Archived Posts from this Category
Archived Posts from this Category
Today’s New York Times reported on another chapter in this year’s ownership-change-for-funding-for-growth saga of quality independent coffee chains: Intelligentsia Coffee and Tea Asks a Friend to Help It Grow – NYTimes.com. This past May, the subject was Stumptown Coffee Roasters — generating quite a bit of angst among many loyalists who cried “sell-out!” This time the subject is Intelligentsia Coffee & Tea, whose expansion plans seem to have stalled or required less-than-ideal compromises.
If 2010 was the year of the Great Coffee Rush — where prospecting independent roasting/coffeeshop elites in the West packed their covered wagons and migrated East to help fill a gaping quality coffee void — 2011 is shaping up to be the year of the investment, merger, and acquisition. The article notes Intelligentsia’s 2009 acquisition of Ecco Caffè — and, more importantly, how its planned Potrero Hill roasting operations have yet to materialize.
Of course, when was the last time that a major roasting operation in San Francisco didn’t materialize months, if not years, behind the original schedule? (Think Four Barrel, Sightglass, etc.) Even so, it’s becoming clear that as the quality independent coffee industry has matured, the next stage of its evolution now requires wealthier investors to fund their ambitions.
Shockingly, it’s taken us this long to make it to Portland, Oregon — considered by many to be ground zero (no café name pun intended) of American coffee culture. And if you’re going to start sampling the offerings in Portland, it only makes sense that you start with the legendary Stumptown Coffee Roasters. This despite that a number of Portland locals might suggest that other, newer, smaller coffee vendors in the area have taken what Stumptown started and have since overtaken them.
Lucky for us, I arrived yesterday on what was informally called “the first day of summer” in Portland: the weather was warm, the skies were clear, and in the north I could even see the rounded dome of Mount St. Helens in the distance over some of the treelines (something, I was told, Portlanders get to see maybe once a year). The downtown Stumptown was easy to spot once you found the Great-Depression-era-like breadlines that wound around the sidewalk and lead up to the nearby Voodoo Doughnut — which is apparently Portlandese for “crack cocaine” among international tourists.
The lines at this Stumptown Coffee Roasters may not have been that ridiculous, but they hold their own — even if they manage to remain inside the building. They have a couple of small sidewalk tables outside and a cavernous space inside, which includes several tables and benches along the long wall, a magazine rack, limited front window counter stool seating, a rack of coffee and accessories, and a long coffee bar. Plus a Technics turntable at the back for DJ’ing, because that’s what you do in Northwest coffeehouses, plus rear bathrooms covered in graffiti.
All sorts of Portland locals and visitors line up here: from the wandering tourist to hipsters in bright orange or pink pants. It’s odd to see a Mistral machine set off to the side and neglected here, as if it were a 1984 Chevy Impala. But that’s what happens when you install a new, three-group La Marzocco
La Strada machine. Behind the service area there’s a brick wall with a large mirror to show off what happens behind the La Strada — plus some stool seating off to the side of the machine.
They offer several single cup Chemex variations. As for their espresso, they pull shots with an even, hybrid crema of darker and lighter brown that suggests some unevenness in the draw. The resulting cup is potent and has a semi-syrupy body, with a good deal of brightness that doesn’t go over the top (as you might expect for Hairbender at times). Flavorwise, it has something of a peppery edge over a kind of allspice/nutmeg spice profile and a semi-creamy mouthfeel. Served in a brown logo ACF cup.
A solid espresso, but as with other Stumptowns we’ve visited, hardly ranking among our favorites in North America. In fact, 26 places in San Francisco scored higher than this Stumptown on espresso score. The fuss does not seem generally justified, and the aforementioned locals seem to be onto something. (Which also kind of says something else, given New Yorkers’ infatuation with Stumptown.)
We also have another example where espresso machine technology has been modernized with heavy investments, with results that suggest the benefits are only for baristas and not for espresso consumers.
Read the review of Stumptown Coffee Roasters in Downtown Portland, Oregon.
As many of you may know, we started CoffeeRatings.com in 2003 with the idea of making a printed, local, quantitative guide to San Francisco’s best coffee. Our fair city still lacks its own printed guide, but that hasn’t stopped cities such as Sydney and Melbourne in Australia from forging ahead: Mecca Espresso Ultimo Cafe of the Year In SMH Good Cafe Guide 2011, and The winners of The Age Good Cafe Guide Awards 2011.
