Trip Report: Wrecking Ball Coffee Roasters (Union St., Cow Hollow)

Posted by on 29 Dec 2014 | Filed under: Café Society, Local Brew, Roasting

Taking its name from the 2013 hit single by Miley Cyrus…

OK, no, seriously.

While the dynamic duo of Trish Rothgeb’s roasting combined with Nick Cho’s barista and service know-how (and hopefully someone else’s tax accounting) has been in the Bay Area for quite a few years, tracking their coffee house openings and closings has been a bit like playing Whac-A-Mole. Seemingly married to the disposable, throwaway culture of pop-ups, you could be excused for mistaking Wrecking Ball for a roving coffee art exhibit meant to simulate the transience and vagrancy of America’s foster care system.

Under the stairwell lies the latest Wrecking Ball Coffee Roasters Close-up of Wrecking Ball's entrance

Pineapple wallpaper in the Wrecking Ball entrance Merchandising inside Wrecking Ball

This latest location opened in August 2014 in a former That Takes the Cake. It appears as a converted in-law unit at the base of a Victorian home (or law office). In front there is some quaint yard furniture with miniature table and chair seating along the sidewalk — along with a sign to notify the staff for clean-up when you’re done.

Kalita pour-over bar inside Wrecking BallInside everything seems whitewashed as was vogue with San Francisco home interiors of the 1950s — save for the blue pineapple wallpaper at the entrance and black wood flooring. There are three chairs sitting at their Kalita pour over bar and long bench seating along the entryway.

They offer baked goods from Marla, they sport some antique brewing equipment along their shelves, and during the day they seem to be frequented by a disproportionate number of snobby expat Europeans wearing designer jeans and sportcoats that work in the neighborhood.

Using a white, two-group La Marzocco Strada behind the small counter, they pull shots of their 1UP blend with an even but richly textured medium brown crema. It has a balanced flavor of spices of cinnamon, a little allspice, some sharp acidity, and the suggestion — but not implementation — of deeper, richer body notes. As such, the flavor profile seemed a touch incomplete relative to the last pop-up shop that served us. However, it’s still distinctive as far as San Francisco espresso styles go. Served in a white Inker demitasse.

Visit now before it closes.

Read the review of Wrecking Ball Coffee Roasters on Union St. in Cow Hollow.

Wrecking Ball's La Marzocco Strada The Wrecking Ball espresso

In Naples, Gift of Coffee to Strangers Never Seen

Posted by on 25 Dec 2014 | Filed under: Café Society, Consumer Trends, Foreign Brew, Starbucks

The caffè sospeso is advertised on display inside the Gran Caffè La CaffettieraYesterday’s New York Times surely went for a low-hanging-fruit holiday cheer story in covering the hackneyed caffè sospeso in Napoli: In Naples, Gift of Coffee to Strangers Never Seen – NYTimes.com.

However — unlike the untold copycat fluff stories over recent years that bought into Starbucks‘ corporate co-opting of the practice as their Pay-It-Forward viral marketing campaign — the Times did some actual research on the history, cultural context, and economic backdrop of the gesture. This is, of course, what we love about the New York Times. (Though certainly the comments on the Times article suggest that Starbucks’ campaign continues to strongly influence laymen coffee consumers.)

First there’s the context of coffee culture in Napoli, visiting a classic Napoli gran caffè in the Gran Caffè Grambrinus, interviewing the legendary Andrea Illy, and referencing La rete del caffè sospeso (the “Suspended Coffee Network”).

It’s a reminder of how much work it sometimes takes to get it right.

Trip Report: Caffé Vita (Seattle-Tacoma International Airport)

Posted by on 22 Dec 2014 | Filed under: Café Society, Consumer Trends, Foreign Brew, Starbucks

There are a few great things about the Seattle-Tacoma International Airport (or SeaTac). One is a SubPop retail shop that opened in May 2014. Another is a Beecher’s Cheese shop. And next door to Beecher’s is a full-on legitimate (not just for the airport-weary) Caffé Vita.

This ain’t your ordinary airport espresso. Ignore the Hall of Shame Starbucks alley of Concourse B and head for Concourse C, near Gate C3. Surprise!: no superautomated Schaerer machine with barely employable baristas under airport union contracts and under a licensed Caffé Vita brand name.

You know you're close to Caffé Vita when you see the SubPop shop Approaching Caffé Vita near Gate C3

Here there are legit baristas and a three-group Synesso machine. They sell baked goods and coffee only here with stand-up kiosk service only — so keep a free hand while lugging your luggage.

