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Espresso nel caffè: Rai 3 Report

Posted by on 07 Apr 2014 | Filed under: Barista, Beans, Consumer Trends, Foreign Brew, Home Brew, Machine, Quality Issues, Robusta, Starbucks

As we noted last month, tonight on Rai 3 — a regional TV news network in Italy — they aired an investigative exposé on the state of espresso in Italy titled “Espresso nel caffè”: Report Espresso nel caffè. Rai 3 produced this as an episode of their Report program, which has been something of a platform for barebones investigative journalism since its inception in 1997. (Think a scrappier 60 Minutes on a shoestring budget.)

This nasty shot of an unclean espresso machine in Napoli won't qualify as coffee pornThe 51-minute segment isn’t groundbreaking for either journalism nor for any awareness of coffee standards. That said, it is aspirationally legitimate coffee video and television. Far too often on the Internet, the idea of a good “coffee video” — with few exceptions — is equated with a sensory montage on YouTube or Vimeo packaged like a roaster’s wannabe TV commercial.

There’s never any storytelling (“Plot? We no need no stinkin’ plot!”) — just coffee porn close-ups of the stuff either roasting or brewing, complete with a coffee professional’s platitudes voiced over B-roll. Coffee fanatics have largely only encouraged these low standards by joining in on the self-congratulatory social media circle jerk that follows video after identical video.

How a coda di topo should not look...The Report episode begins by covering the necessary espresso machine hot water purge before pulling an espresso shot — and by noting how few baristi know to follow this practice. A Lavazza trainer notes how 70% of the aromatic properties of coffee are lost within 15 minutes of grinding it. Comparisons are shown of a correct and incorrect coda di topo (or “rat’s tail”) pour from an espresso machine, showing how equipment can get gummed up without proper and immaculate cleaning. The program also reviews how few baristi know how much arabica versus robusta is in their blends, noting the resulting impacts on flavor and costs.

Luigi Odello on ReportThey visit cafes such as Gran Caffè Grambrinus and Caffè Mexico at Pizza Dante, 86 in Napoli. They interview some heavy hitters — from Lavazza to Caffè Moreno to Kimbo, from Biagio Passalacqua himself to Davide Cobelli of the SCAE (featured last month in Barista Magazine) to Luigi Odello of Espresso Italiano Tasting fame. And probably too many guys in lab coats.

Overall, the program is a bit condemning of espresso standards across all of Italy. But remember, this is a national news program that targets the general public: the goal is to educate and, in some ways, outrage the public about what they may be putting up with currently. If only one percent of the coffee porn videos in English would attempt something so high-minded as that.

UPDATE: April 8, 2014
Effective communication often changes behavior. In response to Rai 3′s Report yesterday, a Campania region commissioner has come to the defense of the region’s espresso: Campania Report, Martusciello: “Il caffè napoletano è una eccellenza”.

Defensive posturing aside (he’s not alone), the commissioner also welcomes those interviewed for the program to visit local Napoli coffee shops and producers to witness the mobilization Napoli has mounted in response. As such, Andrej Godina has done God’s work: raising public awareness of lagging coffee standards, starting a dialog, and inciting action to improve these standards.

UPDATE: April 14, 2014
Antonio Quarta, president of the Associazione Italiana Torrefattori (AIT, Italian Roasters Association), commented on the Report in today’s paper: Quarta: «Il caffè fa bene, ma è importante che sia di qualità». In short, he notes that the SCAE has its own high professional standards, but that applying them to every gas station and airport serving espresso in Italy doesn’t exactly tell the whole story either. He’s a little defensive, as you might expect, but investigative journalism thrives on finding worst-case scenarios and drawing much more widespread conclusions from them.

Espresso in Napoli, Italy

Posted by on 17 Feb 2014 | Filed under: Add Milk, Barista, Café Society, Consumer Trends, Foreign Brew, Machine, Quality Issues, Roasting

Napoli is one of the oldest continuously inhabited cities in the world. Globally, it is the city most associated with coffee — and certainly espresso. (Sorry, Seattle.) Yet despite this reputation and Napoli’s many cultural treasures, most tourists avoid it like the 1656 outbreak of the bubonic plague.

Many will pass through Napoli to see the stunning sights of the nearby Amalfi Coast, the islands of Capri or Ischia, or the volcanic graveyards of Pompeii and Herculaneum. But few stay for more than a namesake pizza. Because Napoli has the reputation for a bit too much bustle and way too much hustle. Most of all, Napoli can’t shake its reputation for crime — with legends about the Camorra and Napoli’s scugnizzi street kids abound.

Atrani at dusk on the Amalfi Coast The shores of Forio, Ischia

Tourists more often come to Napoli to get to views like this one from Ravello Castello Aragonese overlooking Ischia Ponte

Fear and Intimidation

The first time I visited Napoli a dozen years ago, I too was just passing through. And Napoli immediately intimidated me with what seemed like hustlers on the make at every corner: taxi drivers, store owners, people who come up to you on the street. I felt like I had to watch my back at every moment.

I should note that hustlers and crime do not spook me easily. I went to college for four years in the inner city of Chicago at what’s considered the birthplace of Chicago Blues, where John Lee Hooker performed in the streets in the movie The Blues Brothers just a few years earlier, before the Maxwell Street market area was swept up by redevelopment in the 1990s. And in the early ’90s I lived at the intersection of Alcatraz & Sacramento in West Berkeley, where gunfire rang out almost nightly in front of the nearby liquor stores and the black & white Berkeley Police mobile drug enforcement bus — nicknamed “Orca” by the locals — had to set up a near-permanent camp.

