Archived Posts from this Category
Archived Posts from this Category
Before our current series of trip reports again returns to Napoli, we’re taking a detour through the nearby Amalfi Coast. For better or worse, most tourists arrive in Napoli only on their way someplace else. So rather than argue with tradition, we set up base for a week in an apartment in Ravello, Italy — arguably one of our favorite towns in the world, perched high on a mountain plateau above the coast.
Coastal residents of the region established Ravello in the 5th century — largely seeking shelter from the various barbarian invasions that followed the fall of the Roman empire. The most similar challenge San Francisco faces today is, perhaps, weekend brunch. Over the following centuries, the medieval town of Ravello has been something of a magnet for artists, writers, and musicians: from Richard Wagner to Gore Vidal to M. C. Escher to Edvard Grieg.
There are even telltale signs of “St. Francis of Assisi slept here” in the Gothic Chiesa di San Francesco, so named in honor of his passing through Ravello to Amalfi in 1222 to venerate relics of St. Andrew the Apostle. If you think that was a bit of a stretch, remember that St. Francis came nowhere near San Francisco and yet they named an entire city after him. Though some say even he couldn’t get around the two-plus-hour wait for a table in town for a weekend brunch. (What gives, San Francisco? It’s just eggs.)
Being a small town of a mere 2,500 residents, Ravello previously had a rather lightweight café culture. We first visited Caffè Calce in 2002, and then they held a commanding presence as an arguable gold standard in town to get an espresso and a cornetto. Back then, we often ran into Woody Harrelson and his family there, as they was staying at a five-star hotel down the road from our last apartment.
Fast forward to 2013: not only is Woody gone, but so is Caffè Calce’s once commanding presence over the town. Which isn’t to say they haven’t been successful: they’ve expanded with a bed & breakfast at the nearby Giardini Caffè Calce and even opened a sister location as Caffè Calce 2 at Via Boccaccio, 11. Yet perhaps influenced by their growth, local competition has invaded like barbarians and flourished. Even so, Caffè Calce is still a worthy stop — earning 1(/3) chiccho and 1(/3) tazzina as the only Ravello café listed in the 2014 Gambero Rosso Bar d’Italia.
This café is located conveniently in the corner of Ravello’s Piazza Vescovado (aka Piazza Duomo). Today Piazza Vescovado now hosts no fewer than four different competing cafés, each sectioned off in the piazza with ample seating under high-tech Italian awning devices. Thus today the piazza more closely resembles Capri’s Piazza Umberto I.
Inside, Caffè Calce is a sizable space with ample display counters devoted to the various pastries that come out throughout the day. Towards the back are a couple of levels of café table seating, which are great for catching late Sunday night soccer matches and sipping a decent grappa for a mere €6.
Behind the bar is a three-group La Cimbali M39 Classic. La Cimbali being the other ubiquitous espresso machine manufacturer in Napoli and the Amalfi Coast besides La San Marco. (What?! No manual lever machine espresso? What a ripoff!)
Using it and their Caffè Toraldo coffee, they pull shots with a modestly decent-looking crema that occasionally comes with a heat spot and some larger bubbles. They serve the shot short, despite their wider-mouthed Güral Porselen cups from Turkey. It has a typical Caffè Toraldo pungent flavor of potent herbs and some spice. A round €1 and certainly decent, but today Ravello offers better.
Read the review of Caffè Calce in Ravello, Italy.
Opening in November 2010, this café feels like it has been here for far longer. (Contrast with nearby Scaturchio, dal 1905.) The interior space is a modern, stark white with spot lighting and lounge-like space surrounded by bottles of Champagne on the walls. Outside there’s ample seating under large parasols in the enjoyable Piazza San Domenico Maggiore.
The name “Neapolis”, the original name for Napoli, means “New City” in Greek. Napoli’s civilization has Greek roots dating back to at least the 4th century B.C. Buried in the more modern building foundations just a couple blocks away beneath Piazza San Gaetano lies the (now explorable) 6,000-capacity Greek/Roman theater used by Emperor Nero to perform his operas — including a debut in 64 A.D. where Nero famously sang through an earthquake and thought it a good omen.
So perhaps on the historical scale of the neighborhood, this café is a recent hiccup. But the espresso here is good enough to have been upped from a one to a two chicchi rating between the 2013 & 2014 editions of Gambero Rosso’s Bar d’Italia. Even if the space comes adorned with some semi-cheesy local (Italian) tourist decorations, such as various Pulcinella masks and ornamental cornicelli.