They pull shots with a picture-perfect reddish brown tiger-striped crema of solid thickness and mouthfeel. The cup has a decent body and a great balance of some herbal pungency, citric brightness, and heavy body elements. Served in a white Caffé Vita logo Nuova Point cup. The milk-frothing can be a bit dry and airy, but it’s even and good — albeit only available in paper cups.

This is a coffee oasis for any airport in the world. While my intel has it that the Klatch Roasting at LAX can seriously compete for the title (and I have yet to visit), this is arguably the best airport espresso I’ve ever had to date.

Read the review of Caffé Vita in the Seattle-Tacoma International Airport.

What? A full on Synesso and a legitimate barista in an airport?? The Caffé Vita espresso at Sea-Tac airport

The CoffeeRatings.com 2014 Holiday Anti-Gift Guide

Posted by on 04 Dec 2014 | Filed under: Beans, Consumer Trends, Machine, Quality Issues

This is that insufferable time of year where reading any sort of coffee news Web site or blog means dodging an onslaught of “gift ideas for coffee lovers” advertisements feigning to be articles. These cyclical (and cynical) bits of fake journalism are often accompanied by multi-page image galleries requiring you to click through each item — to maximize tedium while inflating Web site engagement metrics and advertising exposure.

So it was with a breath of fresh air this week that I received this article from a great friend in Canada: Gift Guide: Think twice before buying a Keurig coffee maker – The Globe and Mail. The topic was simple and one we’ve long contended: if you’re thinking of buying someone a Keurig machine, here’s why not. And it inspired the subject of today’s post here: the anti-gift guide article, or what not to buy this holiday season for that special coffee lover in your life.

To Keurig or not to Keurig? Canada asks...

Reverend Billy in his natural environmentOK, sure, I’m a fan of Reverend Billy and the Church of Stop Shopping and Buy Nothing Day (aka “#OccupyXmas”). And it seems irresponsible to further stir up the consumer feeding frenzy that inspires maiming and even deaths at Black Friday Wal-Marts just to save $20 on a TV.

But if you’re going to be purchasing holiday gifts anyway, what should you avoid wasting your money on? Well, you’ve come to the right place. With coffee’s Fourth Wavethe gadgetization of coffee — in high gear, today the consumer coffee gear marketplace is flush with stoopid money. So much so that even classic coffee equipment designs — such as the moka pot and the Chemex — are (rightfully) looking to cash in on stacks of some of dat mad cheddar with new premium gadget introductions just in time for the holidays.

So without further ado, let the dishonor roll begin…

  • Any espresso machine priced lower than a Rancilio Silvia + a quality burr grinder
  • Krups: coming to a landfill near youEither spend the $25 on a stovetop moka pot or hold off until you can hit that magical $800+ mark. Everything in-between really just isn’t worth it. All those Krups, Jura, and DeLonghi machines that litter the shelves at Sur La Table are just disappointment bombs ready to explode like IEDs on their hapless new owners. And before you point out that a moka pot technically does not brew espresso, it’s no worse than what you get out of a device made by one of these vacuum cleaner and toaster oven manufacturers.

    If you recall the Island of Misfit Toys from the classic 1964 Rudolph the Red-nosed Reindeer animated Christmas special, I fully believe that there’s an Island of Misfit Coffee Appliances where cheap, dysfunctional, and abandoned espresso machines like these pile up like a Staten Island garbage barge.

    As for simple camping devices like the Handpresso, you may as well drive your car on four donut emergency spare tires. And if you can’t afford the extra $200 for a decent burr grinder, you may as well purchase a Lamborghini mounted on donuts.

  • Coffee travel kits
  • Speaking of coffee and camping, stay away from those custom coffee travel kits. You barely see your friend long enough away from the Xbox in his basement. Like when’s the next time he’s really crossing the Andes Mountains on foot like some sort of airline crash survivor?

    Really?

    Stumptown's coffee travel kit: sleeve tattoos not included

  • Any coffee machine with WeMo or smartphone application controls
  • The latest “Look, there goes Elvis!” technique from the modern coffee machine marketing playbook is to appeal to technophiles through seemingly advanced technology, such as iPhone or Android application controls. Yet we know just from their price tags that whatever WiFi and electronic investments they put into these machines, none of it went to the one thing all coffee brewing equipment must achieve to avoid complete failure: holding an accurate and consistent brewing temperature.

    My app-powered coffeemaker makes coffee taste like ass, but I can share that more easily on Facebook nowYour basic Technivorm can barely pull that much off without any smartphone gimmicks. Thus what you’re really buying is the equivalent of a baby busy box — just designed for easily duped adults who somehow need more excuses to keep staring at their smartphones. And good luck when Apple releases iOS9 next year and you discover you can’t upgrade your coffee machine’s operating system.

