I'm a very political person - period. I don't want this blog to be a political blog, but when I see, hear and read about something which I find unjust, I speak out on it. For the last few years the country of Uganda has wrestled with the issue of homosexuality. Several years ago extreme Christian evangelists, led by Scott Lively spoke to anyone of power in Uganda who would listen to them about the evils of homosexuality. To that end the parliament there tossed around legislation which would have enacted a death penalty for being gay, and jail time for those who knew the accused were gay. This is chilling stuff folks.
The new law now in place jails gay people for being gay. Those who know them risk being jailed as well. Newspapers have printed the names of people "suspected" of being gay, who many of those people are being targeted by thugs, mobs, or even the police.
President Obama has spoken out against this, as have many Western leaders. Uganda is defiant.
We coffee lovers understand the need for human rights. We fight for fair trade. We fight for famers to improve their lives and communities. We fight for fairer labor costs, so workers aren't being exploited. We understand human rights.
No one should be jailed, beaten or killed for being gay. How can anyone who calls themselves people of faith advocate such legislation? No one should die because of who they love.
As a gay man, and as a lover of coffee, there is something I can do, even if it's small. I am boycotting Ugandan coffee until these laws are repealed. I fully understand that some of the farmers who produce coffee aren't at fault. I also know though how corrupt Africa is...and money talks. I am talking with my money, and I am asking you all to do the same. Please join me in boycotting Ugandan coffee. Using the #BoycottUgandanCoffee, I hope you will spread the word, that until gay people in Uganda are safe we not buy the country's coffee.
Talk to your coffee houses about not selling Ugandan coffee. Coffee folks who read this blog, if you roast Ugandan coffee, please stop. Contact companies like Intelligentsia, Stumptown, Starbucks, Counter Culture, or you favorite coffee company and ask them not to sell Ugandan coffee.
I hope you will join me in this boycott. Remember to spread the word - #BoycottUgandanCoffee.
Charlie
Tuesday, April 29, 2014
Monday, April 28, 2014
Remembering Rome
1994 was my last year of college. I had been in and out of school FOREVER if you were to talk to my parents. I affectionally call my college years the lost years, because I was looking for myself. Loyola University Chicago was my final shot at college, and I made it work. As a reward for my effort, I saved my last elective for the summer of 1994. I studied Italian at Loyola's Rome Center. Don't ask me anything about Italian, because as I studied it, all my French came back to me.
One of the best parts of my Rome experience was Rinaldo's Cafe. Rinaldo Fiorini and his wife Nella ran a little cafe in the Rome Center. If memory serves their children worked with them. Having breakfast there everyday was pure heaven. Rinaldo made a cappuccino like none other. In fact, I'll go out on a limb and say I haven't had one as good since. Of course a romantic memory could be playing tricks with me.
The Fiorini's knew little English, which was fine since I knew little Italian, but somehow we were able to communicate with each other. Rinaldo was the kind of cafe owner who loved to laugh and joke with the customers. In this case, students would crack jokes with him, and in turn, he would give us all a good chuckle.
I remember watching him make the drinks, and I was in awe. This was a master who knew what to do, and how to serve. If a drink wasn't up to his standards, it got tossed, and he started again. He was an artist, and his work was going to be perfection. It tasted like perfection to be sure.
The cafe was small, with a few tables around. I always drank my cappuccino there, and never "to go". I wanted to take in everything. I've had wonderful experiences around the world, but Rinaldo's is one of the best.
Charlie
 |
| (Courtesy of Loyola University Chicago) |
The Fiorini's knew little English, which was fine since I knew little Italian, but somehow we were able to communicate with each other. Rinaldo was the kind of cafe owner who loved to laugh and joke with the customers. In this case, students would crack jokes with him, and in turn, he would give us all a good chuckle.
I remember watching him make the drinks, and I was in awe. This was a master who knew what to do, and how to serve. If a drink wasn't up to his standards, it got tossed, and he started again. He was an artist, and his work was going to be perfection. It tasted like perfection to be sure.
The cafe was small, with a few tables around. I always drank my cappuccino there, and never "to go". I wanted to take in everything. I've had wonderful experiences around the world, but Rinaldo's is one of the best.
Charlie
Sunday, April 27, 2014
Barista Competition
Last night I was watching some video from the U.S. Barista Championships going on this weekend. If you've never seen one it's quite interesting to watch.
A barista has 15 minutes to prepare and serve espresso, cappuccino, and a personal specialty drink to four judges. There are two judges who watch every movement they make so they are judged on their technical skills. In short, the competition is about technical skills and sensory experience. All the while the barista talks to the judges and explains step by step what they're doing, and what they want to accomplish with their drink.
These people take their jobs very seriously, and are both servers and artists. This video gives you a taste of what it's like.
Having made drinks like this in the past, I can't imagine trying to perfect the drink, but also describing your actions and "performing" at the same time. My hat is off to these folks.
Charlie
A barista has 15 minutes to prepare and serve espresso, cappuccino, and a personal specialty drink to four judges. There are two judges who watch every movement they make so they are judged on their technical skills. In short, the competition is about technical skills and sensory experience. All the while the barista talks to the judges and explains step by step what they're doing, and what they want to accomplish with their drink.
These people take their jobs very seriously, and are both servers and artists. This video gives you a taste of what it's like.
Charlie
Thursday, April 24, 2014
Coffee Review: Big Shoulders Coffee Kenya Kalilani
Today we are trying the last of the coffees I got at CoffeeCon Chicago. Oh don't worry, I still have plenty of coffee, we just have been trying each one. This morning I opened Big Shoulders Coffee's Kenya Kalilani.
The first thing I noticed when I opened the bag was the aroma. It smelled very pine like. I've never smelled anything like it in a coffee. To be honest, it made me pause for a moment, as if I didn't want to make the coffee. Why would coffee smell like pine? I quickly went to their website and one of the notes they list is "fresh-cut pine." Ok...good I didn't imagine it. I was a bit dubious though about drinking it. Would it taste like pine?
The coffee doesn't taste like a pine tree. True to what I find with African coffees, this has a very tea-like taste. It's a bright coffee, with some interesting flavors. There is very much a berry flavor, which overpowers the coffee. Big Shoulders says there is a honey note in it. I'm not sure I tasted that, but there was a sweetness I liked.
