The Espresso Vein

The Espresso Vein is Relocating.

2011-10-25T09:28:00.000-05:00

The Espresso Vein is moving to a Wordpress site! You can find further posts at www.theespressovein.wordpress.com. I decided to move the blog over there because Wordpress has more options and a more professional appearance. See you over there!

Photos of my Coffee Life

2011-10-05T20:37:00.001-05:00

Not much by way of text needed here. The little boy is my son, Levi. The three coffees are Java, Kenya, and El Salvador- all of which I roasted. I'm just getting you caught up on my life with coffee, spanning the last couple of months. Enjoy.

Alive and Well

2011-09-19T20:41:00.001-05:00

I know, you thought I had died. Well, I haven't died and frankly, I'm a little offended you didn't even consider calling to console my assumed widow. Joking aside, I've made quite a few changes to my life since my last post.

I'm in Cincinnati now, working for the first specialty coffee shop to open in the city, Rohs Street Cafe. It's fun, but really only a hobby on the side. I'm attending Cincinnati Christian University working on earning a Masters of Divinity (MDiv, an all-purpose ministry degree, which I am chronicling at www.mdivhighlights.wordpress.com). In addition, I'm working to plant a new church near the city called Sunset Christian Church. In case you're interested, the church's website is sunsetchristIanchurch.org. So, yeah, I've been busy with a couple of things for the last couple of months, sorry for neglecting you.

Here's a quick pic of my current home coffee bar setup below...

I hope I can keep up a little better with coffee posts than I have, but no guarantees. If you like, you can keep tabs on photos related to my coffee passion on my instagram page, just search for "baristapreacher".

I'll post again soon, God willing.

Ignoring the Obvious

2011-03-29T09:11:00.000-05:00

I should have known this. Starbucks sells its coffee everywhere- seriously, this stuff has infiltrated just about every settlement in America (and is working abroad) with over 20K people. Retail stores line our interstates and fill our bookstores. Starbucks will even sell their coffee through stores that are not Starbucks (another obvious statement). The three local HyVees (regional grocery store), Patricia's (local grocer), three Walmarts, and numerous no-name coffee stops all sell this larger-than-life "specialty" coffee brand. Brand is exactly what it is.

By force of brand, Starbucks has produced an instant coffee called "Via," which is touted as being exactly the same as Starbucks' whole bean flagship product.

Can this claim even possibly be true? Well, no.

After reading the Coffee Review's article regarding Via, I felt compelled to forward the information; I felt the need to share one point in particular. It is not often that I read something about the coffee industry that is simply brand new to me. When discussing large companies and their practices in marketing, the phenomenon of finding something new is even more rare. Today it has happened while reading the Coffee Review's article:

Unfortunately, [none of Starbucks' touted instant-coffee] innovation appeared to help much in significantly differentiating the Starbucks VIA products from the best of the competing instants... these Starbucks offerings and the instant VIA versions is, of course, plainly mistaken.

This claim must be a great if secret embarrassment for many of the dedicated coffee professionals at Starbucks. Perhaps the marketing people put something in Howard Schultz’s drink. Naturally we purchased whole-bean versions of the Starbucks Colombia and Italian Roast and tested them against the VIA versions. Whole bean Colombia 84; VIA Colombia 78. Whole bean Italian Roast 80, VIA Italian Roast 68. Ratings aside, the blunt sensory differences between the VIA instants and their whole-bean counterparts were inescapable. We used supermarket versions of the whole bean Colombia and Italian Roast for our comparisons, by the way. Coffees sold at Starbucks stores are usually produced from higher quality green beans and could stand out even more dramatically compared to their VIA counterparts. (my emphasis added)

It was this last line that really took me aback. I should have known this! Of course the best coffees are reserved from Starbucks' own stores! This, if noticed by the average consumer, would drive the buyer directly to the retail outlet to buy their coffee, which in turn, would provide Starbucks Corp. with a greater slice of the profits. This is because when Starbucks sells its coffee bulk to grocers and the like, they must sell at wholesale discount- this allows for the middle-man company to profit in selling the outside product. Duh!

What I think is the saddest part of this story is that over the years, I have not been able to distinguish the "good" Starbucks coffee via its retail stores from the "less-good" Starbucks coffee via third-party outlets. Again, the statement that even the best of Starbucks is usually mediocre is obvious.

It seems like I rant and bash Starbucks quite a bit. I do. It is important to point out the beginning of the Coffee Review's article:

Snobs are people who make judgments for non-intrinsic reasons. Like brands for example (Starbucks is great, Starbucks sucks), or market ideologies (corporate coffee is bad, coffee from tiny stores with a roaster in the back are good), or on the basis of various other untested assumptions. We try to be anti-snob at Coffee Review by tasting coffees blind and honestly reporting on our findings, even when the findings run counter to assumptions among some of our readers or preferences of long-time drinkers of certain kinds of coffee. We may not be right, of course, because last I checked there is no god certifying cupping results, but we’re honest and try to be transparent.

I like this point of view. Honestly, I just have not had a cup of coffee from Starbucks that has been any good. Seriously, I cannot point to a time when I have been truly pleased. This is why I have an intrinsic disdain for their coffee. The ball is in their court, I suppose.

Lord, help me. Deliver me from snobbish behavior and mindsets, not just in regard to coffee, but in all areas of my life. Help me to be all things to all men so that I might save some. Keep my head deflated and on straight.

Another "I told me so" Moment

2011-03-19T00:38:00.001-05:00

I called it again. Crap retail coffee prices soared this week. Giant roasters like Maxwell House, Folgers, Nescafe, and the like are feeling the pressure of increased coffee prices lately, and their retail prices exhibit this inflammation. Take this excerpt from Reuters for example:

(Reuters) - Kraft Foods (KFT.N) said on Thursday it upped the U.S. prices for many of its coffees this week, raising Maxwell House by 22 percent, the biggest of four hikes in the past year as roasters face soaring markets.

The increase follows a February hike of 10 percent by rival J.M. Smucker Co (SJM.N), which owns Folgers, and will test consumers' willingness to pay ever-higher prices for their java.

Kraft has raised prices by roughly 56 percent since May 2010.

Retail price increases can help lift futures as sellers believe companies will be willing to pay higher rates. However, many in the coffee industry do not expect price gains to affect demand as the popular drink is still considered an affordable luxury, equating to an increase of mere cents per cup.

Kraft's latest price hikes took effect on Wednesday and came after arabica coffee futures fell from a 34-year high this month.

I really should take my own advice every now and then. Maybe buy some stock and sell it high before the next ridiculously large price increase for nasty coffee? How much more is the American populace going to tolerate before they begin to experiment with specialty grade coffee priced (by now) only marginally higher than the ugly stuff?

Abandon that junk. Make the switch to decent brews. Check the side bar "The Best I've Had" for some places to start looking for better coffee. Want to know how much my coffee shop has raised it's prices since October 2010? Zero. I'll be back soon to talk more.

Not any more... even the cruddy stuff.

Lord, thank You for the kick in the pants every so often. Obvious signs help. Keep my head deflated and on straight.

33 Coffees

2011-03-05T13:14:00.000-06:00

What a fantastic idea! I've been using much less efficient methods of tracking my coffee consumption for years; I've used spiral notebooks, my iPhone, computer note-taking program, this blog, etc, etc, etc. Nothing has really worked effectively. 33 Coffees may have the answer for me.

Keeping track of coffees we consume is a very simple idea, but has many varied applications. We can see what we think we like to drink and what we actually do like. We can see where we buy our coffee, how much we buy, and what preparation methods we like to use. Tracking our consumption can show us what time of the day we drink coffee. Taking detailed not of harvest date, roast date, varietal, country, region, and farm will make us much sharper tasters. It can also provide a handy format for keeping cupping forms on us at nearly all times.

I was turned onto this little booklet by cleanhotdry.com, who is affiliated with Crema Coffee Bar. Very solid product at only $4 a pop. If you worried about shipping, it's about $2 extra. I highly recommend this product for any coffee lover drinking hand-crafted beverages or multiple varieties of coffee a week (or if you know someone like this... it's a great cheap gift option).

Lord, thank You for curiosity and the inherent desire to know. Keep this alive in me for many years to come. Keep me humble and interested in Your will in my life.

It's a Roaster's Life

2011-02-13T09:47:00.001-06:00

Maybe you have and maybe you have not heard that coffee prices are soaring. They are. Mucho dinero is being paid for specialty grade coffee nowadays. In many cases, specialty roasters have absorbed the price increase to protect their customers. At the current rate of increase though, roasters will have to let some cost pass to you, the consumer, in the near future.

Prices for Fair Trade certified coffees have a base floor at $1.31 per pound. Today's market price for "c grade" (coffee that is high enough quality to be considered specialty) $2.5225 per pound. Wow. Here's a chart on coffee's price flux over the past year:

For Hasbean, the coffee pinch has caused a need to explain to its customers:

So a scenario today the market is at 2.54 (which at time of writing it is). I want to buy a contact for coffee today then I will pay 2.54. But should I want to protect myself against what I think its a rising market I can buy coffee for a premium to the market, for this case we will say 7 cents, that will cover the costs of insurance and keeping it in the warehouse so paying $2.61.

If the market drops I get left with coffee contract costing 2.61, but have protected themselves against swings so can offer a stable price to customers. But should the market rise, I can either use that contract still or sell it and make a profit.

The specifics for fluctuating coffee prices can be found on CNN's Money Watch. Most of us aren't coffee roasters, at least not commercially. We don't track coffee's price by the pound. We can, however notice price increases every 2 weeks-month, or however often we return to the coffee aisle at the grocery store. My argument for buying specialty right now is found in an unlikely place:

The ripple effect: As retailers start paying more, the coffee you drop into your shopping cart may very soon start costing you more at the register.
Supermarket chain Publix said it has left some coffee prices unchanged to remain competitive. But the grocer has boosted prices on some brands, including a container of Folgers Classic Aroma Coffee, which used to cost $8.99 and is now being sold for $9.99.
One bright spot: While you may be paying more at the grocery store, your daily cup of joe at the corner coffee shop may be spared because pricing decisions are made by each shop individually.

So, in this [coffee] tight economy, you may just be better of buying premium beans. The cheap stuff is getting pricier anyway. Lord, thank You for the interconnectedness of life and people. It's an amazing thing to see just how significant other people's lives are to our own. I pray we take this reality to heart and live it out daily, placing others at the front, since their lives are integral to ours. Keep me head deflated and on straight.

What Goes Up...

2011-01-31T18:20:00.001-06:00

As the price of specialty coffee rises and hovers around $2.40 per pound, some coffee consumers tighten their belts... or perhaps more fittingly, shrink their morning consumption. Bloomberg's latest report on the subject was enlightening:

Coffee rose to the highest price since 1997 in New York and reached a 28-month high in London on signs that supplies will fail to keep up with demand.

“The market expects a reduced mid-crop in Colombia due to rain in 2010, and now rainstorms in Brazil that may impact production are being focused on,” said Keith Flury, an analyst with Rabobank in London. “With outlook tight, any potential reduction in the harvest is likely to result in notable price movements, and the increases in the last couple of sessions reflect this.”

This sort of rise and fall of production, and correspondingly, of prices, is perfectly natural and expected. There are those out there who blow their "climate change" whistles too loudly and proclaim that our precious morning brew is in imminent danger, citing rainier seasons in producing countries as proof. Reality check: it rains heavier some years than others. Just like everything else in this fickle world, coffee production changes frequently.

In times like these, many feel that preparing for the lean seasons during times of bounty would help mitigate high prices in times of shortage- like the epic Biblical tale of Joseph in Egypt storing up grain. I doubt they're suggesting we somehow store up green coffee seeds for 7+ years. They say, would it not make more sense to create a system within the Intercontinental Exchange (ICE) that buffered the price? Set the price of coffee at a reasonable level for stable buying and selling. In bountiful years, the regulated price would be overly kind to the farmers, since high production brings with it increased supply, and normally, lower prices due to lower demand pressure. In lean years, the regulated price would protect buyers from painfully high purchase prices- almost the level we are achieving now. Regulated prices would also keep speculators out of the market, and therefore make coffee only about the growers, roasters, and consumers. Sounds good, right?

Nope. Won't work. Here's the rub: When a farmer works his butt off and grows a truly fantastic crop, he should be rewarded with a fantastic price for his beans. Organizations like Cup of Excellence exist solely to determine the best coffees from each origin in each season. This reward system, paying more for better coffee, is the only way to motivate a farmer to produce better crops. Think about it, if you were to get paid the exact same amount every year for every pound of coffee you produce, would you not produce more and sacrifice quality to obtain higher production? The whole system is idealist and unrealistic.

Instead, times of bountiful production that leave farmers underpaid (nobody delights in poverty-level pricing, thus enters Fair Trade pricing) are buffeted by times like the present- those of lean harvests and record-setting prices. As a reference, the TransFairUS base price for coffee is $1.26 per pound. Coffee has been hovering around $2.50 for a while now as is described here by Bloomberg:

Arabica coffee for March delivery advanced 5.35 cents, or 2.2 percent, to $2.5035 a pound at 8:24 a.m. on ICE Futures U.S. in New York after reaching $2.5075, the highest level since June 1997. Robusta coffee for March delivery climbed $58, or 2.7 percent, to $2,187 a metric ton on NYSE Liffe in London after touching $2,204, the highest price since Sept. 25, 2008.

Though there are some unsavory elements to the system, such as speculators that in large part, merely drive prices for purchasers upward, the system is inherently logical and realistic. The plight of farmers is not easy, and I think through organizations like TransFair and through direct trade relationships that some roasters make with farmers (paying higher than market price for higher than average quality beans), the living standard for coffee farmers can increase.

Recently, Kenya's government bailed out some of its coffee farmers from massive debts. "Co-operatives minister Joseph Nyaga says cabinet has agreed to waive the debt which has continued to bog down coffee farmers in the country in order to give them a fresh lease of life." This news combined with the fact that "The $2.50 area seems to be a level where people are willing to take a little profit" and sell, Kenyan growers should see a pretty profit coming their way to get this new life rolling.

I think the life lesson here is that when times are good, we should enjoy it, but be saving for the tough times to come- because they will. Prices are high now, but they'll return and probably sooner rather than later. After all, what goes up, must come down.

Lord, thank You for change. A static and unchanging life would be boring. Help us to enjoy the changes, knowing You will be there with us all the while. Keep my head deflated and on straight.

Use it or Lose it?

2011-01-22T09:30:00.000-06:00

I've noticed that when it comes to fine skills, if you do not use them, you will soon lose them. This principle definitely translates to the preparation of great coffees, too.

A year ago, when I stopped working as a barista at Kaldi's Coffee Roasters, I began work on starting a new coffee shop on the University of Missouri's campus in Columbia, Missouri. After nine months of footwork and ground-breaking, Vida Coffee Co was born. This endeavor created in me many new skills through experiences I had not had prior.

When Vida opened at the beginning of the 2010-2011 school year in August, I took the position of Head Trainer and coffee orderer (Vida is supplied by Northwest Coffee Roasters in Saint Louis). I got back behind the bar for the first time in a year. I expected to pick up a portafilter, grind, dose, and tamp just like I had used to do. I thought unconciously, "I know how to grind perfectly, dose precisely 19-20 grams of espresso (for a double shot pull), and tamp at exactly 20 pounds body weight." These are all actions essential to pulling great shots of espresso- and this is all before you even have any water meet the ground coffee! I had assumed that since I had been able to do these actions hundreds of times, identically, and without fail, thanks to Kaldi's impressive training methods, I would be able to recall this same training a year later. I was wrong.

Not only was it surprisingly difficult to replicate what I had used to be able to do easily, I could not perform other tasks that I had always considered simple- such as steaming milk or manual pouring the correct amounts of water into a Chemex Drip Coffee Carafe - 6 Cup. You would think that the lesson would have become clear then- if you do not use your skill, you will lose it- even in specialty coffee preparation.

On Tuesday, I received a new popcorn popper in the mail for roasting coffee at home. The last one I bought was super-charged or something. It took good grean means and burnt them into charcoal, or worse, Italian roast, in two minutes flat. My replacement works better. The problem with insanely fast roast times is that the beans do not have a chance to roast thoroughly all the way through. They become "tipped" and undrinkable.

So, with my new roaster, I felt invincible again. I roasted a practice batch of machine-harvested Brazilian coffee to make sure that the popper performed. Since it did, I switched to my favorite coffee of all time, Organic Honduras Marcala. I picked it up through Sweet Maria's. I had about a pound and a half left from September- right on the edge of it's lifetime- so, I roasted what was left.

It is significantly less-amazing. The beans looked a bit yellower than they had a few months ago, so I chalked that up to their added age. I began the roasting process and noticed at once that the beans were not behaving in the same way as they had previous. First crack almost never came. Months ago, first crack came at about 3 minutes in, then second at around 4 minutes and 15 seconds. I used to stop the roast at 3'55". This round had to last clear into 6 minutes. Even then, the coffee looked under-roasted. And let me tell you, it definitely tastes like it too! It was terribly astringent through my chemex. After another two days of aging, I tried it through my mokka pot. It was a bit better, but not dramatically. This morning, as a last ditch attempt, I brewed the Marcala through the French Press- my least favorite method. It worked the best yet, salvageable. "Salvageable" is not what I want what was my favorite coffee EVER to measure up to. Embarrassing.

Honestly, I think that the age of the coffee had something to do with the outcome. The change in popper could play a part in the slew of variables as well. Nevertheless, I feel that my two months out of the roasting game bore negative effects on the product as well. So, again, if you fail to use your fine skills, you could very well lose them. Fear not though, I have worked through my "roasters-block" and produced a very nice Tanzanian coffee, again, sourced through Sweet Maria's.

A great program idea that many specialty roasters are starting up is coffee education events. These are short tutorials or brewing exposes for both their baristas and interested customers. The Roasterie in Kansas City and Kaldi's in St. Louis held similar events just last night. Here's a graphic for Kaldi's event:

And The Roasterie's event:

I encourage you to attend events like these if you wish to develop and maintain a strong skill of tasting and/or preparing specialty coffee yourself. If you're in Columbia, stop by Vida Coffee Co, or give me a call and we'll do something similar.

Lord, thank You for the ability to learn, especially from our mistakes. Please help me to learn more every day and sharpen my skill to use it, somehow, for Your glory. Keep my head deflated and on straight.

My Body is Just a Filter

2011-01-16T19:49:00.001-06:00

I don't usually do this, but the perfection of what I have run across causes me to act outside of the norm. I searched for "coffee comics" and came up with a lot of not very funny crap, with a few exceptions. There was one that stuck out in particular, though. This comic isn't necessarily hilarious, but fits me perfectly. I AM this comic strip. I do not know what other stuff this particular writer has, but this comic stands alone. Enjoy:

There were a few other decent ones out there:

And so that you haven't looked through this entire post without some tidbit of meaningful prose, here's this last image... Since it is somewhat intelligent, it isn't a comic, sorry.

Lord, thank You for humor and art. I pray You bless baristas with both. Keep my head deflated and on straight.

My Review of Ethiopia Koke Yirgacheffe

2011-01-12T18:46:00.002-06:00

I decided it was time for a good, old-fashioned coffee review. It just so happens that Kaldi's Coffee Roasters recently had a new coffee reviewed at the Coffee Review. Being that I am a verified reviewer for the CR, I targeted it as well. If you're close the the St. Louis area (or a city in Missouri for that matter), find one of their cafes and check this coffee out. Enjoy.

Originally submitted at Coffee Review

An Ideal Yirgacheffe

By The Espresso Vein from Columbia, MO on 1/12/2011

Pros: Thick body, Attractive aftertaste, clean, Balanced Acidity, Roasted nut palate aroma
Cons: Not best total immersion, A tad too dark
Best Uses: Chemex, V60

After trying this coffee French Pressed, Chemexed, through a V60, and AeroPressed, I concluded that this coffee performs the best when contact with water is the most limited- the V60's product was what I described in my review. The Koke brewed through the Chemex was also good, but not quite as good as the V60- the body in the V60 was a little heavier than the Chemex, more like a nice whole milk rather than 2%. The heavier body added an unusual complexity to the Koke that I noticed and missed in the Chemex. The French Press produced an ugly, astringent cup. The AeroPress did not produce a desirable aftertaste with this coffee- it left me thinking that I didn't really NEED another sip. Overall though, with pour-overs, this was a very good cup. I agree with the rating.

(legalese)

Missions & Coffeevangelism, Unite!

2011-01-08T20:23:00.000-06:00

My AeroPress and Hario Mini Mill performed well! I took them with me to Villa Union, Coahuila, Mexico for the last 6 days. I had no idea if I would be able to even make coffee on this year's Mizzou Christian Campus House mission trip. I had weaned myself completely off of coffee in preparation- I wanted to be of some use while there if pure water/ means for boiling were not available. When we arrived, I saw a mountain of purified water stacked against a small cinder-block shed awaiting us; necessito numero uno, el checko. The next miracle appeared shortly thereafter. I saw a fully functional propane powered stove WITH a small pot in the sleeping quarters (hallelujah). Ten minutes into our week-long mission, I knew large-scale success was inevitable- Where there is coffee (and the Lord), there is a way.

Every morning I busted out my AeroPress at 7am, and ground my Costa Rican coffee, from the Helsar de Zarcero farm, from Kaldi's Coffee Roasters. I became known as "Hombre del Cafe," the "Coffee Man." The ladies from the church there at the Villa Union Iglesia de Cristo asked me to prepare a cup for them on the last day, which was a big honor (they thought the coffee was "muy fuerte" or "very strong" and tasted divine).

During the 25 (or so) hour drive back to Columbia, Missouri, we stopped at several gas stations and McDonald's restaurants. As one of the few drivers on this expedition, I thought staying awake was a priority; staying alert was not a job for something as insignificant as gas station or fast food coffee. Around 6:30 this morning, I asked the gas station attendants at one Oklahoma truck stop if I could simply use a styrofoam cup and hot water to make my own coffee. They told me it'd cost 49 cents. This was a rip-off, but a sale nonetheless. Around 10am, I bought a number two at Mickey D's on the Kansas Turnpike, near the godforsaken cesspool known as Lawrence, Kansas. Instead of taking the standard 'coffee' with the meal, I opted for a different beverage- no, not the $1.30 extra charge orange juice either. Rather, I asked for hot water. I whipped out the grinder and AeroPress again and made my own brew right then and there at the soda fountain counter. I caused a scene at both locations, but specialty coffee can do that sometimes. I'm sure most thought I was acting out a bit, being a tad dramatic, and overly zealous about coffee. I see it differently.

