Grilling Some Steaks with Coffee

All I can say is.....fire up the grill.

Coffee Trucks - Buy Local

I know the mobile food industry is taking off. Food trucks are the new gourmet experience, and of course coffee companies are selling java on the road. Now I read that Starbucks is getting in on the trend.

http://dailycoffeenews.com/2014/08/28/starbucks-piloting-mobile-trucks-at-three-u-s-college-campuses/

As I read this article, I thought about companies like Kaffeine Coffee Co., and the truck they tool around town in, and sell cups of coffee. What does Starbucks do to little businesses like that one? Well their goal is world coffee domination....kidding. We have seen though that the Starbucks name brings people in.

I am going to suggest that we as coffee lovers buy local. If your town has a coffee truck, support it. These are folks who have decided to own and operate a business in your community. Don't they deserve some of your business? Don't they deserve some love?

It's one thing if the local business has bad coffee, but still that is the minority. The men and women who own these coffee roasters/houses are true lovers of coffee, and in turn I believe they deserve some love back.

Thanks Starbucks....but I am going to buy local.

Charlie

Coffee Review: Counter Culture Idido

If I go to the store to buy coffee, I read the labels of each coffee to see if there is something interesting that makes me want to try the coffee. In this case, I could be judging a coffee by its label. Of course what I am looking for is something I don't normally have, or something interesting about the coffee, of a particular roast or origin. Today's coffee caught my eye because of the name - Idido.

When I first saw the name, I thought it said "Idido, which would be a marriage. Of course my eyes focused, and I saw something else, "Lot No. 1" This intrigued me, so I bought it. 

Counter Culture is known for doing interesting things with coffee. In this case, this coffee is from a cooperative in Idido, Ethiopia. Specifically it's one farmer's lot of coffee in this bag. In the cooperative each farmer has about 1.5 hectares of land, in which they grow their coffee. Idido Cooperative has around 1,000 members, and Counter Culture has been working with them for years. 

According to Counter Culture this coffee has notes of melon, orange blossom and citrus. This is typical of a Ethiopian Yirgacheffe coffee. When I opened the bag, I smelled a strong Caramel aroma. Not sure if that was intended, but I liked it. When I ground the coffee, I smelled more of the citrus.

This is a sweet coffee. The citrus notes are sweeter than I thought they would be. The Caramel aroma I originally smelled, is taken over by a sugary aroma that is quite nice. This is an ease into your morning coffee. Think of it like the snooze button on the alarm clock. You take a sip, you know it's coffee, it gently awakens you, then you hit the button for 10 more minutes. That's this coffee. On our Cher Scale of Strength, it's a 6. This is that gentle punch Cher you used to give Sonny on their TV show in the 1970s.

Companies like Counter Culture and Stone Creek and playing more with their coffees. Both are taking specific lots of coffee, and either creating something great, or experimenting and seeing what we enjoy. I applaud both of them.

Try this coffee, it's a good one.

www.counterculturecoffee.com

Charlie

More on the Indy Coffee Scene

Earlier this week I talked about the up and coming coffee scene in Indianapolis.

http://javarunnerscoffeejourney.blogspot.com/2014/08/indianapolis-coffee-scene-coming-alive.html

The growing coffee trend in the Circle City continues as Quills Coffee from Louisville is about to hit the city.

http://dailycoffeenews.com/2014/08/25/louisvilles-quills-coffee-heading-north-to-indianapolis/

I have not had Quills Coffee, but I look forward to it. What really excites me about this, is where the coffee house will be. The Canal area of Indianapolis is an underutilized area, but it also happens to be the city's most interesting area. Condos, and very few shops surround the canal, which meanders near the State Capitol building. What a terrific opportunity for people to discover what I'm sure will be a great coffee experience, but they can enjoy a scene like no other in the area.

Citizens of Indianapolis should be excited of the new things coming to downtown. It needs to be boosted, and people need to come downtown. Oh the power of coffee to add a boost to the city.

http://quillscoffee.com

Charlie

Coffee Review: Hubbard and Cravens House Decaf

It's been a difficult time finding a decaf that I like and would use on a regular basis. Heart disease now limits my cups of regular coffee to two a day, but I can have more decaf. The problem I find with decaf is that it usually tastes like pretend coffee. I get hints of coffee, but otherwise, I don't feel like I'm truly drinking a cup of coffee.

Last Saturday a friend and I went to Hubbard and Cravens for quick coffees to go. I got their House Decaf. On their website, here is how Hubbard and Cravens describes this decaf...

"Lively and flavorful, this is our house blend of top quality Central American and Indonesian coffees. It's rich and full-bodied, spicy with hints of nuts and fruit."

I took a sip, and immediately I was hit with the spicy part. The mouthfeel was more fruity that nutty, but I got a lot of the spice. I was surprised by this. The roast was darker I believe, because it tasted like a dark roast, and in this case I liked it. There was nothing pretend about this. This really tasted like coffee. To be fair I had one cup. The true test is when I buy a bag and give it a try at home. Still this was a tasty decaf, and if I had a blindfold on, I might think it was a regular cup of coffee. Well done H and C.

