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Trip Report: Model Bakery (Napa, CA)

Posted by on 07 May 2013 | Filed under: Add Milk, Beans, Foreign Brew, Local Brew

This no-frills bakery is a sister to the St. Helena mothership that has been operating for over 80 years. We recently mentioned it as one of the cafés singled out in the recent-and-pathetic coffee listings from Zagat, but the espresso here is actually noteworthy.

There is no indoor seating, but there are outdoor benches and parasols in front — just around the corner from main building of the Oxbow Market. Obviously, breads and baked goods are the big thing here.

Entrance to Napa's Model Bakery Service area for baked goods inside Napa's Model Bakery

Several years ago, they used a two-group Grimac La Valentina La Vittoria on their supply of Peet’s Coffee. They later upgraded to a two-group La Marzocco Linea and Caffé Vita beans, making it one of the few places in the entire Bay Area we knew to offer them at the time. But in a recent blow to regional roaster diversity, in 2013 they announced they couldn’t keep up with Vita’s import costs from Seattle and were switching to Blue Bottle Coffee, which is what they serve now.

Not that we have anything bad to say about the quality of Blue Bottle Coffee. But when the diversity of local espresso options shrinks, we see that as a step backwards.

Model Bakery's Fetco Luxus coffee dispensers still show Caffé Vita brandingThe results were actually quite good dating back to their Peet’s setup, but they are even better now. The resulting shot has an even layer of medium brown crema (which was more of a swirl of a thicker layer with Vita beans), and the once-large pour sizes have fortunately become smaller. It is still sadly served primarily in paper cups, but the shot is served short and potent in the cup with a body to match and a flavor of brighter fruit. (With Vita beans, the shot offered more herbal pungency, some smoke, and molasses — something we miss.)

Brown ACF cups are now available for cappuccino-sized drinks, but even asking “for here” at the order counter doesn’t guarantee they’ll get your order right. The staff may not seem overly comfortable in their coffee-making, but the results deliver.

Milk-frothing here is not only decent, but when combined with the milk-friendlier Vita roasts of before, the cappuccino flavor here beat out the ones poured at the nearby Ritual (even if Ritual’s foam is more smoothly integrated into the cup). But now with Blue Bottle beans, the milk-espresso contrast is less dramatic. It’s still a solid cup.

Read the updated review of Model Bakery in Napa, CA.

Napa's Model Bakery espresso setup The Napa Model Bakery espresso -- sadly in a paper cup

Trip Report: Jane on Fillmore

Posted by on 05 May 2013 | Filed under: Add Milk, Beans, Local Brew

Opening in 2011, Jane on Fillmore took over the former Bittersweet space and changed a few things with the design. There’s an area dedicated to baking and baked goods in the back. There’s still limited seating upstairs, now just above a mounted buffalo head with an SF Giants cap. Otherwise it has retained its sunny glass storefront, several café tables and chairs, and added a large mirror behind the service area.

They formerly served Four Barrel beans, but they have since switched to Stumptown (and sell the beans retail, along with Baratza grinders and Kalita drippers). This marks a bit of a reintroduction of Stumptown to the area — after having been replaced by a number of local roasters as they’ve spun up.

Entrance to Jane on Fillmore Entering Jane on Fillmore

Inside Jane on Fillmore Local decorations inside Jane on Fillmore

They serve Hairbender and a single origin espresso option (Costa Rica Valle de Los Santos at our time of visit). Plus Chemex offerings of Panama Duncan Estate and Ethiopia Nano Challa in multiple grinders, and a drip/brew bar with a scale and dueling Baratza Virtuoso grinders.

Using a red, two-group La Marzocco FB/80, they pull shots with a darker to medium brown, even crema of decent thickness and density. The cup is no Hairbender brightness bomb, but rather a mellower yet full-flavored soft melding of cocoa powder and a melding of spice and herbal elements. Served in EspressoParts black cups (and a mismatched ACF saucer).

Their milk-frothing shows decorative latte art and even bubbles, however the foam is of minimal thickness and the resulting cup is more than a little milky with little integration between the foam and the espresso. Unless you like your caps closer to a café au lait, the espresso is the star here.