This is a lighter roast coffee, and it's a very pleasant coffee. I can't say it's a strong coffee, but it is tasty. Coffee Review has scored it a 93 out of 100. That's an impressive score. This is a coffee to ease into the day. I would rate it on the Cher Scale a 1 for strength, it's a love tap of a cup of coffee.
I used the French Press this morning, I have a feeling I will get a different sense when I use the Chemex. Can't wait to try.
I recommend this coffee, and am eager to try more from Big Shoulders.
www.bigshoulderscoffee.com
Charlie
The first thing I noticed when I opened the bag was the aroma. It smelled very pine like. I've never smelled anything like it in a coffee. To be honest, it made me pause for a moment, as if I didn't want to make the coffee. Why would coffee smell like pine? I quickly went to their website and one of the notes they list is "fresh-cut pine." Ok...good I didn't imagine it. I was a bit dubious though about drinking it. Would it taste like pine?
The coffee doesn't taste like a pine tree. True to what I find with African coffees, this has a very tea-like taste. It's a bright coffee, with some interesting flavors. There is very much a berry flavor, which overpowers the coffee. Big Shoulders says there is a honey note in it. I'm not sure I tasted that, but there was a sweetness I liked.
This is a lighter roast coffee, and it's a very pleasant coffee. I can't say it's a strong coffee, but it is tasty. Coffee Review has scored it a 93 out of 100. That's an impressive score. This is a coffee to ease into the day. I would rate it on the Cher Scale a 1 for strength, it's a love tap of a cup of coffee.
I used the French Press this morning, I have a feeling I will get a different sense when I use the Chemex. Can't wait to try.
I recommend this coffee, and am eager to try more from Big Shoulders.
www.bigshoulderscoffee.com
Charlie
Tuesday, April 22, 2014
Personal Taste and the Return of French Press
As you read this blog, you'll notice I spend little time talking about coffee drinks. Do I like lattes, cappuccinos, and mochas? Yes, I do. My personal taste though is geared more towards a simple cup of coffee. We could blame Starbucks for my coffee leanings. They seem to be the masters of the coffee drinks, as far as creating them like a trend.
I used to be a Venti Soy Latte guy. Everytime I went into a Starbucks though, they had some new creation they wanted me to try. It usually involves whipped cream, more sugar than a person has a right to consume, and lots of flavors. Over time it just seemed to me that all of that was masking the coffee. I know some of you will think this means I hate the drinks. I don't. I just prefer a simpler drink. I like my cup of coffee with my Splenda and soy milk, or black sometimes.
In other news.....we have a French Press again. My friend Kris gave us a spare, and for the last two mornings we have had coffee the way we like it. I still like Chemex, but there is something a bit more robust about a coffee in a French Press. So welcome back French Press.
Charlie
I used to be a Venti Soy Latte guy. Everytime I went into a Starbucks though, they had some new creation they wanted me to try. It usually involves whipped cream, more sugar than a person has a right to consume, and lots of flavors. Over time it just seemed to me that all of that was masking the coffee. I know some of you will think this means I hate the drinks. I don't. I just prefer a simpler drink. I like my cup of coffee with my Splenda and soy milk, or black sometimes.
In other news.....we have a French Press again. My friend Kris gave us a spare, and for the last two mornings we have had coffee the way we like it. I still like Chemex, but there is something a bit more robust about a coffee in a French Press. So welcome back French Press.
Charlie
Saturday, April 19, 2014
Coffee Review: Cup of Excellence 2013 Winner
I learned quite a bit about the Cup of Excellence during the recent CoffeeCon Chicago. As I mentioned this is the Olympics of coffee, where growers from each country compete to see who has the highest quality coffee. As a reminder, the judging starts with 300 farmers, and is eventually whittled down to the top 10. The top 20 get "award" status. The judging is on a 0-100 scale. The closer you are to 100 the better the coffee. Judges sip over 9,000 cups of coffee to determine the best.
While at CoffeeCon, I was given some Cup of Excellence coffee. This was a 2013 award winner from Guatemala. The particular coffee came from Villaure, a farm in the Huehuetenango region of Guatemala. This area is known for it's great coffee. This coffee placed 20th overall in the competition.
When I opened the bag, it had a nice roasty aroma I love when I open fresh coffee. It's one of those sensations that brings a smile to your face as you're sniffing. I made the coffee in the Chemex. Mark had told me he wanted to try this one next, as we are going through the coffees from CoffeeCon. So he was looking forward to this coffee.
As I tasted it, I noticed some rich chocolate taste to it. Mark thought there was a nuttiness to the coffee, but I didn't detect it. I thought there was more of a berry like flavor as well. It was a lighter medium roast, not on the dark side at all, but not quite a light roast.
We enjoyed this coffee. It seemed like a robust cup of coffee. Now, because there is the award factor, was it award worthy? I am not judge in any way, shape or form, but of the coffees we have tried this week from CoffeeCon(JJ, Metropolis, Stone Creek), this would rank #4. Keep in mind, all of these coffees are wonderful coffees. I just felt I had better this week.
Still this is a really nice coffee, and it's a great way to start your morning. On our Cher Scale, this is a 7. It's one of those moments Cher shook up Sonny, and told him to wise up.
I encourage you to learn more about the work the Alliance for Coffee Excellence, who runs the Cup of Excellence Program, does. They are striving to improve not only coffee quality, but the lives of those who produce coffee.
http://www.allianceforcoffeeexcellence.org/en/cup-of-excellence/
Charlie
While at CoffeeCon, I was given some Cup of Excellence coffee. This was a 2013 award winner from Guatemala. The particular coffee came from Villaure, a farm in the Huehuetenango region of Guatemala. This area is known for it's great coffee. This coffee placed 20th overall in the competition.
When I opened the bag, it had a nice roasty aroma I love when I open fresh coffee. It's one of those sensations that brings a smile to your face as you're sniffing. I made the coffee in the Chemex. Mark had told me he wanted to try this one next, as we are going through the coffees from CoffeeCon. So he was looking forward to this coffee.
