On the last day of 2013, I wanted to share the coffees I thought were outstanding this last year. I had a lot of coffee this year. Some was great, some was pretty bad. Still each cup I sipped was an adventure in coffee tasting.
One of the highlights of the year was encountering JJ Coffee Roasters at CoffeeCon -
http://javarunnerscoffeejourney.blogspot.com/2013/05/home-roasting-with-jj-coffee-roasters.html
Jim and Jon gave me a Colombian which at the time I said, "I smelled a nice smokey aroma. I felt, and Mark agreed, that there was a mocha flavor to it." It had a dark cherry taste, which Colombian coffee should have.
Dark Matter Coffee - Earlybird is a coffee we got from Dark Matter Coffee. For me Dark Matter Coffee emerged as the coffee find of the year.
The Earlybird is a combination of Sulawesi and El Salvadorian coffees, with a velvety smoothness to it. Since this coffee, I have had their Unicorn Blood, and their November Rain coffees. These roasters have it dialed in, and are making great coffee.
I Have A Bean- I Have A Bean could easily be the charity coffee of the year, but it is so much more than that. Pete Leonard founded the company to do two things: 1) Roast amazing coffee, 2) give convicted felons a second chance. He has done this in spades.
Pete sent me an Ethiopia Yirgacheffe Adato FTO which was terrific. This coffee has a very good tea-like flavor to it, and has nut, malt and honey notes in it. Loved this coffee.
Honorable Mention
Bee Coffee Roasters - the Indianapolis roaster is doing something special in the Circle City. They are creating not only excellent coffee, but are turning a Starbucks/Dunkin Donuts town, into specialty roaster city. This year they opened a downtown Indianapolis location, and are poised to elevate the coffee quality in this city. BJ and Andy are 110% dedicated to roasting amazing coffee, and in time, they will catch on, and be THE coffee for Indianapolis.
Their Central American coffees have been particularly note worthy. They are giving them a really nice medium roast, and have yet to have a bad cup of coffee.
2013 comes to an end, and so does the first year of my coffee journey. 2014 looks to be more another great coffee year. I hope you will continue to follow my journey.
Charlie
Tuesday, December 31, 2013
Sunday, December 29, 2013
The Journey This Week
I am off to Chicago this week, and one of the things I am going to do, is visit, and try new coffee places, as well as re-visit old favorites. Some of the places I will be:
Halfwit Coffee
Bow Truss Coffee
Metropolis Coffee
Dark Matter Coffee
Inteligentsia
If I find some more, I will check them out. This is going to be fun.
Charlie
Halfwit Coffee
Bow Truss Coffee
Metropolis Coffee
Dark Matter Coffee
Inteligentsia
If I find some more, I will check them out. This is going to be fun.
Charlie
Thursday, December 19, 2013
3 Coffee Myths
There are things we do with coffee, which shame on us, ruins a perfectly good cup of coffee. I wanted to touch on a few of the myths. Trust me, your coffee will thank you, and your palette will thank you.
Myth #1: Freezing coffee - I've touched on this before. This was what my folks did with the Kroger brand coffee we had when I was a kid. As soon as the bag was opened, it would go in the freezer. Also all ground coffees headed into the freezers, and felt like a brick when we took them out.
Because roasted beans are porous, they take in all the moistures in the freezer. Also...that old chicken in the freezer? Any of those odors get sucked up into the beans. Mmmmm....yummy.
You should make sure the beans are in an airtight container, and away from the light. Try to only keep a few days of beans on supply. Remember, coffee is best when it is as fresh as possible.
Myth #2: Coffee beans in the bulk bins at the store are the best. Well not exactly. Yes, they are better than Dunkin Donuts coffee(what isn't), but oxygen gets into those bins - especially when the absent minded customer leaves the bins open. Also, all the oils in those beans mix through the bin, and can make the coffee rancid. ICK!
Myth #3: French Press is the best way to make coffee. Well I know many of us think so. At least better than the Mr. Coffee sitting on the counter. Here is a tidbit I got from a health blogger, coffee not gone through a more regular filtering process is high in cafestol. That is a compound which raises blood levels of LDL - the BAD cholesterol. Now are you drinking enough to do some damage? Most of us...no. It's still something to ponder though.
Charlie
Myth #1: Freezing coffee - I've touched on this before. This was what my folks did with the Kroger brand coffee we had when I was a kid. As soon as the bag was opened, it would go in the freezer. Also all ground coffees headed into the freezers, and felt like a brick when we took them out.
Because roasted beans are porous, they take in all the moistures in the freezer. Also...that old chicken in the freezer? Any of those odors get sucked up into the beans. Mmmmm....yummy.
You should make sure the beans are in an airtight container, and away from the light. Try to only keep a few days of beans on supply. Remember, coffee is best when it is as fresh as possible.
Myth #2: Coffee beans in the bulk bins at the store are the best. Well not exactly. Yes, they are better than Dunkin Donuts coffee(what isn't), but oxygen gets into those bins - especially when the absent minded customer leaves the bins open. Also, all the oils in those beans mix through the bin, and can make the coffee rancid. ICK!
Myth #3: French Press is the best way to make coffee. Well I know many of us think so. At least better than the Mr. Coffee sitting on the counter. Here is a tidbit I got from a health blogger, coffee not gone through a more regular filtering process is high in cafestol. That is a compound which raises blood levels of LDL - the BAD cholesterol. Now are you drinking enough to do some damage? Most of us...no. It's still something to ponder though.
Charlie
Monday, December 16, 2013
Coffee of Late
Our Breville is not working properly. We seem to have a leak at the bottom of the machine. As a result, we have been making our morning coffee with the French Press. To be honest the French Press does two things for us.
First it saves on coffee. We tend not to waste coffee when making it in the French Press. Sometimes we make a pot of coffee, and then toss out the left over. Not so with the press. We make just enough to drink, and then we clean the beaker and are done.
Second, and more importantly, it tastes better. There is a stronger, fresher taste to the French Press than the Breville. I still would like our coffee maker to work, but it is good to know we have a terrific back up.
Charlie
First it saves on coffee. We tend not to waste coffee when making it in the French Press. Sometimes we make a pot of coffee, and then toss out the left over. Not so with the press. We make just enough to drink, and then we clean the beaker and are done.
Second, and more importantly, it tastes better. There is a stronger, fresher taste to the French Press than the Breville. I still would like our coffee maker to work, but it is good to know we have a terrific back up.
Charlie
Sunday, December 15, 2013
Tips
Yesterday we were at a local eatery(name withheld to protect the not so innocent). The waitress was horrible. She was never pleasant. The food my partner ordered was undercooked, so when he sent it back, the food she brought back looked burnt. Then there was the scowl on her face. I get it though, she may have had a bad day, or was in a grumpy mood, or was just being herself. Every day I work with the public. Do I have my less than stellar days? I do, but I always put my best face on for the public, because they deserve good service.
When I went to pay the bill, my partner told me to leave .75 as a tip. I did. The cashier said, ".75?" I nodded, "Yeah, the service was pretty bad." She laughed. As we walked out, we heard her giggling, and telling others about the low tip. Note to self....do not go back to that restaurant.
How does this relate to coffee? Baristas work very hard, do not get a ton of money, so tips are key to their income. Now before you think I am going to tell you to tip at all costs - I'm not. Tips to me are earned, they are NEVER a given, nor are they intended to be. A tip is a reward for good service.
In a coffee house, here is how I tip. If I ordered a coffee, and all the person did was pour a spigot of coffee into a cup - no tip. I know, heartless, but really nothing extraordinary has been done. If the coffee is more involved, like a french press or Chemex, I tip. This is more labor intensive, and I can actually talk to the barista. Espresso drinks get a tip, because again, there is a skill and labor involved. If the barista has been extra nice....a lithe extra tip-wise.
Tips for me start at 10%. I hear you all yelling about it, but that is my base. Again, tips are earned, you want a better tip, you provide the better service.
A big faux pas, and this has happened to me, if the server or barista mentions a tip or the tip jar....no tip. I think that's rude. I see the jar. I don't need to be pointed to it. I also don't need to be told, "Hey don't forget to tip us." My response to that should have been, "Why did you do something amazing?" If I did that though, I would be that asshole guy. Come to think of it, I bet there's a certain server from yesterday who already thinks that.
Charlie
When I went to pay the bill, my partner told me to leave .75 as a tip. I did. The cashier said, ".75?" I nodded, "Yeah, the service was pretty bad." She laughed. As we walked out, we heard her giggling, and telling others about the low tip. Note to self....do not go back to that restaurant.
How does this relate to coffee? Baristas work very hard, do not get a ton of money, so tips are key to their income. Now before you think I am going to tell you to tip at all costs - I'm not. Tips to me are earned, they are NEVER a given, nor are they intended to be. A tip is a reward for good service.
In a coffee house, here is how I tip. If I ordered a coffee, and all the person did was pour a spigot of coffee into a cup - no tip. I know, heartless, but really nothing extraordinary has been done. If the coffee is more involved, like a french press or Chemex, I tip. This is more labor intensive, and I can actually talk to the barista. Espresso drinks get a tip, because again, there is a skill and labor involved. If the barista has been extra nice....a lithe extra tip-wise.
Tips for me start at 10%. I hear you all yelling about it, but that is my base. Again, tips are earned, you want a better tip, you provide the better service.
A big faux pas, and this has happened to me, if the server or barista mentions a tip or the tip jar....no tip. I think that's rude. I see the jar. I don't need to be pointed to it. I also don't need to be told, "Hey don't forget to tip us." My response to that should have been, "Why did you do something amazing?" If I did that though, I would be that asshole guy. Come to think of it, I bet there's a certain server from yesterday who already thinks that.
Charlie
Thursday, December 12, 2013
Gourmet Coffee?
I am usually dubious when an eatery claims to have gourmet coffee. Restaurants usually pay little attention to their coffee. Afterall, they want you to eat and leave, so the next folks can come in and sit and have some food.
What I don't like though is when a well established restaurant uses a good coffee company, and doesn't know how to make coffee. Every now and then my friend George tells me about how he has had Intelligentsia Coffee at a restaurant, and it was bad. I believe it was bad, because it has happened to me.
Let's say you have a wonderful dinner at well known restaurant, and now it's time for dessert and coffee. I typically am excited to see a coffee company I know mentioned on the menu, or by the server. Then I have the coffee, and I wonder, "What the Hell happened?"
What happened is you didn't get the coffee at its source. Let's say you go to your local fine coffee house. Those people are trained to understand the coffee they roast, how to properly brew it, and serve it.
When you go to the fancy restaurant, they have put ground versions of the fine coffee into a brewer, let it brew, and then it sits there. As coffee sits, the oils get all separated, and the wonderful taste that was there at the initial point of brewing is gone. What's left is a mere shell of what the coffee should taste like.
If this kind of coffee were a musical, it would be the Carrie Underwood "Sound of Music" and not the Julie Andrews version.
If you know all of this going into dessert, then the expectations are a bit lower. Better yet, after dinner, go to the local coffee house, and have a nice cup of java with a pastry from there. You'll have a better coffee experience.
Charlie
What I don't like though is when a well established restaurant uses a good coffee company, and doesn't know how to make coffee. Every now and then my friend George tells me about how he has had Intelligentsia Coffee at a restaurant, and it was bad. I believe it was bad, because it has happened to me.
Let's say you have a wonderful dinner at well known restaurant, and now it's time for dessert and coffee. I typically am excited to see a coffee company I know mentioned on the menu, or by the server. Then I have the coffee, and I wonder, "What the Hell happened?"