I am committed deeply to very few things. My faith, my family, my employer(s), and great coffee. I was on a mission trip of two kinds: Christian service and charity as well as Coffeevangelism. I would like to think I effectively practiced both on that trip, and hope to continue the practice daily hereafter.

I'm bummed I didn't take any pictures now that I'm blogging about it, but I'm more of a man of action, rather than detailed notation. Surely somebody on Facebook took a picture at some point. If so, I'll link to it.

Traveling? Get yourself a Hario Mini Mill Hand Grinder as well as an AeroPress. While you're at it, think about buying some solid coffee to take with you. There are many great specialty roasters out there (check the right side of my page if you don't know where to get started). Personally, if I had been able to roast my own (I couldn't since the last popper I bought was a dud) coffee, I would have.

This mission trip wasn't my first with coffee and I hope it isn't my last either. Coffee seems to be a cross-cultural bonding mechanism that nearly everyone can appreciate. It certainly gave me an inroad with the people we were serving in Villa Union. I think that most people who work in coffee would second my experiences- coffee unites.

Lord, thank You for the safe and successful journey to Villa Union. I pray the church there can fill the new sanctuary we build as well as use the baptistry that is now in place. Also Lord, I thank You for creating such an awesome drink that assists in the process of meeting people as well as keeping travelers safely alert (if not in need of more restroom breaks). Keep my head deflated and on straight.

A Coffee Christmas

2010-12-31T15:03:00.003-06:00

What I expected, happened. I was blessed with a shower of coffee-related goodness over the Holy Days ("holidays"). Holidays are risky though, since 99% of people bestowing these blessings have zero-negative zero coffee knowledge. The things I'm interested in aren't the run of the mill, ground coffee, flat-bottom filters, or generic coffee mugs. I'm interested in special coffee supplies and goodies. I try not to cheat, you know, tip them off too much, but the danger is often too high to leave the choosing to them- so I hinted. I am SO happy I did.

I had already accumulated 7 different brewing methods, so even if my family and friends did happen to get on the right track, odds are I'd have the item already. So, when my mom asked what I wanted this year, I didn't pull any punches- I straight up sent her links to the items on Amazon.com... and yes, I admit, that's a little more than hinting.

Very nice

First, I received an awesome Bialetti Moka Pot. This contraption uses steam pressure to force 200 degree water at about 2-3 bars of pressure through semi-course coffee grounds, producing a very stout cup. If performed correctly, the coffee produced will have a body similar to a french pressed coffee, but a taste like that of an Aeropressed coffee. Not sure what those are? Check my blog history or search for those terms in the search bar a the top of the page. Now that I have the six-cup version of the moka pot, I'd recommend a larger one, especially if you've got to share with someone else regularly. My wife is ALWAYS needing a cup of her own... mooch! Here's a video of the moka pot, though some of the preparation techniques are a little shabby and are not necessarily recommended. I'll have to post a how-to later. If you need know-how right away, check brewmethods.com, as usual.

Truly, a decent gift nonetheless

Okay, so that was bar far, the biggest gift. I've already posted about the two coffee mugs I received- they were not run of the mill mugs either, these were very personal and much appreciated. From my younger brother-in-law, I received a surprisingly fitting single-cup brewer with travel mug. Before you get too excited, these were Melitta brand- the bane of specialty coffee filters' existence. Of course, he did not know this, so this gift was remarkably thoughtful and appropriate. My wife received one as well. I did try to use it while he was there, but I cannot get over the intense PAPER taste that the contraption leaves on my coffee. I was using a nice Kona blend from The Roasterie in Kansas City, where my older brother-in-law is working as a barista- this coffee being his gift. So, even with a fantastic coffee in use, the brew still tasted like a newspaper took a whiz in it. I DO NOT recommend

Paper-tasting coffee filters

Melitta filters for uber-specialty coffee peoples. Instead, use Chemex Unbleached Square Coffee Filter or Hario Coffee White Paper Filters Size 02 for V60 Brewer, 100 Count for similar single-cup brewers. These filters have been treated especially for coffee brewing and do not leave that awful God-forsaken paper taste in you mouth when used. Of course, rinse your filters with a dose of hot water before inserting the coffee, no matter what type you're using. Notice though, I said these Melitta products were not a good choice for the uber-coffee nerds in your life- not a bad choice for everyone. Melitta stuff is sold EVERYWHERE. It's cheaper and simple to use. Therefore, it can be a great introduction to specialty coffee for those just getting into it. That's why we regifted these to others in our family that have already told us they have used them and enjoy it.

Lastly, I received an unaffiliated Visa gift card from my wife's grandmother this year. With it, I purchased the Hario "Mini-Mill Slim." This is a great hand grinder. I had my doubts due to its size, but it really has performed. I am planning on taking it with me on my trip to Mexico. This thing is truly tiny. It's about 7 inches tall total. The handle is removable and the grind setting is highly adjustable. Here's the kicker- it has no English included in the directions. This means that guys who had planned on ignoring the directions out of manly spite are now forced to figure it out due to lack of available information. Their wives must sit idly-by and watch them scrunch up their noses and match their wit and brawn against this tiny grinder's fairly confusing grind settings.

The grinder has something like a wing-nut under the black upper portion that is screwed right and left to fine-up or coarsen the grounds. The range available was shockingly varied. I achieved something as course as basically halving the beans, to a powdered sugar Turkish grind. Be warned though, grinding takes time and energy. Don't get me wrong- I've very pleased with it.

I also purchased yet another popcorn popper for my home roasting, but for some crazy reason, the popper roasts the coffee SUPER FAST! It's completely unusable. All I achieve is an Italian roast in two minutes flat (basically charcoal). It's not even a decent charcoal either, the beans are tipped so that the inside of the coffee is barely roasted at all. What a waste. I don't even like popcorn. I have weaned myself off of coffee for my trip to Mexico, where suitable pure water may not be available. I am certain that I am being punished with that dud roaster for my disloyalty- the coffee gods are jealous and will not be mocked.

With that, Lord, I thank You that You are just and merciful- far more-so than the "coffee gods" I've cooked up. I pray You would protect me as I go to Mexico this next week. it's not the safest place to be at the moment, but then again, neither was Judea/Palestine when You came to earth... or now for that matter. Keep my head deflated and on straight.

Just dreadful.

Post Script:

I also received a packet of Nescafe instant coffee. This "gift" did not even warrant being included on the actual "A Coffee Christmas" post. Icky.

Coffee Capstone Completed

2010-12-21T08:29:00.000-06:00

My History degree has been completed at Mizzou! Easily one of the most difficult experiences of my life, not because history is somehow arduous for me, but because the assigned work combined with other assigned work, plus my LIFE, really made for a strenuous ending to the degree program. One element of the capstone project that made it more bearable though was that I had the opportunity to choose what topic I wanted to research within the subject assigned. The professor who acted as my slave driver for my project was very encouraging- and as you may have guessed, quite demanding.

A neighborhood in London with a particularly high concentration of coffee houses. Read the paper for more information!

"The British Coffee House: 'Penny University' or 'Seminary of Sedition'?" was finally completed after consuming around 300 hours of my life- that's around 13 days. This paper turned out to be long enough to qualify for "Honors Thesis" status, but since I did not apply for this recognition before I started, you cannot apply retroactively. So, it's merely a REALLY long "regular" thesis on a fascinating time in coffee's history. I'm going to post the paper here for you to read and enjoy. I promise the read is worth it, but I know few of you will try to digest the 40 thick pages of coffee enlightenment. For those of you who are really interested, the bibliography will be very useful for you. Most of the texts referenced there are WAY to dense for the average reader, not to mention outdated, but there are a few good ones for introduction: Uncommon Grounds by Mark Pendergast as well as The Coffee House by Markman Ellis.

A hotly debated claim...

Here's a crude representation of the text on Google Docs: "The British Coffee House"

In case you're interested in the other massive paper for the semester: "Christianity Reduced"

I have a feeling that, like last year, Christmas gifts will be dominated by a coffee theme, both incoming and outgoing. I'll post on this soon.

Lord, thank You for Your Son, begotten, and not made, of the same substance with the Father, mutually eminating the Holy Spirit who shares Your divinity in the same way. You sacrificed for me, with no gain to be had Yourself. I pray that would be a template for my own life. Keep my head deflated and on straight. Here we go.

Coffee Stout

2010-12-04T19:37:00.000-06:00

Probably the single tastiest beer I have ever had. I'll give you one guess why...

The Oatmeal Stout was a fantastic beer on its own, but now that it has been paired up with Espresso 700 from Kaldi's, Schlafly really looks to be going places. What a great idea!

Why aren't more brewers doing this? From what I can tell, this is a beer perfectly crafted for the professional barista. Most baristas I know really love beer, especially stouts- probably because they have so much in common with coffee, as far a taste profiles go. I'll be looking for more of this soon. Schlafly has some truly great seasonal beers- very inventive. Their regular beers are alright too. Kaldi's also has some great seasonal coffees products, a couple worth mentioning in particular: Fair Trade Rwanda COOPAC and Costa Rica Helsar de Zarcero are both sublime. But, relevant to this post in particular, Espresso 700, which often-times gets overshadowed by its flashier cousins, the single-origin rock stars mentioned above. Want to treat yourself this Christmas season? Have yourself a merry little 6 pack of Schlafly Coffee Stout and pound of Kaldi's Coffee.

Lord, thank You for such great flavor experiences. I pray for more of the same. Keep my head deflated and on straight. Here we go.

cleanhotdry: Roasting

2010-11-29T10:39:00.000-06:00

This is such a beautiful video on roasting, I felt compelled to repost this here. You will enjoy this video.

Roasting from John Giannakos on Vimeo.

Everything from cleanhotdry is always really well done. Some opinions expressed there are a bit different than mine, but I have never seen a blog with better presentation.

Lord, thank You for beauty and the ability to appreciate it. Keep my head deflated and on straight. Here we go.

Cupping Burundi Kayanza Bwayi

2010-11-12T18:04:00.002-06:00

A Preview

It was about time that I cupped this fantastic coffee. But, if I was going to cup it, I might as well do a bit of investigative sampling at the same time. So, I roasted this same varietal four different ways, do different roast levels: Full City @ 4'25", City+ @ 4', City @3'45", and City- @ 3'30". Pictures can be found on my Facebook page. I apologize for not posting the pictures here, but if you have terrible internet speed you feel my pain and share my burden.

What's to come:

A first for me, both for roasting and tasting. India's seem to be very rare.

This is another first. Tanzania's are almost always sold as pea-berry, but there is no reason that a "flat-bean" cannot be equally exceptional. This ought to be a great learning experience.

A solid varietal here. There are very few ways to lose with this coffee. This will be a sure thing in the midst of the other two "exotic" coffees.

For those of you waiting for my capstone paper in the History department of the University of Missouri, I'll be posting that in the next month. Its title: The 17th Century British Coffee-House: "Penny Universities" or "Seminaries of Sedition"?

Lord, thank You for the great coffee and the ability to purchase and consume it. Bless those that have worked so hard to propagate this coffee and make it available for me. Keep my head deflated and on straight. Here we go.

Halloween

2010-11-06T00:12:00.000-05:00

pure terror

I wasn't going to participate. I know, I know, it's a terrible thought. I'm swamped with school work as it is, so why distract myself with something like Halloween and the pursuit of the right costume? I had good intentions, but after speaking with my uncle, I was forced to change my mind. He called me a "Fuddy-duddy." What else could I do?! You can't just get called a fuddy-duddy and take it! I did make him help me brainstorm costume ideas. His best help was, "What frightens you more than anything else in the world"? That little bit of advice was all it took.

I dressed up as a cup of decaffeinated Starbucks Pike Place Roast, literally the most terrifying material item I can conceive of. The problem with this sort of a costume is that even if you add subtleties like a coffee sleeve with special boxes checked off "disgusting," "terrifying," "lava hot," and "decaf," people still think you're a fan. Take a look for yourself:

close-up of the front of the sleeve

reverse side of the parody sleeve

my thoughts, just for good measure

As you can see, the costume was made to look very much like an actual Starbucks cup. Even with all of these small details clearly making the costume obviously anti-Starbucks in nature, I received at least 100, "Yeah! I love Starbucks!", to which I replied, "I hate you."

Overall, I'd say the festive evening went well. Part of the agreement you have to sign before you can take your newborns home from the hospital is that you dress your entire family in a set of costumes that coordinate. So, in order to bring the rest of the family in on the action, my daughter was a Sweet 'n Low and my son was an Equal packet. My wife, Micalah, was the orchestrator of the coffee horror show, she was a Starbucks "barista." More photographic evidence:

too cute

Equal

without baby bodies inside...

coffee family of HORROR!

I figure, if we have any more kids for next year, he or she would take the role of raw sugar. The costumes were a hit, even if for the wrong reason. The Missourian newspaper snapped a couple shots of the family for their online publication of the best costumes in Missouri, so that's cool. Plus, I won second prize in the church's chili cook-off (lost to the guy who has cooked for all the mission trips for longer than I've been alive).

Lord, thank You for the time to hang out with my family and extended family in Christ. I'm sorry for inadvertently advertising for the supreme heresy, Starbucks. Forgive me of my ignorance. Keep my head deflated and on straight. Here we go.

My Review of Guatemala San Pedro La Laguna

2010-10-17T13:30:00.001-05:00

Originally submitted at Coffee Review

Produced in the spectacular mountain basin surrounding Guatemala's Lake Atitlan by small-holding producers from trees of the Bourbon, Caturra and Typica varieties. Founded in 1994, Kaldi's Coffee is a quality-oriented small-batch roaster with several cafes throughout Missouri. Visit or cal...

Guatemala San Pedro la Laguna

By The Espresso Vein from Columbia, MO on 10/17/2010

Pros: Balanced Acidity, Unaggressive and simple, Not Bitter, Smooth Taste

Cons: Roasted Too Light, Mild aroma above 190 F, Tea-like body, Thin Or Watery Mouthfeel/Body

Best Uses: French Press, Slow-brew only, V60 unfit for this coffee, Chemex or Clever approved, Automatic Drip/Filter

Describe Yourself: Home Roaster, Shop Consultant, Barista Trainer

I almost always brew with pour-overs because I like the clean mouthfeel of filtered coffees. At first, I used the Hario V60-01 on this coffee, but found it to brew too quickly and leave the coffee too light bodied and tea-like. Therefore, I tried again with a 6 cup Chemex, which has a significantly longer brew time (about 3.5-4.5 minutes). After the second round, the results were more favorable, but not outstanding. If I were judging for the Coffee Review, and I am not, I would give this coffee an 88 or 89, mostly for lack of body. Please note though, other brew methods such as French Press, or even automatic drip may have differing results. For those wanting a laid-back, Sunday afternoon brew, this may be a good choice.

(legalese)

Grind Size, of Course. But What About Dose?

2010-10-17T08:43:00.000-05:00

Maybe it's just me, but I have been having a lot of trouble with my brewed coffee lately. Part of the problem comes from heightened awareness of the particulars in the process of brewing. I am a perfectionist when it comes to coffee, especially when I am the one "behind the bar." The other part of my problem comes from a lack of information/thought on the issue at hand.

When brewing with a pour-over, the general consensus on the coffee weight to volume of water ratio is about 2 grams per ounce. I generally agree with this assessment. Another often talked about factor is water temperature, which is expected to be within the small window of 195-204 degrees. Here, I agree as well. Grind size is of course, paramount. Everyone knows this and adjusts accordingly (for pour overs, somewhere between "espresso" and "drip" is expected). But after following all the guidelines and suggested measures, I still find myself disappointed with some brews.

Maybe some of the coffees I use just suck? This is possible, but not likely. I roast my own to my own taste (usually around the city to city+ range, a standard roast level for the American taste bud). If I'm not drinking my own, I'm drinking Kaldi's Coffee or Northwest Coffee, both artisan roasters in St. Louis. Though artisan, their coffees are very different. Kaldi's roasts lighter, Northwest, darker (around a full-city).

When I use these same coffees in pour-over brews, I am almost always disappointed with the Northwest brews. This is the coffee the most unlike mine or Kaldi's, so some taste difference is expected. My disappointment goes beyond taste though, it is almost always linked to its characteristics affected by brewing.

The Northwest Coffee seems sharp, biting, and aggressive- way too intense for such dark roasts. I am beginning to think that using the same brewing parameters for coffees with different Agtron ratings should not be done. If we adjust grind size for roast level (I have heard this suggested many times, most recently from a link posted by Tim Wendelboe, by Dr. Brew from Bunn) why not also dose?

I have decreased the grams/ounce to 1.7g/oz when using these darker-roasted coffees, even coffees of my own. So far, the change has been fairly noticeable. In my coffees, the brew seems under-extracted, but the body seems to be just where I like it. Here, my problem is trying to manipulate body when I shouldn't. When brewing Northwest coffees, everything checks out just like it should. So, therefore, I do think there is something to changing the dose, and grind size, for significantly darker than average roasts.

Check back soon for my post assessment of Kaldi's Coffee's newly cupped and rated coffee Guatemala San Pedro La Laguna, a 91 by the Coffee Review! Even though I don't agree with such subjective rating systems, I do appreciate the chance to try an excellent coffee.

Lord, thank you for this beautiful Sunday morning. Bless the ministers around the world as they bring Your Word. Keep my head deflated and on straight. Here we go.

Coffee Capstone

2010-09-03T19:50:00.001-05:00

I just couldn't help myself. There's been just too much news in my coffee world to keep my blog silent through it all. First off, my mother surprised me the other day with a gift she bought for 25 CENTS!!! from a garage sale.

4 cup Chemex w/ glass lid

Wow, what a great surprise. Could my month get any better? Well, yes it could. I'm completing my undergraduate degree in History from Mizzou this fall, and to do so requires me to complete a 30-40 page research paper on (this semester's topic) the British Empire. Good news is that I can choose (with approval from the directing professor) any topic I want. I'll give you one guess as to what topic I wanted... No, silly, not the downfall of Mercantilism for a Free Trade economic system. Coffee! Today I presented this idea of researching the development of coffee as a commodity trade item within the British Empire to my directing professor. He likes it! So, now I've got the task of narrowing down my research on the topic. We'll see where it goes. Here is a little sampling of my research materials thus far:


The book to the left was published in 1881. New scholarship is desperately needed.

What's more, I've had a professor of mine express interest in looking into specialty coffee. He's invited me to share with him suggestions about supplies and techniques. I don't think he has any idea the ramifications of his requests.

So, it's been a good week for yours truly. We'll see what next week brings. I pray Vida Coffee Co. gets started up soon (a mere two and a half years after I started that coffee shop project). That will be my next post most likely. Lord, thank You for Your many blessings, not least among them, a great mom. Keep my head deflated and on straight. Here we go.

Blackout

2010-08-23T19:51:00.000-05:00

I'm just going to go ahead and concede defeat now, that way nobody will be left hanging- myself included. I'm completing my history degree at Mizzou this semester, which means I'll be a slave to the library, my directing professor, and as always, to coffee (its caffeine especially). This may not strike you as anything special, after all, I've been working 40+ hours a week while taking 15+ hours of University credit, and being an interactive dad and husband for almost 3 years now. Well, this capstone (thesis) changes things a bit. As of NOW I have ZERO time to do anything fun or unproductive (as seen through the eyes of my new masters). This will be the last blog post until I am freed from the grip of their bondage on December 14, at 5:00pm sharp. I'll see you all on the other side (I hope).

Lord, protect my soul as it wanders through these treacherous peer-critiqued, professor dictated, and library infested waters. Keep my head deflated and on straight. Here we go.

The Coffee Collective Deterra Farm Exploit

2010-08-19T17:21:00.000-05:00

It's not often that I simply redirect you to another person's blog, but this is one of those times. The Coffee Collective has just posted its trip to the Deterra Coffee farm and it is very insightful. Great pictures with explanations. I highly recommend this post, and so much so that I'll copy and paste and link to it here. Enjoy!

Lord, thank You for those around the world who love Your creation. I'm about to start school again, so help me keep caffeine in my bloodstream. Keep my head deflated and on straight. Here we go.

Worst Cup Yet

2010-08-08T22:12:00.000-05:00

Starbucks Pike Place Roast(c) at the 704 Southeast 7 Street, Blue Springs, MO 64014 location. Here's the link to the Google Maps review page for the specific retail store. I'm almost certain not all Pike Place tastes THIS badly. I'm simply pointing out an extreme in my life. I believe that when one bumps into anything extremely note-worthy, good or bad, it is noted. This extremely bad cup, the worst of my entire life, has been NOTED.

View Larger Map
Lord, save those weary travelers who stop at that wretched place and order Pike Place Roast(c). Keep my head deflated and on straight. Here we go.

New York City Coffee

2010-07-28T09:58:00.000-05:00

Here's a quick rundown of my trip to NYC, limited to my coffee shop experiences. I hope the pictures are helpful. A quick Google search of these shops should give you the specific locations. All of the places visited came t me highly recommended, and I can forward the opinion. Some places were definitely superior to others. I'll note these performance differences in the captions of the pictures.

Our third shop visited: Cafe Regular, Park Slope, Brooklyn. This shop came after we visited Gorilla Coffee further down on 5th Avenue, on Park Place, and Postmark Cafe which is on 5th Ave and 6th St.

The inside of Cafe Regular. Their espresso came from Pennsylvania, exactly where escapes me. Their staff was trained in the mechanics of pulling shots fairly well, but even the owner was a bit lacking in thorough knowledge of his product. He was either uninterested in talking about his espresso's taste profile or he was ignorant of it. Either issue is a huge problem when you make your living selling the stuff.


A really bad shot of the shot. It tasted better than it looks here. Light and vibrant. I suspect it had a higher-than-normal African coffee content. There were clear woody tones that make me think it had some central American coffee included, but I'm not for sure (again, the owner had little ability to explain his product).


Cafe Martin is a relative of Cafe Regular. Regular had two owners originally, but now Martin has moved further down 5th Avenue to a new location. I thought Martin was good, worth the money, but had a lot of technical flaws that detracted from the coffee. My double shot Americano (seen below) was pulled in reverse, water after espresso. The biggest problem was that what should normally take 25-30 seconds to fully pull took closer to 45. By the end of the time, the shot was so blonde it was screaming in agony. The Americano tasted overly bitter and abnormally intense (since 3/4 of the drink was "espresso").

