West Coast Roasting

After 5 days of rest, (roasted on the 19th, today is the 25th) I believe that this blend needs more time to rest before it is at its peak as a straight espresso.

The first shot I pulled with this blend was used in an Americano yesterday, and was rather bland. I attributed this at first to the balance of flavors cancelling each other out. Espresso is never bland, regardless of the blend. Uninteresting, perhaps, but never bland. So, upon farther inspection, I decided to give my grouphead a good cleaning.

Today, the first shot I pulled was fairly astringent, with a medium to heavy body, and is very very easy on the palate. This shot told me that this blend needs to rest longer before used as a straight espresso.

The second shot was used in a cappuccino. The dominant flavor in a 6oz. wet cappuccino is milk chocolate. Not the typical dark chocolate often heard of, but milk chocolate. Smooth, delicately sweet, every so slight nuttiness, and maybe a hint of fruit when slurped (as in cupping). The texture in milk is so smooth. This blend would go over extremely well in a commercial setting where one wishes to introduce the customer base to quality espresso. It's not at all harsh, not bitter, not overly bright. The balance is quite user-friendly for those unfamiliar with espresso, while still being enjoyable for those who are already experienced, as there are many flavors to be found, but they are all muted and take a good amount of skill with a trained palate to detect.

The complexity is present, but far from overwhelming, making it great for a first-time espresso drinker while still enjoyable for the experienced palate.

I've found the preferred dose to be on the higher end of the spectrum. My findings may change as I work my way through this pound, but that is my initial impression.

More to come as the blend rests, and more taste tests are implemented. I will test this blend on an inexperienced palate this weekend. My mother is visiting, and has never had good espresso. I anticipate a good reception.

Update v.Espresso
After mulling it over a bit, I was thinking that there just HAD to be a way to squeeze more flavor out of this off-the-wall blend that appears to promise much more than it delivers.

Upon farther thought, it dawned on me that perhaps a finer grind and a lighter dose would highlight the more delicate notes in the bean, as more flavor is generally obtained from a finer grind, and the lighter dose allows the little subtleties to become a bit more clear. At least, that's what my own thought and theory tells me.

A dose "under the line" a'la Wendelboe, at a finer grind yields a straight espresso with everything that the blend promises to deliver. The Ethiopia Harrar takes center stage at last. Blueberries, spiciness, chocolate tones, yes.. all of it. Extremely well-balanced, smooth, and delicious. The aftertaste every bit as sweet as the beverage itself. It appears that a heavy dosed ristretto pulls into a very nice, not very complex-tasting, yet very sweet espresso, while a lighter dose yielding a 1.5oz double in around 22-23 seconds delivers so much more than one would expect upon first inspection. Suddenly, this blend requires a new perspective for the review. I have yet to discover how this dosing technique behaves in milk, or as an Americano.

Update v.Cappuccino
Using the new-found optimal dosing method for this blend, it behaves much as it did as a straight espresso when used in a cappuccino. The only real difference is that the milk chocolate flavor is in the background rather than the center stage of the flavor profile. The milk adds a little depth and body to the mouthfeel, serving as a sweet backdrop to the brighter fruit flavor accompanied by a slight spiciness that is more prevalent in the aftertaste than in the beverage flavor itself. The milk appears to tone-down the subtleties a little, but the blueberry notes are noticeably present, and add an interesting aspect that was lacking in the heavier dosing method.

Sweet, balanced, with the highlights of the Ethiopia Harrar coming through in a sophisticated manner, with no single attribute overpowering another. Quite pleasant with more noticeable flavors, however, an experienced palate will help to fully appreciate the slightly diminished subtleties in a cappuccino. So far, I find that I favor the straight double to a cappuccino.

Conclusion:
While this blend is sweet, and extremely well-balanced, it does lack complexity. While this complex flavor is present, it is difficult to taste for a novice's palate, and not quite satisfying enough for the experienced.

Even so, the balance and chocolate notes of the blend pulled with a heavier dose are still pleasant, especially in milk. As an Americano, the blend has very little complexity, but has a very pleasant "strong coffee" flavor with great balance and mouthfeel.

All things considered, this is a good blend. The shop-sized portions are post-blended, meaning, this review is to be taken as a glimmer of the expected flavor profile for a commercial environment.

In short, this blend, though it has its weaknesses, is definitely enjoyable and worth trying.

A Few Updates

I bought the Stir Crazy portion of my Turbo Crazy coffee roaster the other day. Just a few more things to buy before I'm in business for larger roasting batches.