Garbage fires warm Chicago's Maxwell Street at Halsted, Dec. 1988. The building at left was replaced with a Caribou Coffee. Some of my homies at 16th & Halsted near Chicago's Maxwell Street, Dec. 1988. Four years here didn't prepare me for Napoli.

The dark streets of old Napoli Peering through the tight streets of old Napoli's Spaccanapoli

But friends more recently travelled to Napoli and told me how much they enjoyed the city — and not just its surrounding environs. What did I miss? This time, I had to “conquer” Napoli: I wasn’t just passing through, and I psyched myself up to face an expected onslaught. But to my bewildered surprise and delight, this time it was nothing like the Napoli I last experienced.

What was different? I’ve come to believe everything had to do with where I was. Before when I was just passing through Napoli, I entered the chaos of Piazza Garibaldi and the main train station or swam against the tide of humanity at the Molo Beverello port: two massive transportation hubs where tourists passing through are easy and plentiful targets for Napoli’s infamous scavenger class.

This time, immersing myself in the various neighborhoods alongside the locals, the Neapolitans seemed much more friendly — in addition to being generally casual, expressive, and proud. They may hold their stares a bit longer than is considered polite in the rest of Italy, but they were no more “threatening” than most Londoners. I managed to completely relax among them, even if my Italian accent betrayed the toscanaccia (or Tuscan snobbery) of my most recent Italian teacher.

Neapolitan saints glow in the night in Spaccanapoli The shadows of saints along Napoli's Via San Biagio Dei Librai

Supermodels join the Napoli police force to wear Armani to work everyday Sunset along Napoli's Via Francesco Caracciolo

Napoli, Not Italy

The significance of Italian regionalism is particularly acute in Napoli — something called il campanilismo that connotes a strong identity and affiliation with the town campanile from where one is from. Because the Neapolitans are a proud people with a proud history distinctly separate from the rest of Italy, and many wear a chip on their shoulder about it to this day. Since animosities are rarely one-sided, the rest of Italy — particularly the northern, more affluent regions — responds in kind.

A good bit of this internal animosity traces back to the 19th century unification of Italy, the Risorgimento, that gave Napoli and the rest of Southern Italy the short end of the economic, political, and cultural stick. The grudge continues to this day.

As with many other soccer-crazed nations, Italian football (or calcio) serves as a proxy war for the clash of cultures. This past September, Milan-based AC Milan had their stadium shut down because of anti-Napoli abuse by their fans at a match against Neapolitan club heroes SSC Napoli. In today’s papers, now the Rome stadium risks closure for anti-Neapolitan chants outside of their stadium last night.

Bar Nilo's shrine to Diego Maradona Family shrine in the streets of Napoli

Mural of Diego Maradona in Quartieri Spagnoli, Napoli Napoli scooter decorated with Diego Maradona decal

A common stadium banner in the north at matches against SSC Napoli pleads for nearby Mt. Vesuvius to “lavali col fuoco,” or “wash it with fire,” as Vesuvius did to Pompeii in 79 A.D. Italian soccer fans are Michelangelos of sick, black humor. SF stadium chants of “L.A. sucks!” are childish by comparison.

As an example riposte, while we were in Napoli on October 15, the city hosted a 2014 World Cup qualifier between Armenia and Italy. A vocal number of local fans loudly booed whenever an Italian player touched the ball — with the lone exception of forward Lorenzo Insigne, SSC Napoli player and native of Napoli. That’s how ugly this thing gets, with Neapolitans practically cheering for the other country.

Juventus fans cheer on Mt. Vesuvius to reclaim the city of NapoliSupport for SSC Napoli represents a way for locals to “stick it to the man” up North. While Napoli may have over 50 patron saints, there are perhaps none more celebrated than all-time soccer great, Diego Maradona. Playing for Napoli in the late ’80s, Maradona all but singlehandedly upset the northern dominance of Italian football — leading Napoli to shock championships in 1987 and 1990.

A tough kid from the slums of Buenos Aires, Neapolitans identified with Maradona and accepted him as one of their own scugnizzi. To this day, there are still many painted murals and saintly votive shrines dedicated to Maradona in the streets of Napoli, and his occasional returns to town are as venerated as visits from the Pope.

Despite il campanilismo, Napoli is a city of immigrants — dating back from its Greek settlement roots some 3,000 years ago through to today’s South Asian, Eastern European, and North African communities. But it’s not all gritty slums like the Quartieri Spagnoli either. There are also the Chiaia and Vomero districts — each dotted with luxury boutiques, fine restaurants, grand caffès, and the smell of old money and some new. But what we really like about Napoli, as with Torino, is that unlike Firenze (Florence) it feels left to the locals and nothing like a Disneyland for American tourists.

Narrow alleyways of Napoli Neighborhood meeting place: a crucifix at Via Concordia and Vico Colonne a Cariati

Napoli: where high fashion can sometimes be a bit scary Mt. Vesuvius from Castel dell'Ovo, Napoli

Neapolitan Coffee Culture and the Soulful Espresso

Napoli is the world’s most important city for espresso. There, I said it. How un-Third Wave of me. Without previously exploring Napoli enough, we had rated Torino and Piemonte as having the best baseline quality standards in Italy (if not the world). But upon further review, Napoli seems to have the edge: virtually everywhere you go rates solid 7s and 8s.

That’s not to say they are the best-of-the-best. Our highest-rated Napoli caffè wouldn’t make SF’s top 15 list. But unlike SF, that caffè is a 94-year-old family business in the same location for 73 years.

In Napoli, old is not the enemy of good. Now what is new, and the act of exploring and discovery, has value. But take a newer, world-renowned restaurant like Chicago’s Alinea and its molecular gastronomy counterparts for example. As outstanding and experimental as its food is, part of its appeal is a kind of gimmick, a fleeting conceptual art project bound to fall out of vogue within the next decade — unlike the soulfully satisfying cuisine that has stayed with us for generations. Novelty has a relatively short shelf-life.