The Sydney Morning Herald and The Age (Melbourne) have each just released inaugural Good Cafe Guide publications to promote the best coffeeshops in their respective hometowns. In Sydney, Mecca Espresso in Ultimo took top café honors while Auction Rooms in North Melbourne did the same for its mother city. Coffee Alchemy in Marrickville and Seven Seeds in Carlton each took their city’s respective top coffee prizes. (Note to Californians: Melbourne is sometimes referred as San Francisco to Sydney’s L.A.)
Each guide boasts around 250 reviewed cafés that make the cut, awarding points primarily for coffee quality. But the guides also reward a “café’s commitment to quality beans and a great experience.” As noted in the SMH article cited above, a number of cafés are rated with one, two, or three stars. In the printed guide, they are rated up to three “coffee cups” (rather than stars) — making them not unlike the chicchi awarded in the Gambero Rosso’s annual Bar d’Italia. (The Bar d’Italia uses up to three chicchi, or coffee beans, to rate an establishment’s coffee. Not to confuse things, but it additionally uses up to three coffee cups to rate these places for qualities other than their coffee.)
The SMH article also mentions some emerging trends for area coffeeshops, including naked portafilters, local microroasting, tasting rooms/cupping schools, new contraptions to showcase single origins, bone china cups (here here!), and economy-sized drinks such as the piccolo latte or mezzo-mezzo. In other words: today’s Sydney coffee culture sounds a lot like San Francisco circa 2008. But you have to forgive them, considering that Australia lacks a filter-brewed coffee culture and history.
икониSince we’ve long tired of reading about Stumpgate, it’s time to change the coffee conversation. So instead of the global growth and ubiquity of Stumptown Coffee Roasters, we turn our attention to something closer to home: the growth and ubiquity of Blue Bottle coffee.
This relatively new neighborhood café caters to local UCSF medical students with a modernized coffee pedigree. There are a few sidewalk tables along Judah St. out front that are rarely used. Inside the space is a bit schizophrenic, starting with the bright, clean room with several tables upon entry with its wide windows facing Judah St. It’s typically filled with laptop zombies where conversation is almost discouraged.
Beyond that is the small serving area for waffles, lunch bites, and coffee — including a two-group La Marzocco Linea machine and a set of four Blue-Bottle-branded Bonmac drippers. In the back and somewhat below is a darker, more social, lounge-like space. It typically has fewer customers in daytime hours. They also have a wall of wine selections.
They pull espresso shots with an even medium brown crema of decent thickness. It’s served as a slightly high pour, even for a doppio, but the body is still good. It has a fresh Blue Bottle flavor that’s a cross of smokiness and stone-fruit, and it’s not overly bright. Served in classic brown Nuova Point cups.
A solid espresso, definitely. But one we feel we’ve tasted many times before in a consistently growing number of places in San Francisco — a city that yearns to celebrate its diversity.
Read the review of Dash Cafe.
It’s a good thing we’re no longer monitoring signs of the impending Apocalypse. But in perhaps yet another sign that quality coffee is at the end of a Golden Age, rumors today of a Stumptown Coffee Roasters buyout: Stumptown Sold Out – The Selling of Stumptown Coffee Roasters – Esquire.
Unlike the article’s author (and La Colombe staple), Todd Carmichael, we’re not exactly taking the news as reason to mourn the death of a coffee great. Despite the very un-Portlandia image of such a Wall Street buyout, a Stumptown ownership change is perhaps less of a sad loss for the quality coffee world and more of a necessary step in its progressive legitimization.
Mr. Carmichael calls Stumptown’s founder, Duane Sorenson, “the Che Guevara of the rock-star barista movement.” Coincidentally, today Mr. Guevara is known far more for his T-shirt iconography than for his political treatises. Similarly, Stumptown helped usher in the era of the Clover brewer, only for Clover to sell out to Starbucks less than two years later — ultimately inspiring today’s throwback to decades-old pour-over brewing technology.
Any reasonably successful counter-cultural movement ultimately gets co-opted by the mainstream as part of its natural evolution. And if the rumors are indeed true, Mr. Sorenson has busted his tail for many years and has earned a break. Should we feel sad?
Eight years ago, we lamented the demise of Torrefazione Italia when it sold its soul to Starbucks. And yet out of those ashes, two employees who met while working at a San Francisco Torrefazione Italia, Eileen Hassi and Jeremy Tooker, would soon go on to found Ritual Coffee Roasters. Ritual, and later Mr. Tooker’s Four Barrel Coffee, would play instrumental roles as San Francisco experienced one of the greatest quality coffee booms in its history. Instead of lamenting the end of the coffee world as we know it, a la Family Radio International, perhaps a better model is the Hindu god Shiva — who simultaneously plays roles as both the destroyer and the creator of the universe.