I've had a few friends ask to buy coffee from me. I might start doing that once I have this set up and quite a few pounds of green.

In other news, Nate White of


sent me a pound of his Espresso Torro blend to write a review on. He's trying to get his new roasting company on a roll, and I offered to review his coffee as sort of a reference for potential buyers.

I asked him for a snippet of the blend, if he was willing, and he graciously told me every coffee in the blend. I must say, it's quite unorthodox, but very interesting to say the least.

The bag aroma is quite balanced.. almost to the point of being uninteresting, but very inviting.

Full review to come.

Not much to tell

First off, I would like to apologize for the lack of updates here. I usually try to keep it pretty new. I know how boring a stagnant blog can be, and I decided I didn't want to be one of those types, no matter how busy I got.

I'm still waiting for my tax return. When it arrives, I intend to purchase the missing Stir Crazy portion of my Turbo Crazy setup, as well as a good 10 pounds or so of green coffee with which to work for awhile. I've got a few people asking to buy my coffee that I don't even have yet. Most of the return is accounted for, so there won't be much of it spent on coffee related goods.

There was a picture taken of me drinking some french pressed coffee, and a friend of mine took it and made it into this:



Good promotional picture, I'd say. If only I had a good reason to have it.

Which brings me to my next topic of discussion.

I have considered going into the espresso consulting field on my own, independent of any pre-existing company. No, I'm not a super-barista.. I've never won a competition, or even entered. But what I do have is a basic understanding of how espresso works, and the knowledge of how to pour latte art. So many shops here have just plain awful espresso. I have found two exceptions.. one of which is my current place of work, and the other is my previous place of work.

The previous place had a very VERY forgiving espresso blend. The current place has great technique, if I do say so myself (I trained them) and is, at this point, limited by the blend.. which isn't very good, but I'm trying to change that.

There is a severe lack of options for shops here. Most people not only don't know where to look, but they're not even aware that they should be looking for advice on improving their overall product. Training is what I really want to get into, and my region is in dire need of someone capable of teaching good barista technique. The hard part will be convincing cafe owners that my services will actually help improve their business. That having been said, I'm going to wait until the Alternative Brew Methods article is published in Barista Magazine. I will probably be in it, which means more good stuff to put on my resume, and more reason for cafe owners to trust me with their employees.

I just can't help but think people would be appreciative, though. I've tried a few new shops, and have found new locations for "the worst espresso in Lubbock". This is not encouraging.

I have not had access to a digital camera lately, so I don't have any latte art or naked shot pictures for you this time.

Until next time, may your cup always be full.

Barista Magazine?

So.. I might be in an upcoming issue of Barista Magazine.

Kenneth Olson is writing an article about alternative brew methods in coffee houses.

I contributed my take on the Melitta Pour-over station. After having worked with one before, I'm a pretty big fan.

Hopefully it goes through. If it does, I'll be sure to post it up here.

Exciting stuff! (crazy.. less than a year in specialty coffee)

Anyone else notice Rocket Coffee Roasters' new tagline pic?

Very nice. I'm not much a fan of the site's background, but the coffee is great.

Aaand.. I'll leave you with some recent pictures.

A cappuccino.


A Hot chocolate.


An espresso pull.

Rocket Time

I received a pound of coffee today from Rocket Coffee Roasters courtesy of the owner.(Thanks, Larry!)

The coffee is El Salvador-Mont de Leon roasted on April 24.. four days ago.


It was sent via USPS Priority Mail. I'm surprised it arrived so quickly. He just sent it out on Wednesday.

I have not opened the bag to taste the coffee yet, so the review will come later, at which point, I will update this entry.

The included pamphlet describes this particular coffee as such:
From the Ahuapachan region, this is truly a special coffee. An "Old world" Bourbon variety, it has big thick body and good acidity. A bright and lively cup with well-rounded honey tones.

The beans are roasted to City +.

How well my palate agrees with this description, remains to be seen.

Many thanks to Larry for giving me the hookup.


The Review:

As typical of a Central American, this coffee is quite bright with ample acidity. As not-so-typical of a Central American, there was much going on in addition to the acidity to bring it all together in a harmonious experience with enough body and depth to balance the acidity without muting it in the least.

As a single origin espresso, I taste dried apricots.. very clearly. 28 second 2oz pull was enough contact to give it ample, yet not excessive, body to carry the complex flavors and marry them into a single taste experience. There are hints of dark chocolate that are lost in the whole compilation. The crema carries the aromas well, and with the flavors, creates a very soft-palate feel. Very pleasing.