What happened is you didn't get the coffee at its source. Let's say you go to your local fine coffee house. Those people are trained to understand the coffee they roast, how to properly brew it, and serve it.
When you go to the fancy restaurant, they have put ground versions of the fine coffee into a brewer, let it brew, and then it sits there. As coffee sits, the oils get all separated, and the wonderful taste that was there at the initial point of brewing is gone. What's left is a mere shell of what the coffee should taste like.
If this kind of coffee were a musical, it would be the Carrie Underwood "Sound of Music" and not the Julie Andrews version.
If you know all of this going into dessert, then the expectations are a bit lower. Better yet, after dinner, go to the local coffee house, and have a nice cup of java with a pastry from there. You'll have a better coffee experience.
Charlie
Wednesday, December 11, 2013
Charge by Attitude
Today I was reading through some news stories, and I came across one which I think is an inspired idea. A cafe owner in France put up this sign in his store....
The nicer you are to the server, the lower your price. All you have to say is, "Hello, a coffee please," and you are charged less.
The cafe owner insists the sign is a joke, but I bet there is a barista or three, that wouldn't mind doing this.
Charlie
The nicer you are to the server, the lower your price. All you have to say is, "Hello, a coffee please," and you are charged less.
The cafe owner insists the sign is a joke, but I bet there is a barista or three, that wouldn't mind doing this.
Charlie
Monday, December 9, 2013
More Holiday Coffees
As I drink more coffee, and as the holidays approach, I want to talk about two more coffees which I am enjoying, which would make wonderful gifts to the coffee lovers in your life.
First up is Hullbaloo Holiday Blend by Metropolis Coffee. Yesterday I mentioned one of their usual blends as a gift idea. Today I talk about their special blend for this time of year. Hullabaloo is a blend of Central and South American coffees with Ethiopian coffee. The combination makes for a strong and absolutely delicious cup of coffee. This is something you would serve your guests at your holiday party. There is a strong cocoa flavor, without it being sweet. There is a definite nuttiness to it. www.metropoliscoffee for more info, and to order a pound.
My second recommendation is Ethiopia Yirgacheffe Gelena Abaya Natural from I Have a Bean Coffee. I wrote on the mission of this coffee company earlier in the year. They strive to help those coming out of prison with a job and a purpose, all while roasting excellent coffee. Their founder and master roaster Pete Leonard is dedicated to more than a mission, he wants to roast the very best coffee.
Their Yirgacheffe is very tea like. It's a very smooth cup of coffee, without feeling too mellow. This is the kind of coffee you might want in the afternoon. Just enough to get you through the day, but not feeling like you are wired. If you need to discover a great coffee, and a great coffee roaster, I recommend I Have a Bean.
To order some coffee for the holidays go to www.ihaveabean.com
More holiday ideas to come.
Charlie
First up is Hullbaloo Holiday Blend by Metropolis Coffee. Yesterday I mentioned one of their usual blends as a gift idea. Today I talk about their special blend for this time of year. Hullabaloo is a blend of Central and South American coffees with Ethiopian coffee. The combination makes for a strong and absolutely delicious cup of coffee. This is something you would serve your guests at your holiday party. There is a strong cocoa flavor, without it being sweet. There is a definite nuttiness to it. www.metropoliscoffee for more info, and to order a pound.
My second recommendation is Ethiopia Yirgacheffe Gelena Abaya Natural from I Have a Bean Coffee. I wrote on the mission of this coffee company earlier in the year. They strive to help those coming out of prison with a job and a purpose, all while roasting excellent coffee. Their founder and master roaster Pete Leonard is dedicated to more than a mission, he wants to roast the very best coffee.
Their Yirgacheffe is very tea like. It's a very smooth cup of coffee, without feeling too mellow. This is the kind of coffee you might want in the afternoon. Just enough to get you through the day, but not feeling like you are wired. If you need to discover a great coffee, and a great coffee roaster, I recommend I Have a Bean.
To order some coffee for the holidays go to www.ihaveabean.com
More holiday ideas to come.
Charlie
Sunday, December 8, 2013
Back in Time for the Holidays
There are times the world gets in the way from what you want to do. That has been the last few months of my life, so if anyone out there is still reading this blog, I apologize. I am back, I have things to talk about, and am going to be more diligent in my blogging. Just in time for Christmas!
Today I want to talk about some coffees which I think are great gifts for people for Christmas, and one that isn't.
Dark Matter Coffee: Warm November Rain - This is a wonderful blend, I got try drink a few weeks ago, and it has stayed with me. If a coffee can be strong and mellow at the same time this is it. There is a smoky attitude to this coffee I like a lot! Dark Matter says there is dark chocolate and hints of grapefruit in it. No doubt this contributes to strong and mellowness I experienced. This is a limited coffee.... www.darkmattercoffee.com to order some.
Metropolis Coffee: La Cordillera Blend FTO. This is a coffee I am sure I have written about before, if not, shame on me. This is not a limited or special blend, but this is a special coffee for Metropolis. The roasters tell you that there is pecan and toffee hints in this rich cup of coffee. Oh yes, but I detect an almost maple aftertaste. This is a coffee you want with a nice Christmas breakfast. Pass the bacon please! This is one of my all time favorites from Metropolis, and you should try it too. www.metropoliscoffee.com .
Starbucks: Christmas Blend. This is the one I will encourage you not to give people this year. In the past I have enjoyed the Christmas Blend, but not this year. As is Starbucks stock and trade, they roast a little too long. Sometimes they can get away with it, other times...not so much. This is not a great coffee. Heck, it isn't even a good coffee. It's decent, but don't your loved ones deserve more than a decent cup? What bothers me most about it, is the stale taste. It tastes like they roasted it in May, and it's coming out now. Some of you may ask, is it fair to compare a small batch roaster to a mega roaster like Starbucks? My blog....so yes.
To be fair, I have had the Christmas Blend in Starbucks, and it tastes better than what I am buying and drinking at home. Who knows maybe they have the fresher beans.
Over the coming days, I will highlight some other great gift ideas.
Good to be back....I missed you.
Charlie
Today I want to talk about some coffees which I think are great gifts for people for Christmas, and one that isn't.
Dark Matter Coffee: Warm November Rain - This is a wonderful blend, I got try drink a few weeks ago, and it has stayed with me. If a coffee can be strong and mellow at the same time this is it. There is a smoky attitude to this coffee I like a lot! Dark Matter says there is dark chocolate and hints of grapefruit in it. No doubt this contributes to strong and mellowness I experienced. This is a limited coffee.... www.darkmattercoffee.com to order some.
Metropolis Coffee: La Cordillera Blend FTO. This is a coffee I am sure I have written about before, if not, shame on me. This is not a limited or special blend, but this is a special coffee for Metropolis. The roasters tell you that there is pecan and toffee hints in this rich cup of coffee. Oh yes, but I detect an almost maple aftertaste. This is a coffee you want with a nice Christmas breakfast. Pass the bacon please! This is one of my all time favorites from Metropolis, and you should try it too. www.metropoliscoffee.com .
Starbucks: Christmas Blend. This is the one I will encourage you not to give people this year. In the past I have enjoyed the Christmas Blend, but not this year. As is Starbucks stock and trade, they roast a little too long. Sometimes they can get away with it, other times...not so much. This is not a great coffee. Heck, it isn't even a good coffee. It's decent, but don't your loved ones deserve more than a decent cup? What bothers me most about it, is the stale taste. It tastes like they roasted it in May, and it's coming out now. Some of you may ask, is it fair to compare a small batch roaster to a mega roaster like Starbucks? My blog....so yes.
To be fair, I have had the Christmas Blend in Starbucks, and it tastes better than what I am buying and drinking at home. Who knows maybe they have the fresher beans.
Over the coming days, I will highlight some other great gift ideas.
Good to be back....I missed you.
Charlie
Monday, July 15, 2013
Welcome Back: Trader Joe's Limited Encounter
Yes, I am back to posting. I took a bit of a hiatus, but am ready to post some more. Hope everyone is doing well, and enjoying some good coffee.
This morning I headed to the local Trader Joe's to get some coffee. For store coffee, I think they are about the best around. Is it fresh? No, but I like what they have. As I was figuring out which beans to select, a store employee asked me if I had questions about the coffee. I told her I was just trying to figure out which to get, but I was good.
She decided to tell me about the Tanzanian Peaberry, which I've had, and it's tasty. She pointed out it's a limited edition, which is why it's on sale(I smirked inside). They had a Nicaraguan coffee I hadn't tried, and I asked her about that. "Well it's ok if you like ok coffee, but the Peaberry is great because it's limited," she said.
She proceeded to tell me what a peaberry is. She explained to me that when they open up the coffee, there are little peas, which makes it a better coffee. Just so I was clear, and to be a bit snarky, I said, "You don't mean peas like green peas?" "No, those are vegetable peas, these are coffee peas, and they're limited." Ah....I see. I got the peaberry, and as usual like it. It's limited you know(of course they have it every week in the store, so there may be a different definition of what limited is).
Next, I headed to the register. The guy was very nice, as he was sipping his coffee and ringing me up. He reminded me this was limited(I get it). He asked if I ever used a K-Cup. I told him my thoughts, and he nodded his head. He agreed that really good coffee would not be made like that. "What you really need to do, " he said, "is to spend the extra money, like pay a good $30 for a Mr. Coffee, that way you get good coffee."
I mean really what do you say to that. I told him he might like to try a french press. "Oh I have one," he said, "I just have to have a cup of coffee before I make it, because it takes so long to do the press thing." Oh and that coffee he likes to have prior to his french press? A Dunking Donuts K-Cup.
I said nothing more, but "Thanks" and off I went.
You know that Tanzanian Peaberry is good....and it's limited.
Charlie
This morning I headed to the local Trader Joe's to get some coffee. For store coffee, I think they are about the best around. Is it fresh? No, but I like what they have. As I was figuring out which beans to select, a store employee asked me if I had questions about the coffee. I told her I was just trying to figure out which to get, but I was good.
She decided to tell me about the Tanzanian Peaberry, which I've had, and it's tasty. She pointed out it's a limited edition, which is why it's on sale(I smirked inside). They had a Nicaraguan coffee I hadn't tried, and I asked her about that. "Well it's ok if you like ok coffee, but the Peaberry is great because it's limited," she said.
She proceeded to tell me what a peaberry is. She explained to me that when they open up the coffee, there are little peas, which makes it a better coffee. Just so I was clear, and to be a bit snarky, I said, "You don't mean peas like green peas?" "No, those are vegetable peas, these are coffee peas, and they're limited." Ah....I see. I got the peaberry, and as usual like it. It's limited you know(of course they have it every week in the store, so there may be a different definition of what limited is).
Next, I headed to the register. The guy was very nice, as he was sipping his coffee and ringing me up. He reminded me this was limited(I get it). He asked if I ever used a K-Cup. I told him my thoughts, and he nodded his head. He agreed that really good coffee would not be made like that. "What you really need to do, " he said, "is to spend the extra money, like pay a good $30 for a Mr. Coffee, that way you get good coffee."
I mean really what do you say to that. I told him he might like to try a french press. "Oh I have one," he said, "I just have to have a cup of coffee before I make it, because it takes so long to do the press thing." Oh and that coffee he likes to have prior to his french press? A Dunking Donuts K-Cup.
I said nothing more, but "Thanks" and off I went.