    Seriously, if you’re going to buy one of these, just stick a wad of your cash directly into a landfill. The inevitable result will be the same, just that you’ll achieve your goal much sooner and you’ll be much more environmentally friendly in the process.

  • Any brewed coffee maker with a hot plate rather than a carafe
  • This is an oldie, but it still applies today. I know there are a lot of coffee fans whose favorite coffee style or flavor profile is simply “hot”. But since making coffee is cooking, the concept of using a hot plate is essentially the same as putting your meal under a fast food heat lamp. Sure, you might keep the desired serving temperature longer. But you evaporate out many of coffee’s water-soluble flavor components, thus leeching out a lot of its good flavors while concentrating the remaining stale dreck in its place.

    While attending CoffeeCON in SF this year, Kitchen Aid sent me their new “SCAA-approved” Pour Over brewer. The one thing I don’t like about it? Its ridiculous hot plate that I have to work around to avoid.

  • Subscription delivery roasts
  • Australia's Captain Coffee says it's OK to be racist as long as you enjoy freshly delivered coffeeThis is going to be a controversial one, as there are a lot of great roasts to be had by mail these days. But that’s precisely the point.

    There are a lot of new coffee middlemen who operate subscription services. While they ship with regularity so you have the convenience of not having to think about it, most of them pretty much ship whatever inventory they want to unload. It changes from month to month.

    This is fine if you’re a newbie coffee lover and you want every coffee experience to be a new discovery. But playing coffee roulette gets old quickly once you learn more about what you like. With just a couple of clicks on a roaster’s Web site, what you really want is on your doorstep within 48 hours: no subscription required.

    There’s a reason why most people don’t stick with a wine-of-the-month club for a full year.

  • A home coffee roaster
  • This is another controversial one. Because despite identifying the few reasons you should — and the many reasons you should not — roast your own some five years ago here, I’ve been home roasting about every other day for more than a year now. I can’t even remember the last time I purchased retail roasted coffee. After nearly a decade of declining use, a combination of newer equipment, outstanding green lots from Rwanda, and changes in home coffee drinking habits have me in something of a home roasting revival these days.

    That said, I still have to say that it’s a hassle that’s not worth it for most people. It’s even one of the few times I wholly agree with Nick Cho.

    Perhaps your gift recipient loves to make their own kombucha. Though if that’s the case, any suggestions for making flavorful coffee are probably pointless. Who can trust the taste buds of anybody who willingly drinks tea made from soiled diapers?

    The HotTop roaster... most people would rather pay someone else to roast for them

  • Coffee books with recipes
  • We’ve said it before, we’ll say it again. If it needs a recipe, it’s not coffee.

    Would a serious, legit book on wine cram itself with recipes for kir royales and beef bourguignon?

  • Anything off KickStarter (or indiegogo or a dozen other knockoffs)
  • Just as state lotteries are often called a tax on people who can’t do math, I’ve called crowdfunding services like Kickstarter a tax on people who don’t understand business loans or venture investing. If you can’t secure a decent business loan with your brilliant product idea, then throwing it out to the unwashed masses of the Internet for charitable donations doesn’t exactly make it that much more viable.

    On the other hand, maybe you as the inventor could secure the bank loans, and you could establish a business that could support the product well after its first prototypes ship. But why? Especially when you can simply take the money of gullible Internet users with virtually no strings attached.

    Either way, the formula isn’t so attractive on the consumer end of this equation.

  • The Even-Better Home Brewer Technology of the Week
  • I'm inta coffee from my Ratio Eight ... and whatever package you've got to show me, Mother SuperiorThe Wilfa Precision Coffee Maker… the Canadiano… the Ratio Eight … Enter the Dragon… These days an endless parade of “new, revolutionary, and even better!” coffee brewer come-ons bombard home coffee lovers seemingly every other week, suddenly relegating last week’s revolutionary brewer to the Salvation Army donation pile.

    Do you have the disposable income to keep replacing your home setup every other week for the promise of a potential 0.002% quality improvement in your cup? Are you starting a collection of forgotten coffee brewing devices for the Fifteen-Minutes-of-Fame Coffee Trivia History Museum?

    If your answer to both of these questions is “no”, then the $20 Bonmac dripper you’ve been knocking around with for the past several years will continue to do just fine. And it will continue to do so for years to come. If your intended gift recipient is starting from scratch, it’s worth a look at these new gadgets. But just once — and not again for probably many years.


