Coffe expert Bill Walsh finds a nice cup in Deep Cello’s High Jump Blend.
By Bill Walsh
Of all the sports I played throughout my life, Track & Field was my favorite. As a javelin thrower and shot putter, I would get to spend nice spring days chucking objects around a field with little pressure other then to make sure my throws were comparable to the upcoming competition (cutthroat, huh?).
But if you were to ask me which events were the toughest amidst the old Olympic events, I always thought anything that involved flinging yourself into the air was pretty bold. Pole vault definitely scared the skittles out of me (I’m big and uncoordinated; let me just use a skinny stick to launch my weight over a 9 foot wall) and long jump seemed risky (jump as far as you can and land on your tailbone). The only one that looked fun and worth the risk was the high jump.
But even though I never got to try the high jump in the field, I was able to taste Deep Cello’s High Jump blend in my mug. A light roast sent out to me to review, I dove into it via the three infusion methods of drip, siphon and french press.
The drip threw out subtle notes of milk chocolate, butter, wheat toast, peanuts, honey, cranberry and cinnamon amidst a medium body. A tasty infusion with a variety of flavors.
The french press was a little different, with notes of pie crust, milk chocolate, vanilla, clove and cranberry jumping out amidst a medium body.
The siphon polished off with an smooth infusion of milk chocolate, wheat toast, cranberry, peanut, honey and bran within a medium-bodied brew.
Overall, I found the coffee to be tasty with lots of flavor, though the potency was not as strong as I would have liked and the flavors a little too piquant. Nonetheless, still a good coffee; try the High Jump if you’re looking for a decent light-roasted blend.