You know that Tanzanian Peaberry is good....and it's limited.
Charlie
Sunday, June 23, 2013
Coffee of the Day 6-23-2013
Greetings!
I haven't posted in a bit, but have been reading and enjoying coffee. Today I want to talk about Counter Culture's La Golondrina coffee. Counter Culture, based in Durham, NC is a leader in the specialty coffee business. Founded in 1995, Counter Culture prides itself on establishing direct relationships with the farmers, purchasing the coffee at a higher price than many other coffee companies.
La Golondrina is an organic coffee from Cauca region of Colombia. According to Counter Culture:
Our unique La Golondrina project, however, partners with Cauda's most talented, dedicated farmers to source only the best lots of each harvest, creating the most sublime Colombian coffee experience there is.
This is a washed process coffee, dried on patios and raised beds, for approximately 10 days. Counter Culture says this coffee "has notes of cherry and caramel and a hint of savoriness supporting La Golodrina's classic citrusy brightness."
So how did it fare with me? We first tried this in our drip coffee maker, than in the French Press. The French Press truly brings out the notes which Counter Culture wants you to experience. For the record, this was not a fresh coffee. I purchased it at Fresh Market, with a roasting date of March on it. Whatever process Counter Culture uses, the coffee did not taste old. Kudos to them for this. Yes, I got the cherry and caramel notes.
How strong was the coffee? As you know I go on the Cher Scale. Is it a love tap, or a Nicholas Cage "SnapOutOfIt" slap from "Moonstruck." This one wakes you up. I give it a pretty strong 8 out of 10 on the strength scale. This is a GOOD MORNING coffee.
I would imagine Counter Culture coffee is better fresher. Sadly, I am not near any of their places. Maybe one day....
This is a really good cup of coffee my friends. Find it and enjoy.
Charlie
Thursday, June 13, 2013
Break Glass in Case of Emergency
There is coffee out there that we keep JUST in case we have no coffee, or it's a couple days until pay day, or there is an emergency. It's Eight O'Clock Coffee. Yes, I know what I am saying. Yes, I know what it tastes like. Yes, it is whole bean. Sometimes you need a $5 bag of coffee in reserve, or all Hell breaks loose without coffee.
Who knows....maybe Chemex will make it taste better.
Charlie
Who knows....maybe Chemex will make it taste better.
Charlie
Tuesday, June 11, 2013
"Do You Know What Your Problem Is?"
Today was another learning day on the barista trail. Lattes, cappuccinos and other exotic drinks were on tap for me today. They key is the milk and how you froth it. For most drinks, if you want great smooth froth, whole milk is what you want. 2% is next best. Skim doesn't really froth well, but a lot of people want it.
As I was trying over and over again, a co-worker said, "Do you know what your problem is?" It became a joke, as we went on. My problem was not listening to the milk. Say what? You got to listen to the milk? Yes, yes, a thousand times yes.
Here's the thing, coffee making, no matter the science is still a sensory endeavor. As you brew it, you have to be aware of everything. I know, I know, we are used to putting coffee in a brewer, pressing start, and then - POW!!! COFFEE!!!
I not only have to listen to the milk, I have to look at the milk. You don't want a foamy pillow, you want the froth to be much smoother than that. Afterall how can you make latte art with pillowy foam?
Of course that was my next lesson. I have to say the hearts I attempted, looked more like wild onions. Maybe a new category of latte art???
A co-worker in my running life, went to Starbucks to get a latte. When he came back, I asked him how they made it. He told me they pressed the buttons, he heard the milk foam, and was handed a latte.
Here is what I did today. I poured and watched a pour over coffee, to be sure I was doing it correctly. I listened and watched the milk and the espresso so I could be sure I was making a great coffee drink. I tasted my test tries. Some I liked, others, not so much.
Using your senses makes the drink better....trust me.
Charlie
As I was trying over and over again, a co-worker said, "Do you know what your problem is?" It became a joke, as we went on. My problem was not listening to the milk. Say what? You got to listen to the milk? Yes, yes, a thousand times yes.
Here's the thing, coffee making, no matter the science is still a sensory endeavor. As you brew it, you have to be aware of everything. I know, I know, we are used to putting coffee in a brewer, pressing start, and then - POW!!! COFFEE!!!
I not only have to listen to the milk, I have to look at the milk. You don't want a foamy pillow, you want the froth to be much smoother than that. Afterall how can you make latte art with pillowy foam?
Of course that was my next lesson. I have to say the hearts I attempted, looked more like wild onions. Maybe a new category of latte art???
A co-worker in my running life, went to Starbucks to get a latte. When he came back, I asked him how they made it. He told me they pressed the buttons, he heard the milk foam, and was handed a latte.
Here is what I did today. I poured and watched a pour over coffee, to be sure I was doing it correctly. I listened and watched the milk and the espresso so I could be sure I was making a great coffee drink. I tasted my test tries. Some I liked, others, not so much.
Using your senses makes the drink better....trust me.
Charlie
Tuesday, June 4, 2013
Today's Cup of Coffee 6-4-2013
This morning's review is a bit different. As I mentioned yesterday, we baristas in training have been asked to brew coffee in various methods. This morning I took some of Bee Coffee Roasters Ethiopian, and brewed in the Chemex.
To let you know, I don't have a scale, so weighing the amount of beans to brew isn't an option. I did this by sight. I wanted to be sure I had enough coffee for Mark and me, but not to cause any issues in the brewing process. In the end, I still think I ground too much, be that as it may.
I also don't have a kettle or pouring kettle. I have a pot and a stove. I made sure not to boil the coffee. My sight gauge was based on what I had seen in the kettle at work. Tiny bubbles, but not boiling bubbles. You assume around 185-200 degrees.
Once I had everything set in the Chemex, I slowly added the water, first creating the dome, then as the process continued, making sure all the grounds were in water. I did a small stir to make sure the grounds were all getting wet. It takes about 4 minutes to do this process properly.
Typically I drink my coffee with Splenda and Soy Milk, but in an effort to duplicate what we will ask customers to do soon, I drank the first few sips just black. Ethiopian coffee is a lighter roast. Typically this is a mellower coffee. So no face slapping here.
What did I notice as I sipped? This coffee tastes like a darker, but mellow black tea. I don't find sweetness to it. Mark thought there was a hint of cocoa in it. I would see it would be a more bitter cocoa, than a chocolate flavor.
I prefer this coffee while it is hotter, rather than cooler. This is pretty much in line with how I feel when I drink tea. I think the initial flavors vanish as the coffee cools.
At some point I would like to try this in a French Press. For now I think the Chemex adds to the tea like quality of this coffee. If you get this coffee from Bee Coffee Roaster, I recommend a Chemex method over a drip method. With drip, you tend to let the coffee sit for a while. As I finish this cup, as I mentioned, I think the flavors change, and in a pot, sitting on the counter, oils separate, and the makeup of what makes that coffee good evolves. With some coffees, they go bitter the longer they sit. This one isn't bitter. It just tastes different.
Will be working on other coffees this week.
Charlie
I also don't have a kettle or pouring kettle. I have a pot and a stove. I made sure not to boil the coffee. My sight gauge was based on what I had seen in the kettle at work. Tiny bubbles, but not boiling bubbles. You assume around 185-200 degrees.
Once I had everything set in the Chemex, I slowly added the water, first creating the dome, then as the process continued, making sure all the grounds were in water. I did a small stir to make sure the grounds were all getting wet. It takes about 4 minutes to do this process properly.
Typically I drink my coffee with Splenda and Soy Milk, but in an effort to duplicate what we will ask customers to do soon, I drank the first few sips just black. Ethiopian coffee is a lighter roast. Typically this is a mellower coffee. So no face slapping here.
What did I notice as I sipped? This coffee tastes like a darker, but mellow black tea. I don't find sweetness to it. Mark thought there was a hint of cocoa in it. I would see it would be a more bitter cocoa, than a chocolate flavor.
I prefer this coffee while it is hotter, rather than cooler. This is pretty much in line with how I feel when I drink tea. I think the initial flavors vanish as the coffee cools.
At some point I would like to try this in a French Press. For now I think the Chemex adds to the tea like quality of this coffee. If you get this coffee from Bee Coffee Roaster, I recommend a Chemex method over a drip method. With drip, you tend to let the coffee sit for a while. As I finish this cup, as I mentioned, I think the flavors change, and in a pot, sitting on the counter, oils separate, and the makeup of what makes that coffee good evolves. With some coffees, they go bitter the longer they sit. This one isn't bitter. It just tastes different.
Will be working on other coffees this week.
Charlie
Monday, June 3, 2013
The Freedom to Create
It isn't often you get to be creative in a retail or restaurant environment. As I am learning the ins and outs of being a Barista, I have been challenged to try creative things with coffee. I was given a couple small bags of coffee, and was asked to try different brew methods, experiment, and report what I do, and how it tastes. In my other life as a runner guy, I don't get to use my creativity like that, so this is a terrific opportunity for me.
I can use Chemex, French Press, Drip, whatever I have at my disposal. I can attempt to create a bolder flavor, or a lighter flavor. Nothing was said about adding, or not adding anything to the coffee like cocca, or another ingrediant, but I might try it. This is how drinks are developed I believe.
As we Baristas In Training(BITs) are beginning to learn, the role we have is more than dispensing coffee or coffee drinks. We need to be able to educate our customers, make suggestions, off advice. You can't do anything like that until you get down and dirty with the coffee.
So the experimenting will begin this week. Should be a fun assignment.
Charlie
I can use Chemex, French Press, Drip, whatever I have at my disposal. I can attempt to create a bolder flavor, or a lighter flavor. Nothing was said about adding, or not adding anything to the coffee like cocca, or another ingrediant, but I might try it. This is how drinks are developed I believe.
As we Baristas In Training(BITs) are beginning to learn, the role we have is more than dispensing coffee or coffee drinks. We need to be able to educate our customers, make suggestions, off advice. You can't do anything like that until you get down and dirty with the coffee.
So the experimenting will begin this week. Should be a fun assignment.
Charlie
The Plight of Dark Roast
Over the last week, I have been reading articles about dark roast coffee. I think a good many of us were brought up with a French Roast coffee, and were told that was a good coffee. I mean come on, it's French, so why wouldn't it be good. Right? Well....
Dark roast, as I have been reading, hides a multitude of sins in some cases. You may have poorer quality beans. You may have some older beans. In some cases, you may have just roasted the coffee too much.
When you look at a dark roast, you will see the beans are shiny. This is the oils in the coffee coming out. If the beans are too shiny, that is a coffee which has been over roasted. My parents used to get beans like this all the time. For a long time I thought the pretty shiny beans were what you wanted. Not so.
Roasters today are playing with lighter and more medium roasts. Those seem to be the roasts which extract the most flavor out of a coffee. As always roasting is an art and science. You want a balance of sorts, but you want to play around to see if you can create something amazing.
My feeling is if the roast is too light, you have a blander coffee, of course this is going to be dependent on the type of coffee you are roasting. In an era of "blondes, mediums, and bolds," you want to have a coffee which is going to be more than palatable. You want it to make you feel good as you drink it.
Now if you like the dark roasts, terrific. I will encourage the dark roast lovers to expand their horizons, and see what something less roasted will do for you.
Charlie
Dark roast, as I have been reading, hides a multitude of sins in some cases. You may have poorer quality beans. You may have some older beans. In some cases, you may have just roasted the coffee too much.