As I tasted it, I noticed some rich chocolate taste to it. Mark thought there was a nuttiness to the coffee, but I didn't detect it. I thought there was more of a berry like flavor as well. It was a lighter medium roast, not on the dark side at all, but not quite a light roast.
We enjoyed this coffee. It seemed like a robust cup of coffee. Now, because there is the award factor, was it award worthy? I am not judge in any way, shape or form, but of the coffees we have tried this week from CoffeeCon(JJ, Metropolis, Stone Creek), this would rank #4. Keep in mind, all of these coffees are wonderful coffees. I just felt I had better this week.
Still this is a really nice coffee, and it's a great way to start your morning. On our Cher Scale, this is a 7. It's one of those moments Cher shook up Sonny, and told him to wise up.
I encourage you to learn more about the work the Alliance for Coffee Excellence, who runs the Cup of Excellence Program, does. They are striving to improve not only coffee quality, but the lives of those who produce coffee.
http://www.allianceforcoffeeexcellence.org/en/cup-of-excellence/
Charlie
Thursday, April 17, 2014
Um....No Thanks
Let's see, I'm at Panera, they are talking to me about their "fresh coffee" and it's 12:00. The sign on the thermal brew thingy says, "Freshly Brewed at 9:00am." I'll pass on the "fresh coffee."
Charlie
Charlie
Coffee Review: Metropolis Colombia Andino AAA
You know how when you go to a party, and you see a lot of your friends, and one of them is like on old friend, but you are too busy talking and interacting the others, that you take them for granted, and spend less time with them? Well that sums up Metropolis Coffee at this year's CoffeeCon. I knew they were there. I saw them, I didn't go to the booth until the end of the day. Shame on me for not paying attention sooner.
I have loved Metropolis Coffee since my Chicago days. They are time and time again a great coffee roaster. I may have had one coffee from them that wasn't as great as I thought it should be, but saying a coffee from them isn't great, is like going from an A+ to an A-.
When I got to the booth, I saw two coffees left: a Brazil FAF Lot#231 and Colombia Andino AAA. I asked the guys which would you choose to buy. They both said in unison, "The Colombian." I asked why. They let their coffee do the talking and handed me a cup. Oh yeah...the Colombian.
This coffee comes from Grupo Asociativo Andino Especial and is a Caturra, Colombia, Typica, Bourbon. It has been fully washed and dried on raised beds. Metropolis says the flavors are Caramel, Brown Sugar and Sweet Potato. I don't know about you, but that sounds like Thanksgiving to me. This is one of those coffees where what they say is truly what I got. I felt like was drinking a sweet potato with a good helping of brown sugar on it. The caramel, in my opinion, is more the aftertaste, and not as strong.
This is a coffee I would serve at anytime. It's strong enough to be a morning cup, but with that caramel aftertaste, this could be an after dinner coffee, perfect with ....say pumpkin pie. On our Cher Scale of strength, this is another 8.5. Cher slaps Jack for being such a ninny on Will and Grace.
Of the coffees I have had this week from CoffeeCon, each one has been a winner. If you don't live in the Chicago area, you can buy their coffees online,
http://www.metropoliscoffee.com
The skinny on this in four words - Great Cup of Coffee.
Charlie
I have loved Metropolis Coffee since my Chicago days. They are time and time again a great coffee roaster. I may have had one coffee from them that wasn't as great as I thought it should be, but saying a coffee from them isn't great, is like going from an A+ to an A-.
When I got to the booth, I saw two coffees left: a Brazil FAF Lot#231 and Colombia Andino AAA. I asked the guys which would you choose to buy. They both said in unison, "The Colombian." I asked why. They let their coffee do the talking and handed me a cup. Oh yeah...the Colombian.
This is a coffee I would serve at anytime. It's strong enough to be a morning cup, but with that caramel aftertaste, this could be an after dinner coffee, perfect with ....say pumpkin pie. On our Cher Scale of strength, this is another 8.5. Cher slaps Jack for being such a ninny on Will and Grace.
Of the coffees I have had this week from CoffeeCon, each one has been a winner. If you don't live in the Chicago area, you can buy their coffees online,
http://www.metropoliscoffee.com
The skinny on this in four words - Great Cup of Coffee.
Charlie
Wednesday, April 16, 2014
Coffee Review: Stone Creek Coffee Guatemala Lot #37/41
Stone Creek began in 1993. Over time, what Eric Resch and his wife Melissa started with a small roaster and one location, has turned into a pretty impressive 10 locations in the Milwaukee area and Stone Creek Kitchen. Stone Creek Kitchen is coffee-centric, meaning they develop foods to serve with, and enhance the coffee experience. The company supports over 200 non-profits in the area. More importantly their coffee is based on partnerships with farmers, which encourage better quality coffee, and responsible farming,; where the workers are taken care of, and the coffee is cultivated with great care.
Stone Creek was at CoffeeCon this year. As I wrote in my summary of the day, this was one of two coffee companies I went back to time, and time again. I'm sure the folks thought I was a coffee stalker at one point. They were kind enough to give me a bag of coffee. Maybe that was the "go away coffee blogger" bag. Anyway, I'm glad they did, because I want to talk about the coffee I had this morning.
Guatemala Lot #37/41 comes from Finca El Retrio del Quisaya. This is a farm which has been owned and cultivated by the Alburez/Ortega family since 1832. They began farming coffee in 1912. 37/41 is a combination of smaller lots on the farm which come together in this coffee.
This coffee is a Red Bourbon and had been through a washed process. It was grown at 1725-1750m. What I experience with a good many coffees which have been through the washed process is a nutty flavor to the coffee, which sometimes I like, other times I don't. This coffee doesn't have a strong nutty flavor(which is good). I get a chocolate-like flavor, with a bit of citrus in it.
I made the coffee this morning in the Chemex. First I tried it black, and it was just as I remember from CoffeeCon....very good. Did I say very good? Sorry, my mistake, I mean excellent. This is a great coffee. This is one of those coffees, I would gladly wake up to make every morning, would love it, and find something different about it every day. I sometimes think when people write about personality in a coffee, they are making things up. No more. This coffee does have a personality, and it's a bright, and full of sunshine. Are you getting I love this coffee?