Two things to note about my visit. First, I don't know who does the training in the Carmel, IN location, but that you for teaching your people, that when a person asks for room for cream, there is, in fact, room for cream. Starbucks is notorious for handing me a to go, where the coffee is spilling through the lid, because they put in coffee, and used cream to fill it to the top, and beyond, 

Second, I'm curious about the temperature of the coffee they are serving. Both my friend and I felt the coffee was too hot. If it isn't the coffee, maybe you need thicker cups. Our fingers, even with the sleeve, were getting too hot.

Next step for me is to buy a bag and see if this can be a regular decaf for me.

Charlie

Coffee Review: Portland Roasting Coffee- French Roast

Lately we have been drinking more dark roast than usual. Some ok, some not so ok. Then we tried

Portland Roasting Coffee's French Roast. Ooh la la is the best way to describe it.

According to the PRC website:


Bold, Smoky, Dependable

Our darkest roasted blend with a heavy body that carries both a smoky, bold kick and sweetness balancing the profile and anchoring the finish.


• Made from a blend of East African, Central American and Indonesian coffees

• French Roast coffee reaches an internal temperature of 440 degrees when roasting

• Our most popular coffee sold in retail stores

I purchased this at The Fresh Market. I will attest to the popularity of it, as this was the last bag in the store. We've had PRC coffee before, and I have written about it. 

Some French Roasts tasted burnt, and usually are. This coffee doesn't taste burnt at all. It has a smooth taste for a French Roast. Usually the smoke essence of the coffee gives it a less than smooth taste. Not so here. It is a surprisingly sweet coffee, almost like a dark chocolate covered cherry.  

It's a hearty and strong coffee. On our Cher Scale of strength, this is a 10. This is Cher slapping the heck out of Nicolas Cage in Moonstruck, and telling him to "Snap out of it!"

PRC has previously won the Roaster of the Year Award from Roast Magazine. They are also the coffee of choice for the annual Academy Awards. If you don't have PRC coffee in your store....talk to them about it. If not, here is their website.

http://portlandroasting.com

Charlie

Indianapolis Coffee Scene Coming Alive

This week in the Daily Coffee News, Kaffeine Coffee, an Indianapolis-based coffee company was highlighted as making a move into the city's trendy Mass Ave. District.

http://dailycoffeenews.com/2014/08/18/kaffeine-coffee-and-some-big-revitalization-in-downtown-indianapolis/

Kaffeine Coffee Co. has been known as a Coffee Truck business, popping up at various events around the city.

I have not had coffee from them. Every time I've tried, the line has been huge and time was an issue. Chris Kilander and his wife Amanda have worked hard and are now seeing the fruits of labor grow. Indianapolis coffee drinkers get to benefit from the Third Wave Coffee experience they want to bring into a brick and mortar business.

This is exciting, because Kaffeine Coffee Co. joins another great coffee company, Bee Coffee Roasters downtown. Both are creating buzz about coffee in a city not known for it's coffee. I have long thought downtown Indianapolis needed something other than bars, the Colts and the Pacers.

Over at Bee Coffee Roasters, BJ Davis and Andy Gillman educating coffee drinkers in single origin coffee, and a variety of brewing processes. Bee Coffee roasts their own coffee. I have written about them before, and I think their coffee is some of the best coffee I have ever had.

Is there room for another Third Wave Coffee experience in Circle City? Absolutely. This city needs the diversity and artistry that coffee houses like these two offer.

There are other coffee houses in Indy, some very good, but I challenge them to be as creative and interesting as Bee Coffee Roaster and Kaffeine Coffee Co. Here's to an exciting coffee experience in Indy!

Charlie

A World for the Young

In the 1.5 years I've been writing about coffee, I have noticed something, coffee appears to be for the young. When I look at websites, articles, features, or even when I go into most coffee houses, the people working in the industry are young. I'm talking people in their 20s and 30s. I find that both exciting, and somewhat intimidating.

I find it exciting, because coffee is the kind of industry where creativity flourishes, and new ideas come bursting on the scene. This typically comes from a younger mindset. I love watching the direction coffee is moving. The blending of science, engineering and art is fascinating to me.

Now before the over 30 set gets all huffy, I know you are out there too. I know you too are creative and making exciting things happen in the coffee world. The coffee media is showing more young people then. Maybe we in the over 30 world need better press agents? :-)

Here is what is intimidating. Is there room for someone in mid-life(if it starts at 40) who wants to join in the fun? Do they fit in with the twenty somethings? I find in time that people over 40 have less and less in common with the younger generation. Yes, I apologize for sound like an 80 year old man at the moment.

Where do I see most older workers in coffee? Starbucks. God bless Starbucks for hiring older workers. I would like to see these people though at Intelligentsia, Stumptown, or other innovative up and comers. Old dogs can learn new tricks and want to learn new tricks.