When you look at a dark roast, you will see the beans are shiny. This is the oils in the coffee coming out. If the beans are too shiny, that is a coffee which has been over roasted. My parents used to get beans like this all the time. For a long time I thought the pretty shiny beans were what you wanted. Not so.
Roasters today are playing with lighter and more medium roasts. Those seem to be the roasts which extract the most flavor out of a coffee. As always roasting is an art and science. You want a balance of sorts, but you want to play around to see if you can create something amazing.
My feeling is if the roast is too light, you have a blander coffee, of course this is going to be dependent on the type of coffee you are roasting. In an era of "blondes, mediums, and bolds," you want to have a coffee which is going to be more than palatable. You want it to make you feel good as you drink it.
Now if you like the dark roasts, terrific. I will encourage the dark roast lovers to expand their horizons, and see what something less roasted will do for you.
Charlie
Saturday, June 1, 2013
Today's Cup of Coffee 6-1-2013
Hubbard and Cravens is an Indianapolis roaster, with locations throughout the area. I have been in their stores a few times for coffee, and have had their pour over of the day, which is usually pretty good. This time I brought some beans home to brew. I got a bag of Burundi Kavanza Bourbon. Bourbon coffee, for those who aren't aware, is a type of coffee from an arabica species. It is usually grown in altitudes of 3200 ft - 6500ft.
Hubbard and Cravens describes this coffee as "a clean and delicate flavor, with notes of grapefruit and honey." They say there is a well-balanced acidity, which is creamy with a tart finish. So....how did I like it?
For starters the coffee was roasted in April, so it is still fairly fresh. I definitely get the grapefruit, maybe not the honey. Tart finish is not how I would describe it. Mark thought it had a metallic taste to it. I get what Mark means. I thought there was an odd aftertaste to it.
Is this a morning coffee? Well if you want a slap in the face, on our Cher scale this coffee will give you a love tap. It's not a strong coffee. I would recommend it for after a meal. It's pretty mellow. That's not a bad thing, just don't expect it to wake you up in the morning.
Hubbard and Cravens roasts some pretty good coffee. I think the fresher it is, the better. Check them out at www.hubbardandcravens.com
Charlie
Hubbard and Cravens describes this coffee as "a clean and delicate flavor, with notes of grapefruit and honey." They say there is a well-balanced acidity, which is creamy with a tart finish. So....how did I like it?
For starters the coffee was roasted in April, so it is still fairly fresh. I definitely get the grapefruit, maybe not the honey. Tart finish is not how I would describe it. Mark thought it had a metallic taste to it. I get what Mark means. I thought there was an odd aftertaste to it.
Is this a morning coffee? Well if you want a slap in the face, on our Cher scale this coffee will give you a love tap. It's not a strong coffee. I would recommend it for after a meal. It's pretty mellow. That's not a bad thing, just don't expect it to wake you up in the morning.
Hubbard and Cravens roasts some pretty good coffee. I think the fresher it is, the better. Check them out at www.hubbardandcravens.com
Charlie
Tuesday, May 28, 2013
Last of the CoffeeCON Coffee
It's a sad day in our home, as we are brewing the last of the coffee I got at CoffeeCON 2013. Today it's the Honduran coffee from Cafe Don Angel. This one was a washed process coffee, which is very tasty.
As I think about the last month and the coffees I've tried, and the brewing methods I've tried, The coffee highlights came from Dark Matter Coffee and JJ Coffee Roasters. No matter how I brewed those coffees, they were terrific! I still think JJ Coffee Roasters is an up and coming duo, who will do great things with coffee.
I enjoy using my Chemex and French Press. They are ideal if all you want is one or two cups of coffee. Otherwise, I think I need bigger ones to make what I call a pot.
Lessons learned? I need a scale to weigh coffee. I have been experimenting based on sight. As I have learned at BJava this month, you need to weigh the coffee to get a consistent brew. So on my to get list is a scale.
So as I pour the last of the coffee into my cup, I say farewell to a wonderful month full of experimenting and coffee experiences.
Charlie
As I think about the last month and the coffees I've tried, and the brewing methods I've tried, The coffee highlights came from Dark Matter Coffee and JJ Coffee Roasters. No matter how I brewed those coffees, they were terrific! I still think JJ Coffee Roasters is an up and coming duo, who will do great things with coffee.
I enjoy using my Chemex and French Press. They are ideal if all you want is one or two cups of coffee. Otherwise, I think I need bigger ones to make what I call a pot.
Lessons learned? I need a scale to weigh coffee. I have been experimenting based on sight. As I have learned at BJava this month, you need to weigh the coffee to get a consistent brew. So on my to get list is a scale.
So as I pour the last of the coffee into my cup, I say farewell to a wonderful month full of experimenting and coffee experiences.
Charlie
Thursday, May 23, 2013
Better Latte Than Never
So years ago, when I worked at the cafe in Nashville, when we made lattes and other frothy drinks, the froth had to almost look like meringue. Well those were the 1990s, today it's a whole other story, and I learned that at Day #2 of barista training.
For a latte or cappuccino, you want a smoother froth. The steamed milk should have a nice consistency which is smoother for the drink. The milk actually tastes sweeter without all the bubbles and frothiness.
So my day was a combination of pulling espresso shots, to make sure I got that down, and to steam the milk. I actually enjoyed trying to figure out how to do it correctly. I could definitely tell when I had done it wrong.
Steaming the milk, is a matter of listening, movement, feeling the heat on the pitcher, and an eye to make sure you are timing it with the espresso. No one wants a less than fresh drink.
Now am I ready to make latte art like this ---->
NO! I think my squiggle looked like it was trying to be an onion...not a heart. Still art comes later. The important thing is to make the drink correctly. There is always time to add the flash.
Charlie
For a latte or cappuccino, you want a smoother froth. The steamed milk should have a nice consistency which is smoother for the drink. The milk actually tastes sweeter without all the bubbles and frothiness.
So my day was a combination of pulling espresso shots, to make sure I got that down, and to steam the milk. I actually enjoyed trying to figure out how to do it correctly. I could definitely tell when I had done it wrong.
Steaming the milk, is a matter of listening, movement, feeling the heat on the pitcher, and an eye to make sure you are timing it with the espresso. No one wants a less than fresh drink.Now am I ready to make latte art like this ---->
NO! I think my squiggle looked like it was trying to be an onion...not a heart. Still art comes later. The important thing is to make the drink correctly. There is always time to add the flash.
Charlie
Wednesday, May 22, 2013
Loyalty
How loyal are you to your local coffee house?
Are you this loyal?
http://dailycoffeenews.com/2013/05/21/atlanta-man-chains-himself-to-closing-atlanta-coffee-shop/
When I went to college in Chicago there were two coffee houses I loved. One was in Lincoln Park, the other in Rogers Park. The one in Lincoln Park was my place to study and play Cribbage with Tully, the owner. I would stay for hours on end, and loved watching Tully in action with customers. I thought at the time, if I owned a coffee house, I would be like him. Of course here's the thing....he got out of the business. He was a good friend, but not a great business owner.
Cathy owned the coffee house in Rogers Park. She was like a mom to me. She made sure I had breakfast, even if I couldn't afford it. She poured her heart into that place. Eventually she sold too.
It's not the place you are loyal to at a coffee house, it's the people. They are part bartender, part friend, part parent, part business owner. You get great coffee(hopefully), and a place to hang out, and people who are good to you.
I totally understand the man in the article not wanting his place to close. Now, would I do that? Um....no. Would I go into a deep funk....yes. I'm a loyal guy to my coffee houses.
Charlie
Are you this loyal?
http://dailycoffeenews.com/2013/05/21/atlanta-man-chains-himself-to-closing-atlanta-coffee-shop/
When I went to college in Chicago there were two coffee houses I loved. One was in Lincoln Park, the other in Rogers Park. The one in Lincoln Park was my place to study and play Cribbage with Tully, the owner. I would stay for hours on end, and loved watching Tully in action with customers. I thought at the time, if I owned a coffee house, I would be like him. Of course here's the thing....he got out of the business. He was a good friend, but not a great business owner.
Cathy owned the coffee house in Rogers Park. She was like a mom to me. She made sure I had breakfast, even if I couldn't afford it. She poured her heart into that place. Eventually she sold too.
It's not the place you are loyal to at a coffee house, it's the people. They are part bartender, part friend, part parent, part business owner. You get great coffee(hopefully), and a place to hang out, and people who are good to you.
I totally understand the man in the article not wanting his place to close. Now, would I do that? Um....no. Would I go into a deep funk....yes. I'm a loyal guy to my coffee houses.
Charlie
Tuesday, May 21, 2013
A Simple Cup of Coffee
You're drinking your coffee this morning, and it is either a really good cup, an ok cup, or it's swill. Why is that? What can affect a simple cup of coffee? Now a good many of know and understand what I am going to talk about, but for the rest, you are about to see how complex a cup of coffee can be.
Let's start at the bean level. Was the coffee picked when it was ripe? Did it still have some ripening to go? Was it overripe? Growers hire people to go into the fields and pick coffee. Because the coffee doesn't all ripen at once, the pickers may need to go in a few times. Because they are paid by the amount the pick, they may not be picking the most ripe coffee.
Next, how was the coffee processed. Was it washed or dried properly? Was it out in the sun a bit too long? Was it a natural process?
Coffee is transported. Was the coffee properly sealed for the journey, or did air get in? Was it placed near anything which could affect its flavor? How long was it sitting on the docks.
The roaster can make or break a coffee. Did they over or under roast? Did they leave a bag of coffee open and exposed to air? How long was the coffee sitting in their warehouse? Were they able to get the roasted coffee out in a timely manner.
Your coffee at home and how you treat it also plays a roll. Where did you get it? Did you look for a roasting date? Considering the freshness of coffee is limited, this is something you need to pay attention to. Was it already ground? Once coffee has been ground, it needs to be brewed fairly soon, or it loses a lot of its flavor, or the flavor changes, due in part the being exposed to oxygen.
Are you using good water? Are you cleaning your coffee maker? Are you trying different brewing methods? Are you nuking your coffee(if so....stop that).
My recommendation....make some investments. First, get a coffee grinder, and buy whole bean coffee, and grind it yourself. Buy as fresh as you can coffee. Figure out how you want to brew it, and be really good to that brewer/method. I suggest buying coffee locally. If you have a nearby roaster, get coffee from them, I promise you won't want Folgers, or most Starbucks again. Ditch the K-Cup. On average the K-Cup coffee costs you $51 a lbs. A good bag of whole bean coffee could cost you between $15-$20 a lbs. Plus, with the K-Cup, you are not getting fresh coffee.
So as you can see, there really isn't anything simple about a simple cup of coffee.
Charlie
Let's start at the bean level. Was the coffee picked when it was ripe? Did it still have some ripening to go? Was it overripe? Growers hire people to go into the fields and pick coffee. Because the coffee doesn't all ripen at once, the pickers may need to go in a few times. Because they are paid by the amount the pick, they may not be picking the most ripe coffee.
Next, how was the coffee processed. Was it washed or dried properly? Was it out in the sun a bit too long? Was it a natural process?
Coffee is transported. Was the coffee properly sealed for the journey, or did air get in? Was it placed near anything which could affect its flavor? How long was it sitting on the docks.
The roaster can make or break a coffee. Did they over or under roast? Did they leave a bag of coffee open and exposed to air? How long was the coffee sitting in their warehouse? Were they able to get the roasted coffee out in a timely manner.
