I’ve learned that putting my nose into a wine glass can make me feel excited (or even nervous) about the future. As I recently discovered, sticking my nose into a large mug can also bring about the same emotions.
When I first smelt the freshly brewed coffee of Gregory Gourdet, winner of a James Beard Award, I didn’t expect to smell vanilla, star anise, and cinnamon. I was surprised to discover that the coffee wasn’t any ordinary coffee. It was a special treat that honored Haiti’s contribution to coffee production.
Haiti has always been known for its coffee exports. In the 18th century, nearly half the world’s beans were produced in Haiti, mostly by enslaved Africans. The coffee industry played a major role in the Haitian Revolution, which led to the end of French colonialism and the creation of the first Black Republic in 1804.
Gourdet and Portland’s Deadstock Coffee teamed up to create the blend that will be served at Kann after meals. Each cup contains a combination of single-origin Blue Mountain beans from Haiti, along with a stunning mix of spices. Gourdet shares one of its most memorable dining experiences across the U.S. by shipping pre-ground Kann coffee bags. This is both a gift for those who can’t get a reservation and a preview for guests who aren’t able to get one yet.
You can use a French Press or automatic drip coffee maker. Gourdet says that Kann coffee is also good as a rub for meats and vegetables. I haven’t tried this yet, but I will in the future. This coffee is especially good with macadamia and oat milk, both of which are high in fat. They balance out the dark roast.
Gourdet explains that, given the cultural importance of coffee in Haiti, it is a great honor and privilege to bring this history to homes across the country. “I am thrilled to offer a sample of the Kann experience for those who have not yet made it to Haiti.”