This single origin espresso does not work well in milk, however. I believe the flavors react with the sweetness and lactose in the milk rather badly. Great apart, not good at all together. I have not yet tried it as an Americano.

I have not cupped this coffee yet, but my experience with it in a French Press are quite pleasant.. similar to most central americans, but with a better balance than most I have tried. The flavors come alive when pulled as an espresso. It's like night and day, yet very enjoyable when pressed.

I'll add to this as I cup the coffee and try it as an Americano.

Stay tuned.

Update v.Americano.1:

I tell you, this coffee just keeps amazing me. As a reistretto 5oz. Americano, the body, while not heavy, is quite full and dense. Amazing. The softness on the palate is still clearly present. The dried apricot flavor, while still present, is not as intense and is paired with hints of warm honey. The balance is incredible.

Do not pass this one up! It's definitely worth trying.

Great job with the roast, Larry. As far as I can tell, it's fairly transparent. The origin shines through quite well. El Salvador - Mont de Leon makes one great cup of coffee.

Update v.cupping

Yes, I cupped this coffee WAY past the roast date, but still within the "still fresh" period.

2 slightly rounded tbsp of coffee ground between FP and drip used in a 6oz. cup.

Dry Fragrance:
Very bright
High Acidity
Dried apricot; turkey+cranberry; slight tobacco

Aroma:
Sweet
Cinnamon
Dried fruit
Slight smoke

Flavor:
Bright, smooth, and sweet.

Aftertaste:
delicate milk chocolate

Body:
Medium to full body
Very pleasant soft, comforting mouthfeel (not velvety)

Acidity becomes stronger as the cup cools. Flavors mellow out and become slightly more flat. The body thins slightly, and the cup levels out with the flavors becoming less dynamic.

Overall, a great coffee.

Keep up the good work, Larry.

Up next, PNG - Red Mountain.

Quote of the day

"We've secretly replaced the decaf with Robusta....Lets see if anyone notices....."

-Steve Watkins(Owner of Panther City Coffee)

It wasn't bad

The gig isn't bad at all.. in fact, I was kind of dissappointed at the lack of traffic. I did make a few Gen X's, though. When a customer orders the Gen X, the barista makes whatever they feel like at the spur of the moment. It's based on the barista's background, skill, and mood at the time of the order. Trust is crucial. Everyone loved what I made them, which is good.. of course, mixing syrups is almost a no-brainer, and latte art is seen as more of a novelty than the sign of quality that it is.

Just give it time.

I brought my naked portafilter for them to play with. I watched one of the owners pull a shot with it today. She thought it was pretty cool to watch. I cringed a bit when I saw her use the polishing surface to tap on the portafilter to settle the grounds. The shot pulled in the center, but that group has channeling issues with the shower screen. I'm not sure what the deal with it is yet.

I think I may head over there tomorrow to try to figure it out.

Rocket Coffee Roasters sent me some coffee that should arrive tomorrow (as I've been informed). I'm pretty excited about it, and I'll give a review when I've had a chance to cup it, press it, and pull a shot with it.

I have high expectations. ;o)

In other news:
I've been experimenting with hot chocolate/ mocha recipes for the past few days. I'm pretty sure I've got it figured out. Here's a video of some art poured in a hot chocolate taken yesterday. My art today was far better, but I didn't take pictures.

Oh well. Enjoy.

First Day: in a few hours

I begin my first day behind the bar at this newer shop, with no formal (or otherwise) training from the owners.

I had dropped by with my g/f and my visiting friend to introduce everyone and just have a good time.

On EVERY single table is a flyer that says (per my messing around suggestion.. word for word): "What is latte art? Come find out Sunday 5-9pm" with an internet picture of a beautiful rosetta in the background. I later find out that they have had it written on the outdoor sign since the day they told me I was on.(Thursday)

Holy crap.. I haven't had much time on their machine yet, and I hadn't expected too big of a deal, but now I'm kind of nervous. Not that I'm nervous of whether or not people will like it.. I've been assured by the persons mentioned that even if it's not my best, it's more than anyone here has ever seen (probably). While this is true, I'm trying to set a standard, here. I have very high expectations for myself, and for the industry as a whole.

I feel like I'm representing not only myself, not only the shop, but the entire Third Wave to the people who will walk through the door of that shop come Sunday evening. This is where my nerves come in. I don't have an established flow on this setup yet. Not even close. The steam wands are short.. really short.. and they pivot forward until the wand is at about a 30* angle.. which makes it very difficult to properly froth the milk. I still get larger foam on this machine, but it's getting better. I'm having to get used to 32oz frothing pitchers and how the milk behaves in them after about a month of nothing but my 12oz pitcher at home.. there is a HUGE difference.