Your coffee at home and how you treat it also plays a roll. Where did you get it? Did you look for a roasting date? Considering the freshness of coffee is limited, this is something you need to pay attention to. Was it already ground? Once coffee has been ground, it needs to be brewed fairly soon, or it loses a lot of its flavor, or the flavor changes, due in part the being exposed to oxygen.
Are you using good water? Are you cleaning your coffee maker? Are you trying different brewing methods? Are you nuking your coffee(if so....stop that).
My recommendation....make some investments. First, get a coffee grinder, and buy whole bean coffee, and grind it yourself. Buy as fresh as you can coffee. Figure out how you want to brew it, and be really good to that brewer/method. I suggest buying coffee locally. If you have a nearby roaster, get coffee from them, I promise you won't want Folgers, or most Starbucks again. Ditch the K-Cup. On average the K-Cup coffee costs you $51 a lbs. A good bag of whole bean coffee could cost you between $15-$20 a lbs. Plus, with the K-Cup, you are not getting fresh coffee.
So as you can see, there really isn't anything simple about a simple cup of coffee.
Charlie
Sunday, May 19, 2013
Today's Cup of Coffee 5-19-2013
Today's coffee is courtesy of Oren's Daily Roast, out of New York City. Their coffees were highlighted at the recent CoffeeCON, and I tried the Burundi Kayanza Gatare in two different methods: French Press and Drip.
The farmers who grow this coffee are using a Bourbon varietal, which usually has a more citrus like flavor. So how was it? This is some GOOD coffee. First I used the French Press. As usual, I think there is a mellower flavor with this brewing method. I got a lot of sweetness out of the coffee. When I used the Drip, the sweetness was still there, but there was also a different flavor...almost a maple like quality. Whatever it was I liked it brewed in either method.
This is a lighter roast than I usually drink, but it had plenty of punch. On our face slapping scale, this is an 8. It wakes you up and gets you going.
Well done Oren's!
www.orensdailyroast.com
Charlie
The farmers who grow this coffee are using a Bourbon varietal, which usually has a more citrus like flavor. So how was it? This is some GOOD coffee. First I used the French Press. As usual, I think there is a mellower flavor with this brewing method. I got a lot of sweetness out of the coffee. When I used the Drip, the sweetness was still there, but there was also a different flavor...almost a maple like quality. Whatever it was I liked it brewed in either method.
This is a lighter roast than I usually drink, but it had plenty of punch. On our face slapping scale, this is an 8. It wakes you up and gets you going.
Well done Oren's!
www.orensdailyroast.com
Charlie
Friday, May 17, 2013
Today's Cup of Coffee 5-17-2013
Bodum is known for their coffee and tea makers, as well as their kitchen gadgets. They also sell coffee. To be fair, they don't roast the coffee. That is done by Brooklyn Roasting Company. I don't know BRC, but I will assume they roast a decent coffee. To be blunt, this isn't one of them.
I was given this coffee at CoffeeCON, and it was in a airtight sealed can. Still, I don't know the age of this coffee, and that is one of the problems with it. This is a Sumatra and Ethiopia blend, and it is dark roasted. It tastes burnt. Mark noticed it too. There is a lot of bitterness in this coffee.
So while Bodum will tell you this is can be enjoyed morning, noon and night. I will tell you, this is not to be enjoyed at anytime.
This is a lesson in what age can do to a coffee. In addition to the burnt bitter taste, I detect almost no interesting notes or flavors. It's like they heard second crack, and kept waiting for a third crack. Do you get I don't care for the coffee?
Charlie
I was given this coffee at CoffeeCON, and it was in a airtight sealed can. Still, I don't know the age of this coffee, and that is one of the problems with it. This is a Sumatra and Ethiopia blend, and it is dark roasted. It tastes burnt. Mark noticed it too. There is a lot of bitterness in this coffee.
So while Bodum will tell you this is can be enjoyed morning, noon and night. I will tell you, this is not to be enjoyed at anytime.
This is a lesson in what age can do to a coffee. In addition to the burnt bitter taste, I detect almost no interesting notes or flavors. It's like they heard second crack, and kept waiting for a third crack. Do you get I don't care for the coffee?
Charlie
Training Day #1
So today was training day #1 at BJava(I have permission to mention the coffee house). Training is being done around my current work schedule, which is incredibly kind, and most unusual. So off the bat I appreciate it. How did it go?
I thought it went very well. The morning started with a Coffee 101 refresher, which I think sets the tone for how you train and understand what they do. We tend to think of coffee sometimes as this drink we simply enjoy, but you need to understand it is farmed, and the people who grow and harvest it work very hard, so you can enjoy that cup of joe.
The majority of my day was on espresso. I will always admit to not knowing something, and here is today's a-ha moment. I didn't realize espresso was a brewing method. Ok...all you coffee snobs out there can snicker. I get it. I thought it was a type of roast of a coffee, and we drink that coffee in tiny cups, made in a very hot and compressed manner.
Once the process was demonstrated, my job was to make espresso. There I was grinding the coffee(sometimes too much, but hey, it's practice right?), I had to tamper the coffee into the thingy, or portafilter if you must. Then it was time to brew...this is the tricky part.
As with all coffees, there is a look, a feel, a measurement, a color, a density, etc., into making a successful drink. My first effort was....well a first effort. Practice, they say makes perfect, so I did it again, and again, and again. Eventually I think I made a decent espresso for a first day.
Next up - pour over. Right off the bat, if you want a fast cup of coffee, don't get a pour over. It can take 4-5 minutes to do this, and trust me, you can't rush it. Happy to say I did pretty well with that.
Now you may ask, did I drink a lot of coffee today? Some. Like CoffeeCON, I drank enough to taste and compare, but not to just drink.
The best part of the experience was the notion that I can experiment. With coffee you can be creative. This creativity happens at roasting, but it also happens in brewing. Chemex or Siphon? Drip or Pour Over? Do you add coffee, grind a bit differently, test what you can. You may create something special, or you may create a rotten cup of coffee that Circle K would be proud to serve. Once you have the basics, then you can stretch yourself and what you can do with coffee.
Good first day!
Charlie
I thought it went very well. The morning started with a Coffee 101 refresher, which I think sets the tone for how you train and understand what they do. We tend to think of coffee sometimes as this drink we simply enjoy, but you need to understand it is farmed, and the people who grow and harvest it work very hard, so you can enjoy that cup of joe.
The majority of my day was on espresso. I will always admit to not knowing something, and here is today's a-ha moment. I didn't realize espresso was a brewing method. Ok...all you coffee snobs out there can snicker. I get it. I thought it was a type of roast of a coffee, and we drink that coffee in tiny cups, made in a very hot and compressed manner.
Once the process was demonstrated, my job was to make espresso. There I was grinding the coffee(sometimes too much, but hey, it's practice right?), I had to tamper the coffee into the thingy, or portafilter if you must. Then it was time to brew...this is the tricky part.
As with all coffees, there is a look, a feel, a measurement, a color, a density, etc., into making a successful drink. My first effort was....well a first effort. Practice, they say makes perfect, so I did it again, and again, and again. Eventually I think I made a decent espresso for a first day.
Next up - pour over. Right off the bat, if you want a fast cup of coffee, don't get a pour over. It can take 4-5 minutes to do this, and trust me, you can't rush it. Happy to say I did pretty well with that.
Now you may ask, did I drink a lot of coffee today? Some. Like CoffeeCON, I drank enough to taste and compare, but not to just drink.
The best part of the experience was the notion that I can experiment. With coffee you can be creative. This creativity happens at roasting, but it also happens in brewing. Chemex or Siphon? Drip or Pour Over? Do you add coffee, grind a bit differently, test what you can. You may create something special, or you may create a rotten cup of coffee that Circle K would be proud to serve. Once you have the basics, then you can stretch yourself and what you can do with coffee.
Good first day!
Charlie
Thursday, May 16, 2013
A New Direction
This is a two-fold post. One is about a new direction for the coffee business. The second is about me.
This week I was emailed, linked, or told about a story in the NY Times, regarding Intelligentsia and Stumptown.
http://www.nytimes.com/2013/05/15/dining/stumptown-and-intelligentsia-will-brew-coffee-to-exact-details.html?_r=0
In short, not only are both business moving into Manhattan, but they are re-creating the coffeehouse in an inventive way. Coffee lovers will now have options they previously didn't have in a coffeehouse. At Stumptown you'll be able to have any coffee you like, brewed in any manner you like. You pick the coffee, you pick the brew method.
At Intelligentsia, you will have the daily coffee available. Now, if you want something else, the barista will have a second option for you, that they cupped that day, and they will brew it in the manner best suits the coffee.
I think this is a total win-win all around. First, this sets these two apart from every other coffeehouse, not just in New York City, but anywhere. It makes them unique, and it will drive business. Second, the coffee lover should be in Heaven over this news. Who wouldn't want this in their town? Third, this puts a lot of the decision making in the hands of the barista. They are now the expert and can guide the consumer towards a really good coffee, possibly one they haven't experienced. Take that Starbucks!
As for me, I am taking a new direction in my coffee journey. Today I start barista training. Never fear runner friends, I am not leaving the running world. This is a part time job, which may eventually lead to something more permanent(you never know). This was something I wanted to try, and am really looking forward to it.
Just as I do with my running blog, I won't be writing about the specifics of where I work, or anything about the workplace itself. I will share my experiences, and how it is helping me grow as a coffee lover. I don't use my blog for a work discussion.
Very excited about this new part of my journey, and I look forward to becoming more a part of the coffee community.
Charlie
This week I was emailed, linked, or told about a story in the NY Times, regarding Intelligentsia and Stumptown.
http://www.nytimes.com/2013/05/15/dining/stumptown-and-intelligentsia-will-brew-coffee-to-exact-details.html?_r=0
In short, not only are both business moving into Manhattan, but they are re-creating the coffeehouse in an inventive way. Coffee lovers will now have options they previously didn't have in a coffeehouse. At Stumptown you'll be able to have any coffee you like, brewed in any manner you like. You pick the coffee, you pick the brew method.
At Intelligentsia, you will have the daily coffee available. Now, if you want something else, the barista will have a second option for you, that they cupped that day, and they will brew it in the manner best suits the coffee.
I think this is a total win-win all around. First, this sets these two apart from every other coffeehouse, not just in New York City, but anywhere. It makes them unique, and it will drive business. Second, the coffee lover should be in Heaven over this news. Who wouldn't want this in their town? Third, this puts a lot of the decision making in the hands of the barista. They are now the expert and can guide the consumer towards a really good coffee, possibly one they haven't experienced. Take that Starbucks!
As for me, I am taking a new direction in my coffee journey. Today I start barista training. Never fear runner friends, I am not leaving the running world. This is a part time job, which may eventually lead to something more permanent(you never know). This was something I wanted to try, and am really looking forward to it.
Just as I do with my running blog, I won't be writing about the specifics of where I work, or anything about the workplace itself. I will share my experiences, and how it is helping me grow as a coffee lover. I don't use my blog for a work discussion.
Very excited about this new part of my journey, and I look forward to becoming more a part of the coffee community.
Charlie
Monday, May 13, 2013
Educating the Public
As I learn more and more about coffee, I have come to appreciate the various groups and organizations which help the public learn more about the drink they enjoy so much. Here in Indianapolis, there's the Indy Coffee Association.
http://indycoffeeassociation.org
Groups like this offer cuppings, barista jams, educational talks, as well as promoting local coffee businesses. Mostly they encourage a thriving coffee culture within a community.