Napoli's Galleria Umberto I, almost a carbon copy of  Galleria Vittorio Emanuele II in Milan Graffiti near Napoli's Via Toledo

In recent years, I have suffered a kind of fatigue over new café openings around the world. Not that I don’t love the continual investments in an improved end-product. And news has the word “new” right in it, hence why all the attention is there. But lately café openings seem much more about their physical place or their gadgetry than they seem about their actual coffee.

There’s a growing emphasis on named space designers and architects or on nameless machines with custom modifications (e.g., “That Modbar looks cool, but have you tried your coffee from it?”). All these superficial trappings have new cafés trying to distinguish themselves on everything but the resulting shot in the cup. It feels more like an arms race to feature in Architectural Digest or Popular Mechanics, as if they’ve overlooked the actual coffee in their mission.

But it’s not just coffee. Much of the West seems obsessed with a disposable culture of everything new, everything trendy, and nothing that’s built to last. If you really want to talk about “slow coffee”, immerse yourself in a place where respect comes measured not in the number of tweets and blog citations this week but rather in generations of customers who have come to expect high standards.

Because we’d honestly like to believe that some of today’s standard bearers of quality — such as Blue Bottle and Four Barrel — somehow manage to survive and stay relevant for at least another generation of customers. At least without succumbing to a fad-of-the-month that replaces them within a decade. Perhaps that seems unnecessarily nostalgic. The reality is that in 10-20 years the likes of Blue Bottle or Four Barrel will be swept up in mergers and acquisitions and become unrecognizable. Which makes us appreciate Napoli’s coffee culture even more.

In Napoli, nobody hits you over the head proclaiming that they are “craft” or “artisinal” — even if they often are by most Western definitions. Nobody tries to distract you with the exotic pedigree of their coffee equipment. There’s something soulfully satisfying about their focus on a solid espresso backed by tradition and, well, craft.

Guy Fawkes makes his appearance in Napoli's Spaccanapoli Napoli supports both a very young and a very old population

Napoli's Castel dell'Ovo Inside Napoli's Castel dell'Ovo

What makes a Neapolitan espresso?

That aforementioned il campanilismo extends to how Neapolitans think about their coffee, and in particular their roasters. They can be fiercely local and independent in their coffee loyalties, often proudly professing their roaster affiliation on street-level signage. Furthermore, wood-fired coffee roasting is often highly revered here for its tradition and flavor profile.

When it comes to roasting, the tendency is towards second-crack darkness. Back in the ’90s, Torrefazione Italia did a clever thing by offering different roast-level blends named after towns that geographically represented lighter to darker roasts from north to south: Venezia, Milano, Perugia, Roma, Napoli, Sardegna, Palermo. Napoli was one of the darker roasts as is more of the norm for Southern Italy.

This darker roasting can be a dubious quality practice. However, the beans here tend not to have a heavy sheen of oil, and the darker roasts redemptively manage to be neither bitter nor ashy. They rarely even verge into smoky territory.

Obligatory Neapolitan fish monger shot Napoli at sunrise

Of the classic four Ms of espresso quality — miscela (bean blend), macinatura (grind), macchina (machine), and mano (the hand of the barista) — I’ve often said that half of the espresso quality comes down to the barista. But because the Neapolitan barista standards are so consistently good, I found the biggest quality difference between Napoli caffès comes down to their choice of roaster.

When it comes to espresso machines, La Cimbali is very popular along with La San Marco. Manual lever La San Marco machines are held in almost universal high regard among Napoli’s best caffès — as if to skeptically say, “I’ve got your pre-infusion and variable pressure control right here!” while making an obscene arm gesture. The only Rancilio I came across was in an airport Mozzarella bar. The only Gaggia I encountered was in a hotel bar, and it made the worst cappuccino I had on the entire trip.

Although the sample sizes were small, some my favorite roasters at caffès in the area (of which I experienced multiple shots) included:

  1. Caffè Moreno,
  2. Caffè del Professore,
  3. Passalacqua,
  4. Caffè Toraldo,
  5. Illy — northern roaster but always done well in Italy,
  6. Kimbo,
  7. Caffè Borbone — rockin’ tune on that Web site, btw,
  8. Portioli — northern roaster more prevalent in Amalfi and Maiori,
  9. Lavazza — this northern roaster is supposedly “Italy’s favorite coffee”.

Note that this list disqualifies many of the independent, more obscure roasters that are the pride of the caffès that serve their coffee.

Ravello overlooking the Amalfi Coast in a storm As with many hours in Italy, sometimes they are always closed

Sunset over the Bay of Naples Napoli's Piazza dei Martiri at dusk

Espresso Preparation

Neapolitan caffès will often offer espresso as “zuccherato” or “amaro” — that is, presweetened or without sugar. And that’s where the coffee drink menu begins. Napoli caffès frequently offer dozens of variants to a degree unmatched in the rest of Italy. Many are rooted in a given caffè’s own secret formula of zucchero-crema or cremina di caffè — a sugar/cream/espresso concoction used to sweeten up and add volume to their espresso drinks.

Despite these concoctions, Neapolitan cuisine is about simplicity and celebrating the core ingredients. After all, Napoli belongs to the region of Campania, which means “country”. So it is extremely rare if you find any latte art here.

Culturally, latte art is perceived as an almost childish playing with your food — like serving pancakes covered with a smiley face made of whipped cream. Neapolitans don’t have the patience for that nonsense. A dusting of cocoa on a morning cappuccino is about as fanciful as they get. Your espresso will always come with a glass of water served on the side. And you won’t find a single laptop zombie.