Behind their four-group manual lever La San Marco machine, they sport four clear cylinders of roasted coffee blend options — including Arabica, Excelsa, Liberica, and Robusta. There’s a Maestro dell’Espresso certificate on display, certified by Illycaffè, for the master barista of the house. However, for the Saturday morning shift of our visit we had two young, seemingly novice (and uneasy) women operating as bariste on duty.
Using their Arabia blend, they pulled shots with a richly textured crema of a darker brown and even slightly grayish color — filled relatively high in IPA cups of modern design. Its taste is pure pungency with no ashiness, bitterness, or even a bright end for that matter.
The milk-frothing was a bit iffy, however: bubbly and too hot, but this was likely the B team. Though note that Neapolitans don’t go for overly frilly cappuccinos and latte art beyond a dusting of cocoa. A very reasonable €0.80.
Read the review of Gran Caffè Neapolis in Napoli, Italy.
This bakery in the heart of Napoli has been a family operation since its founding by its namesake in 1905. They are mostly known for their baked goods: a pasticceria filled with sweets, pastries, and cakes. One of their more comical creations is a Vesuvio cake on display that comes in the shape of the famed volcano that looms on the horizon. Though who wouldn’t want a cake to celebrate your impending fiery death in a vaporizing cloud of molten ash?
Scaturchio also makes their own gelato and roasts their own supply of coffee offsite in small, personal batches. They also sell their coffee on request. Of course as in much of Napoli, most families only have stovetop Moka pots — so the coffee is sold pre-ground and in tins.
This is a traditionally tight space with no seating inside. If you want a caffè at the bar during a popular hour, be prepared to muscle in or wait patiently a bit. However, if the weather is decent, there’s ample outdoor seating under parasols across the entrance to the shop in one of Napoli’s great piazzas. The people-watching there alone is worth the price of admission.
Using a three-group manual lever La San Marco machine behind the bar, they pull shots with an even, almost a dark grey, ochre-looking crema — unlike any crema we have even seen prior. (The lighting in the attached images don’t do it justice.) But be not afraid: it’s a solid, good espresso.
There’s a lot of life to the cup: there’s some smoke, but it’s not too smoky. Flavorwise, it is primarily a mixture of potent spice and some herbal notes in good balance. Served with water on the side for €0.90. They scored a 1(/3) tazzina and 1(/3) chiccho in the 2014 Gambero Rosso Bar d’Italia.
Read the review of Giovanni Scaturchio in Napoli, Italy.
Welcome to a new series of coffeehouse profiles from Napoli (Naples), Italy and its environs. Unlike previous regional series we’ve posted over the years, this time we’re starting off with individual café reviews and saving the summary for the end.
So why Napoli? It’s one of the most influential, if not the most influential, cities in the world for espresso. And although we’ve explored the Napoli espresso scene before, that was 11 years ago — a year before we even started CoffeeRatings.com. This time, over some two weeks in Napoli and its environs, we generated formal reviews of 28 places: most of notable local regard, but some not to mix things up.
There are many great places to check out in Napoli. But Caffè (or Bar) Mexico is a sentimental, beloved favorite among the locals; many consider their coffee the best in town. Hence it is one of the best places to start.
This is a popular location of a small, Napoli-based chain of cafés designed to showcase the coffees of Napoli-based Passalacqua roasting. If that sounds a little like Coffee Bar‘s relationship to Mr. Espresso, that’s not purely by coincidence. Carlo Di Ruocco, Mr. Espresso himself, has frequently cited Mexico among his favorite espresso bars in Napoli.
Passalacqua is a somewhat typically classic coffee roaster of the region. With family-owned-and-operated origins dating back to 1948, a company like this in America would be burdened carrying huckersterish “artisan” and “craft roaster” labels whenever their name appeared. Not so in Napoli, as they are more typically the norm than the exception.
This small storefront is located on the popular gathering spot of Piazza Dante. Like others in the Mexico chain, everything seems to have an orange hue due to the interior design and color scheme of the place. In addition to the quasi-Mexican tile work. Why they chose the name “Mexico” is something we haven’t deciphered.