So why is this important? I think the public deserves to know there is more than Starbucks and Dunkin Donuts. Yes, I know they are easy targets, but let's be honest, those companies are not interested in developing a culture and refining specialty coffee like your local roaster or coffee house. Starbucks comes closer in the corporate world than DD. Still it's good when local people come together to promote local businesses, and really roasting and brewing good coffee.
It's also the local roaster that is being innovative and creative with their coffee. Even their roasting failures may taste better than anything you've had from the drive-thru. Am I being unfair to the more corporate coffee companies? Possibly, but the driving force in coffee isn't the big boys, it's the smaller roasters and coffee companies who are leading the way.
Intelligentsia and Stumptown weren't always the companies you know them today. They started small, and in some manner are still acting small. Check out organizations like a local coffee association, but more importantly buy local.
Charlie
http://indycoffeeassociation.org
Groups like this offer cuppings, barista jams, educational talks, as well as promoting local coffee businesses. Mostly they encourage a thriving coffee culture within a community.
So why is this important? I think the public deserves to know there is more than Starbucks and Dunkin Donuts. Yes, I know they are easy targets, but let's be honest, those companies are not interested in developing a culture and refining specialty coffee like your local roaster or coffee house. Starbucks comes closer in the corporate world than DD. Still it's good when local people come together to promote local businesses, and really roasting and brewing good coffee.
It's also the local roaster that is being innovative and creative with their coffee. Even their roasting failures may taste better than anything you've had from the drive-thru. Am I being unfair to the more corporate coffee companies? Possibly, but the driving force in coffee isn't the big boys, it's the smaller roasters and coffee companies who are leading the way.
Intelligentsia and Stumptown weren't always the companies you know them today. They started small, and in some manner are still acting small. Check out organizations like a local coffee association, but more importantly buy local.
Charlie
Sunday, May 12, 2013
Saturday, May 11, 2013
Today's Cup of Coffee 5-11-2013
This is an odd one to write on. I say odd, because this is a tale of two coffees. The first coffee is one I tried earlier, and before I wrote on it, I wanted to try it again. The second is a very different coffee.
First up - River City Roasters. These folks are based in Yorkville, IL, and I enjoyed their presentation on the AeroPress at CoffeeCON. Mark really enjoyed the coffee they offered, more to the point, he liked the folks who were at the booth. They were a lot of fun. They were nice enough to give us some coffee they had ground for the event. The writing is hard to read, but it looks like Malban.
The first time I made it was in our coffee maker. I'm going to be honest, I didn't care for the coffee. It had an odd taste, I just couldn't put my finger on. This morning we tried it again, this time in the French Press. I don't know if we are making the coffee wrong, or if it is the coffee, but we didn't care for it. The taste was medicine-y. I don't think River City is making bad coffee, and would like the chance to try it again. Perhaps fresher coffee?
The next coffee was from Cafe Don Angel. This is a Honduran Estate Coffee. These folks were very present at CoffeeCON. They were kind enough to give us different coffees. This one is a shade grown, sun dried, natural process coffee.
They describe their coffee as nutty and lightly sharp, and sweet. They are truth in advertising. I got all of that in this coffee. I definitely get the sweet and nuttiness of the coffee. Again, we used a French Press for this coffee.
I have more Cafe Don Angel coffee, and will be talking more about it. For the folks at River City, I want to give you folks another try.
Charlie
First up - River City Roasters. These folks are based in Yorkville, IL, and I enjoyed their presentation on the AeroPress at CoffeeCON. Mark really enjoyed the coffee they offered, more to the point, he liked the folks who were at the booth. They were a lot of fun. They were nice enough to give us some coffee they had ground for the event. The writing is hard to read, but it looks like Malban.
The first time I made it was in our coffee maker. I'm going to be honest, I didn't care for the coffee. It had an odd taste, I just couldn't put my finger on. This morning we tried it again, this time in the French Press. I don't know if we are making the coffee wrong, or if it is the coffee, but we didn't care for it. The taste was medicine-y. I don't think River City is making bad coffee, and would like the chance to try it again. Perhaps fresher coffee?
The next coffee was from Cafe Don Angel. This is a Honduran Estate Coffee. These folks were very present at CoffeeCON. They were kind enough to give us different coffees. This one is a shade grown, sun dried, natural process coffee.
They describe their coffee as nutty and lightly sharp, and sweet. They are truth in advertising. I got all of that in this coffee. I definitely get the sweet and nuttiness of the coffee. Again, we used a French Press for this coffee.
I have more Cafe Don Angel coffee, and will be talking more about it. For the folks at River City, I want to give you folks another try.
Charlie
Friday, May 10, 2013
Interesting Mixed Beans
This morning I had small amounts of JJ Coffee Roasters Colombian and Metropolis' Bolivian, and combined them for a pot of coffee. While Mark thought it tasted like two different coffees in one pot, I thought it was a pretty robust coffee. I think the Colombian overrode the smoothness of the Bolivian, but that isn't a bad thing. On the flipside, the Bolivian added some depth to the Colombian(in my humble opinion). All in all a nice way to wake up this morning.
Charlie
Charlie
Thursday, May 9, 2013
Today's Cup of Coffee 5-9-2013
CoffeeCON Coffee Review Week continues. Today I am drinking Bolivia Bolinda from Metropolis Coffee. As you know, Metropolis is one of my favorite coffee companies. I have loved them since I went on a blind date there. The date didn't go well, but my affair with Metropolis has long endured.
This single origin coffee comes from the Caranavi area of Bolivia. According to Metropolis, they work with 17 farmers to develop and grow this coffee. Here is how they describe their coffee:
Flavor: Tangerine, Herbal, Cane Sugar
Body: Light
Acidity: Tinny
In making this coffee, I gave my new Chemex a try. I had never used one, so I thought this morning would be ideal to try it out. The first thing which hits you with this coffee is a nice light floral aroma. Closest thing I could compare it to would be walking into a floral garden, but not as intense. Just a hint. There is a sweetness to the coffee. This is a light coffee, but not in strength. This is a pretty strong coffee. I give it a 7 on the face slapping scale.
Metropolis coffees always have a certain taste to me. I know when I am having one of their coffees. This one though tasted a little different from past coffees I have had. The sweetness of this coffee sets it apart from other coffees of theirs.
I don't know if Metropolis has blended this with other coffees, but this might be an interesting coffee to experiment with.
I really enjoyed this coffee, and I think you will too. Another fine coffee from Metropolis.
www.metropoliscoffee.com
Charlie
This single origin coffee comes from the Caranavi area of Bolivia. According to Metropolis, they work with 17 farmers to develop and grow this coffee. Here is how they describe their coffee:
Flavor: Tangerine, Herbal, Cane Sugar
Body: Light
Acidity: Tinny
In making this coffee, I gave my new Chemex a try. I had never used one, so I thought this morning would be ideal to try it out. The first thing which hits you with this coffee is a nice light floral aroma. Closest thing I could compare it to would be walking into a floral garden, but not as intense. Just a hint. There is a sweetness to the coffee. This is a light coffee, but not in strength. This is a pretty strong coffee. I give it a 7 on the face slapping scale.
Metropolis coffees always have a certain taste to me. I know when I am having one of their coffees. This one though tasted a little different from past coffees I have had. The sweetness of this coffee sets it apart from other coffees of theirs.
I don't know if Metropolis has blended this with other coffees, but this might be an interesting coffee to experiment with.
I really enjoyed this coffee, and I think you will too. Another fine coffee from Metropolis.
www.metropoliscoffee.com
Charlie
Wednesday, May 8, 2013
Today's Cup of Coffee 5-8-2013
Dark Matter Coffee sounds like some sinister villain in the coffee world. Their website looks like they are leading you into a very dark place. At CoffeeCON, they lured you to their booth with samples of Unicorn Blood. The only thing dark though about Dark Matter Coffee is - their coffee.
I was torn between the coffees I wanted to bring home. I asked the guy at the booth for a recommendation between a Mexican Chiapas and the Earlybird coffee. He told me that was akin to asking him to choose his favorite child. After a series of questions though, we determined I would try the Earlybird.
Earlybird, is a seasonal blend of Sulawesi and El Salvadorian coffees. Dark Matter says that the Sulawesi "forms the base of this blend lending a moderate, velvet mouth feel, and sweet grassy aromatics.? The El Salvadorian part, "supplies a subtle vibrance, with flavors akin to paprika and an understated orange zest finish."
This is a smooth coffee. If you want to ease into the day, this coffee is a good one for you. No face slapping going on with Earlybird. This is a love tap on the face. There is a spiciness to the coffee which lingers with you. Sometimes Indonesian coffees have an earthy quality I don't care for, but this is a bright and clean coffee. I think the blend with the El Salvadorian part gives it more a floral quality.
I had not heard of Dark Matter prior to CoffeeCON. They will be on my radar now. I did try a bit of the Unicorn Blood. It is their espresso. Now that espresso really slaps your face(a Cher slap).
You won't be lured into a dark side with this coffee, you will just enjoy it.
www.darkmattercoffee.com
Charlie
Monday, May 6, 2013
Today's Cup of Coffee 5-6-2013
I tried many coffees while at CoffeeCON. Most of the ones I didn't taste were the ones being roasted outside the exhibit hall. As I wrote on Saturday, I met Jim Smyth and Jon Parker of JJ Coffee Roasters. I enjoyed talking with them about how they got started, and why they like coffee roasting. For my first post-CoffeeCON reviews, I chose the Colombian Organic coffee they gave me.
Colombian coffee is one of the most common coffees around. It is typically what is sold in grocery stores, or served in restaurants. When you drink coffee, most times this is what is in the average cup. Most Colombian coffees have little aftertaste, and have darker tastes like chocolate or cherry.
So how did Jim and Jon do?
I used this coffee to inaugurate my new french press. My biggest worry was that I would screw up the coffee in trying the french press. Happy to say the french press worked fine. Now for the coffee.
When I opened the bag, I smelled a nice smoky aroma, if coffee could smell rich, this did. As I tasted it, I felt, and Mark agreed that there was a mocha flavor to it. So really not chocolate, but something a bit deeper than that. It is a pretty smooth coffee. There were hints of a darker fruit(cherry?) In short this tasted like a Colombian should.
On the face slapping scale(love tap to Cher's "Moonstruck" slap), this was a solid 7. So it slaps you awake, with a bit of a sting. I liked this coffee very much. Do the guys have a future in coffee roasting? I would say they do. I would love to see what else they can come up with.
According to their Facebook page they roast a nice variety of coffees, and sell at $6 per half pound, $12 per pound. You can contact them at jjcoffeeroasters@yahoo.com.
You can also visit them on Facebook - https://www.facebook.com/pages/JJ-Coffee-Roasters/287496531260427
Charlie
Colombian coffee is one of the most common coffees around. It is typically what is sold in grocery stores, or served in restaurants. When you drink coffee, most times this is what is in the average cup. Most Colombian coffees have little aftertaste, and have darker tastes like chocolate or cherry.So how did Jim and Jon do?
I used this coffee to inaugurate my new french press. My biggest worry was that I would screw up the coffee in trying the french press. Happy to say the french press worked fine. Now for the coffee.
When I opened the bag, I smelled a nice smoky aroma, if coffee could smell rich, this did. As I tasted it, I felt, and Mark agreed that there was a mocha flavor to it. So really not chocolate, but something a bit deeper than that. It is a pretty smooth coffee. There were hints of a darker fruit(cherry?) In short this tasted like a Colombian should.