UPDATE: Dec. 11, 2014
A week after writing this, I received a come-on e-mail from a New York PR agency with the headline of “Hot New Travel Press on Kickstarter!” At first I thought someone was just trolling me as a joke…

Trip Report: Seattle Coffee Works (Seattle, WA)

Posted by on 03 Dec 2014 | Filed under: Foreign Brew, Machine, Quality Issues, Roasting, Starbucks

Downtown Seattle is something of an espresso wasteland compared to most other city downtowns, especially around the touristy Pike Place Market. Which is ironic, given that it is the birthplace of the biggest coffee quality movement America has ever experienced (i.e., Starbucks).

However, that’s also part of the problem: independent specialty coffee retailers grew successful because of their craft, attracted investment, attracted expectations of scale and reach, and now many of them have evolved to become corporate coffee giants — which is now what dominates downtown Seattle. This evolution differs from most downtowns where the “corporate” part of the local coffee scene invaded from afar rather than transformed in place.

When Seattle’s coffee quality pioneers turned corporate, I fully believe that their quality has declined with that scale, as the quality bar was lowered each time with every additional 100 jobs they needed to fill and each process automation they had to adopt to meet the demand. (I still contend that the individual barista makes up 50% of the end quality in a retail espresso beverage.) Others might argue that newer independents have simply stepped in, stood on the shoulders of their predecessors, raised the quality bar further, and became the new standard-bearers of their time.

Morning at Pike Place Market down the block from Seattle Coffee Works Morning at Seattle Coffee Works

Porttraits of coffee farmers inside Seattle Coffee Works Before the lights go on in the morning at Seattle Coffee Works, the merchandising shelves guide the way

All of which sets an interesting stage for Seattle Coffee Works — a small company established several years ago by California expats. Their story suggests an arrival amidst Pike Place Market’s coffee scene with big expectations, only to encounter serious disappointment. A long story short, the team eventually opened this location right in the shadow of Pike Place Market as an expression of quality coffee, more direct relationships with farmers (they post photos of farmers on the walls and a “Coffee Manifesto” beneath the front counter/register), and trendier (i.e., post-Seattle-espresso) brew bar offerings from a “Slowbar” that offers Chemex, Hario pour-over, Aeropress, and syphon brewing.

With a Diedrich roaster in back for their on-site roasting, they produce mostly single origin roasts for retail use and retail sale. They offer an outdoor seating patio sectioned off from the sidewalk traffic. Inside it’s a wider but spare space with a bare, darker concrete slab floor, worn wooden tables and chairs, and a rear wooden bench for seating. There are shelves of antique coffee brewing equipment, which is a nice touch, and near their Slowbar there are shelves of merchandising: Aeropress, Baratza grinders, kettles, French presses, etc.

Inside seating, Slowbar, and merchandising inside Seattle Coffee Works Seattle Coffee Works' Slowbar

The day's single origin menu at Seattle Coffee Works Entrance to the roasting facilities behind Seattle Coffee Works

For espresso they offer their “award-winning” Seattle Space blend along with a single origin option from their two-group Synesso. With the Space Blend, rated here, they pull a shot with a very even, non-descript medium brown crema. It’s filled rather high in their Espresso Supply Cremaware demitasses from China.

As a result, the body — like the crema — is a bit thin. It has a pungent flavor with some sharper acidity of apples, some cinnamon, and other spices. It’s a classically redundant Third Wave stereotype espresso lacking much body, richness, or breadth of flavor. Served with sparking water (what the locals call “soda water”) on the side.

I had a surprisingly better shot with their single origin Panama Carmen: richer in flavor depth with more rounded, body-friendly notes. Perhaps the Slowbar is the way to go here — if not the single origin shots. The Space Blend here, despite its claimed awards, tastes a little too much like “California Third Wave” as far as my taste preferences go.

Read the review of Seattle Coffee Works in Seattle.

Seattle Coffee Works Synesso with their Coffee Manifesto The Seattle Coffee Works espresso with the Space Blend

Antique coffeemaking equipment hanging near Seattle Coffee Works' Synesso Seattle Coffee Works single origin Panama Carmen as espresso

Trip Report: Caffe Ladro (Downtown Seattle, Pine St.)

Posted by on 24 Nov 2014 | Filed under: Café Society, Foreign Brew, Roasting, Starbucks

Just when you thought I was ready to fawn over every old school coffeehouse in Seattle, here’s something to keep me honest.

Caffe Ladro has been around in Seattle since 1994, and this downtown spot has been one of their now 14 locations for at least what seems like a decade. It resides in a corner office building with a curved, glass surface. Upstairs from the sidewalk level there is some patio seating among tables and chairs and under parasols in front.