Read the review of Jane on Fillmore.

Brew bar inside Jane on Fillmore FB/70 and bar inside Jane on Fillmore

The Jane on FIllmore espresso The Jane on FIllmore cappuccino

Trip Report: Barrington Coffee Company (Boston, MA)

Posted by on 25 Apr 2013 | Filed under: Beans, Foreign Brew, Machine

Of the coffeehouses in Boston I visited this month, this was my favorite. Sure, I didn’t make it over to Barismo or Voltage, but that was somewhat deliberate. Of all the times I’ve come to Boston, I’ve always stayed in the ‘burbs like Cambridge and Somerville but never Boston proper. This time I never left Boston, and I only wanted to walk or take public transit.

View down Congress St. towards the Boston Convention Center, past Barrington Coffee CompanyThis coffeehouse is located a short walk from where the SCAA conference was held in South Boston. Despite hosting a number of tie-in events, conference attendees were surprisingly few here. It seemed most conference attendees did not venture outside of the Boston Convention Center fortress except by car or cab, and then they were immediately exiting onto a freeway headed someplace else. Because cities place their newer convention centers in undesirable places where space is cheap, and Boston is no exception.

Hence the conference area in South Boston is pretty much an industrial empty lot with fencing, abandoned railways, and other obstacles discouraging most pedestrians from ever accessing it on foot. This much was a bit maddening about Boston: while the Boston Logan airport loudspeakers continually boasted of their “green airport” status with the heavy use of public transportation, walking up to the SCAA conference from my hotel in downtown Boston was a bit like crossing the barbed-wire-laden bits of the Korean DMZ.

It’s as if Boston willfully did everything it could to treat pedestrians as second-class citizens. Moments like this give me guilty thanks for the Loma Prieta earthquake and how it got SF’s Embarcadero Freeway torn down.

The beautiful lot view out back behind the Boston Convention Center The brooding chimneys, USPS, and industrial space walking up to the Boston Convention Center

But back to the coffee…

This café — located in the much less dismal parts on the north end of South Boston — opened as a retail beverage operation to complement their roasting. And they’ve done a stellar job of it. It’s a very open space, with tall ceilings, modern light fixtures, and an exposed concrete floor. There’s a large, round central table for standing at, a few side tables, and stool seating at the Congress St. tall windows.

They earn major points for offering three different choices of coffee for their espresso. At review time it was the Barrington Gold blend (their standard), a Brazil Conquista Reserve, or a Hawaiian Maui Mokka in Anfim grinders. And anybody supporting Maui Moka gets high praise in my book. A well-travelled Yemen mocha descendant, and a favorite of home roasters at the turn of the millenium for the intensely chocolate espresso it produces (and I was one of them), the bean almost went extinct in 2002 when its Ka’anapali Estates home was nearly paved over by Maui condo developers. Every time we can experience it, it’s like seeing a coelacanth.

Entrance to Barrington Coffee Company Synesso and grinders inside the Barrington Coffee Company

Barrington Coffee Company's espresso and cappuccino Barrington Coffee Company's Maui Mokka espresso

Using a three-group Synesso (with naked portafilters, we might add), they pull shots of Barrington Gold (used in our rating linked at bottom) with an even, medium brown crema that dissipates, but it remains an integral, time-sensitive cup. It has a heavy mouthfeel and a dense body underlying flavors of tobacco smoke and molasses. Smooth, heavy, and very tasty. Though acid fruit bomb fanatics may want to steer clear.

Their milk-frothing is good, with detailed latte art, but it is a bit milky and lacks integration with the espresso.

Just to prove it can get even better than the ratings here for the Gold, their Maui Mokka shot has an even, darker brown crema, a bit of firewood in the nose, and that lovely, characteristic deep chocolate bomb flavor that made us fall in love with the bean well over a decade ago. One of our favorite shots in Boston — and one of our more favorite places to have it.

Read the review of Barrington Coffee Company in Boston.