On our strength scale, this is a perky wake you up coffee. On our Cher Scale, this is an 8.5. This is what an 8.5 looks like.
https://www.stonecreekcoffee.com
Charlie
Tuesday, April 15, 2014
Coffee Review: JJ Coffee Roasters Rwandan Kiva Kanza
We brought home quite a haul of coffee from CoffeeCon, and last night we talked about what to brew and try first. I was pretty insistent that I wanted to try the Rwandan Kiva Kanza from JJ Coffee Roasters. This is a coffee they roasted for me, so I wanted it to be the first one I reviewed.
I made the coffee in our Chemex and once it was finished, I gave it two testings. First I tried it just black. Next I put in my usual. This is a really nice coffee. As with many African coffees, there is a tea-like quality to it. I imagine if someone told me they were a tea drinker, I would offer this for them to try to see if they liked it.
This coffee has a brightness to it I enjoy very much. There's nothing heavy about this coffee. Whether or not they planned it, I taste a bit a caramel in the coffee. I'm also getting a very floral sense to it. Again I attribute it to the tea-like nature of the coffee.
Strong? It isn't strong. This is a love tap from Cher. Maybe as she gives Chazz a hug. This coffee is not a wake you up coffee. I could see this being a mid-day coffee, when all you want is a nice gentle cup of coffee.
Jim and Jon roast really nice coffee, and yet again I am loving it. Well done guys! If these two ever grow their roasting into business, you would be smart to invest or be part of it. I think they have a future in the coffee world!
Charlie
I made the coffee in our Chemex and once it was finished, I gave it two testings. First I tried it just black. Next I put in my usual. This is a really nice coffee. As with many African coffees, there is a tea-like quality to it. I imagine if someone told me they were a tea drinker, I would offer this for them to try to see if they liked it.
This coffee has a brightness to it I enjoy very much. There's nothing heavy about this coffee. Whether or not they planned it, I taste a bit a caramel in the coffee. I'm also getting a very floral sense to it. Again I attribute it to the tea-like nature of the coffee.
Strong? It isn't strong. This is a love tap from Cher. Maybe as she gives Chazz a hug. This coffee is not a wake you up coffee. I could see this being a mid-day coffee, when all you want is a nice gentle cup of coffee.
Jim and Jon roast really nice coffee, and yet again I am loving it. Well done guys! If these two ever grow their roasting into business, you would be smart to invest or be part of it. I think they have a future in the coffee world!
Charlie
Sunday, April 13, 2014
My Mom and Coffee
We lost my mom to Cancer in 1997. She was so many things to me, and I miss her a great deal. One of the things we shared was a love of coffee. My mom loved a strong cup of coffee, and took it black. Her coffee was so strong, it could get up out the cup, slap you in the face, and tell you where you could go. Now THAT's a strong cup of coffee.
When she and my dad traveled around the world, one of the things they did to judge how good a trip it was, was how good was the coffee. I thought it was odd, still do. Some countries they visited are not known for their coffee(China).
We had a Mr. Coffee and Bunn coffee makers which did just fine for the time. I don't think mom cared about how the coffee was brewed. She just wanted a good cup of coffee. She hated the fact my dad put half and half and sugar in the coffee. She wanted me to drink it black. Her thought was, if the coffee was good it shouldn't need anything else. She and I would disagree on that these days.
I thought about her at CoffeeCon yesterday. I don't think the event would be her thing to attend, but she would sure like to sample the coffee. So this morning, as I try some Big Shoulders Coffee, I raise a cup to my wonderful mom.
Charlie
Saturday, April 12, 2014
CoffeeCon Chicago 2014: Wrap Up
Another great CoffeeCon. I met some wonderful people. I caught up with friends. I learned a little more about coffee. I drank coffee. I had fun.
Zhou Brothers Art Center is an incredible facility. There is a definite warehouse feel and vibe to it. This is good and not so good. The good is the atmosphere is intimate and very coffee house like. The bad was because it's a renovated warehouse the acoustics made it difficult at times to hear the speakers. Overall though this is a fine place for the event.
I tried all the brewed coffees. I was trying to determine the coffees I liked the best. Two stood out, and I went back to them time and time again. Kudos to Stone Creek Coffee, based in Milwaukee, WI. and I Have a Bean. Their coffees rocked today, and their representatives were friendly, great at explaining everything, and enthusiastic. I Have a Bean ran out of whole bean coffee at 11am. WOW! The folks at Stone Creek were able to give me some beans to take home and sample. Of course a review will come.
Kevin Sinnott has produced yet another successful event. He has his hands full as he is taking CoffeeCon on the road to New York City, San Francisco and Los Angeles. If only I could go to each.
So what did I bring home?
Zhou Brothers Art Center is an incredible facility. There is a definite warehouse feel and vibe to it. This is good and not so good. The good is the atmosphere is intimate and very coffee house like. The bad was because it's a renovated warehouse the acoustics made it difficult at times to hear the speakers. Overall though this is a fine place for the event.
I tried all the brewed coffees. I was trying to determine the coffees I liked the best. Two stood out, and I went back to them time and time again. Kudos to Stone Creek Coffee, based in Milwaukee, WI. and I Have a Bean. Their coffees rocked today, and their representatives were friendly, great at explaining everything, and enthusiastic. I Have a Bean ran out of whole bean coffee at 11am. WOW! The folks at Stone Creek were able to give me some beans to take home and sample. Of course a review will come.
Kevin Sinnott has produced yet another successful event. He has his hands full as he is taking CoffeeCon on the road to New York City, San Francisco and Los Angeles. If only I could go to each.
So what did I bring home?
Looks like I got coffee to last a couple weeks....or so.
I had another great CoffeeCon. Looking forward to 2015!
Charlie
CoffeeCon Chicago 2014: Cup of Excellence
One of the groups represented today is Cup of Excellence. If you've not heard of them, it's pretty simple - they are the Olympics of coffee. There are competitions within coffee producing countries, who all vie to be one of the best coffees. Here are the levels of competition breakdown:
Pre-selection 300 coffees - This is the initial submission and judging.
National Jury Round 1 - The 300 is narrowed to 140 coffees.
