The full idiom is: the early bird gets the worm but the second mouse gets the cheese. I like that. I like that because it is averse to grinding culture. Success takes hard work, certainly, but it does not need to consume you and take away your joy. Working hard can happen in less time than most people think. Work hard every day, little by little. Sleep in if you want to, slack off. Play video games and enjoy a good book. Enjoy going out for a coffee with someone you enjoy. But put the work in, everyday. Little by little. Soon you will see your creation come to be. I digressā¦no I donāt.
Second Mouse is the second blend on the Strange Bird Coffee lineup. Half of the blend is a smooth and balanced coffee from Brazil and the other half is a balanced and mildly citric coffee from Colombia. Together they synergized to a perfect cup of coffee: peanut butter, smooth bakers chocolate and a sweet and mildly tangy citrus. This is the coffee you want everyday, every morning.Ā
I love a balanced, non-intrusive coffee. A coffee that reminds you of home or your childhood or a lovely memory of days past. SM is meant to be a rift on the perfect diner coffee. Sitting in a booth with your friends or family (for me this was Bobās Big Boy in Toluca Lake) for breakfast or after a night out dancing in Hollywood. Something simple, yet obviously special and elevated. Sometimes it takes a sensory moment to sweep you back to a past moment in time (think Ratatouille).
As I developed the blend offerings for Strange Bird Coffee, I knew I wanted a solid lineup of approachable coffees. Second Mouse picks up where Wealtha Avenue left off, giving a bit more complexity and introducing a much more dynamic coffee.
I roast Second Mouse using the more modern approach omniroasting. Omniroasting is when a coffee is roasted with the intention to be brewed anyway you prefer, from espresso to drip to french press to moka pot. Specialty coffee made omniroasting popular because most specialty coffee roasters want to roast their coffee to share the innate flavor profile of the beans so you can taste the coffee's terroir and experience it fully. You see, most espresso roasts are traditionally very dark and so are house blends. One of the reasons these coffees are roasted so dark is to accommodate coffee that just isnāt high quality. Also, it is because coffee becomes more soluble when you roast it darker, allowing for quick brew times on espresso and an old school home coffee brewer (thinkĀ Mr. Coffee). I digressā¦no I donāt.
Anyway, I hope you will give Second Mouse a try and if you do, please let me know what you think.
<3 Stephen