The emphasis here is on “casual”, however, as there is very little visually that would tip off Mexico’s esteem and perceived greatness. Hence there is stand-up service at the bar and no seating. The Gambero Rosso Bar d’Italia has given the Mexico location at Napoli’s Via Alessandro Scarlatti, 69 a rating of zero tazzine (i.e. little in the way of environment) and two chicchi (i.e., excellent coffee) every year in the annual guides we’ve had since 2007 — including the 2014 edition we just purchased in Italy.
But beware: this location in specific also caught the attention of PBS European travel man and cult leader, Rick Steves. By “cult”, we don’t mean the crank-up-the-Nancy-Sinatra-because-Janet-Reno’s-gonna-burn-your-house-down variety. That’s more Philz Coffee. But we have run into Mr. Steves in Vernazza where Steveniks were literally prostrate before him, exclaiming, “We’re not worthy!” Wayne’s-World-style. Fortunately we encountered none of that here.
The uniformed baristas pull shots from an orange, four-group, manual lever La San Marco machine — also typical of the finest coffee spots in Napoli. Mexico offers two primary types of espresso, or caffè caldo per their menu: zuccherato and amaro. The former comes pre-sweetened with a little sugar, and the latter without any.
Amaro roughly means “bitter” in Italian, but in American marketing lingo it would be called “unsweetened”. In America, the word “bitter” has purely negative connotations, whereas an amaro, for example, is also the name of a desirable class of after-dinner drinks in Italy (think Fernet Branca).
The context of the amaro is actually a rather critical cultural distinction when it comes to coffee, and it is a topic worthy of its own future post. (I’ve already written a lengthy comment on it.) The trendy flavor profiling of coffees more towards the sweet and even sour end of the spectrum in recent years has as much to do with catering to more child-friendly, simple-carbohydrate-craving tastes as it does a reaction to the heinous dark roasting practices of the past that masked too many potential flavors.
Perhaps this sounds like a trumped-up conspiracy, but the concept has direct precedence in things such as the proliferation of sweet cigars that have been tailored more for younger people. Thus coffee now has more candy-like characteristics. And there are folks like James Hoffmann scooping off espresso crema under the premise that anything “bitter” is universally bad — as if the very idea of bitterness has no redeeming value nor role in the human appreciation of taste.
What you’ll find in Mexico’s — and almost every other Neapolitan — espresso is a decided nod towards a more (dare we say?) “adult” flavor profile that’s exceptionally light on fruit. And yet it is never ashy, rarely smoky, and not at all bitter in the most culturally common sense of the word.
We found that the zuccherato added little sweetness over the amaro, but we rated the amaro here: a flavor of mostly pepper and pungent spice with a little bit of brightness and — as common to the Neapolitan espresso style — little in the midrange of the palate. It has a healthy, richly textured medium brown crema that occasionally comes with the mark of a heat spot. Served in Passalacqua-branded IPA cups for €0.95.
We’re not saying it was the best espresso we had in Napoli. But we’re not saying it wasn’t either.
Read the review of Caffè Mexico in Piazza Dante, Napoli, Italy.
Last Friday, the Economic Times posted an interesting article concerning the history, fanatics and obsessives with South Indian filter coffee: How can filter coffee be so different, yet good? – Economic Times. The Economic Times is a business paper from the Times of India — and the world’s most widely read English-language business newspaper after the Wall Street Journal.
For Westerners without much exposure to the subcontinent, you might associate India with only tea. But the story of coffee in India is older than the USA itself and arguably larger (by capita) than its consumption of coffee. South India has grown coffee since the 1670s, and the article recalls how coffee consumption was particularly introduced to the Tamil households of South India by way of Britain in the 19th century.
Back then, “Tamil Brahmins resisted the tea campaign as too down-market, giving tea a working class (and Muslim) reputation it has never entirely shrugged off in the South.” The article even makes reference to a bottled coffee-chicory essence called Camp Coffee, first made by the Scottish company Paterson & Sons in Glasgow in 1876 and featuring a Sikh bearer on the label. By the 20th century, South Indians added sugar and milk, leading to its more widespread adoption.
We fell in love with the stuff on our first visit to South India. It’s made as a sort of strange middle-ground between the popular fast-brewed hot coffee of espresso/pour-overs/Mr.-Coffee-makers and the slow, slow brewing of cold press coffee.
Traditionally it is made with chicory root (the article mentions a magic 15-20% range), a coffee substitute and additive known more in the West by its affiliation with New Orleans and colonial America. Here, as in India, it was introduced as a means of more cheaply cutting the more expensive pure coffee. However, in New Orleans the introduction of chicory as a coffee additive was of purely French origin: instigated by Napoleon’s initiation of the Continental Blockade of 1808 that deprived the French of much of their coffee supplies.