I worry about the pre-programmed shot volume. I don't want to pull lungos, but it appears that's what I get with the "double" button. I'll figure it out, I think.

I'm going to bring my timer, my 20z pitcher, and my own tamper so I'm at least comfortable with the tools I'm using. It's so strange, though. I've been praying for an opportunity like this for a long time, and now that it's here, I'm just a bundle of nerves lacking in self-confidence.

This is the first active step in the long journey of improving coffee in West Texas. I just hope this will catch on within the single shop. If that happens, then there's hope. If it doesn't, then it's all just an unfulfilled dream.

Wish me luck, people.

*sigh*

Possibly pictures to come.

New Gig

The Sunday gig came through, and I begin this upcoming Sunday night from 5-9pm. It's not much yet, but as business picks up, so should my hours. For those who have been following this blog, you'll know who/where I'm talking about.

Pay's not great, but it's comparable to other options locally, and it's doing something I love, so I don't mind too much. At least here I will be allowed the freedoms necessary to really improve and help to bring the Third Wave to Lubbock. I see this as the first step in a long journey in changing the entire espresso market in the region. Hefty adjenda, I realize, but I feel I am up to the task.. for now.. as long as I don't remain alone for too long.

Apparently my other coffee home has changed hands, or will change hands soon.. at least that's what my new coffee home has informed me. We'll see what happens here in the next couple of months. I have too many big ideas for a business that's not my own. I should keep that in mind, I think.

I am no longer at the Custard stand (both good and bad) for reasons I won't get into, but I'm glad to be rid of it. I wasn't enjoying the job much, when what I really wanted to do the whole time was coffee.


In other news:

I'm thinking about starting a blog for SouthWest Coffee. In this region, I feel that every shop worth mentioning is trying to get it done on their own. To my knowledge, this is the only region like that, and probably the one in most need of changing that. This blog/website would give the SW coffee community a place to collaborate and share ideas while we all work towards a common goal.

It would be similar to Arizona Coffee, but more specialized, I think, and more broad regionally.

It's just in the brainstorming stages right now, so it may never take off. BUT! If you are reading this and interested in being a part of something like that, please do let me know. If there is ample interest, I'll definitely get on it.

I'll try to take pictures of this new location this weekend.

Public Apology

If you are among the very few people who read this blog, you may have noticed that some past posts have been edited.

It was brought to my attention recently(mere hours ago) that I have allowed my negative feelings to get the best of me.

I have made fun of, cut down, and criticized people who never should have received such treatment.

This was never my intent. This is supposed to be a positive blog about improving coffee. I've turned it into a mud-slinging fest in which I wrote bad (and often unfair) things about other people.

To these people (if you are reading this, you know who you are), I sincerely apologize.

I have incredible respect for anyone who can open and run a business successfully for any amount of time.

My current employer(coffee) has done everything he can to ensure consistency in the products served to our customers. He has also given me the chance to work in a field I love so much, and for this, I am very thankful. My friends know how excited I was when I first got the job, and I still love the fact that I can say I work in the field. It's my passion.

My other current employer(treats) runs a VERY tight ship. I never said it here.. I regretfully made this my dumping ground for negative emotions instead.. but at this shop, EVERYONE works. When things are busy, it runs like a well-oiled machine, and I feel this is due primarily to the owners and their choice in employees. Consistently great in what they do, they've taken a humble single-location franchise and made it into something great with a culture all its own and consistently (more than)satisfied customers with friendly service and a consistently great product. Something I hope I can one-day match up to in my own endeavor (in the distant future).

A final apology to another (you know who you are). You're the last one who should've fallen victim to this sort of treatment. I'm sorry.

I vow from now on to keep this strictly about coffee, and not about business, and especially not about my personal negative feelings amplified by external frustrations.

I hope you all can forgive me.

The Newer Shop Update

They've redone part of their interior. It looks fantastic. Much warmer and very inviting. I love it.

Today they had a "free latte until 7pm!" promotion going on (received a message via text message from the mailing list.. excellent concept, btw.. saying so), which implied to me that both owners would be there.