Patio outside Caffe Ladro on Pine St. in downtown Seattle Inside Caffe Ladro on Pine St. in downtown Seattle

I entered on a weekday around 6pm, and it was dead save for a lone employee and a lot of disco music played on the sound system. What a difference a couple of hours makes. Once the regular office workers left the building, what remained was a Nighthawks-inspired scene where the only other patrons seemed to be shady locals who only came in to borrow cigarette lighters and the business phone.

But it would be unfair of me to characterize downtown Seattle after dark as being a little, say, dubious. Three days later I came upon a scene at the BART-level San Francisco Centre Starbucks where a woman, who was clearly out of her mind wearing only one shoe, saddled up to the condiment bar and tried to pour an entire pitcher of the free creamer into her empty 12.5-ounce plastic Coke bottle. I say “tried” because virtually all of the creamer wound up on her hands and on the floor. The poor Starbucks employee could only grab the pitcher from her hand and give one of these before mopping up:

Back to Caffe Ladro: despite the circumstances, the barista was exceptionally friendly. Though note that “ladro” means “thief” in Italian. It’s what you yell as a tourist on the #64 bus in Rome when some scugnizzo makes off with your purse or wallet out the back door. Credit to Caffe Ladro’s closing-hour patrons: I can attest to not leaving anything there unintentionally.

Inside, beneath the large, curved panes of glass overlooking the intersection, there are squat stools along a long, black countertop. In back there’s limited seating among leather chairs. The space has a high-ceilinged, loft-like feel with exposed dark wood on one wall, a darkly painted ceiling and vent ducts overhead, and some large orb-like light fixtures.

Caffe Ladro's La Marzocco The Caffe Ladro espresso - and side of sparkling water, of course

Using a three-group La Marzocco Linea, they pull shots with an even, medium brown crema that’s more typical of newer coffeehouses around the country. The body is a bit thin for its looks, and it tastes of spices, some pungency, some acidity, but a limited amount of sweetness or range in its flavor profile. In that sense, it reminded me of Flywheel Coffee Roasters in SF.

Served in classic black Nuova Point cups with a glass of sparkling water on the side. Signature drinks include the Medici, Gibraltar, and Shakerato. The resulting cup is surprisingly “modern” for the chain’s 1994 pedigree — though they have been roasting their own only since 2011. Note that my use of the word modern here isn’t necessarily a compliment.

Read the review of Caffe Ladro on Pine St. in downtown Seattle.

Trip Report: Monorail Espresso (Seattle)

Posted by on 22 Nov 2014 | Filed under: Café Society, Consumer Trends, Foreign Brew, Quality Issues

For over 8 years here, it’s been no secret that I’ve had to restrain my gag reflex every time some poseur/wannabe starts spouting off about coffee’s Third Wave. Because for every self-congratulatory, self-ordained Third Wave coffee shop that wishes to proclaim, “Oh, what a good boy am I. Look at what I just invented!,” there’s a place like Seattle’s Monorail Espresso that provides ample reason for them to shut up and sit down.

That Monorail even exists is a rubber glove slap across their face. A Pike Place Market, ice-packed, 15-pound sockeye salmon across the face. Monorail has not only been doing it longer than you, but they’ve been doing it before you were even born. And here’s the insult added to your injury: they also still do it better than you.

Monorail Espresso's original cart service in Seattle Historical photo of Monorail Espresso's cart service

As not everyone is aware of America’s early espresso history, this humble but legendary espresso spot started Dec 1, 1980 as Chuck Beek’s espresso cart set up near the Westlake Center beneath the Seattle Center monorail — a 1962 construction for the World’s Fair to shuttle visitors from downtown to the iconic Space Needle in Seattle’s Lower Queen Anne district. Mr. Beek’s idea was to see if he could sell espresso on the streets rather than coffeehouses, making him something of a pioneer of Seattle’s espresso cart revolution of the 1980s.

Today's Monorail Espresso can be missed easilyBy 1997, Monorail Espresso went from a cart service to its current (and relatively permanent) location: a 100-square-foot kiosk that’s today next to a Banana Republic. While it has changed little since then, other than former barista Aimee Peck taking over its ownership, it is a global espresso institution. Seattle locals and global travelers alike come here and celebrate its praises. And they deserve all they can get.

There’s a neon “Caffeine” sign, a chalkboard sidewalk sign advertising the latest specialty drink (e.g., maple latte), and a lot of bike messengers lounging nearby smoking cloves. From a sliding glass window, they’ve been serving espresso for eons made from a custom Monorail Blend produced by the small Whidbey Island roaster, Mukilteo (which has also remained strong-but-small over the eons).