Over the years we’ve read a lot of coffee articles. And ever since feedback forms became commonplace on the Internet, we’ve also read a lot of user comments on these posts. At least enough for us to identify 10 common archetypes among coffee article commenters on the Internet — analogous to the ever-popular coffee shop customer archetypes.
Commenters on coffee articles often fall into distinct cliques — many of them rather nonsensical. Just look at Erin Meister’s Serious Eats post last week on the cost of coffee. Not surprisingly, former U.S. barista champ, Kyle Glanville, described it simply as “great post, silly comments”
So here’s to creating a lexicon so we can all say next time, “Stop being such a #6.”
Like a mutant cross between Tourette Syndrome and a drinking game, these commenters cannot help themselves whenever someone posts something that includes “the S word.” No matter what context or circumstances for the article, we get their reflexive reply: “Starbucks tastes burnt!”
Doesn’t matter if it’s a Wall Street Journal article discussing their quarterly earnings or the latest police blotter reporting on yet another vehicle unable to resist the siren song of a Starbucks’ storefront window. This comment is also frequently offered with an air of implied revelation — akin to Charlton Heston’s infamous, “Soylent green is people!” (Sorry if we ruined that for you.)
It’s hard to believe that a someone’s self-worth could be called into question by something as trivial as another person’s choice of beverage, but these commenters face this very existential quandary. For them, coffee is still a raw, generic commodity — like kerosene. Hence 1950s truck stop coffee was good enough for grandpa and it’s good enough for us. Anyone who suggests or believes otherwise is part of a social conspiracy.
This conspiracy takes on two dimensions. The first involves separating fools from their money. Yet this is insufficient to explain why these commenters so viscerally exclaim that anybody who pays more than $1 for a cup of coffee is a moron. If it were merely this, any half-lucid person would keep their mouths shut in order to keep fleecing those fools all the way to early retirement.
Which leads us to the second dimension of the conspiracy: these commenters are also reacting to a perceived sense of class warfare. One man’s threat is another man’s double-tall, four-pump vanilla caramel macchiato.
Rather than admit that “fancy coffee” isn’t their thing and they don’t really get it — the way that some of us don’t get kombucha or Russell Brand — projecting this social unease on those “idiots” paying for expensive coffee is a means of self-affirmation. “Because I’m good enough.. I’m smart enough.. and, doggone it, people like me!”
Speaking of conspiracies, this commenter archetype believes that the entire apparatus of the coffee industry was deliberately constructed by The Man as a means of enslaving and impoverishing coffee farmers. The actual concept that someone might actually consume and enjoy the end product is irrelevant.
Which explains Fair Trade, a sacred cow among these commenters. Like the TV trope, “think of the children!,” comments from this group focus almost exclusively on “think of the coffee farmer!” What they imply is that every person who touches coffee after it leaves the farm, including the various truck drivers and dockworkers working for pittance wages in coffee-growing nations, are blood-sucking parasites profiting off the backs of noble coffee farmers.
This commenter archetype views coffee exclusively as a performance-enhancing drug. When they encounter articles suggesting that there’s good or bad coffee, or that coffee might actually have a taste or flavor, you may as well ask your grandfather what’s his favorite crunkcore band; it’s just as alien.
When they’re drinking the coffee, these commenters could not care less if their coffee tastes like battery acid, and the idea of decaffeinated coffee seems utterly pointless. They are typically attracted to the malt liquor of the coffee world: coffees branded with wake-the-dead, crystal-meth-like psychoactive properties and the sinister names to match.
And if somebody else reports to drink coffee for its flavor, these commenters discount them as merely drug addicts in denial — kind of like the guy who says he buys Shaved Asian Beaver magazine only for the articles.
Privileged white people haven’t had it easy. In today’s society of competitive victimhood and I’ve-suffered-more-than-you one-upmanship, some are lucky enough to experience the trauma of not getting into Harvard. Others aren’t so fortunate and have to resort to makeshift, bogus afflictions like “caffeine addition.”
Which brings us to the archetype of the recovered caffeine addict. These born-again commenters proselytize a lifestyle free of caffeine: “I once was a caffeine addict, but my life is so much better since I gave up coffee for yerba maté!” Like all lifestyle preachers, it’s not enough that they live with their own life choices — they must convince you to choose them too.