Trip Report: Pavement Coffeehouse (Boylston St., Boston, MA)

Posted by on 24 Apr 2013 | Filed under: Beans, Café Society, Consumer Trends, Foreign Brew, Roasting

This coffeehouse is highly decorated by the locals. Boston Magazine named it Boston’s Best Coffee Shop 2012. It has even achieved national recognition, including listing among Food & Wine‘s America’s Best Coffee Bars and Travel + Leisure‘s America’s Coolest Coffeehouses. And you can see why: it’s a vibrant spot that serves some really good coffee.

The “main” Pavement — and there’s more than one in Back Bay — is located a couple blocks up Massachusetts Ave. from one of our favorite Boston landmarks, the Mapparium. (OK, it hasn’t hurt that we’re also big fans of the Unwound album, Challenge for a Civilized Society.) There’s patio seating along Boylston St. in front, three window counter seats along the entrance, exposed masonry painted white in back with silver, upholstered booths around many smaller tables.

Entrance to Boston's Pavement Coffeehouse on Boylston St. With the SCAA in town, Pavement shows off a La Marzocco GS/3 on the Boylston St. patio

Pavement Coffeehouse's La Marzocco GB/5 and service area Inside Pavement Coffeehouse's seating area

While labelled a coffeeshop, they do a lot of business in meals (lunches, etc.) — making it more of a café. However, they prominently display their use of Counter Culture Coffee and also sell their beans. They additionally offer a “featured espresso” for $3 — which, when we visited, was Anyetsu from Denver’s Novo. (Thus Pavement did not opt in for Counter Culture Coffee’s exclusivity contracts for service and training.)

Using a three-group La Marzocco GB/5 and the Rustico blend from Counter Culture, they pull shots with a highly textured medium-to-darker-brown crema. For its looks, it has a surprisingly lighter body. But with a nice, balanced flavor of cinnamon, cardamom, and a light sweetness and no real smokiness. The flavor profile is very expressive in the midrange, but rather absent at either end of the flavor spectrum.

All-in-all, they serve a great shot. But for all the local and national praised heaped on this coffeehouse, we’ve found at least one place in the city we liked even better. (More in a future review.) Furthermore, we also found the busy vibe here a bit too busy. The environment can be a study in Brownian motion: a bit frenetic with customers always coming, going, and bumping into each other. It made us just want to grab our shot, drink it, and leave.

Read the review of Pavement Coffeehouse on Boylston St. in Boston.

Pavement Coffeehouse's GB/5 with Counter Culture branding The Pavement Coffeehouse espresso

Trip Report: Sip Café (Financial District, Boston, MA)

Posted by on 23 Apr 2013 | Filed under: Add Milk, Beans, Foreign Brew

Owner Jared Mancini learned his original trade managing a Torrefazione Italia (or “T.I.”, as some old-timers in the region like to call it), later at Boston’s Steaming Kettle Starbucks, and then George Howell Coffee before starting this shop here. Jared also lent out this space after-hours to host the Dangerous Grounds cupping shoot staged a little over a week ago.

Entrance to Sip Café in Boston's Financial District Inside Boston's Sip Café

This is an unusual spot: essentially what looks like a glass greenhouse turned into a café on the open grounds of Post Office Square/Norman Leventhal Park. There’s park bench seating outdoors for those who might brave the weather. Inside there’s a curved service counter with an assortment of black wooden tables in what does feel like a greenhouse — just without the plants.

The Sip Café cappuccino, dwarfing their espresso with vast quantities of milkThey serve George Howell Coffee (Daterra Farms Brazil Calabria Roast Espresso for espresso, plus Tarrazu Costa Rica, etc.). They even offer the Yukro Ethiopia that was the de facto “winner” of the Dangerous Grounds cupping.

Using a three-group La Marzocco GB/5 off to the side, they pull shots with a dark brown, textured crema that’s served as a thinner layer on a body-forward shot. Its flavor shows chocolate notes, some caramel and minimal brightness. Curiously, it has the texture, body, and even a bit of flavor like a bittersweet hot chocolate. Served in green “Terra” ceramics with metallic detailing (as featured in their Web site‘s graphics).