Americano, Cafe Martin. Please note the bullet hole near the center of the crema where the hot water was added last. Ouch.

Very large by NYC standards. Ozzie's is a local favorite, but not really specialty coffee. Yes, they roast their own, but that does not necessarily mean it is good. It's not. This place reminds me of Columbia, Missouri's own Lakota Coffee.

Roots Cafe is relatively new to the scene, but more of a veteran than Cafe Martin. It's been around for over a year now. The owner, Jamey, is a great guy and knows his stuff when it comes to coffee. I met him at Church! a few years ago. I think he got a bit of inspiration from Church! for his shop- Postmark Cafe is a church-run coffee shop to reach out the the community in Brooklyn. I'd say Church! now has two brranches. Roots has definitely eclipsed Postmark in quality and menu variety. Roots uses Stumptown Coffee, which dramatically improves the coffee quality there over its competitors. He uses a two group La Marzocco Linea, which easily covers the demand. This hole-in-the-wall place will be expanding soon due to demand.

A picture of my stylish self ordering two (small is the only size available besides traditional drinks "for here") iced lattes with twin triple ristrettos. Very nice. My first Stumptown experience. Jamey threw out the first three attempts of the morning because the shots did not meet his expectations- the first shots of the day often do not make requirements. This is called "seasoning" the machine.

No outside photo of Gimmie! Coffee, but this is me purchasing a single shot and two triple ristretto iced lattes for the subway ride to Manhattan. Gimmie! is located in Williamsburg a couple blocks from the G train stop at Metropolitan Ave. Very stylish and tasty. Recommended, but it's a bit out of the way unless you're traveling on the G crosstown Brooklyn to Queens or visa versa.

More a restaurant than a coffee shop, Aroma surprised me with a great experience. There are three locations in NYC. We visited, quite by accident, the Midtown location while searching for fabric shops in Manhattan.

A picture of my lovely lady taking a small bite of the Affogato- one shot espresso with one scoop vanilla ice cream on top. Delicious. I'm pretty sure this is a large international chain, but after eating that ice cream on top, neither my wife or I cared much.

Surprisingly affordable merchandise: $4.95 for the macchiato cup.

We had a great trip filled with much more than just coffee, but for the purposes of this blog, that's all she wrote. I'll end with one more picture that has almost no significance:

The wife and I on the public pier. You cannot see them in the picture, but there are about 30 drink vendors shouting at us from all sides. It's illegal to sell anything on the pier without a permit. Nobody had a permit, trust me.

Lord, thank You for the great time. I appreciate the ability to travel and experience new things. Thank You for that freedom. Bless the Church! of Park Slope that was so welcoming to us. Keep my head deflated and on straight. Here we go.

More relevant websites:
Postmark/Church!

Ozzie's

Let's go to Gorilla

2010-07-23T10:21:00.000-05:00

I'm in the city for a few days. My wife asked me what I wanted to do. My answer: get coffee. I know, very surprising... not. She wants to go down to Canal Street and fabric shop, I'll be down at Gorilla, Stumptown, Roots, and Postmark. So far, I've made it to Gorilla and Postmark once, but don't think I'm underachieving; I've only been in NYC for a day. I'd like to shoot over to Gorilla again this evening to run into the owners. Perhaps if I'm flattering enough I'll get to tour the roaster? Anyway, here's a pic of me schmoozing with a barista (her name escapes me). The iced 8oz double latte I drank was fantastic.

Lord, thank You for the opportunity to visit such an interesting place. You must truly be an amazing Creator to engineer men and women with such potential and diversity. And also, Father, coffee was a particularly great idea.

Home Roasting: Part 2, Brazil

2010-07-08T10:23:00.000-05:00

Home roasting is cheap and can be very rewarding, both in quality and experience gained. I roasted a pound of Brazilian coffee this morning for a family friend. She was the owner of the first coffee shop I ever worked for- where the specialty coffee bug bit me: The Coffee Ground. Anyway, I took a few pictures of the roasting process with my wife's camera, so my explanation of the process could be better understood. I have explained the ins and outs of the roasting process in depth before, so I won't go into it in excessive depth here. Enjoy the pictures!

The supplies I used: obviously the green coffee beans, a couple of colanders, 1/2 cup scoop, scales, a container for completed beans, and my cell phone as a timer.

Here's a close-up of the beans I used, with all the information on the label. I highly recommend Sweet Maria's for your home-roasting needs.

The typical amount used at a time reflects the prescribed amount of popcorn kernels for the particular popper: 1/2 cup at a time. For Latin coffees and some Africans as well, I add a bit extra to help slow down the roasting process, allowing for the very dense beans to be roasted thoroughly (not an issue with the less dense Indonesian beans).

And dumping the beans in all at once, to the pre-heated popper:

I am roasting in my garage with the door up due to the excessive amounts of chaff that is expelled when roasting more than 1 cup of beans at a time. It's much easier to simply sweep out the garage when finished than it is to clean out the entire kitchen, plus reinstall the over-sensitive smoke detector that would inevitably be set off.

Here's a shot of the beans as they are from 0 to about 45 seconds of roast time. This period of "yellowing" runs fairly quickly for some bean varietals, but this is much slower than normal:

After about 1"30sec., the beans begin to tan. After about double this time, the beans will be roasted enough to be drinkable, but that roast is not always desirable (if ever).

Here are the beans at 3". This is very close to the "first crack" period, the beginning of carmelization of the sugars in the beans. They are drinkable here, but definitely not optimum for this varietal. You can see some chaff still attached to the bean, this is the "silverskin" that encases the seed of the coffee plant. As roasting goes on, most of the chaff is blown out of the roaster leaving the exposed bean. A little chaff always remains inside the bean itself.

At 4" almost all beans have reached at even browning. This is where most of my African varietals will be stopped, about halfway between first and second crack. This Brazilian, however, needs a bit more time to fully develop its natural sugars in carmelization.

It's important to note that the way these pictures look is not how it is seen by the naked eye. This picture shows what the beans, whirling around in the popper actually look like. This more blurred look makes the roasting process much more difficult to judge. Professional roasters have "dip sticks" that they insert into their larger drum roasters that extract a sample of the coffee- this allows them to get a great view of the beans' development, unlike me.

At 6"45sec., the beans have been thoroughly roasted and many people would enjoy this coffee at this stage of development. Second crack is about 10-15 seconds away, so almost all the carmelization has occurred. Any more time added to these beans will begin carbonization, the burning of the sugars within the bean. At that point parts of the bean would begin to burst off, creating "pock marks" on the outsides of the beans. If you like Starbucks (God forbid), their beans- ALL of them- have substantial pock marks or are completely roasted to pieces, literally. Their coffee is so burnt that it is merely coffee shrapnel.

Since I knew whom I was roasting for in this case, I knew the exact level of roast I wanted. My old boss likes darker roasts with a lot of roast quality taste to them. Low acidity (citric acid taste), heavy mouth-feel, and richer chocolate notes are all perfect for her. therefore, I let the coffee roast about a minute longer to 8" total before I began cooling with the colanders.

What was obtained was a nice dark-roasted Latin coffee. After all costs were tabulated, the coffee used cost me about $5 and 45 minutes worth of roasting time. Overall, not too shabby. A larger popper or even a roaster designed for larger batches could do this much faster, and with bulk, even cheaper.

Again from Sweet Maria's, a video discussing the different roast levels may be of further benefit to those of you looking to get into the home-roasting scene:

Lord, thank You for a great hobby. I pray it can turn into more. Keep my head deflated and on straight. Here we go.

related posts:
Basic Training Part 1
Basic Training Part 2
Roasting @ the Roaster

A Coffee Market Update

2010-07-07T15:45:00.002-05:00

I find it interesting to keep an eye on the market cycles where coffee is concerned. If for some other reason than mere interest, tracking the coffee market also helps me time coffee purchases to make my few dollars go further. So, figuring what is helpful to one is helpful to more, here's a quick summary of a few varietals new market situations.

Brazil is the world's leading coffee producer, somewhere between 60-80% by volume depending on which website you use for statistics. Brazil's market effects everyone's business, including the roasters you buy from every month (week or even day, preferably). Most espresso blends (including my own: Espresso Vein Blend) contain around 10-20% Brazilian as their foundation (or in lower quality cases, as filler- Mississippi Mud). So, if you're an espresso fanatic, especially if you pull your own shots, you should keep an eye on the price of Brazilian beans. Right now, Brazil is facing it's inclement weather season. Even though this period is expected to have little impact on the coffee-growing regions of the country, it will cause some price increase due to speculation of the possibility of lost crops. Brazil's production is up 19% from last year, mostly due to increased demand from the specialty coffee industry- this will mean that if crops are hurt, demand will shove prices higher than any time previous. If you're worried, grab a pound of espresso or a Brazilian varietal before August to avoid an extra couple dollars expense if crops are hit harder by than expected.

African coffees are a consistent favorite by the coffee elites. Its more aggressive taste and exciting profiles make it desired by those caffeine fanatics who just cannot get enough. Kenya and Ethiopia are consistent contenders for the African coffee crown in specialty markets, but an reemerging producer in the center of the continent is Uganda ( Burundi and Rwanda are almost brand-new to the specialty coffee game). Developing surprisingly quickly as a specialty coffee haven, Uganda's market is a great barometer for coffee producing countries who are just getting into the game. Infrastructure and demand for the product are huge- and both are being developed quickly. After Uganda's bout with coffee wilt disease in '96-'97, the country has rebuilt its industry around improved farming techniques and increased focus on Arabica plants (rather than its traditionally dominant Robusta). Recently though, a drought caused the market in Ugandan beans to contract, fairly significantly, by a negative 7.5%, down around 30,000 bags from this time last year. What does this mean for the emerging specialty coffee market? Those brand new Ugandan varietals offered by so many of our favorite roasters will be pulled in favor of more cost efficient alternatives like Tanzania, Rwanda, and Burundi (which are similar in make-up, too). My suggestion is to buy quickly if you can find any Ugandan around, or look for Rwanda or Burundi as replacements.

My last market summary covers an often overlooked and newly emerging specialty coffee origin: India. The website I obtained this information from did an excellent job of condensing the need-to-know stuff, so I won't try to improve it too much. Here is the most relevant stuff with the link to the entire article:

Mumbai, July 7 - India coffee exports jumped about 43 percent to 200,830 tonnes between Oct. 1, 2009 and July 5, 2010, the state-run Coffee Board said on its website on Wednesday.

Okay, wow. 43% is huge. India is gaining ground in the coffee producing market, and quickly. Along its coasts, especially the east coast of the subcontinent, coffee is turning into a new crop of choice. Only 4.5% of the world's coffee is produced in India, but at this growth rate, Indian coffee may become more commonplace in the US and Great Britain. Start doing some research on Indian coffees. Find out what varieties you'd be most interested in, that way when Indian coffee inevitably shows up at your roaster, you won't have to take a leap of faith.

Soon, I'll be roasting a batch of the following coffees to map their unique development through the process: Brazil, Rwanda, and Sumatra. Perhaps one at a time, maybe all at once, I'm not sure. Check back soon to watch the magic!

Lord, thank you for such a diverse world with such varied opportunity. You are a God with an imagination, for sure. Keep my head deflated and on straight. Here we go.

Far too long...

2010-07-05T12:23:00.000-05:00

It's been nearly a month and a half since my last opportunity to post anything here. To those of you who check periodically for new posts, I apologize. You know that little thing that sometimes gets in the way of what we enjoy doing... life? It popped up again.

I've just completed 9 credit hours in 4 weeks, pushing me toward my goal of graduating from Mizzou in May; I now need 24 credit hours to graduate with two degrees: History and Religious Studies. I know those are probably the first areas of interest you would have pinned on me since I've started a coffee shop on campus here and continue to be a coffee fanatic... but this is the real me, a history loving, religiously studying, coffee freak.

I don't want you to expect some major post today, but I do have a story to share. Yesterday after church, my family and I went over to a friend from church's house for lunch. They (a married couple) entertained us for a few hours very comfortably. Inevitably it seemed, the conversation turned to coffee.

This seems to be a pattern. Whenever I'm around, with people who know anything of me, the talk turns to coffee. Why? There are a million topics we could have shared yesterday, none having anything to do with MY beloved mistress, coffee. In fact, I actively tried to steer the conversation away from coffee towards the beginning, but to no avail. This may seem a bit odd, that a man in love with the stuff would avoid talking about it. My reasoning here is that whenever the conversation begins to turn the direction of my love, I get very enthusiastic and begin to sound like a lunatic.

This may be the reason why people enjoy talking coffee with me though, because I get so into it- I turn into a coffee information geyser, gushing coffee knowledge to the laymen and women who rapid fire questions to what they perceive as the coffee guru in their midst. I was even conned into bringing by small roaster over (their house is a mere 80 yards from my own) and demonstrating (in vague terms) how the coffee roasting process is carried out. I left a bit for them to try in the next few days, giving them ownership in the product- all things I had done while working in the industry full-time. It was like I had been selling coffee to them the entire time without a real motivation- beyond my own passion, that is.

Here is the key, I think. Those of us in the industry who are selling coffee for the money and exclusively so, are in danger of losing the "spark" that people like my neighbors see and exploit for their own growth in the subject. Without the "spark", the love of coffee, the burning passion for this silly subject- those who are nominally interested in coffee can never be persuaded to anything more. So, to those of you who are in the business, cultivate your passion for your product. Your passion will show and it will sell.

Lord, thank you for a great day yesterday. Thank You for great friends in the church. I pray I could have a passion for Your Word and Your love like I do for this menial substance, coffee. Keep my head deflated and on straight. Here we go.

Grammatical Error, Unintentional Truth

2010-05-08T16:49:00.004-05:00

Well folks, the cat is out of the bag, or perhaps more fitting, "the coffee is out of the factories".

Who was the marketing executive who approved this billboard? Really Starbucks, you're going to put up a sign that proclaims to the world the truth of your crappy coffee sourcing? I realize what the message was supposed to convey, but major AD FAIL by the Green Mermaid on this one, ouch. Thank you, SPRUDGE.

While we're on the topic of Starbucks and it's relation to farm-sourced coffee, I want to bring up the Farmer Loan program by Starbucks. This loan program is set up with the intention to give lower-interest loans to farmers who need extra liquid capital while their crops are still ripening, allowing them to bring their crops to fruition and sell them at maximum prices to international specialty markets instead of local garbage collectors. This program sounds legit and helpful, but let me share with you some potential abuses I see coming down the road.

Starbucks is giving these very needy people a hand-up, and I can appreciate that along with everyone else in the world with a soul. I'm not trying to be a huge downer, but the temptation to lock these farmers into no-option sales is obvious. By giving them the loans (even if it is at a lower rate), Starbucks could very easily slide in a fine print clause stating something like,

...and the terms of the 16 percent loan will never increase unless the farmer elects to sell the fully-grown product to another buyer, namely any competitor to Starbucks Corp. or its affiliates. Upon breaking the terms of the low interest loan, the interest rate will rise to the regional standard, 43 percent. ...

Although the previous excerpt is completely hypothetical, meaning there is no evidence for this practice taking place (at least that I'm aware of), but hopefully this illuminates what could easily happen without a watchful eye on the situation. These farmers could be lured into low-interest loans which would result in their loss of independence and acquisition of new de facto owners; their labor would not be their own, but owned by Starbucks. I think this is even more likely to take place now due to the rise of the Third Wave of coffee roasters, which put increasing pressure on Starbucks' quality standards, and their identity as Specialty Coffee; this also helps to create a great alternative buyer of high-end specialty coffee for growers. Let's pray Starbucks doesn't attempt to pervert this loan program and use it to fix their sourcing prices by securing their business from outside competition.

Lord, thank You for good companies doing good work. I pray You protect their minds from the attacks of greed and harmful self-interest. Keep my head deflated and on straight. Here we go.

(I apologize for the crazy fonts. Blogger is being a jerk-face today)

Best Coffee on the Interstate

2010-05-02T18:10:00.001-05:00

Well, that's fitting:

Save your pie-hole and throw that crap in a pothole.They probably brew it in giant vats and ship it to the gas stations already brewed, it sure tastes like it. I tell you what, that coffee is better served thrown on the pavement than drank!

Lord, please deliver me from this delivery of coffee sin. Keep me head deflated and on straight. Here we go.

Home Roasting: Part 1

2010-04-11T21:52:00.002-05:00

This post has been a long time in coming. I've had the opportunity to roast over 50 ultra-micro batches of coffee by now; this makes me feel like I can comment on the home roasting experience more thoroughly than a month ago, but where to start? In part one I'll outline the pieces of equipment and my bean selections, then in part two, the process and results.

My roaster of choice is the Toastess hot air corn popper. This machine is capable of roasting about 1/2 cup of un-roasted "green" coffee beans (actually are the seeds of the coffee fruit) at a time, equivalent to about 75 grams (1/6 lb). Obviously this popper is not designed for coffee, but does function surprisingly well. Any more than 1/2 cup and the beans do not circulate effectively and become very unevenly roasted. This uneven roast is especially noticeable in lighter roasts where the outside and ends of the coffee are the only areas effectively roasted. This uneven roasted effect is referred to as "tipped" coffee, not a flattering label. First thing you want to eliminate from the package is the plastic hood that is on top- that thing will start melting after 3 or 4 roasts, even less if you do them back to back. Also, if you plan on roasting to French or Viennese (God forbid), make sure you clean the popper out as best you can after each roast to make it go more miles with you.

The popper does a decent job, but nowhere near the professional level of a drum roaster used by Northwest Coffee Roasters, Kaldi's Coffee, or Stumptown. Obviously, this popper and the roasting I'm engaging in is for educational purposes primarily. I have, however, already sold about 10 pounds of coffee to a few interested friends which helps pay for the bulk raw bean purchases also needed. For these raw beans and the intel on how to get the best roasted product out of them, I turn to Sweetmarias.com. So far, I've gotten their ugly Sumatra grade 1 Mandheling, FTO Ethiopia Oromia Yirgacheffe, Guatemala Acatenango- Finca La Soledad, Rwanda Gkongoro Nyarusiza, and their mass produced Brazil Cerrado Fazenda Aurea. I'm not including the names of these regions and farms just to impress, but also to show that they do their sourcing directly with farmers which pays the farmers more for their product and also ensures that Sweetmarias obtains a better product. I'll save my analysis of these individual coffees for another post.

Other pieces needed for the roasting process are: two steel colanders for air-cooling of the roasted beans, a timer, a large bowl to catch the chaff blown out of the popper, a wooden spoon for stirring, and some porcelain containers with airtight locking lids for storing the fresh roasted coffee (right).

Also, something that I've found increasingly useful is a small 3 cup size french press to sample the coffee you've roasted; this is to make sure that the roast time you've used is what works best for the coffee. You wouldn't want to roast 3 pounds of an expensive Rwandan coffee too dark before you cupped it and noticed it tastes like St*rb*cks! Actually, the more I think about it, I want to buy a second small press to use for a comparison. This way I can have a previously roasted batch of the same variety side-by-side with a new batch and see what I like and dislike about each, changing the roast appropriately. Lastly, get a nice digital scale for weighing out correct amounts of beans in case you want to sell some. Scales can be used for weighting accurate amounts of water for brewing consistently, as well as weighing the raw beans you want to roast- very handy.

All-in-all, the popper is worth the purchase, the experience is worth the hassle, and the savings you see by buying raw beans (roughly $5-6/lb vs. $10-12 roasted) helps to recoup the wallet abuse, especially if you can manage to sell a few pounds to friends in your church willing to experiment with your hobby. I have a great time roasting, and I know you will too, just don't take yourself too seriously ;-).

Lord, thank you for creativity and curiosity. I pray these character elements would remain in good proportion in the life You have given me. Keep my head deflated and on straight. Here we go.

A Time For Reflection

2010-04-06T09:33:00.000-05:00

I've taken quite a bit of time off from blogging, as you may have noticed. My personal life went through a bit of an overhaul and my attention had to be focused on more pressing issues. Vida Coffee Co is under construction, but I am no longer employed there. My mission to get this project off the ground was a success, so I felt my consulting job there could end fulfilled.

Over spring break, I've traveled around quite a bit, keeping me busy and off my blog. I do have substantial home roasting experience now, and do plan on sharing these experiences soon, possibly as soon as this week. Since this post is basically just designed to reassure you that I am still alive and blogging, I'll leave you with a short story.

While having Easter dinner "down home", I had a conversation with my brother-in-law, a barista for Starbucks. He showed me his new "Elite" training manual for only the most valuable baristas. His enthusiasm for the coffee company is muted a bit due to my regular injection of reality into his coffee knowledge (sharing the truth of how Starbucks is getting less and less 'special', and losing influence because of it). After reading through this 'confidential' manual full of run-of-the-mill coffee facts with knowledge accessible to anyone with Wikipedia, I found that this 'elite' training was no more than what I would consider standard for my employees. I think this standardized underachievement policy, promoted by Starbucks and others like them, significantly retards the advancement of coffee knowledge the "Third Wave" is trying to develop.

In March 2008, Pulitzer Prize winning food critic Jonathan Gold of the LA Weekly defined the third wave of coffee by saying:

“The first wave of American coffee culture was probably the 19th-century surge that put Folgers on every table, and the second was the proliferation, starting in the 1960s at Peet’s and moving smartly through the Starbucks grande decaf latte, of espresso drinks and regionally labeled coffee. We are now in the third wave of coffee connoisseurship, where beans are sourced from farms instead of countries, roasting is about bringing out rather than incinerating the unique characteristics of each bean, and the flavor is clean and hard and pure."^[1]

Without knowledgeable baristas in our coffee shops (coming standard), our customers will miss their greatest opportunity to learn about the true potential specialty coffee has to offer. Things like micro-roasting, single-origin espressos, single-cup brewing, cupping knowledge, and the like will all be passed over because these topics only are fitting for the 'elite' among us. Bologna. These topics should be common knowledge and commonly discussed with our customers to help broaden their coffee horizons, and in effect, widen the reach of our commercial interests.

Lord, keep my head deflated and on straight. I pray You would bless me in my new work. Help me to perform well and keep my coffee standards high. Here we go.