I figure though the age of the workers is more in line with the economics of life. Baristas, and other folks in the coffeehouses are making closer to minimum wage. A 45, 55 or 65 year old needs to make more. So I understand why it looks like there are so many young people in the industry.

Still there has to be a role the older generation can play in this movement.

Charlie

My Coffee Life Today

Needless to say(but I will say it) I love coffee. I could probably do a pot a day if I really wanted to. I think there are days I have. Since the heart attack a month ago, my coffee habit has changed a bit. It is funny that so many people asked me if I could still have coffee. I guess that speaks loudly of my love of coffee. To be honest, it was one of my first 10 questions I asked the doctor.

Yes, I can drink coffee. I am limited though. I can have two cups a day. I can drink more decaf though. I'm sure most thought this would be a challenge for me, but it isn't. I plan my coffee now, and I feel I enjoy coffee more because of it. If I have a must have cup, it would be when I first wake up. It's what I look forward to when I go to bed the night before.

The second cup is more optional. If I want it later in the day, my next cup is decaf, otherwise, it would be right after the first cup. Here is where French Press brewing is a good thing. I regulate better how much coffee I make, and it isn't sitting around like in a coffee pot.

When I get decaf, I search for one that tastes like coffee. That seems to be a challenge. So far the winner is a Counter Culture Decaf. If anyone has suggestions, I am always wiling to try. Decaf, for the most part, tastes like imitation coffee. I challenge all my roasting friends to produce a Decaf that is coffee worthy.

Having a heart attack is about lifestyle change, but it should not be so restrictive that you can't enjoy life. I think a good many people with heart disease only see the bad in change. I have found in this case, that change is actually better.

Charlie

Buying Practices

I saw this article yesterday in the Daily Coffee News....

http://dailycoffeenews.com/2014/08/05/consumer-group-fair-world-project-rates-the-buying-practices-of-19-u-s-roasters/

The Fair World Project has reviewed the buying practices of 19 top coffee roasters. The big boys like Starbucks and Green Mountain are rated along smaller roasters such as Just Coffee Cooperative, Counter Culture and Intelligentsia. The article makes for interesting reading, and I think is a guide of sorts, but I don't think it's very definitive.

Specifically, this group has investigated and rated coffee trading and transparency of these roasters.

Just Coffee received one of the highest ratings, though to be honest, and I agree with Daily Coffee News, I'm not sure how valid a smiley face and stars are for ratings. I guess I wanted to know more depth about what makes a 1-5 star overall rating. For a group calling for transparency, I felt it was lacking with this report.

Starbucks gets one of the lowest ratings. Fair World Project says we should avoid their coffee, as Starbucks makes claims of helping farmers, but their actions lobbying against some farming practices in coffee growing companies, makes them a bad guy. Perhaps the issue really is, the larger the roaster, the more difficult to be as fair and transparent?

Intelligentsia and Counter Culture land somewhere in the middle. Their practices get applause overall. Fair World Project though believes that these companies, especially Intelligentsia could do more to be more open in their trading practices.

As I said, this should be a guide, but I would take it with a grain of salt.

Charlie

Coffee Review: Intelligentsia El Diablo Dark Roast

When I lived in Chicago, for years my coffee of choice was anything Intelligentsia roasted. They

were my first specialty coffee house, and I stuck with them for years. I try to revisit their coffees from time to time, but I realized last week, I hadn't had any Intelligentsia since I left Chicago - 4 years ago.

Intelligentsia is well known along with Stumptown and Counter Culture for spreading the popularity of the current love of specialty coffee. I visited Intelligentsia when there was one simple coffee house on Broadway in the Lakeview area of Chicago. Today, they are all over Chicago, in Los Angeles  and New York. With all this expansion, has the quality of their coffee changed? This is what I wondered as I was about to take my first sip of their El Diablo Dark Roast this morning.

Here is how Intelligentsia describes this coffee:

Our ­signature dark roast celebrates the savory side of coffees highlighted by caramelized sugars, molasses and chocolate flavors. We roast the coffee in a way that emphasizes these traits and creates a satisfying, resonant finish.

Dark roasts have a tendency to be a bit burnt, but not this one. Everything they claim about this coffee is true. I did get a molasses/cocoa flavor in my cup. I was surprised at how bright the coffee seemed. This is not a heavy coffee. Dark does not always mean heavy in body and spirit. 

This is a blend which changes with the seasons. I'm not sure of the coffee origins on this blend, but I detect a lot of Central American influences. Possibly blended with a Kenyan/East African bean? No matter it originates, you will love where it ends up - in your coffee cup.

How strong is it? This is a pretty strong coffee. On our Cher Scale of Strength, this is an 8. This is a Cher being a fierce mom in "Mask" strong. Don't mess with this coffee, it means business. 

Happy to see that expansion and growth has not changed the quality of the coffee Intelligentsia produces. They roast incredibly good coffee, and have an outstanding reputation in the coffee world. Kudos to you Intelligentsia.

Charlie