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
Tuesday, May 28, 2013
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
Subscribe to:
Posts (Atom)