National Jury Round 2 - 140 is narrowed down to 90.
International Jury Round 1 - The coffees are whittled down to 50 coffees.
International Jury Round 2 - 35 coffees are left in the competition
Top Ten - This is the coveted group. There will be a winner.
When farmers participate, and work towards the higher quality, it means more money is coming to them. In fact with Cup of Excellence coffees 83% of the sales price goes back to the farmer. This money is put back into development of coffee, educational programs in communities, and of course encourages better quality coffee to be grown.
For more info go to http://www.allianceforcoffeeexcellence.org/en/
Charlie
Pre-selection 300 coffees - This is the initial submission and judging.
National Jury Round 1 - The 300 is narrowed to 140 coffees.
National Jury Round 2 - 140 is narrowed down to 90.
International Jury Round 1 - The coffees are whittled down to 50 coffees.
International Jury Round 2 - 35 coffees are left in the competition
Top Ten - This is the coveted group. There will be a winner.
When farmers participate, and work towards the higher quality, it means more money is coming to them. In fact with Cup of Excellence coffees 83% of the sales price goes back to the farmer. This money is put back into development of coffee, educational programs in communities, and of course encourages better quality coffee to be grown.
For more info go to http://www.allianceforcoffeeexcellence.org/en/
Charlie
CoffeeCon Chicago 2014: Marysabel Caballero
Their talk took the audience from seedling to finished product. They spoke about how they manage current lots, and what goes into developing new lots of coffee. One of my take aways was they grow coffee facing East. This means they get about 7 hours of sunlight, and it reduces their exposure to rain.
The day is full of talks and workshops about coffee, and it is truly fascinating.
Charlie
CoffeeCon Chicago 2014: Manual Coffeemaker No. 1
One of the great things about CoffeeCon is learning about new brewing methods, and the entrepreneurs in the coffee world. Craighton Berman is working on Manual Coffeemaker No.1
Berman describes this inventive system as "designed to elevate the ritual of making coffee by hand." He is on Kickstarter, and hoping to raise $100,000 for this project.
https://www.kickstarter.com/projects/390812913/manual-coffeemaker-no1?ref=live
I've spent some time with him today, and watched him as he describes his plans. Berman is passionate about making a great coffee brewing device, and really getting it into the hands of the public. Take at look at his Kickstarter page, and feel free to donate. 6 days left towards his goal.
Charlie
Berman describes this inventive system as "designed to elevate the ritual of making coffee by hand." He is on Kickstarter, and hoping to raise $100,000 for this project.
https://www.kickstarter.com/projects/390812913/manual-coffeemaker-no1?ref=live
I've spent some time with him today, and watched him as he describes his plans. Berman is passionate about making a great coffee brewing device, and really getting it into the hands of the public. Take at look at his Kickstarter page, and feel free to donate. 6 days left towards his goal.
Charlie
CoffeeCon Chicago 2014: Old Friends
One of the best parts of CoffeeCon is catching up with old coffee friends. Just ran in to JJ Coffee Roasters. Jim and Jon were kind enough to give me some coffee. I interviewed Jim earlier this week,
and I am really looking forward to trying their coffee. Rumor has it they are roasting to the scary dog bowl coffee roaster I met last year.....okay!
The guys are having fun roasting away today, and they have some coffee to give you as they roast! Their coffee is great stuff.
Charlie
The guys are having fun roasting away today, and they have some coffee to give you as they roast! Their coffee is great stuff.
Charlie
CoffeeCon Chicago 2014: Early Sights
Here is some of what I am seeing early in the day.
Sowden is here to demonstrate some cool brewing methods!
Gaslight Coffee Roasters of Chicago are here, and brewing some great coffee.
Gaslight Coffee Roasters of Chicago are here, and brewing some great coffee.
CoffeeCon Chicago 2014: Good Morning!
Morning Coffee Lovers!!!!
How is everyone this morning? I am at CoffeeCon, and ready to blog. The Zhou Brothers Art Center is a BUZZ of activity as they set up. A line is forming at the door to get in, and we are ready to go.
Keep following my all day. Leave comments, Tweet me @javarunner1962.
How is everyone this morning? I am at CoffeeCon, and ready to blog. The Zhou Brothers Art Center is a BUZZ of activity as they set up. A line is forming at the door to get in, and we are ready to go.
Keep following my all day. Leave comments, Tweet me @javarunner1962.
Friday, April 11, 2014
CoffeeCon Week: The Night Before
Well we made it to Chicago. It's been a long, long, long day. Sadly I wasn't able to attend the media party tonight, but I'm ready for tomorrow.
We drove by the Zhou Art Center which will host CoffeeCon. Looks very cool on the outside. Can't wait to see the inside.
On the agenda tonight....figuring out my schedule for tomorrow, which no doubt I will throw away once the day gets going. Then I head to sleep.
I will blog all day long, provide pictures, videos, etc. Looking forward to sharing the day and having fun!
Charlie
We drove by the Zhou Art Center which will host CoffeeCon. Looks very cool on the outside. Can't wait to see the inside.
On the agenda tonight....figuring out my schedule for tomorrow, which no doubt I will throw away once the day gets going. Then I head to sleep.
I will blog all day long, provide pictures, videos, etc. Looking forward to sharing the day and having fun!
Charlie
Thursday, April 10, 2014
CoffeeCon Week: The Classes
CoffeeCon just released their schedule for this Saturday's event, and MAN it looks good! This is like trying to choose which class and time to attend in college. The best part is, they go on all day, so if you miss "Manual Brewing Methods" at 10am, you can sit in on it at 11am.
Here are some of the classes I want to attend:
The Science of Coffee
Grinding(not to be confused with bump and grind)
Cuban Coffee
Talk and Taste COE
George Howell's lecture
Coffee Sustainability
Phew....that is a full day right there. I may have to send Mark into a couple others to take notes for me.
You can still get $2 off admission if you enter "JavaRun" in the coupon section at checkout. Buy your tickets at - http://coffee-con.com/ticket-page
Charlie
Here are some of the classes I want to attend:
The Science of Coffee
Grinding(not to be confused with bump and grind)
Cuban Coffee
Talk and Taste COE
George Howell's lecture
Coffee Sustainability
Phew....that is a full day right there. I may have to send Mark into a couple others to take notes for me.