So, I dropped by. Both seemd pretty happy to see me(a good sign), and it was great to see both of them again. He told me I could make my own if I wanted, but I didn't want to impose. Double 12oz latte. The foam was a bit on the large side, but it still tasted sweeter than most places. The espresso was slightly bitter and lacked complexity, I suspect, due to 1) the blend 2) the roast and 3) the age. The beans aren't exactly the freshest they could be, but I guess that's expected when business slows down unexpectedly. All things considered, it was much better.

He proudly told me the grinder was turned off(it's an automatic Nuova Simonelli model.. MDS Automatic), and that he was trying to work through the grounds in the doser to grind per shot.

Good to hear.

His distribution and tamping technique was drastically improved. It made me proud to see the basics of my own technique in use on a commercial level by a shop's owner.

They also told me they were thinking about maybe hiring me for one day a week as sort of a novelty(think latte art) on Sundays if I was interested. They'd hire me on solid if they could afford to, but due to their location and warm weather, business isn't all it could be. It's improving, though.. slowly. Already they've had a few people compliment them and say how much better it is than Starbucks. Which is something.. especially considering that the new presence of Starbucks down the street from my current coffee home has hurt business majorly there. Considering the fact that it's a franchise, the quality has somewhat of a ceiling. But even still, there's a lot that can be done to help things along.

Free samples help considerably if the product is great. I might try to start sampling espresso if I ever get the chance. As most of us know, good espresso tastes amazingly wonderful. There's nothing harsh or negative about it at all, and it opens one's eyes to new possibilities. The trick is getting people to trust you enough to taste it in the first place.

Until next time, here's some crappy art I poured a few days ago. definitely not my best.

Today's double

Here's an espresso pull from earlier today (well.. technically yesterday, I suppose).

Sweet Maria's Monkey Blend at FC/FC+ in 8 minutes 3 days off roast.

Gaggia MDF grinder, Gaggia Coffee machine, EPNW Pro-tamper.

Enjoy.(it was delicious)

Naked Extraction

Here's a video from December in Ft. Worth at Panther City Coffee.

It's my home equipment at a coffee jam they hosted for us.

This is one of those "I'll fill in where I can" moments.

It's AAH! Coffee's Tuscan Blend. Great stuff, though it is a chocolate sugar-bomb. Works beautifuly in milk.

Coffee and Tea

It's pretty obvious to most people that Tea has been sort of the little brother to Specialty Coffee in today's market. This could be due to the fact that most hardcore quality conscious shops are primarily into coffee, and then branch out into tea since it's an expected product, and as we all know.. instant coffee is a crime.. and thus, so should be the teabag. Companies everywhere, like Iintelligentsia, Stumptown, and heck.. even Peet's have branched out into the Tea side of things in addition to their normal coffee offerings.

This is where it gets interesting. Since quality tea is imported and bought as-is, rather than bought raw, and then dried, fermented, blended, etc.. (well, in some cases, it is blended on-site, but that's not too common), there is little error in the cup, as long as the leaves are from a quality source. There is little effort in proper Tea brewing when compared to coffee. No calibrating a grinder, no learning the science and philosophy of distribution, tamping, extraction, and all that goes along with it (there is far too much to list in this entry), which means less chance for the PBTC to stuff up the resulting beverage. Often times, I see french presses being used for tea more often than coffee.. which is set out in a giant air-pot to fester in its own heat for hours on end.

At least, that's how it is in the LBK. While I'm absolutely extatic to be able to go just about anywhere in town and know that I'll get a quality cup of tea, I'm absolutely flabbergasted by the notion that it is being served by a COFFEE-specific establishment that fails MISERABLY at serving a good.. nay, mediocre capuccino.

I don't mean to scream, but WHAT IS GOING ON? I understand that there is a market for tea. I understand that people buy it quite frequently. What I don't understand is how these establishments can fail to realize why people aren't buying their coffee, but they're buying the Tea.

Reality check:

If your establishment is primarily TEA, (quite easy to determine, if you ask me), then do not advertise as a Coffee-specific establishment.

On top of that, I have discovered how remarkably difficult it is to help turn these places around. It's hard enough to get a job there if you are seriously into coffee. What's more, it's even more difficult once you already have that job.

Are people intimidated by passion? Are they afraid of criticism?

Let's take a step back.

Is the purpose of the business to just merely make a buck, or is the purpose of the business to make and serve great coffee and espresso?

This isn't rocket science, let's think about this. As a famous prick once said in a well-known movie, with everything you do, ask yourself this question: "Is this good for the company?".

Sounds cheesy, but really, isn't that what it's all about for the average business owner? There are others with a more noble agenda, like introducing quality coffee to the local population, but unfortunately this is less the norm than one might hope. Even in the north American mecca of coffee.. it's a rare thing by ratios.