^ La Mill: The Latest Buzz LA Weekly, March 13, 2008

Production Decline: An Opportunity For Price Increase

2010-03-01T15:42:00.001-06:00

I've read several articles in the last week discussing what I have already addressed at some length: the world's waning coffee production. This slack in supply is going to be met with an intensified demand, and therefore a heightened price tag for consumers of all types. As a consumer, my first thought is to how I can avoid the wallet pinch this coffee quake is going to wreak on me. Can I buy green beans now, store them and roast them at my convenience later to stave off the effects of rising prices to me personally? Can I move to enjoying varietals that would be in greater supply, and in effect, have a lower price? After much pondering, researching, and investigation, I realize that we're all missing a great opportunity.

What truly sparked this thought was an article entitled, "Africa Key to Meeting Increased Demand for Coffee". This article addresses the requirements necessary for implementing this idea, the idea to grow more coffee to keep supply high enough for the growing demand. Investments in African infrastructure would need to be immense to boost the capability of growers there to meet the needs of the world's demand. The concept is to bring African coffee growing into the 21st century, to invest in the industry and bring about a renaissance of cultivation with its basis in the foundation of modern principles and economics. A fine dream, but I this action would defeat itself in the end.

I understand the drive to invest in the African coffee producing infrastructure, I do. When Africa makes more coffee, more efficiently, at a higher quality, the consumer wins. Roasters get to source better beans from more producers at still low prices to meet their growing demand. Everybody wins, right? No. The farmers still lose when it comes down to it. Upping their production capabilities simply raises the supply and drops overall demand which, in turn, lowers their prices once more. Granted, the farmers will be selling more beans, but will the end growth in sales really be a significant profit? I think not. There is one fact of the coffee industry I have picked up on above all others and that is that the farmer always loses. How much he/she loses is the only variable. What I propose in this new situation we have found ourselves in is a bit strange, but worth considering, I think. Do nothing.

So, worldwide demand is growing significantly. Great! it seems that worldwide supply is dropping temporarily, too. Here's where my plan takes effect. Use this period of lower production (and higher prices) to make a shift in coffee sales practices. Get used to the idea of paying a bit more for raw beans. Start budgeting for pricier goods. Pass a bit of the cost on to the consumer. The effects of this when the supply of raw beans recovers will be a higher standard of living for the farmers. If production stays low enough for a long enough time (I do not claim to know how long), perhaps demand will have grown enough to keep genuine coffee prices at their raised value when production catches up. This genuine price hike will accomplish more than the Fair Trade pricing structure has been able to artificially.

Just a thought. If we're all struggling to get farmers paid better for their high-quality beans, why not use a genuine market fluctuation to affect the change? Why not use a natural event to start paying these farmers like we said we wanted to? I think the only reason why we wouldn't comply is because we really did not want to pay them much better in the first place. What it means is that all those roasters who gloated about being "Fair Trade Certified" were really just using it as a marketing ploy. Let the reduction in supply raise prices and lets keep paying those raised rates after its all over too. Just a thought.

Lord, thank You for changes in life to keep things interesting, but also Lord, thank You for remaining constant. That too, is very valuable. Keep my head deflated and on straight. Here we go.

An "I Told You So" Is In Order

2010-02-26T23:22:00.002-06:00

Well, I did. Just a few days ago, I posted on how Colombia is experiencing a much lower-than-normal first 1/3 of its harvest season. Supply should go down, and therefore, prices should go up. These basic facts of market function are accessible to anyone looking for the information. I even suggested putting your money on it- that is, the fact that stock value of the super-rich coffee commodity would get super-richer (if that's a word?). Guess what? I was right.

In this week's Bloomberg, Colombian coffee was shown to be expected to skyrocket in price. Even lower production should bring about record high prices. Of course, now that this "official" news has broken, Colombian coffee prices have, in fact, gone way up and are projected to go up another "21 percent in the next two months". In the last few days specialty coffee prices have gained by significant margins. Why did I not take my own advice and put my money where my mouth was?

There's not much else to this post than the simple declaration, "I told you so," except that it's not just you I told- I told myself as well. Here's to next time I make an air-tight prediction on the coffee market's futures. A quick picture of what is proving to be an increasingly valuable and rare item:

Lord, thank You for providing me with all I'll ever need: forgiveness through Your own sacrifice. It will never become a commodity: expensive or limited. Keep my head deflated and on straight. Here we go.

Luxury Advances as Valdez Retreats

2010-02-22T11:27:00.003-06:00

In my last post I mentioned that Colombia, and many other Latin American coffee producing regions, is having a lower producing first part of this growing season. Using "Juan Valdez" as my emblem of big-name/big-business coffee, I proposed that less well-known producer regions could use this time of decreased Colombian output to gain a larger share of the specialty coffee market. What I did not realize is that Juan Valdez is suffering literally as well. The "Big Colombia" coffee retail front has been losing a steady stream of business in the last year or so; the answer to what is the cause of these losses in sales is the point of this post.

Juan Valdez brand of coffee and retail shops is owned by Colombia's National Federation of Coffee Growers, known as Fedecafe, a major trading corporation focusing on quantity, not quality of the product. Juan Valdez brand has closed stores in multiple countries and, allegedly, all for the same reason: the globally depressed consumer buying power. What I want to examine now is if this "fact" is actually true. Is the big-Colombia coffee business really feeling the sting to the wallet because people cannot afford their drinks? For goodness sake, their shop in TIMES SQUARE in NYC is closing! I believe there is one central claim here worth investigation: Are ALL coffee outlets feeling the pinch or are just some KINDS of outlets contracting and WHY? Simple answer to follow.

My experience tells me that even through this rough economic time, people are still buying their beloved beverages. Not only are people still buying coffee, but they are buying more than they used to! Coffee is a luxury not a necessity (very arguably). People buy luxuries for one main purpose, and that is to create a sense of pleasure or happiness that is not found in the day-to-day expenditure for the necessary things in life like basic foods, UNPURIFIED and NON-BOTTLED water, basic clothing, and shelter. During this tough economic time, people have to cut back on their luxury expenses. A lot of the time, luxuries are ridiculously expensive- so expensive they should not ever have been incurred, even in the best of times. These expenditures are often the first ones to go. Cars that are way too pricey, unnecessary smart phone plans, designer clothing, expensive business lunches, etc. What is one luxury that is, comparatively, affordable? Specialty Coffee.

So, assuming what I've observed to be true really is true, why is Juan Valdez hurting and not other outlets like Kaldi's Coffee Roasters or Stumptown or Intelligentsia who are all relatively expensive? The answer is because consumers are being much more SELECTIVE with their luxury purchases. If I'm going to buy a latte that will cost me around $3.50, am I going to buy from a micro-roaster/ coffee shop that is nationally acclaimed or a place owned and stocked by something akin to Folgers? Juan Valdez is feeling the pain because coffee buyers are becoming snobs. I'm not talking about snooty, I'm talking about having raised standards. These are a new educated public of choosy consumers with a more limited luxury budget. They do what anyone does when in their right mind, they are more careful with what they have, ergo not buying crap coffee from crap places like the neighborhood gas station, or Juan Valdez for that matter.

There is really not much more that needs to be said. If a coffee outlet wishes to survive in a more strapped luxury expenditure economy, do what any luxury must do: Become more luxurious. Pause and take a minute to learn something from your little-brother turned pro-wrestler- the small, independent, micro-roasting, coffee shops. Improve the quality of your product and become, sincerely, specialty coffee.

Lord, thank You, once again for choice. Keep my head deflated and on straight. Here we go.

Where's My Colombian, Juan Valdez?

2010-02-19T18:07:00.000-06:00

It turns out that coffee production is way down for the first 1/3 of the Latin American growing season. Why does this matter? I suppose it doesn't matter much if you don't care where your coffee is coming from, but chances are if you're reading a COFFEE BLOG you're not one of those people. Prices will go up for the varietals experiencing lower production. When those prices go up, buyers will look elsewhere for more cost-effective purchases. This will be a valuable opportunity for less renowned coffee producing countries, like Honduras, to get their product out there.

Colombia's production is down, so is Peru and Costa Rica. We're not talking about menial levels of decreased output either. An article I read said, "The other six [opposed to the 3 increasing production nations] producers posted reduced output, including... Colombia (-33.6 percent), Peru (-26.9 percent), Costa Rica (-26.8 percent)...". Look for your local specialty coffee shop/roaster to begin carrying a surprising amount of the three increasing production nations. "Only three nations in the group saw an increase in coffee production: Honduras (by 47.5 percent), Guatemala (by 18.1 percent) and Mexico (by 16.1 percent)." This bodes well for me since, according to my analysis, Guatemala has had some of the most balanced and palate soothing crops of the last 2 years.

Is it possible that the slump in production is tied to the slumping in demand? No, considering demand outstripped the supply in 2009 and is projected to do the same thing in 2010. This article even claims that coffee is the single best investment for 2009-2010; that's a big claim even if we weren't in the midst of a dramatic consumer depression. So, what's the point? Well, there are a few.

1. Get some of your favorite Latin American coffees now, while the prices are lower and availability is more ready.
2. If you're a coffee buyer (large scale), get your supply of staples like Colombian, but put more energy into researching new sources like Honduran, Mexican, or Guatemalan.
3. Invest in coffee. Maybe the actual stock of coffee commodities, maybe not. Definitely bank on specialty coffee sticking around.

I've tried the Ugandan from Coffee Ambassadors and was truly impressed. I gave some out as gifts! They did not pay me to say this either.

Lord, thank you for easy access to information. I don't appreciate basic blessings like that very often. Keep my head deflated and on straight. Here we go.

Fast Food Coffee? Obviously.

2010-02-17T00:14:00.000-06:00

I'm disgusted. I'll bet I walk past at least 1,000 college students carrying their beloved mermaid laden, pearly white cup adorned with a complementary drink sleeve every day. No, I'm not ranting because I'm envious or have some kind of underlying hatred for big-business. This frustration I feel is coming from a source much more disturbing; a revelation of deception.

Like many people, I go about my everyday naive of so many things. One of those things for many out there may be that there are technically only 46 states in our union due to the fact that 4 are "commonwealths". A fact that was unbeknown to me was that Starbucks owns everything. Their fingers are everywhere and it freaks me out.

I read today that Burger King, the #2 fast food chain in America, is going to start serving Seattle's Best coffees to help bolster their slumping breakfast sales. At first I thought it interesting. My mind then swung to my bane, Starbucks. (Again, I must stress that I do not abhor this organization simply due to their success, but more because of their explicit exploitative abuse of specialty coffee. Believe me, I'm being very polite using these words rather than others.) I began thinking of how I loath Starbucks, but in view of Seattle's Best, they seemed to be at least a step behind in the coffee prostitution industry. I was shown to be ignorant of the facts just a few sentences later in the article: Seattle's Best is but a mere subsidiary of Starbucks Corporation. Yet again, more fuel is provided for my fiery hatred toward those who smear specialty coffee.

What a little more investigation produced was what became frightening for me. A simple Wikipedia search on Seattle's Best brought up all sorts of news. The article explains my fright pretty thoroughly:

"The Borders bookstore chain signed a contract with Seattle's Best Coffee in 2004 to convert Borders' in-store cafes to Seattle's Best cafes. As of 2006, approximately two-thirds of Borders' domestic superstores have completed the Seattle's Best conversion. Seattle's Best parent company Starbucks Corporation has contracted with Borders' competitor Barnes & Noble to sell its products in Barnes and Noble's Cafes. Starbucks also owns and operates locations within Chapters and Indigo Books and Music bookstores in Canada."^[update]

So, our two primary bookstore chain options are overwhelmed by our SINGLE most dominating coffee source. Unfortunately for those poor souls looking for what is really, truly, SPECIAL specialty coffee, you'll have to wait to get your fix until after you leave B&N or Borders. So, what does this really say? What is this post really about? I think it's about the prevalence of bad coffee pushed off onto us as good coffee. Crud coffee is rejected by some in one package, so the pushers simply repackage it and sell it to them in a different way. Always look closer.

Another sickening example even less obvious than the previous one is Starbucks' 15th Avenue Coffee and Tea experiment:

"Andrew Hetzel, the founder of coffee consulting group Cafemakers, said Starbucks may also be renaming its stores to provide a testing ground for changes and, possibly, to bring in a new brand of consumer.
“It looks to me that they are testing a specialty sub-brand to see if they can capture some other segment of the market that would otherwise be disillusioned by a large corporate chain,”

Listen, all this is probably obvious to a lot of people out there. Honestly, I knew of quite a bit of this myself beforehand, but for those of you who didn't, look up while you're walking. Check to make sure where you're getting your usual is really a place you want to patronize. I'm not trying to scare people off of Starbucks, Seattle's Best, McDonald's or even Folgers, believe it or not. They make a product, but it just happens to be something VERY much different than specialty coffee.

Lord, thank you for revelation. Your revelation is clear and available and I thank You for that. I pray I take advantage of its clarity. Keep my head deflated and on straight. Here we go.

Lo Mejor de Monserrate

2010-02-15T15:23:00.000-06:00

I usually do not start off a post with a picture, but a simple coffee review is in order. A month ago or so, I bought "The Best of Monserrate" from Kaldi's based on some hype I had heard from a barista friend of mine. After all, it is called the "best", so how far off could it be? The stats on this particular Colombian coffee are quite impressive. It is farmed at just over 6000 feet in elevation and is of the Caturra variety. These two facts alone indicate that the coffee produced will be exemplary. Here's why: When coffee is produced at higher altitudes, the fruit "cherry" production decreases due to lower amounts of carbon dioxide in the atmosphere and typically less nutrient-rich growing conditions. The trees naturally produce less volume to increase the chances of each cherry and its seeds' ability to propagate. In other words, you get less coffee, but it's higher quality. In addition to the very high altitude, the Caturra variety is known to increase its quality as the elevation it is grown in increases. This plant and situation requires high amounts of labor and attention to successfully grow. The result, if done correctly, is a light bodied and pleasantly citric coffee.

Kaldi's did a great job on the Colombian Monserrate. The qualities expected from this growing region, elevation, and variety were perfectly displayed in my cup. My favorite brewing method with this particular coffee was actually the AeroPress. This is atypical for me, but fitting here because it intensified the citric notes and allowed me to truly appreciate the immense quality of the beans. Another favorable method of preparation was the almighty Chemex . French Press did not perform as well as I had hoped, but did improve after employing the "skimming" method suggested by Tim Wendelboe found in James Hoffmann's Videocast. I doubt there is much left, if any, but in the event there is, PICK IT UP! Delicious and affordable is rare.

Lord, thank you for great tastes. Keep my head deflated and on straight. Here we go.

My McCafe Moment

2010-02-10T14:11:00.000-06:00

Last week, I went to McDonald's for breakfast. This is not a common occurrence for several reasons. One reason is that I am not in the financial position to blow money on "food" that is honestly not worth its price. The other major reason is already stated within the first reason, the food is bad. However, I made an exception for some reason. I may have gone temporarily unconscious, I don't know, but the result of this action was my purchase of a "EXTRA-value" meal from this fine establishment. What I realized while at the counter was that I now had a problem: what to drink?

In retrospect, I'm thinking the extra fifty-some odd cents would have been worth abandoning the sinking ship of McCafe for the life raft of reconstituted from concentrate orange flavored water (juice). But, like I have said, I had some sort of mental faculty go on summer vacation a few months too early. I chose the "included" small coffee to accompany me in my delicious dining experience.

I started out by taking the lid off and documenting the wonders that are McDonald's gourmet coffee. I'm not sure if it is visible from the photo, but there is a nice watery line around the surface of the coffee where it meets the cup. Fantastic. I knew initially that this coffee was going to be weak, both in taste and in body. Honestly, I cannot believe that I'm even using proper coffee analysis lingo on this. It was in fact, weak. The taste wasn't horrendous, like that of the pre-ground anciently old office coffee, but it wasn't much better either. The finish was bland and stale. I didn't finish it.

How about that styrofoam cup covered in printed paper to replicate Starbucks' paper cups? How do you like that? McDonald's is trying to imitate bad coffee as well as cover up the fact that they use the world's worst (exaggeration, but still) substance for the environment as their cup. Great. This shouldn't be surprising- the similarity between McCafe and McStarbucks- because McDonald's has made Starbucks its prime target for expansion into the coffee scene. What IS surprising is that Howard Schultz, Starbucks CEO, said his "model for expanding Starbucks IS McDonald's." I guess the mimicking goes both ways. Bottom line: I'm not lovin' it.

Lord, thank you for the ability to go and to do and to try. I pray I don't take that for granted. Keep my head deflated and on straight. Here we go.

Espresso Machine Mayhem

2010-02-03T09:26:00.000-06:00

A couple of weeks ago, my mom and dad (and sister) visited to celebrate my birthday. As a gift, my dad offered to help install my refurbished La Marzocco 4 Group AV Linea in my house, just for kicks. You see, I am a coffee freak; as if you hadn't noticed the ENTIRE BLOG devoted to my ridiculously intense coffee passion. So, he went and purchased some low-end necessary parts like a dryer plug connection cable, garden hose (for waste water), and a small water filter. We spent an hour or so hooking it up, filling the boilers, and working out the kinks in our technical knowledge. I've installed a Linea before, but it had been at least 7 or 8 months since.

The first step was hooking up the water hose to the existing laundry water outlets:

This was such a good time. The water pump, if not given enough water pressure, as to by syphoned to actually start working. Luckily for us, where I live has VERY sufficient water pressure- nearly making the pump unnecessary. As you can see this was a low-cost job, performed as basically as possible. The next step was connecting the existing 220 V power cord to the new dryer connection cable

(costing roughly $6 compared to the usual $25 for a real machine plug). This went on easily enough since my dad is a do-it-all electrician extraordinaire.

Then came the real eventful stage of running water into the boilers. We had initially forgotten to close off the water pressure relieve valve in the waste water tray, so, water came blasting out of it at first. Quickly shutting off the water supply allowed us to close that valve and get back to it. After that shock everything filled fairly smoothly. It took about 10 minutes to get everything filled and adjusted to the correct pressures- adjusting the pump to obtain the desired 9 bars for the front 2 extraction boilers was the most difficult (there are actually 3 boilers in the 4 group machines, 1 "front" boiler for two group heads and the "rear" boiler for the steam wands).

Unfortunately, after starting the machine for 15 minutes and allowing the boilers to heat up and drain energy, the breaker in my residential breaker box tripped and that showed us that this little project had hit its limits. There are "ways" to get around this problem, but all of these ways are illegal- at the very least they are against "code."So, we called it quits for this particular adventure. I promptly drained the water out of the machine and it is now stored, propped up on paint cans, in my laundry room, again waiting for its chance to shine.

Oh, my beloved, how long do I have to wait for thee? How long before we can frolic in the meadow of espresso bliss? I know I'm ridiculous, but still. This machine was a significant investment. All I'm saying is using it would be nice. The picture doesn't show it, but I did replace the drip tray, grates, etc, so no worries about abuse and neglect.

Lord, thank you for the learning experience. I pray You bless Charlie for all his help with, and tolerance of this crazy interest of mine. Keep my head deflated and on straight. Here we go.

This is Cool

2010-02-02T11:26:00.000-06:00

It is so fulfilling to see my dream begin to come true. This is such a small thing, a mere drink sleeve, but it made a huge impact on my morale regarding this endeavor. As far as significance goes, this development (and blogpost) means almost nothing, but still...

Lord, thank you for a little progress. It feels good. Keep my head deflated and on straight. Here we go.

My AeroPress Experience

2010-01-27T09:24:00.000-06:00

I was totally fooled. Its almost funny how sure I was that I was getting a vacuum (syphon) pot for my birthday. It turns out I received an AeroPress instead. This is not bad news, not at all, just different news. So, as you might have guessed, I tried it out several times that night. The first few were rough, just like anything is the first time, but it's leveled out a bit now. Am I impressed? Adequately. Blown away? No. This contraption is very inexpensive and probably the easiest total use/clean-up I have ever experienced. So, should I expect the same results as my Chemex, French Press, or even espresso machine?
I took a myriad of pictures while playing with the AeroPress. Micalah took even more. I've selected a few to post on here: steps in its use and clean up.

Starting Equipment with grounds (above)

Adding 190-200 degree water (rather than the prescribed 175, for more thorough extraction)

Stirring grounds (upside down because if done how prescribed, watery coffee escapes through the filter)

Adding filter and cap

Pressing (gently)

Removing Cap

Rinsing off excess grounds (the rest were ejected into trash like an espresso puck)

Final product made roughly 8-10oz (cups used were the Bodum Assam)

Overall, a good experience, but I did have some very notable changes to the officially prescribed process. I used roughly 1/4 the amount of coffee grounds for one press, I used it in the "upside down" fashion, and I used much hotter water than prescribed. I'm still in the working-out stages, but finding those changes to be necessary was a big help.

Lord, thank you for the chance to play around and enjoy things. I pray learning opportunities like this would be available for my kids as well. Keep me head deflated and on straight. Here we go.

Best Of Series: Vacuum Pot (Syphon)

2010-01-26T00:07:00.000-06:00

Everyone knows Intelligentsia knows their stuff. They are on top of the coffee world right now in more ways than one. I chose their Vacuum Pot (or "syphon") how-to video because of their clout mostly, but also because it is put together very concisely. Also, their use of black and white with limited use of intense color splashes kept my interest. I think the capacity for learning with the video is very high, even if you consider yourself familiar with this brew method.

I didn't get this one for my birthday, but you had better believe it's on my watch list. Too cool. Lord, thank you once again for awesomeness, but especially when embodied by coffee-related product demonstrations. Keep my head deflated and on straight. Here we go.

First Time's a Charm

2010-01-25T09:29:00.000-06:00

I turned 21 yesterday. With a wife, two kids, and a mortgage, I already feel like I'm in my forties. I've been served alcohol a couple of different times, both unwanted, after joking around with a waitress. You see, I guess a ring on your finger and two kids along with you send a message that you are definitely 21. Well, until yesterday, I was not. I returned both previously mentioned beverages with my apologies (the wait staff totally missed my intensely dry sarcasm upon "ordering" alcohol for my 1 year old daughter, and assumed I was wanting it for myself- AND did not check my ID ever). Anyway, the point of my post does have something to do with coffee, at least mildly.