The dirty secret of this archetype is that, rather than face their demons, they are only hiding from the real problem in their lives — namely, their lack of self-control and inability to moderate themselves. Which makes them kind of like the gay man who joins the Catholic priesthood to “cure” himself of his homosexuality. (And we all know how well that works out.)
Home roasting has been around for over a millennium. Its latest generation, with more modern prosumer equipment, probably peaked about a decade ago. But it is a brand new phenomenon for many. Often those who have discovered home roasting in the past year seem particularly afflicted with a brand of religious zealotry when posting comments on coffee articles.
Whether the article is about the cost of coffee, a Cup of Excellence competition, or even the pour-over brewing device of the month, the comment box is an irresistible platform (read: soapbox) to preach a sort of home roasting gospel. “It’s better than you can buy!” “It’s cheaper to do it yourself!” “It’s so easy, a caveman can do it!” One popular sermon is the Legend of the $5 Hot Air Popcorn Popper: “I have seen the promised land, and it is a West Bend Poppery II!”
You’ll have to excuse us if we don’t start selling off all our worldly possessions in anticipation of the home roasting Rapture. Yes, we like home roasting. It’s kind of a fun hobby from time to time. And yes, we understand that, by golly, you really like this new home roasting thing. We also like Benecio del Toro, but we don’t use the comment thread on a Cup of Excellence article to proselytize his merits as an actor and movie producer. The key to sales is relevancy — that goes whether you’re selling mortgage-backed securities or a home roasting lifestyle.
The MacGruber represents another kind of commenter with a DIY fetish — except that this archetype sees the DIY ethos as a form of social currency. Less idealistic and more self-interested than Rev. Home Roaster, the MacGruber comments on coffee articles to boast of their exploits building traveling espresso machines out of bike parts or attaching PID controllers to portafilter handles. In this regard, they’re a bit like those guys with gold chains and silk shirts who boast of their sexual conquests in laser-filled nightclubs. The difference being that most rational people would be socially embarrassed if confused for a MacGruber.
Given the choice between spending $35,000 on a new BMW or on a used Honda Civic and tricking it out with accessories over the next four years, the MacGruber will invariably choose the Civic. This might lead others to believe there’s something fatally flawed with the Civic. But this archetype also has an obsession with reinventing the wheel. We fondly recall one MacGruber who wrote up an elaborate post on how he converted his Vacu Vin wine-stopper into a coffee preservation system — blissfully ignorant that Vacu Vin has been making “coffee saver” systems for years that are available for $10 on Amazon.com.
Like The MacGruber, posts from this commenter archetype are about establishing social currency. Except here the currency is scoring a kilo of Colombian for the ridiculously low price of $1.99 a pound at Sam’s Club. As if to jab a hot fork in the eyes of Fair Trade advocates, this archetype boasts about their competitive place in the race to zero-cost, zero-conscience, quality-free coffee.
When this archetype isn’t posting about how much they’ve saved on coffee, they’re frequently long on ideas for using spent coffee grounds to Spackle® bathroom tiles. And if you’re lucky, you’ll avoid their frequent posts about how they bought their new car with the Dumpsters® full of cash they saved by making coffee at home instead of going to Starbucks.
Whether you’ve tried the coffee at three hundred different places or just three, most people have their favorite coffee. A large number of comments on coffee articles consist of personal endorsements of the coffee from a specific roaster, coffee shop, or home brewing contraption. As an anonymous poster put it on Boing Boing this week:
Every comment thread about coffee contains: (1) someone mentioning how great their home roasted coffee is; (2) a plug for a cafe not mentioned in the article.
Maybe we could just assume the existence of these kinds of comments from now on, with no need to actually post them?
But if we all assumed that, what would there be left to talk about? Hence this archetype of commenters who actively police various online media sources, ensuring their favorite coffee sources don’t suffer the egregious injustice of being omitted from a coffee article.
Some may take the additional step of attempting to elevate their pet coffee by dissing on the various coffee sources mentioned in the article. For example, this archetype frequently engages in slagging on quoted coffee shops for their pretentiousness, for the hipsters who work there, and over the fact that the owners cover their electrical outlets. Basically: all of the ridiculous stuff that’s the irreverent lifeblood of Yelp ratings.
This archetype believes they have seen it/done it long before you even heard of it/thought about it. And despite their whiny complaints of coffee articles that dredge up old topics hashed out thousands of times before over the years, they still cannot look away and feel compelled to respond — like gawkers at a gruesome car accident.