Travel Tip

If you go, one bit of travel advice: lose your American habits and don’t trust Google Maps at all. It’s not just because the Neapolitans are masters of location-based bait-and-switch marketing either. Many cities and towns in Italy follow non-serial, seemingly Byzantine address numbering systems. The piazze that frequently appear also often throw off Google Maps’ overly simplistic addressing assumptions.

Just being one city block off of your destination means four square city blocks of searching back-and-forth, sometimes leading you down streets and neighborhoods where you don’t want to be. For example, a Google Maps search for Ravello’s Caffè Calce at Via Roma, 2 will take you 400 feet away from the square you should be on. A search for Napoli’s Cafè Amadeus will lead you 4 miles away from its nearby Amedeo Metro station. Virtually all the caffè reviews linked below required me to manually enter their GPS coordinates in their maps at the bottom for accuracy, rather than relying on Google’s addressing look-up.

A frequently better option is to use TuttoCittà, which additionally shows street address numbers on many of its maps.


Espresso Ratings in Napoli, Ischia, and the Amalfi Coast
Name Address City/Neighborhood 2014 Bar d’Italia [info] Espresso [info] Cafe [info] Overall [info]
Gran Caffè La Caffettiera Piazza dei Martiri, 26 Napoli / Chiaia 2 / 2 7.80 8.00 7.900
Moccia Via San Pasquale a Chiaia, 24 Napoli / Chiaia 1 / 2 8.20 7.80 8.000
Caffè d’Epoca Piazza Trieste e Trento, 2 Napoli / Toledo NR 7.90 7.80 7.850
Gran Caffè Grambrinus Via Chiaia, 1 Napoli / Chiaia 2 / 2 8.10 8.50 8.300
Cafè Amadeus Piazza Amedeo, 5 Napoli / Chiaia 1 / 2 7.90 8.20 8.050
Gran Caffè Cimmino Via Gaetano Filamgieri, 12/13 Napoli / Chiaia 2 / 3 7.80 8.00 7.900
Calise al Porto Via Iasolino, 19 Ischia / Ischia Porto NR 7.40 7.50 7.450
Gran Caffè Vittoria Corso Vittoria Colonna, 110 Ischia / Ischia Porto 1 / 2 7.80 8.20 8.000
Arago Via Luigi Mazzella, 75 Ischia / Ischia Ponte NR 7.80 7.80 7.800
Dal Pescatore Piazza Ottorino Troia, 12 Ischia / Sant’Angelo d’Ischia NR 7.60 7.50 7.550
Divino Cafè Via Erasmo di Lustro, 6 Ischia / Forio 1 / 2 7.60 7.80 7.700
Bar Calise a Ischia Via Antonio Sogliuzzo, 69 Ischia / Ischia Porto 2 / 1 7.90 8.20 8.050
Bar Cocò Piazzale Aragonese, 1 Ischia / Ischia Ponte 1 / 2 7.80 7.80 7.800
Pasticceria Napoli Corso Regina, 64 Maiori 2 / 2 8.00 7.80 7.900
Sal de Riso Piazza Ettore Gaetano Cantilena, 28 Minori 2 / 2 7.60 7.80 7.700
Bar Il Panino Piazza Duomo, 7 Ravello NR 8.00 7.80 7.900
Ristorante Don Alfonso 1890 Corso Sant’Agata, 11 Sant’Agata sui due Golfi NR 8.00 8.00 8.000
La Zagara Via dei Mulini, 8/10 Positano 2 / 1 7.00 7.80 7.400
La Brezza Net Art Café Via del Brigantino, 1 Positano 2 / 2 8.00 8.00 8.000
Bar Al San Domingo Piazza Duomo, 2 Ravello NR 7.60 7.20 7.400
Figli di Papà Via della Marra, 7 Ravello NR 7.90 7.80 7.850
Andrea Pansa Piazza Duomo, 40 Amalfi 3 / 2 7.90 8.00 7.950
La Vecchia Cantina Via della Marra, 15/19 Ravello NR 7.50 7.20 7.350
Caffè Duomo Piazza Duomo, 15 Ravello NR 7.90 7.80 7.850
Caffè Calce Via Roma, 2 Ravello 1 / 1 7.70 7.00 7.350
Gran Caffè Neapolis Piazza San Domenico Maggiore, 14/15 Napoli / Spaccanapoli 1 / 2 7.80 7.20 7.500
Giovanni Scaturchio Piazza San Domenico Maggiore, 19 Napoli / Spaccanapoli 1 / 1 7.90 7.50 7.700
Caffè Mexico Piazza Dante, 86 Napoli / Decumano Maggiore NR 8.00 7.50 7.750

Trip Report: Gran Caffè La Caffettiera (Napoli, Italy)

Posted by on 09 Feb 2014 | Filed under: Café Society, Foreign Brew, Machine

What a place. Piazza dei Martiri is considered one of the most beautiful and bustling squares in all of Napoli, and who can argue? There is awesome people-watching here under the awnings over tables out front in the piazza: fashionable ladies in extra-large sunglasses, deal-making bankers in business suits, Carabinieri in full regalia stepping in for a brief espresso break.

There’s a monument in the center of the square — a column topped with a bronze statue depicting the “Virtue of the Martyrs” surrounded by four lion sculptures that each represent Neapolitan patriots who died during waves of anti-Bourbon revolutions. Speaking of revolutions, the polizia across the piazza here are often out to keep an eye on demonstrations that frequently take place in the square.