I have had absolutely no interest in alcohol before, especially beer. I had never swallowed any in my life until last night. My wife surprised me with a late-night party at the local micro-brewery called Flat Branch Pub & Brewery. She had a few friends there and we took advantage of the 1/2 price pizza and cheap drink menu after 10pm. A Russian friend of mine, who will remain nameless, has had a bit more experience with certain types of beverages than me, so naturally, he led the way last night. He and another fine gentleman bought me a sample order of six different brews.Honey Wheat, "Oil Change" Stout, Irish Red, Katy Trail, Brown Wheat, and Red Wheat were the specific names. Where this post becomes about coffee a bit is now. Until last night I had thought that beer was going to be a bland and uniform blanket of "blah," with no taste differences or experiences of note. I was wrong. Like coffee, I had no interest in alcohol before someone purchased it for me, allowing me to sample with no financial risk of my own. I actually began to pick out taste differences, texture qualities, and really got into it just as I have with coffee. Am I saying I'll be a regular- not even close. I actually drank the equivalent of 1 and 1/2 bottles last night over a 2 hour period, which is very minimal. I guess I'm happy I've finally realized there is a bit more to the alcohol scene than mindless drunkenness, which is a typical conclusion in a college town.

Lord, thank you for giving us a great time last night, with no need to over-indulge. Keep my head deflated and on straight. Here we go. I love you Calah.

Barista Magazine Honors

2010-01-23T10:54:00.000-06:00

A friend of mine in the industry, Joe Marocco, made it into our beloved Barista Magazine for the December/January issue. He works extremely hard perfecting his craft of roasting, but still reserves enough time and energy to become one of the best baristas in the U.S. I respect his work and desire to share his knowledge with others who are interested, people like me. I visited Kaldi's Roaster in St. Louis a few months ago and he gave me the tour, plus an entire day of lessons on roasting how-to. I've posted a few times on this in the past, so for you who want more info can look there. Check the link above to check out his face time in the iMag, page 54. Congrats Joe for the long-due shout out.

Best Of Series: AeroPress

2010-01-22T08:26:00.000-06:00

The next edition in the "Best Of Series" is one based on the AeroPress. This is a simple contraption that uses air pressure to push very hot water through a layer of ground coffee, the same principle as espresso, but resulting in a black coffee-like brew. Since the press is by hand, the extreme pressures espresso machines can achieve are a bit beyond this method. Nevertheless, this is a very interesting and cost effective method for brewing coffee. It has become so popular in some regions (Scandinavia for example) that there are special competitions based on its use. Anyway, here is the video and how-to:

Pretty good stuff. This will most likely be the next addition to my coffee maker lineup. That is after I get my birthday present: Vacuum Pot (I'll post on the vacuum pot tomorrow)! Lord, thank you for excellence in simplicity. Keep my head deflated and on straight. Here we go.

Best Of Series: French Press

2010-01-21T21:40:00.000-06:00

This is the next installment of the "Best of" series and is based on the French Press. James Hoffmann gets the honor this time and his very own post on Espresso Vein. Please note his emphasis on the use of scales in this demo; not a widespread idea for home use, but should be gaining ground due to their effectiveness. Now, I'll just sit back with you and enjoy the demonstration:

Did you see his "Break?" Too beautiful! That is some great coffee there. It looked like the coffee lost a full inch in height after the break- that's due to the release of CO2 "breaking" through the cap of grounds. Then the "Clean" took me by surprise. It seems so simple and obvious since that procedure is a carry-over from cuppings, but I had never thought of that before I saw Tim Wendleboe do it on his version of the French Press video... I didn't use his because it was in Norwegian.

Lord, thank you for the ability to learn and appreciate knowledge. Please help us to continually search for more. Keep my head deflated and on straight. Here we go.

Best Of Series: Chemex

2010-01-21T08:01:00.000-06:00

Rarely, if ever, do I make posts explicitly about one entity. To post on one singular item, it had better be outstanding, fascinating, or ground-breaking. This post is not really any of those, but it is entertaining. So, according to me (and that is all who matters apparently) this is post-worthy. So what is it already? This is a how-to video on pour-over brewing with the Chemex. I found it on the new website called Brew Methods, fairly straight forward; a link to that is found to the right in my "Interesting Links" section. This video is by no means the only video for using the Chemex well. In fact, it is not even the "best". It is, however, the most entertaining, therefore it gets prominence and its very own post on Espresso Vein. This is going to be the first of several posts based on my favorite videos of mainstream brew methods. Anyway, here are the goods:

Lord, thank you for creative coffee professionals like those from Verve. Keep my head deflated and on straight. Here we go.

My Review of Ethiopia Aleta Wondo Natural

2010-01-18T09:23:00.001-06:00

Originally submitted at Coffee Review

In aroma and cup soft, honey-like sweetness with round fruit tones and a hint of flowers. Bright acidity, medium body, silky mouthfeel, continued softly stated fruit and floral notes with an added hint of lemon. Finishes cleanly with a muted but rich pungency.

Definitely Worth the Dough

By Espresso Vein from Columbia, MO on 1/18/2010

Pros: Attractive Mouthfeel/Body, Balanced Acidity, CocaCola-like cleanliness

Cons: Poorer aroma than used to

Best Uses: Manual Pour-Over/Drip

Describe Yourself: Coffee Connoisseur, Coffee Professional

I grind a bit finer on a burr grinder and use a pour-over method called the Chemex for brewing. A great coffee to wake up with, very bright. The aroma was a bit slow. The roasting process did not seem to add much to it other than hits of honey, but overall still well above average. Incredibly affordable.

(legalese)

Seriously Hilarious, But They're Serious.

2010-01-16T11:23:00.000-06:00

Over Christmas break from school (and work) my family and I visited the grandparents. About once a week my wife and I had a chance to get out of the house on our own. These mini-dates usually include searching out a new local specialty coffee shop. Unfortunately, our families live in the world's worst specialty coffee environments, rural Missouri.

Our first encounter with "rural Missourah" specialty coffee was at a Goodwill store. Not exactly a coffee shop at all, but still. We were shopping for some baby shoes for our son (no need to spend the big bucks for shoes he will neither wear much nor remember). Anyway, while browsing, I found this gem:
Wow. Does that "espresso" look like some sweet black coffee or what? Mmm... delicious (please catch the intense sarcasm).

The second run-in with fantastic south-western Missouri specialty coffee came at an odds and ins store called "Doo-Dads," so you know it's good. We had enough sense to bring our own whole bean Guatemalan coffee from Northwest Coffee and Costa Rica Don Mayo from Kaldi's Coffee, my burr grinder, and Chemex brewer, so luckily we weren't actually looking for these "finds." Here is the pain: Again, SOO GOOD. How do you like that? This was so rural, even Starbucks is a foreign idea (hence "Star Buck"). We were ready to get home.

Lord, save me from this body of coffee sin. Keep my head deflated and on straight. Here we go.

Single Origin Espresso

2010-01-14T19:36:00.000-06:00

I've had a few lattes using single origin espressos. Until the last one, they've all been little more than blase. The Costa Rican Helsar de Zarcero from Kaldi's is the exception: Fantastic. I ran out of whole beans for the house and couldn't get my shipment from Northwest in time, so I went down to Kaldi's and picked up some of that unbelievably satisfying Costa Rican. Brought it back immediately and brewed it in the Chemex (with new PRE-FOLDED filters!) and prepared my palate for delicious black brewed brilliance.

I sipped at first, it was hot. The hopes here high. I'll do us all a favor and won't drag this out. It wasn't the greatest. Good enough to finish, but not good enough to buy again. My wife really enjoyed it, but the qualities she picked up were totally lost on me. Supposedly women have an enhanced ability to smell and therefore taste. Maybe this has something to do with it? She detected a "honey-nut cereal" taste that was totally lost on me. My detections were minimal: coffee. No brightness, no citrus, no roast elements; it was blase. Roles reversed on me. This could have been a freak accident, but in the even that it wasn't, this is a crazy phenomenon. A single origin coffee (a top notch propagated and roasted batch at that) that tastes better as espresso? Crazy.

Lord, thanks for new experiences. Keep my head deflated and on straight. Here we go.

Roasting @ The Roaster

2009-12-17T17:17:00.000-06:00

Where I left off on my trip to Kaldi's Coffee Roasting facility was after the different varietals arrived. Picking up from here, we moved directly into the good part, the roasting. Joe Marrocco, partially pictured to my left, gave me great treatment and shared answers to just about everything I could think to ask, and many things I didn't think of. I'll walk you through some of the more memorable insights.

When I arrived I immediately saw the mammoth Probat roaster- much larger than other operations I have seen- which gives Kaldi's the ability to roast greater volume and sell to a larger market. This is minuscule compared to the volumes of larger companies like Ronnoco or Starbucks, but these companies drop SUBSTANTIALLY in the quality department. The Probat was manufactured in the early 1920s and made out of cast iron at least 1/2" thick, probably much thicker. This substantial construction allows the machine to use less fuel in heating because of shear residual heat buildup. On the opposite side of the Probat, the cycling of the barrel is driven by old-style belts (the belts need no restrictions or guides to keep them aligned simply due to superior construction). The beans are cycled around in the barrel-style bin for very precise amounts of time and in varying levels of heat. As pictured first, I had the opportunity to help track the heat variance on a very small batch of Ethiopia Yigacheffe. This experience really illuminated the process of addition of heat and the process of watching the batch roast develop.

Heat is applied heavily at the beginning to around 410 degrees, the coffee is then dropped into the barrel, and the temperature drops to its lowest point of 200 degrees because at this point the beans have absorbed initial heat. After this absorption period, the temperature begins to rise rapidly back toward the 350s. The "flame" is dropped in proportion to the heat increase within the roaster itself. This may sound paradoxical, but it really does make sense: the coffee begins to roast itself from within- like a miniature candy factory in every bean. The beans increase in temperature on their own during the caramelization process, from the "first crack" (the beans expand and a cracking sound is produced) to the "second crack" where caramelization ceases and carbonization begins (where the sugars produced through roasting begin to burn). After the beans have reached their optimum roast level, they are dropped into a cooling tray. This cooling tray has a reverse fan sucking air from above the beans in the tray, through the beans. At the same time, there are swirling arms that stir the beans, further cooling them and stopping the roasting process within the beans. During this time, the roaster will observe the beans and try to pick out any outstandingly over-roasted beans that may have gotten stuck against one of the iron sides within the barrel.

Kaldi's has another roaster, a smaller San Franciscan, used for small batches like the one I got to work on. It is around 30-50 thousand dollars to buy. This sounds like a lot until I asked what the Probat costs. If you can even find one for sale, the Probat is around 250 grand to start. Wow. Here's a picture of the smaller (more realistically priced) roaster:

Lord, thank you for the great experience and new knowledge. I pray I can do something like this myself. Even if I don't get to have my own roaster some day, I still want to serve You. Keep my head deflated and on straight. Here we go.

My Review of Burundi Kinyovu

2009-12-12T14:38:00.001-06:00

Originally submitted at Coffee Review

Co-cupper Jim Reynolds (95): "This coffee scored well in every category. I especially liked the floral acidity - a nice vanilla and chocolate aspect to the flavor complemented the smooth - very smooth - mouthfeel." Ken's praise (94) was nearly identical, though he added "spicy fr...

Burundi Loving

By Espresso Vein from Columbia, MO on 12/12/2009

Pros: Balanced Acidity, Attractive Mouthfeel/Body, Smooth Taste, Exceptional/Interesting Flavor, Not Bitter, Pleasing Aroma

Cons: Roast didn't add anything

Best Uses: Manual Pour-Over/Drip, Gifts

Describe Yourself: Coffee Professional, Coffee Connoisseur

I used this in a Chemex (pour-over) and it was fantastic. I used to work for Kaldi's, but am now running a competitor shop. I still must admit, this coffee was fantastic.

(legalese)

Roasting Expedition

2009-12-12T10:56:00.000-06:00

I was invited to spend the day at Kaldi's Roastery in St.Louis, so I took advantage of the opportunity. On the trip, I was shown the inner-workings of the roasting facility, trained in Kaldi's roasting practices by the award winning roaster and barista Joe Marrocco, and experienced a quality-control cupping- the likes of which are held there almost daily. Experiencing so much in one day will require more than one post to share adequately.

Where to start? There was just so much information imparted to me! Until yesterday, my experience was largely limited to barista experience, managing and marketing, brewing techniques, and training. Yesterday, I was shown so much more of the coffee world! The roasting process was amazing and describing it seems empty, but here I go anyway. I think simply starting with the beans' arrival at the roaster and following their progress through the roasting process will be the easiest way for explanation.

Kaldi's receives hundreds, even thousands of pounds of green coffee beans weekly. The day that I was there, it was a "light" roasting day- not roasting much for their standards, only staying busy roasting for 5-6 hours of the day (that's still amazingly large quantities). These beans arrive in huge 60 pound burlap sacks transported directly from their processing facilities in the origins grown. Only very select coffees are chosen by specialty roasters like Kaldi's for production. Something like 1-3% of coffee grown meets the very strict standards of specialty coffee. In fact, Kaldi's was roasting a Costa Rican coffee that was the best lot of its class- a Cup of Excellence coffee, which are very pricey. Kaldi's is fairly unique in that they rarely pass on the extra expense to their customers, even when buying the most premium of the specialty coffees. One example I'm familiar with is the Burundi Kayanza single origin coffee that scored a 95 on the Coffee Review- instead of selling this very high scoring coffee for high prices (some as high as $60/10oz), which would be expected, they sold it for the standard $11-13/lb that their other coffees go for; this is an effort to make even the best of the best available to everyone.

Moving the coffees to the scale comes next, weighing them raw to then be transported in correct quantities to the roasters in batches. These two roasters in use were very different- one was a San Franciscan, the other a Probat. The San Franciscan was around the 25lb barrel size, the Probat a 75-100lb mammoth. This is where I will pick up next. Pictures and more detailed descriptions to follow!

Lord, thank you for the opportunity to obtain more knowledge about this fine product and thank you for those at Kaldi's willing to take the time to share their insight. Also, thank you so much for a wife interested enough to spend the whole day along with me, experiencing the roasting. Keep my head deflated and on straight. Here we go.

Flat Out Doubtful

2009-12-08T09:37:00.000-06:00

There is no way the Flat White is produced properly by Starbucks. No Way. I'm rarely so confident in my judgments that I make wide over-arching blanket statements without even stopping to see for certain that I'm right, but this is one exception. Starbucks, as you probably have heard already, is officially introducing the Flat White to their menu. This extra-specialty drink originated down-under in New Zealand and popularized in Australia, then quickly spread to Great Britain and now to the Pacific Northwest empire of Starbucks.

Why am I so certain that Starbucks has bitten off more than they can chew? Because they have already proven that high quality drinks such as the latte, cappuccino, and even as basic as the traditional espresso shot are out of their reach. The machines used at Starbucks retail outlets are those that are very similar to McDonald's and even some gas stations. The "Barista" pushes a button, then a watery slurry of coffee flavored nastiness jettisons out into the cup (their so-called espresso). Then the "Barista" supposedly steams the milk for the drink, but most often scalds, burns, or outright ruins it. Then the two mutilated ingredients are mixed and served to you in exchange for your $4.00. Pathetic.

So, with the addition of the Flat White to their menu, their lack of skill will be exasperated further. The Flat White requires even more attention to the milk steaming process. This drink requires little to no air injection during the steaming process, a lot of milk circulation in the pitcher, and steaming for the proper time duration. If Starbucks cannot meet minimum quality standards with their regularly produced menu items (and they most certainly cannot), what makes anyone think their Flat White will even resemble what it is supposed to? My prediction is that the drink will be very difficult to distinguish between the regular latte or even cappuccino. If anything, Starbucks will mandate an "extra" shot into their drink sizes to bolster the Flat White's coffee flavor strength. Ridiculous. Most small independent coffee shops already offer more espresso per drink anyway- this would simply put the giant chain store a bit closer to par.

Obviously, I'm against Starbucks introduction of the Flat White into their menu. I hold to this view not out of some kind of necessary hatred for the coffee chain, but out of respect for the specialty drink and industry itself. The Flat White is not that special, but specialty coffee is. Starbucks, in my opinion, slanders specialty coffee by continuing to claim that it is what it once was- special. Here's a Link to the blog post that started this rave of mine. Do you agree with me, disagree, and why?

Here's another great Article on the Flat White's new found popularity.

Lord, thank you for a little bit of snow today. It was enough to make me enjoy winter, and not enough to make me late for work. Perfect. Keep my head deflated and on straight. Here we go.

Tanzanian Trial

2009-12-05T22:32:00.000-06:00

I tried Lakota again today. Every once in a while I work up the courage to cross the street and order a cup of coffee from Lakota Coffee. The courage is necessary because I have never had a good beverage experience there before. Environment, service, and price are not the issues to overcome here, those aspects are just fine- in fact, they are outstanding (not the decor, that is a bit weird). The actual product is what is holding me back.

So, like I said, I tried it again. I was actually just there to meet Vida's roaster, another Brian, of Northwest Coffee from St. Louis. He was bringing me the pound of Guatemalan I had ordered for dispersion into gift baskets for family Christmas gifts. Again, I digress.

While waiting for Brian, I ordered a cup of black coffee. Their setup is a self-serve bar of air pots, all of which are pump style and kind of cheap. The coffee can stand brewed in those pots for well into three hours (grossly over-kept). So, the coffee is already fighting an uphill battle by the time it reaches my palate. I tried a Tanzanian varietal since it is a rare find in Columbia- also I hoped that since I had limited experience with this varietal I would be less disappointed by Lakota's product. Good logic, but still an unfortunate result: badly over-roasted coffee.

This is the same trend I have noticed and heard repeated by other coffee drinkers, "Lakota burns their beans." I know some coffees need longer roasting times, I'm not ignorant to this; I am more the opposite in fact. For Lakota though, they at best critically injure all their coffees before they are even brewed with their over-roasting policy. They roast in-house, a plus. They also roast in-house badly, a HUGE negative. In essence, every coffee offered is a different form of French Roast, Italian Roast, and Viennese Roast, with little effort for differentiation. The Tanzanian had a small spark of life left in it when I tasted it, but the true intensity of the brew was sapped by the charring effects of its roast. Poor beans.

I'm not trying to go on an all-out rant against Lakota, really and truly. What I am trying to do is shock them into realization that they suck at roasting toward the heightening of the individual varietals' best features. Instead of putting the roaster on French Roast cruise control, pay attention to the best roast methods for each individual bean type. Pay attention to the roasting practices of the best roasters in the world like Intelligentsia, Square Mile, Kaldi's, or Vida Coffee Co's provider, Northwest Coffee Roasters. And for goodness sake, pay attention to your customers.

Lord, thank you for great coffee and the ability to change. You are unchanging perfection, please help us change; help us change to be more like You- perfection. Keep my head deflated and on straight. Here we go.

Traditional Cappuccino

2009-12-03T11:13:00.000-06:00

I went to Kaldi's again. I couldn't help it! On my second, second anniversary date with my wife we stopped by and picked up two lattes. They were offering a single origin Costa Rican espresso, so I asked for it- it's kind of my new obsession. Anyway, after tasting this Costa Rican espresso, I was hooked! It was too beautiful. So soft and caressing, yet aggressive in the finish. Obviously it is a different process of evaluation due to the addition of milk, but still- delicious!

So, as I was saying, last night I went back for more. This time I lowered the milk content to a traditional 6oz cappuccino, but kept the single origin espresso. Again, I was blown away with its sweet gentleness. As i was drinking this divine creation, I took note of a few elements of the drink I appreciated. This rating system is not official in any way other than for my own purposes of organizing espresso experiences: I give 10 points to four areas of the drink, then take the average of them all and calculate the final score:

1. Milk Foam Preparation
2. Steamed Milk Preparation
3. Espresso Preparation and Taste
4. Presentation

The first category of milk foam is important because milk based drinks really have two separate sections, the steamed and foamed sections. The cappuccino shows these two categories off most explicitly. So, for milk foam, the barista received a score of 7 because the foam "cap" was about 1/3" thick- a bit much, but still decent.

The category of steamed milk was much better. The steamed milk section was near perfection, deliciously warm, not scalded- not easily done on a 6oz drink! Therefore, a score of 9.5.

Section 3 received a score of 10 for reasons previously discussed. The espresso was amazing. So soft and balanced for a single origin!

The last section of presentation earned a score of 7.5 for decent latte art, but not great and for the demitasse cup, spoon, and chocolate covered coffee beans. Latte art is not an easy feat ever, let alone on such a small drink like the cappuccino.

The total rating ended up as a 8.625- not bad at all. Any score lower than a 5.0 overall is something not even deserving of the title specialty coffee, so nicely done Kaldi's! Thanks for the great experience. I'll be back again I'm sure. Keep that Don Mayo going!

Lord, thank you for the ability to go and pick up such great products. My health, the freedom to do so, and the shops that provide it. Keep my head deflated and on straight. Here we go.

Jewell of the Broad Ripple District

2009-11-28T11:13:00.000-06:00

Hubbard and Craven's coffee shop in the heart of the Broad Ripple district in Indianapolis was fantastic. It reminds me a lot of my last employer, Kaldi's Coffee Roasters based out of St. Louis. Both are dominant artisan wholesale coffee roasters in their cities and surrounding region. Both have a handful of coffee shops under proprietorship. These two companies are dedicated to quality and I love it.

Last night, Hubbard and Craven's really impressed me. I decided to give it a shot because it looked like a classy place (and my only other option was St*rb*cks). I walked in to the shop with my wife, expecting to have to order a standard latte, etc. because traditional drinks are usually a foreign idea to midwestern coffee shops; this was not the case at Hubbard and Cravens.

I was met with a classy environment with a very developed menu. They offered a large variety of in-season varietal coffees, traditional espresso drinks, and even a CLOVER coffee brewing system! I had never gotten to try a clover cup of coffee, so obviously this is what I chose. My wife and I bought two different types of Guatemalan coffee; one had an overt chocolaty taste and heavy body, the other was much more floral and had a lighter body and more citric taste.

We were charged a reasonable 2.15 for the 16oz cups of very specialty coffee. To be honest, the coffee produced by the Clover was not shockingly superior like I had expected. By no means was it bad, but it simply did not live up to the hype I guess. I would buy it again, but mostly because it was brewed to order- the same reason why I would purchase a Chemex cup of coffee or a french press. At any rate, it was a great cup of coffee and a superior coffee shop with great service (the barista was cleaning up shop getting ready to go home when we walked in- no hesitation to dirty up the Clover for us).

Lord, thanks for the great coffee last night. Please keep my head deflated and on straight. Here we go.