On the face slapping scale(love tap to Cher's "Moonstruck" slap), this was a solid 7. So it slaps you awake, with a bit of a sting. I liked this coffee very much. Do the guys have a future in coffee roasting? I would say they do. I would love to see what else they can come up with.
According to their Facebook page they roast a nice variety of coffees, and sell at $6 per half pound, $12 per pound. You can contact them at jjcoffeeroasters@yahoo.com.
You can also visit them on Facebook - https://www.facebook.com/pages/JJ-Coffee-Roasters/287496531260427
Charlie
Coffees to Review
When you come back from an event like CoffeeCON, you have a lot of coffees to review. For the record, I drank a lot of coffee that day. Of course, all of it was in little Dixie cups, and as the day wore on, I didn't drink them all. I would take some sips so I could experience them, and then tossed them.
At home, I can make the coffee how I like it, and give you more of an assessment.
The coffees I will be reviewing over the next few days and weeks come from:
River City Roasters
JJ Coffee Roasters
Dark Matter Coffee
Metropolis
Oren's Daily Roast
The Dude with the Grill Roaster(the odd home roaster who wants a webcam inside the grill)
Three different processes from a farmer who came up from Honduras(he really worked the media center).
For those new to my reviews, you will see an odd reference to Cher. One of the criteria I have for coffee, is how hard does it slap you in the face. Is it a love tap, or is it Cher slapping the heck out of Nicholas Cage in "Moonstruck". Just wanted to prepare newer readers.
Time to get to work.
Charlie
At home, I can make the coffee how I like it, and give you more of an assessment.
The coffees I will be reviewing over the next few days and weeks come from:
River City Roasters
JJ Coffee Roasters
Dark Matter Coffee
Metropolis
Oren's Daily Roast
The Dude with the Grill Roaster(the odd home roaster who wants a webcam inside the grill)
Three different processes from a farmer who came up from Honduras(he really worked the media center).
For those new to my reviews, you will see an odd reference to Cher. One of the criteria I have for coffee, is how hard does it slap you in the face. Is it a love tap, or is it Cher slapping the heck out of Nicholas Cage in "Moonstruck". Just wanted to prepare newer readers.
Time to get to work.
Charlie
Sunday, May 5, 2013
CoffeeCON Gifts
Yup....I got some good stuff at CoffeeCON and one more is coming......
I am looking forward to trying the coffees, which I will review, and trying the different brewing methods.
Charlie
Saturday, May 4, 2013
CoffeeCON 2013 Lessons Learned
I wanted to share some of the things I learned today at CoffeeCON....
1) People love coffee. I didn't really learn this, but I was amazed at the number of people who came to the event today. The classes were full. The lectures were well attended. The coffee vendors were giving away a lot of coffee. Everyone looked happy to be there.
3) People like to home roast. Oh my goodness there are lots of ways to roast coffee. More importantly the people who roast at home are very passionate about their coffee. I enjoyed meeting Jim and Jon(who I wrote about earlier in the day). Just two guys who love to roast beans and share. The gentleman who owns the grill roaster was talking about his desire to create a live webcam inside the grill, so people could watch the coffee roast. Keep on thinking.
2) There is a lot of coffee out there. Today I got to revisit some old friends(I Have a Bean and Metropolis), and discovered some new friends: River City Coffee, Regular Coffee, Dark Matters Coffee and Fresh Ground Roasting. Their coffees were all good.
3) People like to home roast. Oh my goodness there are lots of ways to roast coffee. More importantly the people who roast at home are very passionate about their coffee. I enjoyed meeting Jim and Jon(who I wrote about earlier in the day). Just two guys who love to roast beans and share. The gentleman who owns the grill roaster was talking about his desire to create a live webcam inside the grill, so people could watch the coffee roast. Keep on thinking.
4) Coffee brings friends and family together. Mark and his family came today, and by all accounts had a great time learning about brewing methods and various coffees. My friends Krys and George came and it was great fun attending some of the classes with them.
5) Coffee goes well with pastries.
6) Most of all it was a day to celebrate coffee. Many thanks to CoffeeCON for an amazing event. I learned alot. I enjoyed everything, and it was a terrific day.
Charlie
Sights at CoffeeCON 2013
As I get into the day here at CoffeeCON, here are some of the sights I am seeing.....
It's CoffeeCON Day in Warrenville, IL!
Fresh Ground Roasting making a mean espresso!
Yes....that's a heat gun. Yes that's a dog bowl.
The owner of this roasting grill wants to put a live webcam inside.
It's CoffeeCON Day in Warrenville, IL!
Yes....that's a heat gun. Yes that's a dog bowl.
The owner of this roasting grill wants to put a live webcam inside.Regular Coffee
Coffee lovers and roasters are a particular group of people. They know what they like, and then there is coffee they just consider "regular." Stephen Curtis, co-owner if Regular Coffee took that a step further.
The idea behind Regular Coffee was to get really good coffee to the masses. Curtis was part of Rowster Coffee, a specialty coffee roaster and coffee house. Not every person can make it to a nice coffee house, so the idea was to get the coffee house coffee to the people. Curtis says, "The name was kind of a joke. We roasted this coffee, which to us was just regular, but as people tried it, they told us it was the best they ever had.
Regular Coffee comes in 1 1/2 lbs cans, which look oddly like Quaker Oats containers. That is one purpose. They wanted the public to get their coffee in something familiar, and besides, bags can tip over. Subscriptions are monthly $20 and you get the tube of coffee.
They only roast Guatamalan coffee at this time.
www.regularcoffee.com
The idea behind Regular Coffee was to get really good coffee to the masses. Curtis was part of Rowster Coffee, a specialty coffee roaster and coffee house. Not every person can make it to a nice coffee house, so the idea was to get the coffee house coffee to the people. Curtis says, "The name was kind of a joke. We roasted this coffee, which to us was just regular, but as people tried it, they told us it was the best they ever had.Regular Coffee comes in 1 1/2 lbs cans, which look oddly like Quaker Oats containers. That is one purpose. They wanted the public to get their coffee in something familiar, and besides, bags can tip over. Subscriptions are monthly $20 and you get the tube of coffee.
They only roast Guatamalan coffee at this time.
www.regularcoffee.com
Home Roasting with JJ Coffee Roasters
Of the several home roasters here at CoffeeCON is JJ Coffee Roasters. These 20something guys(Jim and Jon) are on a mission to share their love of home roasting with the public.
Two and a half years ago Jim didn't know how cool home roasting could be. The former Starbucks barista met Jon, who had been roasting for a few years, and both became passionate about spreading the word of home roasting. Jim says, "It's so simple, I just didn't realize it could be this simple."
Jon hopes people will take away from CoffeeCON that they too can roast fresh coffee and enjoy it too.
Jon hopes people will take away from CoffeeCON that they too can roast fresh coffee and enjoy it too.
Choosing a Coffee at CoffeeCON
Specialty coffee pioneer George Howell has been talking to an audience of over 100 about how to choose a coffee, but more importantly how to experience a coffee. He should know, he started The Coffee Connection in the 1970s when the only game in town was grocery store coffee.
"Coffee choices are more complex," Howell says. During his talk he breaks down coffee into these categories:
Blends - this is more a spotlight on the roaster
Roasts - There are levels of caramel in taste of the coffee. The roast effects that taste. Lighter roasts can be sour, darker roasts can be bitter. Yup, there's a difference.
Country - Specifically which country does it come from.
Regional - like a Kona of Jamaican Blue Mountain
Grade - this is the size of the coffee
Certifications - is it Fair Trade? Organic? Direct Trade?
Single Estate - the craftsmanship is high at the farm level.
Packaging - FYI those bins of coffee in finer stores is rapidly de-gassing, becoming oxidized.
How to experience coffee from hot to cooler.
Coffee when it is immediately done should be at 200 degrees. We typically drink it at 185 degrees. At this point the aroma is at its peak. At 135 degrees we taste the sweetness. As the coffee cools, we notice more the acidity, flavor, body, balance and then the aftertaste.
At his point the group began to do a series of tastings, so Howell could better demonstrate his talk.
Charlie
"Coffee choices are more complex," Howell says. During his talk he breaks down coffee into these categories:
Blends - this is more a spotlight on the roaster
Roasts - There are levels of caramel in taste of the coffee. The roast effects that taste. Lighter roasts can be sour, darker roasts can be bitter. Yup, there's a difference.
Country - Specifically which country does it come from.
Regional - like a Kona of Jamaican Blue Mountain
Grade - this is the size of the coffee
Certifications - is it Fair Trade? Organic? Direct Trade?
Single Estate - the craftsmanship is high at the farm level.
Packaging - FYI those bins of coffee in finer stores is rapidly de-gassing, becoming oxidized.
How to experience coffee from hot to cooler.
Coffee when it is immediately done should be at 200 degrees. We typically drink it at 185 degrees. At this point the aroma is at its peak. At 135 degrees we taste the sweetness. As the coffee cools, we notice more the acidity, flavor, body, balance and then the aftertaste.
At his point the group began to do a series of tastings, so Howell could better demonstrate his talk.
Charlie
Good Morning from CoffeeCON 2013
Morning everyone! People are beginning to file into the IBEW Building. Coffee companies are setting up, and all looks ready to go. I have already been handed my first batch of whole bean coffee from Bodum!
Friday, May 3, 2013
Charlie's CoffeeCON Schedule
Tomorrow is the big day. At last CoffeeCON 2013 will be here. Earlier in the week I Kevin Sinnott suggested a plan of attack for the day. He talked about picking one main lecture, and then dividing time among the demonstrations. Since I am blogging all day long, I wanted you all to get an idea of what I will be doing.
My morning will be mostly taken up by the talk George Howell will give. Howell founded The Coffee Connection in the 1970s, and is a pioneer of the specialty coffee industry. After selling his business to Starbucks in the 1990s, he went on to found the George Howell Terrior Coffee Company, and is an expert on single-origin coffee.
Lunch will be with the folks from Kitchen Aid. My afternoon will include: a talk by Christy Thorns of Allegro Coffee, who Kevin Sinnott thinks may have one of the best taste buds in the industry, a couple of brewing technique classes, some demonstrations by BUNN, talking to some of the home roasters, and just taking in all I can.
It's a full day to be sure. My experience begins tonight with a reception hosted by BUNN.
I am looking forward to sharing my thoughts, some pictures, maybe a video if I figure how to use the smartphone properly(a 5 year old can figure it out in 10 seconds, the 50 year old - not so much.).
Charlie
My morning will be mostly taken up by the talk George Howell will give. Howell founded The Coffee Connection in the 1970s, and is a pioneer of the specialty coffee industry. After selling his business to Starbucks in the 1990s, he went on to found the George Howell Terrior Coffee Company, and is an expert on single-origin coffee.
Lunch will be with the folks from Kitchen Aid. My afternoon will include: a talk by Christy Thorns of Allegro Coffee, who Kevin Sinnott thinks may have one of the best taste buds in the industry, a couple of brewing technique classes, some demonstrations by BUNN, talking to some of the home roasters, and just taking in all I can.
It's a full day to be sure. My experience begins tonight with a reception hosted by BUNN.
I am looking forward to sharing my thoughts, some pictures, maybe a video if I figure how to use the smartphone properly(a 5 year old can figure it out in 10 seconds, the 50 year old - not so much.).