We’d score their savvy a little higher, but their medium cappuccino is a disappointing vast, milky soup bowl – swimming in milk with a light layer of blurred latte art foam. We’re scared of what the latte must be like here.

Read the review of Sip Café in Boston.

Counter inside Boston's Sip Café, with GB/5 off to the left The Sip Café espresso

On Boston, and Little of It About Coffee

Posted by on 17 Apr 2013 | Filed under: Barista, Beans, Consumer Trends, Foreign Brew, Quality Issues

For the past couple of days, I’ve resisted writing about this topic: the recent SCAA conference and the tragic bombings at the Boston Marathon the following day. But I can’t escape it. Apologies in advance for adding little on the subject of coffee, but to do so exclusively would seem both disrespectful and inappropriate. This post is really more for myself in a cathartic way, as my heart goes out to everyone affected by this tragedy.

September 11, 2001

Bruins fans in downtown Boston, returning from the game

Bruins fans in downtown Boston, returning from the game – 4/13/13

You see, I have a bit of a complicated history with the city of Boston. Before my trip out there this past weekend, the last time I attempted to fly out to Boston was on the morning of September 11, 2001. At 6:30am PT (9:30am ET), I was in SFO trying to board a United flight to Boston. It was for my “day job” as a dot-com vice president, and this was back in the implosive days of the original dot-com bust. Given budget guidelines to meet for my department, I had made the hard choice of laying off my entire team of 25 people in our Cambridge, MA office. My flight to Boston was thus all about the dreaded task of informing my team in person that they no longer had jobs.

Of course, things didn’t exactly work out that way. What was originally announced in the SFO airport as an FAA delay caused by a small plane hitting the World Trade Center turned into something horrifically worse. No civilian aircraft in North America would become airborne again until a few days later.

With the fog of what just happened, who did it, and what’s coming next still on everyone’s minds, the HR department and a few coworkers told me to simply make the announcement over the phone — that my team would understand under the circumstances. But I was stubbornly determined to take personal responsibility for my decision, no matter how ugly it had to be. I owed them that much. So once air travel resumed, I caught the next flight I could get into Boston that following weekend.

Boston Logan's 9/11 memorial

Boston Logan’s 9/11 memorial

It was one of the most white-knuckled flights I’ve ever taken. Not because of any turbulence, but because everyone on that plane could not get the television images of 9/11 — and the thought of further hijacking attempts — out of their heads. Everyone was on edge, suspiciously sizing up all of their fellow passengers. You got the sense that if anybody even attempted something that looked like a false move, that person would be forcefully subdued and probably beaten to death by a plane full of anxious passengers mentally prepared to fight or die.

I had flown into Boston Logan multiple times before, but never like this. The airport was a ghost town, largely abandoned of people and planes with a skeleton crew left running things. The taxi driver who picked me up was desperate for a fare, as he told me that, “Boston Logan is still an active crime scene.” The two flights that struck the World Trade Center towers both departed from Boston, from gate areas I was eerily all too familiar with from previous travels.

I was fortunate that a few people on my newly-laid-off staff thanked me for giving them the news in person. But I did not again return to Boston until last week.

April 11, 2013

What brought me back to Boston after all these years wasn’t the SCAA Conference — at least directly. It was more an invitation from Todd Carmichael (of La Colombe) to do a shoot for the second season of his TV show, “Dangerous Grounds”. Todd was insistent on a scene in the new season that wasn’t just his “Tarzan bit” through wild coffee jungles, but rather a social cupping discussion among a few invited guests — which included the likes of Doug Zell of Intelligentsia, Aleco Chigounis of Coffee Shrub (a sort of sister to Sweet Maria’s), Mette Marie of 49th Parallel Roasters, Ryan Brown now at Tonx, Andrew Ballard of Forty Weight Coffee, and the entertaining JP Iberti (co-founder of La Colombe).

Everybody brought some coffee to showcase and discuss. (Special thanks to Justine Hollinger of Barefoot Coffee Roasters for helping me represent their great work.) Despite Todd’s worry that some snarky infighting could develop, a great camaraderie developed among the cuppers that will hopefully come out in the program when it airs later this year. (And for the record, the overall favorite was the Yukro Ethiopia coffee from George Howell Coffee, sourced by Aleco.)