All of this cutting with chicory, milk, and sugar and the common use of fine coffee “powder” naturally leads most Westerners to a rather downscale impression of South Indian filter coffee. And for many examples of it, they’d be right. But that’s also the case with most coffee served here in America. However, it doesn’t help that my few attempts to make a version of it here with one of the unique South Indian filter brewers I purchased (on Mahatma Gandhi, aka “MG”, Road in Bangalore) produced some of the most undrinkable coffee I’ve ever made.
Of course, there are those who truly love coffee in its many shapes, forms, and varieties available. And then there are others who only like a rarefied, elitist, mutant sliver of coffee extract that’s possible with exacting farm origins, brewing methods, precision equipment, TDS ratios, and when the lunar tides are just right for four days out of the calendar year. While I very much admire and appreciate what can come out of the latter category, it might come as a surprise that I am a complete softie of the former variety.
This month’s issue of Travel + Leisure magazine once again published their updated “America’s Best Coffee Cities” rankings: America’s Best Coffee Cities 2013 – Articles | Travel + Leisure. We’ve covered these before; we’ve even used their reader survey data to rank how much locals in various cities have an overly flattering view of their own coffee culture. But this time around, our reaction to their rankings is more, “So what?”
Make no mistake: this marks a significant milestone in the evolution of coffee quality standards in the United States. Compared with several years ago, today it seems that every major city in America has one if not several really good coffee shops that are producing brews and shots within just a shade of some of the nation’s finest. So much so, it’s only raised our level of ridicule for the coffee xenophobes who advocate carrying around suitcases packed with their home coffee life support systems wherever they travel.
What were once coffee laggards such as New York City have been infiltrated by interlopers and local independent coffee culture stereotypes. Every month new quality roasters crop up around the country, many offering overnight shipping to any café on the continent that wants it. Thus today it’s almost impossible to find a city with a major league sports team that doesn’t also play host to some quality coffee.
Which all makes the notion of an “America’s Best Coffee Cities” ranking more and more pointless. Sure, the article offers readers a trendy topic to help sell travel magazines and their advertising space. But the concept is becoming as irrelevant as an “America’s Best Wine Cities” ranking: it really doesn’t require an airline ticket to get a really good cup of coffee anymore. And for that, we will raise a fine cup of this Brazil Sertão Carmo de Minas espresso we’re drinking this morning.
But if you must know, and to save you the ad-flipping pagination of their Web site, here’s the list in its entirety:
How good quality, independent coffeeshops cope with growth and expansion takes multiple forms. Most follow the time-tested “slow crafting” method that many espouse for their coffee brewing: driving sales, opening new business loans, and expanding one location at a time. Other notables have recently thrown on the accelerant of venture capital to burn a bit hotter and faster than most small business owners, giving up a bit more ownership in the process.
Then there’s something of a hybrid in the franchise model, where you license out your name and coffee supplies to independent business owners. San Jose’s Barefoot Coffee Roasters adopted this model to expand its name and brand presence in the South Bay. While Barefoot recently shut down its original Santa Clara mothership, it has opened its own Roll-UP Bar at its roasting headquarters and licensed its name out to locations in Campbell and Los Gatos.
This Campbell location is one of these “licensed independent operators”, opening in Sept. 2011. Located in Campbell’s Onyx Retail Center, it’s a very local café with strong local support. The staff here are friendly and seem to know everybody. This is great for encouraging support of the locals, although having to wait through a conversation on how each family member is doing for each person in line can be a bit of a delay if you’re in a rush.
Outside there are a couple of café tables in front with parasols. Along the hallway there are a few wooden café tables with the occasional laptop zombie, and at the short serving bar there are a couple of stools seated along the service counter. It’s adorned with purple drapes and boldly painted walls with mirrors.
There’s a Hario V60 dripper pour-over bar with three different options for coffee and a white, three-group Nuova Simonelli for espresso. With it they pull shots with a mottled, spotted medium and darker brown crema. It has a very robust aroma, but a relatively thin body.
Flavorwise, The Boss here has a stronger herbaceousness and limited brightness: it seems a bit limited and insufficiently balanced, despite being a good espresso. They serve it in white ACF cups. Their milk-frothing is a bit mottled and sits on top without integrating into the liquid espresso very well.