Monument in Piazza dei Martiri, with Gran Caffè La Caffettiera just to the left of it Entrance to Gran Caffè La Caffettiera under parasols

Businessmen doing deals in the Gran Caffè La Caffettiera plaza Fashionable ladies of the Gran Caffè La Caffettiera plaza

Entering the café itself, it showcases its namesake: an amazing collection of Neapolitan stovetop caffettiere adorning both the outside-facing display windows and the wide walls behind the service bar. It’s almost like a museum to the Neapolitan flip pot coffeemaker. (Everyone in town has one at home for nostalgic reasons, but the all use Bialetti stovetops instead.)

The caffè sospeso is advertised on display inside the Gran Caffè La CaffettieraDespite it’s well-heeled appearances, it’s the only café we found in all of Napoli to outwardly promote the “caffè sospesoproject/movement, which oddly and suddenly blew up like the wat lady meme to became a global phenomenon in 2013.

The caffè sospeso, or “suspended coffee”, originated here in Napoli generations ago. Think of it as an altruistic Ponzi scheme. It’s a phenomenon we don’t quite get: if I have $5 to give to feed a starving kid in the Sudan, or to help shelter a woman with a life-threatening need to escape domestic violence, or to give a high-end coffee shop customer a free Frappuccino, the Frappuccino loses every time.

Also surprising, given their clientele, is the use of Kimbo coffee — which is decidedly more proletariat than what is carried by most noteworthy cafés in town. They are known for their espresso, their bar, their pastries (such as their sfogliatelle) — and not much else on the menu, as a good Italian bar should. There are a number of fancy-looking tables inside, a “Ferrari Lounge”, and tablecloths out on the piazza seating.

Rear bar inside Gran Caffè La Caffettiera with Neapolitan flip pots on display and La San Marco in the corner Pastry counter inside Gran Caffè La Caffettiera

Part of Gran Caffè La Caffettiera's Ferrari Lounge Part of Gran Caffè La Caffettiera's coffeemaker museum on display

Using two-group and three-group La San Marco lever machines, they pull shots with an even, medium brown crema. It has a full, robust flavor of some spice and a creamy texture and flavor. Served in La Caffetiera-logo IPA cups (co-branded Kimbo) for just €1 at the bar, though table service gets served with glass and metal cups.

Their milk-frothing may not be very elegant, but the micro-bubbles are somewhat even and have a good texture: it tastes better than it looks. Rated two tazzine and two chicchi in the 2014 Bar d’Italia.

Read the review of Gran Caffè La Caffettiera in Napoli, Italy.

Kimbo coffee and part of the front window display of coffeemakers at Gran Caffè La Caffettiera The Gran Caffè La Caffettiera cappuccino, table-service style

The Gran Caffè La Caffettiera La San Marco lever machines The Gran Caffè La Caffettiera espresso

Trip Report: Espresso in Eataly Chicago

Posted by on 23 Dec 2013 | Filed under: Consumer Trends, Foreign Brew, Machine, Roasting

Six years ago we wrote about the original Eataly in Torino, Italy. Since then, Eataly crossed the Atlantic with a wildly successful New York City opening in August 2010. Earlier this month, Eataly Chicago opened — and boy, did it open. Within its first week of operation, it had to shut down for two days just to retrench for the customer demand onslaught.

At 63,000 square feet, Eataly Chicago is a little larger than the one in New York City, but still only about half the size of the original in Torino. (It actually seems small by comparison to that former Carpano factory.) But surprisingly, despite the many cultural and personnel differences from Italy, Eataly Chicago mostly stays true to its roots at the original.

Eataly Chicago beckons the tourists off Mag Mile Inside Eataly Chicago

Eataly Chicago sticks to recognizably common branding with its mothership. Food slogans are prominently offered in English and Italian. Even its supply chain has a lot in common — from Lurisia water, to exquisite wines from Prunotto and Albino Rocca, to Baratti & Milano chocolates.

And yet there are distribution anomalies. Nutella crêpes and Lavazza bars are totally incongruous from the Slow Food-driven, small producer focus as in Eataly in Italy. And what American supermarket doesn’t carry Barilla pasta? Meanwhile, Eataly Torino would promote meat from a specific breed of rabbit that would die out if not for the careful and deliberate cultivation of its species.

Eataly Chicago's sponsors - with a noticeable lack of some of the core team from Italy Meat counter inside Eataly Chicago

Of course, encouraging patrons to “eat local” is naturally going to be incongruous with being a massive Italian import store. We recognize that some concessions must be made to remain commercially viable. Hence why American-friendly celebrity chefs, such as Mario Batali and Lidia & Joe Bastianich, are prominently featured — whereas Italian restauranteur geniuses behind the original Eataly, such as Piero Alciati, are not. The shelves of food books by Batali-buddy Gwyneth Paltrow may have made us throw up in our mouths a little, but we understand why she’s there.

There are two coffee purveyors within Eataly Chicago. Unlike Eataly Torino, they may not showcase the use of Slow Food coffee bean stocks from Huehuetenango, Guatemala as roasted by Torinese prison inmates. But they chose two purveyors that are recognizably Piemontese: Lavazza and Caffè Vergnano.

Lavazza

Lavazza is no stranger to Chicago, so it’s a little odd that they were chosen as one of two coffee purveyors in Eataly Chicago. Especially since Eataly was founded on small, local purveyors within the radar of the Slow Food movement, and Lavazza is the largest coffee distributor in Italy.

Located next to the Nutella crêpe bar on first floor of Eataly Chicago, they offer decorative baked items in addition to a hot and cold “Dolcezze Lavazza” specialty drinks menu. They offer seating along a curved window counter in the main corner of Eataly Chicago.

