The Baltimore café introduces coffee and tea pairings, and weekly coffee cuppings.
Baltimore, U.S.A. 2012-09-21 — /travelprnews.com/ — With the new generation of artisanal roasters and enthusiastic baristas, coffee culture across the country has been dramatically changing, especially in Baltimore. The city has seen an influx of artisan coffee shops over the past year, and at the forefront of the movement sits LAMILL COFFEE, located in Four Seasons Hotel Baltimore.
One of the most interesting things about the coffee culture trend is that the focus of artisan coffee houses goes beyond offering the highest-quality beans and an expertly brewed cup of joe, especially at LAMILL. LAMILL COFFEE, which opened in November 2011 in Harbor East, has augmented the experience with a new, carefully crafted lunch menu that pairs with its delicious, unique coffee and tea offerings.
Coffee beans, much like wine grapes, are each unique in character and some would be surprised to learn that they can distinctly alter the flavour of a dish if paired correctly (or incorrectly) with one’s fare. Each blend at LAMILL COFFEE has a very particular flavour profile, as the team has well-trained palates and goes through great lengths to source each and every farmer and hand-select the beans they use in each of their roasts. As an example, LAMILL’s founder, Craig Min, finds most Ethiopian coffee to be lemony, so the team scoured and sourced beans that are bit sweeter from a certain region in Ethiopia that customarily lets the coffee cherries fully ripen. Their Colombian source is at a high altitude in the Narino region, giving the coffee a fruity complexity and a wine-like finish.
The LAMILL COFFEE team’s expertise lies within custom roasted beans, and now, with the launch of the new lunch menu, the team is offering their expertise to best advise as to which coffee and tea pairs best with each dish.
For more coffee education, every Saturday starting at 9:00 am, coffee drinkers are invited to join the LAMILL COFFEE team of “Master Tasters” for an informal “coffee cupping.” Coffee cuppings are similar to a wine tasting where guests have the opportunity to observe the taste and aromas and learn more about the flavour profiles of their coffee – from the body (the texture or “mouth-feel,” such as oiliness) to acidity, sweetness, flavour, and even the aftertaste. Since coffee beans reveal flavours from the region where they were grown, Master Tasters and cuppers can try to identify the coffee’s origin, even so far as the specific hill or farm where it’s grown. The coffee cuppings are complimentary and held weekly, rain or shine.
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LAMILL COFFEE at Four Seasons Hotel Baltimore is Creating a Buzz in Charm City