Yes, I rant alot about a lack of quality. Some people may be bored of it. Some people may be sick of it. Some people may read it and think I'm just a complainer, and will always need something to complain about.

Truth be told, I like to complain. I am all about pushing the existing concept of quality farther than it currently is, regardless the industry or field. In my opnion, if someone isn't 100% dedicated to the cause, they need to quit and move on to something that they can work with that kind of dedication. If nobody ever complained, businesses would never feel the pressure to improve.


I can only wish that the world would embrace my view of industry. I am, however, aware of the fact that the, "If you can't be among the best, why try at all?" mentality isn't everyone's cup of tea(no pun intended).

I'm a writer!

Two days ago I received an email from Larry Jones at Rocket Coffee Roasters in Phoenix, AZ. He told me he loved my contributions on CG and asked if I would be willing to write for Arizona Coffee. His exact words were,

"My reason for this email is to ask if you would like to be a contributer of some form to the site. You could write a short article about anything coffee related, equipment review, maybe how the coffee scene in TX compares to AZ...whatever, I trust your instincts! This site is becoming a major resource for coffee here in AZ and I know they are doing a interview this Fri with the owners of a large popular coffeehouse and will be recording future interviews for playback on the site as well."

Of course, I couldn't say no. We corresponded a bit and I learned that the Specialty Coffee scene there is much like it is here. He's a Third Wave roaster in a Second Wave town, and extremely frustrated with his attemps to progress the Third Wave in the Southwestern United States.

It sounds familiar.

I figured there's no better way to help progress the third wave than to convince the general coffee-drinking public by showing them WHY we should care so much about quality.

I finished the article just a few minutes ago, and submitted it to Larry. As soon as it's published, I'll post a link here for all to see.

Awesome stuff.

edit: UPDATE!
I should've updated this quite awhile ago, but the article is up.. it has been up since the day after I submitted it.
Let me know what you think by leaving comments on the site (not here, please).
http://www.arizona-coffee.com/articles-reviews/
The only article present, currently. "Quality.. Why Bother?"

I hope you like it.

Blah

So, I took a trip about 2 minutes away (maybe 1/2mile) to that newer shop I mentioned to talk to the owners. I walk in, she seems happy to see me again, and he seems glad to meet me for the first time. He invites me back behind the bar. I do an attempt at latte art, and screw up horribly. I thought maybe I had overstretched the milk.

It turns out, he pulled a double shot from a single basket. Not only that, but it took maybe 10 seconds. Yipes! After a quick crashcourse in proper espresso extraction, he was as excited as I was at the crema produced. It wasn't anything spectacular, but it was not bad at all. We tasted an under-extracted shot so we could see what to look for. I mentioned that it was "sour". We tasted an over-extracted shot. Some sweetness, but also some bitter flavors. We tasted a 'par' shot. We all thought it was much better.

Tried pouring art again. Nailed it. It was pretty exciting, they started showing customers. I've never been so happy as a customer in Lubbock. I love seeing this sort of passion and love for coffee. It's just so rare. It was like a breath of fresh air. I am working my way out of feeling like an island.

He told me about how they were trying to break away from the local coffee roasting company's hooks that they have in the local coffee industry. It seems they're connected in some way to every shop in town. It drives me nuts, and I was all too happy to hear that they were trying to do something different. A song for sore ears, as it were.

In other news:

A friend of mine is working on a site similar to the starbucks delocator, but this one will have options for reviews, and the credibility of the reviewer (i.e.-their position in specialty coffee). I'm really excited about it. It's a long way off, but I'll keep everyone posted. He wants to link to coffee blogs and resources on this site as well, so if you want us to list your blog, contact me to let me know. I'll get a list running.

My hope has new life. Thanks to James V. for helping to keep it alive in cyberspace. You da man.

Guatemalan coffee never tasted so good

Today, my girlfriend said she needed some coffee so she could stay up to get her work done. I told her I would roast some for her. She said I didn't have to(considering the weather.. and general work involved). I insisted and asked what she wanted. She told me she truste me to choose for her. I eventually coaxed it out of her that she wanted something with a lighter body. I went home and looked, and decided on Guatemala Acatenango Cooperative from SweetMarias.

Set up the popper, stir rod, measuring cup, and chair to go to town. I pre-heat the popper, since it's snowing outside at this point. Dumped in the beans, and let 'er rip. It took quite awhile to reach first crack. I'd say 8 or so minutes, though I had forgotten my timer this time. Roasted it to about City +. It had only a couple of hours to rest.