Tourists bring their own demitasses from around the world to leave at this location, and the Monorail baristi often employ some of these mismatched, saucerless demitasses in service if you’re not getting it in paper. (For example, we were served with a Richard Ginori cup.)

Monorail Espresso and their small storefront window Caffeine at Monorail Espresso? Really?

Using a two-group La Marzocco Linea, they pull shots with a splotchy dark and medium brown crema with old-school-quality looks. It has a creamy mouthfeel and has a robust flavor of chocolate, cloves, spice, and a great roundness in its taste profile. This is an espresso of thoughtful quality that’s unfortunately fallen out of vogue fashion among many newer coffee shops. I’d trade all the Sightglasses in SF for just one 100-square-foot Monorail. In downtown Seattle, corporate espresso is arguably the norm save for a wonderful exception such as this.

Served with a glass of sparkling water on the side. Cash only, because you can save that Apple Pay Touch ID for your proctologist.

Read the review of Monorail Espresso in Seattle.

The Monorail Espresso espresso with a side of sparkling water

On Coffee, Wine, the Napa Valley, and CIA Greystone

Posted by on 16 Nov 2014 | Filed under: Foreign Brew, Local Brew, Quality Issues

In addition to my rather obsessive love of coffee and evaluating its various flavors and aromas, I’ve made no secret of my equally fond appreciation of good wine. How much the two are connected — though sometimes at arm’s length — has been a running topic on this blog over the years. That theme repeated itself again when earlier this month I attended a weekend course called Sensory Analysis of Wine at the Culinary Institute of America at Greystone, in Napa Valley’s St. Helena.

Coincidentally, this week’s new episode of the Esquire Network’s The Getaway featured the Napa Valley and was hosted by Twin Peaksdamn fine cup of coffee” legend, the actor and now winemaker Kyle MacLachlan. Here’s a spot where he visits Napa’s Oxbow Public Market with Carissa Mondavi for coffee at Ritual Coffee Roasters:

In the video short, Carissa mentions the aromatic descriptors in coffee that you also find for wine. Which brings us back to the CIA course further up-valley. Located in a beautiful campus built in the 1880s as a co-operative winery (and since handed down from the Christian Brothers on down), it was purchased by the CIA in 1993 for use as their West Coast campus.

Foggy morning driving up the Napa Valley to the CIA at Greystone Hot air balloons rise over the road to the CIA at Greystone

Through the morning fog of St. Helena to CIA at Greystone Arriving at the CIA at Greystone in St. Helena

The course was taught by John Beuchsenstein, a veteran winemaker and wine sensory evaluation expert of some 30 years. Perhaps most notably, he’s a co-author of the Standardized System of Wine Aroma Terminology, also known as the Wine Aroma Wheel. It inspired the familiar SCAA Coffee Flavor Wheel, and John remembers the time when his work influenced the Coffee Flavor Wheel’s creation.

The two-day course was both an intensive lesson on the organic chemistry behind wine aromas, flavors, and defects and a hands-on lab where students tested their skills at learning and detecting these components. Volatile organic compounds such as 4-VG, 4-EP, esters, phenols, and fusel alcohols all represent the sort of chemical cause-and-effect linkages that have been long established for wine. However coffee is only just now getting a handle on similar chemical markers and how they impact the flavors and aromas of coffee.

Main campus at the CIA at Greystone Sensory Analysis of Wine classroom at the CIA at Greystone

John Beuchsenstein teaching Sensory Analysis of Wine at CIA at Greystone Homework assignments in the Sensory Analysis of Wine at CIA at Greystone

The good news for coffee is that the research is coming, but it will take time. As noted in the scientific paper on wine linked above, the wine industry has established standardized “recipes” for creating wine’s fundamental aromas and flavors. These form a foundation for a common sensory wine vocabulary. If you want a model for tobacco, there’s a base wine and an amount of off-the-shelf elements you can use to create that reference sensation, and you can dial it up or down in concentration to train your sensitivity to it.

Another parallel? Dr. Ann C. Noble at UC Davis had been using spider charts to model the sensory analysis of wines well over 30 years ago — something green bean buyers from SweetMaria’s would strongly identify with today. A major departure? Wine just doesn’t have coffee’s temperature-sensitive bands where different aspects of its flavor and aroma profile shift dramatically.