Main counter at Eataly Chicago's Lavazza bar Curved serving and consuming counters at Eataly Chicago's Lavazza bar

Using dueling three-group La Cimbali machines, they pull shots with a mottled medium brown crema. They serve them properly short — but not too strongly flavored of a fresher Lavazza flavor profile of toasted spices and pungency. For milk-frothing, they produce a rich and creamy microform with token latte art. Surprisingly rather solid.

Read the review of Lavazza at Eataly Chicago.

The Eataly Chicago Lavazza espresso and cappuccino Close-up of the Eataly Chicago Lavazza espresso

Caffè Vergnano

This is Chicago’s installment of a series of chain roasters and cafés based in Italy’s Piemonte region, but with multiple locations in international locations such as London.

Located on the second floor of Eataly Chicago, it’s a no-frills affair with six coffee blends available for purchase and only two different kinds of prepared coffee drinks for retail purchase: an espresso and a caffè macchiato in single and doppio sizes. Not even the cappuccino makes the list here, and we admire them for sticking to their guns and ensuring it’s about the coffee and not the milk.

Caffè Vergnano at Eataly Chicago Caffè Vergnano's Elektra Belle Epoque Verticale at Eataly Chicago

A walk-up bar service with three marble countertops in front, they use a gorgeous, chrome, three-group Elektra Belle Epoque Verticale to pull shots with an even, darker brown crema with a small heat spot. It has a heartier aroma of darker flavors with a flavor profile consisting of chocolate and some herbal pungency all in balance.

Served with a packaged Caffè Vergnano 1882 biscoffee biscuit on the side, it is surprisingly better than its Italian equivalent — although we may have caught their Alba location on an off day. With a small glass of still water optionally served on the side of their logo block IPA cups.

Read the review of Caffè Vergnano at Eataly Chicago.

The Caffè Vergnano espresso and macchiato at Eataly Chicago Close-up of the Caffè Vergnano espresso at Eataly Chicago

Service area at the Eataly Chicago Lavazza bar Service and seating area near the Eataly Chicago Caffè Vergnano

Trip Report: Caffè Calce (Ravello, Italy)

Posted by on 30 Oct 2013 | Filed under: Foreign Brew, Machine

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.

View of the Amalfi Coast from our Ravello apartment Foggy road (Via San Giovanni del Toro) atop old Ravello

Postcard view from Ravello overlooking Chiesa dell'Annunziata Yet another postcard view from Ravello's Villa Cimbrone

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.

The Ravello Duomo on Piazza Vescovado Parasols of Caffè Calce (right) and Caffè Duomo (left) on Piazza Vescovado

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.

Caffè Calce off Via Roma, advertising their English proficiency to the tourists Seating inside Caffè Calce

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.

Caffè Calce's La Cimbali M39 Classic The Caffè Calce espresso

The fanaticism and history of South Indian Filter Coffee

Posted by on 23 Sep 2013 | Filed under: Beans, Foreign Brew, Home Brew, Machine

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.

Camp Coffee: made in ScotlandFor 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.

Varieties of Camp Coffee from Scotland by way of IndiaBack 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.

When “the ‘perfect’ cup” has different forms of ‘perfect’

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.

The French and chicory coffee historyTraditionally 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.

South Indian coffee filter I purchased in Bangalore My South Indian coffee filter, disassembled

Trip Report: Nespresso Boutique & Bar (Union Square)

Posted by on 07 Sep 2013 | Filed under: Beans, Café Society, Consumer Trends, Machine, Quality Issues

No, this is not a joke. If there’s one thing we do at CoffeeRatings.com, it’s test things out before we judge. What else can explain all the gut-corrosive espresso shots we’ve subjected ourselves to over the past ten years, seemingly in violation of the Nuremberg Code.

Nespresso — Nestlé’s espresso pod cash cow — is a heavily loaded topic. Our somewhat-dismissive reviews of their home espresso machine systems have attracted far more user comments than any other subject. (Many of the comments oddly coming from new home espresso machine owners seeking validation of their purchasing decisions.) And for several years, some of the world’s finer restaurants have simply punted on their coffee service and succumbed to the pod.

Entering the Nespresso Boutique & Bar in SF's Union Square Entrance and service counter inside SF's Nespresso Boutique & Bar

SF's Nespresso Boutique & Bar showcasing machines SF's Nespresso Boutique & Bar selling single origin pods to their 'members'

Coffee-loving nations in Europe have particularly embraced Nespresso — ones you’d never associate with such a prepackaged, processed product. In Lisbon seven years ago, we asked the question why? Just a year ago, Nespresso installed its first café and boutique in Union Square backed by an immense amount of marketing money and fanfare — which itself will be the subject of a future post.

Genuine Nespresso Pomp and Circumstance

Opening in November 2012, this international chain of Nestlé-owned boutiques planted its San Francisco flag at the site of a former Guess store. There’s a ridiculous amount of pomp and pretense here for what amounts to be pre-ground pod coffee that’s been oxidizing for weeks after roasting. Walk inside, and you can tell the management has been taking notes from their favorite Apple stores. (Truth be told, Saeco and their showcase cafés and boutiques are hardly that different.)

There are staff in black suits that each talk or ask questions about you “being a member”. It all feels a bit like Scientology meets an aspirational Starbucks. They have many cream-colored leather lounge chairs paired at faux wooden-top tables, sofas, long white countertops with iPad displays (surprised?) and white metal stools. There’s also a few leather stools at the front service counter, behind which the staff use a number of their plastic Nespresso home espresso machines to produce the retail coffee beverages here. Although there are two dedicated Astra machines (made of metal even) for frothing milk.

The air is filled with lounge music circa 2001, and downstairs is their boutique — or showroom for machines and member-purchased coffee pods. Although they offer some food items and pairings, the focus is clearly on their coffee product line.