Took it to my girlfriend's apartment, and ground it , and brewed it . Grind to somewhere between cone-drip and espresso, toss in the filter, and brew it up.

Pour her a cup and have her taste it. Too hot. Add milk and sugar. Pour myself a cup. Taste it..

It's got a good balance. Medium body, good acidity without being overpowering (which is why I was never a fan of Guatemalans in the past.. the acidity was always too much the focus), and a good overall mouthfeel. The flavor wasn't very crisp, but there were hints of medium acidity fruit. Towards the end of the cup, almost luke-warm by now, an amazing flavor of caramel. It's incredible. The caramel flavor lingers long after the cup is finished as I walk back home, the snow still softly falling.

Maybe the trick is the roast profile. Maybe it's an extraordinarily good crop. Maybe it was the low-temp brew. It was probably a combination of all of those things, but whatever it was, it was brilliant.

I've been coresponding with Jaime Vanschyndel by email quite a bit lately. It keeps my hopes for coffee in Lubbock alive. He's a great guy, with great ideas that we tend to agree on most of the time. I find I am constantly envious of his position, however. I would love nothing more than to manage a shop with the control he is allowed where he operates. Having the final say on quality standards, training, presentation, and so on.

Here I am, dreaming already. I really need my own shop.

One of the better days I've had relating to work

So, I'm at work, bored. Since Starbucks put a store in just down the street, right next to campus (like we are), business has dropped considerably. I've tried offering tips to help pick things back up, but the business has been running fine as it is for years, and it's not clear if it's Starbucks or just a slow semester. Others have tried suggesting random ideas as well.

But anywho, a customer comes in today and orders a large to-go cup of Guatamala Antigua. I've talked to this guy before, and he normally orders a cup of Sumatra Mandehling, but today, he says, "for old times sake" after ordering.

The story behind this is that he has actually been to a coffee plantation in the Antigua region of Guatamala. He's told me about how he's had coffee so fresh, it was literally picked off the tree, pulped on the spot, and then roasted and brewed. First of all, let me just say that I'm not so sure he knew exactly what he was talking about when he told me this, but I'll just assume he did. While I can't say I agree with this method, or that I would consider that to be a very palatable cup of coffee, I can say that he's experienced something most people never get a chance to.
He told me about the farmer whose face lit up when he thought his coffee was the best in a blind tasting he took part in.
He asked if I knew what farm or plantation our Guat came from. I ashamedly and disappointedly told him that, no.. we don't know. We get our coffee roasted from Metro Coffee Grouppe (it's basically the back-end of Coffee Haus.. the roasting, etc..), and they don't give us a roast date, let alone the farm or crop date.

He told me about how they kept their ancient copper drum roaster polished and spotless. He couldn't say enough about his experience. He keeps telling me I should go see it, especially considering "what I'm into".. meaning, my obsession with coffee. I told him that if I ever have a chance to, I'll definitely drop by. Filadelfia Coffee Estate, Guatemala

It made my morning.

I introduced another customer (a younger guy.. I think he was a fellow student) to the concept of different flavors from different regions. He said "I'm not a coffee connoiseur" in a tone implying "I don't care". He had ordered a large cup of Guatamala Antigua (one of our coffees of the day.. in case you noticed a trend), and asked for a refill. I suggested he try just a touch of raspberry syrup in it. I personally, have found that the flavors REALLY compliment each other well. While I'm not one for flavored coffee, I'm not opposed to flavor enhancement, which I feel this does very well.

I gave him a little sample, which he loved. Maybe this will spark a bit of curiosity. Alot of people don't know what they're missing.



Another upnote:
I went up to a new(er) shop just to check it out. It's run by a married couple in their late thirties or so.

I talked to one of the owners. Told her about how I'm working at a different coffee shop. She asked what my favorite drinks to make were, and I told her a cappuccino, and a latte because of the challenge(capp) and that I like to drink them, and the latte is because I like to pour art. She seemed happy that I could pour art. She told me that her husband was trying to learn all that stuff, and I told her I would be more than happy to teach him. That I'd love to see a shop in Lubbock pour art on a consistent basis.

General rant about quality and apathy

"To have good espresso you must become serious about good espresso." - coffeeDirtDog(Jaime Vanschyndel)

If you have ever read my posts on CoffeeGeek.com, you may recognize the quotation above. I put this quotation in my signature for a specific reason.

Why would anyone even consider the possibility that their espresso is good without having done significant amounts of research, practice, and trial & error?