Sweet Maria's Moka Kadir blend evaluated on a tasting card/spider graph Student demonstration kitchens inside the CIA at Greystone and their watery-to-the-point-of-being-homeopathic Equator Estate coffee in Fetco brewers

The Bakery Cafe by Illy at CIA Greystone

Also of note is that the CIA at Greystone is one of the homes of Illy‘s Università del Caffè — a fact that Illy Master Barista, Giorgio Milos, pointed out to me when I ran into him at an Illy Art in the Street event at The NwBlk in the Mission last month. (Do check out his semi-controversial article on the limited praises of pod coffee in last month’s Coffee Talk.)

Courses at the Università del Caffè are infrequent, but the CIA at Greystone has a permanent coffee outlet on exhibit in the form of The Bakery Cafe by Illy. Sure, many culinary students and staff drink watery Equator Estate Coffee from the Fetco brewers in the demonstration kitchens at the CIA. But this bakery/café opened in April 2012 as an outlet for where CIA students could serve lunch, baked goods, and café fare to the general public.

With heavy Illy branding near the De Baun Theater, it’s also next to a CIA counter behind glass walls that serves wine, charcuterie, and chocolate confections. They offer baked bread and cookies, sandwiches, soups, salads, side dishes (good French fries, btw), wines by the glass, and of course — coffee.

The Bakery Cafe by Illy at the CIA at Greystone and its La Cimbali machine Service counter at The Bakery Cafe by Illy

The Bakery Cafe by Illy's espresso on Saturday The Bakery Cafe by Illy's espresso on Sunday

There are multiple indoor tables and chairs with table service (and ordering at the counter) and colorful hanging lights. Using a two-group La Cimbali XP1 chrome beauty behind the counter, fed by the big Illy can-o-beans, the same students pulled shots that varied wildly in the two times we visited for lunch over a weekend course here.

The staff wear “Illy-approved” fashionable shoes with the men sporting skinny ties like wannabe metro Europeans. With their service model carrying drinks to your table when they are ready, this clearly contributes to a lot of the variance. (Coincidentally, Giorgio Milos frequently talks about about the challenges of consistency with table service.)

On Saturday’s class day it had no crema beyond a tinge of cloudiness on the surface of what seemed like drip coffee crossed with a weak hot chocolate. It had a flat flavor with little brightness, a surprisingly decent body, but little to excite beyond that: a stale-seeming shot with no Illy woodiness, etc.: a shot that scored well on some properties but completely failed on others.

Then on Sunday the shot came with a darkly speckled brown crema, a solid aroma, and a warming flavor of mild spices and wood in balance that you come to expect of Illy. Nothing at the quality level of their European cafés (it’s always a much better product there for some reason), but an all-around shot of decent quality. So it’s very hard to tell you what you will get here, other than an erratic performance by students and a seeming lack of quality control intervening. Other than it’s served in Illy logo IPA cups.

Read the review of The Bakery Cafe by Illy in the CIA at Greystone, St. Helena, CA.

Harlem Preacher Claims Starbucks Flavors Coffee with “Semen of Sodomites”

Posted by on 07 Nov 2014 | Filed under: Café Society, Starbucks

How about that for a title?

Living a modern life immersed in so much technological wonder, we are often shocked by those triggers reminding us of how very little we have evolved from the rest of the animal kingdom. Typically these responses originate from our fight-or-flight lower brain in response to threats that we perceive and yet don’t fully understand.

Pastor James David Manning of the ATLAH World Missionary Church in Harlem says if you don't want Ebola, avoid StarbucksNow I’m no fan of ISIS. But last month I was listening to an NPR talk show where investigative reporters from the Wall Street Journal reported — with breathless incredulity, I might add — that ISIS employed people in its ranks to do something so mundane as direct traffic. The journalists acted as if they observed a zombie apocalypse when shockingly some zombies arrived in trucks from Streets & Sanitation to take care of garbage collection.

We get that ISIS is evil incarnate. We also get that the first victim of war is the truth. But it’s as if the Wall Street Journalists were asking where does ISIS find the time — between their overworked schedule of beheading journalists and raping Kurds 24×7 — to take care of directing traffic?

Point is that while it’s important to recognize the threat, and to recognize that psychological warfare may have both its foreign and domestic casualties, is it really better to distort the reality of such threats into the territory of paranoia and cartoon caricatures?

A Sword of God named “Ebola”

Propaganda works both waysWhich brings us to our title subject. We all know the horrible reports of the Ebola virus in West Africa. High mortality rates, impoverished communities ill-equipped to combat the virus, and even superstitions and distrust that has made affected communities physically attack medical aid workers risking their lives to help them. Here in the U.S. there are many reports of people being treated as social lepers just because others believe they’re from Africa. This despite the fact that 56,000 Americans die every year of the flu, but there is only one recorded death from Ebola.