Farmers' Plight

2009-11-24T10:18:00.000-06:00

I thought this article was great at encapsulating the idea I want to address today: A farmer's struggle selling his produce at fair prices. A lot of us in coffee retail simply do not understand the issues that go into growing and selling coffee, and for obvious reasons. The first part of this article found on the Coffee Politics blog was very helpful in illuminating the farmers' fight for fair prices, so I'll bring it to you. I'm definitely not saying that I agree with all of the points argued on this blog, but this specific illustration about coffee pricing is very good.

"Will The Real Poor Farmer Rise"

"'A few days back, I had a rare and wonderful opportunity to spend time talking to coffee farmers in Yirgachefe, where about two hundred had gathered to greet ECX as we visited a coffee washing station owned by a prominent coffee exporter. As I stood taking in the absolute beauty of the sun starting to set over the terraced hillside where row after row of coffee drying tables loaded with beans in their golden parchment were aligned nearly perfectly, framed by dense coffee trees, while the wet mill processor creaked in the background, Ato Tadele came to greet me. We bowed to each other. He said he was a farmer who sold his red cherry to this private mill owner. I asked him how things were going. He said okay, but that he wished he could get higher prices. I laughed and said any farmer worth his salt would say the same, anywhere in the world. Then I asked what today’s price was. He said the farmers had negotiated a price of 4.35 Birr per kilogram from the miller’s starting offer of 3.50. I asked how they came up with that price. By now, we were surrounded by about 50 farmers all wanting to chip in. They said they had heard that prices in the city were getting higher. I asked them how they knew. They said they had heard on the radio. I asked them where those prices came from. A small pause. Somebody hesitantly said, the new coffee market in Addis? I said yes, breathing an inward sigh of relief. Just to make sure, I asked what time they listened to the ECX daily price broadcast. Ato Tadele brightened and said, at 8 pm. Some said, 7 am, and others, 1 pm. Now I really felt good. Then I asked if the broadcast was easy to understand. Then a lot of discussion came up, about too many prices, too fast reading, not very easy to understand. Okay, I said, let me introduce Ahadu, our market data officer, standing right here next to me, he wants to hear you on this and it is his job to get it just the way you need it. And so it went.'

'The point is that Tadele, and many more like him, take their red cherry or dry beans to the nearest market outlets, with just the faintest idea of what their coffee is worth or what the world out there, or even the national market, looks like. Our challenge is that we need to figure out, as a country and as a national marketing system, how to empower Tadele and others like him to make meaningful choices of where to sell, when to sell, at what price to sell, and to whom to sell, so that he can maximize his returns and improve the quality of his life, send his children to school, make sure they get health care, and break the vicious cycle of poverty in which he is trapped.'"

So, as you can see, the farmer faces an uphill battle. The least we can do as consumers and retailers is to be aware. This is our first step. Lord, thank you for great coffee and those who labor to produce it. I pray we are able to be just in our relation to others. Keep my head deflated and on straight. Here we go.

Sick Without Coffee

2009-11-17T14:33:00.000-06:00

I've been sick for the past five days. Yes, all five. I've got all the troops out praying for my recovery now, so it shouldn't be long, but I did realize something very interesting and disturbing this morning. I have gone without coffee for the past four mornings! Something about not eating but 300 calories worth of bread and drinking just enough water to swallow Tylenol just takes the motivation to prepare delicious coffee in the morning right out of me. To be honest, getting out of bed was not even physically possible for the last 3 days- 103 degree fever with all the amenities. I've got the fever down now, but still no desire for the good brew. I'm scared.

Not being able to smell a thing may have some part to play in the lack of coffee crave. With this specific beverage, the smell is at least a third of the enjoyment. I'm taking Tylenol anyway, so I'm not getting the headache from caffeine withdrawals. That explains the physical side of my non-need for coffee. What about the psychological? A caffeine addiction only lasts for about 24 hours typically- it's the habitual practice of drinking coffee in a routine that takes longer to break. Have I really gotten past this? I just purchased what many consider the best espresso machine in the world! Can someone who just bought a La Marzocco 4 Group Linea for their HOUSE just sweep past an addiction like their morning coffee!? Maybe I'm reading to much into this, and I hope that is the case. I truly do hope I can get over this head mess soon because I think my habitual coffee intake obsession may be the greater victim if I don't.

This Linea I mentioned before is going to be the focus of many posts to come. I'll be dissecting the machine top the bottom, inside and out. If you choose to follow, we will explore the inner-workings of the most important espresso machine of the third wave coffee revolution. Here is a picture to tickle your fancy:

Thank you Lord, for the awesome new toy that I definitely did not need. I pray I'm responsible with what you've given me. Please heal me of my sickness. Keep my head deflated and on straight. Here we go.

Home Espresso

2009-11-04T13:50:00.000-06:00

This post has been inspired by my sister-in-law who is addicted to her $3.00+ sugary mess of a espresso drink. She came up to my house to visit last month and while there. she and her husband (an avid coffee drinker himself) asked my opinion on home espresso equipment. Instead of limiting my response to them, I think I'll share this with you all. I'm not saying I'm the ultimate resource for coffee related questions, but I do have a well developed opinion on most subjects, so here we go.

I have three different categories for home machines:
1. The Best of the Expensive
2. The Best of the Not Cheap
3. The Best of the Economical

There are a vast selection of these small home units. I am going to eliminate from my discussion espresso machines that are clearly commercial quality: any machine with more than one group (place where the portafilter is installed and shots are pulled). There are some one group machines that are nearly commercial grade, but are clearly more suited for residential use than any multi-group machines. These nearly commercial one group machines are the same machines that comprise my first category of home espresso preparation.

The La Marzocco GS/3 single group espresso machine is clearly in the front of the pack for the Best of the Expensive home espresso equipment. This monster machine can pull gourmet coffee shop quality shots every time. Smaller coffee shop operations can feasibly use this machine on a commercial scale, it's so professional. The price tag also proves this point: usually hovering around SIX GRAND! Another machine commonly viewed as world class is the Kees Van Der Westen "Speedster" which runs close to $8,000. Obviously, the average coffee drinker is not going to fork out this kind of dough. There are some cases though, where this machine is not completely ridiculous. Some coffee fanatics I know spend an average of $4.50 a day at my shop. This is not even counting the other half of the household who oftentimes spends a significant amount as well. So, over a year, this family spends around $1,500 on coffee related products. I don't need to explain the mathematics of such a situation to you any further. For those of us without such exorbitant spending patterns, there are other options.

The second category is the Best of the Not Cheap. This category is limited to those machines below $1,000, but above $500. In my opinion, you do not need to spend the maximum amount in this category to get maximum results. There is a clear front runner for me in the Rancilio Silvia. This machine provides exceptional espresso at a more realistic price of around $700. This is well within the reach of the average addicted espresso drink fanatic, like my sister-in-law. If you are like her, you make a stop by your coffee shop of choice (preferably local) and spend your average $3.50 for every working day. This habitual spending racks up a year-end total of around $850 before tax. So, clearly, a nice espresso machine is within reach. But, if you are like me and are skeptical of home espresso quality or unlike me (I'm a professional Barista, luckily), are unsure of your ability to recreate your beloved drink, you still have lower priced options.

My third category is where I landed. I am hanging out with professional coffee equipment all day anyway, so why spend huge cash of my own on home equipment? My personal choice came after much investigation. There were two components I needed: 1. A pump-driven water system and 2. a removable water tank for easy refilling. My final choice landed with the DeLonghi EC155. This machine cost me less than $100, around $80 at the time. I've had it for over a year now and it does a decent job (obviously not a $7,000 job, but definitely paid for itself). The steam wand is designed for the novice- instead of requiring you to inject air into the frothing milk yourself, the wand does it for you. Simply submerge the wand tip into the milk in your pitcher and turn on the steam.

These machines I've listed above may not be your final choice, but I would consider looking at them; perhaps use them as a starting point in your search for your perfect machine. There are many other products you will need as well for producing espresso in your home: a conical burr grinder, a tamping mat, a tamper, knock box, and a milk steaming pitcher to list a few.

Lord, thank you for the great coffee machines available to us. I pray that You bless the searches for the appropriate machines for the readers. Please keep my head deflated and on straight. Here we go.

Quick Note, and Warning

2009-11-03T08:37:00.000-06:00

I cannot stand it when coffee is blasphemed. One notable occurrence of this heresy is when the name of espresso is taken in vain. For example, in "Barista Magazine" the October/November latest edition on page 21, the title reads, "The Great Minnesota 'Spro Together." Oh my goodness! Breathe, Brian.

Why do we feel the need to shorten the word "espresso" to "spro," why? That just sounds ridiculous. Let's focus our energies on establishing the actual name of our wonderful beverage, "espresso," before we go on slurring it. Do you realize how many people still think that the word is pronounced (and even spelled) like "expresso?" Please people, have respect for the word, the beverage, and the work we coffee professionals are putting into getting awareness out about this passion of ours we call ESPRESSO.
It is possible I took this a bit hard, but it needed to be said. Let's hold off on the pet names and slang for a few more years. Let's wait on that for a time when people across the country actually know that it is actually called espresso first. Thanks.

Lord, Thank you for coffee. Thank you for the professionals who prepare and write about it. Help keep my head deflated and on straight. Here we go.

Vida Mobile

2009-10-26T16:05:00.000-05:00

I had such a great time on Saturday. Missouri's homecoming parade with football game against no. 3 Texas (not so great game) made for one exciting prospect of a day. When you add into the mix the start up of the new promotional "Vida Coffee Co Mobile," the day was bound to be awesome. And it was.

Starting on Thursday evening, I had the idea to hook up the coffee equipment temporarily and use them for promoting the opening of the new coffee shop on campus, Vida Coffee Co, a few months early. After mulling the idea over with some associates, we decided to prepare a temporary setup on an existing cart designed for serving specialty coffee. I'll save you some of the dryer details of the next 48 hours worth of labor preparing the cart for action and skip to Saturday morning serving coffee during the parade.

My family arrived at the 812 (the building's name) at 8am. I continued preparing the cart for active use, tested out the machine, etc until the arrival of the dairy products and some extra cups a lids. At about 9:30 we opened up Vida Mobile, ready to serve small espresso drinks free of charge, promoting Vida Coffee Co.

The word "cart" as you can see, is a bit of an understatement. It is a completely self-contained, fully operational, specialty coffee preparation unit. These are utilized widely across europe by the likes of World Barista Champion Gwilym Davies and the Coffee Collective from Sweden. The concept just is not real popular in the United States yet, unfortunately for Vida Mobile. My next goal will be convincing my board of directors to allow the temporary Vida Mobile to continue to function, perhaps even opening as an early form of the shop, continuing to promote the eventual "real deal" inside the 812 itself in January of 2010. I must say, my latte art progressed very nicely throughout the day:

Some more pics of Vida Mobile:

Lord, thank you for the great time on Saturday and allowing me to serve such great coffee to so many great people. Keep my head deflated and on straight. Here we go.

Basic Training Part 6: Barista & Espresso Evaluation

2009-10-23T12:16:00.000-05:00

For this, my final Barista Training post, I will very briefly discuss what is expected from the espresso bar Barista in terms of espresso quality. Please remember that these training posts are extremely abbreviated and simplified, so do not stop your process of developing your coffee knowledge and experience after these posts.

Baristas are responsible for the delivery of high-quality coffee beverages. Their skill in preparing these delicate drinks determines a large part of the overall outcome of the drinks prepared. Evaluating the Barista is done in conjunction with evaluating the drinks they prepare. This is how we evaluate espresso, a large part of the Barista’s job:

Espresso is pressure-brewed coffee. This method’s purpose is to extract vital oils and aromatic gases by forcing water under intense pressure through very finely ground coffee- creating an emulsion. Extracting the coffee’s oils and aromatic gases, suspended and infused within the water, creating a beverage that tastes just like how freshly roasted coffee smells, is the essence of espresso.
Four components for evaluating espresso (ordered by importance):

Taste: A Barista must know what proper espresso tastes like in order to replicate it properly.
Pour: The ideal pour will begin slowly, with a few drops, but will quickly become a thick and steady stream- like honey. Near the end of the pour, the color will shift to light amber from the original dark red. Extraction beyond this change will draw harsh flavors- called “over-extraction”. Pay close attention to the color, texture, and flow of the steams to control shot quality.
Crema: This is the foamy substance created through the release or coffee’s aromatic gases while trapped by the natural oils also released at the time of extraction. The desired crema will have identical color to that of the perfect pour. This color is a dark red with flecks of rust brown. If the crema is stirred, it should not dissipate, but recover.
Time: Shot timing should only be viewed within the context of the other factors. The ideal shot should take 20-30 seconds.

Lord, thank you for creating the person who invented the espresso machine and the magnificent coffee creation that it produces. Keep my head deflated and on straight. Here we go.

Basic Training Part 5: Planting, Growing, & Harvesting

2009-10-21T08:34:00.000-05:00

When the ripe cherries are picked they are soaked. Lower quality seeds with often-times rise to the top of the soaking bath, to be separated from the rest of the crop leaving only high quality seeds to be planted. The remaining seeds are quickly planted in very rich soil called humus. As the coffee bushes grow to 10-15cm they will grow their first leaves. After the young trees have produced not only leaves, but branches, a few of those branches will be cut off and transplanted into nurseries to develop into coffee producing trees themselves. Once a tree begins to produce fruit, which takes at least 10 years, the tree will continue to produce fruit for 40 years.

Growing conditions for coffee plants are very precise and the slightest detail can affect the overall production and quality of the fruit it bears. Nitrogen and Potassium content, slope of the land, amount of exposure to the sun or frost, and even the direction of the wind all have parts to play in the overall quality of the coffee grown. Covering coffee trees with tarps or mesh blankets, effectively shading the plants protects them from damaging sunlight. Coffee grown like this is known as “Shade Grown” and is worth premium prices for its increased quality. Depending on the amount of rain a particular region receives, coffee trees can produce multiple times a year. In regions that experience multiple rains per year, the trees will produce cherries 7-9 weeks after each rain. Regions that have one primary rainy season will produce one crop at the end of the season.

There are three main methods for harvesting coffee. The first and most labor-intensive method is hand-picking. This method is tedious and time consuming; therefore it requires a large workforce for even mediocre sized farms. This is the only method that ensures the greatest percentage of ripe-fruit harvesting, which leaves unripe on the branch. Only harvesting ripe cherries produces the best tasting coffee product after the roasting, so much of the gourmet coffee industry demands this method of harvesting. The next method is called Stripping. Stripping involves removing entire branches of a coffee tree and does not search for only the ripest cherries. Machine Picking is the final method. Machinery is used to harvest on a huge scale and is usually reserved for lower quality distributors.

Lord, thank you for great coffee and the people who propagate and harvest it. Please keep my head deflated and on straight. Here we go.

Basic Training Part 4: General Information and Propagation

2009-10-20T07:56:00.000-05:00

Growth and processing of coffee is made up of many steps, but can be organized into four categories: proliferation, harvest, processing, and grading (some also include a decaffeination step). Coffee is classified in the family Rubiacee, in the Genus Coffea, and is divided into two main species: Arabica and Robusta. General characteristics of each are:

Arabica:
Growth Climate: tropics near equator at altitudes between 980 yards to 1.2 miles at a temperature between 59F and 75F.
Characteristics: can grow to be 3-6 yards tall. Arabica prefers climate variation, but are less resistant to disease. Arabica produces a less bitter smelling or severe tasting product than Robusta. Also, Arabica is self-pollinating.

Robusta:
Growth Climate: tropics near equator at altitudes between 220 to 660 yards at temperatures between 75F and 84F.
Characteristics: can grow to be 8-14 yards tall, but are trimmed to 4 yards on plantations for harvesting convenience. Robusta prefers steady climates, but is more resistant to disease. Caffeine content is about 2-3% higher than Arabica. Also, Robusta is pollinated by insects drawn to its flowers.

Depending on the origin of each coffee, its character will differentiate. From spicy and smoky notes to fruity and flowery, each coffee’s profile will be unique based on its growing season, roast, and preparation. Every coffee tree grows flowers that last a few days. After the flowers wane, a cherry (or drupe) is produced. The cherry develops gradually: from green to yellow, to dark red when ripe. If the cherry is left on the tree too long though, it will begin to degrade into a dark brown color. The cherry itself is made up of five main components.

The first part of the cherry is the outer covering, the exocarp, which would be considered the “fruit” section. Immediately underneath is the mesocarp, a very thin jelly-like layer. Still inside are the seeds, or beans. The beans are wrapped in a substantial white colored endocarp, commonly called the “parchment”. Beneath the endocarp, totally encasing the individual beans is a thin layer called the silverskin. Finally, wrapped in the previous four encasings, are the beans. Arabica seeds are usually elongated with an “S” shaped crack down the middle. Robusta seeds are much more round and have a straight groove down their middle. They are usually grayish brown instead of Arabica’s blue-green tint.

Lord, thank you for this amazing fruit. Please keep me learning and advancing my understanding of it. Keep my head deflated and on straight. Here we go.

Time Out @ Strbcks

2009-10-19T16:54:00.001-05:00

This last Sunday morning, I got up early to go get some coffee. Yes, I usually do this same thing, but this Sunday was different. I went to Starbucks. WHAT?! Yes, I really did. I had taken the family to see the great-grandparents, grandparents, and aunt and uncles over the weekend. Where I'm from originally, there is Folgers and Maxwell House to choose from; there may be a Starbucks if you're lucky. So, the circumstances for my trip there are understandable, I think.

My brother-in-law is a Barista for Starbucks in the 6th richest county in the United States, in Overland Park, Kansas. He knows my thoughts on Starbucks, but due to the circumstances I relented and we went to get coffee together before church. What follows is the account from that morning.

We left my parents house at a quarter after 7. The drive to his particular retail store was about 30 minutes, so we chose to go to a closer location, about 15 minutes away. During the drive, we discussed several things, but mostly coffee- a mutual interest, but for me a passion. I schooled him a bit on what a proper Ristretto, or "restricted" shot was like. I told him this would be the first thing I would order when we got there. He assured me that Starbucks knew what this drink was and would make it well for me- I doubted. You see, I have ordered this drink just once before, the first time I visited Starbucks- the "Baristas" there did not even know what I was talking about.

A Ristretto is an espresso shot, the beans are ground a bit finer, the dose is likewise a little higher, and the tamping pressure is greater. All these factors added to the fact that the shot is only pulled for about 20 seconds makes for a very sweet shot, measuring about .75 or 1 ounce, since the more bitter elements are extracted later in a regular shot. Most straight espressos in Italy are Ristrettos. The shot should have a dark rust red crema almost completely covering the surface instead of the usual "Longo" 1.5 ounce shot which just has rust colored speckles.

We did eventually arrive at the Starbucks storefront. I ordered my Ristretto and the Barista behind the counter actually knew what I was talking about! Well, she acted as though she did anyway. I was served my Doppio Ristretto in one eight ounce paper cup: ugh. I took the plastic lid off the cup to view what I was about to drink and saw a perfectly average regular Starbucks espresso shot. These Baristas had no idea what a Ristretto was and even if they did, they had no way of producing it since their espresso machines are pre-programmed for a standard Longo espresso shot for the sugary, dairy-based drinks soccer moms have come to know and love. I was served one regular espresso shot that was highly watery, bitter, and had little crema. When I swirled by cup a bit, the crema disappeared. Just what I expected.

After explaining what the differences were between what should have been served and what was served, even my brother-in-law saw the light. He was so moved by the difference in quality I was explaining between local shops like my Vida Coffee Co and Starbucks, that he actually decided to start looking for a job at a local place (there aren't any around, or else I would have been there).

My brother-in-law redeemed his free pound of Starbucks coffee and gave it to me that morning- thoughtful. I chose an Ethiopia Sidamo. My logic was this: it had the latest "expiration date" (rediculous since all coffee goes stale 10-14 days after roasting- apparently Starbucks thinks 4 months is a good limit) and because Starbucks chars their beans. Ethiopian coffees are usually roasted very lightly since it compliments their natural floral notes. So, my bet was this will be my best shot at a decent cup of Starbucks' coffee. We concluded the trip by going to Target. I bought him a grinder for his coffee- he did not have one and was having it all pre-ground at the store before he took it home: awful.

I suppose if there is a moral to the story it is that Starbucks has its market: those who do not care about the coffee as much as they do the social value of carrying a cup with the mermaid logo will love it. Those few like me who value great coffee had better bring some with them the next time they go visit grandma and grandpa.

Lord, thank you for coffee, even if it isn't always great; the same for relatives. Keep my head deflated and on straight. Here we go.

Basic Training Part 3: Taste

2009-10-16T08:25:00.000-05:00

There are four categories for the taste of coffee. These four categories are distinct and separate, although they are highly dependent on one another. A simple metaphor for coffee’s taste is: the Lord is One, yet contains three distinct persons; coffee is similar in this aspect for it has a taste to be described, but can be shown to have four elements. These four parts are:

Aroma: This is the first element to meet your palate. As you move to take a sip, what smells do you sense rising from your cup? Is it bitter, sweet, aggressive, muted? Are there hints of herbs, berries, tobacco, or chocolate?

Flavor: No surprise here; the first thing you will taste as you sip your delicious hot beverage is COFFEE! Coffee taste is very powerful and can, if you do not harness it, cause you to miss many other tastes. Beneath the first coffee taste, you may be able to distinguish tastes like wine, chocolate, berries, spiciness, or earthiness.

Acidity: This is the bite at the back of your throat. Before coffee is roasted, its nature is very acidic. As the coffee is roasted, it is progressively mellowed out, which is why the darker a roast gets, the more smooth and less acidic the coffee tastes. Although much of the acidity is removed during the roasting process, it also loses substantial amounts of inherent flavor.

Body: Body is the most abstract of all the elements compromising coffee’s taste. How does the coffee FEEL in your mouth? The beverage’s body will answer that question. An easier way of conceptualizing body would be to imagine what drinking water feels like compared to milk, then honey, then perhaps, motor oil. Which feels the heaviest in your mouth; what feels the lightest? The heavier the sensation in your mouth, the more body the coffee is said to contain.

Here are some typical taste generalizations (and I emphasize "typical" "generalizations"):

Central American: Nutty, smooth, and fragrant with average acidity levels.
South American: More mild and soft with significant acidity levels.
African: Sharp, aggressive, robust, and assertive with a great crisp finish.
Asian: Smooth and syrupy with lower acidity and higher body and flavorful notes.
Indonesian (yes, this is Asian, but worthy of separate description): Very similar to Asian, but spicier with a complex earthy body.