Yes, we’re making fun of ourselves this time. Because if it sounds like we’ve seen it all before, quite sadly we literally have seen it all before. Do you realize what kind of petty life you must lead to have read every coffee article ever written on the Internet? How about so pathetic, you come up with a list of 10 types of commenters on coffee articles.
Good coffee is not only a rare treat in the Outer Sunset, but it is often a rather uplifting social experience. (Though some will call this neighborhood “Central Sunset” or “Parkside”.) This adage remains true at this tiny coffee shop, which looks more like an old barber shop from the outside — save for the wooden owl in the tree out front next to the Muni L-line stop.
Inside it has a woodsy, camp-like feel with decorative logs and wood-cuttings, lacquered wood-cut tables, and mosaic arts decorating the walls. Opening in January 2011 (a big opening month for many area cafés), this shop is the brainchild of Ariana Akbar — who has to be one of the most genuinely friendly and engaging people we’ve ever met in the coffee world. You may be in the Outer Sunset, but you’ll feel like you’re in a friendly Alaskan outpost.
Ariana got into the business by roasting her own coffee (now as Hearth Coffee Roasters, where she time shares at a Peninsula roasting facility) and deciding to open a shop here, rather than the much more expensive and competitive North Beach. Her local friendships show in the mosaic art on the walls and the John Campbell baked goods. Engaging her patrons with stories and conversation, she’s generously been known to offer a cookie or two, pour some Pelligrino with your espresso, etc.
Her coffee emphasis is supported by Clever drippers and a four-group La Marzocco Linea. For her espresso, she’s using Flores Island (Indonesia) Blue Dragon, which exhibits a surprisingly broad flavor profile for a single origin. She produces it in classic brown ACF cups with a healthy mottled dark and medium brown crema, plus a brief acidic sharpness followed by a more rounded herbal profile.
It’s a great espresso of truly personal-crafted origins, and the location is a real asset to the neighborhood — which is otherwise dominated both positively by the character of a true working class SF neighborhood and by the pitfalls of its many 40-year-old, forgettable food establishments. But this is the very kind of local place many of us would like to see supported in SF — and the kind of place where something like a disloyalty card program fails at its mission just where it is needed most. A few coffee shops have tried and failed on this spot before, including the E Surf Café and Cafe Benalli. But this one is doing something different enough, and with enough pride, that it definitely deserves the support of the locals.
Read the review of Brown Owl Coffee.
In 2009, the Italy-based Caffè Pascucci chain (including its espresso school, etc.) turned over its financial management to a group that has since favored more aggressive global expansion plans. These expansion plans included bringing their first non-Italian café chain store on this spot, across of AT&T Park in a modern brick commercial complex.
The Italian bible of coffee ratings, the Gambero Rosso’s Bar d’Italia, rates the coffee at two of this café’s many sisters in the Italian region of Emilia-Romagna. The location in Rimini (Viale Amerigo Vespucci, 3a) received two chicchi (coffee beans) out of a maximum of three, and the grander shop in Riccone (Via Parini) received a full three chicchi. So there’s enough reason to expect the espresso here to be pretty good (and worth exporting). Contrast this with, say, Segafredo Zanetti chain, which has always underwhelmed.
They call themselves Rimini-based, however. The on-duty barista on our visit worked for two years in their Rimini café, and he had the appropriate accent and tattoos for someone from the area. But for the many Americans who think of Italy as Florence-Rome-Venice, saying you’re from Rimini is like telling a San Francisco tourist that you live in the Excelsior. (“Is that near the Golden Gate Bridge?”) Despite its famous beach and favorite son in Federico Fellini, we caught an American (who had traveled in Italy, mind you) asking the barista where in Italy the café was from. The barista smartly replied, “East.”
Inside the café it looks like a modern Italian furnishings store — complete with white leather seating options (sofas, chairs), angular tables and chairs, and tall stools. It’s not a particularly large space, but the mirrored wall helps.
Front and center is a serving bar with twin, two-group, shiny Fiorenzato Ducale Tall machines — from which they produce sizable doppio shots with a sharp, potent flavor. There’s little softness to the cup’s spice, woodiness, and slight bitterness that borders on a medicinal edge (which isn’t particularly appealing). It has a nicely textured medium brown crema, however. Served in gold logo ACF cups, like the ones used in their Italian cafés.
