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
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