Seating space inside SF's Nespresso Boutique & Bar Service counter inside SF's Nespresso Boutique & Bar

Design inside SF's Nespresso Boutique & Bar café area More boutique merchandising inside SF's Nespresso Boutique & Bar

Putting Lipstick on a Pig

Ordering their “Ristretto” shot (note the use of capitalization) for a ridiculous $4 ($5 for doubles), they inserted one of their pods into a $200 Nespresso U home machine. The experience is a bit mind-blowingly incongruous.

Makes a mean tête de cochon with just the right light bulbsHere you have everything short of a white-gloved servant offering your coffee on a silver tray with a side of Beluga caviar. Yet in the background you can hear the distinctively cheap buzzing sound of the Nespresso home espresso machine — the kind you associate with an aerating 10-gallon fish tank filled with blue tetras — when the staff push a button to produce your coffee from a prepackaged pod. It’s akin to walking into the French Laundry and having your meal prepared with a Betty Crocker Easy Bake Oven.

But enough about the imagery: it is, after all, about how it tastes in the cup. The resulting shot lacks much aroma, but it has a decent-looking, even, medium brown crema. The flavor is blended well and is surprisingly mellow for a supposed “ristretto” (ranked 10 out of 10 on Nespresso’s strength scale): mild spices and tepid herbal notes. But everything about the shot is tepid: a light and vapid body, and a flavor that misses the mark on any kind of character.

This is the part we find most objectionable about the whole pretense of Nespresso to begin with. Peel back the layers of “pay no attention to the man behind the curtain,” and underneath it all Nespresso represents a step forward in convenience but a step backwards in quality. At that moment, it struck me that Nespresso was coffee’s version of farmed salmon: a flabby, bland facsimile of the real thing that’s tailored more for the needs of mass production and distribution. Except here the Nespresso comparison is more of an insult to farmed salmon.

There’s nothing wrong with liking farmed salmon. But let’s call it what it is and price it accordingly. Served in Nespresso cups with designer spoons and sugar.

Read the review of the Nespresso Boutique & Bar in SF’s Union Square.

Design inside SF's Nespresso Boutique & Bar The Nespresso Boutique & Bar espresso (Ristretto) for $4

CoffeeCON 2013

Posted by on 10 May 2013 | Filed under: Beans, Café Society, Consumer Trends, Home Brew, Machine, Quality Issues, Roasting

CoffeeCON 2013 event brandingPerhaps the biggest irony is that nobody should ever need a CoffeeCON.

As we posted last year, on the same day as the inaugural CoffeeCON 2012, we were instead attending the Grand Tasting of La Paulée de San Francisco: a $300-per-person consumer Burgundy appreciation event backed by a tremendous amount of wine industry support and name-brand chefs & restaurants. The event was packed.

And because who doesn’t love a good wine analogy, the closest consumer event that coffee has to offer is — well? — free admission to CoffeeCON in bustling, cosmopolitan Warrenville, IL. (Note: this year CoffeeCON introduced a $15 ticket price, so things are starting to get snooty.)

CoffeeCON 2013 at the IBEW Local Union 701 with the roasting demo on the patio Entrance to CoffeeCON 2013, with Metropolis and Counter Culture Coffee off on the left

Coffee: Y U No Like Your Customers?

Not to throw the merits of CoffeeCON under the bus, but this very fact is outright shameful — a rather inexcusable embarrassment to the specialty coffee industry. We have legions of adoring coffee lovers who can hold their own waxing poetically alongside the world’s biggest wine snobs. We have many who work in specialty coffee giving plenty of lip service to phrases such as “consumer experience” and “educating the consumer.”

But heaven forbid that anybody employed in the biz open a legitimate dialog with their customers. Instead, coffee consumers have to take the reigns and do it themselves. Completely unlike the wine industry, the specialty coffee industry has been too incompetent, disorganized, and too focused on navel-gazing to hold an event about anything that ultimately isn’t directly about, or for, themselves.

Contrast this with the media coverage for events like the SCAA conference, which essentially operates as a bloated insider trade show. Magazine articles, blog posts, and tweets hype the event as the “center of the universe”, a don’t-you-wish-you-were-here type of thing. But mind you, it’s a universe that deliberately excludes the very customers who keep all the attendees employed. (Side note: CoffeeGeek’s Mark Prince recently showed off the long-defunct SCAA consumer membership on his Twitter feed. Mistake long since corrected.)

Regular Coffee at CoffeeCON 2013 Home roasting demos outside at CoffeeCON 2013

You could argue that coffee consumers shouldn’t take the industry’s apparent anti-social attitude so personally. Some people are just naturally too shy for eye contact, right? But meanwhile, some industry blogs promote a self-indulgent, Spring-Break-like image for the SCAA conference: complete with wannabe-frat-house tales of endless parties, binge drinking, and baristas covered in spray cheese. Yeah, party with Tina. How long before the competitive SCAA exhibitions offer up wet T-shirt contests in wet processing tanks? (Oh wait, we’re too late.)

All of us may tediously groan at the aloof and disgruntled barista stereotype, looking down on their customers. But unfortunately that stereotype is rooted in a little too much reality. Worse, it often seems deliberate and not just the result of a lack of social graces. Many customers can be self-entitled, acute hemorrhoids as well. But far too often than should ever happen, consumers feel the need to treat coffee professionals as necessary irritants that must be tolerated instead of allies and fellow coffee lovers. Can’t we all just get along?