Lord, thank you so much for great coffee. I especially appreciate that coffee can grow in so many places with so many tastes. Keep my head deflated and on straight. Here we go.

Basic Training Part 2: Differences in Roasts

2009-10-15T11:55:00.000-05:00

The roasting process allows for the controlling of the inherent flavor of each coffee bean through roasting away negative qualities, while enhancing the pleasant ones. In the darkest roast varieties, the coffee is actually given a smoky taste. There are five roast levels commonly identified: Light, Medium, Medium-Dark, Dark, and Very Dark. Specific roasting styles are included as sub-groups of these levels.

Light roast styles include the “Cinnamon” and “Half City” roasts. These roasts are the lightest and require the least time in the roaster. After a few minutes in the roaster, the beans will “crack”. This “first crack” is accompanied by a visual increase in the beans’ size and is usually the first indicator for lighter roasts’ completion. Most mass coffee producers use roasts like this for its cheaper production costs. The surface of the bean is still dry with a light brown color. The end product has very high acidity and virtually no indications of having been roasted.

Medium roast styles include “Full City” and “American” roasts. Medium-Dark roast styles include “High”, “Viennese”, and sometimes “French” roasts. Medium and Medium-Dark roasts begin the process of truly roasting the coffee. Medium roasts highlight the coffee’s naturally flowery and spicy notes while Medium-Dark matures these developments. Medium-Dark roasts begin the oily development of the coffee bean. At the Medium-Dark stage, the coffee beans will have their “second crack”. This cracking is the indicator that the coffee has reached this Medium-Dark level. Premium coffee roasters from the American northwest often prepare their coffees at this level. Medium roasts will have a more balanced acidity than that of Light roasts. Medium roasts will have nicely developed aroma and body with moderate complexity. Medium-Dark roasts will result with a somewhat spicy, heavier bodied feel, lacking in the acidic bite. The roasting aromas and flavors and very evident and enjoyable, but some caffeine content is lost in the process.

Very Dark roasts offer exclusive tastes such as rich smoothness, bittersweet caramels, chocolates, and low acidity. Roasts such as “French” and “Italian” arrive in this category. The smoky-sweetness of Very Dark roasts offer coffees that are light-bodied, but still quite intense. At this stage the bean’s sugars begin to carbonize; if roasting continues too much longer, the bean will develop distinct “burnt” tastes (Starbucks is known for this quality, giving them the nickname Charbucks). If properly roasted, Very Dark roasts can be very enjoyable due to their notable roast characteristics.

Lord, Thank you for the great coffee and the ability to choose for ourselves which roast we prefer- free will is a great gift. Keep my head deflated and on straight. Here we go.

The Cupping Recreation

2009-10-14T13:51:00.000-05:00

Last night I had an amazing coffee nerd experience, I went to a cupping. I'll use today's post to try and convey the experience to you the best I can; tomorrow I'll pick back up with the basic training in coffee. These cuppings are wondrous events that display awesome coffees along with the geeks who adore it- in all their nerdery. We all (about ten of us) sat down at the tables together, each with his/her own set of three small bowls with three different ground coffees in them. We awkwardly looked around the tables, eying one another hesitantly, trying to determine which one of us was the superior coffee Jedi. I, of course, was this uber-Jedi; this fact was quickly discovered as we began to discuss the coffees we were cupping.

There was a Costa Rican, an Ethiopian, and a Sumatran coffee provided. I had some inside knowledge of what each would taste like before hand because I have significant coffee tasting experience to start with; it was obvious that some there did not. This lack of knowledge cannot be considered somehow bad or embarrassing (maybe a bit embarrassing) it simply shows a lack of experience with the process and with specialty coffee in general. As we all know, there is only one really effective way to boost experience and knowledge- to do it.

So, back to the account. First off, smelled each of the ground coffees: quick short sniffs, like a dog. Then we poured water at about 200 degrees over the three selections, totally immersing and soaking the grounds in water. Over the next 3 minutes, we allowed the grounds to steep in the hot water. During this time, the grounds release carbon dioxide in large quantities, as well as other oils. These gases and oils intermix and coalesce into a crust that covers the surface of the coffee. At the end of this steeping time, we all took flat spoons and "broke the crusts" of each of the coffees (rinsing the spoon between each cup so as to not pollute the single origins). As we did so, we again, smelled the gases released by breaking this crust. These first gases are the most intense aromatics possibly derived from a coffee- very essential to the overall taste since 70% of taste is made of smell. During this whole process, we coffee geeks had to keep our opinions to ourselves so as not to influence the highly impressionable new people.

Next, we began tasting the coffee. We obnoxiously slurp the coffees in order to spray the liquid across the entire tongue, effectively coating all taste regions: sweet, sour, bitter, etc. These tastes are done quickly, then spit out and tried again a few more times, all the while we build our opinions of the coffees. Again, we rinse the spoon we are slurping with so as to avoid cross-contamination. Also, cold water is provided to rinse the palate before the next origin is tried. The obnoxiousness continues as we spit out the coffee slurped so that we don't go into a state of caffeine shock. This goes on for about 5-7 minutes. We continue tasting while the coffees cool because over different temperatures, the coffees can begin to taste differently. In fact, the optimum tasting temperature is right at body heat, 98 degrees, since our taste buds can receive the most stimulation at their own degree.

After the 5 or so minutes pass we begin to share our experiences with one another. Usually the new people use very standard and boxed in descriptions for coffee, the most green usually just say it tastes like coffee- and that's fine for that stage. I'll share with you my thoughts now: The Sumatra was roasted very darkly, which I actually appreciated because it had been roasted far too lightly in the past. I must say though, my taste preferences are changing. It has taken two years, but it is definitely occurring. What I think is happening, and what happens to a large degree with all coffee fanatics, is that over time a preference for lighter roasts is developed. I believe this occurs because darker roasts "cook out" most of the more interesting and complex floral flavors that give coffee its 800 or so taste characteristics we nerds find so fascinating to describe.

At any rate, the Sumarta was good, but clearly not the best. Its rogue wildly woody and charred taste got boring very quickly. I moved into liking the Ethiopia next. It had an extremely sweet blueberry sensation at about 180 degrees that caught my attention. As it cooled the sweetness increased to the point of displeasure. This won't be the case for most people, but for me it is a dessert coffee at best. Finally though, there was the Costa Rican. It proved much more challenging than the other two. Grown at over 3,000 feet, the cherries produce high density, large beans which generally equals higher quality (the elevation has a huge impact on this, I'll explain another time). At first it was mean, containing a strong acidity, like that of a car battery or highly carbonated water- standoffish. But, as it cooled a bit that acidity turned into a lighter, more flowery, lemon-like, front of the tongue, pleasurable taste. Light body and easily swallowed (I did swallow a bit of this one to get the aftertaste). I almost felt like I was eating a very interestingly flavored flower petal- crazy. Anyway, the taste that lingered left me wanting to try some more- the exact sensation desired.

Anyway, we all shared our experiences of each. Most of the new people had simple descriptions and enjoyed the dark roast for its lack of acidity. I was the only one besides the officiator who preferred the Costa Rican. What can I say? It was a great, well balanced cup. I almost bought some.

Lord, thank you for the great coffee and for the geeks who make it okay to slurp and spit. Keep my head deflated and on straight. Here we go.

Basic Training Part 1: Processing and Roasting

2009-10-13T11:36:00.000-05:00

Over the past few months, I've written up a training manual for my new employees at Vida Coffee Co. After thinking it over, I think that this very basic knowledge of coffee could be better utilized posted and available for all those who are interested- you, the reader. So, this is what I have done. The first section focuses on the processing and roasting of coffee from its origins to the roasters.

Coffee is grown in four main areas around the world: Central and South America, Africa, Asia, specifically Indonesia. People in these regions must pick the coffee fruit from the trees by hand (the fruit looks something like a cherry and is often given this name). There are two main ways of initial processing employed by the coffee growers.

The first processing method is called the “dry” method in which the newly picked fruit is laid out in the sun to dry after the fleshy portion of the fruit is removed and the coffee bean is left by itself. After the unwanted debris are winnowed out of the bean product, the desirable beans are spread out on large concrete or brick patios to dry, sometimes taking up to four weeks; then they are shipped.

The second processing method is called the “wet” or “washed” method in which the newly picked and de-pulped fruit is dumped into water and allowed to soak. During the soaking, the coffee beans are sorted by size and density. The low quality, low density, beans are removed easily from the tub because they rise to the surface. The beans are then de-pulped further through a process of fermentation or machine washing. Either method removes any remaining pulp adhering to the bean's silverskin parchment jacket. The fermentation method requires significant monitoring so that the fermentation does not produce unwanted taste characteristics.

After the new batches of coffee are processed by their growers, they are packed and sold to coffee roasters. The “green beans” (coffee not yet roasted) are roasted according to each roaster’s standards. Larger coffee companies use enormous mega-roasters that are computer automated and have a lower roast quality due to their hands-off methods and huge quantities. The individual connoisseur could buy a batch of green beans and roast them on their own using a barbecue grill, but will oftentimes result in low quality coffee due to lack of appropriate equipment.

The answer to both of these imbalances is to find a roaster with the proper equipment and skill to provide the perfect coffee product. These roasters will usually employ barrel roasters that roast 50-100 lbs of coffee at a time. Coffee is checked frequently to oversee its roast progress, enabling the master roaster to achieve their perfect result. This is the type of roaster Vida Coffee Co. uses. After the coffee is roasted, it is air-cooled and shipped to coffee shops.

Lord, thank you for the great coffee, those who grow it, and those who roast it so well. I pray you would keep my head deflated and on straight. Here we go.

Tainter Container

2009-10-12T08:15:00.000-05:00

We all know there are many different varieties of coffee containers available. Most thermos carafes use glass insulates and most traditional and "for here" mugs are ceramic. There is one arena with some serious variation though and that is travel mugs. They can come in many shapes and sizes, without much relevance, but their construction material is another story.

I own several travel mugs: a few are made out of plastic, yet another is stainless steal, one is aluminum and copper, one has glass interior lining, and the last of the bunch is ceramic. Why are there so many different types offered? Well, probably because there are morons like me that think they need to have a few of every building material known to man- I'm getting a wood and brick travel mug for Christmas, I think. The bigger question I think, is which type of mug is best and why. As usual, I have a hypothesis.

This morning, I was running a bit behind. I did not have time to pour my coffee into my vacuum glasses by bodum. I was forced to take a travel mug, never my first choice for reasons I'm about to discuss. The only mug clean was the stainless steel and copper mug I bought from Kaldi's Coffee while employed with them. It keeps drinks very warm due to the copper exterior and has a superior rubber lining around the lid which never leaks, even after a few years use and washing in the dishwasher. However, I have always noticed a little bit of a twang from this mug. The stainless steel interior, I believe, taints the coffee's taste just enough for noticing. It adds a hint of alkaline flavor that disrupts my black coffee bliss- I don't think I'll be able to use it again.

My other mugs don't fare much better, I'm afraid. The plastic mugs do not stay warm for long and the parts do not do well in the washer- not to mention a bit of a sterile taste in the coffee, especially noticeable in lighter roasts. The only mugs I've really been able to enjoy are the glass insulated and ceramic. Glass insulated are usually harder to clean due to small openings and are rarely given removable lids. Ceramic is great, but can stain if you're not careful. The stains themselves can alter the taste of your hot brew, so clean them promptly. All in all, my recommendation is to drink your coffee at home, in your own personal ceramic or glass mug and wash it before you leave the house. We early risers have to try extra hard to accomplish this.

Lord, thank you for the coffee, even if it was tainted. Keep my head deflated and on straight. Here we go.

Bottomless Joy

2009-10-10T13:29:00.000-05:00

There are not many things in this world better than a bottomless cup of gourmet coffee. I'm telling you, if you find a great coffee shop, a shop that brews great black gold, cherish it. Finding a place that just nails black coffee seems to be so rare lately. I suppose that goes for many items, not just black coffee; finding a place that is spectacular is a lot of work. The fact that the bottomless is a never-ending purchase highlights the greatness of good coffee or the awfulness of bad. A great bottomless cup means that over a few hours of work, my beverage never goes empty, but beyond that, I never get tired of it! Conversely, if the brew is terrible, I just purchased a ball and chain, a key to Pandora's box of coffee terror. Choose wisely.

Today's purchase, as you may have guessed was a bottomless cup. I have my choice of a very lightly roasted Costa Rican coffee and a Sumatra Gayo Mountain (they also offer a flavored coffee and a decaf everyday, but I refuse to waste my time on those- I will address that issue some other time). Of course, I've tried both. The Sumatra, with its volcanic earthy soil taste is best roasted darker, for a heavier body and rich woody taste. This Sumatra at Kaldi's is roasted a bit too lightly. It allows for all the volcanic earthiness, but without any of the increased body, resulting in an overly flowery taste and lighter feel- it competes with the natural heaviness of the volcanic soil too much for comfort.

The Costa Rican coffee is lightly roasted as well, but due to the higher elevation growing conditions and different soil makeup, this coffee is deliciously prepared as a light roast. Kaldi's is a light roaster though, so it's hard to expect them to adjust greatly for the Sumatra. I bellieve their typical roast is closer to a City or even Cinnamon in some cases than the Full City roast most popular in America. The self-serve is nice here- I'm up refilling my mug every 20 minutes or so.

All-in-all, I'm satisfied. A great Costa Rican in peak season with a bottomless cup. Fantastic.

Lord, thank you for the great coffee. Keep my head deflated and on straight. Here we go.

Value Added

2009-10-08T12:08:00.001-05:00

My son kept my wife awake and busy downstairs, so naturally I couldn't sleep well without her present. As I lay awake last night, my brain ran wild. I started thinking about coffee, go figure. The work I'm involved in now, starting up a brand new coffee shop from scratch, keeps me thinking. What methods to use to be most profitable were swirling in my mind in the early AM's. So, what are these methods? Well, last night I was thinking of just two: Quality product or mass appeal. Yes, I know it is possible to have both, but there is always a slant.

Vida Coffee Co is located on the biggest, most populated college campus in Missouri. It is filled with college age people, most of which are just beginning their exploration into the coffee market. None of this is bad in any way, but it does force me to choose a direction. Does Vida go with a highly "value added" approach or one of mass appeal like Starbucks' drinks? I think we all know what I mean by mass appeal- lots of sugar and dairy, easily identified with what is already available at huge coffee chains, and less dependent on the integrity of the coffee beans' quality, etc. The term "value added" may be a little more abstract.

You may have guessed simply from reading previous posts that I am not a mass appeal sort of coffee enthusiast. I insist on must-have coffee. If I'm going to pay that kind of money for it, it has got to be jaw-droppingly well prepared. Value added concept encapsulates this premise. Let me give you an example to help explain. If you came into Vida Coffee Co and ordered a cup of Kenya AA and really liked it, I would offer to explain a bit of the growing and harvesting process to you. Then if you were still interested, I would proceed to show you a French Press and explain how it would help you brew that Kenya AA in an even more delicate and precise manner. If you continued to show interest, I would then offer to sell you a French Press. This is where value added really starts to show up: I would sell you that French Press, then give you a tutorial on using it, give you some fresh Kenya AA to practice with, offer to help you maintain the new press, show you personal grinders that could help you get even fresher brews, and all the while impress on you how this coffee is to be made more meaningful and valuable.

Mass appeal does not even begin this conversation. Mass appeal stops at the cash register. Mass appeal leaves the customer in the dark. It even hopes that you as the customer stays in the dark about coffee- to continue spending money on those unnecessarily sugary, milk laden, value-minimal drinks. Don't get me wrong, those drinks serve their purposes, but to leave people in the dark about the possibilities of coffee just seems wrong. It is possible to appeal both to the masses and add some value to their ideas of coffee, but it is very difficult. I suppose if I must err, I choose to show people enthusiasm for coffee, not just for their money.

Lord, thank you for the great coffee. Keep my head deflated and on straight. Here we go.

Snobs

2009-10-08T08:41:00.000-05:00

Is being a coffee "snob" a bad thing? I have got to say, "absolutely not". Let me explain, though. If a person's admiration for coffee in general motivates them to appreciate good coffee, to desire ever higher standards in their personal preparation of the beverage and that of what they purchase, being a coffee snob is great and I applaud my fellow snobs. However, if being a coffee snob means you begin to judge other people for their "underdeveloped" or "less refined" or even "cheap" coffee palates, you've shot past the realm of coffee snob and into the the region of mere snobbery.

Let me tell you a true story from an experience in my life in the last few days. My wife just gave birth to my son, Levi. I had not had the opportunity to get out and go downtown for a classic coffee drink for a few days. When I finally did get to go, I ordered a traditional cubano macchiato prepared delicately by a great barista from Kaldi's Coffee House. The crema was solid; when stirred it did not dissipate, but would recover. It had a velvety texture and abundant rust colored speckles- all great indications. The first sip went across my tongue with a particularly crisp sensation of hazelnut- somewhat unusual, but not unpleasant. I attributed this to the lack of grind readjustment for the incoming low pressure system, but I cannot expect everyone to be that attentive. Anyway, the point is that I ordered my espresso and loved it. It lasted about 4 minutes, then I read my early middle ages textbook while I listened to Beethoven in my earphones (no I'm not really THAT nerdy, I just like his stuff).

So, about 15 minutes into my stay, I returned my demitasse to the counter, so that the espresso residue could be cleaned off the rims without staining the cup. I stayed at the shop though, just sitting, enjoying the semi-peacefulness of a place without a 4 day old boy. A few minutes into this, I noticed "those guys" walk into the shop. See, I used to work at Kaldi's, so I am very familiar with these particular patrons. These are the immigrated Italians who stop by from time to time, who think themselves very superior in every way to the unrefined American coffee drinkers. They usually give the baristas an overly difficult time, oftentimes returning drinks just to spite them, demanding new ones.

So, they get their traditional drinks and walk by my table. Of course they recognize me and also notice that I do not have a traditional cup on my table- I must be unrefined vermin. Now, I exaggerate a bit, and I'm sure that not all Italians are uber-snobs, but these guys are eccentric as you will see. I did have a orange sunkist soda that I was drinking- yes I drink stuff other than coffee. They sit down close by, and begin to look over at me and laugh. I really don't care, I'm an adult and am secure with my Sunkist. I don't need the approval of those snobs. BUT, they go one further.

The ring leader walks by me and actually says these words to me in semi-English, "you pathetic drinking pop in coffeehouse. get balls and order real drinks like us...". Wow. Really? What am I supposed to say to that? What do I do? I get instant flashes into my brain like, "dump it on him". But, instead I listen to the voice of Truth and say nothing. I let him get his jollies by dogging on me. Seriously though?! Really?!

Lord, thank you for great coffee and great people. I pray those that don't know You or Your peace will at some point and if you use me in that process, I pray I'm ready.

Coffee Shop Indicators

2009-10-06T11:17:00.001-05:00

There are some hugely influential indicators I use when I walk into a coffee shop to size up their product and service before even tasting the coffee. Are these signs that set off alarms in my mind okay? Should I be attempting to curb these natural reactions? I suppose it is alright to keep my coffee assumptions fully charged and running as long as they prove accurate. I'm going to discuss a few- I repeat, a few- of these now. It is possible you may disagree with me. In that case, comment below. But, more likely, you'll read of these indicators and have flashbacks to the shops you've visited and sit in awe of my ability to size places up.

First of all, there is the machine. There is almost always one straight giveaway- if the place has a La Marzocco, they will probably know what they are doing. They will know how to pull a shot generally. Their grind will be decent at the minimum and will have a respectable crema. A quick glance to the top of the La Marzocco will show that they have traditional drink cups: 2oz, 6oz, and 10oz cups for espressos, Americanos, Cappuccinos, and Lattes. No viewing of the menu is necessary if these cups are present. A shop serving traditional drinks well will have a consistent customer following drinking those beautiful creations, so check the tables.

On the other hand, a place sending off red flags will almost always have a two group machine, never a La Marzocco, and usually will be badly organized and dirty around the grinder and espresso machine. Their syrups used will be something cheaper (this does not mean that the syrups have to make the drink taste bad, but does show the shop's lower dedication to quality ingredients and preparation), usually DaVinci or Torani instead of 1883, Monin, or Ghirardelli. The types of coffees used will not be displayed proudly, with a short description of their origin or blend type if of high complexity- this will almost always be present at a higher quality shops.

Things like cleanliness, coffee scents, and welcoming customer service are all obvious factors of great coffee shops. With these few points in mind: espresso machine, traditional drink cups, syrup type, coffee description display, and of course cleanliness, scents, and service are all telling factors of a coffee shop's quality. I'm not saying become such a snob you'll walk out of a place without even giving it a chance, but maybe these tips will allow you to prepare yourself for a letdown. Perhaps these indicators will help you choose how much money to spend a location on a first trip. More than anything, if you find a shop with numerous red flag signs, it may be smart to not get your hopes up.

Lord, thank you for great coffee and the shops that serve it. Keep my head deflated and on straight. Here we go.

Americano or Black Coffee?

2009-10-04T09:15:00.000-05:00

I've been trying my hardest to get my father, an entrenched black coffee drinker, to try and start ordering Americanos. Black coffee is perfectly respectable, but it is my desire to see him step outside his normative coffee box, the small cup of black coffee, into the light of wider cultured coffee drinks. This first step into the larger world of espresso based coffee drinks, I believe, will be best handled by the Americano in this case. My dad, used to black coffee will most readily identify with the Americano due to the similarity with black coffee. I finally got him to try one this morning.

His reaction was just as I thought it would be: Awe. The Traditional Americano, as discussed before, is simply two shots of espresso with 3oz hot purified water. His assessment was one of near disbelief. He said, "this is just as strong as my black coffee, but tastes better." My question to him was how exactly does this taste better? His response was something like, "it's just fresher, more lively, and complex." Just as I expected.

What makes an Americano "fresher, more lively, and complex"? The answer is all in the espresso. The beans are usually ground 10-30 seconds before they are extracted. This quick timing leads to the extreme fresh taste, as well as helps produce the complex taste of the crema. The liveliness of the Americano is easy to explain. His usual black coffee is a home drip brewed Millstone whole bean coffee- not the greatest, but an attempt. If my father is feeling really ambitious, he will get a standard Pike Place roast from Starbucks; now it's easy to see why he thought the Americano was so lively! Starbucks' black coffee is usually ground and brewed hourly, but can sometimes be left for up to three hours before a new batch is brewed! Also, the coffee can be up to 2 months old before it even reaches the stores! This is all going without saying that the roast Starbucks uses is extremely dark, eliminating most of the more interesting taste qualities of lighter roasted coffees, including the caffeine content.