You can still get $2 off admission if you enter "JavaRun" in the coupon section at checkout. Buy your tickets at - http://coffee-con.com/ticket-page
Charlie
Wednesday, April 9, 2014
CoffeeCon Week: The Joy
This week one of my staff at work asked me about CoffeeCon. She said, "You seem all happy about going to CoffeeCon. Is it that, or are you just happy to get away for a few days." I'll share a bit more with you than I did with her. I have a lot of joy when it comes to CoffeeCon.
I consider myself an average lover of coffee. I'm not an expert, nor do I pretend to be. I'm not ashamed to tell people I prefer coffee with spy creamer and splenda. I'm accused of being a snob, but if not liking Dunkin Donuts coffee is evidence of being a snob, perhaps I am.
I just love coffee and learning about it. It bring me joy. I love opening a new bag of coffee beans, and inhaling that smell. I love preparing coffee with something other than a drip machine. I like sharing coffee with Mark. I love meeting and talking to people who share this love with me. I love writing about coffee and what I learn. I love sharing my experiences with you. Now if all that isn't joy, then what is?
This weekend I get to experience more joy as I attend CoffeeCon Chicago. I know I will learn something new. I know I'll meet some incredible people. Most of all, I know I will discover and drink some wonderful coffee. I get to share all of that with you. This is going to be good....
Charlie
I consider myself an average lover of coffee. I'm not an expert, nor do I pretend to be. I'm not ashamed to tell people I prefer coffee with spy creamer and splenda. I'm accused of being a snob, but if not liking Dunkin Donuts coffee is evidence of being a snob, perhaps I am.
I just love coffee and learning about it. It bring me joy. I love opening a new bag of coffee beans, and inhaling that smell. I love preparing coffee with something other than a drip machine. I like sharing coffee with Mark. I love meeting and talking to people who share this love with me. I love writing about coffee and what I learn. I love sharing my experiences with you. Now if all that isn't joy, then what is?
This weekend I get to experience more joy as I attend CoffeeCon Chicago. I know I will learn something new. I know I'll meet some incredible people. Most of all, I know I will discover and drink some wonderful coffee. I get to share all of that with you. This is going to be good....
Charlie
Tuesday, April 8, 2014
CoffeeCon Week: Master Classes
One way to think of CoffeeCon is to think of it as a series of master classes. For someone like me, this is Heaven. My goal as I get into coffee, is to learn as much as I can. CoffeeCon offers some of the masters of the profession, who we would ordinarily never get a chance to meet, and learn from them.
George Howell is often credited as the pioneer of the specialty coffee movement. He founded Coffee Connection in 1974 in Cambridge, MA. Coffee Connection was one of those rare places where care and craft went into making coffee. This wasn't diner coffee. This was fresh roasted and brewed coffee. Eventually he sold his business to Starbucks, but has kept on going.
Howell is a co-founder of the Cup of Excellence, which has helped countless farmers over the years not only develop superior coffee, but has assured prices paid for those coffees was at a premium. Today Howell runs George Howell Coffee. The company's Terrior line is single-estate coffee, focusing on various regions. His education has bettered our understanding of coffee, and how we appreciate it.
Oren Bloostein is another leader in the coffee world. Founding Oren's Daily Roast in 1986, Bloostein has spent the years honing his roasting skills, and searching for beans which are of the highest quality. He deals directly with growers. His company also sells equipment so you can explore and enjoy coffee at home.
These are two of the "teachers" in the master class called CoffeeCon. Others from the industry will be there to demonstrate various ways to brew coffee. Ever wonder how to brew Turkish Coffee? There you go. What's an AeroPress? Find out in one of the many classes.
CoffeeCon truly is more than about celebrating coffee, it's an educational opportunity. You can still purchase tickets online http://coffee-con.com/ticket-page/ Type "JavaRun" in the promo code, and you get $2 off your ticket price. That means an incredible day of learning can be had for as little as $18. Not sure where else you can that value.
Looking forward to learning and sharing.
Charlie
George Howell is often credited as the pioneer of the specialty coffee movement. He founded Coffee Connection in 1974 in Cambridge, MA. Coffee Connection was one of those rare places where care and craft went into making coffee. This wasn't diner coffee. This was fresh roasted and brewed coffee. Eventually he sold his business to Starbucks, but has kept on going.
Howell is a co-founder of the Cup of Excellence, which has helped countless farmers over the years not only develop superior coffee, but has assured prices paid for those coffees was at a premium. Today Howell runs George Howell Coffee. The company's Terrior line is single-estate coffee, focusing on various regions. His education has bettered our understanding of coffee, and how we appreciate it.
Oren Bloostein is another leader in the coffee world. Founding Oren's Daily Roast in 1986, Bloostein has spent the years honing his roasting skills, and searching for beans which are of the highest quality. He deals directly with growers. His company also sells equipment so you can explore and enjoy coffee at home.
These are two of the "teachers" in the master class called CoffeeCon. Others from the industry will be there to demonstrate various ways to brew coffee. Ever wonder how to brew Turkish Coffee? There you go. What's an AeroPress? Find out in one of the many classes.
CoffeeCon truly is more than about celebrating coffee, it's an educational opportunity. You can still purchase tickets online http://coffee-con.com/ticket-page/ Type "JavaRun" in the promo code, and you get $2 off your ticket price. That means an incredible day of learning can be had for as little as $18. Not sure where else you can that value.
Looking forward to learning and sharing.
Charlie
Sunday, April 6, 2014
CoffeeCon Week: Catching Up With JJ Coffee Roasters
Last May at CoffeeCon 2013, I met two guys in the home roaster area of the event. It was sunny outside, and there were various home roasters roasting away, and educating people about home roasting.
To be honest, the three that I focused on were: the guy home roasting on a Weber Grill, the woman using what looked like a hair dryer roasting coffee in a dog bowl, and two guys, who had a more traditional home roasting set up. As you might imagine, I gravitated to the two guys: Jim Smyth and Jon Parker. To the coffee world they are known as JJ Coffee Roasters. Readers of this blog will know that I thought their coffee was one of the best offerings at CoffeeCon, and some of the best I had last year. With CoffeeCon 2014 Chicago this week, I had a chance to interview Jim Smyth and catch up a bit.