More Coffee, Less Con

CoffeeCON 2013's course listingCoincidentally, my brother is a long-time resident of Warrenville, IL and a big fan of quality coffee. He’s also a former next-door neighbor of Kevin Sinnott — half of a husband-and-wife professional video production team, a Second City improv school graduate, and a dedicated coffee prosumer who is the impetus (and personal possessive name) behind CoffeeCON. I just happened to time a long-overdue visit with my brother over CoffeeCON weekend, last weekend, and thus had to check it out.

CoffeeCON bills itself as follows:

CoffeeCON is a consumer event featuring tastings of the world’s great coffees roasted by craft roasters and brewed by an assortment of different brewing methods. Our goal is to present every bean, every roast and every method. The second goal of CoffeeCON is to present classes on brewing and roasting methods at all skill levels.

Jim Schulman (L) and Kevin Sinnott (R) at CoffeeCON 2013 Baratza's course on grinding at CoffeeCON 2013

Heavy emphasis here on the consumer part of the event, which is what makes it an oasis in a vast desert. One thing it professes not to be is a trade show. Last year Mike White over at ShotZombies called it The Dubious Anti-Trade Show Trade Show, but I can say first-hand the event is a refreshing contrast from the SCAA conference.

Kevin may have gradually earned a modicum of respect at trade shows like the SCAA, but he lamented over stories where consumers/prosumers are looked upon as time-sucking vermin by some of the industry types: too many questions and not enough five-figure purchase orders.

Kevin also told me the story of once entering the SCAA show floor with a few fellow prosumers a few years back and overhearing whispers of, “Here comes the animals.” Of all the legends about wine snobbery, you just never hear of stories like this when wine consumers interact with the wine industry.

CoffeeCON’s Coffee and Personalities

Back to what redeems CoffeeCON. Besides classes on everything from grinding to water to siphon brewing, plus a rear patio demoing various home roasting methods (even including the infamous “HGDB” method, a.k.a. “heat gun/dog bowl“), one of the aspects I much enjoyed about CoffeeCON was the opportunity to sample brewed coffee from many purveyors side-by-side.

The purveyors may have been primarily local, but they included River City Roasters, Dark Matter Coffee, FreshGround, Passion House, Counter Culture Coffee, Metropolis, I Have a Bean, Oren’s Daily Roast, Regular Coffee Company, Halfwit Coffee Roasters, and, well, Lavazza. Last year Starbucks operated a booth to coincide with the launch of their then-new “Blonde” roast. But to the credit of CoffeeCON attendees, word has it that the Starbucks booth was ignored like a leper colony. Starbucks didn’t show their faces at the event this year.

Yes, the Heat Gun/Dog Bowl method being demoed at CoffeeCON 2013 Oren and son from Oren's Daily Roast at CoffeeCON 2013

Tasting cups as part of George Howell's sensory lab at CoffeeCON 2013Our favorite coffee at the event had to be Oren’s Sumatra Mandheling — and we’re not normally Indonesian freaks — followed by their Burundi Kayanza Gatare. The best espresso on the day had to go to Counter Culture Coffee’s Finca El Puente Honduras pulled from a La Marzocco GS/3.

As for personalities at the event, George Howell lead an impressive 2-1/2-hour session on coffee from bean-to-cup with several breaks for interactive sensory evaluations along the way. He’s performed this routine many times before, but for lay consumers to soak in that wisdom is something special.

A couple of our favorite lines from his session? “Cupping is the only way to buy coffee, but it’s not the best way to taste coffee.” (Take that, Peter Giuliano!) His recommendation to freeze greens to allow a seasonal crop to last all year long runs counter to much of the conventional, “seasonal-only” wisdom of many coffee roasters. And I also liked his concept of “incredibly loud coffee” — i.e., coffee with flavors so acutely punctuated that they drown out any breadth or subtlety in the bean.

George Howell giving his 2 1/2 hour lecture at CoffeeCON 2013 Halfwit barista raves about how the Kalita pot is at least twice as good as the Hario equivalent

Last but not least, it was great to finally meet Jim Schulman in person. To most people in the coffee industry, where influential prosumers and home roasting are about as familiar as a Justin Bieber set list, Jim is probably only known as that troublemaker who got Extract Mojo inventor, Vince Fedele, worked up to a fine microfoam and threatening to sue him because Jim (somewhat justifiably) dismissed the device’s accuracy at measuring coffee extraction levels. Given that Jim was pioneering PID controller use in home espresso machines on Internet newsgroups over 20 years ago, Jim is a prosumer coffee legend when it comes to coffee science, invention, instrumentation, and measurement.

Would we travel hundreds of miles to attend the world’s biggest consumer coffee event? Definitely not. But we’re glad it exists. The event also manages to appeal to consumers at different levels of expertise and engagement. Kevin deserves a lot of credit for taking a big personal risk to help meet a gaping public need that the coffee industry has done nothing to address. And if we were in town visiting my brother again during the event, we would definitely attend again.

Counter Culture Coffee at CoffeeCON 2013 Counter Culture Coffee's Finca El Puente Honduras espresso at CoffeeCON 2013

Trip Report: La Colombe (West Loop, Chicago, IL)

Posted by on 09 May 2013 | Filed under: Foreign Brew, Machine, Roasting, Starbucks

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.

Entrance to La Colombe in Chicago's West Loop Inside Chicago's La Colombe in the West Loop

Inside Chicago's West Loop La Colombe at the Randolph St. windows La Colombe's Officine Vittoria roaster in back

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.

La Colombe Chicago

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.

La Colombe's Steampunk 4.0 brewing coffee A final pour from La Colombe's Steampunk 4.0

A cup of La Colombe Papua New Guinea from the Steampunk And yet some grit remains in the Steampunk-brewed cup

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.

Read the review of La Colombe in Chicago’s West Loop.

Old scale as part of La Colombe's Chicago roasting operations The La Colombe Nizza espresso

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.

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