L to R: Brandon Gulish (producer), Ryan Brown, Todd, Mette Marie, and Aleco Chigounis at a 'Dangerous Grounds' shoot Doug Zell (seated with hat) and Todd (right) during a shoot for 'Dangerous Grounds'

With the shoot out of the way, I had a few days to check out the SCAA conference and get reacquainted with Boston. It had been years since I had set foot in either.

For those who haven’t been to the SCAA conference, I’ll offer a perspective of someone not in the industry — and rather of just someone who really loves coffee. Like all industry conferences, it’s a great occasion to meet people and network. If you’re slinging coffee at a retail location all day, or sourcing out in the wild corners of the world, there are few occasions where you can personally meet and greet many of those coffee “greats” — or just cool people — you otherwise only read about (or from).

And there’s a lot of great coffee to be had. A barista at a complimentary La Marzocco espresso station jumbled multiple bags of Intelligentsia beans to create an impromptu blend in his Mazzer grinder. While I was watching this, he culturally noted that, “The industry people come earlier and ask for espressos, but later the ‘show’ people come and they all drink caps.” (i.e., cappuccinos).

Entrance to the Boston Convention & Exhibition Center for the 2013 SCAA Getting a unique blend in the Mazzer at the La Marzocco station

But there are things about the SCAA conference I am not as enamored with. For one, it’s primarily a commercial trade show with a big emphasis on an exhibition floor of people hawking their wares. Good for a lot in the industry, but often a bit tedious if you really are more into the coffee than the latest gadgetry.

There’s the symposium topics, which I had not attended but often sounded interesting. But there’s a huge “reindeer games” aspect to the highly repetitive, three-ring circus of the Barista Championship, the Brewer’s Cup, and the US Cup Tasters Championship. Even odder now, there are members of the Barista Guild of America strutting about the place, and the city, in their official logo jackets as if part of some mutant coffee geek biker gang.

A sea of vendors at the 2013 SCAA Pete Licata's performance at the 2013 USBC finals, which he won

The 117th Boston Marathon

But the longer I was in Boston, the more I came to appreciate and became more enamored with the even bigger event in town that weekend: the 117th Boston Marathon. There was a very positive, festive, international sports vibe to the event that I hadn’t quite experienced since the 2010 World Cup in South Africa. Everywhere in town you ran into fit people in running gear — many not running the race but at least there in spirit and to support the other participants.

Last Saturday I walked down Boylston Street past Copley Square, just two days before the horrific bombings, soaking in the environment of fans, tourists, and the final touches of the stands and barricades being set up at the finish line for the event. Arriving back in SF only some 11 hours before those terrible events took place, the news was made all the more tragic for me having experienced just how much the Boston Marathon environment converted me into a fan.

The Boston Marathon will be back next year. Boston may not want me back, given my recent track record of tragic coincidence. But I can’t say enough to encourage those even modestly interested to attend. The coffee may not be anything near as good as at the SCAA, but it deserves every bit of your support.

As time passes, I promise to write more about the coffee. But right now, there are things far more important than coffee could ever be.

Signage at the Boston Marathon finish line - 4/13/13 Runners/tourists at the Boston Marathon finish line with a start sign - 4/13/13

The most important public face of specialty coffee today

Posted by on 26 Dec 2012 | Filed under: Beans, Café Society, Consumer Trends

The specialty coffee industry has a strangely ambivalent, love/hate relationship with the mainstream. On the one hand, it thrives on an independent spirit rooted in independent businesses, an artisinal “craftsman” approach, an often bristling indifference to its customers, and it eschews much of anything that smells like the status quo (the stereotypes about things like sleeve tattoos and body piercings are hardly an anomaly).