Charlie: I can't believe it's been almost a year since last year's CoffeeCon. Jim what's been going on since we met?
Jim: Honestly, not too much. I have just tried a lot of different coffees and I am enjoying every moment of it. I've tried some amazing coffees from Kenya and Ethiopia and my second year in a row, I got my hands on some Panama Esmerelda Geisha, which is my favorite coffee so far, I can't wait to find something that compares. I have met a few new clients and they love the product. That's all that matters. I'm looking forward to meeting many more next week.
Charlie: For those folks who don't know JJ Coffee Roasters, or you and Jon, how did you two meet, and how did you decide to roast coffee together?
Jim: Jon and I met while working at Starbucks back in February 2011. At that point, I didn't have a clue on how to roast coffee myself, just the occasional video at Starbucks that shows their large 400lb roaster with some extra dark roast in there. Jon had been roasting coffee for a few years at this point. He invited me to his place and showed me how it was done and I took off from there. I would say that we decided to do this together because we both share a great passion for the art of roasting coffee and wanted to share this journey together.
Charlie: What kind of roaster are you using?
Jim: Currently I use a gene cafe 1/2 lbs capacity roaster. I would like to get a bigger one sometime soon but for now, it fits my needs to roast for myself and being able to sell a few pounds every now and then.
Charlie: What's your favorite coffee to roast and why?
Jim: That's actually a great question, and I'm not sure what my answer would be. It really depends, some coffees roast very evenly and every bean carries the same exact color. Those are my favorite but you don't know going into it, whether that's going to happen or not.
My biggest challenge are peaberrys. They are little more difficult. I roast by the looks, not times because the temperature is not always the same from batch to batch so watching those beans are just a bit tricky sometimes.
Charlie: How often are you roasting coffee?
Jim: I roast a couple times a week, it really depends if I have any orders and what my personal supply looks like.
Charlie: CoffeeCon is about educating coffee lovers. For the home roasting novice out there, what advice would you give them?
Jim: Find a great supplier that carries quality coffee and do not leave your roaster unattended. Like I said, roasts can change after first crack pretty quickly depending on the coffee. I have learned my lesson many times and have over roasted coffee to charcoal and its quite disappointing. I prefer light and medium, so a charcoal roasts does nothing for me. I would recommend Sweetmarias or GreenCoffeeBuyingClub. I have had great luck with these two. I've tried some others and the quality just is not what I'm looking for.
Charlie: CoffeeCon is known for spotlighting home roasters, and I know you guys will be there. What can we expect from you?
Jim: I am hoping to get the attention of many others, and get more people into home roasting. I feel that my machine is a great starting roaster, $500. I wish I would have learned this trade many years ago. Its truly the best way to drink coffee because its the freshest and your own.
Jim and Jon roast for a few monthly regulars, family and friends. JJ Coffee Roasters can be found on Twitter and Facebook.
Twitter: https://twitter.com/JJCoffeeRoaster
Facebook: https://www.facebook.com/jjcoffeeroaster?fref=ts
Looking forward to meeting up with the guys again. Rumor has it I might be able to sample some of their coffee. Looking forward to it.
CoffeeCon is this coming Saturday. You can still get a $2 off discount if you enter "JavaRun" in the coupon code when ordering tickets. http://coffee-con.com/ticket-page/
Charlie
Charlie: I can't believe it's been almost a year since last year's CoffeeCon. Jim what's been going on since we met?
Jim: Honestly, not too much. I have just tried a lot of different coffees and I am enjoying every moment of it. I've tried some amazing coffees from Kenya and Ethiopia and my second year in a row, I got my hands on some Panama Esmerelda Geisha, which is my favorite coffee so far, I can't wait to find something that compares. I have met a few new clients and they love the product. That's all that matters. I'm looking forward to meeting many more next week.
Charlie: For those folks who don't know JJ Coffee Roasters, or you and Jon, how did you two meet, and how did you decide to roast coffee together?
Jim: Jon and I met while working at Starbucks back in February 2011. At that point, I didn't have a clue on how to roast coffee myself, just the occasional video at Starbucks that shows their large 400lb roaster with some extra dark roast in there. Jon had been roasting coffee for a few years at this point. He invited me to his place and showed me how it was done and I took off from there. I would say that we decided to do this together because we both share a great passion for the art of roasting coffee and wanted to share this journey together.
Charlie: What kind of roaster are you using?
Jim: Currently I use a gene cafe 1/2 lbs capacity roaster. I would like to get a bigger one sometime soon but for now, it fits my needs to roast for myself and being able to sell a few pounds every now and then.
Charlie: What's your favorite coffee to roast and why?
Jim: That's actually a great question, and I'm not sure what my answer would be. It really depends, some coffees roast very evenly and every bean carries the same exact color. Those are my favorite but you don't know going into it, whether that's going to happen or not.
My biggest challenge are peaberrys. They are little more difficult. I roast by the looks, not times because the temperature is not always the same from batch to batch so watching those beans are just a bit tricky sometimes.
Charlie: How often are you roasting coffee?
Jim: I roast a couple times a week, it really depends if I have any orders and what my personal supply looks like.
Charlie: CoffeeCon is about educating coffee lovers. For the home roasting novice out there, what advice would you give them?
Jim: Find a great supplier that carries quality coffee and do not leave your roaster unattended. Like I said, roasts can change after first crack pretty quickly depending on the coffee. I have learned my lesson many times and have over roasted coffee to charcoal and its quite disappointing. I prefer light and medium, so a charcoal roasts does nothing for me. I would recommend Sweetmarias or GreenCoffeeBuyingClub. I have had great luck with these two. I've tried some others and the quality just is not what I'm looking for.
Charlie: CoffeeCon is known for spotlighting home roasters, and I know you guys will be there. What can we expect from you?
Jim: I am hoping to get the attention of many others, and get more people into home roasting. I feel that my machine is a great starting roaster, $500. I wish I would have learned this trade many years ago. Its truly the best way to drink coffee because its the freshest and your own.
