#BoycottUgandanCoffee

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 I am boycotting Ugandan coffee until these laws are repealed.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

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.

(Courtesy of Loyola University Chicago)

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

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

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

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

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

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