And yet specialty coffee is also desperate for public approval, acceptance and validation, with many in the industry applauding virtually any public mention of decent coffee in the general media, coveting a rightful place in the pantheon of food television’s popular glow, and even going so far as to be willingly (and eagerly) exploited by TED. (And don’t get us started on the resulting Coffee Common star chamber charade.) This makes specialty coffee a bit like the high school social misfit that both publicly heaps scorn on the school’s popular cliques while secretly wishing to be a part of them.

Todd Carmichael prepares greens for an on-the-spot roast at origin on 'Dangerous Grounds'

Todd Carmichael prepares greens for an on-the-spot roast at origin on ‘Dangerous Grounds’

For the purposes of this post, we focus on the latter part: public visibility and legitimacy. And although the public mainstream today has had more than a few regular media exposures to the world of specialty coffee, the most effective and compelling by far has been Todd Carmichael’s recent Travel Channel TV program, Dangerous Grounds.

But Todd Carmichael is a *bleeeeep!*

Among some in the industry, this may seem heretical — if not unjustified. Highly respected, legendary professionals in the field such as Tom Owen (of home roasting Sweet Maria’s fame) have even created video parodies the show’s very concept — i.e., travel to coffee’s origins as a sort of danger sport — over a year ago and well before the show was even created. Others still see polar explorer and SCAA outsider Todd Carmichael, and his La Colombe Torrefaction coffee operations, as decidedly “pre-Third Wave” — akin to a shorthand for “don’t trust your coffee to anyone over 30″. (Five years ago Nick Cho, portafilter.net host and then of D.C. Murky Coffee fame, once publicly announced terminating his readership here for, among other things, a favorable post we made on La Colombe.)

However, over the years, specialty coffee has repeatedly proven itself incapable of speaking to layman consumers without trying to strong-arm them into first becoming like-minded professionals. This is a fundamental reason why Dangerous Grounds works: it hasn’t forgotten that good storytelling, even if embellished a bit, is at the heart of any legitimate mainstream media success.

Contrast an hour-long episode of Todd’s travels, trials, and tribulations with what the specialty coffee industry would otherwise celebrate as great video: sensory, stylized video montages/wannabe-TV-commercials that seem entirely designed to appeal to fellow coffee professionals. To the layman, these videos are unoriginal exercises in coffee navel-gazing — as utterly monotonous as the ubiquitous “hand-on-mouse” shots that dominated every 1990s TV show about the World Wide Web. You know it works when people who aren’t into coffee find the program entertaining, because the inconvenient truth is that video about coffee, like video about wine, is inherently boring.

Of Oliver Strand and Erin Meister

Which isn’t to say that video is the only way to bring the message of specialty coffee to the masses. Regular New York Times columnist Oliver Strand achieved a kind of patron saint status among the specialty coffee industry because a) his words were distributed in the nation’s preeminent newspaper, and b) he spoke cohesively about subjects the industry is frequently too tongue-tied to speak for itself. A rare case of a layman who reports on the specialty coffee world, industry blogs, coffee Web sites, and tweets alike eulogized the recent news of the demise of “Ristretto”, his occasional coffee column in the New York Times.

Contrary to some opinions in the specialty coffee world, Oliver Strand does put his pants on one leg at a time

Contrary to some opinions in the specialty coffee world, Oliver Strand does put his pants on one leg at a time


That said, despite good writing, Strand’s articles virtually never broke any new ground, proposed any original thought, nor provided an opinion. Of course you could say that a journalist’s core mission is to reveal the truth, regardless of opinion. But his stories typically consisted of news or trends that had been well-covered elsewhere on the Internet, often failing at the “new” part of the word “news”. As a result, and as coffee laymen ourselves, we almost never learned anything new from Ristretto. This unfortunately made Ristretto function a little more like specialty coffee’s society pages, where industry insiders wondered whether their name might feature or not in the latest edition.

A bit more of an industry insider, Erin Meister has worked in customer support for Counter Culture Coffee and has developed some of her own barista chops. She has posted coffee articles in a variety of publications, but she’s received most of her attention and accolades for her regular column at the Serious Eats Web site.

The first problem is in the Web site’s name: Eats. How can we take Serious Eats seriously about coffee when its very name excludes the subject matter? That’s like reading Men’s Health for tips on menopause. (Are you listening, Good Food Awards?)