Jim and Jon roast for a few monthly regulars, family and friends. JJ Coffee Roasters can be found on Twitter and Facebook.
Twitter: https://twitter.com/JJCoffeeRoaster
Facebook: https://www.facebook.com/jjcoffeeroaster?fref=ts
Looking forward to meeting up with the guys again. Rumor has it I might be able to sample some of their coffee. Looking forward to it.
CoffeeCon is this coming Saturday. You can still get a $2 off discount if you enter "JavaRun" in the coupon code when ordering tickets. http://coffee-con.com/ticket-page/
Charlie
Saturday, April 5, 2014
Congrats CoffeeCon Selfie Winner
We have a winner for the CoffeeCon tickets. Wasn't too difficult to pick. Cheryl in Chicago won for
demonstrating a desperate need for coffee. CoffeeCon will be a fun and educational day. I imagine Cheryl will be able to get a big cup or three or four cups of coffees from all over. Cheryl if you find the coffee infused donuts....save one for me.
Congrats!
Charlie
Congrats!
Charlie
Wednesday, April 2, 2014
Time is Running Out
Yeah...that's me giving you the look over my glasses. This is your last chance to send a coffee selfie and win 2 tickets to CoffeeCon 2014 Chicago! Take that coffee themed selfie, and email it to javarunner1962@yahoo.com. You have until 11:59pm tomorrow night.Charlie
Review: Starbucks Colombia Narino
Starbucks is having their annual "Home Sale" this week, and one of the items for sale (25% off) is small bags of their Colombia Narino. I had not had this, so I tried it, then bought a bag. This is one of their seasonal coffees. According to Starbucks:
Here coffee grows at elevations higher than 6,500 feet, where warm tropical days, and cool night let the bean develop slowly. Complex and elegant, medium-bodied, with a juicy acidity, herbal notes, with a walnut like finish...
This morning we brewed a couple pots, and here are my thoughts.....
There is an herbal quality to the coffee, and I agree on the walnut like finish. Starbucks calls this a medium roast, with sometimes means "medium high" on the roaster. When I looked at the beans, I noticed a bit of a shine, so I think this is a darker roast than their marketing indicates. I was initially worried about this. Now I liked the coffee at Starbucks, but I wanted to put it through its paces at home.
The taste of this coffee is deceptively smoother than I thought it would be. Normally Starbucks coffee are out there with their taste. This is a tasty coffee, but not an in your face coffee. On our Cher strength scale, it's a solid 7. It will shake you up like a Cher Vegas show. Try this coffee, and I think you will be surprised.
Charlie
Here coffee grows at elevations higher than 6,500 feet, where warm tropical days, and cool night let the bean develop slowly. Complex and elegant, medium-bodied, with a juicy acidity, herbal notes, with a walnut like finish...
This morning we brewed a couple pots, and here are my thoughts.....
There is an herbal quality to the coffee, and I agree on the walnut like finish. Starbucks calls this a medium roast, with sometimes means "medium high" on the roaster. When I looked at the beans, I noticed a bit of a shine, so I think this is a darker roast than their marketing indicates. I was initially worried about this. Now I liked the coffee at Starbucks, but I wanted to put it through its paces at home.
The taste of this coffee is deceptively smoother than I thought it would be. Normally Starbucks coffee are out there with their taste. This is a tasty coffee, but not an in your face coffee. On our Cher strength scale, it's a solid 7. It will shake you up like a Cher Vegas show. Try this coffee, and I think you will be surprised.
Charlie
Tuesday, April 1, 2014
Free Coffee is Free
When someone offers you a cup of coffee, that's nice. When someone gifts you coffee, I think that's thoughtful. When a major fast food chain gives away coffee....I say no thanks. For a limited time McDonald's is giving away small cups of coffee at breakfast. It's a way to promote their McCafe coffees.
I've had McDonald's coffee since the days it came in the horrible styrofoam cups, and tasted like...well...styrofoam. The coffee today comes in a sturdy paper cup and tastes like...well...styrofoam.
When you go to McDonald's one thing I hate about the coffee experience is they do it all for you. You're asked how many creams and how many sugars/sweeteners. They have a machine that takes care of the cream, and you depend on the staff to put in the right amount of extras. I actually prefer doing that.
Their coffee is not fresh coffee. No, fresh coffee doesn't mean they just brewed a fresh pot. There's a difference between fresh coffee and fresh pot. At least with Starbucks, I see them grind the coffee. At McDonald's I'm worried they're storing the coffee next to the potatoes, near a grease trap.
McDonald's coffee is bland. There is nothing unique about the taste. In fairness, I think it's a step above Dunkin Donuts.
I get why people get the coffee - convenience. I've never heard one person ever say, "Hey let's head to Mikey Ds for a cup of coffee." If yo want a good cup of coffee in the morning, think for a moment. What does the company do? They make fast food. What does Starbucks or a coffee house do? They make coffee.
With a free cup of coffee, sometimes you get what you pay for. Skip the coffee at McDonald's.
Charlie
I've had McDonald's coffee since the days it came in the horrible styrofoam cups, and tasted like...well...styrofoam. The coffee today comes in a sturdy paper cup and tastes like...well...styrofoam.
When you go to McDonald's one thing I hate about the coffee experience is they do it all for you. You're asked how many creams and how many sugars/sweeteners. They have a machine that takes care of the cream, and you depend on the staff to put in the right amount of extras. I actually prefer doing that.
Their coffee is not fresh coffee. No, fresh coffee doesn't mean they just brewed a fresh pot. There's a difference between fresh coffee and fresh pot. At least with Starbucks, I see them grind the coffee. At McDonald's I'm worried they're storing the coffee next to the potatoes, near a grease trap.
McDonald's coffee is bland. There is nothing unique about the taste. In fairness, I think it's a step above Dunkin Donuts.
I get why people get the coffee - convenience. I've never heard one person ever say, "Hey let's head to Mikey Ds for a cup of coffee." If yo want a good cup of coffee in the morning, think for a moment. What does the company do? They make fast food. What does Starbucks or a coffee house do? They make coffee.
With a free cup of coffee, sometimes you get what you pay for. Skip the coffee at McDonald's.
Charlie
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