It makes about as much sense as trying to start a fire by rubbing two random green sticks together, or thinking you could handle the challenge of quantum physics without ever having taken even a highschool physics course. It's just not smart.

In any trade, a practitioner of that trade is expected to know his/her craft extremely well before going into business, or the business will obviously fail. Why is it that so many people venture into the specialty coffee industry as though just any Joe Schmoe off the street is perfectly capable of being trained within a week (let alone a couple of days) to pull decent (let alone good, or great) shots of espresso and froth milk (let's forget about the art of microfrothing and the skill of latte art) to be, at best, palatable?

I know the reason.. ...money. Financial capital is the heart and soul of any profitable business.. yes.. but it should never be the only reason (let's forget about the sole reason) for its existence. When the focus is strictly financial, all concern for quality is lost because the mentality is in mode for pinching pennies and holding back as much money as possible while maintaining "open" status.

In my opinion, these people miss the point entirely.

There is a popular saying in the industry that says, "People are willing to pay a premium price for a premium product." (I apoligize, but I have no idea who to credit for this quotation/concept)

Absolutely! And what's more, the quality shops are usually LESS expensive than the mediocre shops! "How is this possible?", you may ask. It's simple. When quality is the focus, and the business is in place to serve the best possible product to its customers, the customer base grows. Word of mouth gets around, and before you know it, people everywhere know just where to go for the best cup of coffee in their neighborhood. More customers equals more sold product, which means the average price for that product is decreased due to the volume of sales bringing in enough income to easily maintain "open" status, and much more beyond that. Striving to be the best one could possibly be (and perhaps, even beyond what they believe they are capable of) in the industry will only skyrocket the status and popularity of the business.

There are more than enough examples around to prove this point, so I won't bother naming names, but it's not hard to see if you happen to be in the Vancouver, Seattle, Portland, Chicago, D.C., Charlotte, etc.. etc.. etc.. area. Great coffee is abundant.. but unfortunately, it's far from the norm.

I simply don't understand how some business owners can be content (let alone in good conscience) serving their customers a sub-par (let's not mention flat-out horrible) product again and again, day after day, week after week, year after year. The customers keep coming back only out of either: A. convenience, B. lack of a better option, or C. Ignorance. (none of these is a good reason, quite frankly).

These business owners are the ones who are convinced that their customers cannot tell the difference in the little nuances between an average espresso and a truly great espresso. If you ask me, that's a nearly direct insult to the customers that keep the business afloat! Thatt's absolutely absurd!

Do I sound angry? Yes, I sound angry. And why shouldn't I be? Why shouldn't every coffee house patron all over the country be angry? They're all paying top dollar for a "specialty product" that is expected to be the best they can possibly get. 9 times out of 10, it's FAR from the best possible on the machinery at hand (let alone the best possible given the financial capital in posession).

Seek out good espresso. Even if you can make great espresso (the best you've ever had) in your own home, and you have a quality shop with high standards in your area, support that shop. Visit it often and help keep it alive. In some places, Starbucks honestly is the best shop. I hate to say it, but it's true.

In ANY shop, if the person behind the counter (or if you're lucky, the barista) truly cares about what they are serving , then, chances are, even if it's not the best, it's at the very least drinkable, and maybe just a step above that, truly enjoyable. Drinking a great shot of espresso for the first time is an inspiring experience. Most people in that situation had no clue that coffee was capable of such complexity of flavors and such enjoyment.

Some people will never change, but we can help broaden the minds of future shop owners and young to-be baristas. People should love what they do with great passion.

This rant is over, but on that note, I'll leave you with this.

In the words of Chris Deferio, "May your coffee be deep."

My Home setup

Here you see my home setup. It looks a little different now, but this is how it looked when it was first assembled.
The Gaggia MDF is now stepless(how-to to come), the hopper is removed, and the tamper has its own non-skid resting place fixed to the top of the doser lid. The Gaggia Coffee is actually rebadged as a Proteo Romanza, and is now equipped with a bottomless portafilter, and the pitcher is now 12oz. instead of the 20oz. pitcher pictured. I've found the 12oz. pitcher to be far easier to work with on the Gaggia's stub of a steam wand (the turbo frother attachment was removed for its uselessness).

The tamper is a Stainless Steel Pro-Tamp designed by Terry Ziniewicz of EspressoParts.com with a convex tamping piston.

For the record, I have major upgrade fever, but I'm still a poor college student struggling as a Third Wave barista in a college town stagnant in a Second Wave market.