Charlie
Thursday, May 2, 2013
What to Expect at CoffeeCON
Tomorrow I head off to CoffeeCON 2013. The actual event is Saturday! What am I expecting on my first visit to the consumer coffee show? My answer can be broken down into 3 parts: coffee, coffee brewing and people.
The coffee is part is a slam dunk. I Have a Bean, Metropolis, Fresh Ground and Counter Culture are just some of the specialty roasters who will be in attendance. Home roasters will demonstrate the variety of ways they roast coffee.
There will also be coffees from all over the world. Turkish, Cuban, Vietnamese, Viennese, Colombian, Honduran, Rwandan will be represented. Sounds like a "It's a Small World" of coffee.
There will be more ways to brew a cup of a coffee than anyone can imagine. Siphon, French Press, Aero Press, Chemex and of course Drip will all have their moments. Think of this as a large party, and you can sample how coffee tastes from various methods.
I am looking forward to meeting the people the most. This is a gathering of coffee lovers. We all share a passion, and we all come to it from different places. Some are pioneers in the industry, who just wanted people to have a good cup of coffee. Some are out there working to provide better fair trade for coffee growers. Some are brewing experts who love to share their knowledge. Others are just folks like you and me who love coffee, and have taken the next step - roasting their own. Everyone has a coffee story, and I am looking forward to hearing those stories.
The best part of this experience is that I will be sharing this all with you. I will blog periodically during the day, live from CoffeeCON. A day of coffee, people and sharing our passions; now that sounds like a good time.
Charlie
The coffee is part is a slam dunk. I Have a Bean, Metropolis, Fresh Ground and Counter Culture are just some of the specialty roasters who will be in attendance. Home roasters will demonstrate the variety of ways they roast coffee.
There will also be coffees from all over the world. Turkish, Cuban, Vietnamese, Viennese, Colombian, Honduran, Rwandan will be represented. Sounds like a "It's a Small World" of coffee.
There will be more ways to brew a cup of a coffee than anyone can imagine. Siphon, French Press, Aero Press, Chemex and of course Drip will all have their moments. Think of this as a large party, and you can sample how coffee tastes from various methods.
I am looking forward to meeting the people the most. This is a gathering of coffee lovers. We all share a passion, and we all come to it from different places. Some are pioneers in the industry, who just wanted people to have a good cup of coffee. Some are out there working to provide better fair trade for coffee growers. Some are brewing experts who love to share their knowledge. Others are just folks like you and me who love coffee, and have taken the next step - roasting their own. Everyone has a coffee story, and I am looking forward to hearing those stories.
The best part of this experience is that I will be sharing this all with you. I will blog periodically during the day, live from CoffeeCON. A day of coffee, people and sharing our passions; now that sounds like a good time.
Charlie
Wednesday, May 1, 2013
J'accuse
Yesterday I was accused of being a coffee snob. The person speaking to me(who shall remain nameless), said that because I don't like coffee from places like Dunkin Donuts or McDonald's then I "must be a snob." Let me state and re-state - I am not a coffee snob. Someone who appreciates good coffee, and takes the time to learn the ins and outs of coffee is not a snob.
I like to grind my own beans, as opposed to buying pre-ground, and not so fresh coffee. I do this, because it tastes better to me. Now I understand that most people don't care if their coffee is fresh. They want a cup of joe, and they are happy with what is served them. That's great for them. More power to them.
Dunkin Donuts makes donuts. McDonald's makes burgers. Starbucks makes coffee. Each company has something they do "well" and branching into other areas does not mean they will be good at it.
I also believe in supporting the smaller specialty coffee places over a place like Starbucks. The local roaster is going to have high quality beans. They will take the time to roast the beans. This translates into a fresh, and very satisfying cup of coffee.
At DD and MickeyD's, you have no idea how long the coffee has been ground and in the bags. They also leave coffee out for a significant portion of time, meaning, when you get it, the flavor of the coffee isn't what it should be. However, you will get a decent donut, or a Big Mac.
Instead of hurling the accusation of snob at me, why not try a local coffee roaster's coffee. Try it side by side. I bet you will taste and appreciate the difference. It doesn't make you a snob. It makes you a coffee lover.
Charlie
I like to grind my own beans, as opposed to buying pre-ground, and not so fresh coffee. I do this, because it tastes better to me. Now I understand that most people don't care if their coffee is fresh. They want a cup of joe, and they are happy with what is served them. That's great for them. More power to them.
Dunkin Donuts makes donuts. McDonald's makes burgers. Starbucks makes coffee. Each company has something they do "well" and branching into other areas does not mean they will be good at it.
I also believe in supporting the smaller specialty coffee places over a place like Starbucks. The local roaster is going to have high quality beans. They will take the time to roast the beans. This translates into a fresh, and very satisfying cup of coffee.
At DD and MickeyD's, you have no idea how long the coffee has been ground and in the bags. They also leave coffee out for a significant portion of time, meaning, when you get it, the flavor of the coffee isn't what it should be. However, you will get a decent donut, or a Big Mac.
Instead of hurling the accusation of snob at me, why not try a local coffee roaster's coffee. Try it side by side. I bet you will taste and appreciate the difference. It doesn't make you a snob. It makes you a coffee lover.
Charlie
Monday, April 29, 2013
Suspended Coffee
NPR has been looking into the world of coffee recently. One of the stories which caught my eye was about "suspended coffee." No, this isn't coffee which has been naughty in school. "Suspended Coffee" is another way to say, "Pay it forward."
(http://www.npr.org/blogs/thesalt/2013/04/24/178829301/eu-embraces-suspended-coffee-pay-it-forward-with-a-cup-of-joe)
This practice began in Naples, Italy. The idea is simple. A person pays for a cup of coffee for a person who can't pay for a cup themselves. The custom was that someone would pay for a cup of coffee for someone who couldn't, and the barista would keep a tab of the suspended coffees. Then a person would pop their head in, and ask if there were any suspended coffees. The barista would then provide them with a cup.
Now this old tradition is making a come back in Europe. In these hard economics times, it's nice to know there is a movement a foot to make sure someone gets a cup of coffee. Cafes around the EU are banding together to make sure someone can have a cup of coffee.
I have been the beneficiary of a pay it forward. While I could pay for the coffee, twice I have gotten to the cashier and was told, "The person ahead of you said it was on them." Maybe it's time for the U.S. to have this practice. Sometime this week, I encourage you to suspend a cup of coffee for someone.
Charlie
(http://www.npr.org/blogs/thesalt/2013/04/24/178829301/eu-embraces-suspended-coffee-pay-it-forward-with-a-cup-of-joe)
This practice began in Naples, Italy. The idea is simple. A person pays for a cup of coffee for a person who can't pay for a cup themselves. The custom was that someone would pay for a cup of coffee for someone who couldn't, and the barista would keep a tab of the suspended coffees. Then a person would pop their head in, and ask if there were any suspended coffees. The barista would then provide them with a cup.
Now this old tradition is making a come back in Europe. In these hard economics times, it's nice to know there is a movement a foot to make sure someone gets a cup of coffee. Cafes around the EU are banding together to make sure someone can have a cup of coffee.
I have been the beneficiary of a pay it forward. While I could pay for the coffee, twice I have gotten to the cashier and was told, "The person ahead of you said it was on them." Maybe it's time for the U.S. to have this practice. Sometime this week, I encourage you to suspend a cup of coffee for someone.
Charlie
Sunday, April 28, 2013
Countdown to CoffeeCON - Kevin Sinnott
CoffeeCON is the first, may be the only consumer coffee convention out there. Coffee lovers from all over gathered last year in Warrenville, IL for the first CoffeeCON, and now we are days away from the second annual event. Would you believe the idea for this incredible gathering of the coffee world actually was inspired by two very different events? More on those later.
Kevin Sinnott, creator of CoffeeCON is well known in the coffee world. He has written two books: "Great Coffee" and "The Art & Craft of Coffee." He has produced a DVD on coffee brewing. He started writing reviews of coffee makers back in the 1990s as "The Coffee Companion." I spoke with Kevin about the upcoming CoffeeCON
1. How did CoffeeCON come about?
Kevin says, "Well this is a first for consumers. I had gone to specialty coffee trade shows. I had such a passion for coffee. You're not always welcome at trade shows. They are industry driven, and not at my level of coffee passion. They're trade driven.
Kevin found he liked being around the coffee industry, but the topics and demonstrations weren't always what he was looking for. Point of Sale machines wasn't his cup of coffee.
Granted, because he was "The Coffee Companion" he was able to meet people who were making the brewing machines and developing techniques. There was, though, another type of event, which really excited him - CamJam.
"I have a passion for audio," Sinnott admits. CamJam is a place where audio aficionados gather and talk and live headphones. He continues, "This really appealed to me. I had a ball. I really enjoyed it. It was great to meet the people whose names I knew from the internet. It was so interesting to finally meet them"
Sinnott realized that there was no place for coffee people to meet, sample coffee, and just talk coffee. He wanted the coffee community to come together. "I did it for myself," Sinnott says, " We get to do next to each other what we like to do. It's like having a meal together."
CoffeeCON came together after he applied for a micro grant from the city of Warrenville, to generate an event which would bring people into the town. "I went for broke," Sinnott says, " I invited only players, not the marketing folks in coffee. I'm not sure what they thought it would be like - poetry readings and music?"
Sinnott knew he had something special when he invited specialty coffee pioneer George Howell to last year's event, and no one left the 2 1/2 hour talk. No one was bored. Kevin knows the people coming are true coffee lovers. "This attracts people who really want to come and be a part of something," he says, "Where else can you go where local coffee roasters can compare beans from different regions and brewing styles?"
2. How should someone plan their day at CoffeeCON?
"Well," Sinnott admits," You can't see everything; you have to decide what you want to see." Other than George Howell, Kevin is looking forward to Christy Thorns of Allegro Coffee. Kevin says, "Christy has some of the best taste buds around. She knows coffee. She is extremely knowledgable about the coffee and their regions. Trust her to give you the skinny on issues, i.e. coffee rust. She's a real straight shooter. I respect her.
Whether you are sitting in on Howell's or Thorns, or Oren Bloostein's presentation, Kevin suggests,
"Attend a main presentation. Look at the various class schedules. We have made them open so people can wander in and out. Leave plenty of time to walk the exhibit floor. Check out each roaster. You may find some beans from the same region, maybe even the same kind of beans, and see how different roasters roast them. There will be food as well. Food Trucks will be outside for people to enjoy. "
On CoffeeCON's website is a list of all the classes and lectures. Kevin hinted though there is more, "Even on that day, we will add some people and classes I am still putting together," he says.
3. Who should come to CoffeeCON?
"This isn't just for hipsters," Kevin says, "What is hip is hipsters and non-hipsters together." In other words, if you love coffee, this is the place for you. Kevin adds, "The trade didn't think of it. This addresses the needs of people who love coffee."
4. What are you looking forward to?
Kevin laughes, "That's a great question. I'm looking forward to tasting different brews from different brewing methods; comparing with someone else the brewing. We'll have almost all the different brewing methods, and I want to experience all of them. This is a great chance to introduce new brewers to people, and they'll be excited about the different methods. I'll also get to meet other enthusiasts and that is exciting too."
This is a labor of love for Sinnott. "I don't know why it hadn't happened before. If we aren't the first to do it, then we are practically first.
As CoffeeCON grows closer, I will share more of my talk with Kevin Sinnott. If you haven't gotten your tickets for CoffeeCON 2013, what are you waiting for?
www.coffee-con.com
Charlie
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