All in all, I think that this experience was pretty enlightening for him. I challenge any of you standard black coffee drinkers to step outside of the box some morning soon and get yourself a Traditional Americano. See how fresh, lively, and complex coffee can truly be.

Thank you Lord for the great coffee, my children, my wife, and another day. Here we go.

Baby Boy! Now, What to Brew?

2009-10-02T12:13:00.000-05:00

My son, Levi Anthony Thayer was born this morning! He's healthy and kinda weird looking, just like they all do brand new. Obviously today's post will be abbreviated due to more pressing matters. I did want to share one interesting story.

Right after my wife, Micalah gave birth to Levi (no kidding, 5 minutes), she looked at me and asked for some good coffee. Ha! What an amazing woman she is; her priorities are in perfect alignment: Baby Levi's BIRTH, then coffee. Wonderful.

I think I'll take her out and buy her the best thing I can offer her- a Traditional Cappuccino and biscotti of her choice. Yeah, I think that ought to cover it. For every successful delivery, a cappuccino.

Levi Anthony Thayer
6lbs 10oz
19.5in
Here's a quick pic, right after he was born- gooey stuff still on and everything:

Lord, thank you for my son, for great coffee, and for my beautiful and strong wife.

Traditional Macchiato

2009-10-01T16:15:00.001-05:00

What a beautiful ugly morning it was! Nasty, rainy, dreary, and dark. BUT, I got to have a wonderfully prepared traditional macchiato this morning from my current favorite shop in town, Kaldi's Coffee Co. Kaldi's is the best in Columbia at the moment for two reasons: One, they value high quality drinks like the traditional espresso drinks and two, they have the best training program for their baristas- resulting in the best prepared coffee drinks. I am a bit biased, I did work there before I started Vida Coffee Co. I can honestly say though, that if I was going to go somewhere other than Vida for seriously good coffee, Kaldi's would be the place. Enough promoting my competition.

The macchiato is what needs the attention today. This morning would have been a guaranteed downer without this beautifully crafted espresso blessing. Let's talk about what a macchiato is, shall we? Starbucks' macchiato is not what should be thought of when the word is used. We are not talking about a 12oz+ size syrupy mass with plenty of dairy and other additions. A true macchiato does not have size options, milk variations, nor syrup choices. What I am speaking about as being the other other "light to the world" is none other than the 2.5oz, 95% pure espresso shot majesty with a dollop (1 Tbs) of frothed whole milk on the top. Sound boring? Let me explain.

The macchiato Starbucks hooks unfortunate people on is a dairy/sugar slurry. They'll add just enough coffee "shots" to the mix to make them think their $4.50 was worth the while. What these unfortunates do not realize is that they have been sold a falsity- a lie. They have been duped into buying a truly tasteless mass of sugars and artificial syrups; a fake, a sugar rush. What these people are missing are the amazing natural flavors of the coffee itself, the natural sweetness of the steamed milk froth, the amazing genuine rush that caffeine provides- swapped for an impostor phony. This is a true tragedy.

My beautiful traditional 2.5oz macchiato cost me just under a quarter the price of a medium macchiato from Starbucks and tasted at least four times better. I wholeheartedly beseech you to avoid these syrupy blasphemies. If you cannot break away from your sugary enslavement, I pity you. Remember, those of you who are trapped in your sugary deception, you're hurting yourselves- and you're supporting the abuse and mistreatment of coffee beans everywhere.

Lord, thank you for the great coffee. Please keep my macchiato traditional and honor intact.

Turkish Attempts

2009-09-30T07:30:00.000-05:00

My attempts at Turkish coffee were partially successful, I suppose. It was more a test of my new burr grinder's abilities, but I still wanted some good coffee out of the labor. I set the grind as fine as it would go, then measured out my desired amount of freshly roasted (yesterday!) Guatemalan beans, about 2 Tbs. After grinding, I was left with a fine, almost powdered sugar textured
coffee grind. I was pleased thus far. I had my Turkish coffee pot, or ibrik, on the stove boiling the purified water this whole time, that way the coffee wouldn't be ground for more than a minute or so before it was poured into the pot. For every thirty seconds coffee is left standing ground, it loses an exponentially increasing amount of aromatic qualities; again, it was imperative that this coffee be ground just before the pot began to boil.

After dumping the grounds into the small, nearly boiling, pot or water, I stirred the grounds fairly vigorously to mix them in the water. After stirring (done with my 16 month old daughter's apple sauce spoon) I placed the pot back on the stove to continue the brewing and blending process. As the temperature of the brew increased, the foam on top of the brew began to rise toward spilling over the edge. To prevent this, I had to continually lift the pot off the stove (with oven mitts because that metal handle was burning!). As soon as the brew began to consistently bubble, I knew it was done- the body went from sludge, to a more milky texture.

Overall, the Turkish was pretty good. The grind could have been a little finer, but it will do for me at home. I would recommend Turkish coffee to any coffee drinker who likes theirs black- it may not supplant your usual routine, but it's an interesting new possibility. For espresso lovers, Turkish coffee will be familiar, except in that the texture is much more coarse than espresso. A friendly reminder- STIR YOUR TURKISH COFFEE REGULARLY or you'll end up with a punishing last cup!

Cubano: The Shot

2009-09-29T06:55:00.000-05:00

Last night, I was studying and in need of some serious pick-me-up. My usual lately has been the Traditional 6oz Americano which is comprised of espresso and a small amount of hot water (the recommended drink this past week), but I wanted to shake it up a bit. Now, it's not going to be what you want to hear- I didn't finally cave in and buy one of those sugar filled, dairy based, coffee blasphemies. I did use sugar though.

No, I didn't simply dump in some refined sugar and stir it up a bit. I asked for the Cubano shot. What in the world is that? This is a shot of espresso that is pulled through natural raw sugar granules. There are many ways of going about this process, but I have developed a method that I think works the best, so that is what I will describe to you now.

First off, you'll need to take your portafilter, like one of mine pictured here, and fill it with espresso grounds. Your grounds will not need to be ground any finer for this shot- this is contrary to what many would say, but my reasoning will be apparent soon. After using your tamper to pack in the espresso contents into the portafilter, you are ready to add the natural or "raw" sugar granules.

After spreading these (not more than a tablespoon for a double shot) raw sugar granules fairly evenly over the surface of your packed coffee, insert the portafilter into the espresso machine and pull your shots (about 20-30 seconds). Because I added the sugar granules after I packed my ground espresso, the shot extraction will not change at all. If I were to add the sugar first, this would disrupt the usual flow of water through the packed grounds; I would need to compensate with a finer grind. Adding the sugar last allows the barista to avoid the process of refining the grind back and forth for this single shot, making the process much more efficient. From a shop manager's standpoint, this increase in efficiency is gold. Plus, this method does not decrease the overall quality outcome of the Cubano shot.

The finished product of the Cubano shot is an extra sweet espresso shot. You may say, "EXTRA sweet? Espresso is not sweet at all in the first place!" If you are one of the unfortunates saying this very thing, you have not had good espresso yet. A good espresso is barely bitter in the first place. A good espresso tastes just like fresh coffee smells, but this is a discussion for another day.

For me, the Cubano shot was a good way to shake things up a bit. Personally, I prefer the regular shots, but the occasional sweet tooth soother isn't too bad of a thing. The Traditional Americano Cubano is satisfying because it encapsulates all the essential natures of espresso, while softening the blow of espresso shock. The Cubano aspect livens the taste buds to the already existing sweeter side of the shot. I recommend this type of shot to the coffee enthusiast who could notice and appreciate the sweet emphasis- albeit once in a while.

Lord, thank you for the gift of great coffee. Keep my head deflated and on straight. Here we go.

Fair Trade Certified?

2009-09-28T07:06:00.000-05:00

On this fine Monday morning I read an article about today's Fair Trade Certified coffee program and its effectiveness. For those of you who do not know what Fair Trade coffee is, well, it's basically what the name entails. Coffee brokers, large companies, and even some small roasters pay the coffee farmers a higher-than-market-value price for their crop. This higher price supposedly ensures that the farmers and their families will be able to farm profitably; farm profitably enough to provide for themselves and stay out of debt. So, is this the case? Ever increasingly, no.

Let me explain. It is not as if the Fair Trade certification organization, led by TransFair USA, is deliberately under-serving its member farmers, it is not as if the idea of paying farmers more than market value is somehow evil, it is simply supply and demand. There are so many coffee growers out there, somewhere around 25 million small individual coffee growers, not to mention the huge Latifundia (to coin a Roman word) company plantations that the demand cannot boost the supply's price high enough for growers' sustenance. Fair Trade artificially boosts their incomes- for small benefits. These small benefits in income have been shown to fail to accomplish their goals: keeping farmers out of perpetually increasing debt. So what to do now?

Disclaimer: This is going to sound harsh. If our artificial attempts at boosting the existing farmers' income, with what is essentially Tariffs on the coffee roasters, are failing, we need to look at our economic model. The supply of coffee is too high. We need FEWER coffee growers producing less coffee. It is accepted that $2.00 per pound of coffee harvested is what it takes to minimally scrape by as an average coffee grower. Fair Trade pays $1.55 per pound, about $.15 better than market value. After Fair Trade coop fees and other expenses, the farmer takes home about $.50. What needs to happen is deregulation of the coffee growing industry, no more artificial crutches. Those who cannot support themselves in growing coffee should stop doing it. Less coffee = higher demand = higher prices, legitimately. If we are going to live in a world with supposed market economy processes, we need to let these processes go to work. It sounds harsh up front, but the farmers, all of them, will be better off for it.

With farmers getting paid better prices for their coffees, they will be able to afford better growing and harvesting techniques, with will increase the level of gourmet coffees taste. Better taste for gourmet coffees will result in higher sales for retailers. It is a winning situation for everyone. The only way the growers and retailers lose is if more of the same happens. Disagree? Let's hear your plan; comment below.

Today's brew was the last of the Papua New Guinea in the Bodum 8 cup French press. I used a bit too many beans for my usual 6 cup production, so it is feeling significantly more robust today. As usual though, the French press produced a pleasantly heavy brewed coffee with all the fine natural fats and oils in my cup. Long swallows warm me up inside. I love this bold beverage; a great way to start the week at work.

Lord, thank you for the great coffee. Keep my head deflated and on straight. Here we go.

Sunday Rush

2009-09-27T13:44:00.000-05:00

I really thought we had gotten up with plenty of time for getting ready, you know what I'm talking about. Woke up about 7:30am and took my time showering, shaving, and the like. My wife, Micalah made the family a nice breakfast, too. BUT, there was a lurking problem hiding in my morning routine. I forgot the coffee. I know, blasphemer, right? Yeah, well, I did forget it and I admit my mistake.

I realized we only had 20 minutes left before church and still no coffee! Rushing into action, I ground my whole bean coffee in my new burr grinder (discussed yesterday) and boiled water for the Chemex 8 cup coffee brewer. When the Chemex and the coffee met, it was magical. The hot water, the fresh grounds, and the chemex unified to make a beautiful sight, a sight that slowed down time in my Sunday morning, a sight which I will now describe.

The Chemex I used was an 8 cup size, the exact same as any other chemex, just larger. The most common size offered is the 6 cup, but I was needing mine for entertaining purposes just as much as personal use, so the larger size fit my need. It is easily adjustable for your need for the situation though- an 8 cup can brew as little as 4 cups given less ground and less water. The Chemex coffee maker operates using gravity to draw the hot water through the steeping coffee grounds in a cone-shaped filter funnel; this effectively produces a solution of well brewed coffee, each all grounds being extracted evenly. Other flat-bottomed filters cannot guarantee even extraction due to their shape. They also often produce uneven distribution of hot water from inside the brewers.

The process: grind desired amount of coffee, fold circle shaped filter in half twice and open into cone shape, put side of cone filter with double side toward the pour spout to maintain air vent, pour coffee grounds into cone, pour small amount of not quite boiling water over grounds getting them all wet, allow all water to drain through (now your grounds have "flowered"), finish pouring hot water over grounds around the sides of the funnel, pour desired amount of water over grounds for optimum level of coffee concentration. FYI- from my experience, the "full" amount in a Chemex is about an inch above the glass knob on the front of the item.

The end result was a fantastic coffee, nearly semi-sweet when brewed properly. I chatted with my mom about this a bit this morning, describing this in terms of foods: people who have only eaten bad peaches their entire lives cannot possibly be as excited about eating peaches as those who have tasted a truly delicious fruit. Once you've tasted a delicious fruit, you know it because it is nothing like anything you have ever had before. Good coffees are like that- nothing like anything you've had previously. My coffee was so good I even took some to church with me and it was still good cold! This reminds me of another coffee phrase that rings true, "good hot coffee will make good iced coffee". Simple, but true.

A quick note for cleaning: rinsing with hot soapy water only does part of the job of cleaning. Oil and other residues often stay behind. To eliminate these residues, drop in a effervescent tablet into standing water for an hour or so. This will micro-scrub any left over unwanted oils. The tablet may leave behind a white powder on the sides of the Chemex; simply rinse them out- no problem.

Lord, Your Word is as true today as it was before time. I thank you for giving the Minister the words to speak, convicting me of sin, and helping me continue to repent. Thank you for the great coffee. Keep my head deflated and on straight. Amen.

Ode to Conical Burr Grinders

2009-09-26T09:19:00.000-05:00

I made it to the weekend. My usual routine involves a gourmet coffee freshly ground and steeped in a french press at work, but what to do on weekends? I used to do much of the same, but as of yesterday this changed.

I received my brand new conical burr grinder in the mail yesterday and was so psyched to use it this morning! When my daughter woke me up with her babbling in the next room at 7am, I didn't even mind it; changing her first diaper of the day seemed to be a joy because of what I knew was to come: my love, my new conical burr grinder.

The JuraCapresso infinity was the model of choice for me after much deliberation. I swung back and forth between Baratza, Bodum, Bunn, and the Capresso, but finally decided that an over 96% approval rating on Amazon.com was too good to ignore. Every model looked at had negative comments: things like "it can't grind fine enough espresso" or "the grind collection chamber falls out" or even "it is god-awful" (whatever that means) were fairly common, though a vast minority. So, I chose the cheapest grinder that offered conical burrs (I will discuss in more detail later) of commercial grade steel with easily removable burrs for cleaning, multiple grind settings, and a removable bean hopper. The Capresso Infinity was the clear front runner at $89.00 new on Amazon.com. I bought mine on ebay for $79.00.

My coffee of choice this rainy Saturday morning was the Papua New Guinea full-city roast from Northwest Coffee Roasters. The New Guinea is probably the best representation of a medium roasted Indonesian region coffee. Indonesian coffees are almost universally better as darker roasts, but Rick from Northwest really handles these roasts well. This lighter roast in comparison with most Indonesians adds a bit of a flowery tone to the New Guinea; added to the naturally volcanic earthy taste makes for a very interesting coffee.

Anyway, back to the focus of my adoration at the moment, my grinder. The burrs are unique in conical grinders in comparison to other grinders; here's a quick overview: First there are Hand-Cranked: these grinders are like the one in my post from yesterday; they usually offer grinds appropriate for French presses or the most basic percolators.

Next, there is the Blade: These are self contained grinders with spinning blades that slice whole beans into smaller pieces as more time is allowed. These grinders are sufficient for most people, but for the true coffee enthusiasts, there are some reasons to upgrade. Blade grinders cannot grind the coffee evenly. They can have some uniformity, but there will always be unusually large chunks (getting over-extracted) and extremely small particles (passing through filters) causing obvious problems in brewing. Also, due to the high-speed spinning of the blade, the coffee is heated and therefore roasted even more- changing the optimum taste of the coffee itself.

Finally, there is the Burr. Burr: These are the creme of the crop. There are two types of burr grinders, plate and conical. Plate burrs are flat and must spin at higher speeds to achieve the same grinding precision of conical, thus forcing them to add extra heat to the beans, though much less than blade grinders. The second is the conical burr, as seen in my hands in the picture. These are by far the most desirable coffee grinders available to date. Their burrs fit together like puzzle pieces, grinding the coffee very precisely and uniformly, at very low rates of speed- adding little to no extra heat to the beans effectively preserving the intended taste. If you're willing to put up the initial higher cost, these grinders can perform for you like no other on the market. Conical burr is where it's at!

So, today's brew was as mentioned before, the Papua New Guinea. I ground 6 cups worth in my Capresso Infinity and brewed it in my 8 cup Chemex Coffee brewer. The Chemex does a great job with drip coffee, so look for an article on it tomorrow! The coffee was pleasantly light this time. The burr grinder's slower rotation and lower heat levels allowed the New Guinea to taste better than it ever has before. The aroma was spicy, but threw me once I tasted it. Its acidity was mild, and body was heavy. Overall, a very rich coffee and satisfying coffee- even at the end of its life. I receive my coffees at the beginning of every month, so the best brewing methods are even more important at the end of the month!

Lord, thank you for the great coffee. Please help me keep my head deflated and on straight. Here we go.

Our Taste Buds Have Memories

2009-09-25T07:47:00.001-05:00

I have recently read an article addressing the state of the coffee industry with some surprising, yet logical conclusions. After the steep economic downturn of 2008, and now the marginal at best recovery of 2009, it seemed the gourmet coffee industry would be one of the first to collapse. Wrong. Yes, there were some considerable losses, just like every other business arena (excluding social services), but the mass collapse of coffee is fiction.

In fact, there is quite a bit of evidence that the downturn has strengthened the gourmet coffee industry. In 2009, Starbucks has only seen a 5% total drop in same-store sales, while their overall profits have risen 87%! This is incredible until you see Caribou Coffee's improvements: 311% increase in share values! It seems there is a bit more to this gourmet coffee fling after all?
Many assumed gourmet coffee was in fact a fling, a fad, a short-term anomaly. I can see those points, though I wholeheartedly disagree; coffee is not essential to life (debatable), it is very expensive (opinion), and cheap coffee really is not that much different (lie).

Seeing the populace's reaction to the economic downturn is marvelous. What have people kept valuing with less money to spend? Gourmet coffee; it is a luxury people can still afford! This shows me that the gourmet coffee industry is truly onto something: People's taste buds have memories. Bruce Milletto, the president of Bellissimo Coffee InfoGroup, says, "'Our taste buds have memories,' 'Once you drink a really excellent cappuccino, it's very hard to go back even to a chain store that may be using automatic machines.'" I totally agree with you Bruce, it is impossible to go back. Here's the statement from the new American coffee drinkers: "Good coffee is just too good to let go of, period".

Today's Brew was a medium-dark (full city) roasted Peruvian coffee. I ground it in my hand cranked, West German (yes, I said West German) grinder. I let it steep in the Bodum 8 cup french press for 5 1/2 minutes, broke the crust and inhaled the beautiful aroma of the flowery, yet surprisingly nutty, Peruvian brew. This coffee was a little soft for a Peruvian, unsettling, but not unpleasant. This was probably due to the coffee being close to the end of its life. The body was very heavy, but I did use a french press- which usually increases the heaviness due to higher muddiness levels and natural oil content- not to mention increased time steeping. Overall, a great way to settle my mind before a busy day.

Lord, thank you for the great coffee. Please help me keep my head deflated and on straight. Here we go.

First Post

2009-09-24T12:15:00.000-05:00

I suppose I'll start off with thank you's, since that's what all the famous people do when in the spotlight. Since I'm famous, I'll start off by thanking God. Now then, I'll thank coffee.

Okay, I feel like such a burden has been lifted off my shoulders now that my time in the spotlight saying thank you's is over. Relief. Today's love was a Traditional Americano from Kaldi's Coffee in Columbia MO. Perfect sweetness in the front peripherals of the tongue, pushed through with a spunky and ravishing strength of acidity in the finish. Beautiful.

I'll think of more to say for tomorrow I'm sure, but a decent start nonetheless.

Here's my Monte Cristo:

The Espresso Vein

The Espresso Vein is Relocating.

Photos of my Coffee Life

Alive and Well

Ignoring the Obvious

Another "I told me so" Moment

33 Coffees

It's a Roaster's Life

What Goes Up...

Use it or Lose it?

My Body is Just a Filter

My Review of Ethiopia Koke Yirgacheffe

Missions & Coffeevangelism, Unite!

A Coffee Christmas

Coffee Capstone Completed

Coffee Stout

cleanhotdry: Roasting

Cupping Burundi Kayanza Bwayi

Halloween

My Review of Guatemala San Pedro La Laguna

Grind Size, of Course. But What About Dose?

Coffee Capstone

Blackout

The Coffee Collective Deterra Farm Exploit

Worst Cup Yet

New York City Coffee

Let's go to Gorilla

Home Roasting: Part 2, Brazil

A Coffee Market Update

Far too long...

Grammatical Error, Unintentional Truth

Best Coffee on the Interstate

Home Roasting: Part 1

A Time For Reflection

Production Decline: An Opportunity For Price Increase

An "I Told You So" Is In Order

Luxury Advances as Valdez Retreats

Where's My Colombian, Juan Valdez?

Fast Food Coffee? Obviously.

Lo Mejor de Monserrate

My McCafe Moment

Espresso Machine Mayhem

This is Cool

My AeroPress Experience

Best Of Series: Vacuum Pot (Syphon)

First Time's a Charm

Barista Magazine Honors

Best Of Series: AeroPress

Best Of Series: French Press

Best Of Series: Chemex

My Review of Ethiopia Aleta Wondo Natural

Seriously Hilarious, But They're Serious.

Single Origin Espresso

Roasting @ The Roaster

My Review of Burundi Kinyovu

Roasting Expedition

Flat Out Doubtful

Tanzanian Trial

Traditional Cappuccino

Jewell of the Broad Ripple District

Farmers' Plight

Sick Without Coffee

Home Espresso

Quick Note, and Warning

Vida Mobile

Basic Training Part 6: Barista & Espresso Evaluation

Basic Training Part 5: Planting, Growing, & Harvesting

Basic Training Part 4: General Information and Propagation

Time Out @ St*rb*cks

Basic Training Part 3: Taste

Basic Training Part 2: Differences in Roasts

The Cupping Recreation

Basic Training Part 1: Processing and Roasting

Tainter Container

Bottomless Joy

Value Added

Snobs

Coffee Shop Indicators

Americano or Black Coffee?

Baby Boy! Now, What to Brew?

Time Out @ Strbcks