve the special features of the beans and is roasted only after the order is received (and ships the same day). For lovers of espresso, it can't get any better than Malabar Gold Supreme!
Having spent a lot of time in Europe including living for two summers in Italy, I learned to love European Espresso. Not only is great for sipping on the street and people watching, but it is a great pick-me up after a huge meal. Now you experience it every day in the comforts of your own home. One of the best blends I have tried is Malabar Gold Supreme from Josuma Coffee Company. It is like rich deliciousness going down one sip at a time. This is one of the least bitter espressos I have ever had. No metallic taste or bitterness even enters the equations. Just opening the bag and smelling the exquisite aroma awakened all of my senses. Interesting to me was the fact that coffee beans need to develop their flavor after roasted. And they taste best 10 days to two weeks after roasting. So enjoy this European tradition!
My favorite weekend treat is an espresso. I typically go to the coffee shop down the street because mine never turn out very well or the espresso coffee I buy doesn't compare. I am always willing to try out different espresso coffee brands to see if I can find one that matches my favorite treat. When I tried the Josuma Malabar Gold Supreme, I was hooked. I've never tasted a coffee so much like an espresso before. Even it's reddish-brown color reminded me of what I should be drinking. I loved that it has low acidity. Some other espresso coffee's I've tried have given me heartburn. I'm so excited that I have found a coffee that has embodied an espresso. I can now enjoy my favorite treat every day instead of the weekends. I know of a few other people who will be just as excited to learn this as I was. I know the next time I am ready to purchase coffee, I will be including the Josuma Malabar Gold Supreme for myself and a few friends.
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Engineered by a nuclear physicist using Direct Trade coffee beans, this premium espresso blend produces a well-balanced shot that is sweet and syrupy, with little bitterness. Coffee aficionados will also note that Malabar Gold® delivers none of the sour citruys notes typically associated with other popular espressos.
"Producing a top-notch espresso blend requires not just high quality beans but an understanding of which high quality beans to use," remarked Dr Joseph John, President and founder of Josuma Coffee Company of Menlo Park, CA.
The look, feel, and taste of Malabar Gold® is unlike much of what is passed off as "espresso" by many coffee purveyors. Experience Malabar Gold®, and you'll never again settle for drinking- or serving- bitter, watery espresso.
Long a cult favorite among home espresso connoisseurs, a growing number of independent coffee houses have adopted Malabar Gold® as their primary espresso blend. With a significant footprint in the West and Midwest, the Silicon Valley-based Josuma Coffee Company is now gradually expanding its customer base into the Northeast and Mid-Atlantic states.
“An overwhelming majority, 90 to 95 per cent, of all espresso made and sold in North America, whether it is consumed straight as espresso or used in milk based beverages, such as lattes and cappuccinos, is not espresso at all. It is ordinary coffee, although made with expensive espresso machines, “ according to Dr. John.
In the espresso extraction process, water-soluble substances are dissolved from ground coffee, just as in the case of regular coffee brewing. “In addition,” Dr. John went on to explain, “For espresso, insoluble oils in ground coffee must be emulsified and it results in forming the crema. These oils markedly alter properties of the beverages in terms of its mouth feel, density, viscosity, wetting power, and foam forming ability. These oils also change all the flavor properties. An outstanding espresso blend thus consists of high quality, low acid beans with a lot of oils in them. And, they must be roasted to retain those oils in the beans, till they are ground and readied for espresso extraction.”
Josuma Coffee Company, founded in 1992, is an importer, distributor, and roaster of specialty coffees. As an importer, Josuma is best known as the premier source for top quality coffees from India. As a roaster, Josuma is known for its expertise on the art and science of espresso as well as for Malabar Gold® Supreme, its flagship espresso blend.