But far more troubling is an editorial slant that seems focused on evergreen content designed for SEO rankings, with insipid article titles like “Our 5 Favorite TV Coffee Shops“, “5 Coffee Tattoos We Love“, and “5 Reasons to Hate Starbucks“. Although we’re sure Ms. Meister has no say in the copy-editing matter, it follows the old ladies’ home journal formula of the words “secrets” and “perfect” plus a numeral combined with warmed-over content that’s been posted on the Web 120,000 times prior. There’s also something creepy about reading articles written more for computerized Web crawlers than for actual humans.

Love it or hate it, this is specialty coffee’s most important public face

Todd Carmichael prepares to descend a zipline in search of coffee on 'Dangerous Grounds'

Todd Carmichael prepares to descend a zipline in search of coffee on ‘Dangerous Grounds’

By contrast, when it comes to Dangerous Grounds we do actually learn something new. Even just the legacy of Haitian coffee alone. Maybe survival tips in the jungles of Borneo aren’t very practical, but they are far from retreads — and the storytelling makes for good television. We’ll collaborate with you any time, Todd.

Curiously enough, all three personalities have had to confront the specialty coffee industry’s excesses of preciousness in recent times: Meister with barista attitudes (one of her best pieces of the past year), Strand berating industry pros for not even providing basic contact information in a speech at this year’s Nordic Barista Cup, and Carmichael’s rants against hipster coffee. That gives us strange comfort in knowing we’re not alone in trying to escape the dysfunction.

Breaking Coffee’s Genetic Monocultures or: Pay No Attention to the WSJ Copy-Editors Behind the Curtain

Posted by on 19 Jul 2012 | Filed under: Beans, Robusta

Copy-editors are strange beasts. They can take a perfectly valid story, dress it up with titles and subheds, and transform it into something that sounds completely irrelevant to the contents within. Take yesterday’s Wall Street Journal piece on efforts seeking the genetic diversification of consumable coffee: The Indiana Jones of Coffee – WSJ.com (subhed: “Companies Go Deep Into Africa in Search of Perfect Bean”).

The Orchid Thief of coffee from the WSJ articleNo, it’s not a bio piece about some swashbuckling snake-charmer in search of lost coffee gold. The Orchid Thief would be a more appropriate movie reference for just one of the characters in the article. It’s also not about Africa, as the genetic diversification effort is global. It’s not even about the ever-abused mythical “perfect bean” — as any single genetic coffee bean lineage would be just as susceptible to a mass extinction event as the limited coffee progeny we enjoy today.

But peel back the superficial layers of Hollywood pomp, general cluelessness, and deceit, and you’ll discover a decent article on efforts to develop more genetically robust and diverse options for our drinkable coffee stocks — something of a follow-up to a post we wrote six years ago. Of some 26 documented coffee species, only two are cultivated to produce something humans would actually pay money to consume. And of those two, many consider only one of them as drinkable.

Trip Report: Patika Coffee (Austin, TX)

Posted by on 15 Mar 2012 | Filed under: Beans, Foreign Brew, Machine

My brother lived in Austin years ago, and the town has changed a lot since then. That is, besides the construction of a fence and pillars at the North Congress Ave. end of the Great Walk in front of the Texas state capitol — to prevent people like my brother from accidentally driving vehicles down the front steps and chipping the pavement.

Mean Joe Greene's walk-of-fame star on Trinity St., right next to a star for Sandra Day O'ConnorTalking with the locals, the biggest attraction to living there seemed to be, “it’s fun and it’s cheap.” It certainly isn’t the surface-of-the-sun heat in summer.

But being a college down, Austin also seems to try to capitalize on its “Keep Austin Weird” vibe — and yes, they sell T-shirts that say that, just as in Santa Cruz. However, looking down on the Austin walk-of-fame sidewalk on Trinity St. between 4th & 5th Sts., you’ll find a star for Sandra Day O’Connor right next to a star for Mean Joe Greene. So who is going to argue?