Last week the Benin-born international singer, Angélique Kidjo, publicly spoke (and performed) on the tragedy. She even went so far to say that the paranoid response to Ebola was rooted in racism. But there are plenty of convenient boogeymen that mask the real problem, and that real problem resides in the fear response of all of our lower brain stems ever since the time of our lizard ancestors. Just as this Harlem preacher claims that Starbucks stores are ground zero for spreading Ebola: CONTROVERSIAL VIDEO: Harlem Preacher Claims Starbucks Flavors Coffee with “Semen of Sodomites” « KRON4 – San Francisco Bay Area News.

Now much of the public learned earlier this year that the Starbucks Pumpkin Spice Latte (or PSL, for its religious followers) contains no pumpkin. That news in itself might have started a few new doomsday cults. But to claim Starbucks makes a semen latte?

Not to give any nut job on the planet a bigger platform than they ever deserve. But it’s important that we recognize these responses and remind ourselves of the real motivators behind why these crazy things happen — and why they are said and believed — in uncertain times. Better to arm ourselves with the truth than lizard brain fantasy.

It’s no wonder why some our country’s most vocal religious leaders don’t believe in evolution … they’re still waiting to experience it themselves.

UPDATE: Feb. 7, 2015
If you thought this story was over, think again: VIDEO: Preacher Who Claims Starbucks Put Semen In Coffee Was ‘Tempted’ By Gay Lifestyle | KRON4. This time we learn that said paster himself became tempted by the gay lifestyle while serving in prison. And he adds that Starbucks market-tested their semen lattes.

Trip Report: Pinhole Coffee (Bernal Heights)

Posted by on 29 Oct 2014 | Filed under: Add Milk, Café Society, Local Brew

JoEllen Depakakibo got her start in coffee at the North Side Chicago Intelligentsia mothership before moving to the Bay Area and working for nine years with Blue Bottle Coffee. In Sept. 2014 she opened this coffee shop in an 1890s building that was once a neighborhood butcher shop (curiously enough with Avedano’s butchers nearby).

There is popular bench seating along the front Cortland sidewalk, warm wooden flooring inside, acacia stump stools, a mural by JoEllen’s brother, Joey D, and a wall of colorful stripes by local artist Leah Rosenberg. Older soul tunes filled the space on our visit, which really worked (Otis Redding, Ray Charles, etc.) There aren’t many tables (one large one), but the cozy seating works. And as any Bernal shop does de rigueur, there are dog treats for “guests”.

Entrance to Pinhole Coffee on Cortland Ave. Leah Rosenberg wall inside Pinhole Coffee

They use three different bean sources for various brew types: Verve Streetlevel for espresso, a Linea Caffè Brazil for pour-over, and Blue Bottle in a Fetco for “quick drip” (James Freeman would probably roll his eyes). They also have a rather unique brew bar setup, employing a handmade copper kettle and cherrywood drip bar as part of their collaboration with Toronto-based Monarch Methods.

Using a 1989 two-group La Marzocco Linea that JoEllen first used at Blue Bottle (since refinished), they pull shots of Streetlevel with a mottled even and lighter brown crema. It’s potent and short — barely two sips — but elegant, bold, and quite a pleasant blend of herbal pungency, some spice, and an edge of fruitiness. Served in custom ceramics with sparkling water on the side.

The Pinhole Coffee refurbed 1989 La Marzocco Linea The Pinhole Coffee espresso

They also offer a Chemex for two ($8), a very-Brooklyn kiduccino (made with cinnamon, $2), and something she calls a piccolo ($3). The piccolo is not inspired so much by its size (nor Sammy Piccolo of Canadian barista fame), but more by JoEllen’s Piccolo Plumbing landlord. It’s a short shot with more milk than a macchiato (served as a 1:1 ratio) served in a logo glass, modeled after the Intelligentsia mothership’s since-vanished cortado. (It is still a bit milky for our tastes.)

All that aside, one of the best things about this place is that they are truly trying to be an integrated neighborhood café. This ain’t no fly-by-night pop-up.

Read the review of Pinhole Coffee in Bernal Heights.

View of the house drink menu inside Pinhole Coffee The Pinhole Coffee piccolo


UPDATE: October 31, 2014
Curiously enough, today Australia’s GoodFood posted an article about the piccolo latte as a Sydney invention and something suggestively close to the cortado as well: Good Food – Mugshot: The Piccolo latte. But here the ration of espresso to milk is stated as 3:5, not 1:1, so it’s even milkier.

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