The standards seem off here from the owned & operated Barefoot locations we’ve known, and it makes us miss their Santa Clara location. And when it comes to quality, this ain’t SF’s Epicenter Cafe either. They do offer things like their orange ginger cubano to get flashy with flavoring. But despite good coffee here, this does seem like the classic risk of when you put the quality of your brand in the hands of someone else.
Read the review of Barefoot Coffee Works in Campbell, CA.
La Colombe continues to play an interesting role in the modern evolution of consumer coffee tastes. Starting in 1985 in Seattle, co-founders Todd Carmichael and Jean Philippe (JP) Iberti joined forces and decided to set up their idea for a great American roaster in Philadelphia. Which was no small risk, given that Philadelphia isn’t the friendliest environment to start a froofy coffee business peddling $4 lattes. National accolades followed in the 1990s and early 2000s from many in the food journalism world — many who were simply taken aback that someone dared to do something interesting with coffee when Starbucks was presumed to be its final word.
Fast forward to today, and you can’t swing a dead cat in most cities without hitting a local microroaster who deals in Direct Trade. In terms of this absurd coffee wave business, this made La Colombe something of a genetic missing link — a kind of coffee wave version number 2.6. Given that La Colombe has not succumbed to faddish trends of trying to make all coffee taste like hibiscus and blueberries (and worst of all: lawn clippings), this has sometimes made them seem a bit passé in the eyes of many who would rather fawn over coffee’s latest Young Turks/poster boys like the K-Pop idol band flavor of the month.
Thus while a lot of industry attention has focused obsessively on “what’s next”, as if in daily anticipation of a coming Ray-Kurzweil-inspired coffee singularity, La Colombe as fallen a bit off the radar — quietly building out coffeehouses in New York, Chicago, and Seoul and establishing wholesale operations.
Opening back in the Summer of 2011, the first Chicago outlet started in the transforming neighborhood of the West Loop on Randolph St. This is an old neighborhood of butchers and meat delivery trucks … of Greek markets where students at the nearby University of Illinois at Chicago knew they could buy alcohol without ever being carded. (I know this, because I was one of them.)
In the past decade, this neighborhood has transformed: giving way to luxury lofts, fine foods, dog care salons, and — shockingly — al fresco dining along the sidewalks. La Colombe is part of this new neighborhood breed. Though they also plan to open a second Chicago location in Bucktown.
This location is an open space with wood floors, wide windows that open in front, a large wooden bench, and a few café tables for seating. It’s a rather spacious place, with roasting operations taking place in the back with a sparkling, classic Officine Vittoria roaster from Bologna, Italy. La Colombe co-founder, JP Iberti, loves to roast on the same equipment put into popular use in the 1980s by Seattle’s Bizzarri family.
But that’s not the only curious device obsession here. They have a red, three-group La Marzocco FB/70 for espresso. And they recently replaced one of their grinders (for a second espresso option besides their Nizza blend) with a Alpha Dominche Steampunk 4.0 siphon brewer. La Colombe co-founder (and TV personality), Todd Carmichael, is a healthy skeptic when it comes to the latest coffee gadgetry, but he swears by the Steampunk brewer. He made a big point of it at the last SCAA conference, and all La Colombe locations are in the process of installing them.
Some coffee personalities, like Blue Bottle‘s James Freeman, are enamored with rare and elegant classics when it comes to their coffee machinery. Others, like the Morrison brothers behind Sightglass, gravitate to the newest fads available so that they may play around with them in their toyshop. Curiously, La Colombe seems to operate a little at both ends of the spectrum.
As for the Steampunk, it’s a bit of a throwback to the fleeting halcyon days of the Clover brewer. We personally found that it produces a clean cup, requires its own staffing plan, and generates a little grit at the bottom. However, it didn’t really change the filter coffee equation for us — at least for the trial we joined in with the staff that day. (Sorry, Steampunkers — we’re just not feeling the love yet.)
As for their Nizza espresso, they pull shots with an even layer of medium brown crema and a decent body. There’s an exceptional balance to the cup, with a flavor of spices, mellow pungency, and orange zest. That’s the thing so few North American roasters fail to achieve: the art and complexity of a well thought out, balanced blend. Roasters seem to forget that if you listen to a symphony, 98% of the instruments are wasted if something is screaming to the level that you can’t hear anything else.
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.
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.
The 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.
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.
This 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.
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.
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.