Another change in Austin is the improvement of its coffee scene. Patika Coffee is one of several examples. Except this example is really a coffee cart that sits in an otherwise vacant-looking parking lot downtown, next to the beached trailers of a couple of other food purveyors. Think of it like Réveille Coffee Co. — just grittier, less mobile, and with sketchier neighbors.

Austin keepin' it weird The monster that is Bing.com takes over an empty lot for SXSW

The parking lot is separated from the sidewalk traffic by handrails, and there’s an outdoor table/picnic bench and an over-hanging tarp for shade.

Inside their two-person cart, two staffers run the operation with a two-group Synesso machine, using Cuvée Coffee. They are apologetically required to use paper cups by city ordinance, as they are classified as a “food truck” and thus have limitations on the vessels and utencils they can pass out. (Apparently, food trucks are required by Austin law to generate disposable waste.)

They pull shots with a rich, medium brown, even crema on a layer of a thinner-bodied, more acidic espresso than served by the Caffé Medici serving Cuvée across the street. It’s potent, narrower in flavor profile, and lighter on body: a stereotypical “third wave” North American espresso — you know, the kind that’s high on punch and low on balance and finesse.

Read the review of Patika Coffee in downtown Austin, TX.

Parking lot in downtown Austin that hosts Patika Coffee The Patika Coffee shack and seating area

The Patika Coffee Synesso The Patika Coffee espresso

Trip Report: Caffé Medici (Austin, TX / downtown)

Posted by on 12 Mar 2012 | Filed under: Add Milk, Beans, Foreign Brew

Last week we were down in Austin, TX for the first time in over a decade. We managed to do just a little coffee exploration downtown. However, we were primarily there attending the SXSWedu conference. No, that’s not SXSW — once a cool independent music conference 20-25 years ago that’s now a bloated, corporate-sponsored wankfest that also sports “film” and “interactive” themes. SXSWedu is related to the main SXSW, but it is crawling with teachers and educators with no money and — in the spirit of teachers buying their class pencils and much unlike the gaudy entertainment bashes and freebies of SXSW — features a cash bar where attendees have to buy their own drip coffee.

Last Friday the conferences crossed over. Suddenly a cold, rainy wind kicked up as all the teachers left, and the town was invaded by an army of rich white people who dress like 8-year-olds and spend all day tweeting on Apple products about their food-trucks-for-dogs start-ups and their trips to Haiti. KMN. Arguably we couldn’t have left at a better time.

Downtown Austin from near the convention center, where SXSW is held Austin's 6th Street welcomes SXSW

But before we did leave, we became quite enamored with the downtown location of Caffé Medici. It’s a small, three-shop chain of Austin coffee bars, and at the downtown location the coffee is excellent and the environment is also great.

They offer patio sidewalk seating in front on metal tables and chairs of what looks like a rather corporate office building. Inside, you can sit at the center bar where the barista works behind one of two red, three-group La Marzocco FB/80 MP machines. There are a few indoor tables, leather bench seating along one wall, and an upstairs for more seating. Order at the counter in back, beneath the massive red wall with Caffé Medici’s “Cosimo” on it, and your order will electronically beam over to the center barista area.

Entrance to Caffé Medici downtown Caffé Medici's center bar and red La Marzocco FB/80 MP

Inside Caffé Medici, downtown Cosimo at Caffé Medici

They mostly pull shots of local roaster Cuvée Coffee with a very even, medium brown crema. They serve it properly short and potent, with a rich body and a nice, blended flavor of spice, herbal pungency, even a little wood and yet a noticeable brightness over the top.

It has a complex flavor, though oddly served in cheap Delco cups and with a side of sparkling water. One day they brought in bags of Verve‘s Sermon blend, so they do a rotation at times. Though one word of warning: the Cuvée Coffee roasts sold at the bar were about three weeks old. But that’s more of a minor complaint.

Their milk-frothing is very wet and somewhat dense — there’s no real foam here — and it comes with decent rosetta latte art.

Read the review of Caffé Medici in downtown Austin, TX.

The Caffé Medici espresso, downtown The Caffé Medici cappuccino: wet, no foam, with bags of Verve Sermon in the background

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