Their drink menu famously has odd creations, what the Bar d’Italia calls versioni più fantasiose (“more imaginative versions”) or versioni golose (literally, “gluttonous versions”). A prefect example are their espressi confuso — where the confuso means what you think it does. These are espresso drinks made with a unique cream-like concoction served from a whipped cream maker at a premium price, suggesting the popular bucket-of-pumpkin-pie-flavored-Cool-Whip drinks that Starbucks made famous with their own ode to gluttony — but with some Italian-style modesty thrown in.
Read the review of Caffè Pascucci.
Tomorrow’s Wall Street Journal features an article on the Lisbon espresso, the bica: The Best Cafes in Lisbon – WSJ.com. It touches on Lisboeta coffee culture — e.g., drinking many shots each day at the local pasteleria (a sort of pastry shop/bar); a dependence on slower roasts, good quality coffee from Brazil, but also a proportion of robusta from former African colonies; and 40ml espresso shots instead of the Italian standard of 20ml (something we never saw as a positive, btw).
The article’s title is something of a misnomer, as it overlooks some of the best and most notable cafés in town. In part, this is due to the article’s focus on Delta Cafés coffee. Cafés such as Pastéis de Belém and A Brasileira are mentioned. But then again, our definition of quintessential Portuguese/Lisbon experiences includes headbanging to Da Weasel in Praça do Comércio whereas it probably doesn’t rank with the Journal.
This neighborhood coffee bar had been unusually hyped in the local presses, and on Facebook, for more than six months before it opened. This in a town where online foodie blogs make daily fodder of vacant, stripped-to-the-studs restaurant and café spaces with indefinite opening dates slated sometime before the next presidential administration.
We can attribute some of the hype to Contraband taking over the same spot as the former John Barleycorn bar, a local bar that developed a Nob Hill neighborhood love affair before closing in 2007. Contraband already had several 5-star Yelp reviews well before its opening on Christmas Eve 2010. (Underscoring one of the reasons why Yelp’s ratings are, well, stoopid.) But it’s hard to blame the locals when there aren’t a lot of great coffee bars nearby — even if co-owner Josh Magnani looks to Oakland for his coffee bar’s off-site roasting operations.
They have a couple of sidewalk tables in front. Inside there’s a short counter lining the front window for stool seating, two seats at the coffee serving bar, and a few inside chairs centered around a long, tall table with flowers growing out of its center. They offer 3-4 different coffees for Hario V60 pour-over (Ethiopia, Guatemala, etc.) plus two kinds of espresso from their two-group Synesso Hydra machine.
They have a Compak grinder for their regular espresso blend (rated in our linked review below), which uses a Costa Rican base among some 5-6 other varietals. It comes with a good thickness of heady medium brown crema and is served in a shotglass to show it off. It is lighter bodied for an espresso and has a molasses-like sweetness (very much in the North American style).
Their Organic Kintimani Bali ($3) is more of their single-origin espresso treat — and a favorite of Mr. Magnani. They grind it with a separate Versalab M3 grinder, with its alternating dosing hoppers, and pull shots with a ridiculously bountiful crema. The resulting cup is practically effervescent, like a prosecco, and its lightness and subtle brightness spins the dark, heavy-bodied stereotype of Indonesian coffees on its head. They have access to a few hundred pounds of the stuff, so it’s bound to be in supply for a while.
In all, Contraband is a great local coffee bar — even if it doesn’t quite rank among the city’s elite.
Read the review of Contraband Coffee Bar.
Contraband’s Versalab M3 is worth a passing mention. Much of the local press has zeroed in on Contraband’s use of a Coava Kone. Now we love what the Coava guys are doing. They may yet even displace the Hario V60 this year for all we know. Be we still don’t quite get the industry hype over the Kone.
Sure, it’s clever in that it sort of takes a Finite Element Analysis approach to emulating a paper filter out of stainless steel. But that makes it a second-rate imitation of a paper filter. In our experimentation, and we’re not alone, the Kone hasn’t improved the taste of Chemex-brewed coffee. In fact, the one of the better complements we’ve heard about it was, “It’s almost as good as with a paper filter.” Not that less waste doesn’t have its merits and virtues, but the Michelin guides don’t hand out extra rating stars if a restaurant uses a more water-efficient dishwashing machine.
Yet the local press fails to make any mention of the Versalab M3 here. At least we should expect articles with naïve headlines like, “The $1,700 grinder!” The M3 may not be the greatest grinder on the market — or just maybe it could be. You have to give it serious points for grind consistency. In any case, it is quite a novelty — made by a Florida-based geek who makes only speakers, turntables and coffee grinders. And it’s about time grinders got their due over espresso machines and the pour-over method du jour.